怎么擀饺子皮又薄又结实? - 加盟资讯

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怎么擀饺子皮又薄又结实?

来源: 日期:2020-09-18

  用料:中筋面粉 350克
  Ingredients: 350 g medium gluten flour
  温水(比体温略高点 ) 适量
  Warm water (slightly higher than body temperature) moderate
  盐 一小撮
  A pinch of salt
  鸡蛋(室温,推荐使用,更劲道,可省略) 1个
  Egg (room temperature, recommended, more powerful, can be omitted) 1
  亚麻籽粉(选用,增加营养和纤维) 1小勺
  Flaxseed powder (optional, to increase nutrition and fiber) 1 tsp
  皮薄筋道冻后不破的饺子皮的做法
  The practice of dumpling skin without breaking after freezing
  一般1磅肉馅的量会用350克面粉。
  Generally, 350 grams of flour will be used for a pound of meat stuffing.
  在盆里倒上面粉、盐、鸡蛋、亚麻籽粉。
  Pour flour, salt, eggs and flaxseed powder into the bowl.
  杯子里放上温水,一手拿杯子,一手拿一根筷子。
  Put warm water in the cup. Hold the cup in one hand and a chopstick in the other.
  一点一点的往面里倒水,一边倒水一边用筷子画圈搅拌,等看不见水了,再继续倒水。
  Little by little, pour water into the noodles, while pouring water, draw circles with chopsticks and stir. When the water is not visible, continue to pour water.
  像这样,盆地还能看见面粉碎渣,说明还要继续加水。
  Like this, the basin can also see flour crumbs, indicating that water should continue to be added.
                                济南速冻水饺批发商
  像这样就可以了。盆地没有碎渣,筷子可以基本搅住面团,但是又没到用筷子一杵可以把整个面团提起来的程度。
  Just like this. There is no residue in the basin. Chopsticks can basically stir the dough, but it is not enough to lift the whole dough with a single pestle.
  如果筷子能把整个面团成坨的提起来说明水多了,面软了。再加点粉。
  If chopsticks can lift the whole dough into a lump, it means that there is more water and the dough is soft. Add some more powder.
  用手把面团捏捏,整成球形,盖盖子或保鲜膜静置。这时的面团很粗糙,没有关系。
  Knead the dough by hand, shape it into a ball, cover the dough with a lid or plastic wrap and set aside. It doesn't matter if the dough is rough.
  半小时后折叠一次。
  Fold it in half an hour.
  这时候面团已经变软了,用手提起面的一角,向上拉起,别拉断了,感觉到阻力后,覆盖到面团上。把面团四周都这样做一遍,像叠包袱一样,大概4、5次一团面就做完了。
  At this time, the dough has become soft. Use your hand to lift the corner of the dough and pull it up. Don't break it. When you feel the resistance, cover the dough. Do this all around the dough, like a pack. About 4 or 5 times, the dough is finished.
  然后把面团拿起来翻个,接口朝下,光滑有张力的一面朝上,密封静置。
  Then take the dough up and turn it over, with the joint facing down, the smooth and tension side facing up, and seal and set aside.
  折叠的目的是让面团的表面形成光滑有张力的表面。另一个方法可以,直接把面团拿起来,左右手同时把面团往下弯,左右手捏住的面团粘在一起。转一个方面再这样一弯,一捏,目的同样是制造张力。
  The purpose of folding is to make the surface of the dough a smooth and tensile surface. Another way is to take the dough directly, bend the dough down with both hands at the same time, and stick the dough held by the left and right hands together. In another aspect, the purpose is to create tension.
  剩下的时间,什么时候有空就折叠一次,没有严格要求。只要看面团软塌塌的松懈了就可以叠一下。
  The rest of the time, when you have time to fold, no strict requirements. As long as the dough is soft and loose, you can fold it.
  一般叠3-4次,面团就非常有弹性光滑了。
  Generally, the dough is very elastic and smooth when it is folded 3-4 times.
  如果实在是做不出来,建议去当地的济南速冻水饺批发商买,质量都不会差的。
  If you really can't do it, it is recommended to go to the local Jinan quick-frozen dumpling wholesaler to buy, the quality will not be bad.
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