What are the benefits of half hot water and half cold water and noodles?

This is because the cake is fluffy and fluffy.

If you use all the hot water, the noodles will be scalded, and it will not be very strong, so you have to use half of the cold water, but if you use all the cold water, the cake will be too hard, and if you combine the two, the cake will be soft and strong.

Warm water dough method.

The preparation of warm water surface is to put flour into a basin or a cutting board, add an appropriate amount of warm water, the water temperature should be accurate, too high will cause starch gelatinization.

Or the protein is obviously denatured, too low the starch swells, the protein is unchanged, too high or too low can not reach the characteristics of warm water.

The amount of water should be added according to the different requirements of the variety, so that the water and the surface are fully combined, after the initial lump, it should be spread out or cut on the panel, so that the heat is dissipated, completely cooled and then formed into a ball, kneaded evenly and thoroughly, covered with a wet cloth for later use.

Half cold water, half boiling water, and half boiling water, because the cake is baked in this way, and the texture is soft.

However, if you use all the hot water, the noodles will be blanched, and it will not be very strong, so you have to use half of the cold water, but if you use all the cold water, the cake will be too hard, and if you combine the two, the cake will be soft and strong.

Correct Dough Method:

When mixing dough, do not add enough water at once. 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 "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. Then sprinkle water on the "snowflake noodles" and stir them by hand to make them into lumpy lumpy dough, called "grape noodles". At this time, the flour has not absorbed enough water, and the hardness is large, which can strangle the dough into pieces.

Rub off the batter sticky on the basin or panel, wash off the flour on your hands with some water, and sprinkle it on the "grape noodles" to knead the grape noodles with both hands. This kind of dough mixing method is called "three-step water addition method", which can make the whole dough mixing process clean and neat, and achieve the effect of "dough light, basin light, and hand light".

Cold water and noodles are very chewy and tough; It is relatively resistant to cooking, slightly hard in taste, and chewy. It does not need to be dough, the warm water and dough are moderately soft and hard, and the plasticity is strong, and it can be made into various shapes, and it is not easy to change. The taste is softer, fluffier and easier to digest.

The advantage of half hot water, half cold water and noodles is that the noodles can be fully fermented, and the fermented noodles are more uniform and faster.

What are the benefits of me coming to you half hot water and half cold water and noodles? I think half cool water and half hot. Hot water and noodles, so the fast noodles are good, the cold water and the noodles are also good, so the hot and cold water, so the noodles are very good, and the noodles are very good.

Half hot water and half cold water and noodles, the noodles are very easy to use, and they are delicious when cooked.

Half of the hot and cold water is warm water, and it is faster to use it to make dough.

The noodles that come out are tough and chewy.

Half hot water and half cold water and the benefit of noodles is gluten. In this way, the noodles that come out are pliable and delicious. If you only use cold water and noodles, the tenacity of the noodles will be very poor, and if you use hot water and noodles alone, the noodles will become blue and have no tenacity.

Therefore, only the noodles that are halved with hot and cold water are the most pliable and strong, and the taste is also good.

And the method of the three lights of the surfaceThere is a lot of knowledge in the noodles, just in terms of mixing water and flour, it is quite complicated, such as rolling noodles and making dumplings with cold water and noodles, and wrapping roasted wheat.

Blanch the noodles with boiling water.

For spring roll wrappers, the dough must be thinned, etc., and the methods are different.

The amount of dough draft varies depending on the use. Take seven-five powder or Fuqiang powder.

For example, for every 500 grams of flour, the dough of rolling noodles has a draft of 180 to 200 ml, the dough of dumplings has a draft of 200 to 210 ml, and the leavened dough of buns has a draft of 225 to 250 ml, adding 60 to 70 percent of water in the first step, 20 percent of water in the second step, and finally adding enough. As long as you mix the dough in this way, you can achieve three lights.