What are the tips for noodles? There are three ways to sum surfaces

Mixing tips.

Pasta generally includes dumplings, noodles, pancakes, etc., and different types of pasta have different methods of noodles. Let's briefly introduce some tips on noodles.

1 To eat noodles, you have to eat authentic hand-rolled noodles, but now there are fewer and fewer people who can make hand-rolled noodles. Dough is essential for making hand-rolled dough. Don't add water too quickly when mixing noodles, roll noodles must be harder, add a small amount of salt or alkali to the flour, try to knead until even smooth, and the noodles must wake up for a while to be more gluten.

2 Dumplings are a must-eat meal for Chinese festivals. When mixing with dumpling noodles, add an egg or a little starch, knead thoroughly, and also wake up for about half an hour, the rolled out dumpling skin is smooth and non-sticky, and the taste is very good.

3 Nowadays, if people want to eat pancakes, they mostly buy some from street food stalls. The dough for making pancakes must be slightly softer, and the noodles in summer are harder than those in winter due to the influence of thermal expansion and contraction. No matter what kind of noodles you are with, you have to wake up for a while to get the better effect.

Put the crumpled dough in a plastic bag and wrap it for 30 minutes, and then take it out softly and it will be smooth

Use more water, use more force.

Is it necessary to be so smooth?

The warm water is live, and the direction of kneading can not be messy.

Summary. There are three main types of dough mixing methods: mixing method, blending method, mixing method, no matter which dough mixing method is used, we must correctly grasp the dryness and humidity of the dough blank.

There are three main types of dough mixing techniques: copying and mixing method, blending method and mixing method, no matter which dough technique is used, we must correctly grasp the degree of dry and wet noodles. Repentance.

Put the flour into the container before laughing, make a hole in the middle of the flour, put in an appropriate amount of water in stages, and mix it with both hands from the outside to the inside, from the bottom of the tank upwards, and so on many times until the water and flour are fully mixed into snowflakes. The copy-mixing method is often used to prepare water, dough blanks, etc.

2. The blending method puts the cracked flour on the board to form a shape with a thin edge in the middle, pours in the dry water and all kinds of auxiliary materials to the middle, and gradually blends the Xiaoyuan Cave from the inside to the outside until it forms a snow flake shape, and then puts in an appropriate amount of water and mixes it into a blank one by one. The blending method is often used to prepare water and oil surface blanks.

3. Stir and imitate cherry blossom method to put the flour into the basin, add water to prepare the wide bush with the left hand, hold the tool with the right hand, and stir while adding water until the dough is mixed into a uniform blank. In the mixing process, it should be slow and then fast and in one direction. The stirring method is often used to prepare hot noodles and egg batter noodles in pastries.

MaterialsFlour. Water.

Salt. and dough (non-sticky, non-sticky, glossy) practice

1.Pour an appropriate amount of flour into a basin first.

2.Pour half a bowl of cold boiled water, add salt and stir well. Put salt for the purpose, and come out of the dough is very gluten.

3.Pour a little water first and stir with chopsticks. (Note: When pouring water, pour it little by little, pour a little, stir to see, remember not to pour more than once).

4.Stir the noodles with chopsticks.

5.If the water is not enough, pour it again and continue stirring. That's all it takes, start kneading the dough.

6.Knead. <>

7.It is to knead the dough with the palm of your hand.

8.Kneaded dough.

9.Cover and let rise for 1 minute. Rub it twice.

Then use a spoon to pour half a spoonful of water into the basin, remembering not too much. (This water is used to clean the noodles that can't be removed from the basin.) Then knead the dough, and it feels like washing gluten.

If it is obvious that you still feel that there is a lot of water, pour another 1-2 tablespoons of flour and continue to knead.

10.Finally knead the dough. Hurry up. It will be very light when you wake up for a while. Depending on the need, the time to wake up is also different. In the future, you don't have to worry about harmony.

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 "snowflake noodles". In this way, the flour will not be soaked and will not be dripping everywhere, nor will it stick to the batter all over your hands. Then sprinkle water on the "snowflake noodles" and stir them by hand to make them into lumpy lumpy dough, called "grape noodles".

