【Wonton Wrappers | Ramen Noodles】Made from scratch (Eng. Sub.)

Easy to roll and beautiful French Rolling Pin:
amzn.to/2XqrNeW
Made in Italy Marcato Pasta Machine: amzn.to/2UI3SLq
#CommisionEarned
For Serving:
* Ramen Noodles for 3-4 Ppl
or
* 40-50 Pieces Thick Wonton Wrappers
or
* 80-100 Pieces Thin Wonton Wrappers
--------------------------------------------------------------------------------------
All Purpose Flour 300g (2 1/2 Cups)
3 Egg Whites
Salt 1/2 Tsp
Extra Virgin Olive Oil 1 Tbsp
Water about 3 Tbsp (Depends the location and weather)
Cornstarch to prevent sticking
Music by Epidemic Sound (www.epidemicsou...)
On a Boat to China by Sight of Wonders
As an Amazon Associate I earn from qualifying purchases

[@vibnwis]

I used to make pasta. However, pasta recipe uses whole eggs. I am not sure how egg yokes will affect the noddle texture. I was wondering if you could share your thoughts. Thanks in advance.

[@HungryCook]

Hi Siowlim, Good question...I had the same Q until I started to make egg white noodles. I use the whole egg for pasta and I particularly like duck eggs which has richer fat than chicken eggs. Based on my own experience, I think the egg yolk will not only change the taste and color but also make the pasta a bit rough in texture and make them easier to absorb the sauces. It’s awesomely good to use whole egg or even extra egg yolks for pasta/noodles too...there are special noodles like that in China. The egg white noodle is an old recipe in Shanghai area of China, and the purpose for it is to get the silken texture. Of course, the color is extra white too and the Chinese name call it “silken noodle”. Again, I really like your Q, it’s exactly what I believe of the art of home cook. Knowing what texture/taste we like, and then create our favorite recipe! 😋👍 Happy cooking, my friend!

[@morganchan2465]

Yolk will soften the dough ~ She is not making pasta ~ Chinese noodle is appreciating the chewy texture of the noodle and also the very smooth surface after boiled. egg white will gives the dough chewiness, yolk will give flavors. SO the southern chinese , the Cantonese cuisine. The best reference is Hong Kong, they do its best. They will use whole egg to the dough with little amount of edible alkaline liquid in it, the dough will be chewy with egg flavor.

[@HungryCook]

@@morganchan2465 Exactly! 👍

[@ksam8987]

Morgan Alan do you know why baozi from hongkong and malaysia super white and soft with no bubble in the dough like super smooth and cake like. Is it the alkaline effect

[@alanhu4145]

Fat from egg yolk should also inhibit gluten formation, making the noodles a bit less springy

[@JohnSmith-vi5iv]

把面皮变成面圈真是个非常聪明的办法！谢谢分享。

[@衛銀髮老爹]

讚👍謝謝🙏！

[@natashatayab]

IM SO IMPRESSED WITH THE LOOPED DOWUGH METHOD WITH THE PASTA MACHINE!!! So excited to try this now. Thank you!!

[@HungryCook]

Yes, pls try! Also, I will be posting a new video on how to make the perfect thin soup dumplings wrapper using this pasta machine. It’s the best! :)

[@jianyefeng7005]

这个转圈的压面方法太好了，而且也很有趣

[@michelleweng7521]

你的视频太欢乐可爱了。做家务应该象你一样开心有趣。赞赞赞👍

[@HungryCook]

Michelle Weng 呵呵谢谢，乐在其中啊

[@georgehaigh2276]

我以前做的都错了，看了这个视频才知道， 难怪面皮做不好。谢谢， 厉害！

[@HungryCook]

很高兴对你有帮助，希望你成功！😊

[@nelsonbrooks]

Pure genius! seaming both ends of the noodle dough for a complete loop. I've been surfing online for 21 years and never, have I seen this. 谢谢

[@HungryCook]

Thank you, how nice of you! And wow...you are indeed a KZbin Veteran! 💪

[@HungryCook]

Btw, not sure whether you prefer to read in Enligsh. If you do, pls click the little "i" sign for the link. Or, you can go to my home page, and there's a Playlist called "Jennifer's Culinary Creation", I have a bunch of English videos in it.

