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How can we make the skin of tangyuan soft and elastic?

1. Waking noodles: the kneaded dough had better rest for a period of time, so that the starch in the dough fully absorbs water and expands, so that the dumpling skin will be more soft and elastic. The rest time is usually 30 minutes to 1 hour. Control thickness: when making tangyuan skin, we should pay attention to the thickness of the skin. Tangyuan skin should not be too thick, generally controlled between 1-2 mm, so that the boiled dumplings can be both chewy and not too hard.

2. Waking noodles: the kneaded dough had better rest for a period of time, so that the starch in the dough can fully absorb water and expand, which can make the dumpling skin more soft and elastic. Generally rest for 20-30 minutes. Skin rolling skills: when rolling the tangyuan skin, it should be as uniform as possible, the edge should not be too thick. You can use the palm of your hand or a special rolling pin to rotate and roll out gently to avoid damaging the structure of the dough.

3. Use fruit and vegetable juice: after squeezing fresh fruit and vegetable juice, mixing its juice with glutinous rice flour can not only increase the nutritional value of glutinous rice dumplings, but also make the tangyuan skin softer. The natural sugars and cellulose in fruit and vegetable juices help to improve the taste of tangyuan skin. Control kneading time: kneading time should not be too long, excessive kneading will lead to excessive gelation of starch in glutinous rice flour, making soup round skin hard and elastic.

4, boiled jujube soup, jujube paste, sweet, so to taste, if the dumpling stuffing is not sweet can add some sugar, sweet stuffing with tasteless glutinous rice skin to match the taste of glutinous rice dumplings just right. Tang Yuanpi should be done a little bit in order not to stick to the hand, and if the dough is too soft, it is difficult to operate. The wrapped dumplings can also be put in the refrigerator with a tray immediately, and then taken off and bagged after quick-frozen molding.

How to make soft waxy soup round skin

1, production step (1) stir-fried black sesame seeds cool and granulated sugar together in the cooking machine to break, if there is no cooking machine, it can also be crushed with a rolling pin, the disadvantage is that it takes a long time and no delicate broken by the cooking machine. (2) the butter should be melted in hot water, not too hot. Pour into the powdered black sesame sugar. (3) add it all at once, stir well, then refrigerate until solidified. (4) each 10 grams, twist into a circle and set aside.

2. Fully knead the dough: after mixing the glutinous rice flour and water evenly, you need to knead the dough fully to make the dough smooth and uniform. The time of kneading noodles is generally about 10 minutes, which can make the starch in glutinous rice flour gelatinize fully and increase the elasticity of tangyuan skin. Waking noodles: the kneaded dough had better rest for a period of time, so that the starch in the dough can fully absorb water and expand, so that the dumpling skin will be more soft and elastic. The rest time is usually 30 minutes to 1 hour.

3. Knead the dough fully: after mixing the glutinous rice flour and water evenly, you need to knead the dough until the surface of the dough is smooth and there is no obvious dry powder. Proper amount of water can be added in the process of kneading to maintain the wettability of the dough. Waking noodles: the kneaded dough had better rest for a period of time, so that the starch in the dough can fully absorb water and expand, which can make the dumpling skin more soft and elastic. Generally rest for 20-30 minutes.

4. To make black sesame dumplings, you first need to prepare black sesame seeds cooked and cooled, as well as granulated sugar. Put the two together into the cooking machine to break, if there is no machine, you can also choose to use a rolling pin to slowly roll out, but it takes more time and energy, and the result may not be as delicate as using the machine. Next, melt the butter on insulated water and be careful not to overheat.

The method of making the round skin of self-made soup

1. Put the cassava powder into a container and add boiling water at 1.1 points. Do not add all the water at once. Stir quickly with chopsticks while adding. Finally, stir the dry flour. It doesn't matter if you stir and agglomerate, you have to knead the dough after that. The most important thing is to mix the flour with boiling water. The hotter the water, the better the noodles, so that the skin rubbed out will be elastic. The noodles should be slightly soft and knead with your hands to form a soft, non-sticky, smooth dough while it is hot.

2. The skin of tangyuan is mainly made of glutinous rice flour, sugar and frozen water. Add glutinous rice flour and sugar to frozen water and rub into glutinous rice skin. Dice the mango and wrap it in the round skin of the soup. Wrap the right amount of mango cream stuffing in the round skin of the soup. Put the wrapped dumplings in a wok of oil and deep-fry until crisp. Note that the best ratio of stuffing to glutinous rice skin is 1:1 to avoid too much stuffing that makes the taste too greasy.

3. Put the noodles into the bowl, pour in boiling water and stir quickly with chopsticks. Make hot dough and cover it with plastic wrap to avoid air-drying. Put the glutinous rice flour into a bowl and add sugar. Add water 150ml and knead to form a dough. Knead the Cheng dough into the glutinous rice dough, then add lard, knead until the surface of the dough becomes smooth, cover with plastic wrap and set aside.

4. the glutinous rice dumplings are beaten with rice, take the flour to make the skin, pour in the prepared glutinous rice flour, then pour a bowl of warm water, put in two tablespoons of sugar, and stir until the sugar melts, then we pour it into the glutinous rice flour, mix it with the glutinous rice flour by hand, and then continue to pour in the right amount of warm water. At this time, there is no need to put in the sugar, then stir well and knead it into a ball. After kneading, we seal it with plastic wrap. Put it in a place with a higher temperature and the dumpling skin will be ready.