At this time, the flour has not absorbed enough water, and the hardness is large, you can stretch the dough into pieces, wipe off the batter sticky on the basin or panel, and then dip your hands in some water to wash off the flour on your hands and sprinkle it on the "grape noodles", you can knead the grape noodles into smooth noodles with both hands. This kind of dough mixing method is called "three-step water addition method", which can make the whole dough mixing process clean and neat, and achieve the effect of "dough light, basin light, and hand light".

The amount of dough draft varies depending on the use. Take Qiwu flour or Fuqiang flour as an example, for every 500 grams of flour, the dough of rolling noodles has a draft of 180-200 ml, the dough of dumplings has a draft of 200-210 ml, and the fermented noodles of Baozi have a draft of 225-250 ml, adding 60%-70% of water in the first step, 20% of water in the second step, and finally adding enough. As long as the noodles are mixed in this way, the "three lights" can be achieved.

The dough of the dumplings is softer, and you must wake up for a while before using it; When making bread, you should use 60 or 70 degrees of warm water and dough to make the bread soft and delicious. Dumplings and steamed buns should be awakened for a while, and the cake noodles can be used as soon as they are reconciled and must be particularly soft.

Add some sesame oil, repeat it, then take a knife to peel the dough to see if there are any pores inside, if there is any, you need to reconcile.

How to make bread and noodles:

Ingredients: 250 grams of bread flour, 25 grams of butter (with salt).

Excipients: 3 grams of salt, 120 grams of water, 40 grams of eggs, 35 grams of caster sugar, 3 grams of yeast.

Specific steps: 1. Weigh 3 grams of salt, 35 grams of sugar, 120 grams of water, and 40 grams of eggs in the egg bowl.

2. Then add 250 grams of high-gluten flour and 3 grams of yeast.

3. Draw a circle with your hand and mix the flour and liquid evenly.

4. Move the mixed dough to the kneading pad with a scraper and prepare to start kneading.

5. Knead dough with the root of one hand to push forward, and the other hand to gently support.

6. Knead repeatedly for about 5 minutes, at which time gluten is initially formed.

7. At this time, the dough is flattened and 25 grams of softened butter is added.

8. Rub the base of your palm repeatedly as before.

9. When the dough is not particularly sticky, start to beat the dough on the kneading pad, just add the butter dough will be more sticky, please rub patiently, it will become less sticky after about 5 minutes.

10. Beat repeatedly, fold about 150 times, the dough will become smooth, at this time it is almost done, and then use a scraper to roll the dough.

11. After rounding, cut a small piece down to check whether the kneading is completed.

12. Gently pull it away with your hand, remember to pull hard, you can see the film like chewing gum to complete the kneading.

13. Knead the dough together, round it again and put it in a basin, cover with plastic wrap, and then you can ferment for the first time.

1；There is a lot of knowledge in the noodles, just in terms of mixing water and flour, it is quite complicated, such as rolling noodles and making dumplings with cold water and noodles, wrapping roasted wheat with boiling water to scald noodles, and spreading spring roll wrappers to thin the dough, etc., the methods are different.

2；The correct way to mix the dough, you can not add enough water at one time, pour the flour into the basin or on the panel, dig out a pimple pond in the middle, pour the water into it slowly, and stir it 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 "snowflake noodles".

3；Dough mixed with warm water, flour and an appropriate amount of warm water at about 50 degrees Celsius 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.

4；Hot water and noodles, pour flour into the basin, heat the water (60-100 degrees) and stir with a rolling pin, while pouring water, stirring, stirring action should be fast, especially in winter, it is more agile, in order to make the noodles evenly scalded. The amount of water used should be mixed at one time during the preparation process, and cannot be mixed after the clump is formed. Because after the ball is formed, it is difficult to knead it evenly with heating water.

5；Cold water and flour is a water-mixed dough prepared by mixing water at a temperature below 30 degrees, commonly known as cold water noodles. 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.

6；When kneading the dough according to all methods and after the dough, it must be kneaded until it is tough. The more you knead the better, and after kneading thoroughly, the raw embryo skin will not crack and expose the filling.

Here's how I did it.

1. Ingredients: 500g of flour, 220g of water (the approximate amount varies according to the amount of water absorbed by the flour, so don't put it all in at once, put it almost stirred to see, and then put it), Angel yeast 5-10g, a little sugar and a little salt.

