How to make hand rolled dough and how to make hand rolled dough?

Materials. 1 egg, 2 grams of salt, 500 grams of water, 500 grams of all-purpose flour.

Home-style hand-rolled dough practice.

g flour, one egg beaten in a bowl, 2 g of salt are prepared in advance.

2. Pour salt into the eggs, add 300 grams of water and beat to disperse. Slowly pour in the flour, and slowly add water to the next 200 grams according to the flour condition. Don't add too much water, otherwise the dough is too soft and the noodles won't taste good (??).Hey.

Stir the flour into a flocculent shape with chopsticks while pouring.

3. Knead the dough and knead all the flour in the basin together, without kneading it smooth.

Put a piece of wet gauze on top and wait 15 minutes.

At this time, you can do something else, such as applying a **.

When the time is up, continue to knead the dough until smooth.

4. Press flat, then roll out a little with a rolling pin.

It is better to use a large rolling pin, and a small one is not easy to roll.

5. You can see how it is rolled.

6. The rolling pin is not big enough and is already fully encapsulated.

Note that after rolling it out for a while, you should spread it out and sprinkle some dry powder in a different direction and then wrap it up and roll it out, otherwise it will stick.

7. Roll it out like this, and look at what you like when it's thinner and thicker.

8. Then fold it like this, and when folding, each layer should be smeared with some flour to prevent sticking.

9. Cut it like this with a knife, the thin cut is the thin surface, and the wide cut is the wide surface. The one in my picture is actually a bit wide, so if you want to eat thin noodles, you must cut them very finely.

10. The front is cut by my mother, and the bottom is cut by me, which is the effect of the picture in front of me.

Be sure to sprinkle dry powder, otherwise it will stick together.

11. It's cooked, the noodles are super delicious, and the beef soup left over from yesterday is a wonderful taste enjoyment.

Tips: According to my recipe, the taste of hand-rolled noodles is more Q elastic.

Remember not to pour too much water when mixing the dough, otherwise the dough will be very soft.

Hand-rolled noodles are a type of noodles that are called "hand-rolled noodles" because they are rolled out by hand. There are various ways to make noodles, such as rolling, rolling, cutting, cutting, kneading, pressing, rubbing, dialing, twisting, picking, and pulling.

Chinese name. Hand-rolled dough.

Main ingredient. Flour, water.

Main seasoning. Salt.

How to make it: Rolling, stretching, cutting, cutting, pulling, pressing, rubbing, dialing, twisting, picking, pulling.

Peculiarity. The taste is strong, the face is fragrant, nutritious and healthy.

Brief introduction. The earliest physical noodles were discovered by scientists from the Institute of Geology and Geophysics of the Chinese Academy of Sciences, who on October 14, 2005, during a geological survey in Lajia Village, Minhe County, Qinghai Province, in the upper reaches of the Yellow River, discovered an upside-down bowl 3 meters below a floodplain sediment. The bowl is filled with yellow noodles, the longest of which is 50 centimeters.

By analyzing the composition of the substance, the researchers found that the bowl of noodles was about 4,000 years old, making the history of noodles much earlier. Noodles were originally only called "cakes", and "water cakes, boiled cakes" were the precedents of Chinese noodles - cakes, and also, noodles made merge also" (quote: Liu Xi's "Interpretation of Names"), which means that the food made by using flour and flour together with water is called "cake"; Boiled noodles or pieces of noodles are also called "cakes". It is one of the important staple foods of the public and is deeply loved by people. In recent years, the variety of noodles has become more and more abundant, but home-style hand-rolled noodles have been neglected.

Raw material. Flour, salt, water. (Surface-to-water ratio: approx. 10:.)

Method 1.

1 Mix the flour and water into a water-mixed dough and let it sit for about 30 minutes.

2 Take a piece of dough, knead it evenly with your hands, then lay it flat on the cutting board, light side down, and roll it out vigorously with a rolling pin to form a sheet.

3 When the dough is rolled out to a certain extent, roll the rolling pin into it, wrap it tightly with the dough, and push the roll outward repeatedly with your hands. After doing this a few times, sprinkle it with an appropriate amount of dough, roll the rolling pin into it from the other direction, carry out the rolling operation, and then sprinkle the dough. And so on until the dough is rolled out into thin slices.

4 Cut the rolled dough sheet into thin strips with a knife, put it in a pot of boiling water and cook for about 3 minutes.

