How to mix hot noodles, how to mix noodles with hot dumplings

Northerners mainly eat pasta, steamed buns, steamed buns, noodles, and other ways to eat. Today I will share with you a method of steaming and scalding bread, which is very simple compared to steamed buns to be made. There is no need for fermentation, and the method is easier and faster.

The picture below is my steamed blanched bread, and the specific steps are described below.

1. Mix the noodles first. Add all-purpose flour to the basin, and then blanch the dough with boiling water for three-quarters of the flour in the basin. Stir with chopsticks while adding water slowly. Then the remaining 1/4 of the flour should be mixed with cold water.

When mixing the dough, add some cooking oil to the basin and stir together, and when the flour is flocculent, continue to knead them into a smooth dough.

After kneading the dough, cover it and put it next to the dough for about 20 minutes, and the dough will be easier to knead after 20 minutes.

2. Come down and make the bun filling. What I want to do today is a hot bread stuffed with white radish fungus vermicelli, and prepare a washed white radish and rub it into thin strips. After the water in the pot boils, pour the grated shredded radish into the pot and boil for about 20 seconds to control the water and remove it.

After removing the radish, rinse it with cool water. Then squeeze out the water in the radish by hand, and then cut all the radishes into short pots.

Cut the fungus into small parts and put it in a pot; The noodles soaked in advance are also cut short and put in a pot; Top with some chopped shallots.

Pour oil into the pot, pour in the beaten eggs when the oil is hot, stir with chopsticks, and stir into frangipani. Pour the scrambled frangipani into the pot as well.

Pour oil into the pot again, add chopped green onion and stir-fry until fragrant, add a spoonful of thirteen spices, stir well and turn off the heat. Pour it into the pot while it is hot, and come down to start mixing the filling.

Add salt to taste, add a spoonful of chicken essence, add light soy sauce and oyster sauce and stir well, and our filling is ready.

3. When the dough is ready, knead the dough evenly and smoothly again, and the dough is particularly easy to knead. After the dough is kneaded, knead it into long strips on the top of the cutting board, and then cut it into equal portions with a knife.

Use a rolling pin to roll out the bun wrappers and roll them into a thick dough in the middle and thin on all sides.

Then wrap the buns, this is hot bread, there is not so much gluten, be careful when wrapping.

After the bun is wrapped, it is placed on the oiled grate one by one to prevent it from sticking, and this hot bread does not need to be steamed twice.

4. After the water in the pot boils, steam directly in the pot and steam on high heat for 10 minutes.

Our steaming hot bread is steamed, and the aroma is fragrant, and it makes my mouth drool when I look at it. In this way, the steamed buns will not collapse or shrink, and the method is very simple.

The steamed buns are dipped in oil and spicy to eat, which is really fragrant. Blanched bread has no gluten, steaming less at a time, steaming and eating.

To make hot dough, you should choose all-purpose flour or high-gluten flour, because all-purpose and high-gluten flour contain more protein, and the hot dough will not be sticky and rotten, but soft and tough. If you use low-gluten flour to make hot noodles, the final pasta will have a sticky texture.

The first step is to prepare hot water.

Before making hot noodles, you should prepare an appropriate amount of hot water, the water temperature can be 70 to 100 degrees, how high the water temperature to use, and how much hot water to use, completely depends on the requirements of the food itself, this has no way to formulate a unified standard, can only be left to your own slowly groping.

For example, when I personally make scalding noodles, I like to use hot water at 70 to 90 degrees Celsius, and I think the scallion pancakes made by this scalding noodles taste the best.

There are many ways to prepare hot water, but I personally like to heat it in the microwave until small bubbles appear on the walls of the cup, when the water temperature is just between 70 and 90 degrees.

Step 2: Pour in hot water and stir well.

Pour the selected all-purpose flour or high-gluten flour into the basin (you can use a large bowl when the amount of flour is small), then hold the chopsticks in one hand and the hot water in the other, slowly pour the hot water into the flour, and stir the flour with chopsticks while watering, so that the flour and hot water form a uniform dough.

When you feel just the right amount of water in the dough, stop watering, let the dough cool a little and wait until it's not too hot to start kneading.

Blanched noodles that are made entirely with hot water are called fully blanched noodles. However, sometimes, in order to improve the taste of hot noodles and increase the gluten and toughness of hot noodles, the noodles will be scalded with a small amount of hot water, mixed into dough, and then poured in an appropriate amount of cold water to mix well, and finally kneaded into a dough, this kind of hot noodles is called semi-hot noodles.

