The first type: fried fritters, oil buns, when making fritters, you need to use medium-gluten flour. Generally, 500 grams should be 335ml of water. Because 1 egg (about 60 grams) is used when making fritters, 500 grams should be 275ml of warm water. When making fried dough sticks, besides eggs and water, 500 grams of flour also needs 8 grams of salt, 3 grams of baking soda, 3 grams of aluminum-free baking powder, and cooking oil 15ml. These substances can be added together when mixing noodles. When making fried dough sticks, you can't knead the noodles repeatedly, you just need to stir them. If you knead the noodles for too long, the noodles will stiffen, making the fried dough sticks not big.
The second type: steamed buns, steamed buns, when making steamed bread, you need to use medium-gluten flour. Generally, 500 grams of flour corresponds to 235ml of water, and the surface of steamed bread should not be too dry or too wet, otherwise it will lead to the cooked steamed bread not being soft and glutinous. If it is in spring and winter, it is best to use warm water of 35 degrees Celsius to make the mixed noodles ferment more quickly. When making steamed buns, you must knead the dough repeatedly. The smoother the dough is, the softer the steamed bread will be.
The third type: handmade noodles, fresh noodles, when making handmade noodles, you need to use medium gluten flour, generally 500 grams of noodles should be 225ml of water. When making handmade noodles, 1 egg is usually added, and 1 egg is about 60 grams, so in the case of eggs, 500 grams of flour corresponds to 165ml of water. When making handmade noodles, in order to make the noodles more delicious, a proper amount of salt is usually put, and 1 kg flour corresponds to 4 grams of salt. When making handmade noodles, don't put too much water, or the cooked noodles will be chewy.
The fourth type: dumpling skin, wonton skin needs high-gluten flour to make dumpling skin, generally 500 grams of flour corresponds to 240ml of cold water. When kneading dough, 3g of salt and an egg white (about 30ml) are needed for 50g of flour, so when making dumpling skin, 50g of flour should be 2 10ml of water. When making dumpling wrappers, egg white is added to increase the protein in flour, so that the finished dumpling wrappers are more chewy, and salt is added to make the dumpling wrappers more chewy.
The fifth type: onion cakes and thousand-layer cakes need medium-gluten flour to make onion cakes. Generally, 500 grams of flour corresponds to 275ml of hot water. If you want the scallion cake to be crisp and soft, you must use 100 degrees Celsius hot water to make dough. When mixing dough, you need to stir the flour while putting hot water, so that each flour can be cooked and the scallion cake can be crispy.