Knead the flour into a dough, then roll it into thin slices, then roll it into a thin slice, fold it into the shape of a fan, and then cut it into the shape of noodles one by one, so that you can make a delicious hand-rolled dough.

The first thing is to knead the dough, and after kneading the dough, then roll it into strips, cut it with a knife, make it into a noodle-like shape, and put it in a pot to cook, which is very convenient.

It is very simple to change the dough, first of all, the dough is good, and then wake up, it is best to make the dough as hard as possible, and then use a rolling pin to dry hard, slowly roll, roll thinner, drier and thinner, and finally cut into shreds, cut into noodles.

Noodle ingredients] 500g all-purpose flour, 1 teaspoon of salt, 1 egg white, about 190g of cold water.

If you roll the dough by hand, the key is that the skin should be thin, and then cut into thin strips and cook it in me, I think this kind of hand-rolled dough is very strong.

Hand-rolled noodles can be made with a little salt and eggs in the flour, so that the noodles will be stronger.

Hand-rolled dough is delicious and delicious.

Hand-rolled dough should do this.

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Ingredients: 300g of high-gluten flour, 200g of low-gluten flour, 2 eggs, 165g of water, appropriate amount of salt.

Production Steps:1First add the salt to the flour and stir well, add the beaten eggs, and then start to add water slowly, do not add it at once, because the amount of water absorbed by the flour is different, and the amount of water used may also be different, so it should be added several times, start the bread maker, and adjust the dough program to 10 minutes.

2..Repeat kneading the dough 2 3 times, and the dough will become moist and smooth, I kneaded it 3 times with the dough mixing program.

3.Knead into a smooth dough and let rise in a pan for 20 minutes.

4.Sprinkle flour on the board, roll it out with a rolling pin, the thickness is as good as you like, not too thick, not too thin.

5.Fold it like a folding fan, sprinkle dry powder before each fold to prevent sticking when cutting, and cut it into thin strips with a knife, width and narrowness according to your preference. Spread out the cut dough and sprinkle a little flour on the surface so that the hand-rolled dough is ready.

Once opened, sprinkle a little dry powder on the surface (tapioca starch is better for sticking).

6.Add water to the pot, pour the noodles into the boil after the water boils, if you eat clear soup noodles, cook and take it out and put it in a bowl to eat it on the dish You like, fried noodles, sour soup noodles, braised noodles, stewed noodles, fried noodles, etc.

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1. Mix cold water with noodles, add a little salt and a little alkali. As the saying goes, "salt is tendon, alkali is bone". In this way, the noodles have a large gluten, and the noodles are not easy to break.

1. The dough should not be too hard, be sure to knead more. As the saying goes, "A daughter-in-law who can't be beaten can't be kneaded." Knead until the dough is smooth, shiny, and non-sticky.

1. The dough must be "delicious" thoroughly.

1. When rolling the dough and folding, use starch as a "patch". The noodles are not muddy, slippery, and chewy.

1. Boil the noodles, boil the pot under water, boil the pot again for 2 minutes, turn off the heat, cover the pot, and simmer for 5 minutes. This saves fire and tendons.

Ingredients: 250 grams of flour.

120 grams of water.

fine salt. How to make the dough by hand:

1. Melt the fine salt with water.

2. Wash the light salted water into the flour and stir it into a dough with chopsticks.

3. Knead the dough into a smooth dough by hand, cover it with a damp cloth, and leave it on for 15 minutes 4. Knead the dough again and again, sprinkle dry flour on the board, flatten the dough 5, and roll it out around.

6. Roll out the flattened dough into thin slices.

7. Cut the noodles evenly with a knife.

8. Sprinkle some dry flour on the cut noodles and shake them off with your hands Tip 1: Add salt, knead more, and dry the noodles to make the noodles gluten;

2. The wide surface should be as thin as possible, and the thin surface can be rolled thicker than the wide surface;

Add an appropriate amount of water to the dry flour and add a raw egg, so that the kneading noodles will be very strong when boiling, after the noodles are kneaded (preferably harder), roll them out into a large round sheet with a large rolling pin, and it is better to be about 2 mm thinner.

Then fold it, and pour a layer of dry flour on each layer so that it doesn't stick when you cut it, and then cut it into thin strips with a knife.

When it comes to getting out of the pan, pull up the noodles and shake off the dry flour on top.

It's simple.

2. Add an appropriate amount of warm water in batches (just feel a little warm with your hands), and stir with chopsticks until it is cotton wool (the water absorption of flour is different, so the water should be added in batches).

