How to do hand rolled dough to keep it non sticky for a long time?

Sprinkle coarse cornmeal on the dough case, put the dough and roll it into a large dough sheet, the thickness is determined according to personal preference, the thin one is cut widely, the thick point is narrow, the taste is different, and then sprinkle a layer of cornmeal on the dough sheet, fold it like a folding fan. Cut into strips of equal width, pick up the noodles at the joints above, pull them up as soon as you pick them up, they don't stick at all, the creases are straightened by holding them a little by hand, the noodles are covered with dry drawer cloth and placed aside, they will not be stained together for a day, it is very convenient to cook with food, and if you can't eat it, flatten the refrigerator and freeze it, and then boil the underwater pot when you boil, and it is also very good to do without thawing.

The dough of hand-rolled dough should be harder, more than a while, easy to roll, not deformed, gluten, put for a long time and do not like to stain, the main point of hand-rolled dough in addition to hard dough, another is the choice of hand flour, coarse cornmeal is very important, if you want to not stick at all, the flour really can't achieve this effect, and when cooking, the cornmeal will shake and fall, when cooking, it will not stick to the soup, refreshing and delicious. Some methods are to put some salt or eggs when kneading the dough, this is fine, Bao Ma didn't add anything, I think it's very good.

Visually divide the dough sheet into two equal portions, and evenly spread fine cornmeal at the upper part; Fold it in half upwards and spread the cornmeal evenly about a third of the way below; After folding the dough sheet downward, spread the cornmeal evenly; Complete the final fold; Holding the dough sheet in his left hand and holding a knife in his right hand, cut out the noodles with uniform thickness; Use a knife to shovel the cut noodles onto the curtain, and because there is cornmeal in the middle of the noodles, the noodles will not stick together even if they are left for a long time.

And noodles, hands are always in the dry part of the noodles, after stirring to the hardness you want, the chance of getting your hands becomes smaller, rub the edge of the box clean, the strength is greater, participate in the kneading of the dough with all hands, at this time the strength is smaller, the contact between the hand and the dough should be weaker, wait for the dough to be formed, increase the strength, and then cover the dough with a damp cloth, wake up, have the conditions to wake up for a while, pay attention, the dough, the winter should be softer, the summer should be a little harder, practice makes perfect.

Flour beaten into eggs to make noodles, the finished product is very smooth, 500 grams of flour into an egg is just right, put in a little salt, salt just pinch a little with your fingers, not too much. When mixing the dough, the amount of water should be about 200 grams, and it should be poured little by little, not all at once. When folding the dough sheet, sprinkle dry flour, do not use white flour for dry powder, and use fine cornmeal is the best, so that it is not easy to stick when cutting the dough, and it is easy to shake off.

When rolling the dough, both hands should be even, and 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. 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.

You can remember two tips for noodles that don't lump and don't stick. First, the water of the dough is basically half of the amount of flour, the dough is slightly harder, the noodles are more formed, and it is not easy to break; If the dough is too soft, the noodles will become soft and long when they are grabbed and put into the pan, and they will become bad and rotten; Second, it is best to use slightly thinner cornmeal when rolling the noodles, which can not only absorb the moisture in the noodles, but also increase the space between the noodles because of the large particles, which is conducive to air circulation and prevents sticking.

Roll out the appropriate amount of cornmeal, such as the dough is smooth and delicate, and even without cornmeal, you only need to master the strength in the processing, the key thickness is uniform, this should be slowly experienced, after proficiency, the rod surface will form a sense of rhythm, three or five dozen to pull back, very wonderful.

The hand-rolled dough will not stick when both sides are dipped in dry flour, and the hand-rolled dough will be done to a certain extent after it is reconciled, and the cornmeal should be placed on both sides when rolling the skin so that it is not easy to stick, and it is especially easy to open it. And the cornmeal is also easy to clean.

If you control the proportion of materials used, it will not stick.

Add an egg to the gram flour.

Add a spoonful of salt to the water and dissolve.

3. Add the salt water to the flour little by little, and then knead it into a dough.

4. Cover the kneaded dough with plastic wrap and let it rise for 30 minutes.

5. Divide the proofed dough into two.

6. Take a dough and roll it into a round cake shape.

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

8. Pinch the rolling pin with both hands to roll the skin and push it forward, then pull it back, and continue to push forward, repeating the action of pushing and pulling several times.

9. Roll out the dough, sprinkle with an appropriate amount of dry flour, and then fold it like an origami fan.

10. After folding, cut it into strips, if you like to eat wide noodles, cut it wider, and if you like thin, you can cut it thinner.

11. Done.

Mom's Hand-Rolled Dough Detailed Tutorial Trilogy.

After the hand-rolled dough is reconciled to a certain extent, the cornmeal should be placed on both sides when rolling the skin, so that it is not easy to stick, and it is especially easy to open. And the cornmeal is also easy to clean.

If you roll the dough by hand and dip it in dry flour on both sides, it won't stick.

Summary. Hello, it is a pleasure to serve you and give you the following answer: the reason why the dough does not stick may be that the dough does not rise well, or the dough is not rolled out vigorously enough.

To solve this problem, you can take the following steps:1The dough is fermented at room temperature, and the fermentation time can be adjusted according to the thickness and temperature of the dough, and the general fermentation time is about 6 hours.

