Why ramen noodles get tougher the more you pull 5

The tenacity of ramen depends on a lot of factors:

1. Select the surface. Only fresh, gluten flour with a high protein content can guarantee the prerequisites for successful ramen making.

2. Noodles. 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 air temperature, through the difference in the temperature of the water used when making the dough, the temperature of the mixed dough is always kept at 30, because the protein water absorption in the flour is the highest at this time, 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.

3. Wake up. The purpose of leaving the dough for a while is also to promote gluten production.

4. Slide strip. The young man with a strong arm first pounds, kneads, pulls, and drops the large ball of soft dough repeatedly, then puts the dough on the board, holds the ends of the strip with both hands, lifts it and beats it vigorously on the board. After the strip is elongated, the two ends are folded in half, and the two ends are continued to be held and beaten, and so on, the purpose is to adjust the order of the gluten proteins in the dough, so that the disorganized protein molecules are arranged into a long chain, which is called Shungluten in the industry.

Then roll into long strips and knead them into 20 mm thick and chopstick-long strips, or roll them into round strips.

5. Ramen. Ramen is a one-handed skill, hold both ends, both arms evenly accelerate outward, and then fold the two ends in half, both ends are placed in the finger gap of one hand at the same time (usually with the left hand), the middle finger of the other hand is hooked downwards to the other end, the palm of the hand is turned up, so that the noodles form a noose, and at the same time the two hands are pulled to both sides. Once the noodles are elongated, place the end of the right hand on your left finger and continue to hook the other end with your right hand.

When stretching, the speed should be fast, the force should be even, and so on, each time it is folded in half, it is called a buckle.

The shorter the drawing time, the better. The ramen noodles do not become tougher the more they are pulled, but the more times they are drawn, the worse the quality of the noodles. The accuracy of ramen noodles determines the factors 1, flour quality 2, production method 3, addition of auxiliary materials 4, production technology 5 noodle cooking technology -- Marulong Lanzhou ramen network training.

There is fluffy ash in it, which is a kind of stone.

The noodles should be harder and more salt in summer! The ramen noodle is thicker.

In general, it is necessary to choose fresh high-gluten flour. Now, flour processing has become very professional, and there are special powders for steamed buns and dumplings, and there are also special powders for ramen.

It's just that don't be greedy for cheap and choose old flour or moth-eaten, rat-bitten, mildew-polluted flour, which not only does not meet health standards, but also the protein molecules contained in the spoiled flour are also destroyed, and the protein in the flour cannot be combined with water to form gluten. Therefore, fresh high-gluten flour is the guarantee of good ramen.

With high-gluten flour, you also need to work on the noodles, which is the key to making ramen.

First of all, you should pay attention to the temperature of the water, which is generally required to use warm water in winter and cool water in other seasons. Through the difference in the temperature of the water when mixing the dough, the temperature of the dough is always kept at about 30, and the gluten generation rate is also the highest, the quality is the best, the extensibility and elasticity are the best, and the most suitable for stretching. If the temperature is too high or too low, it will cause denaturation of the protein and lose its properties.

Summer noodles are the most test of the level of ramen masters, and everyone in the industry knows that "summer dough is not easy to serve", and the noodles and smash them can't pull the noodles at all. This is mainly because of the temperature.

1. Lanzhou's ramen noodles are filled with a natural substance (alkaline ingredient) called grey water to improve toughness!

2. Ordinary home production, you can make the noodles a little harder, and then spread them into a cake shape, coated with raw oil, covered with plastic sheeting, and put them for a period of time (wake up for half an to an hour or so, the specific time is determined according to the actual situation), and the ramen noodles made of such noodles are tough and chewy.

1.If you want the noodles to be strong, you must choose high-gluten flour. Because of its high protein content, it has strong gluten, and is often used to make bread and noodles with elasticity and chewiness.

It is mostly used in muffins (mille-feuille) and cream hollow cakes (puffs). In terms of cakes, it is limited to high-ingredient fruit cakes.

2. Salt can improve the muscles and bones of the noodles. If you don't use water and use eggs instead of water to make noodles, the noodles will definitely be delicious. And no matter how you mix the noodles, the noodles must be harder, so that the noodles will be strong.