3. Knead into a smooth dough for about 10 minutes. Cover the cloth for fifteen minutes 4, take out the dough and knead it well, cut half of the dough with a knife and roll it into a uniform large and thin round sheet with a rolling pin, and sprinkle more dry powder on it (when rolling out, the reverse side should be sprinkled with more dry powder to avoid sticking).

5. Fold the dough sheet like a folding fan and sprinkle more dry powder.

6. Cut into long strips of uniform thickness with a knife.

7. After cutting, shake and spread the noodles.

If you want to cook hand-rolled noodles, the important thing is the skill of mixing the noodles, followed by the skill of cutting the noodles.

First put the flour in the basin, beat an egg in the flour, stir well with your hands and chopsticks, use cold water in summer, warm water and noodles in winter, hold chopsticks in one hand and water bowl in the other, the speed should be consistent, stir the flour into a noodle rope, and never pour all the water into the flour at once.

Don't add water to the flour into a rope, knead the flour into a dough block by hand, feel that there is a lack of water, dip the water and noodles with your hands, and then, put it on the panel to wake up for a few minutes before kneading, there can be no dry gnocchi in the kneaded dough block, if there are still lumps, just wake up for a few minutes and then knead, the flour cubes are kneaded until smooth, delicate and shiny.

Take out the rolling pin and start rolling the dough, roll the dough to your liking, roll the whole dough on the rolling pin, lift the rolling pin to fold the dough before and after, and use a knife to regularly cut it into thin and three fine as you like, so that the noodles will not become knotted noodles when cooking.

Add salt to the eggs and beat them, pour flour and stir them into snowflake shapes, add water and stir them one by one, knead them into a dough with a smooth surface, let them stand for 20 minutes, take them out and knead them again, roll them out into a dough sheet with a thickness of about 3 mm, sprinkle with dry flour, fold it and cut it into strips, sprinkle it with dry flour, lift the middle part and shake it gently, and it's done.

Braised noodles are a very common type of noodles in the home, which is simple and delicious. However, to make braised noodles, you need to grasp a certain amount of noodle skills, because the quality of the chaotic skin determines the taste of braised noodles, especially the proportion of water and flour, it is also necessary to strictly control it, in order to make strong fresh noodles. Let's share with you the specific method of braising noodles and the method of live noodles.

Braised noodles are a kind of fresh noodles that are rolled out by hand, so they are called "braised noodles". There are various ways to make noodles, rolling, rolling, cutting, cutting, kneading, pressing, rubbing, dialing, twisting, picking, and pulling.

1 Make a batter of wheat flour and water, and set aside for 30 minutes.

2 Take a piece of batter, knead it vigorously, then place it on a cutting board, light downward, and roll it vigorously with a rolling pin to change into a lump.

3 When the dough is rolled out to a certain level, roll the rolling pin into it, wrap it tightly with the dough, and repeatedly push the roll outward with your hands. After a few times like this, it is carried out, sprinkled with the appropriate splash, and the rolling pin is rolled into it from another direction, and the actual operation of pushing the roll is carried out, and then it is carried out, and the sprinkle comes to the face. And so on until the batter is rolled into flakes.

4 Cut the rolled dough sheet into thin strips with a knife, put it in a pot of boiling water and cook for 3 minutes to make the noodles hot.

Practice 2. 1. Put salt into the water, stir, pour the water into the wheat flour, and knead it into a smooth batter on the surface (the water does not have to be added at one time, pour the vast majority of it first, and then decide whether to put the water again depending on the condition of the batter), and the batter should be slightly harder.

2. Put the batter into the utensils, cover the outer lid, and let it sit for an hour. It can be put in the refrigerator freezer for a firmer look.

3. Remove the batter and knead it repeatedly on the cutting board, kneading it as much as possible. The hard work and the benefits must be directly proportional.

4. Sprinkle some thin dough on the surface, roll out the kneaded batter into a cake shape, then roll it into an oval dough sheet, roll the dough sheet on the rolling pin and flip it back and forth, so that the dough is thinner and thinner. In the middle, it is best to change the perspective and repeat this practice.

5. After achieving the thickness you need, make a dough sheet and sprinkle some thin noodles on it.

6. Stretch the dough sheet and cut it into thin pieces, with a total width of casual.

7. After cutting, shake the fresh noodles and stretch them out, sprinkle some thin noodles to prevent sticking, and let them dry for an hour before cooking.

8. Put boiling water into the pot, the stewed noodles are better cooked, and you can boil them.