[@lynnli71]

真想捏一下你的小胖手，太可爱了（放心，没有邪念啊 ：) 我也有一个这样的手动压面机，但从没想到用你的办法压面皮。真聪明，赞！！！👍

[@HungryCook]

哈哈，谢谢！看到你的留言，我老公特意摸了摸我的胖手。😄

[@Kingwitz6465]

非常好的视频！尤其学到了几个小技巧：转圈压面皮，小瓶撒淀粉👍👍👍，外加提示用音乐伴随😂😂

[@HungryCook]

哈哈，太好了，谢谢！做饭家务都是辛苦的，乐在其中是必须的，很开心给你带来快乐! :)

[@lararen]

和我学到的点是一样，非常感谢分享!

[@HungryCook]

@@lararen 手工“握手”！ :)

[@tanvirhasan350]

9

[@iiddhk6224]

這個面圈太牛了，謝謝分享

[@bouclechocolat]

Pressing the dough through the machine in one big loop 🤯 Awesome!

[@bouclechocolat]

I tried it yesterday and she was right. Saves time and really fun. I worried it might get stuck or be hard to change thickness, but it's perfect if your dough is right. Thank you!

[@HungryCook]

Oh yeah!

[@HungryCook]

That's awesome, have fun! 👍😍

[@lararen]

多年前我也买过这个手动的，说实话，好像只用了一次就闲置了，要是早见到这个视频应该会更好利用。我现在用的是电动的。感谢您的分享！

[@HungryCook]

呵呵，没事，我看我邻居电动的机器也好棒啊，不论如何自己能做，健康美味就好幸福哦！

[@hu311]

好想買你那壓麵機您好棒 把面食研究的勝北方人

[@HungryCook]

呵呵，受到鲁国巧娘的赞美非常开心，谢谢！看到你做的大馒头和寿桃好漂亮啊，请多多指教！🌹

[@hu311]

@@HungryCook 謝謝您 从小會玩泥巴開始奶奶就教育女孩要學巧 就跟奶奶玩麵糰

[@hu311]

@@HungryCook 看到您 南方人能將麵粉做的這樣好 我好感動 感謝分享

[@HungryCook]

@@hu311 呵呵谢谢，南方人没有会做面食的妈妈和奶奶，没有您的童子功啊！在国外买不到什么好吃的面食点心，只能自己学， 呵呵。

[@hu311]

Hungry Cook 心怡厨房 你太棒了

[@马蒂拉燕妮]

今天我按照你的这个方法做了面条，真的挺好的，谢谢分享，点赞。我也有和你一样的压面条机。

[@HungryCook]

好开心！🥳 话说，下个视频将薄而不破的包子皮，也会用到压面机。

[@yanfenfang4810]

这种擀面机流行很久，但我看很多人都是喜欢买发誓，结果可能只用了一次。。我每次都用擀面杖揉面，但效果真不好，感谢这个分享。

[@hu311]

真佩服

[@mariateresaricci2737]

La pasta fatta a mano è un'opera d'arte!Noi la facciamo con altri ingredienti, ma è sempre fantastica da gustare anche in altre versioni,come la vostra.

[@iamfengyang]

你太厉害了！！！ 这个面圈的想法超实用，马上下了marcato的订单了。 我还脑补了下美女卷面跳舞的画面，肯定很有趣的。

[@HungryCook]

谢谢，也希望你能常常做面哦，不然我都不好意思了！

[@Dave-km4ws]

謝謝老師，非常有思想的手法，我有一臺KitchenAid的mixer，也買了壓面與製造麵條的附件，與你的Macato機器差不多，因爲是電動的，操作起來比手動的機器快很多，很方便，曾經製作過幾種麵條，包括烏冬麵，效果不錯，但是從來沒有弄過用蛋白的銀絲面與餛飩皮，這一下又有新方向可以努力了。----------一個75嵗還不認老而且一直還在學習的老頭子。

[@HungryCook]