3.The last step of cooking the noodles should not be neglected. Everyone should know that the soup used to cook noodles in noodle restaurants is very wide.

If there is less soup to cook the noodles, then the noodles will stick together and will not be too strong. There is also the boiled noodles over cold water, so that the "hot expansion and cold contraction" will be more vigorous.

First of all, when choosing flour, try to choose flour with high gluten, and flour with high gluten is the premise of making noodles!

Second, the hardness of the dough should be mastered, the dough should not be too soft, according to 500 grams of flour and about 200-250 grams of water to grasp flexibly, try to be a little harder, so that the cooked noodles are stronger!

Third, add a little refined salt when mixing the noodles, adding a little refined salt helps the flour to increase gluten, according to the ratio of 500 grams of flour to 4 grams of salt, more salt noodles can not be opened!

Fourth, the proportion of gray water when mixing the dough is about 2% of the flour, and it must not be more, otherwise there is no way to ensure the gluten of the dough.

Fifth, if you want the noodles to be more strong, you can follow the ratio of 50 catties of flour to 40 eggs and noodles, such noodles are particularly strong when cooked, and they are basically not soft from the beginning to the end, which is also our secret!

The sixth is the time to cook the noodles, the noodles must be boiled for a while, the noodles will not reach the strength when they are not cooked, so cooking the noodles is also very important!

First of all, you can add a little salt to the water, beat an egg in the noodles, and after the noodles are alive, press and knead them repeatedly, and the effect will be better.

It will be more tenacious to put in the hanging white block, but that kind of non-food additive, that thing is toxic. You must not use that thing. The best way is to put a little salt and mix the noodles with light salt water, so that the noodles will be stronger and tougher, and the key is that it is healthy and non-toxic.

The inside of ramen needs to be tough. It is possible to put food additives, such as sodium metabisulfite. However, eating these things is harmful to the human body.

If you eat it yourself, it's better not to put it away. Now these problems have been solved, so it's better for you to do it with a little conscience.

What to put in ramen noodles will become tougher, the flour used to make ramen noodles is first of all high-gluten flour, this flour is particularly tough, plus a food additive, called puffy ash, commonly known as ramen agent, plus he will be more tough, better than they say adding eggs, generally Lanzhou ramen will add this additive, it is also a specialty over there, and a small amount of it is not harmful to the human body.

Lanzhou ramen uses fluffy ash. Peng ash is a grass ash made from Peng firewood grass, which has been used for hundreds of years. In addition, puffy ash is only used in Lanzhou beef noodles, and there is no national standard to enforce.

After adding it to the ramen, it can increase the texture of the ramen, and it will be more "strong". There is also a special noodle dough in Wuwei, Gansu Province.

Ramen noodles are usually filled with eggs or 1 point of oil to make the ramen more resilient or spicy gluten. High gluten powder. In this way, you can make ramen. It's tougher, and it's pulling and pulling.

In fact, adding some high-gluten flour to the ramen can improve the toughness of the ramen, and in addition, adding alkaline noodles can also improve the moistness and taste of the ramen, making it more tender and fragrant.

When making ramen, add an appropriate amount of salt and eggs to make ramen noodles, and the toughness of the noodles will be greatly increased. I used to work in a noodle restaurant, and sometimes I happened to meet them and noodles when I went to the back kitchen, so I knew.

If you want to make ramen noodles tough, you need to put a little salt when mixing the noodles, and the light salt water and the noodles are more strong.

Putting some edible gum in the ramen noodles will make it more resilient, because many ramen restaurants nowadays add such things. Therefore, if the ramen is too tough, try not to eat too much.

Personally, I think that if you want to make the noodles stronger, you should add some eggs to the noodles, and in many places you put duck eggs in them, and the noodles used to make ramen noodles are made with high-gluten flour, and then you add duck eggs when you mix the noodles, which will make the noodles more strong, so that you can make delicious and strong ramen!

It's better to put a little salt when mixing the noodles, and he doesn't need any ordinary flour or high-grade flour for this flour, just ordinary flour, and then you can put some salt.

The ramen restaurant outside is filled with boron ash, a traditional practice of Lanzhou ramen noodles that families usually use salt and a moderate amount of baking soda instead. Safety and health.