Soba noodles are quite nutritious, protein content is higher than rice, millet and other grains, but also lower blood sugar, especially for diabetics.

1. Buckwheat noodles and noodles to be strong with hot water noodles

Hot water with about 80 degrees, do not use boiling water, boiling water and noodles will be sticky taste, no gluten.

2. And when you add a little white flour

ratio of about 1:2.5 or so, the water should be a little bit of pouring, do not add more than one time, and pouring, and into the flocculent, the basin to stay a little bit of flour, and then kneaded into a smooth dough after it cooled down.

3. Let the dough rise for about 20 minutes

The dough will be very soft and strong.

Soba noodles and noodles want to be gluten constant, just pay attention to a few points in the process of mixing the noodles can be realized.

First, the proportion of water and noodles, and the control of water temperature

Soba noodles and noodles first to grasp the proportion of water and noodles, you can first take the chopsticks, pouring water into the noodles, while gently stirring in one direction, when the noodles become flocculent, stop adding water, and then began to noodles, so that out of the noodles are not dry, not wet, soft and hard moderate. Similarly, and the water used in the pasta can not be cold water, there should be a certain temperature, 50-60 degrees or so, the water temperature can not be too high, lest part of the face burned, affecting the later production.

Second, the amount of salt added

In order to increase the gluten of the noodle, and the back of the pot is not constant, add the right amount of salt, can be realized, so that the exclusion of the noodle gluten is not constant stripes.

The time to wake up the noodles

After the noodles are ready, the time to wake up the noodles is not less than 1 hour, so that you can fully release the gluten of the noodles, and enhance the texture of the noodles.

Do the above three points, soba noodles and noodles will be gluten free!

How to make soba noodles?

Soba noodles and less white flour, the ratio of 3:1, with about 50 degrees of warm water and noodles, wake up about 15 minutes. When cooking noodles, boil water in a pot and keep it on high heat. The noodles will be strong and not easily broken. Buckwheat is a nutritious coarse grain like to eat buckwheat noodles friends can try, or you can occasionally change the flavor, the feeling is also quite good!

Buckwheat noodles is buckwheat flour, buckwheat nutrient-rich, ground into flour can be made into a lot of food, buckwheat onion pancakes, buckwheat steamed bread, buckwheat noodles, etc., are very tasty, buckwheat noodles want to be strong and continuous, boiling water hot noodle, and noodle, add white flour, alkaline and salt, and the good noodles should be awakened! The first thing you need to do is to make sure that you have a good understanding of what you're doing.

Buckwheat noodles are often eaten in our rural areas, buckwheat noodles are ground buckwheat flour, buckwheat is a coarse grain, nutritious, ground into flour can be made into a lot of food, buckwheat steamed bread, buckwheat pancakes, buckwheat noodles are very tasty, buckwheat noodles as a coarse grain, gluten is very low, if you directly and noodles to do the noodles, steamed bread is very difficult to empty, especially the noodles will be cooked! All broken, the following to share how to soba and noodles can be strong constantly.

1, buckwheat flour is a coarse grain, there is no gluten, only buckwheat flour and noodles made out of the noodles are not strong and easy to break, be sure to add an appropriate amount of white flour to increase the smoothness and flexibility of the dough, buckwheat flour and the proportion of white flour is 1:1, but of course, you can also according to their own preferences adjusted in the right amount.

2, buckwheat noodles are coarse grains, using boiling water to scald the noodles, so that the taste will be better, the noodles out of the strong constantly, and when adding salt and lye, salt can increase the gluten of the dough, add alkali out of the taste better, but the amount of alkali to master, add more than the impact on the taste.

3, buckwheat noodles and noodles, flour and water ratio should be mastered, and noodles and slightly harder, the dough should be kneaded, kneaded smooth, kneaded noodles to wake up for half an hour, so that the pasta out of the smoother gluten.

Second, buckwheat noodles and pasta method

1, prepare ingredients: 250 grams of buckwheat noodles, 250 grams of white flour, 3 grams of salt, 2 grams of alkali, 110 warm water, 110 boiling water

2, the basin to add buckwheat noodles, with boiling water, the water side to add the side of the mixing, stirred into flocculent, and then add the white flour, add alkali and salt, with warm water and noodles.

3, the water side to join the side to stir, stirred into flocculent, hand knead more knead a while, kneaded into a hard smooth dough, covered with plastic wrap, wake up for half an hour, wake up and knead a little after you can do the noodles, very glutenous.

Summary: buckwheat noodles are nutritious and delicious, we grew up in the countryside children, often eat buckwheat noodles do cuisine, buckwheat cold noodles, buckwheat onion cakes, buckwheat steamed bread, buckwheat noodles and so on, nutritious and delicious, buckwheat noodles, no matter what cuisine, and the noodle is very important, as long as you master the above skills, made out of the buckwheat noodles gluten constantly, used to do!


Soba noodles are very tasty.

I'm glad to answer your question, there is time to communicate often

Soba noodles and noodles to be strong and constant

Buckwheat noodles alone can not be done

Because buckwheat noodles are more crispy viscosity is not strong

You must add wheat flour to do the strength of the constant

And to the proportion of wheat flour to be greater than buckwheat flour to do

The ratio of wheat flour to buckwheat flour is about 2.5 to 1

After mixing, you can make noodles or steamed buns

You can add a little salt and vegetable oil to it

It will be more flavorful

Speaking from experience, I hope you will accept it.