What does covering mean?

Question 1: What do you mean by noodles? After finishing, in order to make the noodles stronger, put them for a few minutes, so-called noodles!

Question 2: Why is the dough covered with a wet cloth? Of course, it is necessary to cover the dough with a wet cloth. Actually, it shouldn't be particularly wet. Be a little wet so that the dough can be completely covered. If a dry cloth is used, the dough will be drier and harder, because the water inside will evaporate.

Question 3: There is a way to make pasta. What does this mean? Just rub it alive, then rest for a while, rub it again, and it will be strong.

Question 4: Why do you cover the dough with gauze? Cover the dough with gauze to keep it warm and moist, so that the dough can be made better.

Question 5: What is dough mixing? What is its function in cakes? Flour mixing plays a vital role in northern pasta, which is directly related to the appearance and taste of finished products.

After people who know how to make dough and finish it, there is basically no flour on the basin, and neither are their hands. (This is very important)

How to mix noodles

1, water temperature and appliances: warm water in autumn and winter, cold water in spring and summer, stainless steel and plastic basin.

2, dough mixing: In the process of dough mixing, adding a small amount of water many times will make the dough elastic. Wipe the basin clockwise (counterclockwise) with flour until the inner wall of the basin is bright. Then, stir while adding water. At the same time, put flour on your hands, and if necessary, touch some water. After cleaning the flour from your hands, knead the flour into a ball.

3. Noodles: Cover the dough for about 20 minutes (on dry days, you can wipe some water on the surface of the dough), and then knead it repeatedly until the dough is smooth and delicate. Hard noodles (noodles) are usually baked for half an hour and soft noodles (cakes) for 20 minutes. The finished product made of baked dough has a smooth and tough surface and is absolutely delicious.

4. Pay attention to the hardness of the dough: when making noodles, the noodles should be properly hard, and then add a little salt to the flour, which will make the taste of the noodles more powerful (the salt content of two people does not exceed 0/2 of 65438+ small nails, and adding more noodles will be worse, but if making cakes, buns, etc., it will not be added). When making cakes, the dough is soft. When making steamed buns (steamed bread jiaozi), the hardness should be moderate and too soft. In addition to poor taste, it is easy to deform and affect the appearance.

5, corn flour: When you are with corn flour, you must add white flour, otherwise it will be difficult to form a ball. In order to prevent corn flour from getting on your hands, it can be easily solved by getting some water on your hands from time to time.

Mixing noodles is not difficult. As long as the average person masters the above methods, he can become a "piece of cake" after several times of proficiency. Because it takes some time to make noodles, I usually make noodles in advance. For example, when I make handmade noodles, I will make them the day before, put them in fresh-keeping bags and put them in the refrigerator. The next day, three times, five times and two times, it was finished quickly.

Question 6: What is the actual process of "waking up" when mixing dough? After the dough is made, wrap it with plastic wrap or cover it with a lid (to prevent the water on the surface of the dough from evaporating), and let it stand for about 65,438+00 minutes to relax the internal tissue of the dough. This process is called: noodles, but also wake up noodles. In fact, whether making steamed bread, steamed buns or pancakes, the dough has to go through the process of kneading. The reason is that after kneading, the protein chain in the dough shrinks due to intertwining. The function of kneading is to relax the protein chain in the dough for a period of time, which is a process of eliminating stress and rebuilding stress. Because the protein chain of the baked dough is loose and stretched well, it will make the dough taste firmer, more elastic and smoother.

Question 7: What does it feel like to have steamed stuffed buns? What is the state? Cover with a dry cage cloth or a clean towel for 30 minutes.

Question 8: What does it mean to wake up for ten minutes after cooking? When making pasta, good noodles should be "baked", that is, let the noodles stand for ten minutes. In order to avoid the loss of water in the dough, a wet cloth will be covered when baking, and the baked noodles will become soft and elastic. This is ...

Question 9: How long can the dough be baked at most? How to make Lamian Noodles: Mix the noodles → Bake the noodles → Fold the noodles with ramen agent → Slip the noodles → Add additives → Lamian Noodles → Cook the noodles.

(1) noodles

The water temperature of the dough depends on the season.

The water temperature should be low in summer, about 10 degrees, about 18 degrees in spring and autumn, and about 25 degrees in winter. Only at a specific water temperature, the protein contained in flour will not deform and generate more gluten networks. Starch will not appear.

Gelatinization and enrichment between gluten networks. Because of the high temperature in summer, even if cold water is used, the strength of dough will also decrease. In this case, you can add some salt appropriately, because salt can enhance the strength and elasticity of gluten.

