Which one is easier to digest, hot noodle cakes or fermented noodle cakes? My answer is: Hot pancakes are made by boiling the flour with hot water. Essentially, it is the same as the ordinary pancake ripening method, and the gluten has not changed. The addition of yeast to yeast dough destroys the gluten in the dough and makes the pasta fluffier. Therefore, yeast bread is easier to digest.

Hot noodle cakes are dough made by blanching noodles with boiling water. There are two main methods of blanching dough. One is to pour boiling water into flour to neutralize the noodles, and the other is to pour boiling water into the flour to knead the dough. Knead the noodles in a pot of boiling water. Both methods can be used to make hot dough to make pancakes. The flour of the hot dough made by the first method is not completely cooked, and the dough still has a certain degree of gluten, which is suitable for making some pasta with good softness and a certain shape. The flour in the second blanching method has been completely blanched, and the gluten in the flour has also been fully cooked, so it is difficult to make complex-shaped pasta with this blanching method. Because gluten is very easy to break when mature and has poor ductility. These two methods of blanching noodles require adding an appropriate amount of fat, salad oil or lard. This will make the hot noodle cakes softer.

The method of making dough is to add yeast, baking powder and other food raw materials with fermentation function to flour. Adding yeast to flour will allow the yeast to revive and produce gas in the flour to achieve fermentation. There are two ways to add baking powder to flour. One is to add it to flour with yeast powder. The baking powder here plays a role in assisting fermentation. This method can also be called rapid fermentation. The other is the old noodle fermentation method that we all miss very much. This fermentation method allows the dough to ferment under the action of wild yeasts and various miscellaneous bacteria in the air. The fermented dough has a greater sour taste. We add Baking powder or baking soda can neutralize acid and alkali. Both baking powder and baking soda are alkaline food additives. Let me share with you how to make steamed dumplings.

===Steamed Dumplings===

Prepare ingredients: Fuqiang powder, salad oil, meat filling.

Preparation method: 1. Add an appropriate amount of water to the pot, boil the water and pour it into the flour. Stir while pouring. Use a rolling pin or thicker chopsticks when stirring. It cannot be stirred by hand. Stir until there is no dry flour, then add an appropriate amount of salad oil and form a dough. Let the dough cool down for 10 minutes, then knead until the surface is smooth. Cover with a damp towel to prevent the dough from drying out.

2. Divide the dough into small doughs of even size, that is, add ingredients. Roll the dough into small slices, wrap it with an appropriate amount of meat filling and place it on the steamer. Add water to the pot and bring to a boil, then add the dumplings and steam for 15-20 minutes until cooked through.

Tips: The dumpling wrapper for steamed dumplings should not be rolled out too thin. If it is as thin as Chaos wrapper, the filling will easily be exposed. The steamer tray where the steamed dumplings are placed should be evenly coated with salad oil to avoid sticking to the steamer tray.