If we master these two aspects, we can first determine what to do with flour when we cook with it in the future. Then determine what kind of flour we use to make it. Knowing the above problems, we can cook with flour easily.
Types of flour
cake flour
Low gluten flour has the lowest gluten content in protein, and its average protein content is below 9.5%. Low-gluten flour is also a special flour for cakes. Foods usually made of low-gluten flour include cakes, cakes, biscuits and other fluffy foods.
Erzhongjin flour
Medium gluten flour is a kind of flour with an average protein content of about 1 1%, and its protein content and gluten are higher than those of low gluten flour, but lower than those of high gluten flour. In our daily life, the average family basically uses medium gluten flour, which is ordinary flour. Usually, the delicacies made of medium gluten flour include steamed bread, noodles, jiaozi, dough, flower rolls, pancakes and other general family pasta.
Three-high gluten flour
The average protein content of high gluten flour is about 13.5%, and its protein content and gluten are the highest in flour. Foods usually made of high-gluten flour include: hand-torn bread, noodles and other tough and chewy foods.
We can choose the right flour according to our own needs. Usually, the higher the gluten of flour, the tougher and chewier the pasta, and the lower the gluten, the softer the pasta. This can be selected according to the purpose.
The use of flour
Dying face
The so-called dead noodles are dough made of flour and cold water. The dead surface has good toughness, good ductility and cooking resistance. Under normal circumstances, the delicacies made of dead noodles include: noodles, noodles, jiaozi, pancakes, chaos, dead noodles rolls, pot stickers and so on.
Erfa noodles
The so-called fermented dough is the dough made of flour, yeast powder or old starter, plus cold water or warm water. After a certain period of fermentation, the volume of dough became larger obviously, and there were many honeycomb structures inside the dough. Hair surface is fluffy and soft, easy to digest and absorb. In general, foods made of dough are: steamed bread, flower rolls, flour cakes, flour rolls and so on.
Tangsan noodles
Semi-scalded noodles: dough made of noodles scalded with half hot water and half cold water. Semi-hot noodles have the characteristics of flexibility and softness to a certain extent. Under normal circumstances, the foods made with semi-scalded noodles are: egg-filled cakes, pancakes, jiaozi with scalded noodles, etc. All-hot noodles: all hot water is used to heat the noodles, and water is added while stirring. You don't need to water too much at a time, so there is basically no dry flour. After cooling slightly, knead into dough. All-hot surface is soft but not hard. Under normal circumstances, the foods made with all-hot noodle soup are: vegetable corners, sugar cakes, shrimp dumplings, hot noodle soup, and vegetable rolls. The practical application of dead face? Leek Huimian Noodles
Main ingredients: leek and flour.
Ingredients: potatoes, beans, carrots, tomatoes, eggs (used to make minced meat soup)
Seasoning salt, soy sauce, thirteen spices, chicken essence and chili pepper oil.
Start making?
①: Cut the washed leek into small pieces, put it in a pot, add appropriate amount of salt and marinate for 10 minute until the leek is above the water.
②: After the leek is marinated, pour in proper amount of flour. At first, you can mix the noodles with leek and pickled leek water. After that, you can add a proper amount of water and knead it into a slightly hard dough, and cover it for 30 minutes to 1 hour.
③: After waking up, put the dough on the chopping board and knead it flat, then roll it into the desired thickness with a rolling pin, and then cut it into noodles with the same thickness.
4: Minced meat soup can be fried in advance, so I will omit the process of making soup here. After the water in the pot is boiled, add the noodles. After the noodles are cooked, scoop them into a bowl and scoop up the soup prepared in advance.
⑤: Add oil and spicy seeds according to your own taste, and you can enjoy delicious soup and leek noodles.
Usually noodles are made of dead noodles, and the hardness of dough depends on what noodles are made of. The dough of handmade noodles needs to be hard, that of Lamian Noodles needs to be soft, and that of Lamian Noodles and brace needs to be neither soft nor hard. These problems need to be summarized in the usual practice.