Pure hand rolled dough recipe, hand rolled dough recipe method

The authentic method of hand-rolling the noodles with pure handmade eggs, the noodles are firm and elastic, refreshing, tender and appetizing.

Hello everyone, this is sesame mung bean, this dish shared with you today is very simple, only a few simple steps, you can eat a big meal at home, and nutritious and healthy, everyone follow my steps, let's operate together!

Add 500 grams of flour to two grams of salt and stir, beat two eggs into a basin, stir into egg liquid, pour into flour and stir into a dough, stir into a viscous batter, then knead into a dough, and then cover with plastic wrap to rise.

After waking up, take out and cut into pieces, roll out a thin dough with a rolling pin, sprinkle dry flour and spread evenly, fold the dough and fold it, cut it into equal parts of the dough silk, and set aside.

After the water in the pot boils, pour in the noodles, remove the noodles after turning transparent, add a little spoonful of soy sauce after controlling the moisture, add a little minced ginger and 5 grams of minced garlic, pour in chopped green onions and coriander, pour oil on the chili noodles, stir and mix evenly, and the handmade noodles are ready.

Okay, the delicious food can be served, this dish is not very simple, I believe it must be easy for you who are smart, make one for your family tonight, let them taste their own craft.

1. Noodles.

1. First of all, the choice of flour is very important, generally choose high-gluten flour or dumpling wheat core flour, this kind of flour has toughness, and it is not easy to break it when it is hand-rolled. If you really don't have these two types of flour, then you can barely use all-purpose noodles, and low-gluten noodles are unnecessary and inappropriate.

Prepare the flour and sprinkle with a pinch of salt, which will increase the toughness of the flour and make the hand-rolled dough more chewy. You can also crack an egg like I did, and the egg is also for toughness.

2. Then stir the eggs and flour well, and then add cold water in stages, how much cold water is appropriate? Depending on the brand and the type of flour, the water absorption is also different.

As the saying goes, soft dumplings and hard noodles, when making hand-rolled noodles, they should be harder than dumpling skins, and the noodles made are glutenous, so adding cold water depends on the water absorption of flour.

3. Then knead the dough, the dough is relatively hard, it is very difficult to knead at the beginning, there is no need to knead desperately with brute force, knead into a ball, cover with a wet cloth, and let it go for 10 minutes.

4. Let the flour fully absorb the water, knead it again after 10 minutes, at this time it will be very easy to knead into a ball, cover it with a damp cloth again, let it rise for 10 minutes, continue to knead it, and wake up again. The noodles should be delicious, you can knead more, knead well and then wake up, repeat 3 or 4 times, this process is about 1 hour, and the dough is completed.

2. Rolling dough. 1. The second is to roll the dough, prepare a slightly longer rolling pin, if the dough is relatively large, it can be divided into two or three. Once the dough has risen, flatten it with a rolling pin, and then roll out the dough along the sides.

2. Wait until the dough is getting bigger and bigger, sprinkle some dry flour on the dough to prevent sticking, and roll it up with a rolling pin.

3. Push and roll from the middle to both sides, then spread out, sprinkle flour, roll up from different directions, roll again, and repeat this action constantly.

4. According to your own preference, you can roll it to the thinness you think, this is used to make fried noodles, so the rolling is relatively thin.

5. Sprinkle the rolled dough with dry flour, fold it like a folding fan, cut it into a suitable width, and then continue to sprinkle some dry flour, shake it off, and the hand-rolled dough is completed.

3. Cook noodles. 1. Finally, it is time to boil the noodles, put more water to boil, sprinkle a little salt, roll out the dough by hand and shake it apart, put it evenly into the boiling water, and stir it with chopsticks.

2. Don't boil the noodles by hand for too long, it is not enough to cook for a long time, it is best to cook just now, about 2 minutes to cook it, if you are not at ease, you can pick up a noodle clip and cut it, see that there is no white heart, no white heart is cooked.

Blanch some green vegetables and bean sprouts, put a little lard, scoop up the original soup, drop a few drops of light soy sauce, put oil and spicy seeds, and eat. The noodles are smooth and smooth, and after eating the noodles and drinking the soup, they are all warm.

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.