There is another way to make semi-hot noodles, which is to use hot water and cold water to make two pieces of dough, and then put the hot water dough and cold water dough together and knead well, which is also commonly used.

Step 3: Start kneading the dough.

When the dough is not too hot, as shown in the picture below, pour the dough on the panel and knead it repeatedly with both hands to form a smooth and even dough. Of course, if you are using a dough that is stirred with a basin, you can do this step directly in the basin without pouring it out.

The fourth step is to rise and burn the noodles.

After kneading the dough until smooth, let it rise for about 20 minutes. To prevent water evaporation from the surface of the dough during proofing, you can apply a layer of plastic wrap directly to the basin. I prefer to place the kneaded dough on a piece of baking paper (otherwise it will stick to the countertop) and then use a large bowl to fasten the dough to prevent the water from evaporating.

During the time the dough rises, you can prepare other side dishes or seasonings, etc., and after the dough has risen, you can use it to make food.

Say a few more words: the hot dough is soft, the gluten is poor, but the plasticity is high, it is easy to operate and form, and the pasta made is soft, soft and delicious, which is more suitable for making pasta that needs to be fried or baked, such as pot stickers, scallion pancakes or pies, etc., and there are also steamed, such as hot noodles and steamed dumplings.

If you are good at cooking, then you must be familiar with Japanese noodles, and you must know what hot noodles are. In fact, hot noodles are said to use boiling water, about 65 -100 hot water and noodles. The water temperature is relatively high, so it is necessary to mix the noodles while stirring.

Once the dough has cooled, it's time to make a meal. Hot noodles can reduce the hardness of the dough, so how can hot noodles not stick to the noodles?

Blanching noodles is made with boiling water (about 65 to 100 meters), stirring while adding water, and kneading into a dough after a little cooling, and then making various foods. The principle is to use boiling water to blanch the gluten softly, and part of the starch is scalded and puffed, which reduces the hardness of the dough, so the higher the water temperature, the more boiling water, the softer the product is, and it tastes less strong, and there will be the shortcomings of sticky teeth, sticky hands, and sticky work boards.

Blanching noodles is made with boiling water (about 70 to 100 meters), stirring while adding water, kneading into a dough after a little cooling, and then using the scalded dough to make various foods.

The principle is to use boiling water to blanch the gluten soft and part of the starch to blanch and puff, which reduces the hardness of the dough, so the higher the water temperature, the more boiling water, and the softer the product is made. However, in this way, it will be less strong to eat, and there will be the disadvantages of sticking teeth, sticking hands, and sticking to the work board. Therefore, the control of water temperature and quantity is the key.

Hot noodle products are not all made of boiling water, but according to the nature and hardness of the desired product, part of the cold water surface is added to maintain toughness.

To blanch the dough, use all-purpose flour to make it, because the flour above the all-purpose flour contains more protein in both quality and quantity, which can produce enough gluten as a pillar to make the pasta soft and tough, and will not be sticky and rotten. If you use low-gluten flour to make it, it will make the product sticky and unpleasant due to insufficient gluten.

Generally, the process of turning hot noodles into food is mostly fried and burned, and finally the table will be served with pot stickers, all kinds of northern cakes such as scallion pancakes, pies, leek box single cakes, baked cakes, etc., and there are also steamed ones (such as steamed dumplings).

Ingredients are required for scalding dumplings and noodles: 300 grams of flour, 168 grams of boiling water, chopsticks, and a rolling pin. Divided into 5 steps, the following are the detailed steps of hot dumplings and noodles::

Steps.

Pour in flour and boiling water.

Pour the flour into a basin and slowly pour in the boiling water.

Stir. <>

Use chopsticks to stir the flour into a cotton wool shape.

Cover with plastic wrap.

After the flour has cooled slightly, knead the dough evenly by hand, cover with plastic wrap and relax for 30 minutes.

Slice segments. <>

Remove the dough, roll it into long strips and cut it into small pieces one by one.

Finish. <>

Step 1: Take an appropriate amount of flour and put it in a container.

Step 2: Pour boiling hot water into a flour basin in small amounts and stir with chopsticks as you pour.

Step 3: Stir until the flour becomes flocculent and the flocculent becomes a large ball.

Step 4: Knead the dough into a smooth dough, put it in a basin, cover with plastic wrap and let it rise for about 20 minutes before use.

The hot dough cake is not hard when it is cold, and the whole family does not have enough to eat.

