Warm water and noodles are mainly used to make soft and glutinous foods such as steamed buns and steamed buns; The method is as follows: take a clean basin, add flour and appropriate amount of yeast, then add appropriate amount of warm water (about 35 degrees, you can feel the temperature slightly when you put your hand in it, but you can't feel the hot water), stir it into a floccule by hand, and stop adding water to knead it into dough.
Put the mixed noodles into the pot and cover with plastic wrap to prevent the water from evaporating; Put aside for fermentation; Ferment at room temperature for about three hours in summer and heat for more than six hours in winter. Remove the plastic wrap and you can smell a faint sour taste. There are bubbles on the surface of the dough, which indicates that the dough is fermented.
According to different foods, the methods of kneading dough are different. The above is the difference between cold water and warm water and noodles.
Do you know how to mix noodles with cold water and hot water? Don't make a mistake, or it's really not delicious.
I'm glad to answer your question.
Whether the dough is cold or hot depends on the pasta you make.
1 cold water surface
Usually used to make jiaozi, noodles, spring rolls, pearl soup, pancakes and other foods that need to be cooked or baked. Because the dough is also strong, tough and tensile.
Hot water and noodles
Hot water and noodles are used for instant noodles, most of which are hot water, and sometimes boiled water, such as instant noodle steamed buns, instant noodle steamed dumplings or fried sugar cakes.
Good noodles are put in the refrigerator, which are basically used to make steamed bread, steamed buns and other dough that needs yeast fermentation. As for the purpose of putting it in the refrigerator, it can prolong the fermentation and make the taste softer and looser.
I hope my answer can help you.
Whether to mix with cold water or warm water is the most important thing for me, a northerner who loves pasta.
Cold water or warm water depends on what pasta you make!
If it's pasta for making hair noodles. For example, steamed bread, steamed buns, flower rolls, chopped green onion cakes, pot helmets, corn flour or millet flour are all cakes, and the climate temperature is relatively low. You can use warm water of more than 30 degrees to knead dough, but the temperature should not be too high. If the temperature is too high, the yeast molecules will be burnt to death, which will make it impossible to make dough. Water of more than 40 degrees will burn the gluten in the flour and become hard and sticky. If it is to save time, get up early the next morning to cook, you can mix the dough one night in advance, you can use cold water or warm water, depending on the indoor temperature, or you can put it in the refrigerator for fermentation! Does not affect the taste! For example, fried dough sticks and chopped green onion cakes are all good low-temperature fermented pasta!
If you make noodles, jiaozi, cold rice noodles and lazy cold rice noodles, especially Lamian Noodles and Lamian Noodles! You can add salt or alkaline noodles and noodles with cold water! This kind of pasta is plastic and easy to pull! It tastes elastic and chewy!
In addition, if you want pasta to taste soft but not sticky. For example: sugar cakes, instant noodles cakes, oil cakes, etc. You can use freshly boiled hot water to make dough. The pasta made in this way is soft and sticky, and will not harden when it is cooled, especially suitable for the elderly and children!
Hello, I'm glad to answer your question. It depends on what you do. If you make noodles with cold water and jiaozi with warm water, if you make cakes, you need hot water, so you need hot water. Therefore, depending on the practical application, the proportion of noodles is different from the degree of cold and hot water. Why use cold water to make noodles? Because it will affect the taste of noodles, cold water and noodles will be thicker, and there can't be too much water, so use cold water and noodles. Dumpling skin is slightly smaller than noodles, but it can't stick to teeth. Warm water is enough. Like making cakes, noodles need ironing, because high-temperature oil is used in making cakes instead of boiling water, so a lot of water will be lost during the making process. If the noodles are too hard, the cake will be too dry, so use hot water to make noodles! I hope I can help you!
I'm glad to share this problem with you.
According to different situations, the way of kneading dough is also different.
Speaking of cold water and noodles, cold water and noodles are generally kneaded with water below 30℃, commonly known as dead noodles. Noodles made with cold water have good ductility and elasticity. The noodles made are refreshing and not easy to deform, and are often used to wrap jiaozi, wonton, noodles and so on. Cold water and dough mixing: first pour the dough into a basin or chopping board, then pour the water into the flour bit by bit, while stirring with chopsticks until the dough becomes flocculent. At this time, you can knead the noodles by hand, and knead the noodles into a "three-light" state on your hands and in the basin. At this time, you can "lick the noodles" (wake up the noodles).
