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Alkaline water surface is not only found in Guangdong.
Alkaline surface is not unique to Guangdong. Many pasta with local characteristics are actually alkaline noodles, such as Lamian Noodles in Lanzhou, Xiangyang beef noodles, Regan Noodles in Hubei, Dandan Noodles in Sichuan, Xiaomian in Chongqing, Pidu noodles in Nanjing, Yangchun noodles in Shanghai, Fenghua noodles, Hangzhou noodles, Anhui noodles and so on. The famous alkaline noodles in Guangdong are Zhu Sheng noodles in Guangdong.
It can be seen from some representative characteristics of alkaline water surface above that most places where alkaline water surface is used belong to the south, while most places in the north use salt water surface. In fact, this has something to do with the climatic and geographical conditions in the north and south, because the flour produced by wheat in the north is generally better than that in the south.
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There is a reason why alkaline noodles often appear in southern noodle restaurants. There is a reason why southern noodle restaurants use alkaline noodles instead of salt noodles, which has a lot to do with the climate and temperature in the south. Adding edible alkali to noodles can solve a series of problems caused by high temperature. This has a lot to do with the main role of alkali in noodle making.
The main function of adding edible alkali to noodles is to "shape and keep strips"
1. Alkali has the function of "protecting the shape of noodles"
After the finished noodles are made, if they are not cooked immediately, but stored overnight or reused for a period of time, they will be easily affected by high temperature weather, because the protein in flour will gelatinize when it meets high temperature, resulting in the loss of the original gluten in the finished noodles, so when cooking such noodles, the noodles are easily broken and broken in the pot. Adding edible alkali can avoid this situation. That is to say, alkali has the function of "protecting strips"
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2. Alkali has the function of shaping noodles.
In the same high temperature weather, even if the noodles are left for a period of time, another problem often appears in the cooked noodles, that is, the cooked noodles have no taste and soft and waxy appearance, while the edible alkali can increase the taste of the noodles, which is that the alkali has the function of "shaping" the noodles. Edible alkali can increase the hardness of noodles and improve the taste of noodles, especially for the production of some fine noodles, which plays a very good role in stabilizing the taste.
3. Alkali can neutralize the sour taste produced by noodle fermentation.
If the noodles need to be preserved for a long time, the edible alkali in the noodles can neutralize the sour taste produced when the noodles are slightly fermented, because the temperature in the south can easily lead to the fermentation acidification of the finished noodles.
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How much edible alkali should be added to noodles with alkaline water surface? First of all, there is no absolute recipe for making noodles, because there are many factors that affect the quality of noodles, such as air temperature, water temperature, water quantity, protein content of flour, methods of making noodles and so on. However, the dosage of edible alkali in noodle making can be within a range, because too much edible alkali can not be added in noodle making, otherwise it will easily lead to yellow color of noodles and crispy noodles.
Hand-made alkaline water surface and dough formula:
500 grams of high-gluten flour, 7 grams of salt, 240 grams of cold water and 2 grams of alkaline noodles.
Explanation of formula: Take the temperature in Guangdong as an example. In hot weather areas, the amount of salt added should not be less than 6g, otherwise the noodles made will not feel Q-bomb, that is, they will not be stiff, especially the handmade Lamian Noodles. The water used should also be cold water and noodles. It is best to choose alkaline noodles rather than granular alkali for edible alkali. The consumption of alkaline noodles is preferably between 65,438+0-3g, mainly depending on the thickness and quantity of the prepared noodles.
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Machine-made soda water surface and dough formula;
500 grams of high-gluten flour, 5-7 grams of salt, 220-235 grams of cold water, and 0/.5 grams of alkaline noodles.
Recipe explanation: machine dough refers to a series of mechanically operated dough, machine dough pressing, machine cutting and so on. The biggest difference between machine dough and manual dough is the different stress of dough.
The strength of the machine is much greater than that of people, so the dough kneaded by hand has no gluten channel pressed by the machine, and it is the same when kneading dough. The dough kneaded by hand usually has no strength, so more salt can be added, while the dough stirred by the screw of the kneading machine usually has stronger strength. However, it should be noted that the dough should not be stirred in the machine for a long time when kneading, and the dough and dough can be taken out after molding, because the dough has been molded when molding.
In addition, when making machine surfaces, the water consumption is generally less than that of manual surfaces. This is because dough that is too soft is difficult to be cut into shapes by machines. Therefore, in order to ensure better noodle cutting, it is necessary to put less water in the dough to make it harder.
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To sum up, whether noodles are delicious or not can be divided into two aspects, one is from the taste, and the other is from the taste of noodles themselves. If noodles want to taste delicious, they must be smooth, which is mainly related to the protein content of flour, followed by the addition of edible salt, and alkali is mainly responsible for the hardness of noodles. If you like to eat hard noodles, it is recommended to put 2 grams of alkali per catty of flour, which should taste good. Then this is mainly related to the quality of flour, whether the fragrance of wheat is enough, and secondly, the amount of alkali should be put as little as possible, because putting more noodles will have a slight alkaline taste, especially when the alkaline water surface is not fully cooked, the amount of edible alkali can be adjusted according to your own personal taste.