1. How to make noodles

How to make noodles? How to survive making noodles? There are several methods of mixing noodles

Methods of mixing noodles Edit "Sanguang" method of mixing noodles There is knowledge in mixing noodles. Just in terms of mixing water and flour, it is quite complicated, such as rolling noodles, To make dumplings, you need to knead the dough with cold water, to make siomai, you need to boil the noodles with boiling water, and to spread the spring roll wrappers, you need to thin the dough, etc. The methods are different.

Correct dough mixing method: Do not add enough water at one time when kneading the dough. Pour the flour into the basin or on the board, make a depression in the middle, slowly pour the water in, and stir slowly with chopsticks.

When the water is absorbed by the flour, knead the dough repeatedly with your hands to make the flour form many small dough pieces, commonly known as "snowflake noodles". In this way, the flour will not flow everywhere because it has no time to absorb, nor will the batter be all over the hands and pots.

Then sprinkle water on the "snowflake noodles" and stir it with your hands to turn it into small lump-like dough, called "grape noodles". At this time, the flour has not absorbed enough water and is relatively hard. You can cut the dough into pieces, wipe off the sticky batter on the basin or panel, then dip your hands in some water to wash off the flour on your hands and sprinkle it on the "grape noodles". You can use your hands to knead the grape flour into a smooth dough.

This kind of dough mixing method is called the "three-step water adding method", which can make the entire dough mixing process clean and neat, and achieve the effect of "dough light, basin light, hand light". The amount of dough draft varies depending on the purpose.

Taking Qiwu flour or Fuqiang flour as an example, for every 500 grams of flour, the dough for rolling noodles needs 180-200 ml of water, the dough for making dumplings needs 200-210 ml of water, and the fermented noodles for making steamed buns need 225 ml of water. -250 ml, add 60%-70% water in the first step, 20% water in the second step, and finally add enough. As long as the dough is kneaded in this way, the "three lights" can be achieved.

Food hot water dough commonly made from hot water dough is also called boiling water dough or hot noodles. The temperature of the dough water is generally 60-100 degrees.

Because under the action of hot water, the protein in the flour coagulates and decomposes the water, the gluten is destroyed, the starch absorbs a large amount of water and swells into a paste and decomposes monosaccharides and disaccharides. Therefore, This results in the characteristics of hot water dough, which is waxy and weak, and the finished product is translucent and poor in color, but has a delicate taste, rich sweetness, and is easy to mature when heated. Hot water noodles Xiehe is suitable for making steamed dumplings, siu mai, pot stickers, fried cakes, etc.

How to make hot water dough. The method of making hot water dough is to pour flour into a basin, heat water (60-100 degrees) and stir with a rolling pin. Pour water while stirring. The stirring action is as follows: Be quick, especially in winter, to cook the noodles evenly. The amount of water should be added all at once during the preparation process, and should not be prepared after the dough is formed.

Because after adding hot water and kneading the dough, it is difficult to knead it evenly. If it is too soft (too much water is added), it will not be easy to reconcile after adding flour again, and it will also affect the properties of the dough, and it will stick to the teeth when eating. When kneading the dough for the last time, you must sprinkle cold water on it and then knead it into a dough. The purpose is to make the product taste waxy but not sticky. After the dough is mixed, it needs to be cut into small pieces and air-dried to allow the heat to dissipate. After cooling, cover it with a wet cloth and set aside.

The dough made from food flour commonly used in warm water dough and an appropriate amount of warm water around 50 degrees is called warm water dough. Since the water temperature is higher than cold water, the diffusion of water molecules accelerates, which limits the formation of gluten texture, but the water absorption of starch increases. The gluten, toughness, and elasticity of this kind of dough are lower than those of cold water, and the color of the finished variety is inferior. Dough in cold water.

