Look here in detail Dough for dumplings, dumplings, noodles (recipes) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=50979.0
Everything will work out fine
Admin,
Thank you for the advice on the dumplings dough. I did everything as you wrote. Kenwood mixed my dough well and it turned out just right. But for a long time I rolled the dough into hand, especially the trimmings that remain from rolling in shape. Therefore, I ordered the Titania Imperia Noodle Cutter. It is mechanical. But you can buy a motor for it. Is it necessary? Or should the dough be rolled out manually so that it does not break, but the motor will break quickly? Is there a need for it? Does it make it easier to roll out the dough? Give advice.
I never roll out all the dough at once. Whatever quality it is, the pieces can stick together and you will have to put them into a piece again and roll them out again.
I take a small piece, roll it out, stuff it - the rest of the dough lies under the bowl and ripens.
The dough will always be soft, absorbs liquid, ripens and softens.
Therefore, if the dough is too soft, then you can add flour when kneading (against what is indicated in the recipe) and / or add flour when rolling the dough (see my rolling dough).
Do you need a motor? If he frees both hands for rolling, then maybe! I have not used the motor, I find it difficult to answer correctly. And it is possible that the speed can be adjusted, the high speed will interfere.
My opinion of Success
Thank you. The sellers just say about the motor that they will "free both hands." But what this means, I still have little idea. I think there is only one speed, but I will clarify, thanks.
The dumplings turned out to be very tasty. That's what I did. I didn't roll everything out at once, cut off the pieces, and the rest lay under the bowl. Before that, it matured for 20 minutes, as you recommend. My dough was not soft, I would say it was too tight, it was difficult to roll out, but maybe this is normal, I did it for the first time in my life. Maybe I poured flour in the process of kneading the bun? Initially, she took 500 (sifted) and then added it in the process of kneading a bun. We also bought scales Hostess and now we weigh flour more accurately.
Admin, tell me where do you buy flour? Are you buying Durum? And a question for everyone. Tell me where in Moscow you can buy Durum, Belotserkovskaya, Bogumil? They were looking for in the METRO, but not there.
How I hate this phrase - exactly by the scales
For me, the scales are just a guideline for how much flour to take! After all, flour can be very dry and very wet, and different amounts of water will be required for this.
I always focus only on the dough itself!
Train and everything will work out.
And durum flour is not always needed, the dough is well made from simple flour!
You can buy durum flour in the store, and you can buy it in Platypus, it happens there more often.
For me, too, the scales are now a reference point, thanks for your prompting. But you have to start from some initial figure. You write 500, and then add in the process of kneading if the dough sticks to the walls. So I did. About water, I seem to have read that initially, how much was poured, no more pouring. I'm still learning about the dough itself, for me the concept of "like a woman's breast" is very abstract, to be honest. Tell me, do you turn off your bread maker to feel the bun, or do you manage to do it during the mixing process?
