How To Make Dumplings with All purpose flour Tai Ky Delicious And Soft

Enjoying dumplings at breakfast or any time of the day is also delicious and attractive. Refer to how to make flour dumplings below.

Dumplings are a type of bread made with flour filled and steamed in Chinese cuisine. It resembles traditional Chinese dumplings. Dumplings are made with meat and / or vegetables. Dumplings are commonly eaten at any meal of the day in Chinese culture, and are often eaten by Chinese as a breakfast dish.

However, today, due to the cultural exchange, the dumplings are loved by many countries, used as breakfast or to make dinner any day of the day. There are many different types of dumplings, but the shell is mainly made from the main ingredient of flour.

 

When steamed, the dumplings have a soft, fragrant, and hot shell that is very attractive. Refer to how to make flour dumplings below.

1. CAKE RAW MATERIAL

Cake crust part:

- 350gr Tai Ky flour

- 175-190ml warm fresh milk - 15ml cooking oil - 25g sugar - 5gr yeast - 1 little salt
 

Cake filling:

- 500 ground chicken (you can use pork, depending on your preference); 3 chopped cat mushrooms; 1 bunch of small soft soaked noodles; 1/2 chopped onion; 1 thinly sliced purple onion; 1 teaspoon of oyster oil; 1/3 teaspoon pepper; 1 teaspoon of sugar; 1 teaspoon of seasoning powder; 1 chopped scallion branch; 2 pieces of chopped cilantro; Boiled quail eggs or boiled chicken eggs cut in half.

2. HOW TO MAKE CAKE WITH FLOUR

Step 1: Make cake crust

- Wheat flour + sugar + yeast to the bowl, mix well, then slowly add fresh milk into gloves for 5-7 minutes. Finally, add oil, continue to mix the dough for all into a non-stick mass.

Step 2: Incubate the flour

- Put the dough in the bowl, cover with a film, incubate the flour for 50 minutes to double the flour.

- Note: The cake is delicious when the dough is not dough. And incubation needs to wait for the dough to double hatch before dividing the dough.

Step 3: Divide the flour

- Over the incubation time, the dough has hatched. Take out the dough to pre-stuff. Divide the dough into small portions (60-80gr).
 

Step 4: Making the cake

- Put all ingredients (except eggs) in a bowl and mix well.

- After that, take each of the kernels and crush them, put the eggs in a round shape.

Step 5: Stuff the cake crust

- Next, put each employee into a piece of cake, fold the dough in a fan shape. Place each dumpling on each piece of paper so that the cake does not stick, pre-stack it on the steaming tray (you can use cupcake paper).

Step 6: Steamed dumplings

- Cook 1 pot of water with 1 piece of lemon or 1 tablespoon of vinegar (This slice of lemon / or vinegar works to make the dumplings steam whiter).

- When the water is boiling, steam the cakes for 17-20 minutes to cook, turn off the heat, and take the cake out.

- You can not eat all the dumplings and store in the refrigerator in the cooler. When eating, just reheat or steam back to be delicious.

REQUIREMENTS FOR FINAL PRODUCTS

- Banh Bao is soft, soft, white and beautiful, not wet or sticky.

- The cake is soft, fragrant with characteristic flavor.

Source: Khampha.vn