The characteristics of the dough kneaded with warm water are that it is soft but strong, full of plasticity, and easy to shape; it is not easy to lose shape after being cooked, has a moderate taste and a white color. This characteristic is especially suitable for making steamed cakes of various colors. , such as cabbage cakes, goldfish cakes, and Sixi cakes. The method of making dough with warm water is to put the flour into a basin or chopping board and add an appropriate amount of warm water. The water temperature must be accurate. If the water temperature is too high, it will cause starch to gelatinize or the protein to denature significantly. If it is too low, the starch will expand and the protein will not denature. , too high or too low will not achieve the characteristics of warm water surface. The amount of water added should be added according to the different requirements of the variety to fully combine the water with the noodles. After the initial dough is formed, it should be spread or cut on the panel to let the heat escape. Let it cool completely before kneading it into a ball, knead it thoroughly, cover it with a damp cloth and set aside.

Commonly used food made from cold water dough. Cold water dough is water-modified dough prepared by mixing water with a temperature below 30 degrees, commonly known as cold water dough.

Because cold water or water with a lower temperature is used to mix the dough, the protein in the flour cannot undergo thermal denaturation, thus forming more and stronger gluten.

Starch will not expand and gelatinize at low temperatures, so the dough formed is strong, tough, strong in pulling force, and stiff, also known as "dead dough". The characteristic of cold water surface is that the finished product is whiter in color, tastes refreshing and chewy, and is not easily broken. It is generally suitable for boiled and baked varieties, such as dumplings, noodles, spring roll wrappers, pearl soup, pancakes, etc.

How to make cold water dough. The method of preparing cold water dough is to pour the flour into a basin or chopping board, and mix in cold water or water with a lower temperature (in summer, add a little salt to cold water to prevent the dough from losing its strength) , as the saying goes: "Alkali is the bones, salt is the tendons." In winter, mix with water slightly higher than normal temperature), stir while adding water. Water cannot be mixed in at one time, because too much water is added at one time, and the powder cannot be absorbed for a while, and the water will overflow and lose water, which will cause uneven mixing. Therefore, water must be added in batches, and the mixing ratio is 2:1.

However, water should be added as appropriate according to the climate and the quality of the flour. After the dough and water are mixed into snowflakes, pound it hard and knead repeatedly until the dough is very smooth and not sticky.

After the dough is prepared, it must be placed on the chopping board, covered with a clean wet cloth, and left to rest for some time, that is, "noodles". The cooking time is generally 10-15 minutes, and some can last up to half an hour.

When the dough is about to be formed, both hands must be "kneaded vigorously" to ensure the quality of the finished product.

How to make noodles more chewy?

1. Use well-known brand flour with good quality in the north.

2. You can add edible salt and edible alkali. 3. Add appropriate amount of ash.

The natural ramen agent is Penghui, also called "trona" or "soil alkali". Natural Penghui is made from the ash of Pengcao growing on the saline-alkali land in the northwest. The resulting alkaline and salty substance, natural ash has been a traditional additive for authentic Lanzhou ramen for more than 200 years. In fact, it was the discovery of natural ash that led to the birth of Lanzhou ramen. 4. Increase the intensity and time of rubbing.

Extended information: Dough kneading techniques for making dumpling noodles: Add 500 grams of flour to 50~60% of warm water, add 2% of refined salt, fully knead, and let the dough rest for 30 minutes before starting to control. Adding salt to the noodles will not only add gluten, but the dumplings will also not stick to the skin when they come out of the pan.

Roll out the noodles. Add 500 grams of flour to 35~40% warm water, add 2% refined salt and a small amount of edible alkali. Let the noodles rest for 30 minutes before controlling. This will not only increase muscle strength, but also have a smooth texture and will not break easily.

Steamed steamed bun noodles: 500 grams of flour, add about 50% warm water, add 1% yeast, add a small amount of sugar, knead thoroughly and then place in a warm place to fully rise, so that the steamed buns will be soft and fragrant. Pancake noodles: Add 500 grams of flour to 60~80% warm water. Knead the dough after rising for 20 minutes. The effect is excellent.

How to make the best dough?

Add less water and knead the dough harder.

Add about 200g-220g of water to one pound of noodles and the resulting noodles will be chewier. The water absorption of various flours is different. You need to adjust the amount of water according to the conditions of your home. The dough for making noodles does not need to add salt or alkali.

