When choosing flour, choose flour with high gluten content. Common flours on the market are: high gluten flour, medium gluten flour, low gluten flour, etc. Therefore, high gluten flour should be selected when making noodles. Secondly, we should pay attention to the control of water temperature when mixing dough. The water for flour mixing should be divided into several times and measured, and added as appropriate according to the amount of flour.

The moisture content of dough and the temperature of other liquids are still particular. Generally speaking, ice water close to 0℃ will be used in summer and warm water will be used in winter (but hot water close to 100℃ is not recommended), because the final temperature of dough is suitable for 25~27℃ required by most recipes.

Extended data:

Precautions:

1, when mixing noodles, remember to use the semi-ironing method, half with hot water and half with cold water, so that the spring cakes made from noodles will be softer.

2. When the dough is proofed, put a layer of cooking oil on the dough, so that the proofed dough has better extensibility.

3. If you make a lot of dough, bake it twice, and bake at most 15 cakes at a time. If you bake more, the middle cake will not be cooked, and the crust on both sides will become hard.

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