There are many ways to make handmade noodles, everyone has his own understanding, and the quality of noodles is different. Handmade noodles can be steamed, fried or cold, and vegetables and meat can be added to make noodle soup. Speaking of noodles, we are most proud of the handmade noodles made by our mother. It tastes soft, slippery, delicate and strong, and it is the taste of home across Qian Shan, as if it can make people return to their homeland in a short time.
So do you need warm water or cold water to make handmade noodles? My answer is cold water and noodles. Next, we will analyze the reasons together.
First, what is handmade noodles and what are their characteristics! Handmade noodles are made by hand. They are made by kneading, beating, Lamian Noodles, rolling or slicing. Speaking of its characteristics, the north and the south are different, each with its own characteristics. Handmade noodles made by northerners are the most famous in Lamian Noodles. As the name implies, it is Lamian Noodles. It is not easy for Lamian Noodles to be soft, smooth and tough. It needs extraordinary power and proper power control, so as to make good noodles. On the other hand, southern noodles are soft and firm, cool but not crisp. The key lies in the strength used when kneading dough. After kneading dough, use the elasticity of human body to press it with a big bamboo stick or a wooden stick, press the dough into a thin roll, and finally cut it into thick and thin noodles. Noodles in the south and the north have a common feature, that is, the cooked noodles do not stick to the pot, muddy soup or broken strips, and the cooked noodles are not sticky, sticky, soft, strong and refreshing.
Second, the characteristics of warm water and cold water! 1. Features of warm water dough: Because the water temperature of warm water is higher than that of cold water, it is difficult to control the water temperature, and the diffusion of water molecules is accelerated, resulting in obvious denaturation of starch gelatinization or protein, which limits the formation of gluten texture and destroys gluten. Starch absorbs a lot of water and swells into gelatinization, decomposing monosaccharides and disaccharides, so warm water dough becomes waxy, light yellow and white. The gluten, toughness and elasticity of noodles made of this dough are lower than those of cold water, and the color of noodles is not as good as that of cold water. Moderate taste, rich sweetness and easy ripening are the characteristics of warm water surface and are not suitable for making handmade noodles.
2. Characteristics of cold water dough: Cold water dough is a dough mixed with water and flour below 30 degrees, also known as cold water dough. Because cold water is used to mix flour, protein in flour cannot be thermally denatured, so more and stronger gluten will be formed. Starch does not swell and gelatinize at low temperature, so the dough formed is firm and tough, especially with large tensile force and no luster, so it is also called "dead noodles". Noodles made from cold water dough have the characteristics of white color, softness and strong taste, and are not easy to break after cooking, so it is necessary to make handmade noodles with cold water.
Summary: Warm water and dough mixing will reduce the gluten of flour and make dough particularly soft. When noodles are put into the pot, it is easy to make the soup turbid and brittle, and the taste is not thick and slippery. So mix the noodles with cold water, so that the noodles can be strong.
Third, the method of making cold water and handmade noodles! The method of making cold water dough and handmade noodles is to put flour into a container or chopping board, pour appropriate amount of cold water and stir it into a flocculent shape, then knead it into hard dough, and then make noodles by manual means after waking up. As the saying goes, "alkali is the bone salt tendon", in order to increase the smooth taste of noodles, we usually add appropriate amount of salt and edible alkali to improve the toughness of dough when making noodles. The ratio of flour to water is also important for making strong and smooth noodles. In our family, according to different seasons in winter and summer, 200-225 grams of cold water is added to 500 grams of flour to make hard dough, and then the dough is proofed. The time to wake up depends on the handmade noodles you want to make, usually about half an hour to four hours. When the dough is to be shaped, both hands should be "rubbed hard" to ensure the quality of the finished noodles. (You can also add eggs to flour to increase the nutrition of noodles and the toughness of dough. )
The above is the concrete analysis and operation of making handmade noodles with warm water or cold water. The conclusion is that it is better to use cold water to make noodles, and the handmade noodles made with cold water are softer, stiffer and smoother.