Start with cold water and noodles. Cold water and noodles are generally kneaded with water below 30℃, commonly known as dead noodles. Noodles made with cold water have good ductility and elasticity. The noodles made are refreshing and not easy to deform, and are often used to wrap jiaozi, wonton, noodles and so on. Cold water and dough mixing: first pour the dough into a basin or chopping board, then pour the water into the flour bit by bit, while stirring with chopsticks until the dough becomes flocculent. At this time, you can knead the noodles by hand, and knead the noodles into a "three-light" state on your hands and in the basin. At this time, you can "lick the noodles" (wake up the noodles).
Next, let's talk about hot water, hot water, also called instant noodles. Instant noodles can be divided into "full instant noodles" (made by kneading the noodles with water above 70℃) and "semi-instant noodles" (first pour the flour into a flocculent shape with boiling water, and then add cold water to adjust the hardness to a moderate level). Instant noodles made with hot water are more sticky, translucent and dark in color, but delicate and sweet in taste. The higher the water temperature, the softer the finished product. Hot water and noodles are mostly used to make baked, steamed and fried pasta. It should be noted that hot water and noodles must be properly added with water before caking, because it is basically difficult to live well by adding water or noodles after caking.
Cold water dough and hot water dough do not need yeast, but yeast (old flour) is called fermented dough. Float refers to the dough made of water and yeast (old flour), which is suitable for making steamed bread, flower rolls, steamed cakes, steamed bread and so on. How to make noodles? Yeast needs to be melted with warm water (below 40℃) to make dough. Many people will ask, what is the ratio of yeast to flour, flour, water and yeast? Generally speaking, the ratio of flour to water in steamed bread is 2: 1, yeast is 1kg, and 5g yeast is similar. Of course, this is my usual dosage, so you can try it slowly. Slowly pour the prepared yeast water into the basin and knead it into a "three-light" dough like cold water and flour. Then you can cover the dough with plastic wrap and put it in a warm place for fermentation.
There is also crispy noodles, which are made of oil and water. The technical content of crispy noodles is relatively high, and it is difficult to make them crisp if they are not cooked well. Because crispy noodles need rich experience in pasta making, I won't say much here. After all, even if it is written in detail, it is difficult for novices to live a crisp face.
When mixing dough at home, you may encounter the situation that the dough is not smooth. This is probably because the ratio of flour to water is wrong. Too soft or too hard dough will affect the kneading of dough. If you still can't knead dough smoothly by adding water or kneading dough, you can stop and wait for a while to let the dough relax for a while. The relaxed dough will be smooth and non-sticky, with good ductility, and it will be much easier to knead. But no matter what kind of dough you make, you need to adjust it slowly through experiments, so that you can gradually mix good dough and make a good pasta table.
How many hours will the noodles stay in the refrigerator?
The mixed noodles can be stored in the refrigerator, but they need to be wrapped with plastic wrap. Normal storage for 3-4 days. It can be kept for half a year.
Refrigerator storage method:
Put the fermented dough into a fresh-keeping bag, squeeze out the air in the bag, tie the bag tightly, and put it into the fresh-keeping layer of the refrigerator. When the temperature is adjusted to 0-3 degrees, it can be kept fresh for about 3 days. If you want to keep fresh for a long time, you can put some ice cubes on the fresh-keeping layer and keep fresh for 4-5 days.
Put the fermented dough into a fresh-keeping bag. If the dough is large, it can be divided into several bags. After the air is squeezed out, tie the bag tightly and put it in the freezing layer for quick freezing. This will keep the frozen dough for half a year.
How to vent the fermented dough
We should pay attention to the exhaust when mixing dough. Exhausted dough is more suitable for storage in the refrigerator. When the dough is fermented, we wait quietly.
After the fermentation is finished, we can start rolling the dough. It should be noted that starting from different directions and different positions, put the dough on the panel, flatten it, and roll it from the middle to both sides with a rolling pin, in this order, but not too continuous, which will easily break the gluten. Until there are no small bubbles in the dough, the exhaust is completed.