呵呵，你太棒了，青春在心里，好学是关键，我们要向您学习！👍🌞😊 您经验多，不防比较一下一半水，一半蛋白，我也很喜欢。粗面的话，全蛋也很赞的~

[@seanchu5296]

哇！您這個繞成麵圈的點子真是太棒了！！ 解決了我以前不知道要往哪放麵的問題。真如您所說，這樣把桿麵一下子變成好玩的事了。還真要克制一下玩心。 謝謝。

[@HungryCook]

哈哈是的

[@HungryCook]

法式擀面杖：amzn.to/2XqrNeW Macato意大利制面机：amzn.to/2UI3SLq #CommisionEarned 擀面条和馄饨皮时用蛋清，使蛋白质增加，面条/馄饨皮可以擀得更薄又有韧性。 面要和得略硬一些，然后密封饧一段时间，等面中麦胶蛋白和麦谷蛋白吸水膨润，充分形成面筋，使得面条/馄饨皮口感筋道。 煮面条/馄饨皮时蛋白质快速凝固收缩，使面条/馄饨皮不易粘连或破皮。表面光滑，口感润滑有劲，也更营养。 3-4人份面条 或40-50张大馄饨皮 或80-100张小馄饨皮： -------------------------------------------------------------------------------------- 中筋面粉（或富强粉或“00”粉）300克 蛋清3只（约120克） 盐1/2 茶匙 油1汤匙 冷水3汤匙 (并按情况加减） 玉米或土豆淀粉适量（防止粘连）

[@AMO17]

Definitely learned some new things today. Since I don't have room for any extra kitchen tools, I have to do stuff by hand and had no knowledge of proper kneading. Caveman brain said "Unga bunga, roll bread clay." I'll be applying what I've learned today (and saving up for a pasta maker)!

[@曹廣勝-i2t]

一直覺得製麵機不好用，看到此片將麵片成圈壓麵，太好了！製麵機公司沒這樣介紹。

[@HungryCook]

🙏🌞👍

[@陳淑玲-p4g]

製麵機被丟在牆角一年多，還考慮送人呢！看了您的視頻才知道如何使用，真是好玩。饅頭、包子皮壓一壓麵皮再蒸跟外面賣的皮一樣光滑。

[@sybolchris2529]

这个机子有个缺点，就是宽度好尴尬，不切分大馄饨有太大，分2半小馄饨又

[@sweethoneyyyyyy]

是太小了，但是这牌子是最好用的，其它牌子我都试过，没这个好用。她这个看起来是150, 我买180还嫌太小。喜欢中国那些大型的，一次过做好，不用像这种小型的要分好几次做

[@jackgee6210]

哇哈哈哈还跳上舞了！博主很有才呀，一板一眼很细致入微，还有些小幽默。感谢油管的算法！粉了

[@Nookatkulinariya]

Like 👍👏

[@HungryCook]

Thank you! Cheers!

[@nickyx7322]

我一直苦于买不到大馄饨皮没法包馄饨而耿耿于怀，直到看到你视频中的面条机立马被种草😍虽然疫情期间各种物品紧缺但是还是被我买到了👏👏按照你的方子第一次就做出了成功的馄饨皮，包出了人生中最大的菜肉馄饨🤣🤣真的是太感谢你了👍

[@HungryCook]

太赞了，棒！

[@jiabaoquan2825]

小胖手真可爱，压面机用的也聪明，👍

[@Ana-vj8by]

我是非常喜欢面食但很不喜欢碰面粉的人，但看了你的教程后都想自己动手做起来😋😋😋

[@amperia3]

Great presentation, straight to the point and exceptionally clear. 👍👏👏👏

[@MintonYuan]

人才啊…

[@吴诗莹-g5s]

看了这个面条机的用法，准备去翻出我的机器也来做

[@naturehuang2822]

姑娘你太贤惠了！我很早就买了手工压面机 但试过一次就觉得太累太麻烦 面粉很容易粘 而且一个人手忙脚乱 你这个方子我打算再试试 的确 对我们上海人来说没有好的新鲜馄饨皮真的不方便 银丝面太赞了 想念云南路的银丝面馆 … 你肉肉的小手好可爱 😘顺便说一下有次看到别人用厨房纸装一把面粉 一头扎住 扑粉 这样撒分蛮方便 你试试看

