Characteristics of warm water and dough: Because the water temperature of warm water is higher than that of cold water, it is difficult to control the water temperature, and the diffusion of water molecules is accelerated, which leads to the obvious denaturation of starch gelatinization or protein, which limits the formation of gluten texture and destroys gluten. Generally, it takes three times to make noodles, which is beneficial to stabilize the protein network, make the pores of dough fine and even, and make noodles smooth and easy to rehydrate. As the saying goes, "Down with the wife, down with the noodles", handmade noodles are the most common staple food in northern China, and the most unforgettable taste in childhood is the handmade noodles made by my mother. When my mother was cooking when I was a child, I always watched her make white flour into flour and then roll it back and forth with a rolling pin.

Characteristics of warm water and dough: Because the water temperature of warm water is higher than that of cold water, it is difficult to control the water temperature, and the diffusion of water molecules is accelerated, which leads to the obvious denaturation of starch gelatinization or protein, which limits the formation of gluten texture and destroys gluten. Generally, it takes three times to make noodles, which is beneficial to stabilize the protein network, make the pores of dough fine and even, and make noodles smooth and easy to rehydrate. As the saying goes, "Down with the wife, down with the noodles", handmade noodles are the most common staple food in northern China, and the most unforgettable taste in childhood is the handmade noodles made by my mother. When my mother was cooking when I was a child, I always watched her make white flour into flour and then roll it back and forth with a rolling pin.

First of all, the dough should be smooth, that is, smooth in the basin, smooth in the hands and smooth in the face. Therefore, after the flour is put into the basin, add a spoonful of salt, knock in an egg, add a little cold water, and stir while pouring water to form a smooth dough. Pay attention to the thickness of handmade noodles and noodles, depending on personal preference. If you like gluten thicker, you can roll it thicker, and if you like thinner, it will taste softer.

In spring and summer, warm water is usually used to mix noodles, so that the mixed noodles are not hard and slippery. In summer, you should make noodles with cold water. Because the weather is hot, noodles tend to soften, so it is not easy to roll noodles. Use cold water and roll gluten. Stir the dough with cold water, add some salt appropriately, add water to a catty, stir while adding water to make hard dough, then wake it for 30 minutes and then roll it. Roll the dough into a thin round piece and roll it with a rolling pin.

First of all, flour has the choice of low gluten, medium gluten and high gluten, and the price is slightly different! I like to make spaghetti with high-gluten flour. There are many ways to make handmade noodles, and different ingredients make different flavors! Noodles in soup, cold noodles, mixed noodles, noodles with gravy, etc.