How to make hand rolled dough so that the dough can be white and translucent

Hand-rolled dough is made of:

Ingredients: zucchini, minced meat, sweet noodle sauce, flour.

Teach you how to make hand-rolled noodles and how to make hand-rolled noodles delicious.

Slice the zucchini, add sugar, salt, cooking wine, sweet noodle sauce, and a large number of chopped green onions. Then the zucchini and minced meat stir-fry will come out of the water and there is a lot of oil. Remove.

Wake up with the dough, knead repeatedly to make the dough strong, take a small piece in your left hand, tear a small dough with your right hand, and push it on the panel.

Boil the pot under water and boil, and it will be cooked in a while. Very chewy.

Others are rolled out into slices and cut into strips and pulled into noodles.

In the noodle soup, add the zucchini to stir-fry the soup, add soy sauce, salt chicken essence to taste, and finally put zucchini. Remove from heat. Pour the soup and drizzle with sesame oil. There must be no vinegar from the old age.

Let's start with live noodles, the noodles should be slightly harder, at least harder than dumpling noodles, otherwise the noodles are not easy to be strong, it is best to use high-gluten flour See the strength of my fingers, you should be able to feel the softness and hardness of the noodles, look at it is harder than the noodles of the pancakes? Leave the resting surface for about two hours, which is the effect of waking up, and it is much smoother. On the board, the dough is fully kneaded, which is very important, can not be lazy, after kneading, divide into small pieces and place for 20 minutes to continue to wake up.

Roll it into a piece with a rolling pin, you must roll it evenly, this step is more laborious, you need to use ingenuity to get twice the result with half the effort, and the rolling pin is the smooth wooden stick, hehe, there is no dialect problem. By the way, this is what the noodles that can be rolled out should look like this, so if you take a closer look, the noodles will taste good when you wake up and roll them out. Then the rolled large dough sheets are stacked layer by layer, and cornmeal should be sprinkled between each layer to prevent sticking, and starch can also be used, this time I use starch at home.

Sharpen the knife a little faster, start to cut the noodles, the width is by the person Just be careful not to cut the hand, cut the hand quickly, the interval should be even, but this has to be practiced often, I am really afraid that the cut is not good, so I will make the dough and eat the same taste. Cut noodles sprinkled on the board, after the water boils, you can boil in the pot, let's talk about the method of marinade, first prepare dried mushrooms, fungus, dried daylily, cucumber, coriander, raw eggs and raw meat, three kinds of dry goods with water. Raw meat slices Pork and beef are all available, depending on what you like.

Cucumber cut into thin strips and set aside Let's talk about the specific method: 1. First fry the meat slices in oil in the pot, and put some sugar and soy sauce and ingredients (star anise) at the same time 2. After the meat is cooked, add three kinds of dry goods that control the dry water, and fry evenly 3. Put in water, boil the marinade over high heat, and continue to boil over low heat for more than 20 minutes 4. After the fragrance comes out, add salt and pour in water starch 5. Beat the eggs and pour them into the pot to make frangipani Turn off the fire, it seems simple, but it is a taste for one person to do, the key is to be patient, low heat and slow boiling, Don't take it lightly Just pour the boiled noodles with marinade, and I also poured some chili sauce made by my aunt on top, which is really delicious.

and noodles, cold water. Slightly harder. After the noodles are boiling, pour a little cold water so that they are alte.

Knock the eggs into a bowl, add 1 teaspoon of salt and beat vigorously to form a uniform egg sung tan limb liquid. Slowly pour the beaten egg liquid into a 500g flour bowl, and use chopsticks to stir the flour into a dough while pouring in the egg mixture.

2. Whether the ratio of water to surface is appropriate. You can grab a handful of flour ears and clench them tightly, so that it can form a ball without scattering or sticking to your hands.

3. Knead the beaten dough vigorously into a dough and cover with plastic wrap for 30 minutes. The noodles should be thoroughly "thoroughly cooked". Only when the dough is kneaded through can it be smooth and warm.

