What kind of flour is Cheng Noodles? A post to interpret, after reading the knowledge, the teahouse dim sum is made by yourself

What kind of flour is Cheng Noodles?

Cheng noodles are gluten-free flour, also known as flour and wheat starch. It is made of wheat, which is first ground into flour and then extracted from the starch in wheat flour, making it a gluten-free flour.

Can you make your own noodles?

If the wheat flour is kneaded into a smooth and hard dough, and then put it in the water and kneaded and rinsed repeatedly, the gluten remains in the hand, the starch falls into the water, and the flour is cleared to the bottom, pour out the water on it, and dry the flour, which is the flour. Because the method is washed out, the powder of the clear base, so it is called the powder. The powder is characterized by its white and smooth.

What can be made of Cheng noodles?

Because the viscosity and transparency of gluten-free flour are high, it is mainly used to make Chinese cakes such as snow skin moon cakes, the cold skin that people like to eat most in summer, as well as shrimp dumplings and powdered fruits in Cantonese dim sum.

An example of how to make shrimp dumplings

Crystal skin material: 70 grams of flour, 70 grams of potato starch, 1 gram of salt, 140 grams of boiling water, 10 grams of lard

Filling: (24 pieces): 18 prawns, 60 grams of fatty meat with a little lean, 80 grams of water chestnuts, salt, sugar, white pepper, green onion and ginger

Make:

1. First with the crystal leather dough, the crystal leather dough is 70% cooked dough

Put 70 grams of flour, 55 grams of potato starch and 1 gram of salt into a basin and mix well, then flush 140 grams of boiling water, stir while pouring, pour the remaining 15 grams of potato starch into the basin after forming a ball, knead together with the hot noodles, and finally put 10 grams of lard, knead it into a smooth and soft dough that does not stick to your hands, and then put it into a fresh-keeping bag for later use.

2. Adjust the filling

Puree the shrimp and mince the meat, add salt, sugar, white pepper, green onion and ginger juice and starch respectively.

Then add the water chestnut cubes and mix them all together.

3. Pat the skin

Spread a thin layer of oil on the long wood-grain cutting board, take a small piece of dough about 8 grams, roll it round and flatten it on the table, and then use the knife surface of a stainless steel knife to roll it a few times to become a round sheet.

4. Stuffing

The standard shrimp dumplings are wrapped into crescent spider belly, I don't wrap them standard enough, don't laugh at me.

5. Steaming

Do everything in turn, put a piece of oiled paper underneath, and place it in the steamer, leaving a gap between them. Boil the water and steam for 5 minutes.

Key points for making shrimp dumplings:

1. The formula ratio of this crystal skin has been tried many times and feels particularly ideal, so you can try it.

2. The dough is easy to dry out when exposed to the air, and let the dough stay in the bag during the whole operation, take a small piece and make one until it is done.

3. The crystal skin is not rolled with a rolling pin, but crushed with a blade; In addition, it is better to use a long wood-grain cutting board than other cases.

4. Steamed seafood crystal dumplings must be boiled in water and steamed over high heat.

5. Enjoy the crystal dumplings while they are hot, the skin will be hard when it is cold, and the filling will not be moisturizing.

6. The most traditional morning tea shrimp dumplings are fresh shrimp with diced oil and Xun.