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How to make soup round noodles is delicious and simple

Step one: prepare the ingredients. 280 grams of glutinous rice flour and the right amount of boiled water. 100 grams of black sesame, 20 grams of sugar and 20 grams of lard. Step 2: put the black sesame into the pot, stir-fry the fragrance over low heat, and then cool it. Step 3: put the black sesame and white granulated sugar into the grinder and beat it to the end.

Put the black sesame into a wall breaker or dry grinder, beat it into black sesame powder, add the right amount of white sugar and lard, and mix into a black sesame filling. Adding lard to make stuffing is the secret of traditional Ningbo dumplings. If you don't like the taste of lard, you don't have to put it.

Or two portions of rice noodles and one portion of dumplings, add yeast to ferment, wrap in bean stuffing and make fried cakes.

How do you not stick to soup round noodles?

If the sticky hands kneaded out, or easily broken, can not be kneaded into a ball, it means that you have more or less water, you need to adjust the amount of water. Because the water absorption of each brand of glutinous rice noodles is different. Step 4 divide the dough into small dumplings of 2 grams each and rub the dough with your hands. This size feels just right for small dumplings.

Refers to water with a temperature below 30. Its characteristic is that it does not destroy the protein, the starch is not gelatinized, the gluten network is more than the former two, its toughness is very strong, the extensibility is good, the pulling force is big, and the pasta tastes strong, smooth and not easy to break. Often used to make dumplings, wonton skins, noodles, ramen, Youtiao and so on.

Kneading dough: put the mixed glutinous rice flour and water dough on a flat worktable and rub the dough with your hands. At first, the dough may be a little sticky, but continue to knead, the dough will gradually become soft and elastic. It takes about 5-10 minutes to knead the dough until the dough no longer sticks.

Kneaded dough should be soft and elastic, neither sticky nor easy to crack. Cover the kneaded dough with a wet cloth or plastic wrap and let it sit for a period of time (usually 20-30 minutes). Let the dough relax enough to make the dumplings taste more delicate.

You can first use a spoon to stir the noodles, if you feel the feeling of paste, add some powder, if you feel dry, add some water, until the flour is mixed into a ball, then you can continue to mix noodles with your hands. This method of mixing noodles will not be difficult to operate when the dough is stuck to the hands at first.

How to mix soup round noodles

1. Take a little glutinous rice flour, knead it into some balls with cold water, and boil it in water without rules. The stickiness of cooking is enough, so it is not easy to rot when making leather bags. Fish it out and put it with other glutinous rice noodles. Because of the smear, the skin can be rubbed well soon.

2. The basic and legal preparation materials of soup round noodles: first of all, prepare glutinous rice flour and the right amount of warm water. Glutinous rice flour is the main raw material of glutinous rice dumplings, and the temperature and amount of water directly affect the texture of the dough. Mix glutinous rice flour and water: pour glutinous rice flour into a large bowl and gradually add warm water.

3. Round noodles with soup are made with warm water. If cold water is used for noodles with dumplings, the dumplings are inelastic and taste is greatly reduced. Warm water can achieve a certain effect, and the phenomenon of sticking pot is not easy to occur in the process of cooking.

4. Chop the shredded green silk with lard, 150 grams of sugar, sweet-scented osmanthus, cooked noodles, thin sugar, melon kernels and other ingredients and form crystal stuffing. Smash the good stuffing into 3 mm thick slices, cut into 3 mm square Ding, put human glutinous rice flour in water and shake it with a dustpan, repeat three times to form raw tangyuan.

Why don't the soup round noodles split up?

1. The simple way to keep dumplings from cracking is as follows: add 90 milliliters of boiled water to 200 grams of glutinous rice flour, and then add 80 milliliters of warm water to stir well. Different glutinous rice flour has different water absorption, so you can reserve 10 milliliters of water to see the state after stirring and then decide whether to add it all.

2. Take a little glutinous rice flour, knead it into some balls with cold water, and boil it in water without rules. The stickiness of cooking is enough, so it is not easy to rot when making leather bags. Fish it out and put it with other glutinous rice noodles. Because of the smear, the skin can be rubbed well soon.

3. You can first knead a small ball of glutinous rice flour, then cook it in boiling water, and then add the ball to the rest of the glutinous rice flour and knead it with water, so that it is not so easy to crack. Why is glutinous rice flour more and more sticky? because glutinous rice flour is originally made of glutinous rice, which contains something called amylopectin.

4. When kneading soup round noodles, use hot water of about 80 degrees, stir evenly in glutinous rice noodles, knead until glutinous rice dough is not sticky, and until it is very smooth, wake up for about 30 minutes with plastic wrap and then take it out to wrap dumplings. The taste is very soft and waxy, and it is very resistant to cooking and not easy to crack when cooking dumplings.

How to mix dumplings with noodles

1. Take a little glutinous rice flour, knead it into some balls with cold water, and boil it in water without rules. The stickiness of cooking is enough, so it is not easy to rot when making leather bags. Fish it out and put it with other glutinous rice noodles. Because of the smear, the skin can be rubbed well soon.

2. the noodles of glutinous rice dumplings are mainly made by mixing glutinous rice flour in proportion with water, usually by pouring an appropriate amount of glutinous rice flour into a container, gradually adding warm or cold water, and stirring while adding water, until the glutinous rice flour completely absorbs water and forms a soft dough. In detail, the first step in making noodles with soup is to prepare the necessary materials.

3. The basic and legal preparation materials of soup round noodles: first of all, prepare glutinous rice flour and the right amount of warm water. Glutinous rice flour is the main raw material of glutinous rice dumplings, and the temperature and amount of water directly affect the texture of the dough. Mix glutinous rice flour and water: pour glutinous rice flour into a large bowl and gradually add warm water.

How do the noodles of tangyuan match?

1. Use hot water and noodles to make dumplings. Main ingredient: 100g glutinous rice flour. Excipients: right amount of sesame seed, right amount of peanut, right amount of white sugar, right amount of dry starch. Right amount of glutinous rice flour. Heat hot water and stir with chopsticks. Knead into a smooth dough, if the hands are very sticky, you can dip some dry starch. Cooked sesame seeds are ready. Spare peanut kernels.

2. If you want to make delicious glutinous rice noodles, the selection of materials is very important. There are two kinds of glutinous rice flour commonly used to make tangyuan skin in the market. They are water-milled glutinous rice flour and dry-ground glutinous rice flour. It is recommended to use water-milled glutinous rice flour to make glutinous rice dumplings.

3. In the process of kneading noodles, appropriate amount of auxiliary ingredients can be added according to individual tastes and needs. For example, friends who like sweets can add some sugar to the dough so that the boiled dumplings will be sweeter. If you want to make the dumplings smoother, add a small amount of oil to the dough.