Material

1 kg of flour, 5 g of Haiweili gluten enhancer, 11 g of salt and 1.5 kg of water

Method

1

Description of the formula: 1. Flour with high gluten should be selected for making noodles, and flour with high gluten such as high gluten powder, extra fine powder and ultra-fine powder sold in the general market is suitable for making. 2. Generally, the addition amount of Haiweili stiffening agent used for making noodles is 1.5%. If the gluten of noodles is too large, the addition amount can be appropriately reduced, and the adjustment range of the amount of stiffening agent is 1.3-1.5%.

2

1. Weigh the flour and gluten-baking agent according to the formula, directly sprinkle the weighed gluten-baking agent into the flour, and mix well.

3

2. Adding some salt to the dough is beneficial to the formation of gluten, and dissolving the salt in the dough water.

4

3. Make a smooth dough.

5

4. Put the mixed dough for proofing for 31 minutes. The purpose of static proofing of dough is to make gluten relax and stretch, which is more conducive to extrusion into strips. 5. The waking time of the machine and dough is generally about half an hour; The wake-up time of hand-made dough can be appropriately longer.

6

6. Divide the proofed dough into dough pieces suitable for extrusion.

7

7. Knead into dough pieces suitable for the size of the dough tube, put them into the dough tube and squeeze them into strips.

8

8. Noodles can be fished out after being boiled for about 3 minutes.

9

9. You can also soak the cooked noodles in cold water, so that the noodles are not easy to stick together and the taste is smoother.

11

11, pour the cooked noodles with your favorite marinade, and you will make delicious traditional pasta-noodles!

Tips

1. Flour with high gluten should be selected for making noodles. Generally, high gluten flour, super refined flour and super refined flour sold in the market are suitable for making noodles, and some special flour with high gluten can also be used for making noodles.

2. Generally, the adding amount of the stiffening agent used for making the noodles is 1.5%. If the noodles feel too stiff, the adding amount can be appropriately reduced, and the adjusting range of the stiffening agent is 1.3-1.5%.