Cold water: Use cold water to knead the dough. The baked cake will be chewy and will harden easily after being stored for a long time. Boiling water (above 95 degrees): Use boiling water to knead the dough. The flour protein will be completely gelatinized, making the cake soft and sticky. Boiling water and cold water: scald 1/3 or 1/2 of the dough with boiling water first, mix the remaining dough with cold water, and then knead the two doughs together. The cakes made in this way can be as soft or hard as you like. Milk: Using milk to mix dough can make the baked cake soft and full of milky aroma, which is especially suitable for making pasta for children. Water and oil: Mix cold water and a small amount of cooking oil together to make the baked cake very crispy. Gouache-to-Powder Ratio: Is the dough you make harder or softer? This is the core point that determines the final taste.

Raw materials for making noodles: flour:

High-gluten flour: suitable for making bread, noodles, dumpling wrappers, and wonton wrappers, with the strongest gluten.

Medium-gluten flour: Suitable for most daily pasta at home, such as steamed buns, steamed buns, pancakes...with moderate gluten strength.

Cake flour: suitable for making cakes, with minimal gluten.

Auxiliary ingredients: salt: can make the noodles more chewy. Sugar: can make the dough moderately soft

Kneading the dough: Kneading the dough pays attention to the "three lights", which refers to the light of the face, the light of the hand, and the light of the plate. There are only two words for "glossy", which contain a lot of content: the softness of the dough (kneading, grasping), the elasticity of the dough (pulling, pulling)... In short, in order to achieve "glossy", you need to do a lot of things Great effort.

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