Why can t I pull the noodles with ramen, and I can t pull the ramen at home, what should I do?

You may not pay attention to some details, the practice of ramen noodles is generally like this: choose the best fine noodles, use an appropriate amount of salt water and noodles, too much salt can not be opened, less salt lacks toughness, can not be stretched, and it will break when pulled. Therefore, salt must be put in moderation.

After the noodles are reconciled, cut the noodles into small sections, knead them into thick strips 30 cm long, coil them in **, smear them with clear oil, cover them with a damp cloth, and "wake up" for 20 minutes, commonly known as "wake up". After "waking up", the face can be pulled apart. In order to pull fine, sometimes you can first twist the dough into thin strips and plate it on an oiled board, and then pull it into a pot of boiling water to boil, and then take it out and put it in cold boiled water to make it tough and not sticky.

So you should be fine with controlling the amount of salt you do, so let's try again.

Here are two answers to this question.

From the point of view of the ingredient list, ramen noodles usually have more moisture in the dough, so the dough is softer and more malleable. If the dough won't pull, it may be due to too much or too little of certain ingredients, making the dough too hard or too soft. For example, if the amount of flour is too small and there is too much moisture, the dough will be too soft and easy to pull off.

Conversely, if there is too much flour, the dough is too hard and difficult to stretch. In addition, the amount of salt used also affects the production of gluten, which in turn affects the stretchability of gluten. If too much salt is used, the dough will become hard and brittle, and it will break easily when stretched; If the amount of salt is too small, the dough lacks toughness and is easy to deform when stretched.

From the point of view of the production steps, the production of ramen noodles needs to go through steps such as kneading, resting, rolling, and cutting. If a step is not handled properly, it can cause the dough to be difficult to stretch. For example, if the kneading time is too short, the dough is not kneaded sufficiently, or the resting time is not enough, and the dough has not relaxed sufficiently, it may cause the dough to be difficult to stretch.

In addition, the process of rolling and cutting dough also requires certain skills, which can also make it difficult to stretch the dough if it is not done properly.

To sum up, in order to solve the problem that ramen dough does not move, it is necessary to adjust the amount of ingredients appropriately and master the correct production steps and techniques.

The dough is placed for too long, it will ferment naturally, carbon dioxide will be produced, and the starch in the flour will decompose glucose, in this case, the dough will become sour and "bad", the gluten and toughness are reduced, and the dough is not easy to pull apart or easy to break. When making ramen noodles, add an appropriate amount of salt to them. After the dough wakes up, it won't break if you pull it again.

The temperature in the room is high, the noodles have been effective, the quality of the noodles is not good, and the proportion of salt and alkali will cause the phenomenon of broken strips.

The softness and hardness of the dough should be moderate, and after the dough is kneaded, it must be kneaded three times and three times, and only when it is kneaded thoroughly can the noodles be pulled out! Wide, thin, etc. can be pulled out according to demand. Before ramen, be sure to test the malleability of ramen, if it is too tight to open, you need to continue to add ramen, or not too much, just the right amount, continue to knead, and the water temperature of ramen noodles is also very important.

When the weather is hot, be sure to use refrigerated ice water so that the noodles are not too soft or too loose to be ramen. In winter, warm water is generally used, so that the dough is not too tight and strong, and the next process cannot be carried out. As the outside air temperature changes, the water temperature needs to be adjusted.

Eating a bowl of warm noodles is best for nutrient absorption; Easy to digest and absorb, boiled noodles are the cleanest and can greatly reduce the occurrence of gastrointestinal diseases, so noodles have become one of the most common foods in China. Chewy noodles contain more protein, which can supplement the nutrients needed by the body. Protein is the most important nutrient for maintaining immune function and is the main component of white blood cells and antibodies.

People who regularly consume ramen can improve anemia and promote the flow of qi and blood in the human body.

Lanzhou ramen is relatively hard, and if your stomach is not good and it is not easy to digest, try not to eat it again. Usually drink more cereals, boiled porridge, you can add white yam, barley, white lentils and other spleen and stomach medicines. As long as your conditions allow, Lanzhou ramen can be taken with porridge.

