Buckwheat noodles, also known as buckwheat noodles, are a traditional delicacy in northwest my country. Compared with pure wheat flour, buckwheat noodles belong to the category of miscellaneous grains. Pure buckwheat noodles will become hard when made into noodles. In fact, this is the same problem when making noodles from many multigrain noodles. How can we make buckwheat noodles not hard and more delicious? I share these specific crafting tips below. Ratio with other flours

When pure buckwheat noodles are used, the ductility and elasticity of the noodles produced are far worse than those made from wheat flour. This is because buckwheat noodles are The fineness during processing is not as good as that of ordinary wheat flour. There is no bran in ordinary wheat flour, while the nutrients in buckwheat noodles are relatively more complete, and its properties are somewhat similar to whole wheat flour in wheat flour.

So, if we want to make buckwheat noodles with more nutrients more palatable, we can consider mixing them with other flours before making noodles.

Specific ratio:

The recommended ratio of buckwheat and wheat flour is 1:1, that is, one part each of two different types of flour.

The recommended ratio of buckwheat and tapioca starch is 1:0.2, that is, one-fifth of the tapioca starch can be added to one serving of buckwheat noodles.

The recommended ratio of buckwheat to bean noodles is 1:0.3, that is, a portion of buckwheat noodles can be mixed with one-third of the bean noodles

While ensuring the above ratio, the buckwheat produced The noodles will have better palatability, that is, the noodles will no longer be hard and the taste will be better. How to make hot noodles

To solve the problem of hard buckwheat noodles, in addition to mixing it with other flours, you can also knead the noodles with hot water, that is, blanching the noodles. The specific method is to use hot water (about 65°C to 100°C) to knead the dough. Due to the high water temperature, this dough cannot be kneaded by hand. Instead, you should stir with chopsticks while adding water, and wait for the dough to cool down slightly. After that, we start kneading the dough further.

The principle of boiling noodles:

The addition of high-temperature hot water will further soften the gluten in the noodles. At the same time, it will also cause the starch in the flour to be decomposed under the action of hot water. When cooked, puffing begins. Generally speaking, the higher the water temperature and the greater the amount of water, the softer the dough will be.

Specific production methods:

However, noodles made from dough that is too soft are not the most palatable. Problems include sticking to the teeth and not being chewy. Therefore, when we use the hot noodle method to make buckwheat noodles, we often do not need to use all the hot noodles. We only need to blanche half of the noodles. The other part of the flour is mixed with the noodles normally, and finally the two different doughs are mixed and kneaded together. Just make it even.

The way to make buckwheat noodles is also a process where practice makes perfect. Whether it is the proportioning method of different categories or the method of hot and hot noodles, these two different methods can very effectively improve the problem of hard buckwheat noodles. If you are also interested, then give it a try