1, 95 kg of high-gluten flour, 5 kg of starch, 0.3-0.5 kg of salt, 0.3-0.5 kg of gluten source F (for fresh noodles) and 30-35 kg of water. Technology: Dry-mix flour and starch evenly, dissolve salt and gluten source F in warm water, then add it into the mixed flour, stir and stir the mixed flocculent dough for 20-50 minutes, then put it into a dough press and roll it into fresh noodles.
2. 500 grams of flour, 3 eggs, 0/0 grams of salt/kloc, and 300 grams of clear water. Put the flour into a basin, add water and eggs and stir, repeatedly knead the stirred flour until it is smooth, put the dough on the chopping block for 20 minutes, cover the dough with a layer of gauze, spread the dough with a rolling pin, sprinkle the flour on the spread bread, fold it in half several times and cut it with a knife.
3. Ordinary medium gluten flour, 600g. Water, 240g, salt, 3 g Practice: Knead the dough for one hour, and press the dough with a noodle machine.
4、? 300g of flour, 0/40g of water/kloc, 4g of salt. Noodles, water and salt, live together, knead into dough, wake for about 20 minutes, and knead into smooth dough. Noodles should be hard. Roll the dough with a rolling pin. Roll it into a piece of about 2 mm