How to mix noodles well? What is the best way to make noodles?

There are two ways to make dough.

1.Flour is made with flour (usually called large alkali steamed bread).

Soak the flour fertilizer in water first, then pour the noodles into it and mix well.

Wake up for 8 hours and wait for the face to initiate 1 times the original.

And then there is no sour taste on the alkali face, a little bit of alkaline.

Wake up for another half an hour.

Put some vinegar in the pot when steaming to avoid the steamed steamed buns from having flowers.

Be sure to put the steamed buns in with cold water before turning on the electricity.

2.Dough is made with filial piety (usually a quick dough method).

A Ingredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 tael of soybean oil, warm water (250 grams - 300 grams) according to the draft of flour, 20 grams of sugar.

Method:1Pour the flour onto a cutting board, add the dry yeast, baking powder, sugar and mix well. Dig the pit.

2.Add warm water to the pit and add soybean oil. Mix and knead into a dough to wake up slightly. About 1 hour or so.

3.After the noodles are awakened, make the buns you want to make, slow heads, and flower rolls.

4.Put the finished green blank in the drawer. Put cold water in a pot. Steam in a plug-in for 13 minutes is OK. (If the steamed bun is about 30 minutes - 40 minutes, if the steamed flower roll is steamed for 17 minutes).

We should be according to the specific situation when mixing noodles, if it is to make steamed buns, the noodles are slightly softer, if it is to roll noodles, the noodles should be harder, and after the reconciliation, do not roll the noodles immediately, stop for 5 minutes, and then mix the noodles for a while, the noodles will be very light. If it is a dumpling noodle, it should be slightly softer, so that it is not easy to cook when cooking in the pot, you can put a little salt when mixing the noodles, the effect is better.

Cold water and noodles: The water temperature cannot cause changes such as protein denaturation and starch swelling and gelatinization, and the protein combines with a large amount of water to form a dense gluten network and tightly wrap other substances. The formation of cold water dough is caused by the absorption of water by proteins, so the dough has good gluten, strong toughness, strong extensibility, and white color.

It can make noodles, wontons, dumplings, spring rolls, etc.

The dough made by hot water is also called hot noodles, and it is a dough made with boiling water. (With water above 70 degrees can be) the nature of hot noodles is just the opposite of cold water dough, due to the high temperature of water, the water temperature makes the protein heat and denature, the gluten is destroyed, resulting in the reduction of hydrophilicity, gluten decrease, starch is heated and a large amount of water dissolves, expands to form a paste, and the viscosity is enhanced. It can make pot stickers, spring cakes, fried boxes, fried cakes, siu mai, etc.

Dough mixing is definitely a technical work, and the amount of dough and water is important, as is the kneading force and the container used to mix the dough.

Here are four tips to summarize.

Dumpling noodles: 500 grams of flour plus 50-60% warm water, put 2% refined salt, knead thoroughly, let the dough rise for 30 minutes to start the operation. Putting salt in the noodles will not only increase gluten, but the dumplings out of the pot will not stick to the skin.

Rolling noodles: 500 grams of flour plus 35-40% warm water, put 2% refined salt and a small amount of edible alkali, let the noodles rise for 30 minutes and then operate. This will not only increase the strength of the gluten, but also have a smooth taste and is not easy to break.

Steamed steamed bread noodles: 500 grams of flour with about 50% warm water, 1% yeast, a small amount of sugar can be added, fully kneaded and placed in a warm place to fully proof, so that the steamed steamed bread is soft and fragrant.

Pancake noodles: 500 grams of flour with 50-60% warm water, let the dough rise for 20 minutes and then knead it, the effect is excellent.

It is best to use warm water for dough. However, different pasta dishes and personal preferences may be biased. Kirimono.

1. Warm water and noodles: Use warm water when mixing noodles, so that the noodles are soft and elastic.

2. Cool water and noodles: The water is too cold, and the noodles will be hard.

3. If the hot water and noodle water are too hot, the noodles will be scalded.

4. It is best to use warm water. After the dough is reconciled, it is left to rest for 30 minutes, and this process is commonly known as "waking up" in the north. The goal is to allow the flour to absorb water fully and evenly. If the noodles are baked immediately after the noodles are baked, the baked cake will have irritated pimples.

5. Mixing noodles with hot water refers to noodles that need to be cooked like steamed dumplings.

6. Dumplings and wonton noodles must be made with cold water, the dough is moderately soft and hard, and the more you knead it, the softer it becomes, and it is very easy to wrap. If you use hot water, the dough will become harder and harder, not only is the dumpling difficult to knead, but also difficult to digest.