[@HungryCook]

哦 Yes，银丝面馆，想起来就馋吐水哒哒嘀！你只用过一次压面机不要放弃，可能是面团不够干，切面时淀粉撒的也不够。再试一下吧？我住的地方水汽大，如果你住的地方比较干，揉面的时候可以按照我的配方，再最后用小勺按照情况加水。但只要没有散粉和很多小白面粉粒子，即使比较硬也没关系，面揉的硬一点。谢谢你的建议，我一定试一下用厨房纸当粉扑，哈哈！☺

[@shi_rf_lyg_oh6881]

谢谢亲分享，真是国宝级人物，令人脑洞大开，估计这个转圈没几个人会的。

[@xiaoliyang-pk8tv]

加点碱水会不会更好吃啊？盐、油、冷水，能用克写出来吗？谢谢

[@HungryCook]

xiaoli12345 yang12345 可以的，我是上海人，上海本地的面条和馄饨皮里会加碱，还常常用高筋面粉，但这样就要多揉一会儿。成分的比例写在视频注解里，不太明显，在视频标题右侧有个小三角，点一下就能打开。:)

[@xiaoliyang-pk8tv]

@@HungryCook 你上面写的是汤匙，最好是克，我只有称

[@HungryCook]

@@xiaoliyang-pk8tv 嗯，1/2茶匙大约4克；油一汤匙大约就好，不会影响口感；水的话一汤匙大约15克，但因为面粉本身含水量因为制作和气候会有些差异，所以你可以大约放3汤匙，然后适当调整。希望你成功！😍

[@Lynsay2482]

心怡厨房 Hungry Cook 请问以300克的中筋面粉要加多少湯匙的碱？

[@HungryCook]

@@Lynsay2482 你好，我没有加碱，用蛋白来代替冷水，就是为了加一些脆滑的口感。我一直想试一下上海加碱的面条和馄饨皮，但一直没有试，不好意思没有帮到你。但是，如果你有好的配方，请留言哦，谢谢！

[@嗣孟]

感覺超級好吃的樣子,明天試作一下。

[@julieacupuncture]

you are so smart. I learn so many tricks today. Thank you.

[@kaylake7922]

讲得好详细，我试了一下，面条太好吃了。 感谢无保留的分享🤗

[@HungryCook]

太好了，开心! 如果有时间还可以扩展到整个鸡蛋，鸭蛋，菜汁的，都很棒！

[@kaylake7922]

@@HungryCook 看了你的教学后立马买了压面机，碱水面还在实验中，感觉没有蛋白的好吃。要是你又碱水面的心得，请多多分享哟，期待

[@nmhrkjoy1]

very good instruction :-D

[@elogan6563]

00 flour vs APF has nothing to do with nutrition; it has a lot to do with the texture of the noodle.

[@selmalaimouche5210]

I’m sooo in love with this recipe and I’ll definitely try it! Thanks a lot for sharing it with us 💙 also I wanted to ask if it’s possible to dry the noodles to use it for a later time and how can we do it? Thanks in advance 💙

[@HungryCook]

Yes you can dry them but it's quite an operation ... make sure to seperate the noodle. Also, make sure the dough is relatively dry.

[@yihsientu]

太感謝你了！！！！！！ 解鎖我的大大小小歪歪破破的餛飩皮

[@rizkinurfitriiskandar7378]

thank you for the recipe, i love your video 😍

[@周瑾-b2x]

明天准备给孩子们做手工冷面，非常高兴找到了您的视频，学到了很多，正好我还在为冰箱里的蛋白发愁呢，!先谢谢您啦！

[@terryli340]

Excellent video, and informative. Here voice is very pleasant.

