2) Generally, noodle ingredients are 30% to 35% water, 0/-3% salt/kloc and 0.5- 1% alkali relative to dry flour. But if you want to make egg noodles, you should appropriately reduce the amount of salt and alkali. So if flour 100 kg, the alkali is only 40g.
Introduction of alkaline water surface:
1) Alkaline water surface is one of the most common pasta. Adding alkali to flour can remove the sour taste in dough and make noodles more swollen, white and soft. In many places, alkali is added to pasta to improve the taste.
2) The purpose of alkali treatment is to remove the sour taste in dough and make the finished product more swollen, white and soft. The key to good alkali is to master the concentration of alkali water, generally 40% alkali water is appropriate.
3) Using old yeast to make dough is often easy to mix with miscellaneous bacteria. If you don't eat pasta often, old yeast is not easy to preserve. Families can also ferment with fresh yeast produced by factories. As long as the proportion is indicated and the appropriate temperature is maintained, the expected effect can be achieved.
4) Dried noodles with alkaline water, using bamboo to boost dried noodles. Is to roll the dough into 2-3 cm thick noodles with a rolling pin, spread it on a wooden box against the wall, and put a bamboo (commonly known as bamboo lifter in Zhongshan) more than ten feet long [1]? One end is fixed with a very elastic rope, which hangs from the top and the other end is far out of the wooden box. The dough maker rode on a bamboo ladder and bounced up and down. (You can also put an iron ring on the opposite side of the chopping board with a bamboo stick in the middle. The chef rides on the bamboo stick and presses it back and forth repeatedly from left to right to make the dough moderate in hardness. Let the bamboo roll out the dough, thin it, fold it and press it again. After about twenty or thirty minutes, it becomes as thin as paper and can be cut into noodles. The knife that cuts the surface must be sharp, and people must be integrated with body and mind. Because the pressed noodles are dry and tough, it takes women's strength to exert themselves and grasp the rhythm to cut out beautiful noodles. The dough is pressed into 1~2 mm thick and 2~4 mm wide. Put the pressed noodles on bamboo strips and dry them in the yard, so that they can be stored for a longer time and can be eaten at any time.