Tools/raw materials: 500g flour, 20g cooking oil and 400g water.

1. Add medium gluten flour to the basin, and then scald the noodles with boiling water to 3/4 of the flour in the basin. Add water slowly and stir with chopsticks. Then the remaining three quarters of 1 flour should be mixed with cold water.

2. When kneading noodles, add some cooking oil to the basin and stir together. When the flour is stirred into a flocculent dough, continue to knead them into a smooth dough.

3. After kneading the dough, cover it and leave it on the side for about 20 minutes. After 20 minutes, the dough will be easier to knead.

Characteristics of flour

1, low-gluten flour: white in color, easy to ball by hand; The average protein content of low-gluten flour is about 8.5%, and the protein content is low, so the gluten is weak, so it is more suitable for making cakes, muffins, biscuits, cakes, etc., and the taste is fluffy and crisp.

2. High gluten flour: protein content is between 13%- 15%. Flour has rough texture and strong dough toughness, which is suitable for making bread and dumpling skins. Medium gluten flour. Dark color, active and smooth, not easy to form balls by hand; It is more suitable for making bread.

3. Medium gluten flour: protein content is between10% and12%, which is an intermediate product of low gluten flour and high gluten flour. Flour has a medium texture and is suitable for making cakes and noodles.