The difference between hot water, cold water and noodles

What's the difference between cold water, warm water, boiled water and noodles? The pastry chef said so! Put it away quickly

I like cooking very much, but I am a mediocre cook. Usually busy with work, I have no time to go to a special chef training class. So I often study alone at home and often make a lot of jokes. For example, what's the difference between making noodles with cold water, warm water and boiled water? How should I use them? I'm confused about this. I can't tell the difference at all. I met a pastry chef some time ago and asked him. The pastry chef said so! Let me enlighten you and share it with you.

Cold water and noodles

Practice: Generally speaking, it refers to mixing noodles with water below 25 degrees, which is called cold water mixing and dead noodles.

Features: cold water and noodles are tough and tough; More resistant to cooking, slightly hard and chewy. No need to make dough, saving time.

Application: cooking, frying, frying. For example: pie, barbecue, pot stickers and so on. In addition, jiaozi generally uses cold water to mix noodles.

Warm water and noodles

Practice: Generally speaking, it refers to mixing noodles with 40-50 degrees of water, which is called warm water mixing.

Features: Warm water and noodles are moderate in hardness, and can be made into various shapes, which is not easy to change. The taste is soft and fluffy and easy to digest.

Usage: It is mostly used for steamed cakes, Chinese cabbage cakes and four cakes. Very suitable for people with bad stomach.

Boiled water and noodles

Practice: Generally, it refers to mixing noodles with 60-99 degrees of water, also called hot noodles. Because of the high temperature, chopsticks are generally used to stir quickly and then knead after cooling.

Features: boiled water and noodles are soft and translucent. Some flour is cooked in advance, so it is easy to cook. The disadvantage is that it is easy to stick hands and chopping boards.

Application: leek box, jiaozi, steamed dumplings, steamed dumplings, pot stickers, etc. In addition, if you bake the oil cake with hot noodles, it is very soft and the cake has a layered feeling.

The above is the introduction of the differences and characteristics of using cold water, warm water, boiled water and noodles. This is what the pastry chef told me. He said, in fact, many of them can be used flexibly, not rigidly, but flexibly. For example, half boiled water and half cold water are mixed together, and such noodles are very suitable for making scallion cakes and thousand-layer cakes. The taste is very soft, it will be divided into many layers, and it will not be hard when it is cold.

Ok, what's the difference between cold water, warm water, boiled water and noodles? That's what the pastry chef said. Have you read it? Collect it if necessary.