What is the ratio of alkali to salt when making noodles with flour?

For China families who love pasta, I'm afraid everyone has made handmade noodles at home, right? Sometimes when cooking, you will find that your rolled noodles are not strong enough, and sometimes they will break when cooking, and they are always not as chewy as those bought outside. In fact, we didn't grasp the essence of dough.

Let's talk about the ratio of alkali to salt when making noodles with flour.

Handmade noodles

Prepare 500 grams of flour, 5 grams of salt, 3 grams of alkali and 200 ml of water.

Practice steps

Step 1: Prepare a clean bowl, pour 200ml of clean water, add 5g of salt and 3g of alkali, and slowly stir evenly, so that both salt and alkali can be fully melted. Be careful not to have pimples on the alkaline noodles, otherwise the noodles with pimples on the alkaline noodles will turn yellow and affect the taste.

Step 2: Put 500 grams of flour into the basin, and then pour in the prepared saline-alkali water. Be sure to pour slowly while stirring. This step is very important. If you pour it in at once, it is easy to have too much water, the noodles are very thin, and it is difficult to master the hardness of the dough. Be sure to observe the state of the dough while pouring, slowly stir it into a flocculent dough, and then you can start mixing.

Step 3: After kneading the dough evenly, cover it with a wet cloth or wrap it with plastic wrap, and let it stand for 15 minutes to make the dough wake up and relax.

Step 4: After the time is up, knead the dough again, so that the dough can be kneaded more smoothly and the rolling surface can be smoother. After kneading, wrap the dough and wake it for 30 minutes.

Step 5: Sprinkle flour on the panel, put the proofed dough on the panel, flatten the palm of your hand, and roll it into 1-2 cm thick cake with a rolling pin. Of course, this thickness can be rolled according to the thickness of noodles you want. After rolling, sprinkle flour on the bread, roll it up with a rolling pin, then loosen it, and fold it layer by layer like a folding fan leaf according to the width of 10 cm. After folding, cut into noodles slowly and evenly with a knife. Be generous and casual, according to your own needs and likes. Cut the noodles and sprinkle them with flour to prevent them from sticking together. In this way, delicious handmade noodles are ready.

Handmade noodles-tips:

1, we can also add eggs to flour according to our own needs, so that handmade noodles will be smoother and more delicious. You can also add various vegetable juices when mixing noodles, so that noodles will have different colors.

2. After the dough is mixed, it is usually proofed once, but this method is proofed twice. In order to knead the dough a little after the first proofing, so as to exhaust the air inside, knead the dough more smoothly and make the rolled noodles smoother.

3, proofing the dough, when you start to put it on the chopping board, sprinkle some flour first to avoid sticking to the chopping board. Don't knead it any more, because the dough is already loose. Just flatten it and start rolling it with a rolling pin, which will help the dough feel firm. Be sure to use both hands when rolling, so that the rolling will be more uniform.

In order to prevent the dough from sticking, you must sprinkle flour on the bread at any time. After cutting into noodles, you should also sprinkle flour first, so that you are not afraid of the noodles sticking together.

The prepared handmade noodles are wet noodles, so when we are below, we must put more water than usual to cook.

Noodles are the traditional food of our family in China. In the north, it is an important and convenient breakfast, and it is also a staple food that needs to be eaten in some solar terms, like a sense of ceremony. Therefore, noodles bring us not only the pasta culture of our Chinese nation, but also a delicious and pleasant taste. More importantly, following our eating habits is full of unique geographical and cultural factors.