There is a lot to be learned from the pasta, and the mixing of water and flour alone is quite complex, such as rolling out noodles and wrapping dumplings in cold water and noodles, wrapping siu mai in boiling water, and spreading spring rolls in a thinned-out dough, and so on, with different methods.
The right way to make dough: You can't add all the water at once. Pour the flour in the basin or on the panel, the center of a concave pond, the water slowly poured in, slowly stirring with chopsticks. When the water is dried up by the flour, use your hands to rub the flour repeatedly, so that the flour becomes many small pieces of flour, commonly known as "snowflake noodles". In this way, not because the flour is too late to absorb not and flow everywhere, and will not stick all over the hands of the basin are batter. And then sprinkle water on the "snowflake noodles", stirring with your hands, so that it becomes a ball of pimple-like small dough, called "grape noodles". At this time, the flour has not yet absorbed enough water, hardness, the dough can be strangled into blocks, will be sticky batter on the basin or panel and wipe off, and then hand dipped in some water to wash off the hands of flour sprinkled on the "grape face", you can use both hands to knead the grape face into a smooth noodle fungus. This method of kneading is called the "three-step water method", which can make the whole process of kneading clean, sharp, and achieve the effect of "dough light, basin light, hand light".
The amount of water used to make the dough varies depending on the purpose. To seven five powder or rich powder, for example, every 500 grams of flour, rolling noodles dough, draught 180-200 ml, dumplings dough draught 200-210 ml, buns fermented noodles draught 225-250 ml, the first step to add water 60%-70%, the second step to add water 20%, and finally add enough. As long as this and the noodles can achieve "three light".
Commonly used hot water dough food
Hot water dough is also called boiling water dough or hot noodles. The temperature of the mixing water is usually 60-100 degrees. Due to the action of hot water, the protein in the flour coagulates and breaks down the water, the gluten is destroyed, the starch absorbs a lot of water and expands into a paste and breaks down the monosaccharides and disaccharides, thus forming the hot-water dough is glutinous and small, the finished product is semi-transparent, the color and lustre are poor, but the taste is delicate and sweet, and the heating is also easy to ripen the characteristics.
The hot water dough is suitable for making steamed dumplings, siu mai, pot stickers and oil cakes.
Methods of making hot water dough
The method of making hot water dough is to pour flour into a basin, heat water (60-100 degrees) and mix it with a dough stick, pouring water and mixing it at the same time, and the mixing should be fast, especially in winter, in order to make the dough evenly cooked. The amount of water should be mixed in the process of mixing once mixed enough, not in the dough after the modulation. Because it is difficult to knead the dough evenly after adding hot water. If too soft (too much water), re-mixed powder and again, not easy and good, but also affect the nature of the dough, and eat sticky teeth, the last kneading, must be sprinkled with cold water and then kneaded into a dough, the role of which is to make the products eat sticky and not sticky, dough and good, need to be cut into small pieces of drying, so that the heat is emitted, cooled down, covered with a wet cloth standby.