There are three main methods:

First, the method of copying and mixing. The flour into the basin, the center of a large pit, pour a certain amount of water, hands into the tank, from the outside to the inside, from the bottom up, repeatedly copied and mixed into a ball, the requirements of uniformity and appropriate force, the hand does not stain the water, the powder to push the water, prompted, the powder combined with the ball, for the most used and the pasta method, is mainly suitable for the production of and the use of a large amount of various types of dough.

Second, the harmonization method. Flour on the board, surrounded by the center of the thin four sides of the thick round (large round pit shape), the water poured into the middle of the hands of the five fingers open, from the inside out, or a hand mixed with water (or under the oil), a hand and the noodles, mixed with the side and, mixing and into a ball. Requirements for flexible maneuvers, quick movements, do not let the water overflow. It is mainly suitable for all kinds of dough with less quantity.

Third, stirring method. Put the powder in the pot with water and other stirring, or use the pot to boil the water and then pour the powder into the rapid stirring, so that the water, the pasta as soon as possible to mix evenly. Generally applicable to warm hot water dough or thinly adjusted batter, egg batter and so on.

And noodle essentials:

First, the correct posture. Stand upright, feet apart into a ding-dong step, the upper body slightly bent forward, easy to force.

Second, the right amount of water. The amount of water mixing should be determined according to the moisture content of the flour, climate, product requirements. Water mixing is generally divided into two or three times, the first mixing water mixing, pay attention to the powder absorption situation, such as powder absorption or absorption of water less, the second addition of water to reduce the amount.

Third, the operation of the action clean. Move quickly, the noodles and even and do not pinch powder particles, and after the hands do not stain the noodles, noodles do not stain the basin.

Modulation of the dough:

According to the nature and requirements of various types of pastry products, ? # 092; with different techniques, the process of modulating the dough to meet the requirements. It is one of the processes of the pastry production process, including and noodles, kneading. Modulation, cold water dough using pounding (pounding, pressure), speculation (tie), wrestling and repeated rubbing and other techniques, so that the dough draught is uniform, smooth and supple; hot water dough using the side and the side of the churn, the side of the rub, rubbing and kneading of the dough, or generally do not kneading, less kneading, in order to prevent the creation of tendons, the loss of the characteristics of the glutinous and soft; fermented puffy dough kneading to be flexible? #092; with the wrist, can not use too much strength, kneading can be kneaded through, add alkali with a surmounting technique, to ensure that the alkaline water is uniform; shortening dough dry shortening modulation using the rubbing method, so that the oil, the surface of the good combination of dough, can not be kneaded, water and oil noodle modulation with the kneading method; the other dough more than churning, and kneading, kneading, rubbing, etc. method. The amount of dough can be borrowed from the machine and other modulation.

When operating, pay attention to master the nature of the main raw materials (including starch in the powder, protein content), auxiliary raw materials (such as sugar, oil, refined salt, chemical bulking agent, etc.) on the impact of the dough, the amount of water, water temperature, and mixing degree and yang hair time, according to the requirements of the finished product to deal with the appropriate. Such as the production of thin skin, filling, multi-halo pastry, the dough is required to have good stretching and toughness, the three ??? x with gluten proteins in contact with each other, to improve the rate of gluten generation, but also add the right amount of salt to make the dough organization more compact.

Kneading:

The process of kneading and pounding the dough to make it uniform, supple, smooth, strong or soft is one of the procedures for making dough, and it is also the key to the success or failure of making dough. Generally can be divided into pounding, kneading, rubbing, iteration and other methods:

Pounding. Hands clenched into a fist, in all parts of the dough hard downward pounding method. Applicable to the processing of large strength of the dough, the requirements of pounding through, pounding through, when the dough pounding pressure flat, can be iterative together to continue pounding pressure, and so on many times until the dough pounding through the power.

Kneading. It is the most used and basic method. Mainly rely on the arm and wrist force, appropriate force. According to the different properties of the dough, using different kneading methods. Power larger or harder dough, generally with both hands alternately to the root of the palm forward to push kneading, dough kneading long iterative up and then kneading, until the dough kneaded through, clean; fast fermented puffy dough, generally with both hands crossed to both sides of the push stalls, and then from the front to the back of the roll iterative up, turn over the interface upward, both hands dragged the left side of the dough end, pulling it to the side, and in the repetition of the foregoing method of kneading to uniformity; small piece of fermented or soft dough, the left hand presses down on the dough, and the right hand is used to hold the left hand to the side of the dough. The left hand is used to hold down one end of the dough, the right hand five fingers open, the root of the palm of the dough pushed forward to spread, and then with the hand rolled together, the left hand will be turned over, interface up, continue to use the previous method of kneading repeatedly until uniform.

Wrestling. According to the different softness and hardness of the dough and varieties of requirements, the method of wrestling the dough can be used to grab one end of the dough with both hands, picked up and thrown in the case or basin; can also be rolled into a long strip of dough, hold both ends of the dough with both hands, while pulling the side of the middle of the dough fell on the board, and then the two ends of the stranded and one hand grabbed the other end of the repeated; or grab the end of the dough with one hand and lifted up to wrestle the other end of the board downward, and then change to grab the other end of the dough. Then, grab the other end of the dough and repeat the process as before.

Wipe. With the root of the palm of the hand will be the dough layer by layer forward while pushing the method of rubbing. It is mainly used for shortening dough and some rice flour dough.

Duplicating. With a spatula or hand to divide the dough after the method of iteration. Generally, it is suitable for the processing of shortcrust pastry dough, which is not suitable for rising.