Material: 300g medium gluten flour,132g water.
Production process:
1. First, we pour flour and water into the mixing basin of the noodle maker.
2. The noodle maker will start the 1 gear for 5 minutes. When the countdown is over, the noodles will be blended.
3. After rubbing, let's take a look at the following state. Because this is a very hard dough, the dough will be torn under the strong stirring of the dough hook, so it is normal to look broken.
Take out the kneaded noodles, knead them into a ball, then divide them into two parts, and then press the noodles.
5. Before pressing the dough, roll the dough a little thinner with a rolling pin, which will make it easier to press.
6. The noodle maker is equipped with accessories for the noodle maker. The thickness of the first dough press should be set to 8 (the thickest gear), and the dough will pass through the dough press and be pressed into thin sheets. Because the dough is hard, it may be rough and serrated at the first time. We can fold the pressed dough in half and press it a few times. A few more presses will make the dough very smooth.
7. Because the dough will continue to get thinner and become too long, we will cut the dough in half and press it separately before the final pressing, which will be more convenient to operate.
8. At this time, we can choose the thickness required for final pressing. The smaller the number, the thinner the noodles will be, and the thinner the noodles will be (I chose the third gear here).
9. Replace the accessories of the noodle machine with a fine cutter. The slimming machine also uses a low-speed gear to cut the dough into fine noodles through a fine cutter.
10, so delicious handmade noodles are ready! Cooking is the best now. If you can't finish too much cooking, you can sprinkle some dry flour to prevent sticking, then seal it and put it in the refrigerator for quick freezing. When cooking, you don't need to thaw it, just boil it in boiling water. Or sprinkle with dry flour and dry it in the sun, which can be preserved for a long time after drying.
1 1. Besides white flour, we can make more kinds of noodles. For example, carrot juice and spinach juice squeezed by juicer can be used to make vegetable noodles with very pleasing colors.
12, carrot juice mixed with flour is the color of this powder. Usually, the amount of vegetable juice is a little more than water (I used 142g), so please adjust it according to the water absorption of flour.
13, the same process can make beautiful carrot noodles. Nutritional and fresh, but also worried that children do not like carrots? Conquer TA with nice carrot noodles!
14, and the spinach noodles made of spinach juice are bright green, isn't it bright?
Tips:
1. First of all, we must pay attention to the fact that the water absorption of different flours is very different. The same noodles, the same 300 grams of flour, I tried many kinds of flour in the supermarket, some only need to add more than 120 grams of water, while others need to add more than 140 grams of water to knead noodles with suitable hardness. Therefore, when you make it for the first time, you may need to adjust the water quantity according to the actual situation. If the noodles are very dry and broken, you need to add more water. On the contrary, if the dough is too soft, add more flour.
2. Noodles that make noodles must be very hard. If it is soft dough, the noodles made are not only bad in taste, but also very easy to stick together. Therefore, the dough would rather be hard than soft. Even if the dough is hard and rough, it doesn't matter (as long as it can agglomerate). It will become smooth after a few presses with a dough press.
3.300g of noodles made of flour is enough for two people. If you want to make more at a time, you can increase flour and water in proportion. But because the dough is very hard, the dough for making noodles should not exceed 500 grams of dry flour at a time, and it can be kneaded several times to increase the weight.