How to make noodles more gluten-free

The hardness of noodles generally has nothing to do with potassium carbonate or something. Sodium carbonate and potassium carbonate have the same purpose, both of which are to make noodles more smooth and firm, and easy to cook and digest.

Dough formula: 320g medium gluten flour +2g salt+150g water.

1. First, mix the flour and salt evenly:

2. Then add 150g cold water, pour in water, and stir quickly, so that water and flour can be mixed together quickly.

3. After adding water, the flour in the bowl has basically become flocculent.

4. Pour the flocculent flour on the kitchen countertop and knead it into a ball by hand. If the kitchen at home is made of stone or smooth stainless steel countertops, it can be directly cleaned and used.

5. Be patient and confident when kneading dough. As long as it is in the right proportion, it will eventually be made into dough. Never add water to the dough.

6. Put the dough on the countertop, buckle a bowl and let it stand there for 20-30 minutes (so-called "wake-up" noodles). The water inside will disperse by itself and be more evenly distributed in the dough.

7. After the dough wakes up, you can continue licking it. In fact, the process of kneading dough is to make the texture inside the dough more uniform. The easiest way is to fold. A dough is folded in half 10 times. Stop folding at this time, just gently knead and appease. After the stress is released, you can continue to fold.

8. Now we can roll the dough. The usual practice is to roll the dough into a circle and then cut it into noodles with a knife.

9. Put the folded dough on the chopping block (the chopping block must also be covered with flour to prevent sticking) and cut into noodles with a knife. The width depends entirely on your own preferences.

Extended data:

Tips for noodle making process:

Cut noodles should be cooked as soon as possible. As mentioned earlier, Lamian Noodles is the most gluten-rich, because the gluten in it has been stretched many times, and there is high stress in it, which is the source of the taste of gluten. Handmade noodles also accumulated some stress in the rolling process. When the finished noodles are left there for a period of time, it is equivalent to "waking up" the noodles again. These pressures will disappear and the texture of the taste will be reduced.

The best way to cook noodles is to throw them into a large pot of boiling water and cook them in less than two minutes. Cooked noodles can be fished out and put in noodle soup, or directly dipped in noodle sauce. You can also shower it with cold water, and the surface of the washed noodles will shrink and become more gluten, which is especially suitable for mixed noodles or fried noodles.

Pay attention to the cold shower, don't take too long, or the noodles will taste too hard.

Baidu encyclopedia-noodles