Which kind of water is best for noodles? What kind of water is used for the noodles

Eh, what to make pasta?

Mineral water is not necessary.

Distilled water is also not necessary.

Heated boiling water and rice balls, mochi and the like are good.

It's up to you to do what you do.

Personal experience, let's refer to it.

And noodles play a lot, at home noodles and noodles are sometimes made noodles, steamed buns, pancakes, flower rolls, bun skins, dumpling skins, etc., so according to your needs to determine the softness and hardness of the noodles to further determine the temperature of the water, of course, no one at home or restaurant uses other water to cook, generally warm boiled water to make water, too cold and too hot have an impact on the hardness of noodles, I know that distilled water does not contain anything in the cleanest water, of course, even minerals and calcium are not good for the body, with heated boiling water will scald the noodles into lumps, Cooking with mineral water and noodles will be sweeter than tap water... FYI. Hey.

Warm tap water will do.

Heated boiling water is better.

If the dough is for dough, use warm water to facilitate fermentation; If it is a pancake, you can use one-third of the boiling water and the remaining cold water to make the dough firm and soft.

After the tap water is boiled, wait for it to be low and mix the noodles.

It is best to use cold boiled water for noodles. Speaking of experience, you can give it a try.

When I mix noodles, I always connect some cold water from the water pipe, and then I start to mix noodles with hot water from the kettle, which is slightly warmer or not too hot.

Warm water will do.

If it is dough, yeast, add a little sugar and baking soda will make it better and faster.

For the dead side, use warm water, and the usual purified tap water is enough.

The noodles are divided into cold, warm and hot water.

One: Pasta suitable for making with hot water dough:

Hot water dough is also called boiling water dough or hot dough. The water temperature is generally 60-100 degrees. Because under the action of hot water, the protein in the flour is coagulated and decomposes the water, the gluten is destroyed, and the starch absorbs a large amount of water and expands into a paste and decomposes the monosaccharide and disaccharide, so it forms the hot water dough glutinous and small, the finished product is translucent, the color is poor, but the taste is delicate, rich in sweetness, and it is easy to ripen when heated.

Hot water noodles are suitable for making steamed buns, steamed dumplings, siu mai, pot stickers, oil cakes, etc.

2: Pasta suitable for making with warm water dough: The dough prepared with flour and an appropriate amount of warm water at about 50 degrees is called warm water dough.

Because the water temperature is higher than that of cold water, the diffusion of water molecules accelerates, so that the formation of gluten texture is limited to a certain extent, while the water absorption of starch is increased, and the gluten, toughness and elasticity of this dough are lower than those of cold water surface, and the color of the finished variety is inferior to that of cold water dough. Warm water and noodles are characterized by softness and strength, plasticity, and easy forming; It is not easy to lose shape after cooking, and the taste is moderate, and the color is whiter.

This characteristic is especially suitable for making various steamed cakes, such as cabbage cakes, goldfish cakes, and Sixi cakes.

3. Pasta suitable for making cold water dough: cold water dough is a water dough mixed with water at a temperature below 30 degrees, commonly known as cold water dough.

Due to the use of cold water or cooler water and flour, the protein in the flour cannot be thermally denatured, resulting in the formation of more and stronger gluten. Starch will not swell and gelatinize at low temperature, so the formed surface is solid, tough, tensile and rigid, also known as "dead surface".

The cold water surface is characterized by the white color of the finished product, which is refreshing and gluten-free, not easy to break, and is generally suitable for boiled and branded varieties, such as dumplings, noodles, spring roll skin, pearl soup, pancakes, etc.

Warm. If you steam steamed buns, it's good to add some milk.

Add some egg whites to fry something.

It depends on what you plan to do, and different water and noodles are different. Generally, there are cold water and noodles, warm water and noodles, and hot water noodles.

Cold water and noodles: The water temperature cannot cause changes such as protein denaturation and starch swelling and gelatinization, and the protein combines with a large amount of water to form a dense gluten network and tightly wrap other substances. The formation of cold water dough is caused by the absorption of water by proteins, so the dough has good gluten, strong toughness, strong extensibility, and white color.

It can make noodles, wontons, dumplings, spring rolls, etc.

The dough made by hot water is also called hot noodles, and it is a dough made with boiling water. (With water above 70 degrees can be) the nature of hot noodles is just the opposite of cold water dough, due to the high temperature of water, the water temperature makes the protein heat and denature, the gluten is destroyed, resulting in the reduction of hydrophilicity, gluten decrease, starch is heated and a large amount of water dissolves, expands to form a paste, and the viscosity is enhanced. It can make pot stickers, spring cakes, fried boxes, fried cakes, siu mai, etc.

Of course, cool, lukewarm, and hot water are fine. But I prefer to use cold water, which is more chewy.