You can choose hot water when mixing the noodles, so that they will be able to spread out and make the noodles taste very good. And to have the right ratio of flour to water, you can choose pulled flour. It may be that there is a lot of salt in it, so it can't be pulled away.

In the face of this situation, you should pay attention to the time of the live noodles and knead the dough evenly. You should also pay attention to the way you use ramen. In this way, it can be pulled apart.

Place the dough on the cutting board and knead it vigorously until the dough is soft and start to pull, so that the noodles can be stretched longer.

The selection of raw materials, the production of ramen must use high-gluten flour, high-gluten flour is the flour with protein content above, the general outer packaging is indicated whether it is high-gluten flour, and the flour that is not clearly marked can look at the protein content in the nutritional content list column on the back of the outer packaging bag.

Protein molecules are broken down into amino acids, making it impossible for proteins to combine with water to form gluten, thus greatly reducing gluten production. Only fresh high-gluten flour (special flour for Lanzhou beef ramen) with high protein content can guarantee the prerequisites for the success of ramen production. I actually know why people don't understand this, and why, because when I was in college, I worked part-time at a ramen window in the cafeteria, so I know how to make ramen.

Flour must be made of gluten flour, secondly, and the noodles should be beaten three times with water, while beating the gray water, 9981 kneading must knead the gluten of the flour, again, you must make the noodles good can pull out the delicious beef noodles.

Lanzhou ramen is made of fresh high-gluten flour, and a food additive called puffy ash will be added to the noodles, and noodles are the basis of ramen production is the key, so the water temperature generally requires warm water in winter, and cold water in other seasons. It's hard to find out what your problem is because you don't see the state of the ramen you're making, but if a novice makes ramen breakage during the process of making ramen, there are actually a few main reasons, and I'll talk about the various factors that can cause ramen to break.

After the flour is selected, the following is the process of mixing the noodles, and the method of mixing the noodles is also very important, first of all, we should add an appropriate amount of salt in front of the noodles, and the salt can also increase the gluten of the noodles, so as to ensure that we continue to make the noodles in the later stage.

In fact, in this case, nothing is added, but something like flour, if you add water, or knead it until it has toughness, it can be stretched for such a long time, which is not surprising.

I think the reason why ramen noodles are so long but won't break is because there is a lot of starch added to it, and the starch has a certain stickiness, so it is very long and it will not break easily.

The main reason is that the flour used for ramen noodles is more chewy, and the noodles are salted, but the ratio is a secret that no one will reveal.

I didn't add anything, but the noodles of the ramen looked very good, and they were also very chewy, which is why they were stretched so long.

I didn't add anything, and the reason why it kept on was because the noodles were very strong, and when mixing the noodles, I would use cold water to mix the noodles.

The reason why the noodles break when they are pulled is because of bai

The dough is too soft, and the dough is too soft may be due to the improper amount of water when dough, too little is too dry, easy to break, too wet and too soft, and easy to break, the moisture can be adjusted according to the actual situation, the dough is smooth and not sticky, and the noodles pulled out are not easy to break by toughness.

Because when there is too much moisture in the noodles, no matter how long the noodles are rolled, or whether they are rolled thick or thin, they will not be strong. If you want to keep ramen, you need to add less water.

Ramen noodles are very technical, and you must master the correct essentials to make ramen noodles well, that is, to prevent dehydration, to shake the noodles evenly, to roll evenly out of the noodles, and to spread them out of the pot to prevent squatting pimples.

Ramen can also be made into different shapes and varieties according to different tastes and preferences, such as small ramen, hollow ramen, stuffed ramen, capillary, thin, thin, large wide, dragon beard noodles, flat ramen, and water ramen.

Ramen agent is not good! Although it saves effort, DU is harmful to the body! I zhi is using salt and edible alkali!

dao！If you pull it, you can break it, and you and the dough are not yet right, or it may be that you add too little water and the dough is too dry! If you add 5-6 taels of water according to 1 kg of noodles on the Internet, it is estimated that the noodles are too dry!! If you buy high-gluten noodles, it's hard to pull!

