Cold water noodle balls are also called cold water noodles. This kind of dough needs cold water below 30 degrees. Because cold water does not cause thermal denaturation of protein in flour, it can make dough form more and stronger gluten. In addition, starch will not swell and gelatinize at low temperature, and the dough is firm, tough and tensile.
Because the cold water surface is dull, people like to call it "dead surface". Its biggest feature is that the food it makes is white, chewy and not fragile. Usually used to make jiaozi, noodles, spring rolls, pearl soup, pancakes and other foods that need to be cooked or baked.
Moreover, in many cases, in order to improve the gluten of dough, we should choose high-gluten flour, add eggs or egg whites to increase the protein content, and sometimes add a proper amount of salt to promote the formation of gluten.
Second, warm water and noodles
It is best to use warm water to mix flour, and the water temperature should be above 30 degrees and below 45 degrees, which is more conducive to the rapid propagation of yeast. When making steamed dumplings or scallion cakes, it is also suitable to use warm water to make dough, which is soft to eat.
Third, hot water and noodles
Hot water and noodles are usually used for foods that need hot noodles, hot water above 70 degrees, and sometimes even boiled water, such as steamed bread with hot noodles, steamed dumplings with hot noodles or fried sugar cakes.
Extended data:
The method of steaming dumplings with hot noodles;
Ingredients: 300ml flour?
Accessories: pork stuffing 200g, shrimp 50g, carrot 50g, fungus 50g, spinach 50g, egg 1 piece, boiled water, chopped green onion and oil 50g.
Steps:
1. Add boiling water to flour and blanch it to make dough. Use in 30 minutes.
Step 2 choose stuffing
3. Add salt, chicken essence and seafood soy sauce to the pork stuffing. After adjusting the taste, add chopped carrot fungus, spinach and fried eggs.
4. Good meat stuffing
5. The dough is so small
6. Roll into a big round block
Step 7 wrap the stuffing
8. Knead into ears of wheat
9. You can also knead it into a crescent shape.
10. Steam the kneaded jiaozi in a steamer 15 minutes.
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