The reason why baklava tastes fluffy and delicious is that there are a lot of voids inside the baklava, and the voids are created thanks to a good level of production, that is, and the noodles. I think you know the traditional pasta production, the hair of the noodle child is to take a long time to enter the container processing, but now the use of baking soda, so that this waiting for the hair of the noodle process directly skipped, the next we go straight to the point.

The noodle category of staple foods and noodles have always been very delicate, for example, cold water is for the noodles to be strong, hot water is scalding, as well as the control of the fire when doing it up, the details of which can be good for several days is not too much to say. In response to your question, I'll tell you what to look for in a yakisoba and what accessories to use.

The fluffiness of baklava is mostly due to the role of baking soda, which becomes carbonated alkali, and easily decomposes into gaseous carbon dioxide and harmless salts when heated. Become gaseous carbon dioxide from and into the surface of the various places to spread outward, forming gaps. Here comes the question of how to distinguish when to use baking soda and when not to apply it. First of all, most of the pasta staple foods that use baking soda are commonly known as hairy noodle foods, such as buns, baklava, and full heads; the staple foods that do not use baking soda are generally hot noodle foods, such as pancakes and fried noodle foods. (This kind of food is commonly known as hot noodle children) The use of baking soda is also two kinds, one is a very traditional method, after already adding soda and good noodles, put the dough in a hot place to let it slowly carry out the chemical reaction by itself, so that the noodle will be very chewy; the second is to use that kind of soda that does not need to wait for the time of the hair of the noodle, and the noodle added, and then pick up the process into the pot can be.

Baklava is a cold noodle food, using cold water to mix the noodles and then heating them in the pot. The main point of the cold water and noodles is not to put too much water, a small amount of just can, (this adult is also experienced when the water added too much, helpless to continue to add noodles). Baklava and flour process is, ready to add water and then add the right amount of baking soda, mix well together, (can not use boiling water and noodles, in addition to the special circumstances of the hot noodles, are cold water and noodles) with mixing and kneading into a dough after dividing, add to the pot can be.

If you are a novice and noodles (well you must be a novice), pay attention to a few points, the water must not be too much, little by little so that you can control the amount of do not rush. When you're kneading, just knead it well, but there's a saying that the longer you knead the dough, the more sinewy it will be, and that's not unreasonable.

Well about the amount of baking soda I'm at a loss for words, it's just very, very little, as opposed to the noodles, and I've explained the simple essentials of mixing the noodles very well. And some basic common sense about pasta making.