Working method of the side of the shaft (diagram) C-You Are Foodie

By Lennon
72

Working method of the side of the shaft (diagram) C

Jiong Jiong noodles (also known as Heluo noodles, helao noodles and bedsi noodles) are one of the traditional pasta in China. They have the characteristics of smooth taste and simple preparation. The traditional Juanmian is mainly made of buckwheat flour, sorghum flour, sweet potato flour and other cereals. Today, most of the Juanmian is made of wheat flour.

Main Ingredients

flour 1kg

Auxiliary Ingredients

The flour with high gluten should be selected for making the dough. Generally, the flour with high gluten sold in the market, such as high gluten flour, special refined flour and super refined flour, is suitable for making the dough, and some special flour with high gluten can also be used for making the dough.The amount of reinforcing agent used to make the noodles is generally 0.5%. If you feel that the noodles have too much gluten, you can reduce the amount appropriately. The adjustment range of the amount of reinforcing agent is 0.3-0.5%.

Step 1 . The flour with high gluten should be selected for making the dough. Generally, the flour with high gluten sold in the market, such as high gluten flour, super refined flour and super refined flour, is suitable for making the dough, and some special flour with high gluten can also be used for making the dough. 2. The amount of haiweili gluten enhancer used in making dough is generally 0.5%. If you feel that the gluten of noodles is too large, you can appropriately reduce the amount of addition. The adjustment range of the amount of gluten enhancer is 0.3-0.5%.

Step 2 . Weigh the flour and gluten enhancer according to the formula, sprinkle the weighed gluten enhancer directly into the flour, and mix it properly.

Step 3 . Adding a little salt to dough is conducive to the formation of gluten. Dissolve salt in dough water.

Step 4 . Mix into smooth dough.

Step 5 . 4. Put the reconstituted dough to wake up for 30 minutes. The purpose of dough static wake-up is to relax and stretch the gluten, which is more conducive to squeezing into strips. 5. The waking time of the machine and the face is generally about half an hour; The wake-up time of manual and face-to-face can be appropriately longer.

Step 6 . 6. Divide the dough into dough pieces suitable for extrusion.

Step 7 . 7. Knead into dough pieces suitable for the size of the dough cylinder, and put them into the dough cylinder and squeeze them into strips.

Step 8 . 8. Noodles are usually boiled for about 3 minutes and then removed.

Step 9 . 9. You can also overcook the cooked noodles with cold water, so that the noodles are not easy to stick together, and the taste is more smooth.

Step 10 . 10. Pour the cooked noodles with your favorite marinade to make a delicious traditional pasta - jiongmian!

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