Mixing noodles with hot water is usually called ironing noodles. If the scalding temperature is too high, the gluten of flour will become worse, but at the same time, the taste will become softer and the sweetness of wheat in flour will be better stimulated. ? Cold water and noodles, the pasta made is delicate, tasty and chewy, and is not fragile-so it is suitable for making pancakes, noodles, dumpling skins, steamed bread and so on. Cold water and noodles will not destroy starch and protein, so starch will generally absorb water, and then protein can easily combine to form gluten. This kind of dough is tough, harder in texture and has a long fermentation time, which is suitable for making bread or steamed bread or strong flour.

Put a proper amount of flour into a pot and add a little salt (the purpose of adding salt is to thicken it). Prepare warm water, as long as it is not hot, add water while stirring, and knead it into smooth dough by hand. To make noodles delicious, we must first master the flour used. Not all flour can make noodles. Low-gluten flour is suitable for cookies and cakes, medium-gluten flour is suitable for pancakes, high-gluten flour is suitable for bread, and only medium-high gluten flour is suitable for handmade noodles.

Key points of pancakes: the noodles should be soft. Use boiled water and half of the noodles, and the other half uses warm water. It must be thin and soft, not too dry and too hard. If you like to eat chopped green onion cakes, you can add chopped green onion and salt at the same time when mixing noodles. Try to wake up for a while after makeup. Whether to eat hot water or cold water when making a cake depends on what kind of cake you are making, including those with and without dough. If you use dough to make oil cakes, you should first combine yeast water to mix the dough. Warm water is beneficial to the rapid fermentation of yeast. If the pancake master had better cook instant noodles with boiling water,

Hot noodles and gluten bread. Hot noodle is to gelatinize a small part of flour with hot water at about 90℃, cool it and knead it with other flour with warm water to make dough, which is used to make gluten bread. The advantage of scalding noodles is that it can increase the moisture content of dough. Sometimes noodles have some requirements for water temperature, such as normal temperature in summer and warm water in winter in Lamian Noodles. And dough. It is best to soak the yeast in warm water, and then directly mix the flour with the soaked yeast water, which is helpful for rapid activation and fermentation.