How to make the dough from the flour

Flour, water, alkaline flour, salt. (The ratio of surface water is about:.)

Method: 1 Mix flour, water, alkaline noodles and salt into a water-adjusted dough, and let it sit for about 30 minutes.

2. Grasp the two ends of the dough with two hands, and then perform a series of shaking actions until it has a certain extensibility, and then place it on the sprinkling board for the next step.

3 Evenly wrap the surface of the shaken dough with a layer of dough, grasp the two ends of the dough with both hands, and then evenly pull to both sides, so repeatedly pull about 7 8 buckles to complete the ramen operation.

4 Quickly put the processed noodles into a pot of boiling water and cook them before serving. (When cooking, use chopsticks to spread the noodles when they float to the surface for about 7 8 seconds to prevent the noodles from sticking to each other.)

Flour is actually flour extracted by removing gluten. The so-called flour (Cheng noodles), also known as wheat flour noodles, is a flour processing to wash away the gluten, and then the washed gluten powder is precipitated, the water is filtered dry, and then the precipitated powder is dried and ground finely.

Its characteristics: the color is white, the noodles are smooth, the noodles made are translucent and crisp, and the noodles are crisp and cool, the entrance of steamed products is smooth, and the fried products are crispy).

It is generally sold in supermarkets, or in food stores and flour stores. It is currently limited to Guangdong. This powder is soft, small extensibility, and large plasticity, and the dim sum chefs use its characteristics to make a variety of exquisite dim sum such as dragon ball dumplings, phoenix eye dumplings, and flower dumplings, with diverse and novel styles.

Flour is also known as flour, flour, and wheat starch. It is a gluten-free flour made of wheat. It can be used to make various snacks such as shrimp dumplings, noodles, rice rolls, etc.

It is processed flour, and after rinsing with water, the flour gluten in the flour is separated from other substances, and the flour gluten becomes gluten, and the rest is clear noodles.

In fact, it is raw starch, which can be processed into various modified starch and hydrolyzed products in addition to being used directly. Foods made of starch such as vermicelli, vermicelli, etc., can be eaten directly.

As a raw material, starch can be used in instant noodles, ham sausages, ice cream and other foods and degradable plastic products. It is used as a fermentation raw material in the production of starch sugar, amino acids, alcohol, antibiotics, monosodium glutamate and other products. Starch can also be processed into modified starch, which is widely used in papermaking, textile, food, casting, medicine, construction, oil drilling, mineral processing and other fields.

What kind of flour is Cheng Noodles and what can you do?

Cheng flour, also known as Cheng flour, Ting flour, Ting flour, wheat starch, is a gluten-free flour. The composition of flour is wheat, which is processed by rinsing and processing flour with water, so that the flour gluten and other substances in the flour are separated, and the flour gluten becomes gluten, and after the water is precipitated and dried, the rest is the flour. The pink color is white and the texture is smooth, and the dim sum is translucent and crispy, the steamed products are smooth in the mouth, and the fried products are crispy.

It can be used to make various confectionery cakes, such as rice rolls, shrimp dumplings, powdered fruits, etc., and is also a raw material for making cold skin. The steps to make the noodles are as follows:

1. After mixing the wheat flour into a dough, wash it directly in water until the volume of the dough is no longer reduced.

2. Let the water stand and precipitate, until the turbidity is separated, slowly pour out the upper layer of water, and dry or dry the remaining viscous substance.

3. When using the flour, it needs to be brewed with boiling water to make it gelatinous and sticky before it can be mixed into a dough. Beat the pulp with bright potatoes or sweet potatoes or use mung bean flour and noodles to get the corresponding powder.

Abstract: The method of flour and flour is not difficult, similar to ordinary flour, add a small amount of flour to mix evenly, put it in a container, add boiling water in a small amount many times, and stir with chopsticks until there is no dry powder, cover it with plastic wrap and wake up for five minutes. When mixing flour and noodles, it is necessary to pay attention to the speed of adding boiling water not too fast, and do not just use flour and noodles, adding some flour in an appropriate amount is easier to form.

When mixing flour and noodles, be sure to use boiling water, so that the flour is scalded, and if you use cold water, the finished product will be hard. Let's take a look at how to mix noodles. First, how to mix noodles with Changqin.

When making shrimp dumplings, crystal dumplings and other foods, the first thing to do is to mix the flour into a dough, and the method of flour and noodles is very simple, similar to ordinary flour and noodles.

The method of using flour and flour is: mix the flour and an appropriate amount of flour evenly, put it in a clean container, add boiling water in batches, stir with chopsticks at the same time, until there is no dry powder in the dust, and cover it with plastic wrap for about five minutes.

Second, what are the skills of flour and noodles?

If you don't pay attention to the skills, it will easily lead to cracking, or the noodles will not be strong, so what are the skills of the noodles?

