1. Warm water and noodles, is the main production method of homemade cakes, scallion pancakes, pies and other pancakes, warm water and noodles refers to the flour and 40 to 50 degrees of warm water mixed together to make a soft noodle products. Warm water and noodles can make changes in the nature of the noodles, because the starch in the flour, wheat glue protein and 40 to 50 degrees of warm water meet, will make the starch began to paste, so that the gluten in the flour is damaged, weakening the elasticity. So the two proteins become soft and gluten-free with heat, and the pancake is easy to roll and has no elasticity. The mature cake is fragrant and soft, layered and tender on the outside.
2. Boiling water and noodles, also known as hot noodles. Mainly used in the production of pancakes and ribbons, boiling water and noodles, that is, mixing the flour and boiling water together and stirring, and then add 50 to 100 grams of cold water, kneaded into hot noodles, can be used to make steamed dumplings, pot stickers, pancakes, cat ears and so on. Hot noodle products are soft, palatable and non-sticky due to the fact that the boiling water blended with the noodles makes the starch in the flour turn into a paste by heat, and the proteins coagulate by heat to reach half-cooked.
3. Oil blended noodles, suitable for shortcake making, oil blended noodles means using flour and oil mixed together, by rubbing into a fine oil dough. The oil dough is called shortening surface, it generally can not be used alone, but used to make "water oil skin". Crispy noodles are best made from lard boiled fat, choose the boss oil refined fat is better, because the viscosity of the board oil is bigger, good oil, so the finished product appearance is beautiful, crispy and distinctive layers.
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