The best flour for making handmade noodles is high-gluten flour, followed by medium-gluten flour. Low gluten flour is not suitable for making handmade noodles. Noodles are the best when high-gluten flour is used, but it takes a lot of effort to roll them. If you use medium gluten flour, it is a little easier to roll the noodles. Eggs can be added to improve the taste of the finished product.

There are many ways to make noodles, such as handmade noodles, Lamian Noodles, Lamian Noodles and so on. The pastry chef has shared several methods and recipes of noodles before. Today, the pastry chef continues to share the recipe and production process of commercial noodles with you, hoping to help you.

Handmade noodles are made of one catty of high-gluten flour and five to ten grams of salt. One to two eggs, two to five grams of alkali, four to two grams of water, and a proper amount of corn flour.

Production process:

Put the flour into a pot, add salt and alkali boiled with water, then add eggs and water to form a hard dough, then knead it evenly and press it repeatedly with a dough press (flat pressing), then press it into thin slices, sprinkle some corn flour on the thin dough, and then roll it up and cut it into strips.

Tips:

(1) I believe that careful readers have also seen it. The formula I gave is very extensible, such as five to ten grams of salt. This is because the quality of flour in different areas is different, so the amount of alkaline ingredients is added according to the local ingredients.

(2) Putting alkali, as far as I know, can increase the ductility of noodles, make noodles not easy to break, and increase the shelf life of noodles.

(3) Adding salt can increase the stiffness of noodles. Add flavor to the noodles, too.

(4) Putting eggs can increase the toughness of noodles and make them stronger.

(5) After the rolled dough is spread out, touch it with your hands. If you find it uneven, you can roll it a few times to make all the dough pieces as even as possible.

(6) Hand-made noodles will swell after being cooked, so the rolling surface should not be too thick, otherwise the finished product will be thicker, preferably lower than 1mm, and the width of the noodles can be determined according to personal preference when slicing;

(7) Add more water to the handmade noodles to boil. After boiling, peel off the noodles. If you roll too much dough at a time, you can add more flour to shake it off, put it in sealed fresh-keeping bags and boxes, put it in the refrigerator and freeze it as soon as possible.