Cold water noodles can be divided into hard noodles and soft noodles. As the saying goes, "Soft noodles are jiaozi, hard noodles". The hardness of dough depends on the product characteristics, so the addition of water has great flexibility. It is suitable for boiled products such as dumplings, noodles and wonton, and can also be made into fried, baked or fried products such as oil cakes, fried dumplings, pancakes and spring rolls.
When preparing cold water, it is best to add a little salt, because salt can enhance the elasticity and toughness of dough. In jargon, it is often said that "alkali is bone and salt is tendon", and the dough with salt is whiter and more elastic.
The density of cold water surface is formed by external kneading. Hard kneading will promote the uniform combination of flour particles until the dough is very smooth and does not stick to hands. Water can be added in several times to prevent moisture from being eaten at one time and wet adhesion.
Practice of diy vegetable noodles on cold water surface
Materials: finished dough130 ~150g, medium gluten flour 100g, fine salt 1g, vegetable juice 50±5g (for manual use) and vegetable juice 32±3g (for machine use).
1. Vegetable juice Practice First, stir (pound) the vegetables and squeeze the juice with a fine cotton bag.
Vegetables with high natural pigments, such as spinach, tomato, red cabbage, red amaranth, red sweet potato, carrot, etc., can be used. It is recommended not to add vegetable residue, because it contains too much crude fiber, and noodles are not easy to stick when pressed, and noodles are easy to paste.
2. Dry ingredients (salt needs to be dissolved in water first) are mixed well, and wet ingredients are slowly added and stirred into wet flour granules. Then knead into smooth dough by hand and relax for 5 ~10 minute.
3. The wet fine-grained dough is compounded (pressed or pressed) into dough strips, which are relaxed for10 ~ 30 minutes.
4. Spread anti-sticking powder on the surface of the surface tape, and then press it into a thin surface tape of1.2 0.2 mm.. Use a noodle cutter or a sharp knife to cut the length to 20? 30cm fine noodles or wide noodles can be packaged and refrigerated by sprinkling some anti-sticking powder.
The contact of natural vegetable juice with air, light and temperature will make noodles discolor, so it is best to eat them immediately or store them in cold storage for1~ 2 days, and it is not suitable for frozen storage because of vegetable fiber.
Practice of diy picking fish noodles on cold water surface
Dough weight 172g dry dough/gluten flour 100g, fine salt 1g, salad oil 1g wet dough 70g1dry dough (salt needs to be dissolved in water) humidified material, and stirred or kneaded into thin soft dough.
Can be mixed with coarse cereals powder, vegetables and eggs, as long as the dough is smooth and soft. 2 Put the dough into the tray and relax for about10 ~ 30 minutes.
The dough should be soft, strong and loose enough, and the noodles picked out are not easy to break; Not too hard, otherwise it is not easy to dial. 3 Use bamboo, wooden chopsticks or iron chopsticks to dial or pick them directly into the boiling water pot, cook for 3 ~ 5 minutes, and take them out.
There are special dial panels and dial sticks, which can be replaced by shallow dishes or shallow dishes and stainless steel chopsticks. Soft noodles will flow, and you will pick them along the edge of the plate to pick out beautiful noodles.
The method of Japanese oolong noodles with diy knife in cold water surface
Dough weight 15 1g dry dough, gluten flour 100g, fine salt 1g wet dough, cold water 50 5g1dry dough (salt needs to be dissolved in water first), stirring or kneading into dough, and relaxing/kloc-0. 2. Spread anti-sticking powder on the dough surface to form a dough sheet with a thickness of 51mm, with unlimited length and a width smaller than the length of the blade.
When several layers overlap, anti-sticking powder should be sprinkled so that the cut noodles will not stick. 3 patches are stacked into several layers. Cut into noodles with a width of 5+1mm with a knife, or dial the cut surface with both hands. Dough can be refrigerated for1~ 2 days, and noodles should be cut and cooked now.
The dough is moderate in hardness. Before cutting, the dough should be compacted and smooth. If the surface is not smooth, it will not be smooth when cutting, and it is easy to break or even stick to the knife, resulting in poor surface appearance.
Daren Small File | Zhou Qingyuan
Known as the "national treasure of Chinese pastry", it spares no effort in teaching and sharing, and has also become the best object for younger generations to explore and learn. I have been in the field of pasta all my life, and I have worked very hard all the way to make the technology by going up one flight of stairs study in various countries all over the world. In the past, learning was taught by teachers and apprentices, and the "secret recipe" was not passed on to outsiders. All recipes and production methods were improved by long-term exploration. I don't want the next generation to be the same.