Hot or cold water for steamed dumplings and noodles? Teach you the correct way, not sticky, not rotten, not hard when cool

一‬、蒸饺‬想要‬蒸‬出来‬皮‬‬不硬‬，首选‬水‬要‬用对‬，是‬选用‬热水‬、‬还是‬冷水‬‬和面‬呢‬？ 用‬什么‬办法‬来‬减弱‬面团的‬筋性‬。

1.冷‬水‬面团‬‬。 它‬指的是一般‬用‬30度‬以下的水‬和‬成‬的面团‬。 大家‬都‬知道‬，冷水‬和成‬的‬面团‬面‬筋性‬较强‬，面粉‬中‬的‬淀粉‬用‬冷水‬调制‬它‬是不会‬被糊化‬，和‬好‬的‬面团‬比较‬结实‬，韧性‬好‬，拉力大‬，我们‬一般‬称它‬为死面‬。 它‬做出来‬的面制品‬口感‬劲道‬爽滑，多用于‬制作‬面条‬、水饺‬等‬。

2.热水‬面团‬。 Hot water dough is generally divided into two types: semi-hot noodles and fully hot noodles, semi-hot noodles are dough that is half prepared with hot water and half with cold water; Blanched noodles are dough made directly with hot water with facial flour, both of which can be used when making steamed dumplings.

热水面团指‬的是水温‬一般‬在‬65-99度‬之间‬，来‬和成的‬面团‬，我们‬也‬称‬它为烫面‬。 用‬热水‬调制‬的面团，面筋‬被‬热水‬破坏后‬，其中‬的‬淀粉会大量吸收水分而膨胀糊化，从而分解出单糖和双糖。 Therefore, the dough with hot water is waxy, small, sticky, and the color of the scalded dough is dark, and the pasta made is translucent, with a slightly sweet taste, easy to digest, and suitable for all ages. Hot water dough is often used to make pancakes, oil cakes, steamed dumplings and other foods.

Summary: After understanding the characteristics of cold water dough and hot water dough, everyone will know why you should choose hot water and noodles to make steamed dumplings, so that the steamed dumplings will not be hard when cool. The ratio of powder to water is generally 1:0.6.

减弱‬面团‬筋性‬还可以‬用‬面粉‬和淀粉混合‬制作‬

可以‬用‬一半‬的面粉‬和一半‬的淀粉‬（这里‬的‬淀粉‬指的‬是‬玉米‬淀粉或‬小麦‬淀粉‬），大家‬都知道，淀粉‬是‬没有‬筋性‬的，在制作‬之前‬把‬淀粉‬用‬90度‬以上‬的‬热水‬先‬进行‬烫面‬，然后‬和‬面粉‬一起混合‬，用‬不太烫‬的‬温水‬调制‬和成‬一个‬光滑‬面团。

二‬、纯面粉‬制作‬选择‬高筋面粉‬

做‬蒸饺‬一般建议‬‬选用‬高筋面粉‬，这样‬做好的‬蒸饺‬才不容易破皮‬‬，颜色‬还‬好看‬。 Because the protein content of high-gluten flour is relatively high, the water absorption rate is good, even after using hot water, the taste is still soft and elastic, and the steamed dumplings have high transparency and bright color. All-purpose flour is also fine, but it is a little worse than high-bread flour in terms of taste and color.

三‬、醒面

和‬好的‬面团‬揉制‬光滑‬，然后‬封上‬保鲜膜醒面‬30分钟‬，这样面团‬中‬的‬面粉‬才能‬充分‬的‬吸收‬水分‬，使‬面筋‬‬得到‬有‬规则‬的伸展‬，‬面团‬才能‬进一步‬松弛‬好‬，面团‬的延展性‬也‬会‬更‬好，面团‬才会‬更加‬柔软、‬筋道‬，然后‬包制‬成‬饺子‬蒸‬出来‬面皮‬才不会‬发硬‬。

四‬、‬选用‬玉米淀粉‬做‬手粉‬防粘‬

在‬包制蒸饺‬的时候，面团‬是‬烫面‬的，黏性‬比较‬大‬，为了‬防粘‬可以‬选用‬玉米‬淀粉做‬手粉‬（面‬扑粉‬）。 因为‬玉米‬淀粉‬没有‬筋性‬，手感‬比较‬光滑‬，颜色‬较白‬，用它‬做‬手粉‬不但‬在‬包制‬的‬过程‬中‬防粘‬，而且‬蒸出‬来‬饺子‬颜色‬发透亮‬，比较‬漂亮‬。

五‬、饺子不粘锅的办法

1.包‬好的‬蒸饺‬，再放入‬笼屉‬的时候，要给‬笼屉‬中刷油‬防粘‬，烫面‬蒸饺水分‬多‬，黏性‬比较大‬，一定‬要注意‬这步‬，不然‬和笼屉‬来‬个‬“亲密‬”接连‬，就会‬露‬底‬。 还有‬家里‬要是‬有‬油纸‬或是‬防粘‬布‬也可以‬使用‬，这些‬都‬可以‬避免‬蒸‬饺‬粘锅‬破皮‬的‬问题‬。

2.水开‬后再‬放入‬饺子‬蒸‬制‬，也能‬防粘‬。 因为‬冷水‬上锅‬，蒸饺‬不但‬成熟‬的慢‬，而且‬锅中‬水汽‬比较‬大‬，使‬饺子‬皮‬发黏‬，就容易‬粘锅‬，‬还会‬影响口感‬。 要是‬水开后‬上锅‬蒸制，可以‬直接‬锁住‬蒸饺‬皮‬的水分‬，快速‬定型‬，蒸饺‬也‬成熟‬的比较‬快‬，这样‬还不‬粘锅‬。

六‬、结语‬

做蒸饺‬的时候，切记‬要用‬热‬水来和面‬，这样‬做出来‬的饺子‬才不会‬发硬‬。