First from the and noodles:
Noodles and noodles edible alkali ratio of no more than 0.6% of the weight of flour. Take 500 grams of flour (half of high gluten flour and half of medium gluten flour) as an example, 3 grams of table salt, 1.5 grams of soda ash, and 220 grams of water are usually added. The proportion of table salt should not exceed 2% of the flour; adding too much will make the noodles too salty.
The role of alkali in flour:
One, increase the ductility of the dough
The edible alkali can increase the ductility of the dough, especially in the production of ramen, this role is particularly important, it is said that the ductility of the dough with alkali is twice as much as without alkali.
Role two, anti-corrosion
Dough or noodles at room temperature is easy to deteriorate sour, and edible alkali can be a good solution to this problem, adding edible alkali, through the role of acid and alkali neutralization, you can effectively solve the problem of sour flour. Many noodle shop owners rely on edible alkali to make preserved noodles and can make the cooked noodles not mushy and the noodle soup not sticky.
Role three, improve the taste
The noodles with the addition of edible alkali are yellowish in color and have a smoother taste. Of course for some people who have excessive stomach acid secretion, it is still beneficial to eat some alkaline food. But the taste of alkaline water surface is not everyone's favorite, and those who don't like it are inevitably still a little uncomfortable.
Here's how to make hand-rolled noodles:
1. Mix the flour, salt, and cooking soda together in the above proportions. First add water while stirring, so that the flour to form a relatively dry large flocculent, and then hand kneaded into a smooth dough. The dough for the noodles should be a bit harder, so the amount of water should be controlled, and try to add it in small amounts several times while mixing, so as not to put too much at once. Then cover the dough and let it rest for half an hour. This process allows the flour to fully absorb the water and form gluten.
2. After the dough has risen, we put it on the counter to further knead, so that the surface of the dough is smoother, and at the same time increase the gluten of the dough. Then, according to the size of your board, divide the dough into small, even pieces. Leave one dough on the board and store the rest in a bowl in an airtight container to prevent it from drying out. Roll out the dough on the board to form a large sheet about 1mm thick, sprinkle some dry flour on the sheet to prevent it from sticking together. You can put slightly more flour.
3. Fold the large sheet of dough in the center, then in half again to form a rectangle. Try to fold it as narrow as possible so that it is easy to cut. With each fold, sprinkle a layer of dry flour on the surface of the sheet.
4. Use a knife to cut the noodles into even thickness, then pick up the noodles and shake them to shake off the excess dry flour and to shake the folded noodles to avoid sticking. Then loosely put it into the plate and it is ready.