Roasted cold noodles is a specialty snack that we often eat, and its crust is very special, especially chewy and q-bomb, very different from some other noodle snacks. Many people like to make their own snacks at home, which is more assured than outside, and the ingredients will be more affordable. So what materials are usually used to make the crust of baked cold noodles? Together to understand it!

Roasted Cold Noodles with what to do

It is not made from a single flour, but buckwheat flour, potato flour and wheat flour as the main raw material, mixed in the ratio of 1:1:1, add lye, salt, water and the right amount of edible gum made.

The dough of baked cold noodles is flaky and thinner and softer than our usual cold noodles. You can eat it directly and the texture will be more chewy. Usually, there is a special place for baked cold noodles, and the process of making your own is a bit more cumbersome.

How to store the skins of baked cold noodles

1. Freeze them. If you freeze cold noodles that you can't use up, they may stick together. It's best to freeze each piece of cold noodle separately.

2. Store in a sealed bag. Seal the unused cold pasta in a ziplock bag and keep it under vacuum for two days.

3. Store in plastic wrap. You can wrap the unused cold pasta in plastic wrap and keep it in the crisper of the refrigerator.

4. Brush with oil to preserve. Brush a layer of oil before and after the unused cold pasta, so that it can be kept for about a day.

5. Store in a plastic bag. Put the unused cold noodles directly in a plastic bag and hang it in a cool and ventilated place.

The reason why baked cold noodles become sour is that they are tightly bound to the air at room temperature and some microorganisms will grow in them, so they may cause fermentation. At this time, baked cold noodles try not to eat, it is best to throw it away, make a new one before eating the best, otherwise it will cause some effects on the body, need to pay attention to.