[@HungryCook]

😄

[@rachelzheng3024]

赞赞赞，重要的说三遍。解释清楚，贴士实用。等我尝试一下，谢谢！

[@HungryCook]

谢谢，祝你成功！:)

[@wenchang5380]

謝謝你 解釋很清楚還很多技巧 要來試試看！！

[@Dave-km4ws]

好聰明的方法，謝謝，我今天下午就試試看。

[@HungryCook]

嗯，祝你成功！

[@昂昂-c1g]

我是初学者。4O几元和6O几元分别在那里，因未做过，请指教

[@HungryCook]

你指的是？

[@xiaoyangyao6349]

视频给了我们生活的启示，只要动脑生活中有太多的窍门与技巧，创新无处不在。

[@HungryCook]

说的好！学无止境，正是如此，也是乐趣无穷！😄

[@jakipullman]

Add English subtitles please.. very clever

[@HungryCook]

Hello, thank you and I am so glad that you enjoyed my Chinese video even that you don't speak the language. 😝 Actually, I have been making English version of my videos in the past year...sadly it's been buried. Here's the link of my English video playlist, kzbin.info/www/bejne/gnSrYoOeitmneZI And you can not only find the wonton wrap and noodle video, but more. Hope you like it.

[@konacoffe8493]

Wonderful video,By the way do you have the recipe of making xiao long bao? Thanks

[@HungryCook]

Thank you and it will be ... if you can wait.

[@konacoffe8493]

​@@HungryCook Hopefully not too long !Thanks and have a wonderful day

[@胡啊洁]

好厉害

[@fjg1474]

Great tip about looping the dough! It made me so happy when I saw that. 谢谢你!

[@HungryCook]

Glad you liked it! 😍

[@alicek412]

My same thought - I am going to do that now too! What a great idea.

[@yolandayuko1501]

这个制面机太好啦，你的视频看起来很轻松，不知道没经验的人能否掌握

[@HungryCook]

肯定行！因为我自己就是南方人学做的面食，只要有信心，就一直在进步！💪😍

[@美车厘子]

得知你是南方人哈哈，能出下自制年糕的视频吗？

[@HungryCook]

是啊，小时候的确跟着妈妈外婆做过不少年糕的，现在在国外最缺的就是那个石磨！你这样说，我要想想想想。😇💃

[@achmadromzi803]

I wish there is english sub. A bit struggle to understand. Her recipe look easy, and original..

[@HungryCook]

You can find an English version of this video in the playlist called “English videos”. I made both of English and Chinese versions when i started the channel.

[@2020也美好]

好可爱!😍😂有的吃，有的玩!赞!👍👍👍

[@许珍妮-f1m]

这个手工摇面机在哪里买的？请告诉!谢谢

[@HungryCook]

我是在亚马逊网站上买的，Macato意大利制面机：amzn.to/2UI3SLq

[@TheCarolynrose]

Excellent how to do video. Thank you. 💕💕💕

[@lydacious7338]

Hello, thanks for your video. Since I can't understand Chinese, can you please tell me which flour you used in this video All prupose or double 00? thank you! :)

[@HungryCook]

Sorry for my late reply. I used Ap flour in the video but 00 works even better in terms of smoothness. Also, I have a playlist called ‘cooking videos in English’, and there’s an English version for this one.

[@annomoss]

Hi thanks for the great instruction. Is it possible to use wheat flour for this or will it turn out wrong? Thanks! :)

[@HungryCook]

Hi, Great idea! I have just bought some wheat flour from a local farmer...and I want to try it too. Pls try it yourself too, I don't see any reason why it won't work...very likely, it will turn out to have more flavor. 😊 But it's likely the wheat flour will obsorb more water...so when you forming the dough, do it slowly and watch it carefully....you might want to add a bit more water gradually. Make sure you will take a measure....so it will be easier for next time. Have fun!

