Operation: When cold water is used to mix the flour, the protein and starch in the flour will not swell, thus forming a dough with good strength, toughness and ductility. This kind of dough is more suitable for making noodles, dumpling skins and so on. And hot water and noodles, also known as hot noodles, will destroy the protein and gluten in flour, so that the strength of flour will be reduced, and starch will expand to form a paste with strong viscosity. This kind of dough is more suitable for making spring rolls.
Usage: The dough mixed with cold water is white and smooth, which is suitable for all daily pasta, such as noodles, dumplings, dumplings, wonton and so on. The dough mixed with hot water is dark in color and soft and waxy in taste, which is suitable for making some cakes, such as Guangdong fried cake, oil cake and fried sugar cake with instant noodles. Warm water and cooked dough are between cold water and hot water, and are most suitable for making some pasta such as pancakes, pies and steamed dumplings.
Taste: The dough mixed with cold water tastes smooth and tough. The dough mixed with hot water tastes soft and waxy, which is more delicate. Warm water and cooked dough have both toughness and softness.
Generally speaking, cold water and hot water are different in operation, use and taste, so it is necessary to choose the appropriate water temperature according to the specific pasta varieties.