First, material selection.
Generally, fresh high-gluten flour should be chosen instead of contaminated flour that has been eaten by insects, bitten by mice and moldy, because this kind of flour not only does not meet the hygiene standards, but also contains protein molecules, and protein molecules are decomposed into amino acids by protease (due to pollution and other reasons, the activity of protease is enhanced), which makes protein unable to combine with water to form gluten, thus greatly reducing the generation of gluten. Only fresh high-gluten flour (usually refined flour or special flour) with high protein content can guarantee the success of Lamian Noodles.
Second, mix noodles.
Mixing dough is the basis and key of making Lamian Noodles. The first thing to pay attention to is the temperature of water. Generally, warm water is needed in winter and cold water is needed in other seasons. Because the temperature of dough is easily influenced by natural air temperature, the temperature of mixed dough is always kept at 30℃ by using different water temperatures, because at this time, the water absorption rate of protein in flour is the highest, which can reach 150%, and the gluten production rate is also the highest, with the best quality, that is, the ductility and elasticity are the best, which is the most suitable for stretching. If the temperature is lower than 30℃, the water absorption and quality of protein will decrease with the decrease of temperature. When the temperature exceeds 30℃, it will also reduce the generation of gluten. When the temperature reaches 60℃, protein will be denatured and lose its properties. Some experienced Lamian Noodles masters use hot water in winter and cold water in summer to keep the dough in the most suitable stretching range.
Secondly, proper amount of salt and alkali should be added when kneading dough, because they can improve the production rate and quality of gluten in dough. For example, a proper amount of salt, namely sodium chloride molecules, can reduce the distance between protein molecules in dough and increase the density, especially the viscosity of gliadin, which is one of gluten proteins, thus improving the generation and quality of gluten.
Third, noodles.
Gelatinization, that is, putting the mixed dough for a period of time (generally not less than 30 minutes in winter and slightly shorter in summer), is also to promote the formation of gluten. Placement can also make protein, which has not fully absorbed water, have sufficient water absorption time, thus improving the generation and quality of gluten.
Fourth, slip and fall.
Put the baked dough on the panel, knead it into a round strip, then hold both ends of the strip with both hands, lift it up and beat it hard on the chopping board. After the strip is stretched, the two ends are folded in half, and the two ends are constantly flapped. The purpose of this is to adjust the arrangement order of gluten in the dough, so that the disordered protein molecules are arranged in long chains, which is called Jin Shun in the industry.
Five, from the article
Put the smooth noodles on the chopping board, sprinkle the noodles with strips (to prevent the noodles from sticking), hold both ends with both hands, pull them out evenly and forcefully, then fold them in half, and put them in the fingers of one hand (usually with the left hand) at the same time, hook the middle finger of the other hand down to the other end, make the noodles form a noose with the palm up, and pull them to both sides at the same time. After the noodles are straightened, put one end hooked by the right hand on the finger of the left hand and continue to hook the other end with the right hand. When pulling, the speed should be fast and the force should be even, and so on. Every folding is called a buckle. Pulling is a highly technical job, and it is difficult for beginners to master the essentials. The same dough, in the hands of experienced old chefs, is not only fast (usually only takes about one minute), but also the noodles are uniform in thickness and not broken, which is difficult for novices to do. Generally, there are 7 buttons for thin strips and 9 buttons for a nest of silk. Longxu Noodles can reach 1 1 deduction. As thin as silk and unbreakable, it is really the essence of China's cooking.