Flour 1 kg

Salt10g

Hevelli Stiffening Agent 5g

Water 0.5 kg

Xianxian tasty

culinary skill

It takes ten minutes.

Simple difficulties

The method of noodles "exemplifies" the steps of pressing noodles.

1

1. Choose flour with high gluten content to make noodles. Generally, high-gluten flour, ultra-fine flour and ultra-fine flour sold in the market are suitable for making noodles, and some special high-gluten flour can also be used for making noodles. The amount of Haiweili Stiffening Agent, which is generally used to make noodles, is 0.5%. If the gluten of noodles is too large, the addition amount can be appropriately reduced, and the amount of stiffening agent can be adjusted to 0.3-0.5%.

2

Weigh flour and gluten leavening agent according to the formula, directly sprinkle the weighed gluten leavening agent into the flour and mix evenly.

three

Adding some salt to the dough is beneficial to the formation of gluten. Dissolve salt in dough water to make smooth dough.

four

Put the mixed dough in and let it stir for 30 minutes. The purpose of dough static proofing is to make gluten relax and stretch, which is more conducive to extrusion into strips.

five

The proofing time of machines and dough is generally about half an hour; The proofing time of handmade noodles can be longer.

six

Divide the fermented dough into small pieces suitable for extrusion.

seven

Knead into a dough sheet suitable for the size of the noodle tube, put it in the noodle tube and squeeze it into strips.

eight

Noodles usually take about 3 minutes to cook before they are taken out.

nine

You can also soak the cooked noodles in cold water, so that the noodles are not easy to stick together and the taste is smoother.

10

Pour the cooked noodles into your favorite marinade and you can make delicious traditional pasta-noodles!