Don't mix the noodles with warm water.
The so-called warm water has a wide range of water temperatures, and there are differences in different seasons. For example, in summer, cold water is also warm. Therefore, mixing flour with warm water will easily lead to gelatinization of starch in flour or denaturation of protein, which will limit the formation of gluten. To some extent, it destroys gluten, which makes starch swell and gelatinize. Decompose monosaccharides and disaccharides. In other words, noodles made with warm water and noodles are not tough enough, have no strength, are a little sweet and easy to cook. Making noodles with cold water and noodles just makes up for these shortcomings. It is best to make handmade noodles with cold water.
Selection of flour
Flour can be divided into high gluten flour, medium gluten flour and low gluten flour due to different protein content. The toughness of noodles is closely related to protein in flour. High-gluten flour has high protein content and strong gluten, so the noodles made are gluten-free, delicious and not greasy. In other words, high-gluten flour is the first choice for making handmade noodles, followed by medium-gluten flour. However, self-ground flour in rural areas is also included.
Making handmade noodles requires at least "kneading noodles twice"
As we all know, when making noodles, we usually don't add too much water, so the dough will be a little hard. It is not easy to roll by hand. The dough must be beaten and rubbed repeatedly to make it loose, so that it can be rolled into noodles.
The dough for making noodles is called noodles because it is always unformed (no need to wake up when it is shaped into noodles). When kneading dough, don't knead it in a hurry, but turn the basin upside down, or cover it (if the dough is too hard, wrap it with plastic wrap to soften it: about 15 minutes, continue kneading the dough, this time the dough is slightly softer than the dough just mixed, and try to knead the dough with your left or right hand.
After such "kneading noodles twice", gluten is allowed to better play its role in enhancing the toughness of noodles for the "dead noodles"; Kneading makes gliadin and glutenin gradually absorb water and swell, and combine with each other to form a continuous film-like matrix, forming a three-dimensional gluten network structure with certain elasticity, extensibility, viscosity and plasticity, which is convenient for noodle rolling.
Don't forget to add some soda or salt.
Steamed steamed bread is dough, and soda ash is added to balance the acidity in the dough. Adding a little soda ash to noodles will make noodles resistant to cooking, smooth and transparent, not muddy soup, good elasticity and long storage time, prevent them from turning sour and discoloring, and more importantly, increase muscle strength. Generally speaking, about 6 grams of salt is added to 500 grams of flour.
If you add about 3 grams of salt to 500 grams of flour, you can make noodles more durable and stronger.
Handmade noodles pay attention to tendon and smoothness. As long as you do the above four points and do it with your heart, you will get satisfactory results. Then cook soup or ingredients, and delicious handmade noodles will be very enjoyable to eat.