Lamian Noodles technology:
1, the hardness of noodles should be moderate. Knead the dough for three times, and the noodles can be pulled out evenly after thorough kneading! Width, thinness, etc. Can be drawn as needed.
Before you go to Lamian Noodles, you must test the extensibility of Lamian Noodles. If it is too tight, you need to continue to add Lamian Noodles, or not too much, just the right amount, and continue to knead.
3. The water temperature in Lamian Noodles is also very important. When the weather is hot, you must use frozen ice water to mix the dough, so that the dough will not be too soft and loose to pull the dough. Warm water is generally used in winter, so that the surface is not too tight and strong for the next process. With the change of outside temperature, it is necessary to adjust the water temperature.
Extended data:
Matters needing attention in Lamian Noodles:
1, Lamian Noodles should use high-gluten flour for flour, so that the dough is firm and elastic and can be pulled up. This kind of noodles tastes good when cooked.
Before you go to Lamian Noodles, you must test the extensibility of Lamian Noodles. If it is too tight, you need to continue to add Lamian Noodles, or not too much, just the right amount, and continue to knead.
3, Lamian Noodles kneading, folding, stretching and other techniques, are not to say a word or two, or can be skilled overnight, do it yourself at home, try to make the thickness appropriate.