You all know what a noodle trick

What does it look like? If you make hand-rolled noodles, you must have less water, add a little salt to make the gluten smooth, not easy to rot when cooking, and add some alkaline noodles It will be even better. If you make scallion pancakes, add two eggs and make the cake crispy.

When mixing noodles, many people will add a lot of water at the beginning, and start directly, so that the noodles are old and bad, and the hands are always batter. You should add a small amount of water, stir with chopsticks first, add flour while stirring until the batter is a ball, wear disposable gloves, and knead with your hands until the three lights, it is a very successful dough.

In this case, you can dig a pit on the dough, pour an appropriate amount of liquor into it, and knead the dough evenly before you can use it. After living the noodles, you need to wake up, and the time to wake up should not be too long or too short, about 20 minutes.

Just stir the water and flour together, don't rush to mix the noodles. Cover with plastic wrap, wait for 30 minutes before mixing the dough, and knead it a few times to make the dough smooth.

The noodles must be very kneading, so that the noodles are strong and energetic. I didn't know how to knead dough before, but I always felt that the more I kneaded the dough, the more I gave it. At that time, my parents were old and didn't have as much strength as me, so I tried to find a way, and finally found that this noodle is more and more vigorously kneaded, and when it is kneaded to a certain extent, it must be covered and stuffed for a while, so that the dough can be softer.

In winter, the temperature of the dough is relatively low, if you use baking powder to make the dough, add a little sugar, you can shorten the fermentation time, this is a good way, in the steamed bun is, you can add a little salt to the dough, through the chemical reaction, produce more carbon dioxide gas, make the steamed bread taste more soft and delicious.

In daily life, it is often necessary to make noodles, make steamed buns, make dough cakes, etc., so how to make noodles, a more ancient method is to use fermented dough to make the introduction of dough, that is, dough fertilizer. I remember that my mother used this when I was very young, and I remember that steaming steamed buns is noodles, and there is always a piece of dough with a hard skin and a very sour taste. This dough effect should be equivalent to that of today's baking powder.

So how to make the dough that is equivalent to baking powder? You can leave a small piece of the dough that has already been made to use it as a dough fertilizer for the next dough. Of course, you can also do it yourself.

In summer, the dough will ferment after half a day and can be used as fertilizer. Or add a small amount of sugar or vinegar when mixing the dough, and the dough will be ready after a while.

The steps and techniques for dough mixing are as follows:Tools Ingredients: 500 grams of wheat flour, 5 grams of yeast powder, 5 grams of sugar, edible oil, egg white, white vinegar.

1. Prepare 500 grams of wheat flour and beat in an egg white at room temperature for later use. 250ml of warm water at about 30 degrees, add five grams of yeast powder, five grams of sugar, and stir well.

2. The yeast is first melted with warm water, so that it can be fermented better, and then a few drops of white vinegar are added.

3. Then slowly add a small amount to the flour in batches, stirring and stirring while pouring to form a flocculent.

4. Stir all into a flocculent, grasp and knead the dough into a piece of mold width, and then knead it into a smooth dough.

5. When mixing noodles, we generally pay attention to 3 lights, basin light, face light, hand light, and knead the dough for 5 minutes.

6. After kneading, smear some cooking oil to prevent sticking, cover the lid with bright plastic wrap and put it in a large basin with warm water of about 30 degrees.

7. Ferment for 10 minutes, scoop up the dough and see that it is all honeycomb. <>

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.

1. If you add other yeast or baking powder to the noodles, you can first mix it with dry powder and pour it on the board, and open a nest in the middle with your hands to form a crater, then you can add water. Water can be added three times, adding half of the amount of water first. At this time, use your fingers to draw another circle on the outside of the flour, so as to form a moat, and the water will not flow out easily when kneading the dough.

2.Mix it lightly with your hands and rub it gently, and you will see a state of it, like a snowflake, which is called a snowflake. At this time, another nest will be opened and a second time of water will be left, and a little bit will be left at the end.

At this time, it is also gently rubbed with both hands, and you will see it turn into bunches of bunches, which we call grape-shaped. The last bit of water left is used to adjust the hardness of the dough, because the water absorption of different flours will be different, and the ratio of flour to water is 2:1 when the flour is soft, of course, there will be a slight difference, which is adjusted by the last little bit of water.

