The difference between hot water and noodles and cold water and noodles

Cold water and noodles: The water temperature cannot cause changes such as protein denaturation and starch swelling and gelatinization, and the protein combines with a large amount of water to form a dense gluten network and tightly wrap other substances. The formation of cold water dough is caused by the absorption of water by proteins, so the dough has good gluten, strong toughness, strong extensibility, and white color.

It can make noodles, wontons, dumplings, spring rolls, etc.

The dough made by hot water is also called hot noodles, and it is a dough made with boiling water. (With water above 70 degrees Celsius) the nature of hot noodles is just the opposite of cold water dough, due to the high temperature of water, the water temperature makes the protein heat and denature, the gluten is destroyed, resulting in the reduction of hydrophilicity, gluten decrease, starch is heated and a large amount of water dissolves, expands to form a paste, and the viscosity is enhanced. It can make potstickers, spring cakes, fried boxes, fried cakes, siu mai, etc.

1.【Warm water + cold water】Noodles: steamed buns, steamed buns, flower rolls and other noodles.

These foods are all leavened foods and have a fluffy texture. Before mixing the dough, use warm water to melt the yeast or flour fertilizer, which can speed up the melting (no more than 35 degrees of water). After pouring the melted yeast water or flour fertilizer water into the flour, cold water is needed to mix the dough.

So use a combination of warm and cold water. Do not use boiling water or hot water above 40 degrees Celsius, as this will scald the yeast to death and cause the dough to fail to ferment.

2.【Boiling water + cold water】Noodles: scallion pancakes, mille-feuille cakes, finger cakes, egg scones, home-style pancakes.

Pancake food is very common, and the taste of pancake needs to be soft and multi-layered, and it will not become hard when cooled. Be sure to prepare two types of water: boiled water and cold water when mixing noodles. Boiling water and dough can remove the gluten of the flour and make the finished product softer.

Half of the water can only make part of the flour gluten disappear, and the other part can maintain the strength of the flour with cold water, and after the two doughs are mixed, the cake will be easy to layer and have a good taste.

3.【Hot noodles and boiling water】Noodles: crystal steamed dumplings, spring cakes, soup dumplings, xiao long bao.

The effect of boiling water on the dough can make the starch in the flour absorb water and gelatinize and expand, the plasticity of the dough will be improved, and the dough will become transparent and elastic. Crystal steamed dumplings need the dough to be crystal clear, plasticity to become better, the folds pinched out are more beautiful, the taste is more firm, and the appetite is more.

Cold water dough is a water dough prepared by mixing water at a temperature below 30 degrees, commonly known as cold water dough. Due to the use of cold water or cooler water and flour, the protein in the flour cannot be thermally denatured, resulting in the formation of more and stronger gluten. Starch will not swell and gelatinize at low temperature, so the formed surface is solid, tough, tensile and rigid, also known as "dead surface".

The cold water surface is characterized by the white color of the finished product, which is refreshing and gluten-free, not easy to break, and is generally suitable for boiled and branded varieties, such as dumplings, noodles, spring roll skin, pearl soup, pancakes, etc.

Warm water and noodles are characterized by softness and strength, plasticity, and easy forming; It is not easy to be out of shape after cooking, the taste is moderate, and the color is whiter, which is especially suitable for making various steamed cakes, such as cabbage cakes, goldfish cakes, and Sixi cakes.

Whether the noodles are made with cold water or hot water, it turns out that many people make it wrong, no wonder it is not delicious.

Whether you use cold or hot water when mixing noodles, it turns out that many people make it wrong, no wonder it doesn't taste good!

Depending on the weather, warm water is used if it is cold, and cold water is used when it is hot.

The temperature of the water generally requires warm water in winter and cool water in other seasons.

Because the temperature of the dough is easily affected by the natural air temperature, through the difference in the temperature of the water used when making the dough, the temperature of the mixed dough is always kept at 30, because the protein water absorption in the flour is the highest at this time, which can reach 150%, and the gluten generation rate is also the highest at this time, and the quality is the best, that is, the extensibility and elasticity are the best, and the most suitable for stretching. If the temperature is below 30, the water absorption and quality of the protein will decrease as the temperature decreases. Exceeding 30 will also reduce gluten production, and when the temperature reaches 60, it will cause the denaturation of the protein and lose its properties.

It is to keep the dough in the most suitable stretching range.

I use warm water at thirty or forty degrees every time, and the feeling when kneading the dough is softer, not as stiff as cold water; It's too hot, it's not good, it's just blanched

You're asking the question of noodles, why did you get a sheet of rice?

The effect is different: warm water and noodles, the noodles are neither soft nor hard; Mix with cold water and dough, the dough is slightly harder. The food made is different:

Warm water and noodles, suitable for cooking, pot branding, etc.; Cold water and noodles, suitable for steaming food, steamed buns, steamed buns. The taste is different: warm water and noodles, the taste of the food reputation filial piety made is appropriate, and the eggplant is easy to chew; Cold water and noodles have a smoother taste.

1. The effect is different: warm water and noodles, the surface is not soft or hard; Mix with cold water and dough, the dough is slightly harder.

2. The food made is different: warm water and noodles, suitable for cooking, pot branding, etc.; Cold water and noodles are suitable for steaming food, steamed buns and steamed buns.

3. Different taste: warm water and noodles, the food made has a suitable taste and is easy to chew; Cold water and noodles have a smoother taste.

Summary. Hello dear <>

The difference between cold water and cold boiled water and noodles is that if cold water is used raw water, the noodles will have a little taste of raw water, while cold boiled water will not <>

and the difference between cold water and cold boiled water.

Hello dear <>

The difference between cold water and cold boiled water and noodles is that if cold water is used in the morning hall, the noodles will have a little taste of raw water, while cold Lu hidden boiled water will not <>

The effect of different water temperature and dough 1, cold water and noodles, will not cause the expansion of protein and starch in the flour, so that the dough that comes out is more strong, strong toughness, and good ductility. It is more suitable for making noodles, dumpling wrappers and so on. 2. Hot water and noodles are called hot noodles, using hot water to destroy the protein in the flour, gluten quality is also destroyed, the strength is reduced, the starch will swell to form a paste, and the viscosity is stronger than that of the sleepy skin.

It is more suitable for making spring roll wrappers and so on3, warm water and noodles, which is between cold water and warm water in the grip cavity, the protein and strength are still retained, but there is no strength of cold water and noodles, and the softness of hot water scalding noodles, so it is suitable for fermenting dough.