Pinch the dough tightly. It is suggested that the instant Peng Hui Lamian Noodles produced by Lisi Chemical Plant of Lanzhou University be selected as the Lamian Noodles. Compared with traditional Peng Hui, this product is not easy to break in Lamian Noodles, and the noodle quality is more "hard", and it does not contain cyanide, arsenic and lead.

Materials have the advantages of speed and capacity. When in use, it is boiled with warm water and cooled (75-90 kilograms of flour can be pulled by adding 2500 grams of water to 500 grams of flour).

Lamian Noodles oil is refined rapeseed oil.

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On the flour chopping board, you can also use a basin to scrape off the resistance in the middle and pour in water. The water consumption of 500 grams of flour is about 250 grams to 300 grams (the water consumption is different with different gluten and water content). The first water consumption is about 10% of the total.

70%。 When operating, copy and mix evenly from inside to outside and from bottom to top, and mix into a shuttle shape. After being mixed into a spindle shape, it needs to be watered continuously. The second watering accounts for about 20% of the total amount, and the other 10% water depends on the specific situation of dough.

Be flexible. When kneading dough, methods such as pounding, kicking, crawling and kneading are used. Be used. Tamping is to hit the dough with your palm or fist; Chueh-hui is to pound the dough twice with your palm or fork; Deng holds the shape with his hand, and the upper group pushes forward; Pinch with your hands.

Rub your back or rub your face into a ball.

The purpose of the shuttle block is to prevent the surface of water (that is, stagnant dough layer) from appearing, because the water phase and powder phase on the surface of water are separated or the affinity is not close, resulting in dough loss.

Degluster and toughness. The purpose of ramming, chuai and board is to prevent slag coating (that is, there are dry powder particles in the dough), promote gluten to absorb more water, fully occupy gluten network, and thus produce better ductility. At the same time, you must rub it until you don't

Keep hands and hands off the chopping board until the dough surface is smooth.

(2) Noodles

Cover the soft dough with a wet cloth and let it stand for a while. The purpose of batter is to make the center of dough not absorb enough water.

The flour particles have sufficient water absorption time, so that the dough does not produce small hard particles or small fragments, so that the dough is uniform and softer, and a gluten network is better formed, so that the elasticity and smoothness of noodles are improved, and the finished product is better.

It's cool to somersault. The dough surface must be covered with a wet cloth to prevent the dough surface from drying or crusting after being blown by the wind.

(3) adding a pulling agent for kneading dough.

Knead the dough into long strips with water, shake it up and down with both hands and pull it repeatedly. According to the strength of the dough, determine whether it is necessary to pull powder. After repeated stretching and kneading, the next process can be carried out until the gluten structure of the same dough is arranged smoothly and evenly, which meets the requirements of Lamian Noodles's dough.

(4) Dosage

Put the smooth dough on the chopping board, oil it, gently pull it, then press it on the surface with the palm of your hand, push and rub it back and forth into round strips with uniform thickness, then pull it into dough with uniform thickness and equal length, cover it with tarpaulin, and simmer for about 5 minutes, and it becomes Lamian Noodles.

(5) Lamian Noodles

situation

Sprinkle flour on the board, rub the baked flour into strips and roll on the road. If you pull out leek leaves and lasagna, press it all over with your hands, hold both ends of the noodles with both hands, and then pull it out. After pulling them apart, the right hand will hold hands and the left hand will be separated from both sides. right hand

Hook the middle of the noodle with your index finger and pull it. The noodles are stretched and separated. Then put the right index finger on the left middle finger and hook it, and then hook the right index finger in the middle of the noodles and pull it out. According to the thickness of the left noodles, use

When the left hand properly closes the top of the noodles and repeats the operation, the same noodles can be changed from 4 to 8, and the number of noodles will increase exponentially. The thickness of noodles is determined by the number of buttons, and the more buttons, the thinner they are. General capillary 8 buttons, fine surface 7 buttons, two.

Exquisite 6 buttons. After pulling, pour the noodles on the index finger of the left hand into the thumb of the right hand, pinch off the noodles on the workers' hands with the middle finger and index finger, and put them into the pot to cook the noodles. At present, according to the difference of dough formation and quantity, Lamian Noodles's main products

There are many varieties such as capillary, refined flour, second refined, third refined, leek leaves, wide noodles, wide noodles, buckwheat gluten and so on.

(6) Cooking noodles

Put the pulled noodles into the pot, and the water in the pot should be boiled and wide. When the noodles float, gently stir them, cook them, remove them and put them into a bowl. Pots for cooking noodles should be made of steel and stainless steel pot, which are not easy to rust. ...& gt& gt