[Share] Methods of making noodles. Recently, students often ask me about making noodles. Here I will tell you the simplest method that I have practiced. 1. Dough-rising (making steamed buns, flower rolls, lazilong, steamed buns and other dough-making foods) Ingredients: 500 grams of ordinary flour (I like to use Fuqiang flour from Damo Mill), 250 grams of warm water (flour: water = 2:1), 2 teaspoons of dry yeast (10 grams.

I usually use Angel dry yeast), 5 grams of white sugar^1. Put the flour in a basin and make a well in the middle. 2. Dissolve yeast and sugar in warm water (this process takes five minutes).

Pay attention to the water temperature not being too high, just feel warm to the touch, otherwise the yeast will be killed and the yeast will be inactive. 3. Pour 2 into the pit of 1, immediately stir it into a small dough with chopsticks, and then knead it into a non-sticky dough with your hands.

If the dough is mixed according to the ratio of flour: water = 2:1 and the dough is wet, then add more flour. I saw on TV that if this effect occurs, it means the flour is of good quality.

The finally kneaded dough should meet the "three lights": surface gloss (the surface of the dough is smooth and does not stick to your hands), hand gloss (the dough does not stick to your hands), and basin gloss (the dough does not stick to the basin). After mixing, cover the pot with a damp cloth and place it in a warm place to ferment.

You can keep it indoors in summer and on a heater in winter, but never leave it in the sun! The fermentation time is about 1 hour. Note: When pouring water into flour, avoid adding water little by little. Be sure to add enough water at one time.

Add water little by little and the resulting dough will not be strong enough, and it will take a long time to knead it to achieve a glossy finish. 4. After fermentation, the dough will smell slightly sour.

Take out the fermented dough, place it on a lightly floured cutting board, add some flour and knead it again into a non-sticky dough. Let rise for ten minutes.

5. At this time, you can make steamed buns, rolls and other dough-making foods. After finishing, let it wake up for twenty minutes.

During this period, prepare a steamer, boil the water in the steamer, and then put the risen buns, rolls, etc. into the steamer. The steaming time is 15 minutes. 2. Ingredients for making pies, dumplings, pancakes, etc.: 500 grams of flour (I still like to use Fuqiang flour from the big mill), 250 grams of warm water 1. Pour the flour into a basin and dig a hole, pour the water into the hole and stir with chopsticks Form into a small dough, and then knead it into a non-sticky dough.

If you feel that there is not enough flour, you can add more after ten or twenty minutes.

3. , hot noodles (making spring cakes, hot noodles and steamed dumplings, etc.) Ingredients: 500 grams of flour (still a large mill), 250 grams of boiling water (boiling method: same as 2. Be sure to stir with chopsticks first, and then knead the dough carefully with your hands , because the dough is hot! It is better to make hot noodles in winter, because kneading the dough will make your hands warm and comfortable.

After the hot noodles are mixed, they will not stick to your hands or the chopping board. There is basically no need to sprinkle thin noodles on top.

How to knead the noodles?

The following is a technique I learned from my elders. I hope it will be inspiring and helpful to you.

1. Wash your hands and the kneading basin. 2. Put two to three small bowls of water in the kneading basin, increase or decrease as needed.

3. Put an appropriate amount of yeast powder in the kneading basin. , stir evenly with your hands. 4. Use a ladle to scoop out a large amount of white flour. You can also add a little cornmeal and pour it into the basin while using your other hand to stir it into a dough.

5. Use your hands hard. Hold the edge of the basin and rub the edge of the basin with the back of one hand until there is no sticky surface on the edge of the basin. 6. Rub your hands until there is no sticky surface on both hands.

7. Use both hands to press the wrist. Squeeze the dough piece with force and stir it repeatedly until the dough piece is soft and smooth. 8. Cover the dough and the basin to prevent it from drying out.

9. Place it in a sunny or warm place for three to four hours. You can do other housework later. (The above is the dough mixing process. Pay attention to the three lights: basin light, hand light, and surface light. It can be done in 15 minutes.)

10. Arrange the panel and make it smooth. Make it clean and dry, and put it on the bottom of the bowl. 11. Put the cooked noodles together with the basin on the panel, pour the noodles on the case, and rub a small amount of dry noodles with your hands until the bottom of the basin is clean, and then rub it down. Put the noodles together with the large noodles.