[@annomoss]

@@HungryCook Thanks, I'll try it! :)

[@sunnytian4551]

谢谢分享! 把面连成圈的摇动面条机太省事了!🌹 以前就是来回的折叠再放进去，麻烦的自己都不想用面条机了。

[@HungryCook]

呵呵太好了！

[@lilylee5377]

Sunny Tian 我也是用过两次嫌太麻烦就不想用了。明天就想试试转圈圈的方法

[@carroleshen8077]

灵格👍，一个上海人做面食做得那么熟练是什么精神？是真正的吃货精神😁

[@HungryCook]

呵呵，曾经的上海瘦姑娘，就被这精神吃成胖媳妇了😄

[@RS-bg3jl]

@@HungryCook哈哈，小胖手又可爱又灵巧。

[@weizhang575]

你好，老师，想问你的制面机是marcato 什么型号的，多少价位？因为有好多型号，我分不清，还有和面机选哪个型号的？，谢谢，你的节目很精彩

[@HungryCook]

你好，感谢！😊 很多朋友都问，我把机器的型号写在了视频的下方，打开小三角就能展开，你看看？

[@ebbymessarai6193]

Hai.. Selmat pagi.. Pasti bagus kan..

[@rotx7271]

ohje, u are so smart! i have a pasta machine for several years but never such an idea about looping the dough! thx a lot, i will try it

[@HungryCook]

Hope you enjoy！ 🙃

[@wingshanfung4493]

教學顯示一個人的性情。非常細心有耐性。謝謝。

[@Ольга-о9г4у]

Приятно смотреть на вашу работу.

[@tritran-lq9ki]

非常感謝你，l

[@LinhTran-mn8dr]

Mình rất thích xem vedeo của bạn dù không hiểu mong bạn cho phụ đề tiếng việt

[@gn4054]

試做了陽春麵，很滑，謝謝食譜！

[@yuyanzimmerman6370]

Guess I'm not the only one who couldn't helping laughing when she danced with the dough loop. 牛！

[@HungryCook]

Yeap, I can't stop laughing myself too! 🤓

[@corrinayang5761]

手藝很好！

[@yu10zdes]

我欣赏你的作品！

[@jianyali1403]

谢谢你的视频很棒。我想知道那个面条机的切面机头是原配的吗？还是？因为我去亚马逊上面看好多机头。谢谢你。

[@HungryCook]

是的，原配，原配经得起折腾 😄

[@minouchka5655]

Thank you so much for the recipe can you please give the ingredients and the measurements in English please

[@HungryCook]

Hello, Yes, I have made an English version of this video. You can find it on my homepage in the English video playlist. Happy cooking and happy new year!

[@WenxinLu]

擀面机的用法太妙了，我一会儿就到地下室把我废弃的擀面机找出来。看博主擀面的动作，犹如跳舞一样，连同轻松的背景音乐，赏心悦目。谢谢。

[@HungryCook]

呵呵太好了，物尽其用！👍🌞😍

[@monicani7392]

Wow.. 面圈真的太牛了。世界上太多聪明人

[@annieshih9005]

非常詳細而實用，謝謝

[@artbeautypk4776]

Very nice

[@morokiya55]

Thank you. Loved the looped rolling 😁 Must try!

[@HungryCook]

Have fun!

[@dimesb8598]

May I know what is the Marcato attachment for making thin noodles? The spaghetti attachment? Thanks!

[@HungryCook]

Yes, it is the standard pasta attachment coming with the machine.

[@tramle5772]

Bạn dịch sang tiếng việt cho mình xin công thức với cám ơn bạn nhiều

[@Rainingcoldheart]

最近几天的面条越来越贵, 突然就看到某个人说自己买面粉做面条... 然后自己就手动找起来了.~ 感觉好好玩, 先试一下~

[@HungryCook]

呵呵祝你成功！自己做面条还有一个好处，就是新鲜，放心无添加，还有慢慢的爱心！😇

[@vittorialin1261]

我觉得做混沌皮我手工擀不了你这么薄。anyway，明天就去试试。

[@HungryCook]

我觉得小馄饨皮（薄的）用蛋白和面好吃，滑溜溜，如果你打算擀的厚一点做大馄饨，你可以考虑用小高姐新的视频，带碱水的那种。你考虑周全再做，也祝你马到成功！👍😋

[@deanzhou8771]

看到你的这个视频，可以说是最好的视频，讲得清清楚楚，做的按步就班。就是我年纪大了，88岁，眼花耳背，力不从心，来不及记下来。一看有【解说词】，喜出望外。可是打开一看，全是英文的。不知道是否可以改成中文的。十分感谢。如果改好了，麻烦[e-mail]告知。我叫周惠定，住在美国弗吉尼亚州。再次谢谢！

[@閭x]

牛，来卵，最老卵戈就是半发酵的上海生煎，

[@karapoudel4013]

Wow look fresh

[@peggy4906]

看你做馄饨皮都觉得很有趣很开心，真的笑起来了。一口气看了好几个你的视频，很喜欢。继续期待!

