The advantage of refueling when mixing noodles is that they play a role in mixing noodles

Water and additives are added to the flour, and through a certain period of appropriate stirring, gluten and glutenin gradually absorb water and swell, bond with each other, form a continuous membrane-like matrix and cross each other, and form a three-dimensional gluten network structure with certain elasticity, extensibility, viscosity and plasticity, so that it can be further utilized.

Flour is a kind of flour made of wheat, it has high gluten, medium gluten, low gluten, no gluten, we often use flour in daily life to make a variety of pasta, so what is the role of dough oil? Let's take a look.

2. Put a little oil and noodles to prevent the pan or noodles from sticking, when putting cooking oil, you can make the dough a little oil, so that when steaming the buns, you can reduce the dryness of the noodles directly in contact with the steaming curtain, and we may not stick to the pan with a little oil on the dough.

3. Adding a little cooking oil can make the dough taste better, we all know that adding an appropriate amount of cooking oil to the dough can make the dough full of oily flavor.

Mainly because the oil has the unique effect of emulsifying and shortening. When mixing the dough, the grease and flour are fully rubbed, the surface area of the grease is expanded, the grease is evenly wrapped outside the flour grains, and the surface tension of the grease makes the flour stick into a ball, because there is no moisture, the gluten network can not be formed, so the pastry made is relatively loose and the taste is crispy.

Prepare noodles, dumpling wrappers, wonton wrappers, etc'Dead side'The essentials of the approach are as follows:

1. Use cold water and noodles to mix 500 grams of flour with 250 grams of water. When mixing the dough, if you find that the dough is not strong, viscous, easy to break, etc., you can add a small amount of water to the dough to adjust the viscosity and increase the elasticity of the dough. The finished product is white in color and has a good taste.

2. Use boiling water and boiling water to make noodles, that is, hot noodles and cooked noodles. When mixing the dough, blanch more than 5% of the flour with boiling water. Generally, 500 grams of flour is about 350 grams of boiling water, and the water should be mixed several times, and the amount of water should be mastered. Steamed dumplings and other foods made of hot noodles are soft and delicate.

It should be puff pastry, sometimes used to layer the cake or something. I don't know if your home is **, the green onion cake in the north, when baked, the golden yellow flour between the cake layers is the flour with oil. Creamy on the palate

Crispy and soft, such as moon cake crust, pure oil and noodles, like peach crisp, very crispy, dumpling skin with oil, such as crystal steamed dumplings, oily and transparent.

Water and additives are added to the flour, and through a certain period of appropriate stirring, gluten and glutenin gradually absorb water and swell, bond with each other, form a continuous membrane-like matrix and cross each other, and form a three-dimensional gluten network structure with certain elasticity, extensibility, viscosity and plasticity, so that it can be further utilized.

In many cases, oil is put into the flour to make dough, mainly to achieve the effect of shortening, so as to enhance the taste of the final product. Flour has a lot of role in life, in addition to making cakes, you can also make steamed buns, steamed buns, when making these things, you should first use warm water to dissolve the yeast and add it to it, and then mix the dough.

Flour is a kind of flour made of wheat, it has high gluten, medium gluten, low gluten, no gluten, we often use flour in daily life to make a variety of cherry oak pasta, usually add water to the flour to knead the dough and then process the spine socks.

But sometimes, when we make some dough, we will add oil to the flour when mixing the dough, many people don't understand what the reason for this is, in fact, adding oil to it is mainly for puff pastry, so that the food we make can taste better.

In addition to being used to make cakes, flour can also be used to make steamed buns and steamed buns, if you want to use it to make steamed buns and steamed buns, you need to use yeast to ferment the dough, we should pay attention to the use of yeast should first use warm water to melt it before adding it to the flour.

Better, so that the dough can make a fascia-like effect, so that it has a little ductility.

2. Put a little oil and noodles to prevent sticking to the pan or sticking noodles in our cooking oil.

, we can make a little oil in the dough, so that when we steam the buns, we can reduce the dryness of the noodles directly in contact with the steaming curtain, and we may have a little oil on the dough so that it will not stick to the pan.

3. Adding a little cooking oil can make the dough more delicious, adding an appropriate amount of cooking oil to the dough can make the dough full of oily flavor.

First, add water to the mixture of water and surface, so that the surface will be more elastic and tough.

Water and additives are added to the flour, and through a certain period of appropriate stirring, gluten and glutenin gradually absorb water and swell, bond with each other, form a continuous membrane-like matrix and cross each other, and form a three-dimensional gluten network structure with certain elasticity, extensibility, viscosity and plasticity, so that it can be further utilized.

And the method of the surface:

1. And hot water dough.

The preparation method of hot water dough is to pour flour into the basin, heat the water (60-99 degrees) and stir with a noodle pin, while pouring water, stirring, stirring action should be fast, especially in winter, it is more agile, in order to make the dough evenly cooked. 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. If it is too soft (mixed with too much water), it is not easy to reconcile with the powder again, and it will also affect the nature of the dough, and it will stick to the teeth when eating.

When kneading the dough for the last time, it must be sprinkled with cold water and then kneaded into a dough, its function is to make the product taste glutinous but not sticky, after the dough is reconciled, it needs to be cut into small pieces to dry, so that the heat is dissipated, after cooling, cover with a wet cloth strip for later use.

2. And warm water dough.

The preparation of warm water surface is to put the flour into the basin or on the board, add an appropriate amount of warm water, the water temperature should be accurate, too high will cause starch gelatinization or protein obvious denaturation, too low will cause starch expansion, protein invariance, too high or too low can not reach the characteristics of warm water surface.

The amount of water should be added according to the different requirements of the variety, so that the water and the surface are fully combined, after the initial lump, it should be spread out or cut on the panel, so that the heat is dissipated, completely cooled and then formed into a ball, kneaded evenly and thoroughly, covered with a wet cloth for later use.

3. And cold water dough.

The preparation method of cold water surface is to pour flour into a basin or cutting board, mix it with cold water or water with a low water temperature (add a little salt with cold water in summer to prevent the dough from "losing strength", as the saying goes: "alkali is a bone and salt is a tendon", and mix it with water slightly higher than room temperature in winter), stirring while adding water.

Water can not be mixed at one time, because too much water at one time, the powder can not be sucked in for a while, the water overflows, the loss of water, but makes the stirring uneven, so it is necessary to add water in stages, and the mixing ratio is 2:1. However, it is also necessary to mix water according to the climate and the quality of the flour.

When the dough and water are stirred into snowflakes, they should be pounded vigorously and kneaded repeatedly until the dough is very smooth and non-sticky.

After the dough is ready, be sure to put it on the cutting board, cover it with a clean damp cloth, and let it sit for some time. The dough time is generally 10-15 minutes, and some can reach half an hour. When the dough is to be formed, both hands must be vigorously "kneaded" to ensure the quality of the finished product.

In this way, the elasticity and toughness of the surface will be better.

Introduction: Mixing dough is to add liquid to a powdery object and stir or knead it to make it sticky. Knead the flour with water. According to the water temperature, the noodles are divided into cold water noodles, warm water noodles, and hot water noodles, and each method of kneading noodles is different.

The principle of dough: adding water and additives to the flour, through a certain period of appropriate stirring, the gluten and gluten gradually absorb water and expand, bond with each other, form a continuous membrane-like matrix and cross each other, forming a three-dimensional gluten network structure with a certain elasticity, extensibility, viscosity and plasticity, so that it can be further utilized by people.