What's the difference between flour and cold water, warm water and hot water?

There are many differences between flour and cold water, warm water and hot water. Water is the main raw material for making pasta. Flour and water are mixed to form dough. Yeast needs water to reproduce, and dry matter needs water to dissolve or wet. I like cooking very much, and I am willing to try pasta, but I know nothing about the skills of pasta. I used to think that making noodles was the process of adding water to noodles. In the process of trying pasta, I played a few jokes. When making brown sugar steamed bread, I melted the yeast powder with hot water. Steamed bread is as hard as stone. But what is the difference between cold water, warm water, hot water and noodles? How should we use them? I'm confused about this. I can't see the difference. Let's share the scientific knowledge of noodles and noodles with you.

Water temperature will affect the characteristics of dough. Different kinds of pasta need different kinds of dough. Due to personal preference and taste differences, people often use water with different temperatures to make dough, such as cold water dough, warm water dough and hot water dough. Warm water and noodles are moderate in hardness and plasticity, and can be made into various shapes, but not easy to change. It is soft, fluffy and easy to digest.

Cold water dough can be divided into soft dough and hard dough according to its water content and taste. As the saying goes, "soft jiaozi, hard noodles", soft noodles are suitable for making jiaozi, hard noodles are suitable for making noodles, but the dough must be relaxed after kneading, so that it absorbs water evenly and is easy to form. Usually I drive by myself most of the time, so the space is definitely no problem. The driver's seat is spacious My 177 is sitting in it. There are many fingers in the head of the seat and more room for punching in the legs. The motivation can only be said to be enough to run, but I had a headache at first. Buick's steering wheel is handled with leverage, and this is my Veyron. If it comes down to what caused our family to buy back Weilong, the characteristics of hard dough are good elasticity, strong toughness and high tension, and the pasta made is white, refreshing and chewy.