In pasta, why do some use dead noodles, some use flower noodles, and some use semi cooked noodles?

Because different types of pasta need different types, for example, steamed bread needs to be fluffy and soft, so you will use raised noodles, but if you like the texture of the gluten when making cakes, you need to use dead noodles or semi-hot noodles.

Different types of noodles are eaten because they want to present different effects. For example, dead noodles are more glutenous, while half-cooked noodles can make a half-hairy texture.

Because some are to be steamed, some are to be boiled, some are to be baked, and some are fried in an oil pan, different cooking methods require different flour characteristics.

Because this can be made into different finished products, the requirements are different, and the taste is not the same, so Chinese food is broad and profound!

Summary. Production method: 1. Add flour, water and dough to the fermented noodles (old noodles), put them in a pot or proofing box for fermentation (the fermentation time depends on the indoor temperature and the amount of old noodles); 2. Take out the fermented dough and add alkali, knead it thoroughly and knead it well, knead it into long strips, knead the agent, put it on the cage drawer, the mouth of the agent is facing up, steam it on the fire for 20 minutes, and take it out.

Note: 1. When fermenting noodles, it must be sent to the time, and the mouth of the agent must be facing upward; 2. When the agent is placed on the cage drawer, do not touch it, otherwise it will not "bloom"; 3. The fire must be strong when the basket drawer is loaded, and the cage drawer must be put on the cage when the water is boiling. Features:

The color is white, shaped like a flower, sweet and refreshing. The baking powder is boiled with warm water at 35 degrees Celsius or 37 degrees Celsius, and the noodles are mixed with this water. To the soft and hard moderately non-sticky hands, knead and cover with a damp cloth to rise and ferment.

Then place the noodles on the cutting board, add the dry noodles and knead well, and let them rise for a while. After forming, let it sit for about half an hour. Special attention should be paid to the process of steaming in the pot, which must be over medium heat and cold water in the pot.

The method of boiling water over high heat is only suitable for noodles fermented with flour fertilizer.

Hello wow, dear!! <

There are several reasons why the noodles have been steamed but are dead: 1. If the yeast is too little, the yeast powder should be kneaded into the flour by warm water. 2. The fermentation time is too short, and the fermented dough can be observed at any time due to the change of weather.

3. Do not pour hot water into the pot, pour cold water to let the steamed bread rise for a while.

Production method: 1. Add flour, water and dough to the fermented noodles (old noodles), put them in a pot or proofing box for fermentation (the fermentation time depends on the indoor temperature and the amount of old noodles); 2. Take out the fermented dough and add alkali, knead it thoroughly and knead it well, knead it into long strips, knead the agent, put it on the cage drawer, the mouth of the agent is facing up, steam it on the fire for 20 minutes, and take it out. Note:

1. When fermenting noodles, it must be sent to the time, and the mouth of the agent must be facing upward; 2. When the agent is placed on the cage drawer, do not touch it, otherwise it will not "bloom"; 3. The fire must be strong when the basket drawer is loaded, and the cage drawer must be put on the cage when the water is boiling. Features: The color is white, shaped like a flower, sweet and refreshing.

The baking powder is boiled with warm water at 35 degrees Celsius or 37 degrees Celsius, and the noodles are mixed with this water. To the soft and hard moderately non-sticky hands, knead and cover with a damp cloth to rise and ferment. Then place the noodles on the cutting board, add the dry noodles and knead well, and let them rise for a while.

After forming, let it sit for about half an hour. Special attention should be paid to the process of steaming in the pot, which must be over medium heat and cold water in the pot. The method of boiling water over high heat is only suitable for noodles fermented with flour fertilizer.

Summary. When the dough is formed, there will be a lot of honeycomb gas in it. At this time, when we make steamed buns on the cutting board, we must remember to knead the dough and exhaust it for five minutes.

Because the inner gluten in the dough has always been in a state of overstretching, it stretches beyond the tolerance range. Then during the steaming process, open the lid and these doughs will decrease with the temperature. The volume of gas in the steamed bun is also reduced.

In this way, the overstretched support structure is not strong enough, so the steamed bread shrinks with the action of air pressure. Therefore, after the noodles are made, you must patiently rub and exhaust a few more times.

