scalding noodles-use boiling water at 71-111℃ to mix the noodles, add water, stir until it is flocculent, then let it stand, let it cool, and knead it into dough by hand. Pay attention to sticking your hands to the chopping board during the kneading of scalding noodles. Before the meat is cooked, you can properly apply edible oil to the chopping board to prevent sticking. However, the pasta made of hot noodles is not good, and it is sticky and soft. Generally, hot noodles are used to make fried sugar cakes and shrimp dumplings.

Tip: Hot noodles generally don't rise, because the added boiling water has destroyed most protein structures, which will also affect the activity of yeast cells, making it difficult to ferment and stiffen, and the kneaded dough will not shrink or swell when left standing. Semi-hot noodles-1/2 cold water +1/2 boiling water for hot noodles. Generally, you can add boiling water first and then cold water. The pasta made from this dough is chewy and usually used to make steamed dumplings and fried dumplings. The jiaozi dough is also translucent. Semi-hot noodles are often used to make leek boxes and pancakes, and the taste is quite good. For ordinary consumption, medium-gluten flour or bulk flour sold in supermarkets can be used. Flour-this kind of dough is fermented by adding yeast, which has high nutritional value, and the volume of the fermented dough will be appropriately increased by 1-1.5 times. It is usually used to make pasta such as steamed buns, steamed buns and rolls. Hair noodles taste delicate and soft, easy to digest, and the elderly and children are very suitable for eating hair noodles. Dead noodles-This kind of dough is made with cold water. If the temperature is too low, the yeast will ferment slowly. The protein structure in the dough is stable, the dough has good ductility, the strongest taste, low sugar content and strong satiety. It is suitable for people who lose weight. General restaurants, such as dumplings and pancake shops, eat dead noodles to make dough, which is convenient and efficient now. However, people with bad stomachs should try not to eat more, which is easy to cause indigestion.

The above four kinds of dough mixing methods are often used in our daily life. Friends who like pasta can collect more or share them with people who love cooking around you. I hope it can be used for reference and inspiration ~