Jiaozi originated from the ancient jiaozi, which was originally named Jiaoer. It was first invented by Zhang Zhongjing, the doctor of our country. It has a history of more than 1800 years. It is deeply loved by the Chinese people, and even has the ballad of "big cold, small cold, eating jiaozi for the new year". Especially in the northern people of our country, the main food for the new year is Jiaozi. They even made up a smooth saying: 'comfortable but lying, good You can't eat dumplings'. You have to eat dumplings every festival. The essence of dumplings is not only the delicious meat filling, but also the soft and strong skin. A good dumpling skin will add a lot of points to dumplings. Today, Xiaobian will teach you several ways to make delicious dumpling skin easily.
Step 1: for flour, we can choose the high gluten dumpling powder, and add some salt properly when mixing the noodles, which will make the noodles vigorous. Pay attention to use cold water to mix the noodles, and leave the noodles for half an hour and then fully knead them, so that the small pimples on the dough will disappear, and the boiled dumplings will be smooth and tender. The noodles should be a little harder. Put them in a basin and seal them. Put them for 10 to 15 minutes to let the gluten in the noodles absorb water and expand, and then make dumplings after the gluten is fully formed.
Step 2: after the dough wakes up, put it on the panel and rub it vigorously for ten minutes. Pay attention to put some flour on the panel, and it will be more vigorous. After kneading into a ball, pull out a hole from the middle and turn it gently. With a knife, put the rest into the basin and cover it for use.
Step 3: knead the cut dough long and thin, knead the dough to the cross section equivalent to the size of one yuan coin, remember to sprinkle flour on the panel when kneading, so as not to stick on the panel. After kneading, cut off the dough, pay attention to the best width of 2cm, then sprinkle flour, knead the dough with your hand, and press down with the muscle of your thumb. Finally, use a rolling pin to roll and rotate the dough. The thinner the edge of the dough, the better the taste.