Buckwheat noodles are very nutritious and have higher protein content than rice, millet and other grains. They can also lower blood sugar and are especially suitable for people with diabetes.

1. If the buckwheat noodles are to be strong, scald them with hot water.

The hot water should be about 80 degrees. Do not use boiling water. The texture of the noodles will be sticky if boiled water is used.

Muscular nature.

2. Add a little white flour when kneading the dough

The ratio is about 1:2.5. Pour the water in little by little. Don’t add too much at once. Pour while mixing. Form into a fluffy shape, leave some flour in the basin, let it cool and then knead it into a smooth dough.

3. Let the dough rest for about 20 minutes.

This way the dough will be very soft and strong.

If you want to make soba noodles consistently chewy, you only need to pay attention to a few points during the mixing process. 1. The ratio of water to noodles and the control of water temperature

To make buckwheat noodles, you must first master the ratio of water to noodles. You can first take chopsticks and pour water into the noodles while gently stirring. Stir in one direction. When the dough becomes fluffy, stop adding water, and then start kneading the dough. The dough will be neither dry nor wet, but moderately soft and hard. Similarly, the water used for kneading the noodles cannot be cold water, but must have a certain temperature, about 50-60 degrees. The water temperature cannot be too high, so as not to scald part of the noodles and affect post-production. 2. The amount of salt added

In order to increase the gluten of the noodles, it can be achieved by adding an appropriate amount of salt after putting it in the pot, so that the gluten will continue to form. 3. The time to wake up the noodles

After the noodles are mixed, the time to wake up the noodles should not be less than 1 hour. This can fully release the gluten of the noodles and enhance the taste of the noodles.

If you do the above three points, the soba noodles and noodles will be chewy and chewy!

How to mix buckwheat noodles so that they are chewy and chewy?

When mixing buckwheat noodles, add less white flour, the ratio is 3:1, mix the noodles with warm water of about 50 degrees, and let the noodles rest for about 15 minutes. While the noodles are cooking, boil the water in the pot and keep it on high heat. The cooked noodles are strong and not easy to break. Buckwheat is a nutritious whole grain. Friends who like to eat buckwheat noodles can try it, or you can change the taste occasionally. It feels quite good!

Soba noodles are flour ground from buckwheat. Buckwheat is rich in nutrients. When ground into flour, you can make many delicious foods. Buckwheat scallion pancakes, buckwheat steamed buns, buckwheat noodles, etc. are all very delicious. You want to mix them with buckwheat noodles. To keep the dough firm, scald it with boiling water. Add white flour, alkaline flour and salt when kneading the dough. The kneaded dough needs to be proofed.

Buckwheat noodles are often eaten in our rural areas. Buckwheat noodles are flour ground from buckwheat. Buckwheat is a kind of coarse grain and rich in nutrients. It can be ground into flour to make many delicacies, such as buckwheat steamed buns, buckwheat cakes, Buckwheat noodles are very delicious. As a whole grain, buckwheat noodles have very low gluten. It is very troublesome to mix them directly to make noodles or steamed buns, especially because the noodles will all break when cooked. Let’s share about buckwheat noodles. How to knead noodles so that they stay strong. 1. How to mix buckwheat noodles so that they remain chewy

1. Buckwheat noodles are a kind of whole grain and have no gluten. Noodles made with only buckwheat noodles will not be strong and will break easily. An appropriate amount of white flour should be added to increase the smoothness and flexibility of the dough. The ratio of buckwheat noodles and white flour is 1:1. Of course, you can also adjust the amount according to your own preferences.

2. Soba noodles are whole grains. Boil the noodles with boiling water, which will taste better and make the noodles more chewy. Add salt and alkali noodles when kneading the noodles. The salt can increase the gluten of the dough. Sex, adding alkali will make it taste better, but the amount of alkali must be controlled well. Adding too much will affect the taste.

3. When kneading buckwheat noodles, the proportion of flour and water should be mastered. The dough should be slightly harder. The dough should be kneaded more and smoother. The kneaded dough should be half rested. hours, the pasta produced this way will be smoother and chewier. 2. How to make buckwheat noodles

1. Prepare ingredients: 250 grams of buckwheat noodles, 250 grams of white flour, 3 grams of salt, 2 grams of alkali, 110 warm water, 110 boiling water

2 , add buckwheat noodles to the basin, scald the noodles with boiling water, stir while adding the water, stir until it becomes flocculent, then add white flour, add alkali noodles and salt, and knead the noodles with warm water.

3. Add water while stirring, and stir until it becomes flocculent. Knead with your hands for a while to form a hard and smooth dough. Cover with plastic wrap and let it rise for half an hour. After it has risen, Knead it and you can make noodles, which are very chewy.

Summary: Buckwheat noodles are nutritious and delicious. Children who grew up in our rural areas often eat delicacies made with buckwheat noodles, such as buckwheat jelly, buckwheat green onion pancakes, buckwheat steamed buns, buckwheat noodles, etc., which are rich in nutrients. It’s also delicious. No matter what kind of delicacies you make with buckwheat noodles, kneading is very important. As long as you master the above skills, the buckwheat noodles will be chewy and will be very delicious when used to make noodles or noodles.

I am happy to answer your questions and communicate with you when you have time

Soba noodles must be chewy and chewy

Soba noodles alone cannot do this< /p>

Because buckwheat noodles are relatively crispy and not sticky

Wheat flour must be added to make them more chewy

And the proportion of wheat flour must be greater than that of buckwheat flour. OK

The ratio is about 2.5 to 1

After the reconciliation, you can make noodles or steamed buns

You can add some salt and vegetable oil

I hope you will adopt my experience [smirk][snicker][snicker]