Hand Rolled Noodles
Hand Rolled Noodles
2. Take a piece of dough, knead it well with your hands, then lay it flat on the board, light side down, and roll it out into a sheet with a rolling pin in all directions.
3. When the dough is rolled out to a certain degree, roll the rolling pin into it, wrap it tightly with the dough, and push it outward repeatedly with your hands. After a few times, unroll the dough, sprinkle it with the appropriate amount of pumpernickel, roll the rolling pin into it from the other direction, push and roll it, and then unroll it and sprinkle it with pumpernickel. And so on until the dough is rolled out into a thin sheet.
4. Cut the rolled out dough into thin strips with a knife, and cook in a pot of boiling water for about 3 minutes for good-smelling hand-rolled noodles.
Method two editors
1, salt into the water, stir, pour the water into the flour, kneaded into a smooth surface of the dough (water should not be added all at once, pour most of the first, and then look at the situation of the dough to decide whether to continue to add water), the dough should be a little bit harder and better.
2. Put the dough into a container, cover it, and let it rest for an hour. You can put the dough into the freezer for a longer period of time
3. Remove the dough and knead it repeatedly on a floured surface for as long as you can. The labor you put in and the reward you get must be proportional.
4. Sprinkle some thin flour on the surface, roll the kneaded dough into a round cake, and then into an oval-shaped sheet, roll the sheet back and forth on the rolling pin, so that the surface becomes thinner and thinner. It's a good idea to change angles a few times in between to repeat this operation.
5, to reach their desired thickness, unfold the sheet, sprinkle some thin noodles on top
6, fold the sheet, cut into thin strips, width at will
7, cut the noodles after shaking and spreading, and then sprinkled with some thin noodles to prevent sticking, let it dry for an hour and then cook it
8, boiling water in the pot, the hand-rolled noodles are relatively good to cook, cook a open [1]
Production method three editors
Main ingredient: low gluten flour
Supplement: eggs (ground chicken)
Seasoning: salt
Hand rolled noodles
Hand rolled noodles
Practice
1, prepare the flour and eggs, the flour is poured into a larger pot, add a few grains of salt and mix well. (Bigger for easier kneading)
2. Beat in the eggs and mix with chopsticks to form a floury texture.
3. Knead the dough into a smooth three-light dough, cover with plastic wrap and let it rest for half an hour. Knead the dough a few more times, then divide it into two.
4: Take one portion and knead it, then roll it out into a long square shape. Gradually roll it out until it is about 2mm thick, and sprinkle a little dry flour evenly over the surface.
5. Gently fold the sheet in half and continue to sprinkle a little flour evenly over the surface. Gently fold in half again.
6: Cut into small even strips to serve. [2]
Tips
1: Eggs vary in size, so don't put the flour in all at once, you can add more if you feel it's not enough.
2: Let the dough rest for half an hour after kneading so that the rolled out noodles are more elastic.
3: If the board is big enough, you can roll it out at once. I had to do it in 2 batches because the board was too small.
4: When folding, just fold gently and never press after folding.
5: After cutting the noodles, sprinkle them with a little dry flour, and they will separate naturally with a gentle shake of your hand.
6: When rolling out the noodles, make the dough a little harder so that the noodles come out beautiful and elastic.
Making Tips Editor
1: The best flour to make hand-rolled noodles is high-gluten flour, followed by medium-gluten flour, low-gluten flour is not suitable for hand-rolled noodles, the use of high-gluten flour when the noodles are the most glutenous and delicious, but the rolling needs to use a larger gas force, the use of medium-gluten flour when the rolling is a little easier to add the egg to increase the finished product's strong texture;
2: Spinach juice can be replaced with other vegetables, fruit juice, water, using the spinach juice, water, and so on, the spinach juice can be replaced with other vegetables, fruit juice, water.
Spinach juice can also be replaced by other vegetables, fruit juice, water, spinach juice, try to take only pure vegetable juice, filtered out of the vegetable residue can be added to the egg, salt, flour, etc. Pan-fried into a small point to eat;
Hand-rolled noodles
Hand-rolled noodles
3: and good dough can not be rolled out right away, should be covered with plastic wrap moist molasses for 20-30 minutes, and if a time and the dough is too much, when the separation of the rolled, placed in the side of the dough should be careful to cover the dough, and the dough should be covered in the side of the roll. On one side of the dough should pay attention to cover the plastic wrap moisturizing, so as not to evaporate the water dough dry;
4: In principle, the rolling pin is longer and better to use, rolling out the dough with uniform, greater force rolling, halfway through the non-stop open, rolled up, and change the direction of the rolling, as far as possible to make the sheet of dough everywhere in the force of the same, thick
Raw Noodles
Raw Noodles (5)
thin evenly Determine the width of the noodle;
7: Cooking hand-rolled noodles in the water to be more, the water boiled and then under the noodles, a rolled out too many noodles, you can add more flour shaking, into a sealed plastic bag, plastic box, into the refrigerator to freeze, eat as soon as possible to take as early as possible to eat finished.