Dough kneaded with boiling water

Knead the dough with boiling water (about 65℃ to 100℃), stir while adding water, cool it slightly, knead it into dough, and then make various foods. The principle is that gluten is softened by boiling water, and some starch is boiled and puffed, which reduces the hardness of dough. Therefore, the higher the water temperature, the more boiling water, the softer the product will be, and there will be the disadvantages of sticking teeth, hands and work boards. Therefore, the general hot noodle products are not all boiled water. According to the properties and hardness of the required products, some cold water is added to maintain its toughness. The hot noodle dough is made of medium gluten flour, because the flour above medium gluten contains more protein in quality and quantity, which can produce enough gluten as a pillar to make the pasta soft and tough and not sticky. If low-gluten flour is used, the product will be sticky because of insufficient gluten.

Generally, the products of instant noodles are mostly made by frying and flipping, such as pot stickers and various northern cakes such as scallion cakes, pies, leek box cakes and sesame cakes. And steamed dumplings.

Both hair and dead faces are acceptable. What kind of food do you like?