5, production step (1) stir-fried black sesame seeds cool and granulated sugar together in the cooking machine to break, if there is no cooking machine, it can also be crushed with a rolling pin, the disadvantage is that it takes a long time and no delicate broken by the cooking machine. (2) the butter should be melted in hot water, not too hot. Pour into the powdered black sesame sugar. (3) add it all at once, stir well, then refrigerate until solidified. (4) each 10 grams, twist into a circle and set aside.

6. To make the skin of glutinous rice dumplings, you need to use water for glutinous rice noodles. After living well, make the glutinous rice flour into the shape of a small bowl. Then put the stuffing of the dumplings into this small bowl and rub it into a ball.

What are the characteristics of the production method of tangyuan skin?

The production method of tangyuan skin has many characteristics, including material selection, mixing, kneading, rolling and so on. These features are described in more detail below. Material selection: the main raw material of Tang Yuanpi is glutinous rice flour, which is made from glutinous rice and has the characteristics of strong stickiness and smooth taste. When choosing glutinous rice flour, it is required that the powder is delicate, impurity-free and white, so as to ensure that the round skin of the soup has a good taste and beautiful appearance.

The main raw material of glutinous rice dumplings is glutinous rice flour, which is made with sugar, water and lard. If you think the dough is too soft, you can add sticky rice flour or clear flour to achieve the ideal hardness. In the process of cooking, the dough becomes stiff. Tangyuan floats and sinks when it is boiled in a pot, so it was first called "floating yuan". Later, "Fuyuanzi" was renamed as soup dumplings in some areas.

Control thickness: when making tangyuan skin, we should pay attention to the thickness of the skin. Tangyuan skin should not be too thick, generally controlled between 1-2 mm, so that the boiled dumplings can be both chewy and not too hard. Cooking method: when boiling dumplings, boil them in boiling water and then boil them over medium heat until they float for 2-3 minutes. After the boiled dumplings are removed, they can be slightly rinsed in cold water, so that the skin will be smoother and taste better.

Control the humidity of the stuffing: the stuffing should not be too wet, otherwise it will affect the taste of the dumpling skin. If the stuffing is wet, some dry glutinous rice flour can be added to absorb excess moisture. Cooking method: when putting dumplings into the pot, the water must be fully boiling, so as to avoid glutinous rice dumplings adhesion. It can be stirred gently during cooking to prevent sticking to the bottom. After the dumplings float, continue to cook for 2-3 minutes.

Beat the rice with rice, take the flour to make the skin, pour in the prepared glutinous rice flour, then pour a bowl of warm water, put in two tablespoons of sugar, and stir until the sugar melts, then we pour it into the glutinous rice flour, mix it with glutinous rice flour by hand, and then continue to pour in the right amount of warm water. at this time, there is no need to put in the sugar, then stir well and knead it into a ball, and after kneading, we seal it with plastic wrap. Put it in a place with a higher temperature and the dumpling skin will be ready.

The outer skin of glutinous rice dumplings is mainly made of glutinous rice flour, which is because glutinous rice flour has unique stickiness and ductility. When glutinous rice flour is mixed with water, a soft and elastic dough can be formed after proper kneading and stirring. This kind of dough is not only easy to shape and wrap all kinds of stuffing, but also can keep its shape intact and taste soft and waxy after cooking, which is very much in line with people's expectations of dumplings.

How to make tangyuan skin

1. The skin of tangyuan is mainly made of glutinous rice flour, sugar and frozen water. Add glutinous rice flour and sugar to frozen water and rub into glutinous rice skin. Dice the mango and wrap it in the round skin of the soup. Wrap the right amount of mango cream stuffing in the round skin of the soup. Put the wrapped dumplings in a wok of oil and deep-fry until crisp. Note that the best ratio of stuffing to glutinous rice skin is 1:1 to avoid too much stuffing that makes the taste too greasy.

2. Put the cassava flour into the container and add boiling water at 1.1 points. Do not add all the water at once. Stir quickly with chopsticks while adding. Finally, stir the dry flour. It doesn't matter if you stir and agglomerate, you have to knead the dough after that. The most important thing is to mix the flour with boiling water. The hotter the water, the better the noodles, so that the skin rubbed out will be elastic. The noodles should be slightly soft and knead with your hands to form a soft, non-sticky, smooth dough while it is hot.

3. Put the noodles into the bowl, pour in boiling water and stir quickly with chopsticks. Make hot dough and cover it with plastic wrap to avoid air-drying. Put the glutinous rice flour into a bowl and add sugar. Add water 150ml and knead to form a dough. Knead the Cheng dough into the glutinous rice dough, then add lard, knead until the surface of the dough becomes smooth, cover with plastic wrap and set aside.

4. The glutinous rice flour to be used is ready. Pour out the glutinous rice flour. Weigh 200g glutinous rice flour as a spare. Prepare the boiled water to be used. Weigh 150g boiled water. Pour boiling water into glutinous rice flour. Stir it with chopsticks. Put the noodles into balls. Take the right amount of dough, touch some water on your hands, and then knead the dough into a skin.

5, production step (1) stir-fried black sesame seeds cool and granulated sugar together in the cooking machine to break, if there is no cooking machine, it can also be crushed with a rolling pin, the disadvantage is that it takes a long time and no delicate broken by the cooking machine. (2) the butter should be melted in hot water, not too hot. Pour into the powdered black sesame sugar. (3) add it all at once, stir well, then refrigerate until solidified. (4) each 10 grams, twist into a circle and set aside.