[@HungryCook]

呵呵谢谢听到你喜欢，我也更开心！😝

[@Samulai100]

Please .you can tell me .you can write for ingredients English language.. I don’t know understand Chinese sub..thank you so much 😊 😊😊

[@HungryCook]

Hello, of course, not only I will write you the ingredients but I have actually made a complete English version of it. Please check it out! kzbin.info/www/bejne/oqK9eWimh9CYf5Y

[@Samulai100]

【心怡厨房】Hungry Cook thank you so much...

[@yuqizhou6340]

因为您的推荐买了这台制面机，请问一下，这台机器做馄饨皮应该压到6档还是7档呢？感觉6档有点厚，7档又有点容易破。 还有我试了好几次都不能压成和您一样的笔直的正长方形，可能还是缺乏练习，呵呵

[@HungryCook]

呵呵谢谢你的信任，希望你越做越好！最近一直在做其他面食，想不起来到底放到那个挡，其实我主要是看手感来决定的。但总的来说，我喜欢薄薄的小馄饨皮，如果你觉得容易破，其实还有一个原因是揉面不够透彻，面团的延展性可能不够。下次不防多揉一会儿，或者是多压几次，我喜欢多压几次。而且压多几次后，能够明显感受到面团韧性增加，也更容易整形，更方正。如果还不行的话，可以做完第6挡，然后整一叠皮子一起擀一下，就能更薄了。希望你成功！😇

[@yuqizhou6340]

Hungry Cook 心怡厨房 谢谢这些小建议！很受用 😊

[@kyubi_bs2521]

Hello 😀 Can anyone give me the list of the ingredients and amount in english please. I think there is All purpose flour Egg whites Oil ? Water Salt

[@HungryCook]

Hello, of course you can get it, here it is. kzbin.info/www/bejne/oqK9eWimh9CYf5Y I actually have an English version of this video and the ingrediets are listed below the video. 😋

[@melonawild6102]

300g Ap Flour 3 egg white (120g) Salt 1 tsp Oil 1tbsp Water 3 tbsp

[@willkmary4500]

你好，在和面机里，也是放盐，油，鸡蛋清，水，需要多长时间，拿出来需要醒面多长时间？压面时用玉米淀粉、用几档，馄炖皮几档？保存到几天再用，需要再撒面粉还是淀粉，包的时候再沾水吗？

[@hwj7188]

从您的视频里学到了好多实用技巧和知识。谢谢。想请教您假如想吃面条同时不想手工和面，用kitchen air厨师机该怎样和面呢？需要几分钟，达到怎样的效果就可以拿出来醒面了？谢谢🙏

[@HungryCook]

你好，可以用机器和面的，就是要避免面团太大，使得机器发热。我很久没用机器和这种比较硬的面团了，大概是低速和匀成型，中速10分钟，中高速5-10分钟。更有效的是，当你看到内壁光滑就好了。

[@hwj7188]

Hungry Cook 心怡厨房 谢谢您。

[@李哈哈-t6p]

太牛了！做得很好！

[@alisonnorcross951]

I notice that you have good strong wrists like my grand ma had as they always cooked and were kneading with their hands.

[@HungryCook]

lol yes, you got it right! 😝 I used to grow lots of tomato in my garden...like thousands of them.

[@shuchenlin4022]

你真是把製麵機介紹的淋漓盡致！！後悔我把製麵機送人了！！

[@HungryCook]

呵呵，那就一起把我这个视频也送给朋友吧，Ta会更感谢你的心意!🌞

[@vickyzheng5181]

我又要回来了，今天做成功了！

[@chhuonyanak8648]

Your video is helpful. Thank you so much.

[@HungryCook]

Awesome! :)