How much water and noodles should be used in bread and dumpling noodles?
Dumplings generally at about 43%~45% and the surface water is appropriate, zhongkoule dumpling machine can use this water dumplings now, with hand moisture, taste and comparable handmade dumplings.
That is to say this dough than made bread dough must be dry and hard, for loss of bread machine is also large. However, if you do not often do or make less, you can do it. In fact, the specific proportion of flour should consider the draft strength. In general, the proportion of flour and water is 2:1, but also pay attention to, do not add enough water at one time, it is best to sub 2~3 times, so that depending on the state of the dough and the appropriate increase or decrease, and the dough is made more ideal.
To use the dumpling dough and bread machine, first to determine and Tangmian (Steamed Jiaozi dough) or cold dough (boiled dumpling dough). This is critical for bread machines and noodles. If Steamed Jiaozi dough, bread machine and there is no problem, because this dough is soft. If the water and refrigeration group (boiled dumpling dough), it is more difficult for the bread machine. Because the system used to package the boiled dumplings of dough, need some dough tenacity and hard, it is resistant to cooking.
