To include posts you need to register at trainchinese.com
|
Show 1 reply
|
|
The 擀面杖 (gǎn miàn zhàng), also known as a rolling pin, is a kitchen tool used for flattening and shaping dough for various types of Chinese noodles and pastries. It is typically made of wood or bamboo and has a cylindrical shape with tapered ends.
To use a 擀面杖, first lightly dust the surface of your work area and the rolling pin with flour to prevent the dough from sticking. Place the ball of dough in the center of the work area and use your hands to flatten it into a disc shape.
Next, hold the 擀面杖 with both hands and place it in the center of the dough disc. Apply gentle pressure and roll the pin away from you, rotating it slightly with each roll to create an even thickness. Be sure to maintain an even pressure and roll in all directions to prevent the dough from becoming lopsided.
If the dough starts to stick to the rolling pin, dust it with more flour. You can also lift the dough and rotate it on the work surface to ensure it is not sticking.
Once the dough is rolled out to the desired thickness, you can use the 擀面杖 to cut it into strips for noodles or shape it into circles for dumpling wrappers. To do this, simply lift the dough and place it on a cutting board or work surface. Use a sharp knife or a round cutter to cut the dough into the desired shape.
After use, clean the 擀面杖 with warm water and a mild soap. Dry it thoroughly before storing it in a cool, dry place.
|
|
|
|
|
|
To answer to 个学生 you need to register at trainchinese.com
|