What is the best way to fit the surface, and what is the difference between the surface and the surf

Add less water and knead the dough firmer. Add 200g of water to a pound of noodles and about 220g of water and come out of the noodles is more glutenous, the water absorption of various flours is different, you have to adjust the amount of water according to the situation of your home. The dough used to make noodles does not need to be salted and alkaline.

Share] and the method of noodles.

Recently, students often ask about the face-to-face question, and here I will tell you one of the easiest ways I have practiced

1. Dough (making steamed buns, flower rolls, lazy cages, steamed buns and other flour food) Materials: 500 grams of ordinary flour (I like to use the rich flour of the big mill), 250 grams of warm water (flour: water = 2:

1) 2 teaspoons of dry yeast (that's 10 grams. I usually use Angel dry yeast), 5 grams of sugar

1. Put the flour in a basin and dig a hole in the middle.

2. Put the yeast and sugar in warm water to dissolve (this process takes five minutes). Pay attention to the water temperature is not too high, just touch it warm, otherwise it will kill the yeast, and the yeast will be inactive.

3. Pour 2 into the pit of 1, immediately stir it into a small dough shape with chopsticks, and then knead it into a non-sticky dough with your hands. If you follow the flour: water = 2:

1 ratio to the dough, the dough is moist, then add a little flour. I watched TV and said that if this effect occurs, it means that the quality of the flour is good. The final kneaded dough should meet the "three lights":

Face light (the surface of the dough is smooth and non-sticky), hand light (hands do not stick to the dough), basin light (the basin does not stick to the dough). Once reconciled, cover the pot with a damp cloth and place it in a warm place to leaven. You can put it indoors in the summer and the heating in the winter, but don't put it in the sun!

The fermentation time is about 1 hour.

Precautions: When pouring water into the flour, avoid a little rehydration, and be sure to add enough water at one time. Add a little water and the gluten of the dough is not enough, and it takes a long time to knead it to achieve the effect of glossing.

4. After the fermentation is over, the dough smells faintly sour. Take out the fermented dough, place it on a thin dough board, add some flour and knead it again into a non-sticky dough. Allow to rise for 10 minutes.

5. At this time, you can make steamed buns, flower rolls and other leavened foods. After that, it will take another 20 minutes to rise. During this period, prepare the steamer, boil the water in the steamer, and then put the proofed buns and flower rolls into the steamer for 15 minutes.

2. Dead noodles (make pies, dumplings, pancakes, etc.)

Ingredients: 500 grams of flour (still prefer to use the rich flour of the big mill), 250 grams of warm water.

1. Dig a pit in a basin of flour, pour water into the pit and stir it into a small dough with chopsticks, and then knead it into a non-sticky dough by hand. If you don't feel enough flour, you can make up for it. Wake up for ten or twenty minutes before operating.

3. Hot noodles (making spring cakes, hot noodles and steamed dumplings, etc.).

Ingredients: 500 grams of flour (or a large mill), 250 grams of boiling water (the method of rolling away: the same as two.

Be sure to stir with chopsticks first, and then carefully knead the dough with your hands, because the dough is hot! It is better to make hot noodles in winter, because the noodles will make your hands warm and comfortable. After the hot noodles are reconciled, they are not sticky to the hands or the board, and there is basically no need to sprinkle thin noodles on the board.

The conjunctive side is the conjunctive servant, face down; Reverse, back; Opposite side; The whole side.

Noodles are kneaded with water and flour.

1. The effect is different.

boiling water and noodles, the noodles are very soft; Warm water and noodles, the noodles are neither soft nor hard; Mix with cold water and dough, the dough is slightly harder.

2. The food produced is different.

boiling water and noodles, suitable for steaming; Warm water and noodles for cooking; Cold water and noodles for cooking.

3. The taste is different.

Boiling water and noodles make the food soft and creamy; Warm water and noodles make the food taste just right, easy to chew; Cold water and noodles have a smoother taste.

Boiling water and noodles: Due to the high temperature of the water, the water temperature heats up and denatures the protein, and the gluten is destroyed, resulting in hydrophilicity.

Decreased, gluten decreased, starch dissolved with a large amount of water when heated, expanded to form a paste, and viscosity was enhanced. The noodles are soft and suitable for steaming.

Warm water and noodles: The noodles are not soft or hard, suitable for cooking, pot branding, etc.

Cold water and noodles: The water temperature should not cause protein denaturation.

and changes such as starch swelling and gelatinization, the protein combines with a large amount of water to form a dense gluten network and tightly encapsulate other substances.

The formation of cold water dough is caused by the absorption of water by proteins, so the dough has good gluten, the dough is slightly harder, and it is relatively smooth, which is best for cooking.