Hot noodles and cakes are made like brothers, and they are cold and blind, and they are not hard, and the whole family can't eat enough.

Ingredients: 150 grams of flour.

Excipients: 3 grams of yeast, 8 grams of salt, 10 grams of sesame seeds.

1. Put 3 grams of yeast into a bowl, add 30 ml of warm water, add 150 grams of flour, 3 grams of salt, and knead the dough. Eggplant oak.

2. Wake up for half an hour, and then knead smooth.

3. Roll out 10 grams of sesame seeds and 5 grams of salt into a fine powder.

4. Roll out the dough into a cake, sprinkle the wax with sesame salt, wrap it and press it into a cake.

5. Put it in a pan and fry over low heat until golden brown on both sides.

6. Finish cooking.

7. Finished product diagram of hot dough cake.

Prepare the ingredients: 180 grams of blanching flour, 200 grams of all-purpose flour, 4 grams of yeast, 90 grams of water, 10 grams of sugar.

Steps: 1. Make hot noodles first, put hot flour and boiling water in a bowl.

2. Use a tool to stir the flour into a cherry blossom dough.

3. After it is slightly cooler, put it in a fresh-keeping bag, refrigerate it in the refrigerator for one night, and put it for 24 hours.

4. Put the all-purpose flour, water, yeast, and the hot dough in the plastic bag together and stir.

5. Knead into a smooth dough.

6. Divide into eight portions, each serving is about 58 grams.

7. Sprinkle more flour, knead each dough 100 times, and knead it with a little strength at the base of the palm.

8. Rub into a ball and put it in the cage drawer.

9. Put it in the oven and ferment it at 40 degrees for one hour.

10. Bring the water to a boil in the steamer, put on the steamer, and steam over medium heat for 15 minutes. Turn off the heat and turn on after five minutes.

11. The steamed bread is delicately organized, and the steamed bread is ready.

Ingredients: appropriate amount of leeks, 2 eggs, 2 shiitake mushrooms, 1 fried dough stick, 300 grams of flour, 180 grams of boiling water, 70 grams of cold water, appropriate amount of vegetable oil.

1. Heat the oil, pour more, fry the eggs and let them cool, then add leeks, shiitake mushrooms and fritters, put in an appropriate amount of light soy sauce, oyster sauce, sesame oil, salt and a drop of thirteen spices. The salt can be put last, so that the water comes out slowly.

2. The flour is best mixed in a ceramic basin, pour 180 grams of boiling water first, stir quickly with chopsticks, add 70 grams of cold water to knead the dough after cooling, knead it into the state in the picture, cover it with plastic wrap and let it rise for 30 minutes.

3. Take out the noisy and sleepy dough, put flour on the board, knead the dough smoother, and then knead it into long strips and divide it into equal small dough, which is larger than the usual dumplings.

4. Roll out the dough into a larger dough and wrap more filling.

5. Pour a little oil into the hot pot, put it in the box, turn to low heat, and fry on both sides until golden brown.

6. You can also brown sugar cake, add brown sugar to flour and sesame seeds, mix evenly, and wrap tightly.

7. Brown sugar cake.

8. The crispy and soft hot noodles are all eaten up on one plate.

1. Blanching noodles is to pour boiling water (about 65 to 100) into flour for dough, stir while adding water, knead into a dough after a little cooling, and then make all kinds of food.

2. The principle is to use boiling water to blanch the gluten softly, and part of the starch is blanched and puffed, which reduces the hardness of the dough, so the higher the water temperature, the more water, and the softer the pasta made.

1. The gluten of the hot dough is related to the temperature of adding water, the larger the proportion of boiling water, the softer the dough will become, and the semi-hot dough is the dough formed by quickly stirring it after rushing into boiling water, and then immediately kneading it into cold water. It is suitable for steamed dumplings, fried buns, siu mai, etc.

2. All the water added to the blanched dough is boiling water. It is suitable for making steamed products such as shrimp dumplings, and is not suitable for frying, grilling, and branding.

3. Ingredients: 300 grams of flour, 150 grams of boiling water, 50 grams of cold water.

4. Put the flour in a basin, pour in boiling water, and quickly stir with chopsticks to form a snowflake.

5. Then add cold water (if you only add boiling water, the dough will become hard, too much cold water will not achieve the effect, in addition to boiling water and cold water, sometimes add a little grease when making hot noodles, in order to increase the moisturization and crispiness on the taste), stir well with chopsticks, and knead into a smooth, non-sticky dough, cover with plastic wrap, and let it rise for 20-30 minutes.