A selection of flour:
The basis of the gluten of the noodles is to choose a high gluten flour, the so-called high gluten flour is the percentage of protein content to distinguish between the protein content of 12 or more for the high gluten flour, supermarkets sell dumpling flour is more than 12 protein-containing flour, usually we choose to contain more than 12 protein-containing flour can be.
Two salt:
Salt is usually added to the water and then poured into the flour to form a dough, salt is to increase the gluten, there is no gluten to speak of, but only in the combination with the water to increase the gluten in the dough. General dosage is between 0.5% and 1% of the flour
Three plus gluten enhancers:
The role of gluten enhancers and salt is somewhat similar, but there is a difference between the water and water to join the dough, one is to increase the gluten of the flour and one is to increase the elongation of the flour gluten, the dosage of the flour is generally between 0.2% and 0.5%.
Four Note on the amount of water:
Generally, the noodles are required to be hard boiling water cooking without mush, so the amount of water is particularly low, generally between 35% and 40% of the flour.
V Kneading and waking:
Kneading and waking is the technical key to the success or failure of the noodles. The purpose of the kneading requirement is to achieve smooth and delicate, to knead and wake up repeatedly four or five times to be able to, such as the use of the pasta machine should also be pressed back and forth more than 20 times to meet the requirements. Wake up is the face after kneading smooth and delicate wake up, the purpose is to tendon full stretch and produce tendon, the requirements of the cover or plastic static for more than two hours before.
The ratio of noodles is 100:35:0.5 for flour to water to salt.
This is the first time that I've ever made noodles in my life.