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A、包饺子 0.5公斤面粉加50％～60％温水(30℃)放2％的精盐,充分揉和,醒面30分钟后开始操作。面中放盐不仅会增加面筋且出锅的饺子不粘皮。
A, dumplings 0.5 kg flour plus 50% ~ 60% warm water (30 ℃) put 2% salt, full kneading, wake up 30 minutes after the operation. Salt in the face will not only increase the gluten and dumpling dumpling sticky skin.