At this time, one of the main tools we need to use is the scraper here, which can concentrate the flour and dough on the board and start pressing it with the palm root.

3.When kneading the dough, I was actually about one fist to two fists away from the entire tabletop, so I could press it down with the strength of the palm root. The legs are spread apart, basically shoulder-width apart, and the whole person is leaning forward, so I am kneading the dough with my body weight, so this method will be a little more mysterious.

4.I feel that the dough is still a little dry, and I can add a little more water at the end. Now start kneading the dough, this method is to knead the dough with one hand, that is, use the palm root to press the outside dough inside, first make it into a dough, in the follow-up operation, you can learn a new method, that is, the hands alternately knead the dough, the alternating hands have a benefit, it is more time-saving.

When we press it down with one hand, the dough inside is not kneaded, and when we knead it into long strips, when we press it down, we see that this side will be kneaded, and it will be kneaded thoroughly at this time.

5. Alternate two hands and then knead it together, continue to repeat the action just now, if we make buns at home, we call fermented dough, this method has an advantage, that is, it can help dissipate heat. Because the hand temperature will have an effect on the dough when kneading, if the hand temperature is too high to reduce the temperature of the mother, it will ferment in advance, so if we knead it into long strips like this, our hands can also have a heat dissipation effect. Now we have a dough is finished, the finished dough its surface is relatively smooth and smooth, and you will find that the color is obviously whiter than the dough just lived, if the surface of the kneaded dough is still a little rough, and you feel that you can't knead it, we can wrap it with the help of plastic wrap, put it next to it to relax and proof, basically 10 to 15 minutes you will find that the proofed dough, its surface will be more moist, and it is also very smooth, And then our dough is done.

When mixing dough, do not add enough water at once.

First, pour the flour into a basin or on a panel, dig out a hollow pond in the middle, pour the water into it slowly, and stir slowly with chopsticks. When the water is absorbed by the flour, rub the noodles repeatedly with your hands to make the flour into many small dough sheets, so that the flour will not be dripping everywhere because the flour has no time to absorb water, and it will not stick to the batter all over your hands.

Then sprinkle water on the small dough sheet and stir it with your hands to form a lumpy lump of dough. At this time, the flour has not absorbed enough water and is hard.

Finally, the dough is cut into pieces, the batter sticking to the basin or panel is vigorously wiped off, and then the flour on your hands is washed off with some water, and the small dough can be kneaded into a smooth dough with both hands.

This kind of dough method is called"Three-step water addition method"It can make the whole dough process clean, neat and reachable"The dough is light, the basin is light, and the hands are light"effect.

Mixing techniques in various forms:

Wrap dumpling noodles. 500 grams of flour plus 50 60% warm water, put 2% refined salt, knead thoroughly, let rise for 30 minutes to start the operation. Putting salt in the noodles will not only increase gluten, but the dumplings out of the pot will not stick to the skin.

Roll out the noodles. 500 grams of flour plus 35 40% warm water, put 2% refined salt and a small amount of edible alkali, let the dough rise for 30 minutes and then operate. This will not only increase the strength of the gluten, but also have a smooth taste and is not easy to break.

Steamed steamed noodles. 500 grams of flour plus about 50% of warm water, put yeast 1%, add a small amount of sugar, fully knead and put in a warm place to fully rise, so that the steamed steamed buns are soft and fragrant.

500 grams of flour and 60 80% warm water, rest for 20 minutes and knead it, the effect is excellent.

Choose a good flour color.

Normal flour is milky white or creamy yellow in color, and pale or miserable white flour is often overloaded with whitening agents.

Flour is affected by changes in seasons and temperatures.

For the dough that needs to be proofed such as steamed bread, the dough temperature should be controlled at about 30, so the water temperature can be adjusted appropriately when adding water to the dough, warm water can be used to mix the dough in winter, tap water and dough can be used directly in spring and autumn, and water with lower temperature should be used in summer to ensure that the temperature at the end of the dough is about 30.

For dough that does not need to rise, such as noodles, use water with a lower temperature regardless of the season, and the lower the water temperature, the better it is for making noodles. Mixing the dough with cold or ice water can make the dough more chewy and whiter.

The temperature of the dough should also be properly controlled when rising, and the proofing time should be appropriately extended in winter and shortened in summer to prevent excessive proofing.

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.