What should I do if the hot noodles are too soft and sticky?

1.Pour the flour into a basin and spread it out by hand.

2.Left hand counterclockwise (or clockwise.

Pour water into the basin slowly, do not pour too much water at once, the noodles are too soft and will stick to the basin. Stir with a pair of chopsticks in your right hand (don't use your hands yet) and stir the flour and water together to form a flocculent. When stirring, dig a hole in the dry flour and pour as much water as possible into it, so that the noodles do not stick to the basin as much as possible.

3.Until the chopsticks can't be stirred, then knead all the flocculent together with both hands to knead into a dough, and add a small amount of water to continue kneading where there is dry noodles until all the dough is kneaded together to form a relatively smooth dough, so that the kneaded dough is not sticky to your hands and does not stick to the basin.

4.The kneaded dough remains in a basin and covered with plastic wrap.

or a damp cage cloth (to prevent moisture from evaporating and dry skin from appearing), let it sit for 30-60 minutes.

5.When the dough is ready, take out the dough and sprinkle some flour on the cutting board to knead the dough until smooth.

6.This is the dough that has been reconciled.

The hot noodles of the dough mixer are too soft and sticky, you can add more dry flour to the noodles, only in this way can it have a neutralizing effect!

The dough mixer has C-type, garland, knife and paddle type, and you can choose the appropriate mixing form according to your own needs, which can save labor and cost.

and the area of the lotus pond. Or the face is too messy to the face. Will you add 1 extra point of flour? He won't be too soft, too sticky.

Answer: Hello dear: First of all, you need to master the ratio of flour and water.

Generally, the ratio of flour and water should be 4:1. According to the different water absorption of flour, adjust the appropriate amount.

2 6 You can add a little flour moderately when pressing the noodles and spread it on the surface, which is convenient and non-sticky. 3 6 You can use a small fan to blow slowly on the place where the noodles are produced, the moisture of the orange-like noodles in this town will evaporate a little, and it will not be so sticky 4 6 After the noodles are pressed, sprinkle some flour and shake it with your hands, so that the surface of the noodles is fully covered with flour, so that the noodles will not stick to the noodles 5 6 The fresh noodles can be mixed with a little oil and stored evenly, so that they can also be stored without sticking 6 6 or the noodles are cooked in cold water, then drained and stored, and then taken out from the refrigerator when you want to eat.

When we make pasta, the first step is to mix the noodles, and the proportion of flour and water should be appropriate, because more than one side will affect the texture of the dough. For example, the noodles of and are getting stickier and stickier, like paste, so how to solve this situation?

If the dough is getting sticky, it may be that you started adding water too quickly. If you don't add all the water at first, wait until the mixing process is over and add it slowly so that the flour slowly absorbs the water. This will not happen.

If all the water is added at the beginning, the flour will not have time to absorb the moisture, no matter how the flour is added later, it will still be sticky and sticky, and the baked bread will also have a bad taste of a lot of flour. If the weather is really too hot, it is better to change the water in the recipe to ice cubes or ice water, but it is necessary to get into the habit of keeping some liquid parts in any recipe and adding it slowly, so the dough does not get beaten into a paste.

If it is diluted, it is generally too much water, so you can only add flour and remix it into a dough. Pour the flour of the heart on a clean, water-free and oil-free cutting board, and then pour the thin dough on the flour, you can chop it a few times with a kitchen knife to expand the surface area of the contact between the thin dough and the flour, so that it can be mixed evenly faster, and finally kneaded together to form a smooth dough.

1.Bread must be made using high-gluten flour.

2.The order of placement must be liquids first, then solids.

3.Salt should not be put with yeast.

4.The weight must be correct.

5.It is better not to open the lid during fermentation.

6.Check the activity of the yeast. If it is a dead yeast, it will naturally not be able to ferment.

