A. Material selection
Generally, you should choose fresh high-gluten flour. Now flour processing is very professional. And steamed bread flour, jiaozi, Lamian Noodles.
However, don't choose old flour or contaminated flour that has been eaten by insects, bitten by rats and moldy for the sake of cheapness. This kind of flour not only does not meet the hygienic standard, but also the protein molecules contained in the deteriorated flour are destroyed. Protein in flour can't combine with water to form gluten, and there is less gluten. Of course, flour is not gluten-free. So fresh high-gluten flour is the guarantee of Lamian Noodles.
B. Kneading noodles
Using high-gluten flour, you need to mix flour, which is the key to making Lamian Noodles.
First of all, we should pay attention to the temperature of water. Generally, warm water is needed in winter and cold water is needed in other seasons. The initial temperature of dough mixing is kept at about 30℃ by the temperature difference of water during dough mixing. At this time, gluten has the highest yield, the best quality, the best ductility and elasticity, and is most suitable for stretching. If the temperature is too high or too low, the protein will be denatured and lose its performance. Mixing dough in summer is the best test of master Lamian Noodles's level. Everyone in the industry knows that "the dough in summer is not easy to serve". If you break the dough, you can't pull it at all. This is mainly due to the temperature.
C. seasoning
Add the right amount of salt, alkali and eggs when kneading dough. These three things can improve the yield and quality of gluten in dough. Pay attention to "kneading 998 1 time". The kneading skills are in place, and the pulled noodles are smooth and yellow, and the tendons are strong. Some masters who are not good at kneading dough may use "flour-pulling agent", which is a substitute for the legendary "tent ash", and its main function is the same as alkali.
Question 2: Why is Lamian Noodles so energetic? Core Tip: Recently, Lamian Noodles has been exposed again. It is found that many Lamian Noodles stores are using a kind of Lamian Noodles called Peng Hui, and sodium pyrosulfite is both a reducing agent and a corrosive agent. Lamian Noodles, which is added with a ramen agent, has special gluten and chewiness.
Question 3: Why is my Lamian Noodles always soft? I don't like it, so I just use cooler water.
Question 4: Why did Lamian Noodles take so long? So strong? What's in it? The high-gluten flour used in Lamian Noodles is not ordinary flour, but also live flour and waking flour. If these things are not done properly, the feeling of somersaulting in flour is not strong. There are additives such as Peng ash and edible alkali in flour, which is elastic to eat ~ good energy! Hehe ~ ~ But eating too much Peng Hui is harmful to your health! ! ! No matter how much you like to eat Lamian Noodles, you should pay attention to it, so you'd better use salt, alkali and eggs (the cost is relatively high. . . )! ! !
Question 5: Why is Lanzhou Lamian Noodles so energetic? Lamian Noodles in Lanzhou will put something called Peng Hui in the production. Lamian Noodles in the market is a kind of high-gluten flour, which is different from the flour eaten at home every day. This is why it has the characteristics of Lamian Noodles, a terrier state.
Question 6: What happened to Lamian Noodles after a while? Hello, your composition structure is unreasonable. Add some edible salt and gluten source G into the dough, and control the proofing time and temperature at the same time. Only in this way, Lamian Noodles's gluten is boiling-resistant, continuous and elastic, and noodles are white.
Question 7: How to make Lamian Noodles stronger? If a small amount of salt is added to the pot where ordinary noodles are cooked, and about 15g of salt is added to a catty of water, the cooked noodles will not be burnt. 2. If you add a tablespoon of vegetable oil to the water when cooking noodles, the noodles will not stick, and it can also prevent the noodle soup from foaming and overflowing the pot. 3. Add some vinegar when cooking noodles to remove the alkaline taste of noodles. It can also make noodles whiter. 4. When the water in the noodle pot bubbles, add noodles, stir a few times, and then cover the pot. After the water boils, put some cold water into the pot and cook it slightly. This way, the noodles are cooked quickly, and the soup is not sticky, which is more delicious.
Question 8: What should Lamian Noodles do to improve gluten content? The formula of handmade Lamian Noodles is fresh high-gluten flour 1000g, gluten source 8- 10g, salt 6-8g and warm water 600-640g at 30-40℃. Technology: add gluten source and salt into warm water, stir and dissolve, then add flour three times, knead into dough, control the dough temperature at about 30℃, and let it stand for 25-30 minutes. Tamp and knead into strips, repeatedly stretch and fold in half for 6-7 times, rub, knead into round strips with a thickness of 20 mm and a length of 30 cm, apply some clear oil, cover with clean white cloth, and serve Lamian Noodles for customers at any time, each bowl is about 150g.
Question 9: What happened when Lamian Noodles didn't have the strength to teach you how to do the powerful Lamian Noodles method?
1 Pour the weighed flour and salt into the toaster, and then pour water (drain it a little, don't pour it all at once). Use chopsticks to assist the bread maker to stir the flour into a flocculent shape. Start the dough mixing program of the bread machine and stir for 40 minutes.
Handmade spicy noodles
2 Cover the kneaded dough with plastic wrap for 30 minutes. Divide the baked dough into four parts and knead it into strips (this is one of them). Cut the kneaded dough in half. Grease the chopping board, press the dough with your fingertips and rub it into thin round strips from the middle to the left and right.
Handmade spicy noodles
Grease the plate, then grease the polished thin round strips, put them in the plate and wind them into a disc shape. This is the weight of a piece of dough, which is equivalent to one eighth of the whole dough. Apply a layer of oil to the coded thin round strips, and cover them with plastic wrap 1:30-2:00 hours (the longer the time, the easier it is to pull them evenly). Grab both ends of the noodles with both hands and stretch them evenly (you can beat them with the dough on the chopping board).
Handmade spicy noodles
Boil 4 pots of water and add Lamian Noodles. Cook the noodles until they float on the water, then take them out and put them in a bowl (about 2 to 3 minutes). Boil the water in another pot and sprinkle with salt to make Xiaotang cuisine. Pour the braised pork sauce on the noodles in the bowl, stir well, and then add the braised pork and Xiaotang cuisine.
Handmade spicy noodles
The five surfaces have distinct roots and will not stick together. Even after cooking for a long time, the taste is as strong as before ~ ~
Question 10: Lamian Noodles is strong but easy to break. What happened? Good Lamian Noodles has a strong flavor, because the master massages it well. Easy to break, indicating that there is no glue, so you can use it safely. The dried noodles I bought have been boiled for a long time and kept falling off. It is estimated that there is a lot of glue in it.