Why not use too hot water when kneading dough?

When hot water and flour are used at a temperature of about 80 degrees, the protein in the flour will solidify and destroy the gluten of the flour. Starch absorbs a lot of water, swells into paste, and decomposes monosaccharides and disaccharides. Hot water dough molding, little strength, not very good taste.

Warm water means about 35% water, which is not hot. Warm water and noodles usually need yeast powder. If the temperature is too high, the yeast powder will be inactivated and cannot be fermented. When the water temperature is too low, the activity of yeast powder decreases, which will prolong the processing time of noodles. Warm water and noodles are usually used for cooking or frying food, such as fried fritters. This kind of food tastes soft and easy to chew, and the fermented flour is also rich in nutrition. Adding a small amount of sugar or salt to warm water and noodles can better promote fermentation. After adding sugar, the taste will be a little sweet.

Dough made of flour and warm water of about 50 degrees is called warm water dough. Because the water temperature is higher than that of cold water, the diffusion of water molecules is accelerated, which limits the formation of gluten texture and increases the water absorption of starch. The gluten, toughness and elasticity of dough are lower than those of cold water. Warm water and noodles are characterized by softness and firmness, strong plasticity and easy molding; It is not easy to sample after cooking, and the taste is moderate.

The method of making warm water surface is to pour flour into a pot or put it on a chopping board, and add appropriate amount of warm water. The water temperature should be accurate. Too high will cause starch gelatinization or protein denaturation, too low starch expansion and protein invariance, and too high or too low will not achieve the characteristics of warm water surface. Therefore, appropriate amount of water should be added according to different requirements of varieties to fully combine water and surface. After initial forming, it should be spread on the panel to release heat and completely cool.

No matter what water and flour you use, don't fill the dough with water at the same time. When pouring water slowly, stir with chopsticks, stir all the dry flour into small dough, and then knead it into dough.