4. Put the dough on the board and knead it vigorously again, and then knead it for another 20 minutes.

5. Knead the dough vigorously on the panel until smooth and oily. Cut into half fist-sized equal portions, knead well and flatten into a dough with your hands.

6. Roll the dough on the rolling pin with a rolling pin and push it forward to form a thin sheet. In the process of rolling the dough sheet, the angle of the dough sheet should be adjusted many times, so that the thickness of the rolled dough sheet can be uniform.

7. Wrap the rolled dough around the rolling pin and stack it vertically on the panel to form a trapezoid.

8. Cut the noodles: Start from the end of the stacked dough and cut the noodles into noodles with the same width and width.

Hello blind dear dear, I am happy to answer for you:, the answer is: making ingredients:

300 grams of ordinary flour 2 grams of salt 1 egg 100 grams of cold water Homemade method: 1. Put 300 grams of flour in a bowl first, add 2 grams of salt, 1 egg, mix the dough with 100 grams of cold water, knead it until it is relatively smooth, cover it with a damp cloth and wake up for 1 hour After an hour, then knead the dough until it is completely smooth, and then wake up for 20 minutes; 3. Sprinkle an appropriate amount of dry powder cracked cherry on the cutting board, and take out the dough directly, no need to knead the dough anymore. The dough is relatively hard, and it is easier to roll the dough after proofing; 4. Roll out the noodles thinner first; 5. Then roll it on the rolling pin and continue to roll it repeatedly, during which dry flour should be sprinkled several times to prevent sticking; 6. The dough should be sprinkled with flour and rolled from different directions, so that the noodles will be even; 7. Finally, roll it out to your favorite thickness and sprinkle cornmeal, which can better make the noodles not stick together, and then fold them up; 8. Finally, cut it into your favorite width.

You can make a little more and put it in the refrigerator to refrigerate, and you can eat it within 3 days. If you can't finish eating, you can freeze it in small portions, and you can take it directly when you eat;

When rolling noodles and noodles, choose flour, add salt, add alkali, and rest the noodles to make it more chewy.

1. Choose flour

When making hand-rolled noodles, if you want the noodles to be more chewy, you have to start from the choice of flour, here it is recommended that you use all-purpose flour, use the center flour to mix the noodles and then make the noodles The taste can be more chewy, the noodles can adjust its shape at will, and it is still the best to make leek leaf noodles.

The choice of flour is the key, only if the flour is selected and then optimized, you can make delicious noodles, but if the flour is not selected properly, even if there is a magic and magic in the back, it is difficult to make delicious noodles.

2. Add salt

In order to make the noodles more glutenous, you can also add an appropriate amount of salt to the dry flour when mixing the noodles, the salt can make the flour have gluten, and the dry flour will be converted into dough after the process of mixing the noodles, and then the dough will be kneaded into dough, and the salt and flour will be fused with each other after standing and sobering.

Under the promotion and blending of water, the dough has good toughness, and the hand-rolled dough made is very chewy and full of taste. This method is the most commonly used and the simplest, there is no technical content and does not require too much intervention, but it should be noted that the salt added must be in moderation and not too much, otherwise the rolled noodles will be difficult to eat.

3. Add alkali

Of course, it is not to add alkaline noodles directly to the flour, but to boil the alkaline noodles with water, and use alkaline water to mix the noodles, so that the noodles are very capricious, and they can feel very thin and long, and the hand-rolled noodles are as elastic as vermicelli.

However, there is a disadvantage that the color of the noodles is slightly yellow, especially after being placed still, and the appearance is slightly inferior to that behind the water.

4. Wake up

No matter what kind of flour you choose, whether you use the water in my box to mix the dough, you must wake up for a long time after reconciling, so that the water and flour can be blended with each other, so that the dough can be easily rolled out and can be cut into hand-rolled dough.

If you don't make noodles, the dough is not easy to catch a cold, and the hand-rolled noodles made have a white flour heart in the middle, which is not easy to cook when boiling, and it is easy to cook the noodles for a long time, and the gains outweigh the losses.