燙麵麵團 Boiled Dough

材料 Ingredient

半燙麵 (Half boiled) 中筋麵粉 All purpose flour 450 克 gram 滾水 Boiling water 180 克 gram 冷水 Tape water 90 克 gram 植物油 Vegetable oil 7 克 gram 鹽 Salt 3 克 gram 全燙麵 (Fully boiled) 中筋麵粉 All purpose flour 400 克 gram 滾水 Boiling water 310 克 gram 植物油 Vegetable oil 7 克 gram 鹽 Salt 3 克 gram

做法

1.	麵粉在麵粉桶裡翻鬆後舀出，不需過篩。把麵粉放進攪拌缸，加入鹽和油。
2.	將熱水全部倒入，用筷子將熱水与麵粉攪拌成小粒狀。
3.	手沾麵粉﹐慢慢加入冷水將麵糊揉成光滑的麵團大約 10 分鐘。剛開始時的麵團和黏手，不好操作，要有耐心慢慢地揉。
4.	將麵團整成光滑的圓球，蓋上濕布或蓋子醒30分鐘。這個麵團約重720g。

Instructions

1.	Stir the flour in the container several time to make it loose. You don’t need to sift the flour. Place the flour in a mixing bowl then add the oil and salt.
2.	Add the boiling water into the flour. Use chopsticks to mix the hot water with the flour.
3.	Lightly flour your hand. Slowly add the cold water into the flour batter and knead it into a smooth dough, approximate 10 minutes. The dough is very sticky. So be patient to knead the dough. (I usually roughly form the dough by hand. Then place the dough in a bread machine and use "knead" function to knead the dough for 10 minutes.)
4.	Shape the dough into a smooth ball. Cover with a damp cloth or a lid. Sit for 30 minutes. The weight of this dough is around 720g.

運用食譜(Application)

鍋貼 (Guo-Tie) Tube Shape Pot Stickers	餡餅 (Xian-Bing) Chinese Meat Pie	煎餃 (Jian-Jiao) Pot Stickers	韭菜盒子 (Jiu-Cai-He-Zi) Garlic Chive Stuffed Pie

臘味蘿蔔絲餅 Radish & Sausage Pancakes	蔥抓餅 (Cong-Zhua-Bing) Flaky Scallion Pancake	蔥油餅 (Cong-You-Bing) Scallion Pancake	蒸餃 (Zheng-Jiao) Steamed Dumplings

小籠包 Xiao-Long-Bao	荷葉餅 (單餅) (He-Ye-Bing) Doubled Pancake	牛肉捲餅 Beef Rolls

最後更新 (Last Update): 03/15/2021
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