Is it better to use fully cooked noodles or semi-cooked noodles for steamed dumplings?

Steamed dumplings are one of the staple foods that we northerners are particularly willing to eat. People like to eat it because of its thin skin, big stuffing, full juice and convenient operation. All kinds of seasonal dishes can be stuffed, and vegetarian stuffing and meat stuffing have their own flavors.

Is it better to use full-hot noodles or semi-hot noodles for steamed dumplings? Let's take a look at the making of instant noodles and semi-instant noodles. Whether it is good or not depends mainly on ingredients and personal preferences.

Semi-hot noodles

Dough kneaded with boiling water

-Delicious steamed dumpling hot soup noodles (semi-hot soup noodles)-Steamed dumpling beef hot soup noodles

Steamed dumplings with boiled noodles, zucchini and eggs

Stuffing ~

Steamed dumplings are also my favorite. They are delicious, nutritious and delicious. Whether steamed dumplings are delicious or not, stuffing and dough are very important. Steamed dumplings are also very popular in northern China. Personally, I think how to make steamed dumplings mainly depends on my own taste. After all, everyone has different tastes.

Steamed dumplings are a traditional food in China. Steamed dumplings can be made into various fillings, such as vegetarian stuffing and meat stuffing, which are very delicious. There are also many kinds of steamed dumplings, such as egg skin dumplings, steamed dumplings, zongzi, noodle dumplings and so on. We usually have noodles here, jiaozi. Steamed dumplings are also very popular in northern China, which is my favorite. I will do it every few days. Share it here.

1. Is it better to use full-scalded noodles or semi-scalded noodles for steamed dumplings? 1. The delicious steamed dumplings are not only the stuffing, but also the dough. Many people will struggle whether it is better to use full-hot noodles or semi-hot noodles when mixing noodles. There are many ways to make steamed dumplings and noodles, including warm water, full-hot noodles, semi-hot noodles and cold water. Steamed dumplings made by different methods taste different, so how to mix noodles?

2. All-hot noodles are made of boiled water. The principle of hot noodle soup is to soften gluten with boiling water, which can reduce the hardness of dough and make it softer, but it is not firm and has no toughness. Steamed dumplings made from hot soup noodles are soft when they are cold, but they will be a little sticky. Steamed dumplings made from hot soup noodles are very suitable for the elderly and children to eat and are easier to digest.

Semi-scalded noodles are made of half cold water and half boiled water. Semi-scalded noodles and exposed noodles are more elastic than scalded noodles. Semi-hot noodles have both the gluten of cold water dough and the softness of hot noodles, which tastes soft and has a strong taste. Cold is neither soft nor hard, suitable for all ages.

Second, the role of oil release when steaming steamed dumplings. Some people like to grease steamed dumplings. Steamed noodles are sticky. Adding a little oil can prevent them from sticking together. Putting oil can also make the color of steamed dumplings look better and the skin will be smoother. Putting oil can also make it less sticky when cooking jiaozi. However, the amount of oil should be mastered, and you can't just add any amount. Generally, 300 grams of flour and 5 grams of oil can be added.

Step 1: Prepare ingredients: flour 400g, boiled water 120ml, cold water 120ml.

2. Add flour to the basin, half with boiling water and half with cold water. When mixing dough, add water and stir until it is flocculent. Mix the two kinds of flour together, knead into smooth dough, cover and wake up for half an hour.

Summary: There are many ways to make steamed dumplings and noodles, and everyone has different ways to make noodles. However, the common methods of making steamed dumplings and noodles are semi-scalded noodles and full-scalded noodles. Both methods are very good, but the taste of steamed dumplings is different, and everyone has different tastes. You can choose the method of making noodles according to your own taste.

Hello, everyone. I am a pastry chef in the kitchen. As a pastry chef who has worked in Northeast China for ten years, instant noodles jiaozi is definitely one of our longest staple foods. So today, the pastry chef will share some personal experiences and recipes with you, hoping to help you.

Semi-scalded noodles formula:

500 grams of medium gluten flour, 5 grams of salt, 0/30 grams of boiled water/kloc-,0/20 grams of cold water/kloc-and 30 grams of lard.

Production process:

Put the flour into a pot, add salt and mix well, then pour boiling water and mix well with a rolling pin (to prevent scalding), then pour cold water into the dough, add lard and knead well, then wake up for 10 minutes and then take it out for 10 minutes, continue to knead well and then take it out for 10 minutes, and wrap the jiaozi after taking it out.

The pastry chef asked himself and answered the time:

1, steamed dumplings with full hot noodles or semi-hot noodles?

A: Personally, I like to eat semi-hot noodles.

