Dumpling Dough
500g flour mixed with 50-60% warm water, add 2% fine salt, knead thoroughly, and let rest for 30 minutes before starting. Adding salt to the dough not only increases the gluten but also prevents the cooked dumplings from sticking to their skins.
Noodle Dough
500g flour mixed with 35-40% warm water, add 2% fine salt and a small amount of edible alkali, let rest for 30 minutes before starting. This not only increases the gluten strength but also results in a smooth texture and prevents the noodles from breaking easily.
Steamed Bun Dough
500g flour mixed with about 50% warm water, add 1% yeast, a small amount of sugar can be added. Knead thoroughly, place in a warm spot to fully proof. This will make the steamed buns soft and fragrant.
Flatbread Dough
500g flour mixed with 50-60% warm water, let rest for 20 minutes before kneading and shaping for excellent results.
1. Classification of Flour
Flour can be classified by its properties and specific uses into specialty flours such as bread flour, dumpling flour, and cookie flour; all-purpose flour like Fuxiang flour; and nutritionally fortified flour such as calcium-enriched or iron-enriched flour;
By milling grade, it can be divided into refined grade, special first grade, special second grade, and standard grade;
By gluten strength, it can be classified as strong flour, medium-gluten flour, and weak flour.
2. Selecting Flour
Flour without bleaching agents will have a statement on its outer packaging.
3. Storing Flour
Flour should be stored in a cool, dry, ventilated place away from light. Moisture and high temperatures can cause flour to spoil.
Under proper storage conditions, flour can be kept for one year. Improper storage can lead to spoilage or insect infestation. Placing a sachet of Sichuan peppercorns in the flour bag can prevent insects.
4. Color of Flour
The normal color of flour is milky white or milky yellow. Pale or unnaturally white flour often indicates an excessive amount of bleaching agent has been added.
5. Using Flour
① Noodles
Using Guchuan flour, add about 1/3 cold water, mix well, and let the dough rest for 20 minutes. Then press it into a sheet and pass it through a home pasta machine several times to get a sheet about 1mm thick, then cut into noodles. If rolling by hand, the dough can be made slightly softer.
When boiling noodles, add a tablespoon of oil to the water. This will prevent the noodles from sticking and stop the water from foaming over the edge of the pot.
② Dumplings
When making dumplings, the amount of water added to the dough is between that for steamed buns and noodles (about 45%). When boiling dumplings, first boil with the lid off to cook the skins, then cover the pot to cook the filling. As the temperature rises, the filling will cook through more easily. This is the common saying, "boil the skins uncovered, boil the filling covered."
③ Using Self-Rising Flour
In Guchuan self-rising flour, add about half the amount of warm water (around 35°C), knead the dough evenly, and let it rest for 30 minutes before shaping. Place in a steamer over cold water, heat on low heat, and steam for 15-20 minutes after the water comes to a boil.
When using self-rising flour, the dough must be kneaded thoroughly (can be done in two stages), otherwise, the gluten network will not form, and the buns will collapse after being taken out of the steamer. If using Guchuan all-purpose flour to make buns, you need to add an appropriate amount of dry yeast (about 1%) and extend the proofing time by about 20 minutes.
④ Water Content
The amount of water used varies for different types of dough. The water content for noodles, dumplings, and steamed buns should increase in that order. Adjustments should also be made according to the quality of the flour.
6. Small Formulas for Making Flour-Based Foods
① Steamed Buns: 500g flour, 5g dry yeast, appropriate amount of milk powder and sugar
② Cake: 200g eggs, 180g cake flour (low-gluten), 19g cake emulsifier, 180g sugar, 170g water, 15g baking powder, 2g salt, 20g milk powder. Mix on high speed for 8 minutes, pour into a greased mold, and bake in a 200°C oven for 20-30 minutes depending on the size of the cake.