What's the difference between hot and half-hot noodles when it comes to pancakes? Which one of them makes a softer pancake? In the following article Yue Yue will give you a detailed explanation, understand this after don't get it wrong oh.

Scalded noodles:

Scalded noodles, that is, with very hot boiling water and noodles, scalded noodle dough gluten and water temperature related to the greater the proportion of boiling water, and into the dough will be the softer, the whole scalded noodle dough added to the water is all boiling water. The nature of scalded dough is exactly the opposite of cold water dough, due to the higher temperature of the water, the water temperature makes the protein heat denaturation, the gluten quality is destroyed, resulting in reduced hydrophilicity, gluten decreases, starch is heated and a large amount of water to dissolve, swelling to form a paste, enhanced. The crust should be rolled out thinly but not broken, because it is hot, the surface itself is eight minutes cooked, and when it is cooked, it will be cooked when it is slightly exposed to heat. Suitable for making spring pancakes, pancakes, fried boxes, fried cakes, siu mai and so on.

Semi-scalded noodles:

The semi-scalded dough is made by stirring boiling water quickly and then kneading it with cold water immediately. It is suitable for making steamed dumplings, fried buns, sauce cakes, shortcake, etc. Mix well with chopsticks and knead into a smooth, non-sticky dough. The ratio of water to flour must be right to make soft cakes. The center of the two crusts must be brushed with oil to prevent sticking. Half-hot noodle pancakes are crispy on the outside and quite soft on the inside when they are cooked, so that the crusts don't stick to each other. The half-hot noodle pancake is represented by the scallion pancake and the soy sauce pancake.

Cold water and noodles:

The water temperature is too low to cause changes such as denaturation of proteins in the flour and starch expansion and pasting, and the proteins are combined with a large amount of water to form a dense gluten network and wrap other substances tightly. The formation of cold water dough is caused by protein water absorption, so the dough is good gluten, tenacity, extensibility, and whiter in color. It is suitable to be able to make noodles, wontons, dumplings, spring rolls and so on.

When you are making pasta, it is not suitable for the above three methods, the safest practice is to warm water and noodles, the water temperature does not feel hot water, you can add the yeast, the first yeast stirred until completely melted, and then the noodles, in order to ensure that the activity of the yeast, the noodles can be fully developed, the speed of the fast.

When making homemade biscuits, it is crucial to relax the dough. The main purpose of relaxation is to allow sufficient time for the moisture inside the dough to become even and achieve a moisture balance. Because the gluten in the dough can make the dough more elastic, after repeated kneading will make it become tense and shrink together, this time it is not easy to roll out, it is very easy to shrink back, it is extremely difficult to form the desired shape. At this point, you must let the dough relax for a while, so that the original tense gluten becomes relaxed, it will become obedient, better rolled out and shaped. This is also to allow the gluten chain to adapt to the new length and shape, so that it doesn't shrink back too much when it's being cooked or baked. You know, the more glutenous the flour, the more likely the dough will shrink back and the longer it will take to relax.