1, alkali noodles to flour but also to a good alkali to do, so that is in order, so that the finished product is more puffy, fluffy color whitening, to remove the sour taste in the dough. Alkaline water mixing concentration of the best in forty percent. Test method is: first cut a small piece of leavened dough thrown into the lye water, if the situation does not appear to float up and sink, the lye concentration is not enough to 40%, but also continue to add alkali dissolved; if the drop can immediately rise to the surface, the lye concentration is more than, to be appropriate to dilute the water; if thrown into the dough is slowly floating, neither floating out of the water, but also does not sink to the bottom, indicating that the concentration of lye water is appropriate. So you can make fermented dough, in order to ensure the success of the alkali, to "test the alkali" can be a good alkali dough cut a small piece of the cage on the first steam a little, if the color after steaming stagnant, texture plate knot inelastic, eat up the taste of acid, the alkali is put less, we need to add alkaline water. Generally steamed out of the dough can also look at the amount of alkali, like the dough steamed crust cracked and yellow, alkali flavor, we must put a period of time the wet cloth and then continue to do.
2, you can follow the process of the alkali put alkali, first of all, ordinary flour and lye mixed, and then pour the right amount of warm water into the dough, made into leavened noodles, at room temperature or refrigerated so that at least one day. In the winter at room temperature and in the summer refrigerated.
3, such as fermented noodles can be taken out, put into warm water for a while, and then pour off the fermented noodles of the sour water. Then pour in the right amount of warm water, make sure it's not hot. Put into the flour mix, knead the dough to be a little softer not to let the steam out of the noodle will not be soft.
4, according to the above steps, see the dough into the original 2 ? times the size of the original can be, lye with the right dough is very fluffy, do not get wet, see the dough covered with uniform honeycomb mesh pores can be.
The pasta looks very simple but the production process is very complicated, we need to carefully learn the production method. Above there are so many on how to send lye noodles practice, have you learned it? If you have not absorbed it is okay, you can keep a spare.