12. Knead the noodles into a long strip, hold the right side of the dough piece with your left hand, based on the width of the four fingers of your hand, move your left hand to the left, and chop. Next piece, move to the left one by one, do not hurt your hands. 13. Arrange the dough pieces, which will now look like steamed buns. Cover them with cloth and leave them for two or three minutes.

14. Wake up. While making the steamed buns, you can prepare the pot. For example, put an appropriate amount of cold water in the pot, put a spoon or cloth on it, and place the cloth flat on the spoon.

15. Put the steamed buns in. Place the used chopsticks on the pot and cover the pot. 16. Turn on the heat and cook for 25 minutes or 30 minutes depending on the size of the buns.

17. Turn off the heat and wait for a while before opening the pot. Yes. The steamed buns are delicious, but difficult to make.

I’m afraid that my hands will get sticky, so I often go to my mom’s place to get them ready-made. I'm not a pastry chef.

How to tell whether steamed buns are raw or cooked? There are several ways to judge whether steamed buns are raw or cooked: (1) Pat the bun lightly with your hands, and it will be cooked when it is elastic; (2) Tear off the skin of a piece of steamed bun. If you can peel off the skin, It is cooked, otherwise it is not cooked; (3) After lightly pressing the steamed bun with your finger, the dent will quickly subside and become a cooked steamed bun. If the dent is not restored, it means it is not steamed yet. There are three key steps in making steamed buns: First, the noodles must be well mixed, and the ratio of yeast powder to flour must be as specified in the instructions. It is best to buy a piece of flour for baking to make yeast.

Second, the dough needs to be fermented for a long enough time. The dough mixed with yeast powder needs to rise for more than 2 hours.

The dough kneaded with wet yeast needs to rest for more than 4 hours. The third is the heat of steaming in the pot.

Wait until the water boils before steaming the noodles. The un-risen noodles should be steamed with cold water.

Fourth, the steaming time must be grasped. It usually takes more than 30 minutes.

The lid cannot be opened in the middle. The steamed bun needs a breath, and it will not be easy for the steamed bun to mature if the anger escapes.

Xuan Song Steamed Buns The key to making steamed buns is fermentation. Yeast can chemically change the starch in the dough to produce sugar, alcohol, acid, etc., and release carbon dioxide gas.

However, if the heating method is not appropriate, such as placing it directly on the pan to bake, due to uneven heating, it can only become a "steamed pancake" with hard skin and soft inside; if you want to get loose steamed buns, you must Ask high-temperature steam to help. When people put the kneaded raw steamed buns into the steamer, the high-temperature steam quickly surrounds the steamed buns and heats the steamed buns evenly from all sides.

The carbon dioxide gas inside the steamed buns expands when heated, but it does not come out easily. It can only drill in and out, so many small air bubbles swell out, making the steamed buns loose and puffy. If you put some sugar in the dough, ferment it fully, the steam temperature is high, and the steam supply is strong, you can steam "flowering" steamed buns with cracked surfaces.

Such steamed buns are elastic and taste sweet and delicious. Steamed buns are a staple food in the north.

The manufacturing process of steamed buns includes: rising the dough, kneading the dough with alkali, shaping and steaming. 1. Make the dough: Add an appropriate amount of baking powder to ordinary flour to make the dough, mix it with water, and knead it until it does not stick to your hands. Place the dough in a basin and cover it to let it ferment.

When the temperature is below 10 degrees Celsius, it should be placed next to the stove. 2. Apply alkali and knead the dough: When the dough swells up, becomes honeycomb-shaped and has a slight sour smell when it is torn apart, you can take out the dough and place it on the panel. Add an appropriate amount of edible alkali and knead it while adding it. Wait until there is no sour smell. When the dough is ready, tear off a piece of dough as big as your index finger and bake it by the stove. Break it apart. If there is no yellow color and no sour smell, apply alkali and shape it.

If it turns yellow, it means there is too much alkali. You can leave it for a while, let it rise again, and then steam it again. If you smell sour, it means there is insufficient alkali, and you need to add a little alkali before shaping.