And the solution of dough and softening:

1. Increase the temperature of the dough a little, preferably with some hot water.

2. Add baking powder, according to the ratio of adding 35 grams of baking powder per 1500 grams of flour, method: add a little hot water to the baking powder, and then close it into the dough.

3. Don't eat it after you finish it, just steam it directly in the steamer over high heat.

Flour is needed when making flour. Next, let's take a look at what to do if the noodles are too hard and not fluffy.

01 Warm water.

If the noodles are hard, you can add an appropriate amount of warm water to make them softer. Since the flour contains yeast, the temperature of the warm water added should not be too high.

02 Do not pour water at once.

When mixing noodles, you should not pour water at once, but add an appropriate amount of water while mixing noodles, so as not to cause the noodles to become hard.

03 Add yeast.

If the noodles are hard, you can also add an appropriate amount of price to the noodles to make them softer.

04 Baking soda.

If you don't have yeast at home, you can also add an appropriate amount of baking soda to the noodles, which can also make the noodles softer.

Water and additives are added to the flour, and through a certain period of appropriate stirring, gluten and gluten are gradually absorbed and expanded, and they are bonded to each other to form a continuous film-like matrix that crosses and combines with each other to form a three-dimensional gluten network structure with certain elasticity, extensibility, viscosity and plasticity, so that it can be further utilized.

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 it"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. And then again"Snowflake noodles"Sprinkle water on top and stir with your hands to make it a lump of lumpy little dough, weighed"Grape pasta"。

At this time, the flour has not absorbed enough water, and the hardness is large, you can strangle 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"Grape pasta"You can knead the grape dough with both hands to form a smooth dough. 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.

When the dough is soft, add dry flour, or a little starch.

Mixing dough is to add liquid to a powdery object, 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.

Reason: It may be that the noodles are soft due to too much water.

Solution: Leave it still and wait for it to harden.

2.Add dry flour.

3.A pinch of starch.

Mixing Steps:1Find a container, put in the flour and slowly add water.

2.Knead it into a flocculent form, then knead it into a dough and cover it with a damp cloth for about ten minutes.

3.Use a knife to cut the dough into strips.

4.Use a rolling pin to roll out the dough.

5.Cut the dough into noodles.

You can take some dry flour on your hands and rub it off.

The flour is very sticky and needs to be kneaded with flour.

The "three-step water method" can make the whole dough mixing process clean and neat, and achieve the effect of "dough light, basin light, and hand light".

The specific operation is: in order to avoid the imbalance between the proportion of water and flour when mixing the dough, you can not add enough water at one time, but pour the flour into the basin or on the panel, pick out a groove in the middle, pour the water into the groove slowly, and stir slowly with chopsticks. When the water and flour are fully stirred evenly, and the water is absorbed by the flour, the noodles are repeatedly mixed with their hands to make the flour into many small sheets, commonly known as "snowflake noodles".

In this way, the flour will not have time to absorb the water, and the water will flow everywhere, nor will it stick to the batter all over the hands.

Then, sprinkle water on the "snowflake noodles" and stir them with your hands to make them into small lumps-like dough called "grape noodles". At this time, the flour has not absorbed enough water, the hardness is large, you can knead the dough together into a block, 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 dough", you can use your hands to knead the grape dough into a smooth dough.

The reason why the face sticks to your hands.

It is because of the hydrolysis and gelatinization of starch, so it is sticky, also called paste!

The fermentation is too much, it is honeycomb-shaped, obviously produces too much gas, and the fermentation is too long, or the baking powder is put too much, and the flour is added later because it is not very uniform, and it is not fermented and fluffy, so it is hard;

On the other hand, you put too much water, which leads to this problem, I am not a pastry maker and I can't say too much reason, I can only explain it to you from the perspective of biological fermentation;

Gelatinization is produced by the reaction of starch and water, and this is how the viscosity comes, so gelatinization is a biological reaction term, just understand it, the more water, the more hydrolysis, the heavier the viscosity, that is a fact.