How do you keep ramen noodles with noodles? How to pull noodles and noodles

What to do ramen, if you want to make the kind of ramen in Lanzhou, you need to put ramen agent, if it is the ordinary kind, it is not easy to break when you put some salt water when you make noodles, do not pull it immediately after making good noodles, smear some cooking oil on the noodles, and then wrap them in plastic wrap and put them for 10-20 minutes, this effect is okay. There is also a degree to be grasped when mixing noodles, not too soft or too hard, and it will become softer when placed in plastic wrap, so as long as this degree is grasped, the noodles will be thin and long, and they will be delicious.

Noodles are the basis of ramen making and are the key. The first thing to pay attention to is the temperature of the water, which generally requires warm water in winter and cool water in other seasons. Because the temperature of the dough is easily affected by the natural temperature, through the difference in the temperature of the water when mixing the dough, the temperature of the dough is always kept at 30, because the protein in the flour has the highest water absorption, which can reach 150%, and the gluten generation rate is also the highest at this time, and the quality is the best, that is, the extensibility and elasticity are the best, and the most suitable for stretching.

Expansion: 1. Mixing flour is to add liquid to the powdered object and stir or knead it to make it sticky, and knead the flour with water. Water and additives are added to the flour, and through a certain period of appropriate stirring, gluten and glutenin gradually absorb water and swell, bond with each other, form a continuous membrane-like matrix and cross each other, and form a three-dimensional gluten network structure with certain elasticity, extensibility, viscosity and plasticity, so that it can be further utilized.

2. There is knowledge in the noodles, just in terms of mixing water and flour, it is quite complicated, such as rolling noodles and dumplings with cold water and noodles, and wrapping roasted wheat.

Blanch the noodles with boiling water.

For spring roll wrappers, the dough must be thinned, etc., and 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 it"Snowflake noodles"。

The method of pulling the noodles and noodles is as follows:

Prepare a clean basin, place the appropriate amount of flour in the basin, and prepare the appropriate amount of warm water. Pour water into the flour bowl and stir. It is best to use salted water to make the noodles taste better and taste strong.

And the noodles should be smeared with some oil, then covered with a basin or damp cloth and let rise for 15 to 20 minutes, remove the basin or damp cloth and then use strength to mix the dough.

Once the dough is reconciled, it takes a few minutes to knead the dough well, about three minutes. Then use a rolling pin to roll out the separated dough, try to be thinner, pour a little cooking oil on top of the rolled dough, and then wipe it evenly, and finally find plastic wrap and wrap it.

Key points of the blending procedure.

1. Cool water and salt. If it is 200 grams of noodles, add 1 gram of salt.

2. Degree of softness and hardness. Not too soft, not too hard. Mix the noodles and press them down with your hands with a little effort.

3. Wake up. The reconciled noodles should be kneaded repeatedly, maintaining a "horizontal" action, and must not be kneaded in circles like kneading steamed buns. This can avoid hurting the "gluten".

The resting time is about 30 minutes, and then it is kneaded into a "dough base", and the whole process must be smeared with clear oil to prevent sticking. Do not allow the noodles to cool or dry, and put them in a warm place in winter. The base of the face can be covered with film.

Ingredients: 500 grams of flour, 4 grams of salt, 250 grams of water.

Excipients: appropriate amount of potato carotene, appropriate amount of meat, appropriate amount of spinach.

Steps: 1. Add salt to the flour and stir well.

2. Add water and stir into a flocculent shape.

3. Knead the dough and relax for 10 minutes.

4. Rub until smooth, then relax for another 10 minutes.

5. Knead smooth again and continue to relax for 10 minutes.

6. Directly knead into strips and cut into uniform agents, each agent is about 80 grams.

7. Roll into strips, put them on a plate, cover with plastic wrap, and relax for more than 30 minutes.

8. Take a piece of medicine, stretch it out, fold it in half, then beat it to length, fold it in half, and beat it into a uniform and smooth thin strip.

9. Put boiling water into a pot and boil, light a bowl of cold water, add spinach, and bring it to a boil.

10. Add your favorite side dishes according to your preference, stir well and serve.

To mix the dough, it is necessary to use light salt water.

And noodles (taste a little salty water), no matter how many noodles, in winter with cold warm water, in summer with cold water and noodles, the water should be poured while stirring, can not be poured into the noodles at one time, mixed into a flocculent, kneaded into a soft dough, rubbed back and forth until about 5 minutes. Squeeze the noodles into a bowl and buckle the noodles.

For 5 minutes, take it out and knead it smooth, roll it out into a thin cake, smear it with oil, buckle it in a basin, and make the dough again for more than 30 minutes.

Put dry flour in a <> basin, put salt in the ratio of 3 grams of salt for one pound of flour, and then put in 3 grams of alkaline noodles.

