Noodles, which can be used as both a staple food and a fast food, are soft and robust, smooth and delicious. Although there are many different brands of dry noodles on the market, there are also flavored wet noodles, but there are still a lot of people like to make their own hand-rolled noodles at home, I also like to make hand-rolled noodles at home first of all, the flour must be high-gluten flour, and then add a little bit of salt and flour, for example, 300 grams of flour, two grams of salt can be added, and then add the right amount of water to add water and kneaded into a flocculent shape, and don't forget to put the salt in.

High-gluten flour has a higher protein content and makes noodles that are more al dente and won't break easily. Add salt, alkali and egg white when making noodles. To make noodles that are strong and won't break easily, in addition to choosing the right flour, add salt, alkali, and egg whites when making the noodles. Here to explain, the noodles broken in two cases, the above mentioned solution is in the production of noodles broken, there is another situation is that the noodles in the production of non-strip, and into the pot is broken, into the domestic broken strip that we have to put a thing, that is, the alkali so we do when the noodles, with glutenous flour or glutenous flour , the two kinds of gluten flour is better for making noodles. When making noodles, you can add a little bit of salt or egg if you want to increase the gluten.

Because high-gluten flour is stronger, it's better for making chewy bread, noodles, muffins, and butter cookies. In addition, high gluten flour can be used to make fruitcake. Use warm water to mix the noodles, this is the key, to make the noodles into crumbles, pour water into the noodles drop by drop, hand rolled noodles should be slightly harder, ramen noodles are slightly softer. If you want to eat wide noodles, then you need to roll thinner, want to eat thin noodles, you need to be slightly thicker, rolled out the leftover cut noodles.

To make noodles, you must use glutenous flour. And noodles is also a technical work, noodles and noodles can not be too soft, and good noodles and noodles should be kneaded a few times, the noodles inside the gluten kneaded out, so that out of the noodles, and gluten and thin smooth.