The live broadcast life of Lao Linzi in Northeast China

Chapter 162 Little New Year's Eve, Making Dumplings (Subscribe)
"Uh... high-gluten flour? I didn't know that there are so many types of flour."

"That's natural, the Li family's son is not called God of Cooking for nothing!"

"By the way, the anchor, I heard that it is better to use warm water for making dumplings, so that the noodles will be softer. Is it true?"

"I also know about this. It seems to be said that it is better to mix noodles with warm water."

Li Yuan shook his head immediately when he heard the words.

"Warm water is really good for kneading noodles, but that's for foods such as cakes and steamed buns. For dumplings and steamed buns, noodles must be kneaded with cold water, and the water temperature must be lower than 30 degrees. Good tendons, stronger toughness and extensibility!"

"If you use warm or hot water, the noodles will be sticky and have no toughness, and they are not easy to wrap. Such dumplings will easily rot when cooked, affecting the appearance and taste."

Studio.

"So... it's my fault again?"

"Pfft, a mouthful of old blood spewed out, and before the anchor even started meeting, I've already been stabbed twice."

"Me too."

"I feel insulted by the host..."

Li Yuan spread the flour in the basin, then took out the salt bag, poured in a teaspoon of fine salt, then added an egg, and stirred the salt, egg and flour evenly.

"When you make dough, you can also add some salt and eggs like me."

"Adding salt has the same effect as mixing noodles with cold water, both to increase the toughness of the dumpling skin."

"The addition of eggs is to increase the protein content of the dumpling skin, and the dumplings that come out of this way will solidify and shrink faster when they are put into the pot, and the cooked dumplings are not easy to stick together."

"However, everyone must pay attention to the amount of eggs that should be put in. If possible, it is best to put egg whites. The dumplings that come out in this way will not turn yellow."

Cold water must be used to make dumplings, and the water temperature must not exceed 30 degrees.

Li Yuan poured the clear water from the scoop into the flour basin, and started stirring continuously while adding water.

Studio.

"How much water should the host put in?"

"Every time we make noodles, it's always a flaw to drain the water, either too much or too little. It's just..."

"Me too! I feel a headache every time I make noodles, but my family still likes to eat dumplings."

"My daughter also likes to eat dumplings, but I have no choice but my skill is not good. Every time the dumplings are either broken or too hard, I can't grasp the speed at all."

"Is there any good way for the anchor to help us solve this century's problem?"

Li Yuan saw everyone's messages and responded with a smile.

"In fact, everyone was the same when they first mixed noodles, and the ratio of water surface was only obtained after experiments."

"If you really can't grasp this degree, then adjust the amount of flour and water to 2:1. Two parts of flour, one part of water."

"However, don't add it all at once, just add a little bit. This ratio is only a rough ratio, because the water absorption capacity of each flour is different, and after adding eggs, the water itself will be reduced. slightly less."

"I suggest that you can prepare this amount of water first, and experiment again and again, basically two or three times, and you can always experiment."

While Li Yuan was speaking, he had already used chopsticks to stir all the flour into a snowflake shape.

"Attention everyone, the noodles with this shape are ready for kneading, but don't forget to prepare a bowl of water and put it aside when kneading the noodles."

Studio.

"Ready for water?"

"Isn't it already filled with water? What else do you use clean water for?"

"It must have been prepared for the first time that we young people can't master the amount of water when making dumplings!"

"What the upstairs says makes sense..."

"Then I'd better prepare water obediently."

Li Yuan, who had already filled in the water, had moved the battlefield to the house at this time.

After a while, we need to make noodles, and obviously we need to use more force on the table.

The temperature inside the room was very high, and the coat that Li Yuan was wearing at this time was obviously much hotter. Taking off the coat, Li Yuan exposed the sweater inside.

Li Yuan had just shaved his hair yesterday afternoon, and now he has a standard cut.

There was always a mask before, but it was not obvious to look at, but now if you take off your coat, many people in the live broadcast room will find Li Yuan's new hairstyle.

Studio.

"Wow, the anchor actually shaved his head?!"

"Damn, this hair is actually shorter than mine?"

"Online cut is the only criterion for testing a handsome guy, and it really is!"

"Oh my god, isn't the anchor looking so handsome?!"

"The anchor is so handsome, and the cropped hair is so handsome, and those sissies with long hair are much more masculine!"

"I feel like I've been insulted. Who says people with long hair are sissies?"

"That's right, with long hair, I'm clearly a woman!"

"Ha ha……"

"Ha ha!"

"However, it's strange for you to say that the anchor is making dumplings in the camera. It's obviously a woman's job, but the anchor looks very comfortable and doesn't feel discordant at all."

"No, I think so too."

"Yeah, every time the anchor cooks, I even think it's a kind of visual enjoyment."

"That's right, that's right, especially the way the anchor cuts vegetables every time, that's amazing!"

At this time, Li Yuan had already started kneading the dough.

I saw Li Yuan using his hands constantly to gather the snowflake noodles together little by little and knead them into dough.During the whole process, Li Yuan kneaded the dough with his right hand in one direction.

The palms kept pressing on the panel, obviously seeing that Li Yuan's hands didn't use much strength, but every time the dough was pressed deeply by Li Yuan's hands.

It should have taken more than ten minutes to knead the dough, but Li Yuan finished it in just two minutes.

At this time, the kneaded dough was already quite smooth, with no air bubbles visible, and there was not even a little flour left in the panel and basin.

Seeing this scene, many people in the live broadcast room were amazed.

"Attention everyone, the dumpling skin is not like others, the dough should be a little harder."

"But it doesn't work if it's too hard or too soft, but there's no specific index for this softness. You can put the kneaded dough on the board, and then take out your fingers and stick in the middle of the dough."

"As it is now, it takes a little effort to put your fingers in, which is the best state."

After Li Yuan demonstrated to everyone, he kneaded the dough again, then put the kneaded dough in the basin, covered it with a damp cloth, and placed it on the warm place on the kang.

"Reviving the noodles is also an essential and key step. It can make the protein in the flour absorb water and swell to fully form gluten. This will make the dumpling skin more chewy and stretchable."

(End of this chapter)