(1) Because sufficient ironing will make the noodles yellow, the steamed jiaozi is yellow and black.

(2) Full scalding will burn the gluten out of the flour, which will make jiaozi taste sticky, and the steamed dumpling skin will be uneven.

(3) jiaozi steamed from cold water surface has smooth skin and beautiful color, but its taste will be hard (especially after it is cooled in jiaozi).

(4) Therefore, on this basis, the pastry chef chose semi-scalded noodles, which can not only keep some taste, but also keep the color of the dough (combining the advantages of both, weakening the disadvantages of both).

2. What role does the seasoning in the formula play?

A:

(1) Lard can make dough non-sticky, whiten dough, improve taste and increase flavor.

(2) Salt can not only increase stiffness, but also enhance fragrance.

(3) Generally, medium gluten flour or high gluten flour can be used as flour.

3. Why do you have to wake up so many times when kneading dough?

A:

In order to fully integrate flour and water, the dumpling skin can be made flexible, shiny, stiff and unbreakable.

The following are steamed dumplings made by pastry chefs before the epidemic. The pastry chef can't take pictures, which may not look good, but I personally like the taste and taste.

Guide to this issue: Is it better to use full-scalded noodles or semi-scalded noodles for steamed dumplings? What role does the oil drain play when cooking noodles?

There are great differences between jiaozi and steamed dumplings. Dumpling skin pays attention to strength, steamed dumplings pay attention to softness. Therefore, the skin of steamed dumplings must be cooked. Some people like hot steamed dumplings, while others like semi-hot steamed dumplings. Is steamed dumplings with full hot noodles delicious or semi-hot noodles delicious? Let's first understand the difference between a full hot surface and a semi-hot surface.

The difference between full-hot noodles and semi-hot noodles. All-hot noodles mean that all the noodles are cooked with boiling water. The steamed dumpling skin made of all-hot noodles tastes soft, but the gluten is burnt to death, which may stick to the teeth and have no energy at all.

Semi-scalded noodles are half boiled water and half cold water when mixing noodles. Steamed dumpling skin made of semi-hot noodles tastes soft and chewy. Because the dough in cold water is still relatively firm, it tastes firm and soft, and it will not harden when it is cooled.

The benefits of oiling when kneading dough and the purpose of oiling when kneading dough are not only to avoid sticky hands, but also to prevent the moisture of dumpling skin from evaporating during the process of making and steaming, steam out the elasticity of dumpling skin and improve the whiteness of dough.

In contrast, I prefer to make steamed dumpling skin with semi-hot noodles.

Ingredients: flour, boiled water, cold water, salt, cooked oil.

Step 1: Pour 300 grams of flour into a basin, add 3 grams of salt and stir well. Pour 80 ml of boiling water into half of the flour and stir until it is flocculent.

Step 2: Pour 70 ml of cold water into the other half of the flour and stir it into a flocculent flour. Then pour in15g of cooked oil and knead it into dough.

Step 3: wake up for more than five minutes for the first time, then knead the dough evenly, and knead it again after 15 minutes. You can take it out in half an hour and roll it into dumpling skin.

Tip: My family has a good mouth. When cooking steamed dumplings or some pancakes, I use semi-scalded noodles. If there are old people or children with bad teeth at home, you can also choose to make steamed dumpling skin with all-hot noodles.

What is the relationship between the water temperature of the dough and the final dough? When the dough is stirred with cold water, because the water temperature will not cause protein denaturation in the flour and the starch in the flour will not swell to produce stubble, the dough can best maintain the characteristics of good toughness, strong ductility and white color.

When the water temperature is high, the protein in the flour is denatured by the water temperature, the gluten begins to be destroyed, the toughness is reduced, the starch in the flour is heated to expand, the viscosity is enhanced, and the whiteness is reduced.

Is it better to use fully cooked noodles or semi-cooked noodles for steamed dumplings? Suggestion: Use semi-hot noodles.

Why? All-hot noodles are dough made of all flour and boiling water. The total hot surface is very soft, extremely sticky, with low toughness and ductility and dark color.

There are three kinds of semi-hot noodles:

Semi-scalded noodles are soft, but they do not lose toughness and ductility, and they are white and beautiful.

I make steamed dumplings with the semi-scalded noodles below. This operation is the semi-scalded noodle method I use to make steamed dumplings.

Let's interrupt here and answer the sub-question of this question.

Someone put oil in the hot noodles. Why? In fact, when I introduced the method of making semi-hot noodles, I already talked about one of them. Putting a little oil when cooking hot noodles can make the steamed dumplings feel more moist.

Now add a little more oil to prevent the hot dough from sticking to your hands when kneading.