Live the noodles with warm water, stir while adding water, first live into flocculents, and gradually squeeze them into a ball after there is no dry flour, knead them into a dough with moderate softness and hardness, and close the dough.

Twenty minutes. <>

First of all, we prepare a pound of flour, add three grams of salt, salt can increase the essence of the flour, stir the noodles into flocculent form with cold water and knead them into a smooth dough, and cover them with plastic wrap.

Allow to rest for 20 minutes. Take out the awakened noodles and continue to knead them, make ramen, kneading the noodles is very important, this step is very important, don't be lazy. Be sure to knead thoroughly to bring out the essence of the dough.

Clever food for the sky: ramen, if you want to pull up, constantly. It is necessary to start with the choice of flour, and generally the flour we use for ramen noodles can choose high-gluten flour, which can save us a lot of trouble. Gluten flour.

It refers to flour with an average protein content of about about 10, and usually a protein content above it can be called high-gluten flour. High-gluten flour is darker in color, more active and smooth, and it is not easy to form a clump when grasped.

Cover the dough with plastic wrap and let it rise for 20 minutes to half an hour, this process makes the dough fully proof, and the effect of proofing is mainly to fully integrate the moisture of the dough, and also make the dough strengthen its toughness and ductility.

Easy to make. After half an hour is up, continue to knead the dough, and after kneading for about five minutes, continue to proofing, and this kneading step must be repeated two or three times. The resulting dough is tough and easy to make.

In addition to the 500:3 ratio of all-purpose flour to salt, and 230 cold water (cold water is used in hot days in winter, hot water is volatile to affect the dough, the most important thing is the kneading technique, remember, after stirring into a flocculent shape and compacting it into a cake with a fist and kneading it on the panel, it must always be kneaded in one direction, that is, after kneading into a long strip, it can not be kneaded at 90 degrees, nor can it be kneaded at 180 degrees, just fold the strip in half and continue to knead in one direction, repeat many times. Other ingredients can be operated after more than 1 hour (preferably in the refrigerator, not frozen).

The kneading technique is not right, and the fiber is not smooth, which is the key.

The secret to continuous ramen is to make the noodles more gluten for a while so that they don't break when you pull them.

The secret is to use high-gluten flour for ramen, and put some salt in the noodles when mixing them, so that the noodles will be very firm and not easy to break.

If you want to pull ramen noodles continuously, the most important thing is to choose high-gluten flour, and secondly, if you are doing it in winter, you should choose warm water, while stirring and slowly pour water into the noodles, you can put cold water into it in summer, you must remember that you can't pour all the water into it, you need to slowly add water into it little by little.

The dough is easy to break may be due to the improper amount of water when mixing the 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.

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.

If the dough is too soft, it may be because the amount of water used in the dough is not appropriate. Too little water is too dry and prone to breakage. If it is too wet and too soft, it can also break easily.

Because when there is too much water, the noodles will not be firm no matter how long they are rolled, thick or thin. If you want your ramen to be continuous, you need to add less water. Ramen is very technical, and in order to make good ramen, you must master the correct essentials, that is, to prevent the noodles from dehydrating, to shake the noodles evenly, to roll the noodles evenly, to sprinkle the pot evenly, and to prevent the squatting pot from clumping.

To produce ramen, it is necessary to choose a high-gluten flour with a protein content of more than that. The higher the protein content of the flour, the higher the gluten content of the flour. If an individual chooses ordinary all-purpose flour to make ramen at home, the basic ramen will definitely break because the gluten is not enough.

It is customary to stir the noodles with warm water. In fact, doing so can easily reduce the firmness of the noodles. Generally, the noodles are stirred with cold water when making hand-pulled noodles.

If there is no problem with the formula ratio of the noodles, it is likely that there is a problem with the process of the noodles, and if the process of the noodles is not right, it is easy to have various problems.

Water surface and slag noodles, these two kinds of problem noodles will cause noodles to break in the process of ramen, indicating that the amount of Peng ash is too large, and the noodles are loose and generally need to increase the speed of ramen, but because novices are not skilled, the speed of ramen often cannot keep up with the speed of noodles falling, so the noodles are broken; Solution; The number of times Peng ash is added is less. If the noodles are loose, it is advisable to add some dry flour and remake them. Also, during the ramen process, the noodles are put away every time.

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First of all, make the noodles well, not too soft, there is an appropriate amount of oil to rest, especially the amount of noodles to determine, and finally the strength, take out a piece of noodles to test the hardness

You can add some water to it, because to get a good ramen, you need a lot of technology and you need to master the relevant essentials. In this way, the noodles will be prevented from becoming dehydrated.

In this case, you should pay attention to kneading the noodles when making the noodles, and you should also pay attention to controlling the moisture and heat, so that the ramen noodles can be more chewy and will not break easily.