Do you still use dry noodles when the dough is good? What makes a good noodle?

According to my knowledge, you don't need to add dry noodles to the noodles. The following explains the process of making noodles from two aspects: the list of ingredients and the steps of making it.

Ingredients needed include all-purpose flour, dry yeast, warm water, baking soda, and white vinegar.

The steps are as follows:

1.Mix all-purpose flour, dry yeast, and warm water in a ratio of 100:1:5, knead into a dough, cover with a damp cloth or lid, and place in a warm place to ferment.

2.When the dough rises to twice its size, pour in baking soda and white vinegar and knead it into a smooth dough. At this point, you can prepare a pot of water, boil it until it is hand warm, put the dough in the pot, cover the pot and let it ferment for a second time, about 30 minutes.

3.When the dough is doubled in size for the second time, dip your fingers in flour and insert it into the dough, and the dough will ferment without retracting.

4.Remove the dough, knead well, cover and let rise again for 15 minutes.

5.Divide the dough into small pieces to make your favorite pasta.

In the above production steps, there is no step that requires dry noodles, so there is no need to add dry noodles to the prepared noodles.

After the dough is good, it will rise for 1-2 hours, and when kneading, dry noodles should be used to prevent the noodles from sticking, and if you feel that the noodles are soft, you can knead a little more dry noodles into it.

You don't need to add it, and you don't send it again.

What we commonly use is active dry yeast, the use of very aspect, it is best to use warm water (about 30 40 degrees, which is just the ideal temperature for yeast fermentation) to dissolve the yeast, and then stir evenly with flour, and into a soft and hard dough, fermentation can be, less yeast, fermentation time is longer, on the contrary, make steamed buns with tender noodles that is, fermented light noodles on it, specific amount, packaging is available, the requirements are not strict, when you see the hair of the noodles bulging, press and bounce up with your fingers, Or open the inside and there are a lot of holes, or there is a strong fermented fragrance is good. Generally, yeast fermentation will not be sour, so use it with confidence.

As long as you can knead it, it won't affect.

Specific steps:

1. Dissolve the yeast with warm water (it can't be dissolved, just stir well). The amount of water is determined according to the number of facets. The temperature should be about 30 degrees, and hot water should never be used, as hot water will kill the yeast.

2. Add flour and stir well with water, because it is now ready for fermentation, so add the dough until the mixture is in a pulping state. This facilitates the growth and metabolism of yeast. At this time, the amount of noodles added is about 60 of the final amount.

3. Wait for fermentation, cultivate yeast, according to room temperature, yeast amount, time varies greatly, fast 1 hour, slow may be more than 10 hours. See that there are large and small bubbles in the batter, and the bubbles are evenly distributed, and you are good to go. This indicates that the yeast is already growing vigorously and is ready for further fermentation.

4. Add the dough to the final required amount, and mix the flour until it is not too sticky. If the noodles are soft, the final pasta is swollen large, but the mouth is too soft, not gluten, the noodles are harder, and the fermentation time is slightly longer, and the final pasta is not as large as the soft noodles, but the gluten is to. You can master it yourself.

5. Knead the dough. Place the whole dough on a table or table top and rub vigorously with both hands. The longer the ravaging time and the greater the force, the more developed the network of gluten intertwined in the noodles, and the whiter and more gluten the pasta will be.

6. Put the kneaded noodles into the basin and ferment. Something needs to be covered, otherwise the surface will dry and harden. This is the final fermentation process, and this process must be sufficient, and whether the final pasta can expand or not is in this move.

Wait until the dough grows larger, cut it a little with a knife, and you can see a uniform air chamber (that is, a small bubble space), and you're good to go. This is where the noodles can be processed to the desired shape and then cooked in a pot or oven. At the end of the process, if there is a large backlog on the opposite side, some or all of the carbon dioxide in the dough will be squeezed out, so it may take a little time to continue fermentation.

The volume of the surface has increased significantly, and when you open it to see that it is like this honeycomb, there is a little bit of a feeling, that is, it is good.

When making dough, if the temperature is lower than 10 degrees Celsius, it should be placed in a warmer place, 20-30 degrees Celsius is the best.

Ingredients: flour, yeast powder, sugar, warm water, white vinegar.

Preparation steps: 1. Prepare 500g of flour.

2. Take another bowl and add 5g of yeast and 5g of sugar.

3. Add a few drops of white vinegar and pour in 30 to 40 warm water and stir to melt the yeast and sugar.

4. Pour the melted yeast water into the flour.

5. Knead the dough.

6. Knead the dough smooth.

7. Cover the lid and let rise for one hour.

8. The noodles can be made into steamed buns, flower rolls, pancakes, etc.

2. The water temperature of the dough should not be too high, and you can feel the warmth with your hands. Ferment quickly in warm water3Add a few drops of white vinegar to make the leavened dough fluffier. The taste is better.

The dough will swell, generally about twice as large as the original, and it will be very soft when pressed by hand, and it will be fine for a few hours at a certain temperature

Ingredients: flour, yeast powder, sugar, warm water, white vinegar.

Preparation steps: 1. Prepare 500g of flour.

2. Take another bowl and add 5g of yeast and 5g of sugar.

3. Add a few drops of white vinegar and pour in 30 to 40 warm water and stir to melt the yeast and sugar.

4. Pour the melted yeast water into the flour.

5. Knead the dough.

6. Knead the dough smooth.

7. Cover the lid and let rise for one hour.

8. The noodles can be made into steamed buns, flower rolls, pancakes, etc.

2. The water temperature of the dough should not be too high, and you can feel the warmth with your hands. Ferment quickly in warm water3Add a few drops of white vinegar to make the leavened dough fluffier. The taste is better.

It's more than doubled and there's a lot of honeycomb in it.

When the dough is dry, add water. The reason why the dough is dry and hard is because too little water is added, and the dough is dry and hard when there is less water, and the dough is soft and sticky. The specific method of making noodles is as follows:

Main ingredients: flour, dry yeast, warm water, baking powder.

1. Flour. 2. Pour the white sugar yeast baking powder into the flour.

3. Pour in warm water.

4. If there is less water, you can dip your hands in a small amount of water, and don't pour water all at once.

5. Knead it straight and smooth to form, put on the lid or plastic wrap, and put it in a warm place for fermentation.

6. When you see that the dough is honeycomb-shaped, it is fermented.

6. Then knead until the surface is smooth and you're done.

7. Finished product drawing.

Just add some water. I'll wait a little longer.