Practice: Add a broken egg and1.5g salt to a catty of flour.
Tip: Just mix the flour with cold water at ordinary times, and mix the flour with warm water when the weather is particularly cold. Don't add water to the flour at once, just add water slowly and knead the flour together.
Handmade noodles Step 2: Knead the noodles.
Practice: When kneading dough, grasp the moisture in the dough, and knead it to moderate hardness.
Tip: After kneading the dough, you can cut it with a knife. If there is no raw flour, it means that the dough is kneaded. If you are not in a hurry, you can also wrap the kneaded dough in a plastic bag and wake up for 5- 10 minutes.
Handmade noodles Step 3: Roll the noodles.
Practice: Use both hands evenly when rolling the dough. After rolling the dough, roll it from front to back with a rolling pin, which is quick and easy. In order to prevent the rolled dough from sticking to the chopping board and the rolling pin, you can sprinkle some flour on the dough at intervals.
Tip: The edge of the dough is easy to be thick when rolling, so just roll the edge with a small rolling pin.
Reminder: The dough pieces must be rolled uniformly in thickness, so that they will be cooked together in the pot.
Handmade noodles Step 4: Fold the noodles.
Practice: Roll up the rolled round dough pieces with a rolling pin and stack them layer by layer.
Tip: Don't stack it too wide. You can use a kitchen knife at home to measure it. The width of the stack should not exceed the width of the knife, so that you can cut the plane.
Handmade noodles Step 5: Cut the noodles.
Practice: Sprinkle some flour on the folded noodles first, and then cut the noodles with push-pull cutting method. Just cut the noodles as wide as leek leaves. The so-called push-pull cutting method means that the knife should work hard from below, then cut forward along the strength, and then pull the knife back on time.
Question 2: What are the requirements for flour for making noodles? We often say "flour" refers to wheat flour, that is, flour ground from wheat. According to the protein content of flour ingots, flour can be divided into high gluten flour, medium gluten flour and low gluten flour. Generally, medium gluten flour is used to make noodles: the color is milky white, between high and low flour, and the body is semi-loose; Generally, Chinese snacks are used, such as steamed buns, steamed buns and noodles. (Note: Generally available flour without special instructions can be regarded as medium gluten flour. Moreover, this kind of flour is generally marked on the package, which is suitable for making steamed buns, jiaozi, steamed bread and noodles)
Question 3: What is the best flour for making handmade noodles? I have done a lot of flour, but the best flour for making handmade noodles is high-gluten flour, because it has high protein content, high gluten and good ductility, and makes handmade noodles taste strong.
Steps of making handmade noodles
1 Get all the materials ready.
2 eggs into the bowl, add salt to break up.
Pour into the flour and stir while pouring.
4 Stir into snowflake flakes.
5. Knead the dough, knead it into eggs, water and flour, and then knead the flour into dough.
6 Cover with plastic wrap, stand for 20 minutes, take out, knead again, cover with plastic wrap and stand for 30 minutes after kneading evenly.
7 Start rolling, and roll the dough into a dough sheet with a thickness of about 3 mm..
8 Sprinkle a layer of dry flour.
9 Folding: Fold the dough piece layer by layer, not too wide, and the width of the fold should not exceed the width of the knife, so as to cut the plane of the knife.
10 section, which can be cut as wide or narrow as you like.
1 1 After cutting, sprinkle some flour, lift the middle part of the noodles, and shake it gently to prevent sticking.
Question 4: What kind of flour is used to make handmade noodles? Step 1: Mix dough.
Practice: Add a broken egg and1.5g salt to a catty of flour.
Tip: Just mix the flour with cold water at ordinary times, and mix the flour with warm water when the weather is particularly cold. Don't add water to the flour at once, just add water slowly and knead the flour together.
Handmade noodles Step 2: Knead the noodles.
Practice: When kneading dough, grasp the moisture in the dough, and knead it to moderate hardness.
