What is the ratio of noodles to water when mixing noodles?

Generally make steamed bread if a pound of flour needs half a pound of water to mix with the noodles, the amount of water may be controlled according to the use of flour to absorb water, as long as the dough is moderately soft and hard, do not make the dough too hard or too thin, it may affect the final fermentation effect of the steamed bread, in addition, if you make steamed bread in the summer, you can use cold water and noodles, if you need to use warm water in autumn and winter, the water temperature is controlled at about 30 degrees is the most suitable for dough.

Yeast is fermented dough, so that steamed bread steamed out of soft and delicious leavening agent, its dosage is also specified, generally a pound of flour to add about 5 grams of yeast powder on it, up to 10 grams of yeast powder, if the yeast powder added too much, the steamed steamed bread will be sour, and less will not become soft. In addition, if you want the dough to ferment faster, you can add an appropriate amount of sugar when mixing the noodles, so that not only the steamed bread is faster, but also the taste of the steamed bread will be sweeter and delicious.

In general, the ratio of flour to water is: 2:1

Look at what the noodles do, the ratio of noodles to water is:

The ratio of surface water (volume ratio) to the sum surface

Noodles: Flour: Water =:

1 (3 + 1 2 cups flour plus a cup of water) 3Dumpling flour: water = 3:

1 (3 cups flour to a cup of water) 4Buns, bread: flour:

Water =: 1 (1 + 1 4 cups flour plus 1 2 cups water) 5Pancakes, fritters:

Flour: water = 2:1 (1 + 1 4 cups flour plus 1 2 cups water).

The ratio of noodles and water is not fixed, but mainly depends on the purpose of your noodles. For example, if you make steamed bread with noodles, the ratio of noodles to water will reach two to one, and if you make cakes with noodles, the proportion will change again. So, the surface-to-water ratio can only be constantly changing according to demand!

The weight of the eggs is sufficient. There are no strict rules.

1. The ratio of flour and water is 2:1. I hope mine can help you, and I wish you a happy life.

Questions. What do you mean.

What do you mean. It's two and a half parts.

The meaning of three and a half parts.

Questions. The front represents that the surface is still water.

The front is the surface, and the back is the water.

Questions. Is it the same with meat grinders and noodles?

Yes. Questions.

Two bowls of noodles and one bowl of water, four bowls of noodles and two bowls of water, six bowls of noodles and two bowls of water, which means three bowls + half bowls, six and a half bowls, add up to seven bowls, and seven bowls are two bowls of water, right?

That is, two bowls plus half a bowl, which adds up to five bowls and five bowls are two bowls of water, right?

For example, if you have a pound of flour, then you have to put 1 pound of water.

1 is the proportion. 1 is the proportion.

That's what you mean.

When mixing the dough, the ratio of flour and water is not even there.

But in practice, the buns we made in such a ratio have a hard taste! In our experience, cold water is used in the summer, flour: water and in the winter warm or hot water, flour:

Water. Small fire partners can try it out for themselves, and dough is a technique that needs to be adapted to different environments such as temperature and humidity.

and so on to make appropriate adjustments.

If the weight of flour is 100 grams, then the amount of water can be 60% of the amount of flour, of course, it can be appropriately increased to 70%, which depends on the amount of water absorbed by the flour; You can put in 60% water first, and then increase the amount of water appropriately according to the softness and hardness of the dough until it reaches a softness and hardness suitable for making your own bread. (This is without the addition of eggs).

The amount of eggs: eggs and water are collectively called liquid, take 100 grams of flour to calculate, the liquid content is 60%-70% of the flour content, that is to say, if you add eggs and then add water, the amount of water is equal to 100 grams of flour (60%-70%) - the weight of eggs.

The sugar content is 6% of the flour content, and the less than the salty bread is salty; More than 8% of the flour content is generally sweet bread, if you like sweets.

Friends can increase the sugar content to 10%-15% of the flour content, or even higher.

The salt content is 1% of the flour content.

Yeast (high-sugar tolerant yeast, I usually use Angel.

Resistant to high sugar and French swallow's yeast) content is 2% of the flour content, of course, it depends on the temperature, if the temperature is lower (below 18 degrees), you can appropriately increase the amount of yeast, generally not more than 3% of the flour content. The amount of butter: 10% of the weight of flour is generally sufficient, and it can also be increased to 15% appropriately.

How much is up to you, there are no strict rules.

The ratio is around 1:1. That is, 100 grams of flour and about 50 grams of water.

Due to the different climates in each season, cool water is used in summer, the ratio is 1:, and warm boiled water is used in winter, and the ratio is 1:. It can be adjusted appropriately according to the water absorption of the flour and the dryness of the climate, and the dough should be soft and moderate, not sticky to the pot and relatively smooth.

Precautions for summing surfaces

When mixing noodles, you need to pour water while mixing, so that the dough is more evenly mixed and will not be dry and wet, so you can also use this method when mixing noodles in the future.

The degree of kneading also has a great influence on the dough, if we knead the dough for a moderate time, then the dough made is both elastic and malleable.

It is also chewy and delicious.

If the kneading time is not enough, the dough will not be able to be comfortable well, so the dough is not malleable enough and does not taste good. However, if the kneading time is excessive, there is a high risk that the dough will be particularly sticky, and there is no way to carry out subsequent operations.

The ratio of flour to water is 1, the ratio of flour to water is 3:1, the ratio of flour to water is 1, and the ratio of flour to water is 2:1.

Mixing noodles is made by adding liquid to a powdery object, stirring or kneading to make it sticky. 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.

Normally, the ratio of flour to water is 2:1, but it depends on the actual situation. You need to prepare flour, water, and yeast for dough, and pay attention to not put too much yeast, just put it in moderation. The time of fermentation depends on the season, and the temperature is suitable.

When making dough, you need to prepare a clean basin, put an appropriate amount of flour in the basin, pour water and yeast. Note that when you put water in the flour, you should put it in multiple times, and don't put too much water, otherwise the dough will become very sticky and sticky. If you put too little water, the dough will become very dry.

The dough is then kneaded by hand until it is smooth, and then left to ferment in a warm environment. At room temperature of 25 degrees Celsius or more, with warm water and noodles, the fermentation will be successful in about 40 minutes. If the temperature is relatively high, it generally takes 30 minutes to make the dough, and the key depends on the environment.

Dough can be used to make many foods, such as steamed buns, bread, buns, and so on. In addition to the amount of water, it is also necessary to grasp the amount of yeast powder. When fermenting with yeast powder, it should not be too much and not too little, and too little will not guarantee the success of fermentation.

When the weather is cold in winter, the amount of yeast powder can be increased appropriately.

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 ratio of flour and water is in the actual operation, and the taste of the buns made by such a ratio is hard in practice, so it should be noted that cold water is used in summer, flour: water =, and warm water or hot water should be used in winter, flour: water =.

The dough needs to be adjusted according to the different environments in different places, such as air temperature and air humidity.