How to make noodles?
Mixing noodles is the basic step in making pasta. Whether it is steamed buns, dumplings or noodles, you need to master the correct dough mixing skills. Recently, the discussion about dough kneading has been very hot all over the Internet, especially the disputes about water temperature, flour selection and kneading method. This article will combine hot topics in the past 10 days to provide you with a detailed analysis of the correct method of kneading noodles, and attach structured data for reference.
1. Basic steps of kneading noodles
1.Choose flour: High-gluten flour is suitable for making chewy pasta, such as noodles; medium-gluten flour is suitable for steamed buns and dumplings; low-gluten flour is suitable for pastries.
2.Control water temperature:Select the water temperature according to the type of pasta. Cold water (below 20°C) is suitable for noodles, warm water (30°C-50°C) is suitable for steamed buns and dumplings, and hot water (above 70°C) is suitable for blanching noodles.
3.proportional allocation: The ratio of flour to water is usually 2:1, but it needs to be adjusted according to the water absorption of the flour.
4.Kneading techniques: Knead the dough until it is smooth and not sticky, and let it rise for 20-30 minutes.
| Pasta type | Flour type | water temperature | Flour:water ratio |
|---|---|---|---|
| Noodle | High gluten flour | cold water | 2:1 |
| steamed stuffed bun | all-purpose flour | Warm water | 2:1 |
| dumpling | all-purpose flour | Warm water | 2:1 |
| pastry | Low gluten flour | hot water | 2:1 |
2. Recent popular face-to-face issues
1.“Why is the dough always sticky?”: It may be that too much water has been added. It is recommended to add water in batches and stir while adding.
2.“Is the longer the dough rises, the better?”: This is not the case. Excessive proofing will cause the dough to become sour. Generally, 20-30 minutes is enough.
3.“What is the effect of adding salt or alkali when kneading dough?”: Salt can increase dough toughness, and alkali can neutralize acidity and improve taste.
| question | reason | solution |
|---|---|---|
| Dough is sticky | Too much water | Add water in batches and adjust the ratio |
| Dough is dry and hard | Not enough water | Add appropriate amount of water and knead evenly |
| The dough becomes sour after rising | Wake up time is too long | Control wake-up time |
3. Tips for kneading noodles
1."Three Lights" Principle: Hand light, basin light, and surface light are the standards for judging whether the dough is well mixed.
2.Add water in batches: Avoid adding too much water at one time, causing the dough to be too soft.
3.Wake up environment: Cover the dough with a damp cloth or plastic wrap to prevent the surface from drying out.
4.Kneading strength: Knead evenly until the dough is elastic.
4. Noodle mixing points for different pastas
| pasta | Key points for making noodles | FAQ |
|---|---|---|
| Noodle | High-gluten flour, cold water, knead until firm | Easy to break and stick |
| steamed stuffed bun | All-purpose flour, warm water, knead until soft | Thick and hard skin |
| dumpling | All-purpose flour, warm water, knead until smooth | Broken skin, sticky bottom |
5. Summary
Kneading noodles may seem simple, but actually requires attention to details. From flour selection to water temperature control to kneading techniques, every step directly affects the taste of pasta. Among recent hot topics, water temperature is the most controversial, and it is recommended to adjust it flexibly according to the type of pasta. I hope this article can help you master the secrets of kneading noodles and make delicious pasta easily!
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