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首先,作饺子的面取白面为好。和好面后,放在室内温度较高的地方,让面“熟”起来,以使蛋白质凝集,增加筋质,容易擀皮。“熟”的时间随季节不同,一般冬天长些,夏天可短些,加之和的面软硬差异较大,“熟”的合适时间还要靠经验掌握。和面时,一公斤面粉宜添加2只鸡蛋的蛋清,这样,煮的过程中饺子便不易破皮,不易粘连,饺皮也不会变黄,有利保持饺子的外观
First of all, for the flour noodles to take the face as well. After the reconciliation, place it in a room where the temperature is high, and let the noodles “cooked” together to agglutinate the protein, increase the texture, and roll the skin easily. “Cooked” with the seasons of different time, the general winter longer, the summer can be shorter, plus the larger the surface hardness and hard, “cooked” the right time but also rely on the experience to master. And noodles, one kilogram of flour should add two egg egg white, so that the process of cooking dumplings will not be easy to break the skin, not easy to stick, the dumpling will not turn yellow, which will help maintain the appearance of dumplings