Hot noodle is a skill of making dough, which uses boiling water to make dough. Commonly used in Chinese pasta.
If you only use instant noodles completely, because the dough is soft, it is only suitable for steaming pasta such as crystal dumplings and shrimp dumplings. If it is mixed with some cold water, steamed, fried and fried pasta can be made, such as steamed dumplings, Shao Shao, pot stickers, leek boxes, onion cakes, egg cakes, sesame cakes and so on. Using a part of scalded noodles in toast bread can increase the volume of the finished product and make the bread softer.
Extended data:
Different from ordinary surface
Make pasta with dough, which has a lot to do with water temperature. Cold water and noodles, the water temperature is below 30 degrees, and the gluten is smooth and smooth, suitable for cooking, baking and frying; Warm water and noodles, the water temperature is 30-50 degrees Celsius, and the noodles are soft and strong, and the finished products are not easy to go out of shape, which is suitable for steamed and fried foods;
Hot water and noodles, the water temperature is above 70 degrees Celsius, the dough is soft and weak, the color is dark, but it has sweetness, which is suitable for steamed, fried and fried food; Boiled water and noodles with a temperature of 100℃ are sticky and dark in color, and the finished product tastes delicate and sweet, which is suitable for fried and baked food.
In Chinese pastry, the preparation of dough is divided into three categories: cold water surface, warm water surface and hot noodles.
Hot noodles are hot noodles with boiling water, so the prepared dough can make many kinds of food, such as steamed dumplings. Depending on the noodles used, we can also make many shapes, which is what we call Kanpan. For example, after this procedure, Chengfen can be processed into beautiful Kanpan.
Instant noodles and ordinary noodles are two different things. Ordinary flour is the flour processed by wheat. Of course, they are divided into several grades, such as refined flour, dumpling flour, special flour, and so on. Of course, starch can also be refined, and instant noodles refer to flour scalded with boiling water.
References:
Baidu encyclopedia-Tang noodles