Ok, next, rub the woken semi-hot noodles into long strips, cut them into small doses and roll them into dumpling skins.

Then wrap it with your favorite stuffing.

After SAIC, steam the drawer with cold water 13 minutes.

Turn off the fire for 5 minutes before opening the lid.

Eat! Delicious steamed dumplings.

I hope the above answers are helpful to you.

Thanks for reading!

Steamed dumplings are a traditional food in China and a must-eat food during the Spring Festival. According to legend, it was first invented by Zhang Zhongjing, a "medical sage" in Nanyang, China. Many provinces and cities in China also have the habit of eating jiaozi on the solstice in winter. If you don't eat jiaozi, your ears will freeze.

In jiaozi, we eat jiaozi and steamed dumplings. The main cooking method in jiaozi is water boiling, while steamed dumplings are steamed in pots. Both of them were born with children, but their knowledge was quite different. Here, we will explain to you how to mix jiaozi and steamed dumplings.

The noodles of steamed dumplings are usually instant noodles. Mix the flour with boiling water, stir the flour with chopsticks while pouring boiling water, adjust the hardness with natural warm water after it is basically flocculent, and wake it for about 10 minutes, and you can wrap jiaozi. The cooked noodles are very soft, even after cooling, they are still soft and suitable for steaming.

Jiaozi must be mixed with cold water, watered with cold water and stirred repeatedly with chopsticks. When they are flocculent, they will be kneaded into smooth dough, and then kneaded repeatedly until they are kneaded into smooth dough, and jiaozi can be wrapped. Cold water, dough is generally strong, tough and not easy to break, also known as dead noodles, cold water, more resistant to cooking, strong taste, chewy, so it is suitable for cooking.

Therefore, it is best to use semi-scalded noodles for steamed dumplings instead of half, 80% scalded noodles and 20% cold water with noodles. The steamed dumplings made in this way are chewy and not hard, and they are very delicious.

Steamed dumplings can be made of all-hot noodles and semi-hot noodles. Relatively speaking, semi-hot noodles are used more. Let's introduce their differences.

The differences and advantages of half-face hair, half-face hot face and half-face dead face.

Fermented dough

Gelatinization refers to adding yeast to dough, so that yeast can reproduce and produce gas under certain temperature and humidity conditions, and promote dough expansion. Hair powder has the highest nutritional value. Flour is generally used to steam steamed bread and steamed buns. Flour is good for digestion and absorption, because enzymes in yeast can promote the decomposition of nutrients. Therefore, people with poor digestion, such as children and the elderly, are more suitable to eat hair noodles to test whether the fermentation is successful. You can dip your fingers in some flour and poke holes in the dough. If the hole rebounds immediately, it means that fermentation is not enough and fermentation is needed. If the dough surface collapses, it means too much fermentation. The fermented dough will be sour and can be neutralized with alkali, such as baking soda.

Banfa noodles

Half-baked flour is flour that has not been baked thoroughly, and the flour cut with a knife has dense and uniform holes. Usually, the surface of steamed bread is done thoroughly, which is also called rough surface. Don't go through the surface of half a hair. The so-called semi-baked flour, also known as touch baking powder and catch baking powder, refers to flour fertilizer (also known as koji, old powder and yeast), which is the main raw material for wheat flour fermentation and is inherited from long-term use, that is, a small part is left after each fermentation for the next fermentation. Flour fermentation generally includes yeast powder fermentation and traditional dough fermentation. Dough fermentation has the fragrance of dough, soft and delicious. If steamed bread is steamed with yeast powder or baking powder, it will not have the pure original taste of wheat flour. ) and flour, each accounting for half, characterized by adding flour fertilizer, not fermenting, and being used with the system. It is a rapid preparation method of large yeast noodles, so it is also called grabbing yeast noodles. The use is the same as that of yeast, but the quality of the finished product is slightly worse. Bai Jimo in Xi 'an gourmet Chinese hamburger is a half-cooked noodle.

Unfermented dough

Dead noodles are noodles with cold water now and now. Because it is hard, it is called dead noodles. This noodle is more resistant to cooking, strong in taste and chewy, and suitable for cooking, flipping, frying, frying and other foods, such as jiaozi, pie, Shao Shao, fried dumpling and so on. This kind of noodle is not easy to digest, and its glycemic index is low. It can be eaten by diabetics and chosen by obese people. Besides, if noodles are mixed and left for a period of time, they will become very strong and make Lamian Noodles the most delicious. Dead noodles are more resistant to cooking, and have better toughness and ductility.

