How to not stick to hot noodles? What to do if the hot noodles are sticky How to solve the hot noodl

Heating the basin over low heat (about 40 to 50 degrees), adding a small amount of water several times, or kneading the dough more often can prevent the dough from sticking.

1. Prepare the flour, and it is better to put the flour in a basin than to sum it directly.

2. Add an appropriate amount of warm water and stir with chopsticks, and then add warm water after the flour is clumped until about a quarter of the flour remains. Be sure to warm the water, the dough will rise faster and the food will be better.

3. Continue to stir the flour.

4. Sprinkle some flour on the dough table to prevent sticking, slowly pour the dough in the basin into the flour on the dough table with flour, and put the batter on the basin into the dough table with dry flour.

5. Sprinkle dry flour on your hands and start kneading the dough, and then smear a thick layer of dry flour when the dry flour is sprinkled until the dough is reconciled.

1. Hot noodles. The water temperature is too high and sticky, you can add an appropriate amount of cold water and adjust the noodles.

2. Blanching noodles is to use boiling water (about 70 to 100) and noodles, stir while adding water, knead them into a dough after a little cooling, and then use the scalded dough to make all kinds of food. 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.

The basin of the noodles is larger, add water and noodles little by little, so that the noodles are not sticky, the specific method is as follows:

The ingredients that need to be prepared in advance include: 350 grams of flour, 3 grams of yeast, 8 grams of salt, and 10 grams of sesame seeds.

1. In the first step, put flour and yeast in the basin.

2. Pour in warm water little by little and knead it slowly.

3. Knead the dough and let it stand for half an hour.

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

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

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

7. Serve out and finish.

The water temperature of the hot noodles is too high and sticky, you can add an appropriate amount of cold water and noodles to adjust it. Blanching noodles is made with boiling water, stirring while adding water, kneading into a dough after a little cooling, and then using the scalded dough to make all kinds of food. The principle of scalding noodles 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 sticking teeth, sticking hands, and sticking to the working board.

The water temperature of the hot noodles is too high and sticky, you can add an appropriate amount of cold water and noodles to adjust it. Blanching noodles is made with boiling water, stirring while adding water, kneading into a dough after a little cooling, and then using the scalded dough to make all kinds of food. The principle of scalding noodles 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 sticking teeth, sticking hands, and sticking to the working board.

Hot noodles are sorted

1. Semi-hot noodles: It is a dough made by mixing 70-100 degrees Celsius water and some cold water. It is suitable for frying or frying products, such as scallion pancakes, sesame pancakes, steamed dumplings, siu mai, etc.

2. Fully scalded noodles: all dough made of 100 degrees boiling water, generally with Cheng flour as the main raw material, Cantonese dim sum shrimp dumplings, powder and fruit are made of hot noodles.

Hot noodles

1. Single skin: directly roll the scalded dough into a thin round crust-like filling, such as leek boxes, pies, or use the dough to directly wrap the dough into raw and cooked fillings, such as lotus leaf cakes of Peking duck, or steamed dumplings, siu mai, etc.

2. Oil cakes: such as scallion pancakes, and a layer of oil, salad oil, and cream on the dough, which are folded and rolled out many times. Although the techniques are similar, there are endless variations.

3. Shortbread: such as sesame baked cakes, crab shell yellows, pepper cakes, etc., which are made with hot dough or wrapped in puff pastry, and then rolled and shaped into the oven to bake multi-level scones.

Preservation of hot noodles

1. Must be made and eaten: steamed dumplings, roasted wheat, tendon cakes, scallion pancakes, etc., must be made and eaten to have a taste.

2. Semi-finished product freezing: leek boxes, pies, scallion pancakes, egg cakes, etc., are frozen after wrapping and shaping, which can basically maintain the taste.

3. Finished product freezing: lotus leaf cake, shortbread, etc., but a layer of water must be sprayed on the surface when returning to the pot, otherwise the taste of the pot will deteriorate due to the loss of water during cooling.