Hand-rolled noodles are a very common type of noodle in the family, which is simple and delicious. However, when making hand-rolled noodles, you need to master certain dough skills, because the quality of the dough determines the taste of hand-rolled noodles, especially the ratio of water and flour, and it must be strictly controlled to make gluten noodles. Let's share with you the specific methods and live noodle skills of hand-rolled noodles.

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.

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.

Method 2.

1. Put the salt in the water, stir well, pour the water into the flour, knead it into a dough with a smooth surface (don't add all the water at once, pour most of it first, and then decide whether to continue to add water depending on the situation of the dough), and the dough should be slightly harder.

2. Put the dough in a container, cover with a lid and let it sit for an hour. It can be put in the refrigerator and the noodles will be more chewy.

3. Take out the dough and knead it repeatedly on the cutting board, as much as possible. The effort paid and the reward must be directly proportional.

4. Sprinkle some thin dough on the dough, roll the kneaded dough into a round cake shape, then roll it into an oval dough sheet, roll the dough sheet on the rolling pin and roll it back and forth, so that the dough is thinner and thinner. It's a good idea to repeat this a few times in between.

5. After reaching the thickness you need, sprinkle some thin noodles on top of the dough sheet.

6. Fold the dough sheet and cut it into thin strips with any width.

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

8. Boil the pot under water, the hand-rolled noodles are better cooked, and you can boil them.

1. Noodles: Add a beaten egg and grams of salt to a pound of flour. Tips: Usually use cold water for noodles, and warm water for noodles when the weather is particularly cold. Don't rush to add water to the flour at once, add water slowly, and you can knead all the flour together.

2. Kneading dough: When kneading dough, it is necessary to grasp the moisture in the dough, and it is best to knead it until it is moderately soft and hard. Tips:

After the dough is kneaded, you can cut it with a knife to see, if there is no raw flour, it means that the dough is kneaded. If you are not in a hurry to eat, you can also wrap the kneaded dough in a plastic bag and let it rise for 5-10 minutes.

3. Rolling dough: When rolling dough, both hands should be even, after the dough is rolled out, roll it with a rolling pin from front to back, which is fast and trouble-free. In order to prevent the rolled dough sheet from sticking to the cutting board and rolling dough, you can sprinkle some flour on the dough sheet at regular intervals.

Tips: When rolling the dough, the edges of the dough sheet are easy to thicken, so you can use a small rolling pin to roll out the edges.

4. Stacking noodles: Roll up the rolled round dough sheets with a rolling pin and stack the dough sheets layer by layer. Tips: Don't fold too wide, you can use a kitchen knife at home to make a measurement, and the width of the stack does not exceed the width of the knife, so that it is easy to cut the surface.

5. Cut the noodles: Sprinkle some flour on the folded noodles first, and then start cutting the noodles with a push-pull cutting method, and cut the noodles like the width of leek leaves. The so-called push-pull cutting method means that when cutting the surface, the knife should start from the bottom, then cut forward with strength, and then pull the knife back the same way on time.

The authentic method of hand-rolled noodles and the recipe are simple, so let's take a look.

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The hand-rolled dough is made in the following way:Ingredients: 300g of high-gluten flour, 2 eggs, 200g of low-gluten flour, 165g of water.

Excipients: salt to taste.

Steps: 1. Add salt to the flour and stir well, add beaten eggs, and then start to add water slowly, do not add it at one time, because the water absorption of flour is different, and the amount of water used may also be different, so it should be added several times, start the bread machine, 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 cover it with a cooking bowl and let it rise for 20 minutes.

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

5. Fold it up like a folding fan, sprinkle dry powder before each fold to prevent sticking when cutting, and cut it into thin strips with a knife, the width and narrowness according to your liking. 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).

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<> "Homemade hand-rolled dough.

Method: 1. A lot of flour, a teaspoon of salt;

2. Slowly add water to the skin and mix it into a flocculent shape, dry a little;

3. Then knead into a dough;

4. Rest with plastic wrap or plastic bag for half an hour;

5. Kneading: a hold, a press, a twist, a press, babbling, kneading for ten minutes, the strength is poor. Roughly formed;

6. Roll it out to a thickness of one centimeter;

7. Brush with a layer of oil, cover with plastic wrap and let stand for one hour;

8. Use an air fryer to heat up the tender beef and marinated large intestine;

9. Cut into thin strips and stretch them long;

10. Boil the pot under water, cook and remove from the pot;

11. Add braised pork, coriander, and chopped oranges and shallots.

Materials. Ingredients; 500 grams of flour.

