What's the difference between hot noodles, semi-hot noodles, fried noodles and dead noodles? Let me show you something about dough mixing.

Chatting with a friend, he said that he had just learned that he couldn't go out at home, so he bought 50 kilograms of flour and some yeast, which really came in handy. Every day, he is busy with flour.

Although there are many ingredients, my friend is not good at pasta. I summed it up. He is at home and asks me the most questions: Why do you make noodles with hot water? Why warm water again? Why doesn't this need yeast? Can the cake made in this way be eaten?

I have to say, making pasta and mixing noodles is the key. Mixing dough is not as simple as pouring water into flour and kneading it into dough. According to different pasta, there are different needs for noodles, otherwise the characteristics of noodles will not be brought into play, and the taste and taste of pasta are not satisfactory.

Judging from the method of mixing noodles, we usually make pasta, and there are four most commonly used methods of mixing noodles: fried noodles, hot noodles, semi-hot noodles and dead noodles. Let's discuss them one by one and understand the differences and connections between them.

Flour is the most commonly used flour for making pasta. Adding yeast and flour will produce a lot of carbon dioxide when the dough is fermented, and many bubbles will appear in the dough, making the dough very fluffy.

When the dough is cut with a knife, you will see many small holes in the cross section, which is often called honeycomb. We usually steam steamed bread with dough. The dough is elastic, tough and smooth, and it is easy to make into a favorite shape. At the same time, fermented pasta is easier to digest and absorb, so pasta made of dough is especially suitable for the elderly, children and people with bad stomach.

Method of kneading dough: firstly, take a proper amount of yeast and melt it with warm water, the water temperature should not be too high, then pour the yeast water into the flour, stir it into a flocculent shape and knead it into a smooth dough. After the dough is kneaded, it must be fully fermented so that the pasta tastes softer.

Hot noodle soup is dough made by adding 65- 100 boiling water to flour.

Regan Noodles is soft, so the cakes made by Regan Noodles will not be hard even if they are cold. Usually some stuffed cakes and fried cakes are made of hot noodles.

However, the characteristics of hot noodle soup are very sticky, and it is easy to stick hands and chopping boards in the process of mixing noodles. Therefore, both hands and chopping boards should be coated with some vegetable oil when operating, otherwise it will really stick everywhere.

In addition, noodles have no gluten, that is, the dough has no ductility, and it will break when pulled, so it cannot be stretched. Therefore, flour with medium gluten or above should be used for cooking noodles, with high protein content, which will increase the gluten of cooking noodles and neutralize the weakness of cooking noodles. If you use low-gluten flour, it may be a thin paste.

Dead noodles are flour mixed with cold water and kneaded before use. Dead dough is generally a little harder, with good gluten, cooking resistance and high temperature resistance, and is suitable for making noodles, jiaozi and fried foods.

However, dead noodles also have shortcomings, that is, they are not easy to digest, and it is not recommended for people with poor gastrointestinal function. However, the glycemic index of dead face is low, which is suitable for diabetics or people who lose fat and lose weight.

Semi-scalded noodles are made by dividing flour into two parts, mixing half with boiling water and half with cold water, and kneading the last two parts into dough.

According to the production method of semi-scalded noodles, we can see that it has the advantages of both scalded noodles and dead noodles, and has certain toughness and good ductility, but it is not as extreme as scalded noodles and dead noodles, and is suitable for steamed or fried foods, such as steamed dumplings, leek boxes and scallion cakes.

To sum up, when we make pasta, the method of kneading dough should be based on the pasta we want to make or the actual situation. For example, if there is no yeast at home and you suddenly want to eat a cake, make a cake with hot noodles, which is soft but not hard; If you want to eat handmade noodles, roll them into noodles with cold water. ...

Don't mix noodles casually next time. If you master these four kinds of noodles, you are a master of pasta.