Mixing noodles with hot water is usually called scalding noodles. If the temperature of scalding water is too high, the gluten of flour will become worse, but at the same time, the taste will become softer and the sweetness of wheat in flour will be better stimulated.
Warm water dough mixing is one of the most widely used, which is suitable for most kinds of cakes. The dough mixed is quite satisfactory in gluten, taste and operation, and it is also the most common one.
The purpose of cold water and flour mixing is to increase the gluten of flour. Only when dough needs gluten, use cold water, such as dumpling skin, noodles, etc., make vegetable cakes for cakes, use cold water for egg cakes, and other kinds of warm water are more suitable.
If you want pasta to be delicious, not only the water temperature is important, but also the water quantity is more important. Only when the dough is moderately soft and hard can you make delicious cakes. I will share two kinds of cakes prepared at different water temperatures, and different categories are equally delicious.
leavened pancake
The dough of the dough cake is mixed with warm water, which is a soft dough. The baked sesame cake is soft, fragrant and delicious.
1, mixing flour with warm water, 100 g flour 1 g yeast are more suitable. If you like to eat sweet or salty, you can put a little sugar or salt according to your preference, and knead it until it is twice as big.
2. Put the fermented dough on the panel, knead the dough and exhaust it, then sort out the medium-sized agent, roll it into a small cake, and bake it in the pot. The whole process is small fire, and you can bake two golden, soft and fragrant cakes.
leavened pancake
Tangmian pancake
Hot noodle cake is hot noodles with hot water. If it is kneaded into a soft dough, the finished product will be soft and sweet, and it will not be hard when it is cooled, which is incomparable with cold water and warm water.
1, slowly pour boiling water into the flour, stir it evenly with chopsticks until it is flocculent, knead it into dough by hand when it is cool until it is not hot, and wake it up for a while.
2. The proofed dough is easier to operate. Sprinkle some dry noodles on the panel and roll them into pancakes. The dough with hot noodles will be sticky. Don't forget to use the dry noodles, and a small amount can reduce adhesion.
3, do not put oil in the pot, directly put the cake in the pot and cook it, and turn it over once or twice. As long as the cake bulges, the cake is cooked, very fast. Although there is no sugar, it is sweet in the mouth. It is the natural sweetness of wheat itself, which is very delicious.