Hot water, cold water and warm water are all acceptable.

Hot-water dough:

The preparation method of hot-water dough is to pour flour into a basin, heat water (6-1 degrees) and stir with a flour stick. While pouring water, stir quickly, especially in winter, so that the dough can be evenly cooked. The water consumption should be fully mixed at one time during the preparation process, and cannot be prepared after being agglomerated. Because it is difficult to knead the dough evenly after adding heated water. If it is too soft (mixed with too much water), it is not easy to make up again by adding powder, and it also affects the properties of the dough, and it sticks to the teeth when eating. When kneading the dough for the last time, it must be sprinkled with cold water and then kneaded into dough. Its function is to make the product taste waxy but not sticky. After the dough is mixed, it needs to be cut into small pieces to dry, so that its hot air can be emitted. After cooling, it should be covered with a wet cloth for later use.

hot water dough is also called boiling water dough or instant noodles. The water temperature of the dough is generally 6-1 degrees. Under the action of hot water, the protein in flour solidifies and decomposes water, so gluten is destroyed, and starch absorbs a lot of water and expands into paste and decomposes monosaccharide and disaccharide. Therefore, the hot water dough is waxy and weak, and the finished product is translucent, with poor color, but it is delicate, sweet and easy to mature when heated.

The Hot Water Concord is suitable for making steamed dumplings, steamed dumplings, pot stickers and oil cakes.

Warm water and noodles:

The preparation of warm water surface is to put flour into a pot or a chopping board, and add appropriate amount of warm water. The water temperature should be accurate. If it is too high, it will cause starch gelatinization or obvious protein denaturation; if it is too low, it will cause starch expansion and protein invariance; if it is too high or too low, it will not reach the characteristics of warm water surface. The water addition amount should be added according to different requirements of varieties to fully combine the water and noodles. After initial dough formation, it should be spread or cut on the panel to let the hot air disperse.

the dough made of flour and warm water of about 5 degrees is called warm water dough. Because the water temperature is higher than that of cold water, the diffusion of water molecules is accelerated, which limits the formation of gluten texture, but increases the water absorption of starch. The gluten, toughness and elasticity of this dough are lower than that of cold water, and the color of the dough is inferior to that of cold water.

Warm water and dough are characterized by softness, strength, plasticity and easy forming. It is not easy to lose its shape after cooking, and it has moderate taste and white color. This feature is especially suitable for making steamed cakes with various colors, such as cabbage cakes, goldfish cakes and four-wedding cakes.

cold water and dough mixing:

the preparation method of cold water surface is to pour flour into a basin or chopping board, and mix it with cold water or water with low water temperature (add some salt to cold water in summer to prevent dough from "losing strength", as the saying goes, "alkali is bone salt and tendon", and mix it with water slightly higher than normal temperature in winter). Water can't be mixed at one time, because too much water is mixed at one time, the powder can't be sucked in at one time, and the water overflows and loses moisture, which makes the mixing uneven, so water should be added in stages, and the mixing ratio is 2: 1. However, water should also be mixed according to the climate and the quality of flour. After mixing face to face with water to form snowflakes, pound them vigorously and knead them repeatedly until the dough is very smooth and not sticky. After the dough is prepared, it must be placed on the chopping board, covered with a clean wet cloth, and let stand for some time, that is, "noodles". It usually takes 1-15 minutes to cook noodles, and some of them can reach half an hour. When the dough is to be shaped, both hands should be "rubbed hard" to ensure the quality of the finished product. ?

cold water dough is a water-mixed dough mixed with water at a temperature below 3 degrees, commonly known as cold water surface. Because the flour is mixed with cold water or low temperature water, the protein in the flour cannot undergo thermal denaturation, thus forming more and stronger gluten. Starch does not swell and gelatinize at low temperature, so the dough formed is firm, tough, tensile and stiff, also known as "dead noodles".

Cold water surface is characterized by white color, refreshing and chewy taste, and not easy to be broken. It is generally suitable for boiled and baked varieties, such as dumplings, noodles, spring rolls, pearl soup and pancakes.