Dough kneaded with boiling water

Hot noodles are mixed with boiling water (about 65-100), stirred while adding water, cooled slightly, kneaded into dough, and then made into various foods. The food made is not strong, and it will have the disadvantages of sticking teeth, hands and work boards. Medium gluten flour is selected for hot noodle dough, because the flour above medium gluten contains more protein in quality and quantity, which makes the pasta soft and tough and will not be sticky. Common instant noodles include pot stickers, pies and steamed dumplings.

Semi-hot noodles

Semi-scalded noodles are made of more than half (60- 100) hot water and half cold water. It is characterized by the toughness of cold water and the softness of scalded noodles, but it is not too hard and soft, and is generally used for steaming or frying. Dumpling skins made of semi-hot noodles are translucent after steaming. Semi-scalded noodles are soft and easy to shape, which is most suitable for making scallion cakes.

Why do you refuel in hot noodles?

Mainly because oil has unique emulsification and crispness. When kneading dough, the oil and flour fully rub, so that the surface area of the oil is increased and the oil is evenly wrapped outside the flour particles. The surface tension of oil makes flour stick together, and because there is no water, gluten network cannot be formed, so the dough tastes crisp.

A: Semi-scalded noodles are the best, with rich flavor!

Steamed dumplings are best cooked or semi-cooked. Hello, everyone, I am a four-season foodie. My answer is: steamed dumplings are delicious and delicious, and they are suitable for all ages. So how to make gluten steamed dumplings at home, the key is how to mix noodles. Today, I will share with you the specific methods.

Ingredients for making steamed dumplings: 400g flour, 0/00g corn starch/kloc-0, 5 eggs.

Ingredients: 30g of dried shrimps, 2g of salt, 2g of sugar and 2g of thirteen spices.

The specific method of steamed dumplings is 1. Add salt and sugar to flour with boiling water, stir well, pour boiling water, stir with chopsticks while pouring, stir into a flocculent shape, knead into dough, cover with plastic wrap and let stand for 25 minutes.

2. Handle the stuffing, wash and chop the leek, add appropriate amount of cooking oil and stir well, wash and drain the shrimp skin, pour oil in the pot and stir fry for a while, and take it out for later use.

3. Prepare stuffing. Wash the fungus, soak it in warm water and tear it into small pieces. Add water to the pot and bring to a boil. Add Auricularia auricula, blanch with water 1 min, take out, let cool, drain water, chop up for later use, break up eggs, pour oil into the pot, add eggs when they are 70% hot, spread out into egg cakes, and chop up for later use.

4. Start packing. Pour all the ingredients together, add seasoning and stir evenly clockwise, take out the dough, knead it into smooth noodles, roll the dough, add a proper amount of stuffing and wrap it.

5. Steam in the pot, boil water in the pot, and steam after SAIC 10 minute. Jiaozi has a strong smell when it is hot, but it has a special smell when it is cold.

Tips for making 1 Adding a little cooking oil to chopped leeks can prevent water from flowing out of leeks.

2. Add a little salt and sugar when mixing dough to give full play to the toughness of dough.

3. All-scalded dough is boiled water and flour. The hotter the water, the softer the dough. Generally, fully scalded dough is suitable for making steamed dumplings, shrimp dumplings and so on.

4. Semi-scalded dough is a mixture of boiling water and cold water, which is suitable for pancakes, pancakes and other foods.

Finally, hello, I am glad to answer this question. When steaming dumplings, do you use full-hot noodles or semi-hot noodles to make dumpling skins? All-hot noodles are flour mixed with hot water. Generally, dry flour is directly stirred with warm water with a temperature higher than 50℃ or 60℃ to form flour wadding, then the flour wadding is not scalded, and then it is kneaded into dough, and then the dough is allowed to stand for full absorption of water and flour, and finally the dough is rolled into dumpling wrappers. The dumpling skin made of all-hot noodles is very soft and steamed dumplings are very delicious, but one disadvantage is that the dumpling skin is dark in color. Semi-scalded noodles are semi-scalded with hot water, semi-scalded with cold water, and then rubbed together, which is called semi-scalded noodles.

Half of the flour is kneaded with hot water of 50-60 degrees, then the other half is kneaded with cold water, and then the two kinds of flour are kneaded together, mixed and stirred evenly to make semi-scalded noodles. Wrapping steamed dumplings with semi-hot noodles, the softness of steamed dumplings skin is worse than that of full hot noodles, but the color of steamed dumplings is whiter than that of full hot noodles. If you use semi-hot bread to steam dumplings, you will get the same white color if you can't finish them all at once, and you won't look lifeless like full-hot noodles.

The above is my answer to whether it is better to use fully cooked noodles or semi-cooked noodles for steamed dumplings. I hope I can help you!