The best flour for making hand-rolled noodles is high-gluten flour, followed by medium-gluten flour. Low-gluten flour is not suitable for hand-rolled noodles. When high-gluten flour is used, the noodles are the most chewy and delicious, but they need to be rolled out. The force is stronger, and it is easier to roll when using all-purpose flour. You can add eggs to increase the chewy texture of the finished product

There are many ways to make noodles, such as hand-rolling, stretching, pulling, etc., etc. The pastry chef has also shared several noodle recipes and recipes before. Today, the pastry chef continues to share with you the commercial noodle recipes and production process. I hope it will be helpful to everyone. Hand-rolled noodle recipe

One pound of high-gluten flour , five to ten grams of salt. One to two eggs, two to five grams of alkali, about four taels of water, and an appropriate amount of cornmeal

Production process:

Put the flour into a basin and add salt and water dissolved in water. Alkali, then add eggs and water and mix into a hard dough, then knead it evenly and use a dough press to press the dough repeatedly (press it smooth) and then press it into thin sheets. Sprinkle some corn flour on the thin dough sheets, then roll them up and cut them into strips

Tips:

(1) I believe careful readers have also seen this. The formula I gave is very flexible, such as 5 to 10 grams of salt. This is because the quality of flour is different in different regions, so the amount of alkali ingredients should be added according to local ingredients

(2) Put Alkali, from my personal understanding, can increase the ductility of the noodles, make the noodles less likely to break, and increase the shelf life of the noodles

(3) Adding salt can increase the gluten of the noodles. It also adds some flavor to the noodles

(4) Adding eggs can increase the toughness of the noodles and make them more chewy

(5) Spread out the rolled noodles with your hands Touch it and find that the area cannot be rolled evenly. You can roll the area a few more times to try to achieve uniform thickness of all dough pieces;

(6) Hand-rolled dough will swell after cooking, so roll it The noodles should not be too thick, otherwise the finished product will be thicker. It is better to be less than 1mm. When cutting the noodles, you can determine the width of the noodles according to your personal preferences;

(7) Use more water to cook the hand-rolled noodles. After rolling out the noodles, if you roll out too many noodles at one time, you can add more flour and shake them out, put them into a well-sealed fresh-keeping bag or box, put them in the refrigerator, and eat them as soon as possible.