It is best to use warm water to bake ordinary cakes. If you want to bake thousand-layer cakes, use boiling water to scald one-third of the dough. The baked cakes will be soft. If you want to bake pies, use cold water. Add a little salt and mix well.

Kneading noodles is divided into cold water, warm water and hot water.

1: Noodles suitable for making with hot water dough:

Hot water dough is also called boiling water dough or hot noodles. The temperature of the dough water is generally 60-100 degrees. Because under the action of hot water, the protein in the flour coagulates and decomposes water, the gluten is destroyed, the starch absorbs a large amount of water, expands into a paste, and decomposes monosaccharides and disaccharides, thus forming a hot water dough dough. It is glutinous and weak, and the finished product is translucent and poor in color, but it has a delicate taste, rich sweetness, and is easy to mature when heated.

Hot water noodles are suitable for making steamed buns, steamed dumplings, siu mai, pot stickers, oil cakes, etc.

Two: Pasta suitable for making with warm water dough:

The dough mixed with flour and an appropriate amount of warm water at about 50 degrees is called warm water dough. Since the water temperature is higher than cold water, the diffusion of water molecules accelerates, which limits the formation of gluten texture, but the water absorption of starch increases. The gluten, toughness, and elasticity of this kind of dough are lower than those of cold water, and the color of the finished variety is inferior. Dough in cold water.

The characteristics of noodles kneaded with warm water are soft but strong, full of plasticity and easy to shape; it is not easy to lose shape after cooking, has a moderate taste and a white color. This characteristic is especially suitable for making steamed cakes of various colors. , such as cabbage cakes, goldfish cakes, and Sixi cakes.

Three: Pasta suitable for making with cold water dough:

Cold water dough is water-modified dough prepared by mixing water with a temperature below 30 degrees, commonly known as cold water dough. Because cold water or water with a lower temperature is used to mix the dough, the protein in the flour cannot undergo thermal denaturation, thus forming more and stronger gluten. Starch will not expand and gelatinize at low temperatures, so the dough formed is strong, tough, strong, and stiff, also known as "dead dough."

The characteristic of cold water surface is that the finished product is whiter in color, tastes refreshing and chewy, and is not easily broken. It is generally suitable for boiled and baked varieties, such as dumplings, noodles, spring roll wrappers, pearl soup, pancakes, etc. .