1. Kneading dough with cold water

The batter kneaded with cold water is also called cold river noodles. This kind of batter needs to use cold water below 30 degrees. Because cold water does not allow the protein in the wheat flour to undergo heat transfer, it can produce more and stronger noodles in the batter. In addition, tapioca starch will not swell or melt at ultra-low temperatures, and the resulting batter will be firmer, more ductile, and have greater tensile strength.

Because Lenghe noodles are relatively rigid, people also like to call them "dead noodles". Its biggest characteristic is that the food it makes is white in color, chewy and not brittle. It is generally used to make dumplings, noodles, dumpling skins, pearl soup, pancakes and other ingredients that need to be blanched or baked. .

When making cold noodles, in order to increase the gluten of the batter, high-gluten flour must be used in many cases, and eggs or egg whites must be added to increase the protein content. Sometimes an appropriate amount of salt must be added. Promote noodles production.

2. Knead the dough with warm water

It is best to use warm water to knead the dough before waking it up. The temperature should be above 30 degrees and below 45 degrees. This temperature is more beneficial. For rapid growth of yeast. When making ingredients such as dumplings or green onion pancakes, it is also suitable to use warm water to knead the dough, which will taste softer.

3. Hot water for kneading noodles

Hot water for kneading noodles is generally used for ingredients that need to be boiled. Boiling water above 70 degrees is used, and sometimes boiling water is even used, such as Foods such as hot bread, steamed dumplings or fried sugar cakes all use hot noodles.