Tip: After kneading the dough, you can cut it with a knife. If there is no raw flour, it means that the dough is kneaded. If you are not in a hurry, you can also wrap the kneaded dough in a plastic bag and wake up for 5- 10 minutes.
Handmade noodles Step 3: Roll the noodles.
Practice: Use both hands evenly when rolling the dough. After rolling the dough, roll it from front to back with a rolling pin, which is quick and easy. In order to prevent the rolled dough from sticking to the chopping board and the rolling pin, you can sprinkle some flour on the dough at intervals.
Tip: The edge of the dough is easy to be thick when rolling, so just roll the edge with a small rolling pin.
Reminder: The dough pieces must be rolled uniformly in thickness, so that they will be cooked together in the pot.
Handmade noodles Step 4: Fold the noodles.
Practice: Roll up the rolled round dough pieces with a rolling pin and stack them layer by layer.
Tip: Don't stack it too wide. You can use a kitchen knife at home to measure it. The width of the stack should not exceed the width of the knife, so that you can cut the plane.
Handmade noodles Step 5: Cut the noodles.
Practice: Sprinkle some flour on the folded noodles first, and then cut the noodles with push-pull cutting method. Just cut the noodles as wide as leek leaves. The so-called push-pull cutting method means that the knife should work hard from below, then cut forward along the strength, and then pull the knife back on time.
Question 5: What are the ingredients for making handmade noodles?
The main ingredient is 300g flour, and the proper amount of salt is added.
1 flour, add a little salt (or not)
2 add water and stir into a flocculent shape.
3 Knead into a smooth dough
After waking up for a while, spread a layer of dry noodles on the chopping board
5 Roll into a pancake skin.
6 Sprinkle a little flour on each roll and spread it evenly.
7 cut strips with a knife
8 shake it and it will spread out.
9 Sprinkle proper amount of flour and mix well to prevent sticking. Just cook when you want to eat.
Question 6: How much flour is needed for handmade noodles for three people depends on the amount of food. Generally, young people eat it, and it is enough to have seven ounces of dry noodles. Seven ounces of water is added to live on both sides, which weighs about 1 kg of noodles, with an average of more than three ounces of noodles per person, which is equivalent to the amount of a large bowl of Lamian Noodles in a ramen restaurant, hehe.
Question 7: How much flour is needed for handmade noodles for four people depends on how much they eat. Generally, three or two pieces of dry flour are enough for one person.
Question 8: What kind of flour is used to make handmade noodles flour?
Question 9: How can we make the strongest handmade noodles with the best taste? Put the flour into the mixing basin, make a pit in the center of the flour by hand, and introduce the precipitation into half. Stir the flour and water fully by hand. At this time, because there is less water and more noodles, there will be a lot of flour that does not fit in the water. It doesn't matter, enough dough makes the water fully blended with water.
To half of the remaining water. In the second time, use both hands to neutralize the dough in the container, so that the water can be absorbed by the flour again and the dough will not change.
Introduce all the water. Fully mix the dough so that it becomes a big dough.
Take a dough, fully knead the dough with your hands on the panel, and beat the dough five times with a rolling pin. Smooth face down, roll the dough into sheets with a rolling pin.
When the dough is rolled to a certain extent, roll the rolling pin into the dough, wrap it tightly with the dough, and push it out with both hands. After repeated several times, spread it out, sprinkle a proper amount of face (with corn flour), roll the rolling pin into it from another direction, and do the above operations, and so on until the dough is rolled into thin slices.
Cut the rolled dough into thin strips with a knife and cook in a boiling water pot for about 3 minutes. At this time, the noodles will be very chewy.
END
matters need attention
Don't add water at one time, add it in several times and knead the dough thoroughly.
In the rolling process, the rolling pin should be curled on both sides and rolled repeatedly.
Question 10: I want to open a handmade noodle restaurant. What do I need to add to the flour? I need to put edible alkali and salt alkali. I can't put too much salt and bone alkali. I can also put eggs in yellow, but it will increase the cost. If I put eggs, I don't need to put alkali.