2. Harmonious, you can knead more, the longer you knead, the better it tastes.

3. Put the kneaded dough into a large bowl or basin and cover it to prevent the skin from drying out, and the temperature is about 40 degrees for about an hour and a half. In winter, it sometimes takes 10 hours in cold places. It's okay to see the surface initiate to nearly three times the size.

First of all, you have to understand what you are doing with noodles, in order to make dumplings? Rolling noodles? Steamed steamed buns? Steamed flower rolls? Depending on the purpose of the dough you are using, determine the hardness and softness of the desired dough.

For the noodles required to roll the noodles, it is generally required to be relatively hard, and the noodles that come out of this way are strong! The dumpling noodles are relatively mediocre, if they are too hard, it is more difficult to knead, if they are too soft, it is difficult to form, and the ability to carry the filling is insufficient; The dough required to make the flower roll is relatively soft, because there is generally a forming process after it is alive, and this process requires the dough to be softer. Moreover, the steamed bread noodles and the picture scroll noodles need fermented noodles, and the steamed bread made by the noodles made in this way will produce gas during the steaming process, making the steamed bread rolls more fluffy (as the saying goes, "virtual"), and the taste is good; Whereas, dumpling noodles and noodle noodles are dead noodles and do not require the process of fermentation.

The above is the requirements for various faces, and the following is the usual process of faces.

After the flour is contained, add a little more water first, the water is best to add a small amount in the process of dough, after adding water, repeatedly pluck the flour with your hands, all places should be taken into account, forming a large number of small gluten, so that you can adsorb as much dispersed flour as possible, water is insufficient is to add an appropriate amount, try to make the bottom of the container dispersed less flour (for the dough that requires harder noodles, the bottom of the container can have more flour left, and these flours will be mixed in the process of the back and noodles), after forming a large amount of gluten, Flip the dough with your fingers, then press the dough with the palm of your hand, this is a process of force (especially if the dough is hard), and then continue to turn it up and press the ......This goes on and on until a dough with a stable appearance is formed, then add a small amount of water, then grab the dough and make a circular motion along the bottom of the container to stick to the scattered flour, and then work until you see that the surface of the dough is relatively smooth, the cut section is relatively smooth, and the texture is clear. Finally, cover the dough with a clean and wet rag (we wake up the noodles there, so that the water that the noodles live in can be fully absorbed and dispersed).

If you want to ferment the noodles, you need to add yeast to it when you add water for the first time, and after you have reconciled, put the container in the hot ground letter liquid side, and use fermentation to fully ferment in one night!

If you find that the dough is a little hard after the dough is formed, you can add some water to the dough and cover it with a rag, which can absorb some water and improve the hardness of the dough, but this method can only be fine-tuned, and the hardness is irreversible. ;

1. Cold water and noodles: Cold water and noodles are dough prepared by flour and water below 30. It is characterized by a compact structure, strong toughness, white and shiny dough, and a refreshing and strong finished product.

The main uses are boiled varieties, such as noodles, dumplings, and wontons. The water consumption of 500g of flour is between 200 and 300g, and the water content of flour is high in summer, and the water mix should be less; In winter, it is drier and more water-filled. The principle of the ratio of dumpling dough flour to water is 2:

1。2. Warm water and noodles: Warm water and noodles are dough made by using 50 to 60 flour. It is characterized by a certain toughness and viscosity, rich plasticity, the finished product is not easy to be out of shape, the dough is white and dark, slightly shiny, and the finished product is soft and glutinous.

It is suitable for making steamed dumplings, home-style cakes, scallion pancakes, pies, siu mai, etc.

3. Hot water dough: Hot water dough is a dough mixed with more than 65 water and flour, and 85 to 100 water is commonly used. It is characterized by soft waxy, poor toughness, strong plasticity and easy digestion.

The dough is dark and dull, and the finished product has a waxy taste. It is suitable for making steamed dumplings, siu mai, pot stickers, spring cakes, etc.

4. The water temperature used in hot water and noodles is high, and the noodles can not be operated directly by hand, generally Liyin is to put the flour on the panel or put it in the basin, while watering, stir with a rolling pin until it is stirred through, and the hot water should be added enough at one time to make the flour particles absorb water evenly.

5. After the flour is scalded, it should be spread out, emit heat, sprinkle with a small amount of cold water and knead the dough. Hot water dough is not suitable for long-term dough.

6. The above methods are very good for kneading.