2.Place the leavened dough on a cutting board and roll it out with a rolling pin, slowly with a strong force to prevent the dough from sticking to the board. 3.

Put the rolled dough into the oil pan, fry it over medium heat, fry until the surface of the dough is golden brown, and then it can be removed from the pan. Personal tip: When rolling the dough, use a slow pressure to prevent the dough from sticking to the cutting board; The fermentation time should also be adjusted according to the thickness and temperature of the dough to ensure that the dough ferments well; When frying the noodles, fry them over medium heat until the surface of the dough is golden brown, and then it can be removed from the pan.

Hello, it is a pleasure to serve you and give you the following answer: the reason why the dough does not stick may be that the dough does not rise well, or the dough is not rolled out vigorously enough. To solve this problem, you can take the following steps:

1.The dough is fermented at room temperature, and the fermentation time can be adjusted according to the thickness of the dough and the temperature of the dough, and the general fermentation time is about 6 hours. 2.

Place the leavened dough on a cutting board and roll it out with a rolling pin, slowly with a strong force to prevent the dough from sticking to the board. 3.Put the rolled dough into the oil pan, fry it over medium heat, and fry it until the surface of the dough is golden brown, and then it can be taken out of the pan.

Personal tip: When rolling the dough, use a slow pressure to prevent the dough from sticking to the cutting board; The fermentation time should also be adjusted according to the thickness and temperature of the dough to ensure that the dough ferments well; When frying the noodles, fry them over medium heat until the surface of the dough is golden brown, and then it can be removed from the pan.

I'm sorry I don't understand, but can you elaborate on that?

Hello, it is a pleasure to serve you and give you the following answer: the reason why the dough does not stick may be that the dough does not rise well, or the dough is not rolled out vigorously enough. To solve this problem, you can take the following steps:

1.The dough is fermented at room temperature, and the fermentation time can be adjusted according to the thickness of the dough and the temperature of the dough, and the general fermentation time is about 6 hours. 2.

Place the leavened dough on a cutting board and roll it out with a rolling pin, slowly with a strong force to prevent the dough from sticking to the board. 3.Put the rolled dough into the oil pan, fry it over medium heat, and fry it until the surface of the dough is golden brown, and then it can be taken out of the pan.

Personal tip: When rolling the dough, use a slow pressure to prevent the dough from sticking to the cutting board; The fermentation time should also be adjusted according to the thickness and temperature of the dough to ensure that the dough ferments well; When frying the noodles, fry them over medium heat until the surface of the dough is golden brown, and then it can be removed from the pan.

1. Add dry flour and mix well: the noodles are sticky because the water in the noodles makes the noodles stick together, and adding dry flour is equivalent to blocking the exchange of water molecules between the noodles and the air.

2. Add salt and eggs when kneading the dough: adding salt can balance the moisture well, prevent Songxiao Huai from sticking and help gluten, and adding eggs can make the noodles strong, which can prevent stickiness to a certain extent.

3. Kneading the dough in place: When the dough is kneaded into a smooth, non-sticky basin and non-sticky hands, it means that the dough is kneaded in place, and the noodles made of such dough will be satisfactory in terms of noodle strength and viscosity.

4. Sprinkle coarse jade shengyou rice noodles: Sprinkle coarse cornmeal can effectively prevent close contact between noodles and noodles, which is a very effective anti-sticking method, and coarse cornmeal will fall off when it is cooked, and it will not affect the taste of noodles.

5. Cold water anti-sticking method: Add the amount of noodles to cold water many times, and it is best to add some ice cubes to the cold water. It is recommended to put it in the refrigerator before packaging, which can not only prevent deterioration, but also prevent sticking.

There are 5 ways to store hand-rolled noodles without sticking.

Add dry flour and mix well, the noodles are sticky because of the action of moisture in the noodles, and adding dry flour is equivalent to the exchange of water molecules between the noodles and the air.

When kneading the dough, add salt and eggs, adding salt can balance the moisture well, adding eggs can make the noodles strong, and to a certain extent, it can prevent the slag silver from sticking.

When the dough is kneaded into a smooth, non-sticky basin, and non-sticky hand, it means that the dough is kneaded in place, and the strength and viscosity of Huiyan noodles have reached the standard.

Spreading coarse cornmeal can effectively prevent close contact between noodles and noodles, and will not affect the taste of noodles.

Cold water anti-sticking method, add cold water to the noodles many times, it is best to add some ice cubes to the cold water, and put it in the refrigerator before packing, which can not only prevent deterioration, but also prevent sticking.

Use the following method to make hand-rolled dough non-sticky.

Ingredients: one pound of flour, grams of eggs, water.

How to roll the dough by hand:

1. Mix noodles: Add a beaten egg to a pound of flour and gram salt.

2. Kneading dough: When kneading dough, you should grasp the moisture in the dough, and knead it to a moderate softness and hardness.

3. Rolling dough: When rolling dough, both hands should be even, and after the dough is rolled out, use a rolling pin to roll it out from front to back. In order to prevent the rolled dough sheet from sticking to the cutting board and rolling dough, you need to sprinkle some flour on the dough sheet every once in a while.

4. Stacking noodles: Roll up the rolled round dough sheets with a rolling pin, and stack the dough sheets layer by layer.

5. Cut the noodles: Sprinkle some flour on the folded noodles first, and then start cutting the noodles, and the noodles can be cut.