Hello, I am ramen those things, I engaged in the Lanzhou beef noodle industry for many years, for the production of ramen, I am a professional level, a lot of people are curious about why the ramen can be done so fine but not constantly, and the home of the noodles a little tugging and pulling will be broken, the reason is very simple, the following I'll be popularization of the production of mysterious ramen behind the hidden The reason for this is simple, and I'm going to explain the hidden story behind the production of mysterious ramen!
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The reason why the ramen can be done long and constantly an important reason is the use of ash, but about the ash on the network there are a lot of false statements, in fact, now ramen museums with the ash is a modified composite formula, the main ingredients are salt and alkali, and the ability to increase the softness of the noodles, but also to improve the quality of the noodles, and to increase the quality of the noodles. Alkali, and can increase the flexibility of the noodles is in fact the effect of salt in the ash, and can make the ramen have a better extension of the alkali in the ash is the effect of the role of the ash!
So don't look at the ash with colored eyes anymore, anyone who listens to the wind is rain, in the absence of the essence of the facts of the premise, it is extremely irresponsible and ignorant to mislead the public!
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Alkali can soften the gluten, and even if you don't put it in the ash, you can still make ramen
The essence of ramen is that it's a kind of saline noodle, and so it's divided into two major schools of thought, the Lanzhou beef noodle, headed by Lanzhou, is a kind of beef noodle, and it's a kind of beef noodle.
Peng ash and lye noodles, the two pasta production of auxiliary materials, in fact, can not be completely regarded as a thing, because Peng ash in addition to alkali there are a number of other ingredients, that is to say, Peng ash contains lye noodles, the functional effect is better than the lye noodles, in addition to the lye noodles to increase the elongation of the characteristics of this pasta, but also has to increase the role of the pasta flavor!
The main role of lye in the production of ramen is to play a role in softening the gluten, which is often referred to in the terminology of the difference between "soft" and "hard"!
As a simple example: two doughs with the same degree of gluten, the first dough without ash, then the dough will be very tight when pulled, can not be pulled, even if the force to pull open, then the dough will be broken, this is called a hard gluten, and add the ash of the second dough, after waking up, you can easily pull the dough, not to break, this is called hard gluten, and add ash of the second dough, the dough can easily pull the dough, not to break, this is called hard gluten, and add ash of the second dough after waking up. This is the role of the edible alkali in the ash to soften the gluten, a dough can not be pulled, a dough added to the ash can be pulled, and the gluten contained in the two doughs is the same, the two doughs have the same degree of gluten, which is the magical role of edible alkali effect!
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1. Flour protein content
leading to the individual home production of the poor toughness of the noodles of one of the most important reasons is the choice of flour! The most important reason for the poor toughness of the individual's home is the choice of flour. The wrong flour for the individual's home is most of the medium gluten flour, with a protein content in the range of 8% and 11%, while the noodle shop uses hurry up flour, with a protein content of more than 12.0%!
The amount of protein directly determines the amount of gluten that can be generated in the flour and dough, the same volume size of the dough, and flour with high gluten flour, gluten generation, more gluten made into noodles better elasticity, flexibility is higher, so the more in the pull of the more not easy to break, on the contrary, with the medium gluten flour, the number of gluten is less, poor flexibility, so the production of noodles is very brittle, pulling is easy to break! The more you pull it, the more likely it is to break!
2. The use of salt
Whether it's ramen or other noodles, the noodle shop will add salt in the noodle, and individual people make noodles rarely square salt, salt can increase the gluten of the noodles of this feature is also a factor affecting the toughness of the ramen!
Hand-rolled noodles: a catty of flour with 4 grams of salt
Knife-shaved noodles: a catty of flour with 3 grams of salt
Pulled noodles: a catty of flour with 5 grams of salt
Some other machine noodles: a catty of flour with 3 or 4 grams of salt can be
3. A set of complex production process, there is a jargon is the complexity of the production of ramen: three times the water, three times the ash, nine nine eight is a kneading!
One of the important reasons for the flexibility of ramen is the large number of repeated kneading process, repeated pressure to knead the dough can be the dough in the gluten kneaded, thus increasing its toughness, elasticity, and individual people in the making of noodles, kneading process is mostly to cope with, and in the absence of professional training under the premise of the ordinary people's kneading posture, the force of the skills is not right, it is difficult to increase the flexibility of the dough by kneading!
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I said above that Ramen belongs to the category of saline noodles, but in fact, the salt water surface is also able to make tough noodles, typical of the practice of Xinjiang, Xinjiang's various mixing of noodles are used in this kind of saline Ramen, which can be used to make a variety of noodles, and also can be used to make a variety of noodles. The video on my homepage has the detailed method and recipe for making salt water pulled pork!
The noodles are made from high-gluten flour, and then only salt and water are added to make the noodles, which are repeatedly woken up and kneaded to increase the toughness and extensibility of the noodles! The reason why a lot of vegetable oil is used in ramen is that it is a good idea to use a lot of vegetable oil!
Personal home page has a series of Lanzhou ramen production video tutorials and ramen a variety of recipes to share, I regularly share:
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I said that the sale of ramen noodles noodles will be scolded, but I would still like to tell you, and then the high-gluten flour does not put the material can not be done before doing a period of hafnium face ramen, only to know that this seasoning on the counter with this can not be seen, and crutch noodles noodles or noodles is not a special flavor ah, is the special material flavor, ancient this that later did not eat these two kinds of noodles. Before the special favorite
In order to increase the gluten of the noodles, you can give it a little material, such as adding gluten powder, eggs, salt or alkali. Egg proteins are structurally similar to gluten proteins, so they strengthen the protein mesh.
The main effect of salt is to affect the spatial structure of the gluten proteins so that they form a tighter mesh, and the noodles become more resilient and less likely to break. Alkali works in a similar way to salt, but it makes the noodles yellow.
The reason why the flour in ramen shops is so refined is because the people who make the noodles put special ingredients in them, but they are edible, but they are things that I don't think are very good for people's health, and I recommend eating them sparingly.
To make ramen, use high-gluten flour, and add the right amount of salt. There is no need to add anything else. First, the noodle and good and wake up, an hour later, the disk strips smeared with oil and then wake up half an hour. Open pull, make ramen and ramen hall is almost the same, pull more, pull out of the noodles than the noodle shop is better.
High-gluten flour with the right amount of salt, you can improve the toughness. Then it should also be related to the kneading strength, all Lanzhou ramen kneading will be repeated kneading, wrestling noodles
put a little salt, white vinegar, vegetable oil,
The best answer, fluffy grey, because I'm a professional flour
Cooking gel
high-gluten, low-gluten noodles