1. When the flour and noodles are mixed, boiling water needs to be added in batches, and water can not be added too quickly, when adding water, you need to add water while stirring, otherwise it is easy to form a ball, it is not easy to open, and it will be easy to crack if you force it open.

2. When the flour is clear, you can add some flour in an appropriate amount, because the flour is gluten-free flour and easy to stick, and the addition of flour will make the dough smoother, and it will also make the flour easier to form and not easy to crack.

Third, why should boiling water be used for powder?

When mixing flour and noodles, you must use boiling water, not warm or cold water, why is this?

The main reason why boiling water is used to use boiling water is to use boiling water to blanch the noodles, so that the dough will be more sticky and soft and smooth, and the dough will be more chewy and sticky; Don't use cold water, mainly because the flour is gluten-free flour, the dough that is originally made into it is easy to harden, especially when it gets cold, it will be harder, if you use cold water or warm water with insufficient temperature and noodles, it will lead to something made harder and affect the taste.

Flour can be replaced with cornstarch.

Cheng flour is also known as Cheng noodles, Ting flour, in fact, it is wheat starch, is a gluten-free flour, the composition is wheat, can be used to make a variety of snacks, the most common Cantonese morning tea in the shrimp dumplings, powder fruit letter belt, rice noodles and so on are made of Cheng noodles.

Cornstarch, a noun that often appears in Cantonese cuisine, does not refer to any kind of starch, in Hong Kong and the mainland, cornstarch generally refers to cornstarch, mostly used for thickening. In addition, cornstarch can also give food a smooth texture, and is also commonly used as one of the marinades to soften meat. In Cantonese cuisine, cornstarch is indispensable for the curing of many meats.

Homemade flour:

1. First of all, mix the flour into a dough, ordinary flour is enough. After the dough is reconciled, let it sit for an hour.

2. Prepare a large bowl to wash the noodles, fill the large bowl with water first, and put the dough into the cleaning. At first, you don't need to use too much force, just rub it gently.

3. When the liquid in the large bowl becomes white and turbid, it becomes powder water, and the powder water should be poured into a large basin, because it has to be washed many times, so a large basin should be used.

4. Continue to add water to the dough bowl to wash the face, and continue to pour the powder water into the basin after washing.

5. Repeat until the water washed out of the dough is no longer muddy, and the dough is only left with a dough of dough.

6. Let the powder water stand until it becomes clear, and pour out the water after it becomes clear.

7. Leave a white powder paste, this step can be repeated several times, because when pouring water, it shakes inside, so that it begins to become muddy, and then let it stand and pour again. until only the white flour paste remains.

8. Get out of the pot, pour the flour paste into the pot, **, the flour paste will soon become dough, stir constantly to prevent it from sticking to the pan, and it will soon become a ball of flour.

Friend: Hello!

Cheng flour is also known as clear flour, Cheng flour, ting flour, wheat starch. It is a gluten-free flour made of wheat. Wheat starch:

It is the starch part left after removing the protein in the flour, which is very white in color, and is the main raw material of crystal cakes and the raw material of cold skin. It can be used to make various snacks such as shrimp dumplings, noodles, rice rolls, etc. Because the flour is rinsed with water, the flour gluten in the flour is separated from other substances, and the flour gluten becomes gluten, and the rest is clear noodles.

In this case, if you want to make fried chicken, you can't do it alone.

Wrap the chicken skin in flour and mix it evenly with the dough before wrapping it on the chicken skin and frying it in a pan. The function of Cheng flour is to make the appearance of fried chicken not loose and transparent, and it is also often used in Chinese dim sum such as shrimp dumplings and crystal dumplings.

Supermarkets should have corn starch for sale, but no wheat starch. It can also be sold in food stores and flour shops.

Ingredients: 25 grams of flour, 115 grams of sticky rice flour, 1 bowl of water, appropriate amount of peanut oil, 1 teaspoon of salt, 2 tablespoons of light soy sauce, appropriate amount of crushed peanuts, appropriate amount of sesame seeds.

Step 1) Mix the flour with the sticky rice flour, add an appropriate amount of oil and salt;

2) Stir in the water while stirring into the rice broth;

3) Brush the pizza pan with peanut oil;

4) Pour in the rice soup and turn left and right until the rice soup is evenly distributed;

5) Put it in a pot of boiling water and steam it over high heat for 2 minutes;

6) Take it out and let it cool;

7) Scrape out the rice rolls with a scraping board;

8) Fill the dish dust socks for later use;

9) Drizzle with peanut oil and soy sauce;

10) Sprinkle with chopped peanuts and sesame seeds;

11) A delicious homemade cheong fun dish is ready.

Tips: The less rice soup you have, the easier it is for the steamed rice rolls to absorb the flavor, and when you spread them evenly, you can pour out some rice soup.