The general method is: 1. Prepare flour, yeast and yeast partner, put a spoonful of He Shili sugar in a bowl and then fill it with warm water of about 40 degrees, pour in an appropriate amount of yeast in the sugar water without stirring. If it sinks or there are no bubbles on the surface, it means that the yeast is not alive and useless, and the surface will not be successful.

The temperature of the water should not be too low or too high, otherwise it will not work.

2. Pour some yeast mate into the flour and mix well, the dosage of mate and the yeast in front is stated on the product packaging.

3. Pour the yeast water into the flour, slowly pour it with your left hand and make a circle with chopsticks with your right hand, the purpose is to make the flour evenly wet.

4. Then knead the dough in the basin with the right hand, knead it for 3-5 minutes, and move it to the right side of the sock to the cutting board or other planes. This makes it easier to knead the dough vigorously.

5. Rub it on the marble for about 5 minutes, pause for a while and let it wake up for about 15 minutes, which will be more difficult if you keep kneading.

6. Continue to knead the dough after proofing for 15 minutes, you will find that the dough is better kneaded, and then knead it for five or six minutes to achieve a smooth and uniform effect. Don't add too much water at once, and when it is kneaded, the surface is very clean and even the hands are clean, which means that the humidity of the dough is just right.

7. Put it into a pot to ferment, the fermentation time is related to the temperature, the temperature is high in summer, it can be about an hour, and the temperature will be longer when the temperature is low.

8. Cover it up and ferment to maintain humidity, otherwise the surface of the dough will air dry to form a hard shell.

9. The fermented dough is twice the size of the original, and if you gently pull it open with your hand, it is full of honeycomb, which means that the dough is very successful.

A more practical method is: 1. First prepare a basin for dough, a bag of dry yeast, pour an appropriate amount of dry yeast, add water to the basin, pay attention to the amount of water is not too much, stir by hand to dissolve the yeast.

2. Take an appropriate amount of flour and pour it into the basin, the amount of flour and yeast should be controlled, otherwise the effect of the dough will be bad, and then start to mix the flour with your hands, knead the flour, and the flour will begin to thicken.

3. At the same time, we should continue to add a small amount of water, continue to knead the flour, control the proportion of flour and water, not too thick, not too thin, and adhere to the principle of "three lights".

4. The basin light, that is, the water and flour on the basin should be integrated into the dough, and the basin is smooth at the end, and the water in the basin has been integrated into the dough, and the surface light, that is, the surface of the dough should be very smooth, and finally the basin should be covered with a lid and let the dough ferment quietly.

and the method of the surface.

There is a lot of knowledge in the noodles, just in terms of mixing water and flour, it is quite complicated, such as rolling noodles and making dumplings with cold water and noodles, wrapping roasted wheat with boiling water to scald noodles, and spreading spring roll wrappers to thin the dough, etc., the methods are different.

Correct dough mixing: Do not add enough water at one time when dough mixing. Pour the flour into a basin or on a plate, make a hollow in the middle, pour the water into it slowly, and stir slowly with chopsticks.

When the water is absorbed by the flour, the noodles are repeatedly kneaded by hand to make the flour into many small sheets, commonly known as "snowflake noodles". In this way, the flour will not be soaked and will not be dripping everywhere, nor will it stick to the batter all over your hands. Then sprinkle water on the "snowflake noodles" and stir them by hand to make them into lumpy lumps, called "grape noodles".

At this time, the flour has not absorbed enough water, and the hardness is large, and the empty mold can be strung into a lump, and the batter sticking to the basin or panel can be wiped off, and then the flour on the hands is dipped in some water and sprinkled on the "grape noodles", and the grape noodles can be kneaded into smooth noodles with both hands. This kind of dough mixing method is called "three-step water addition method", which can make the whole dough mixing process clean and neat, and achieve the effect of "dough light, basin light, and hand light".

The amount of dough draft varies depending on the use. Take Qiwu flour or Fuqiang flour as an example, for every 500 grams of flour, the dough of rolling noodles has a draft of 180-200 ml, the dough of dumplings has a draft of 200-210 ml, and the fermented noodles of Baozi have a draft of 225-250 ml, adding 60%-70% of water in the first step, 20% of water in the second step, and finally adding enough. As long as this is the same and the noodles, you can achieve the "three lights" code grandson.

Noodles mainly include noodles, steamed buns, flower rolls, fritters, mash, baked cakes, dumplings, buns, wontons, twist flowers, etc., and Western food includes bread and various scones.