If you haven't done it, you will feel that rolling is simple and the dough is good. Just roll it and cut everything. This is actually the so-called "it is easy to see flowers, but difficult to embroider". The dough should be hard and roll vigorously, and the opponent's flour should be selected to make solid and smooth noodles. Because the water content of the noodles mixed by hand is softer than that of the noodles mixed by the noodle shop machine, once the water content is too high, the rolled noodles are easy to stick together, and it is easy to paste soup when cooking, and it is not strong to eat.
How can I make the rolling surface stick longer?
Choosing the right flour is the key. Noodles pay attention to the smooth and rich taste, and choosing the right flour is the key. We will use flour with high content of protein to make handmade noodles, so that the noodles will be resistant to boiling and chewy. Flour with high protein content is collectively called high gluten flour, such as jiaozi flour or wheat bran flour on the market. Don't use steamed bread flour to make handmade noodles, which belongs to medium gluten flour. Handmade noodles are not resistant to cooking, lack of energy and easy to paste soup.
Reduce the water consumption for kneading dough. Generally, when kneading dough by hand, the amount of water added is about 40% of that of flour, that is to say, about 40 grams of water should be added to 100 grams of flour. Of course, different brands of flour have different water absorption rates, so it is difficult to tell exactly how much water is needed for one kilogram of flour. We can judge by the feel of the dough. We can grab a handful of good dough by hand and knead it into a ball, but the dough will not stick to our hands. The dough rolled out in this state is firm, but it is a bit difficult to roll out.
Handmade flour is very important Handmade flour is powder sprinkled on dough to prevent dough from sticking together during molding. You can't use flour as hand flour, whether it's high gluten or low gluten, because the dry flour will be absorbed by the dough during the operation, and ultimately the anti-sticking effect will not be achieved.
Use corn flour when rolling noodles, because corn flour is thick, which is not easily absorbed by dough and easily shaken off. Shake it gently when cooking, the excess corn flour will fall off, and a small amount will stick to the surface, which will not cause soup paste.
How to make the rolled dough smoother? Add salt and eggs to the dough.
We all know that adding salt to flour can increase the gluten of dough and make it more malleable and chewy. Adding eggs to the dough can make the noodles smoother and less likely to stick together when cooked. Don't add too many eggs, or the noodles will have a strong fishy smell.
Three rubs and three awakens
Because of the low moisture content, it is unevenly distributed in the dough, and it is difficult to mix the dough for the first time, and there are many cuts. So knead it into a ball and wrap it in plastic wrap for about ten minutes, and it will be easy to smooth this time. Cover with plastic wrap and continue to wake up for ten minutes, knead again, and cover with plastic wrap for the last time.