Hand-rolled noodles, salted noodles, knife-cut noodles, dumpling noodles, pulled noodles. Smooth and strong!
1. Hand surface
1. 500 grams of flour
2. 1 egg
3. 20 grams of starch
4. 4 grams of salt
5. Alkali 3 grams
6. 200 grams of warm water
Second, the salt water slivers
1. 500g of flour
2. 30g of salt
3. 260g of warm water
4. 1 egg
5. 10g of gray water
3. Knife cutting surface
1. 200 grams of flour
2. 2 grams of edible salt
3. 95 ml of purified water at about 30°C
4. 1 egg
Key points:
(1) The technical requirements for knife cutting and surface are stricter, and the ratio of water and surface is required to be accurate.
(2) Add a little salt when mixing the noodles to increase the strength of the noodles. Rub it constantly and beat it into a spike.
(3) Knead the dough again, then cover it with a damp cloth, and knead it again after half an hour until it is kneaded evenly, soft and kneaded.
Fourth, dumpling noodles
1. 300 grams of high-gluten powder
2. 200 grams of buckwheat flour
3. 1.5 grams of alkali
4. Hot water (80°C~85°C) 330~350ml
Key point: When adjusting the dough blank, it is necessary to stir the appropriate amount of edible alkali in hot water in advance into alkaline water, if the edible alkali is directly added to the dough blank, it is not easy to knead evenly, and there will be a phenomenon of "flower alkali".
V. Fan
1. 500 grams of flour
2. 250ml of water
3. 1 egg
4. 5 grams of salt
5. 2 grams of alkaline water
6. 10g of edible oil
Note: The dough needs to be kneaded three times until the surface of the dough is smooth. In addition, the freshly rolled dough cannot be used directly, and it needs to be rested for at least 20 minutes before use#头条创作挑战赛! #