You should choose all-purpose noodles!

The flour is of poor quality, and the old way of looking at protein is completely useless.

The same protein, the quality is not good.

The flour is powdery and has little gelatin. Or the processing problem is that the protein is damaged, and the protein does not change but becomes an inferior protein.

It will be improved by using ordinary rural mills, but the main thing is that it is now all high-yielding wheat, and only pursuing protein parameters, and the actual protein and other inferior quality are actually just fooling people.

It may be that some details are not paid attention to, but the method of ramen is generally like this:

1. Choose the best fine noodles, use an appropriate amount of salt water and noodles, too much salt can not be opened, less salt lacks toughness, and the salt must be appropriate.

2. After the noodles are reconciled, cut into small sections, kneaded into thick strips 30 cm long, coiled in the **, smeared with clear oil on it, covered with a damp cloth, and "woken up" for 20 minutes, commonly known as "waking up agent", "wake up Lu Jian" is good, and the noodles can be pulled apart.

3. In order to pull fine, you can first twist the noodles into thin strips and plate them on the oiled board, and then boil them in a pot of boiling water, and then take them out and put them in the cool mountain flush water to make them tough and not sticky.

Use all-purpose flour and add eggs.

The practice of homemade ramen.

Ingredients; 250 grams of all-purpose flour and 3 eggs.

Accessories; 1 teaspoon of salt.

1. Prepare a small pot and add eggs.

2. A little more salt.

3. Mix well with chopsticks.

4. At this time, the dough is relatively loose, for convenience, transfer it to the panel and then knead.

5. Rub it briefly.

6. Roll out a little flat with a rolling pin.

7. The dough is first flattened and neatly pressed with the first gear of the dough sheeter.

8. After that, shift gears and repress several times in turn.

9. During the period, the dough can be divided into several parts and pressed; Or at the beginning divide into several equal portions and press again.

10. Apply a little flour to the dough sheet appropriately during the dough pressing process.

11. Cut the dough to the desired length and cut it into thin and wide noodles according to your preference.

12. The boiled noodles can be mixed cold, or they can be beaten with lo noodles, etc., mainly depending on what you like.

13. Finished product diagram of homemade ramen.

The kneaded dough needs to be made into ramen, and the method is as follows:

Ingredients: 300g beef tenderloin, 500g plain flour

Excipients: rapeseed oil 100g, salt 5g, Pixian bean paste 20g, green onion 4g, ginger 5g, cooking wine 20g, soy sauce 5g, white sugar 5g, pepper 3g

1. Mix ordinary flour with light salted water and dough, and slowly add water to stir the flour into a flocculent shape.

2. Knead the dough into a softer dough, push the dough with your hands to give full play to the ductility of the dough, then roll the dough up, and repeat the dough several times to become soft and tough.

3. Knead the dough for 20 minutes. Then repeat the kneading process.

4. Roll out the dough into an oval shape, a large dough sheet with a thickness of one centimeter, brush the oil cover with plastic wrap and let it cook for 30 to 60 minutes.

5. In the process of dough making, we will make beef soup, cut the beef tenderloin into square cubes of one centimeter, put cooking wine, salt, and mix well.

6. Prepare Pixian bean paste and green onion and ginger.

7. The oil in the pot is hot for seven minutes, put the Pixian bean paste and fry until fragrant, put a few peppercorns, and fry the green onion and ginger shreds until fragrant.

8. Put the diced beef and stir-fry to change color, add salt, cooking wine, soy sauce, sugar, and stir-fry until the meat is flavorful.

9. Add water to boil and simmer over low heat for half an hour.

10. Boil water in another pot and start ramen. Cut the large dough into thin strips.

11. Grab the two ends with both hands and start to stretch, gently shaking on the panel while pulling, and the noodles will get longer and longer.

12. Cook for 2-3 minutes in a bowl, blanch a few green vegetables and remove them with ramen.

13. Pour beef broth into the noodles, add a little chopped coriander and chopped garlic sprouts, vinegar and chili oil according to personal taste, and a bowl of delicious beef ramen is ready.