According to the principle of thermal expansion and cold contraction, these steamed bun embryos will be in the steamer, and the volume will expand rapidly as soon as they are heated. In this way, the steamed bun embryo swells up like a balloon, and these steamed buns also need to have enough support, because once the temperature drops. The gas in these steamed buns will shrink, so the dead steamed buns we see will be formed.

If the dough is not kneaded evenly, this will lead to a decrease in the internal support of the steamed bread. That's why I saw a few dead steamed buns.

When the dough is formed, there will be a lot of honeycomb gas in it. At this time, when we make steamed buns on the cutting board, we must remember to knead the dough and exhaust it for five minutes. Because the inner gluten in the dough has always been in a state of overstretching, it stretches beyond the tolerance range.

Then during the steaming process, open the lid and these doughs will decrease with the temperature. The volume of gas in the steamed bun is also reduced. In this way, the overstretched support structure is not strong enough, so the steamed bread shrinks with the action of air pressure.

Therefore, after the noodles are made, you must patiently rub and exhaust a few more times.

When we steam the steamed buns, we can brush the bottom of the steamed buns with a layer of cooking oil, so that the steamed buns will not stick to the pan. Again, when steaming steamed buns, be sure not to put hot water on the pot. We must remember to use cold water in the pot.

Because the steamed bread is placed in a hot pot, it is easy to make the appearance of the steamed bread instantly heated. In this way, the inside and outside of the steamed bread will be heated unevenly. When potted on cold water, the steamed buns will gradually rise with the water temperature.

This steamed bun will be evenly heated. The steamed buns will be soft and delicious. When steaming the steamed buns again, you must keep in mind that you should not open the lid directly to eat them.

We can leave it on for five minutes after turning off the heat, so as to avoid the phenomenon of alternating hot and cold to make the steamed buns crunch.

Hello, mi s n hair is very good, but sometimes the steamed buns are still dead? If this phenomenon occurs, it is caused by the following reasons. 1. The dough is not kneaded evenly, and the time for the second proofing is not enough.

Under normal circumstances, when we usually make leavened dough food, we often do not pay attention to this operation step of kneading. In fact, you may not know that whether you can make good noodles by using fermented dough is very important for the kneading step. Even if the dough is well fermented, if it is not carefully kneaded and vented, then even if the dough is fermented well, it is possible that the steamed steamed buns will end in failure.

The specific method of kneading and exhausting the dough is as follows: 1) First of all, after the flour is fermented, the step of kneading and exhausting must be carried out, in fact, the fermented dough is constantly folded by the method of kneading, and after repeated kneading, the inside of the dough can enter enough air, so that the structure of the dough can be fully stretched and full of flexibility, only in this way will the fermented dough be more elastic, and the gluten will of course be stronger. 2) And the kneading time can not be too short, generally according to the normal operation steps, the dough needs to be kneaded repeatedly to about seven or eight minutes, so that the fermented dough can be kneaded more evenly, and the dough will produce enough elasticity.

If the kneading time is too short, then the dough will not be kneaded sufficiently, so it is likely to cause the buns or steamed buns to die or collapse after steaming. There is also the second proofing of the fermented dough. Generally, after the fermented dough is kneaded and exhausted, it is necessary to carry out a second proofing, in fact, the kneaded fermented dough is put aside for about half an hour, so that the bacteria inside the dough can grow twice, in fact, this can effectively improve the expansion capacity of the fermented dough, and at the same time, it will also make the dough use better, of course, the gluten will be stronger.

2. The skin of the bun is too thinIn fact, when making buns, if the skin of the buns is too thin, and the moisture of the stuffing of the buns is large, then there may be a dead surface phenomenon after the buns are steamed. Generally, when making the bun skin, the thickness of the bun skin should be at least about about centimeters, and it is also recommended to roll the bun skin into a thicker middle, so that the bun will have a certain swelling after steaming, and at the same time, the bun skin is not easy to be soaked by the filling, so that the steamed bun will rarely appear dead. And after the bun blank is wrapped, it is recommended that the bun should be proofed again for a few minutes, and then start steaming in the pot, in fact, this can not only make the bun dough absorb more air, so that the carbon dioxide in the bun skin can increase, and its swelling effect will be better.

3. Due to the lack of strict steamer, there is air leakage or insufficient steaming time and insufficient heat. Of course, whether you choose steamed buns or choose steamed.