1, first put the flour into a pot (take two kilograms of flour as an example), use a ladle to hold 800ml of water, and put 10g yeast powder+10g improver +2g salt into the water and mix well.

2. Pour the mixed concentrated liquid into flour, and when cutting it, stir it with a small stick (chopsticks can also be used), stir it as evenly as possible, and stand for 5- 10 minutes.

3. Mix the static dough from the outside to the inside, and add some flour or water according to the dryness of the flour, until the dough doesn't touch your hands (usually 10 minutes), and put the static dough in a wet and dry place and wake up for 45-60 minutes.

4. When the dough wakes up (the dough increases by about 1.5-2 times), put the dough on the chopping board, mix the dough repeatedly in one direction, and after the dough is equal and solid, let the solid dough stand for 5- 10 minutes, add the dough, make it into your favorite dough embryo, and put it in the cage to continue to wake up1. Warm water should be used for dough mixing in winter, and the water cut is just warm, so the dough should be wet in winter and dry in summer.

Extended data:

Cold noodles belong to machine-pressed noodles, which are noodles made by putting buckwheat noodles into radish or cabbage pickles and then adding pork slices.

Cold noodles have two causes:

First, I thought that cabbage kimchi and radish kimchi were cold.

The second is to distinguish it from the bone and face at that time.

Cold noodles include flour cold noodles, soba cold noodles, corn noodles, potato paste cold noodles, potato flour cold noodles, etc. Among all kinds of cold noodles, soba cold noodles are the most important.

References:

Cold noodles-Baidu encyclopedia