If you want to make Lamian Noodles, the first prerequisite is to choose high-gluten flour, and the high-gluten flour with protein content above 12.. However, because of the different producing areas, there are also differences in the quality of flour. For example, the flour in Gansu, Qingyang and Hexi is the best. In addition, the flour in Hetao District of Inner Mongolia and Yinchuan of Ningxia are very good. The quality of flour has a great relationship with geographical environment and climate.

The production of Lanzhou Lamian Noodles is divided into the following major steps: dough mixing, dough making, dough making and Lamian Noodles. These four parts are all interlocking. If any step is not done well, it may lead to any problems in the process of Lamian Noodles. The most common problem of novice Lamian Noodles is that Lamian Noodles has broken strips, uneven thickness, or Lamian Noodles can't pull it open.

dough tutorial

dough recipe? 5 grams of high gluten noodles? 245 grams of cold water? 4 grams of edible salt? 1 grams of bitter fleabane bitter fleabane water

is the soul of Lamian Noodles, Lanzhou. If this step is not done well, you can't make delicious Lamian Noodles anyway. There is an old saying: 7 minutes to mix flour, 3 minutes, just find a reason. In addition to flour requirements, the water temperature is also very important. Generally, warm water is required to mix flour in winter, about 15 degrees Celsius, and cold water is used in other seasons? The extensibility and flexibility of the dough made by this sample are the best.

① first of all, we should pay attention to three times of water and one time of ash. What do you mean? It means adding water to the flour for three times, and then adding the first time of putty water. The first time of putty water is the bottom ash.

② Play a hole in the middle of the flour, and then you need to hit the chopping board hard with your fists. The purpose of this is to prevent the water from flowing out when mixing the flour, because knocking the chopping board can make the flour more solid.

③ adding water for the first time, stirring and kneading the dough vigorously with 6% to 7% water. This process is called the process of pulling the shuttle. If the shuttle is not pulled properly, the surface of the dough is easy to form.

④ add water for the second time, add the remaining 2% water and mix well.

⑤ add water for the third time, and then add the remaining 1% water appropriately.

The key to making Lanzhou Lamian Noodles is the part of dough. In order to draw noodles, we need to master the correct proportion of Lamian Noodles's dough formula, and also need to use some practical dough mixing techniques. The common dough mixing techniques are pressing, tearing, pounding and kneading.

In addition, when making noodles, the problem of adding plaster water should be added as little as possible and frequently, because for beginners, the amount of plaster water is the main reason why noodles can't be pulled out, or all kinds of problems occur when pulled out. If the plaster water is added too much, the noodles are loose, and if the technique is slow or the Lamian Noodles speed is slow, it is easy for noodles to fall down by themselves.