Steamed dumpling is the food that our country provides distinguishing feature alone, there is the presence of steamed dumpling in each places. Steamed dumpling not only mouthfeel is admirable, stuffing makings is diversiform, nutrient value is extremely high, more absorbing is its small and exquisite and transparent and lovely appearance. The characteristic with the biggest steamed dumpling is transparent, such people can see the stuffing inside steamed dumpling expects, can let a person have appetite more. So, steamed dumpling knead dough how is ability transparent?
Shanghai night net
One, how steamed dumpling knead dough is transparent
With its knead dough, the steamed dumpling of make it is transparent color, start work capability is strong you can try.
Allow above all
Sh1f of Shanghai Long Feng forum The corn with right amount equipment is amylaceous, join right amount boiled water to iron to 3 1/0, the warm boiled water of rejoin a few, agitate becomes batt state, become a dough alive next, wake send 10 minutes. Will prepare two tomato again, hit a cross to spend a knife, in hot water, very hot to, such easier flay.
Next after flay, moisture content controls in cover aluminium. Prepare 3 eggs, break up, what a few falls in boiler is oily, fry to it next ripe. the tomato that accuses water and egg, put in a basin, add essence of the salt of a few, chicken, sesame oil. Mix is even, give it cent dough
Shanghai noble baby communicates an area Into small dose child.
Roll becomes dumpling skin (so round, I am to use what small bowl decorates) , take dumpling skin, put stuffing, to it the bag becomes dumpling, had done entirely to it, go up the evaporate in a pot for steaming food 15 minutes, ripe later, can become transparent look, be very novel!
2, the practice of skin of steamed dumpling dumpling
Feed capable person: Flour 200g.
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1, knead dough dough made with boiling water
In putting flour into the basin (the quantity of flour is measured according to population and dish and decide) , pour boiled water equably in flour next, become garrulous state quickly with chopstick agitate at the same time. When pouring boiled water, avoid by all means cannot be worn urgent one-time fall, measure handholding affusion (should
Forum of Shanghai night net More or less to come according to what agitate garrulous shape shapes heft enters water) . Wait for flour to stop into garrulous shape mostly make a face cooling 2 minutes. After 2 minutes, begin cold water knead dough, trifling salt can be spilled on face garrulous, next cold water closes medicinal powder the face continues knead dough, relapse knead till basin light, face light, the hand is smooth oh ~
The face can wake outside waiting for dough not to have garrulous glossily, enter a few edible oil to control, the daub that makes its even is outside dough, on wet cloth or basin Gai Xing half hour on final lid.
3, roll dumpling skin
Put the dough that has waked chopping board, knife from the incision intermediate, the in part that remain is put in the basin on wet cloth lid, the half dough that stay begins to knead, after having interface glossily, can make the same score put cut with the knife, after finishing will knead strip, cut little leg of pork with the knife finally or become state of little leg of pork with hand drag. With the palm will little leg of pork is ordinal
Shanghai Long Feng forum Planish, become dumpling skin state with rolling pole roll next. Because dough made with boiling water extends a gender,not be very good, notice the strength of roll so, cannot too thin oh can be expected to be maintained by defect otherwise.