What is the method of making dumplings and noodles?

The first step in making dumplings is to knead the dough. Kneading the dough is very important and is also a basic method. The method of kneading the dough for making dumplings is very simple. It mainly involves details, such as the choice of flour and the steps of making the dough. These are factors that determine whether the dumplings are finally successful.

1. The best flour for making dumplings is wheat core flour made from high-gluten wheat.

The buns made with this kind of flour taste very soft and chewy after the dough is fermented, but still have a soft texture. Therefore, the first choice of flour for making buns is the wheat core flour of high-gluten wheat.

2. If it is summer, the dough for making dumplings should be thinner.

The weather and climate in some places are relatively dry in summer. When making steamed buns, you should make the dough a little thinner. Don't worry about the dough getting sticky when kneading. As time goes by and the heat emitted by the dough is released, the dough will become just the right amount of moisture and will no longer be sticky.

3. You can add some milk powder when kneading the dough .

If you want to eat nutritious and milky buns, it is best to add milk powder into them. In this way, not only will the dough ferment quickly and thoroughly, but the buns will also be very soft and fluffy.

4. Add some sugar when the dough is rising.

This sugar can be white sugar or soft sugar which are easier to absorb. The role of white sugar is to make the fermentation faster and more thorough, so that the buns or steamed buns can be fully risen, soft and fluffy, etc. Therefore, if you want to make snow-white, soft and delicious buns, add some white sugar when kneading the dough.

5. After the dough has risen, try not to add dry flour into it.

The purpose of doing this is to keep the dough moist. The biggest feature of the steamed buns made in this way is that they are very soft, and they are soft because the moisture inside is locked. If your hands feel sticky when you knead the dough, this is only temporary and will stop being sticky after kneading for a while, so give it a try.

6. After the buns are wrapped , put them directly into the steamer and let them ferment directly in the steamer. The advantage of doing this is that once the buns start to ferment, do not touch them, so as to avoid touching them and changing their shape, or causing the fermented buns to leak, or even causing the steamed buns to collapse.