I. Cold water dough

The dough made with cold water is also called cold water dough, which requires the use of cold water below 30 degrees. Because cold water does not thermally denature the proteins in the flour, it allows the dough to form more and stronger gluten. In addition, the starch does not swell and paste at low temperatures, and the resulting dough is stronger, tougher, and more tensile.

Because cold water noodles are dull, people also like to call them "dead noodles". Its best feature is that the food it produces is whiter in color, more sinewy and unbreakable, and it is usually used to make dumplings, noodles, spring roll wrappers, pearl soup, pancakes and other foods that need to be boiled or cooked.

When making cold water noodles, in order to improve the gluten of the dough, in many cases, high-gluten flour is used, and eggs or egg whites are added to increase the protein content, and sometimes an appropriate amount of salt is added to promote the formation of gluten.

Two, warm water and noodles

And the best thing to do is to use warm water and noodles, the water temperature should be more than 30 degrees, 45 degrees below, such temperature is more conducive to the rapid reproduction of yeast. When making food like steamed dumplings or scallion pancakes, it is also suitable to use warm water and noodles, which are softer to eat.

Three, hot water and noodles

Hot water and noodles are usually used for food that requires hot noodles, using hot water above 70 degrees, or even sometimes boiling water, such as hot buns, hot steamed dumplings or fried sugar cakes.

Expanded information:

Hot noodle steamed dumplings:

Main ingredients: 300ml flour?

Accessories: 200g pork filling, 50g shrimp, 50g carrots, 50g fungus, 50g spinach, 1 egg, boiling water, green onion, oil

Steps:

Steps:

1, add boiling water to the flour and scald it, and make a dough. Molasses 30 minutes before use

2, choose the filling

3, pork filling with salt, chicken essence, seafood soy sauce to adjust the taste and add cut carrots, fungus, spinach and fried eggs

4, and good meat filling

5, dough under the small dose

6, rolled into a large round sheet

7, wrapped in the filling

7, the filling

8, and then pinched into a small piece of dough, the dough is not very big. p>8, pinch into wheat ears

9, you can also pinch into a crescent moon

10, pinched dumplings into the steamer can be placed in the steamer for 15 minutes

11, serving