Accessories; 1 egg, 1 tablespoon of salt, 220 grams of water.

Add an egg to the gram flour.

Add a spoonful of salt to the gram of water to melt and make hand-rolled noodles, the water is less, the noodles are not easy to roll, and the noodles taste too hard, if you add too much water, the noodles are easy to stick, so it is important to master the moisture.

3. Add salted water to the flour little by little, knead into a dough, and knead for about 8 to 10 minutes.

4. Cover the kneaded dough with plastic wrap and let it stand for more than 30 minutes.

5. The proofed dough is smooth and elastic.

6. Divide the dough in two.

7. Roll out the dough into a round cake shape.

8. Sprinkle an appropriate amount of dry flour on top of the dough and roll it on a rolling pin.

9. Pinch the rolling pin with both hands to roll the skin and push forward, then pull back and continue to push forward.

10. After repeating the action of pushing and pulling a few times, you should open the dough, sprinkle a little dry starch again, roll it, and repeat this action.

11. The dried dough is folded like an origami fan. Before folding, sprinkle dry starch to prevent sticking.

12. Finally, cut the face. If you like to eat lasagna, cut it wider, and if you like thin, you can cut it thinner.

13. Hand-rolled finished drawing.

Key point 1: [Ratio of noodles and water] Hand-rolled dough must be hard, so that it will not stick when rolled, and the noodles will not stick. When making hand-rolled noodles, our family generally chooses all-purpose flour, and the ratio of flour and water is generally 500 grams of all-purpose flour and 200 grams of cold water, and then it can be made into a hard dough. Mixing the dough with warm water will shorten the resting time, but it will not be as strong as cold water dough.

Key point 2: [Three kneading and three awakening] The three kneading is mainly to increase the tough taste of the noodles; The three awakenings are to make the dough tense, we don't have to work too hard when kneading, and it is easier to form. The first time we knead the dough, that is, we add the flour to the water and knead it into a dough, the freshly mixed dough is difficult to knead smooth, because the gluten in the flour has not yet been formed, and the noodle dough has a low water content, is particularly hard, and kneading is particularly laborious. So let's wake up for 5-10 minutes for the first time, and then knead it a second time, and the dough will be easy to knead smooth after it has become gluten.

Then let the dough rest for 10 minutes for the second time, we knead the dough for the third time, and then let the dough rest for the last time for 20 minutes, and then we can roll it out. After three kneading and three awakenings, the dough is particularly smooth and moist, and the hand-rolled dough will taste particularly strong and delicious. Let's take a look at the role of salt and alkali in dough.

Salt has the effect of improving gluten and can enhance the elasticity and extensibility of wet gluten. It also has a certain osmotic effect, which can make the flour quickly absorb water and achieve the purpose of forming a gluten into a ball. But you can't add too much salt, when we make noodles, salt is 1-2% of the weight of the whole dough.

If too much salt is added, the dough will be too gluten and it will be difficult to roll. Alkali is also able to improve the gluten structure and increase the strength of the dough, so that the dough has unique toughness, elasticity and smoothness. Adding alkali will make the dough produce an alkaline flavor, and the taste will be more refreshing, and the noodle soup will not be muddy when cooking.

Alkali should also be added in moderation, if there is too much, the color will be yellow, and the taste will be bitter. Alkali is generally 1%-2% of the weight ratio of flour. The purpose of adding salt and alkali, like some wonton wrappers and extra thin noodles, is easy to boil and soften.

After adding salt and alkali, it will improve the strength of the dough, increase their toughness, make the taste of the dough smoother, not soft, and not muddy after cooking. Therefore, the above shows that salt and alkali can be left out when making hand-rolled noodles, and they only play some auxiliary roles. The most important thing is to mix and knead the dough, add less water when mixing the dough, and make the dough harder.

Kneading the noodles is necessary to work hard, as the saying goes, "the daughter-in-law who hits the noodles", three kneading and three awakening are particularly important, so that the gluten can come out well, and the noodles are particularly strong.