Let's take a look at the characteristics, uses, practices and production essentials of adding cold water, warm water, hot water and flour respectively.
Cold water and noodles
Features and uses: White color, smooth tendon, elasticity, toughness and ductility, suitable for making pastry varieties such as noodles and jiaozi. 30 for cold water noodles? The following is the method of making dough blanks made of cold water and flour.
Practice: Pour the flour into the basin, add cold water, and knead by hand to make the water and flour into a blank. After repeated kneading, the surface is smooth, firm and non-sticky, and then covered with a clean wet cloth to wake up.
Key points of making cold water dough:
According to climatic conditions, flour quality and finished product requirements. Grasp the proportion of mixed water, the water should be mixed several times, and it must not be added all at once. If you add too much water at a time, you can't eat flour for a while, which will cause water stagnation and make noodles stick to your hands. In addition, the temperature of water should be appropriate, because the protein in flour is generated under the condition of cold water, so the gluten network must be mixed with cold water, and the temperature is 30? When kneading dough, the fine network in cold water is mainly formed by kneading force. Only by repeatedly rubbing the dough hard can the dough be smooth and non-sticky. Good dough should be covered with a clean wet cloth and let stand for proofing, which can further enrich the particles in the dough blank that have not absorbed enough water. Fully absorb, better form gluten network, improve the elasticity and smoothness of dough, make dough more moist and the finished product more refreshing.
Warm water and noodles
Features and uses: the viscosity, toughness and color are between cold water and hot water, and it has strong plasticity and is suitable for making pancakes. Warm water crust mainly has the toughness and elasticity of cold water surface, but also has the viscosity, wax and softness of hot water surface. Warm water and surface temperature are warm water 50 to 60? Dough mixed with flour.
Practice: Pour the flour into a basin and add warm water to make it. The method is basically the same as cold water. However, because the main skin made by this method usually sticks to hands, the range of varieties applicable is small, so chefs often add 50% to 70% boiling water rolling pins to noodles. Stir well, then add some cold water and stir the noodles well. This kind of noodles is soft, plastic, plastic and non-sticky, which is called semi-scalded noodles or sansheng noodles in the industry.
Warm water and noodle preparation points: the water temperature should be accurate. When directly using warm water to mix dough, the water temperature is 60? Should be left and right. The water temperature is too high, the dough is too sticky and there is no energy. The water temperature is too low and the dough is too big but not soft and sticky. The hot air in the dough should be released in time. After the dough is mixed with warm water, it needs to be spread out to dry and then kneaded into a ball. After the dough is mixed, brush it with oil or cover it with a clean wet cloth.
Hot water and noodles
Features and uses: high viscosity, poor toughness, soft and waxy taste, dark color, suitable for making steamed dumplings, pot stickers, fried cakes with instant noodles and other pastry varieties.
Practice: Hot water surface generally refers to the dough blank prepared with boiling water, also known as hot noodles. There are two ways to iron noodles. One is to put 1000- 1 100 grams of water into a pot, boil it, pour 500 grams of flour into boiling water with low fire, and stir it evenly with a rolling pin. After scalding thoroughly, put it out of the pan on the oiled chopping board to cool, and knead it evenly before use. The second is to open the nest of flour. Pour boiling water into flour and stir with a rolling pin. After it is basically uniform, pour it on the oiled chopping board, sprinkle some cold water and knead it into a ball.
Key points of making hot water dough: the amount of hot water and dough should be accurate, the amount of mixed hot water should be sufficient, and the water should be added at one time. It is not allowed to adjust the dough after it is formed. Patching or hydrating will affect the quality of dough and cause tooth sticking. In addition, the hot water should be poured evenly, and the hot water and flour should be fully mixed, otherwise the raw flour particles will appear on the dough, which will affect the quality of the finished product. Give off the heat in the dough in time. After scalding on hot water, it must be spread out and cooled. Knead the dough, otherwise the finished product will be rough, easy to crust and crack, which will seriously affect the quality. When scalding noodles, stir with a noodle stick or rolling pin. Never use your hands directly to avoid burns. Brush the oil after the surface is alive to prevent the surface from scabbing.
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The above is a summary of the answers of water and flour at three different temperatures. You can choose different water temperatures and dough according to different varieties, and master three kneading essentials. Everyone can cook their favorite spaghetti.