Kneading noodles is the basis and key to making ramen. The first thing to pay attention to is the temperature of the water. It is generally required to use warm water in winter and cold water in other seasons. Because the temperature of the dough is easily affected by the natural air temperature, the temperature of the mixed dough is always maintained at 30°C through the difference in water temperature during mixing. This is because the protein in the flour has the highest water absorption at this time, which can reach 150%. Gluten also has the highest production rate and the best quality, that is, the best extensibility and elasticity, and is the most suitable for stretching.

Expansion:

1. Kneading dough means adding liquid to powdery objects, stirring or kneading them to make them sticky, and kneading the flour with water. Add water and additives to the flour, and through proper stirring for a certain period of time, the gliadin and glutenin will gradually absorb water and swell, bond with each other, and form a continuous film-like matrix that crosses and combines with each other to form a three-dimensional shape with a certain elasticity. The stretchable, sticky and plastic gluten network structure allows it to be further exploited.

2. There is a lot of knowledge involved in mixing noodles. Just mixing water and flour is quite complicated. For example, cold water should be used to roll out noodles and make dumplings, and boiling water should be used to make siu mai. To spread the spring roll skins, you need to thin the dough, etc., and the methods are different. The correct method of kneading the dough: Do not add enough water at one time when kneading the dough. Pour the flour into the basin or on the board, make a depression in the middle, slowly pour the water in, and stir slowly with chopsticks. When the water is absorbed by the flour, knead the dough repeatedly with your hands until the flour becomes many small dough pieces, commonly known as "snowflake noodles".