3. Shaping: roll the prepared noodles into round strips according to the size of the steamer, and then cut them into squares with a knife to become square steamed buns. If you put your hands on the panel to rotate and knead the dough gently, you can make round steamed buns.

4. Steam in the upper drawer: Place the kneaded buns in order in the steamer, leaving a certain distance. After the water in the pot boils, put it into the drawer and start steaming. The water in the pot should always be in a boiling state, and the steamer should be airtight, so that the steamed trowel will be noisy and delicious.

The steaming time depends on the size of the trowel. Generally, steamed buns need to be steamed for 1 hour before they are cooked, and then they can be lifted to deflate. If you are not going to eat it at that time, take the steamed buns out of the steamer in time to prevent them from sticking to the bottom.

The methods for making dough include 1. Dry yeast (convenient, easy to operate, and rich in nutrients), 2. Fresh yeast (slightly worse than dry yeast, mainly because yeast cannot be stored for a long time!), 3. Old yeast Noodles (difficult to master, and the nutrients are lost when neutralized by alkali), 4. Self-rising flour (the rising time is short and can be ready in 30 minutes. Generally sold in supermarkets).

Why not give it a try? I wish you success! ! 1. Soaking dough: There are two methods of making dough. 1. Use dough fertilizer to make dough (usually called alkaline dough). Soak the dough fertilizer in water first, then pour the noodles in and mix well. Let it rise for 8 hours until the dough rises to double its original size. , then wait for half an hour before the alkali surface has no sour smell but a slight alkali smell. You can put some vinegar in the pot when steaming to prevent the steamed bun skin from being stained. Be sure to put the buns in with cold water and then turn on the electricity. 2. Use Xiaomu's dough making method (usually a quick method of making dough) a Ingredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 tael of soybean oil, warm water (250 grams - 300 grams) according to the amount of flour, 20 grams of sugar .Method: 1. Pour the flour on the chopping board, add dry yeast, baking powder, sugar, mix evenly. Make a pit. 2. Add warm water to the pit, add soybean oil, mix and knead until the dough is slightly awake. About 1 hour 3. Wait until you wake up.

How to knead dough so that it is chewy

Ingredients for the steps of kneading dough: flour, water, salt (appropriate amounts of each) 1. First pour an appropriate amount of flour into the basin (here are two personal amount).

2. Then pour half a bowl of cold water, add salt and mix well. Add salt and the noodles will be very chewy.

3. Pour a little water first, and then stir it with chopsticks (note: when pouring water, pour it little by little, pour a little, stir it, and remember not to pour more at one time). 4. Then use chopsticks to stir the noodles. If there is not enough water, pour a little more and continue stirring.

As soon as the mixing reaches this level, start kneading the dough. 5. Use the heel of your hands to knead the dough and knead for 5-10 minutes.

6. After kneading, cover the lid and let it rest for 1 minute, then knead twice more. Use a spoon to pour an appropriate amount of water into the basin, and then knead the dough again. 7. The state in the picture below is the final dough. According to different needs, you can determine the fermentation time according to the food you want to make.

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How to make dumpling wrappers yourself

Use flour and eggs to make the dough.

The specific method is as follows: Preparation materials: flour, eggs. 1. Pour ordinary flour into a larger basin, add an egg, and start kneading the dough.

2. Knead the dough with your hands in one direction, slowly add cold water little by little, and do not pour too much at once. 3. The final step is to achieve "surface light, hand light, basin light".

4. After the dough is smooth, cover it with a basin, let it rest for 15 minutes, and then knead it for a while. 5. Take a portion of the woke noodles, make a hole in the middle, break it off, and roll it into a long strip.

6. If you want to wrap a large bag, knead it a little coarser, and if you want to wrap a small bag, knead it a little thinner. 7. Cut into small pieces with a hob.

8. Sprinkle some dry flour to prevent sticking together. Flatten each dot slightly.

9. Roll out the dough with your right hand and turn it with your left hand. The dough will have a protruding belly in the middle, and the dumplings will not break, and the dough will be thin and delicious. 11. Okay.

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