Is it full boiling water or half hot and half cold water is soft?

1. Cold water and noodles.

The dough that is mixed with cold water is also called cold water, and this kind of dough needs to use cold water below 30 degrees. Since cold water does not thermally denature the proteins in the flour, it allows the dough to form more and stronger gluten. In addition, the starch will not swell and gelatinize at low temperatures, and the dough produced is relatively strong, tough, and has a strong tensile force.

Because the cold water surface is relatively dull, people like to call it "dead surface". Its biggest feature is that the food made is whiter in color, gluten to eat, and not easy to break, and is usually used to make dumplings, noodles, spring roll skins, pearl soup, pancakes and other foods that need to be boiled or baked.

In order to improve the gluten of the dough, in many cases, high-gluten flour should be used, eggs or egg whites should be added to increase the protein content, and sometimes an appropriate amount of salt should be added to promote gluten formation.

2. Warm water and noodles.

It is best to use warm water and dough when making dough, and the water temperature should be above 30 degrees Celsius and below 45 degrees, which is more conducive to the rapid reproduction of yeast. When making foods such as steamed dumplings or scallion pancakes, it is also suitable to use warm water and noodles to make them softer.

3. Hot water and noodles.

Hot water and noodles are usually used for foods that need hot noodles, using hot water above 70 degrees, and even sometimes boiling water, such as hot bread, steamed dumplings or fried sugar cakes.

You can't use all boiling or boiling water, so the noodles will be scald, and you won't be able to roll the noodles. Use more than half of cold water, not cold. If you want to be soft, add a little more water to soften.

It mainly depends on what you do Cold water and noodles, the pasta made is delicate, refreshing and chewy, and not crumbly; Hot water and noodles, flour protein will coagulate and decompose water, gluten will be destroyed, water absorption will be reduced, gluten will be reduced, and the taste of pasta will be delicate; Cold water and noodles are suitable for pancakes and noodles, and the hot water in this is lukewarm water.

Hello, I'm going to text you back with this question. This question should start with physics. If it is fully boiled water, then this dough will produce bubbles.

And his face will be ripe. At this time, he will be sticky, and it will not be easy to form a group. If the general hot water is generally cold water.

Then this will allow him. It has relatively active activity. At that time, he didn't have that dirty hands, or rather, blisters easily.

So say this live. Half hot water and half cold water are better. And the effect of doing more with less.

That's what most people do. Well, that's just a personal opinion. You have similarities, it's pure coincidence.

Hope mine can help you.

Hello! Different pasta dishes have different ways to mix noodles; The hardness and softness of the surface is determined by the amount of water. For example, to make dumplings and roll noodles, cold water and noodles are required; The pancakes can be half hot and half cold with water, or with full boiling water.

This one is not fixed either. It also depends on personal taste. You can use a variety of methods and noodles to see which method you like when making different pasta dishes.

Boiling water and noodles are not blanched, you must use warm water and noodles, so that the noodles are good, half hot and half cold water are too hot, beat an egg with warm water and noodles The effect is good.

Blanch half of the noodles and noodles with boiling water, and then use cold water and the other half of the noodles to combine the two pieces of noodles so that the living noodles are softer.

Personally, I think it's better to have warm water and soft noodles, and if you only use boiling water, the noodles will be scalded.

I think the full boiling water surface is sticky, or the half hot and half cold water surface is softer.

Full boiling water, so the noodles are more strong, don't use cold water.

Of course, half hot water and half cold water, the live surface is soft.

1. Half of the noodles are hot.

Half of the cold water live noodles are made into hot noodles cakes;

2. Hot noodles cake is a pasta, the main ingredient is flour, the ingredients are chopped green onions, tomato sauce, etc., and the seasoning is pepper oil.

Salt, oil, etc., are made by slow-frying and roasting.

3. If you want to make a good hot cake, live noodles are the most critical step, and if you do this well, you will not be far from success.

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.

Two: Pasta suitable for making with warm water dough:

Dough that is made with 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.

Warm water and noodles are characterized by softness and strength, plasticity, and easy forming; It is not easy to be out of shape after cooking, the taste is moderate, and the color is whiter, which is especially suitable for making various steamed cakes, such as cabbage cakes, goldfish cakes, and Sixi cakes.

Three: Pasta suitable for making with cold water dough:

Cold water dough is a water dough prepared by mixing 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.

It is relatively slow to use cold water, the surface is hard, the hot water is fast, the hair is large, and the surface is not sticky.

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.

Hot water and noodles: The dough made by hot water is also called hot noodles, which is made of 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.

It seems that the hot water and noodles are soft, and the cold water is hard. Cold water and noodles are harder, warm water and noodles are softer, for example, the dumpling skin used to make dumplings should be made with warm water and noodles, otherwise it is not easy to wrap, and the noodles should be made with cold water and noodles, and the noodles should be eaten strongly!

It seems that the hot water and noodles are soft, and the cold water is hard.

1. Half of the hot noodles and half of the cold water live noodles are made into hot noodles cakes;

2. The hot noodle cake is a pasta, the main ingredient is flour, the ingredients are chopped green onions, tomato sauce, etc., and the seasoning is pepper oil, salt, oil, etc., which is made by slow-fire frying and roasting.

3. If you want to make a good hot pastry, live noodles are the most critical step.