EN63
Preparations
Ingredients
Install bread blade into the
bread pan.
Ύ
Add ingredients into the
bread pan.
Ώ
Place the bread pan into the
main unit.
Dumpling skin dough
Powder for dumpling
280
g
Warm water (approx. 35 ˚C)
150
g
(
mL
)
High-gluten flour
140
g
Low-gluten flour
140
g
Warm water (approx. 35 ˚C)
170
g
(
mL
)
Dumpling skin dough making
1
2
3
Select menu ‘25’
Start
Take out the dough right away
Press
《嶋
(Cancel) when you hear beep sounds.
Ingredients
(for 30 - 40 pieces)
Peanut oil
15
g
(1 tbsp)
Star aniseed
5
g
Leeks
125
g
Streaky pork
250
g
Salt
2
g
Gourmet powder
2
g
Spice powder
6
g
Soy sauce
18
g
(1 tbsp)
Dumpling
Ӫ
Making dumpling stuffing
Fry star aniseeds with peanut oil. Cool down the peanut oil and mix
them with leeks (to prevent water from coming out from leeks). Then
evenly mix them with streaky pork and seasonings.
Ӫ
Rolling dough
Ύ
Take out the dough, shape it into long strips with a diameter of 3 cm
and cut into 2 cm-wide small pieces. Use the rolling pin to roll the
dough into a round plate with a diameter of approx. 8 cm.
* Each dumpling skin weighs approx. 9
g
and 30 - 40 dumplings can
be made in total.
Ӫ
Making dumplings
Ώ
Fill stuffing into the skin to make a dumpling.
* You may make dumplings into a crescent or a triangle shape as you
prefer.
Ӫ
Boiling dumplings
ΐ
Boil half pot of water, pour the dumplings into the hot water. When
the water boils again add half bowl of cold water into the pot.
Repeat this procedure 3 times.
(This can improve the tenacity and elasticity of dumpling skins)
or
(
You can adjust the recipe based on your preference)
V
arious flavor
ed br
ead
Do
u
g
h
Dumpling skin dough making
Time required: approx. 15 min
Ӫ
To reset
Ӫ
To stop after starting (Hold)
1
3
2
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