1. Prepare an appropriate amount of hot water, the water temperature can be 70 to 100 degrees. How high the water temperature is and how much hot water is needed depends entirely on the requirements of the food itself. There is no way to formulate a unified standard, so I can only leave it to myself to explore slowly.
2. Pour in hot water and stir well. Pour the selected medium-gluten flour or high-gluten flour into a basin (you can use a big bowl when there is little flour), then take chopsticks in one hand and hot water in the other, slowly pour the hot water into the flour, and stir the flour with chopsticks while pouring, so that the flour and hot water form uniform flour floc. When you feel that the moisture content of the flour wadding is just right, stop watering, let the flour wadding cool for a while, and then start kneading the flour when it is not too hot.
3. When the dough becomes less hot, as shown in the figure below, pour the dough on the panel and knead it repeatedly with both hands to make a smooth and even dough. Of course, if you use the flour wadding mixed in the basin, you can do this step directly in the basin without pouring out the flour wadding.
4. After the hot noodle dough is kneaded evenly, it wakes up in about 20 minutes. In order to prevent the moisture on the dough surface from evaporating during proofing, a layer of plastic wrap can be directly covered on the basin. I prefer to put the kneaded dough on baking paper (otherwise it will stick to the table) and then buckle it with a big bowl to prevent the water from evaporating.
Extended data
The difference between scalded noodles and ordinary kneading noodles
Making pasta with dough has a lot to do with water temperature. Cold water and noodles, the water temperature is below 30 degrees, the gluten is smooth, suitable for cooking, roasting and frying; Warm water and flour, the water temperature is 30-50 degrees Celsius, and the flour is soft and strong, and the finished product is not easy to lose shape, suitable for steaming, frying and other foods.
Hot water and noodles, the water temperature is above 70 degrees Celsius, the dough is soft and weak, the color is dark, but it is sweet, suitable for steaming, frying and frying; 100℃ boiled water and noodles are thick, dark in color, and the finished product tastes delicate and sweet, which is suitable for frying and baking food.
In Chinese pastry, dough making can be divided into three categories: cold surface, warm surface and hot surface.
Hot noodle soup is boiled noodles, so the dough can be made into many kinds of food, such as steamed dumplings. According to the noodles used, we can also make many shapes, which is what we call a kanpan. For example, after this procedure, the powder can be processed into beautiful dishes. Instant noodles and ordinary noodles are two different things. Ordinary flour is wheat flour. Of course, there are several grades, such as refined powder, jiaozi powder, special powder and so on. Of course, starch can also be refined, and instant noodles refer to flour scalded with boiling water.
Refer to Baidu Encyclopedia-Cooking Corner Baidu Encyclopedia-Regan Noodles