What are the proportions of the noodles in the Northeastern Shikimen Dumplings? What is the recipe and how to make it?

Hello, I'm Mingze Gourmet, my answer is: The ingredients used in the noodles of Northeastern Four Harmonious Noodles Biscuits are: white flour, cornmeal, millet flour, and soybean flour. They are used in the ratio of 3:3:3:3:1, that is, 1 catty of Northeast China Four Harmonious Noodle Biscuits, you need to use three taels of white flour, three taels of cornmeal, three taels of millet flour, one or two soybean flour.

In the northeast of the four-hexagonal noodles big cake, is also a very common noodle food, years ago, big cake, so we must eat every day staple food, then the big cake, only use a small amount of white flour and corn flour to make, because millet and soybean flour are more difficult to buy, so in the production of the big cake, only a small amount of white flour fermentation, and then mixed with a large number of corn flour to complete the production!

Now the big cake, has not been our usual life in the main noodle food, but as a change of flavor noodle food to eat, so in the production process and the use of raw materials, but also improve a lot, gradually from a single cornmeal cakes into the current four-face cakes, now four-face cakes, the taste is more soft and sticky, but also more delicate materials, and it is also sold at a higher price than the steamed bread. The selling price is also a little higher than the steamed bread, in addition to the pasty cake made by the noodle store, many iron pot stew restaurants have four and noodles pasty cake, which is also a main pasta in the iron pot stew.

Below I'll share with you the ingredients and method of making the four-heat noodle biscuits .

Siho-Noodle Biscuits

Ingredients: 1000 grams as an example. You will need 300g of white flour, 300g of cornmeal, 300g of millet flour, 100g of soybean flour, 50g of sugar, 6g of yeast, and 600ml of lukewarm water at about 35 degrees Celsius.

Methods:

① white flour, corn flour, millet flour, soybean flour, sugar yeast in a basin, add 600 ml of warm water, stir with chopsticks into the floury.

② The churned flakes will be kneaded by hand into a smooth dough, the kneading time needs to be a little longer, it is best to knead the dough until it is uniform, which is conducive to fermentation.

③ will be kneaded in a relatively high temperature place, fermentation of 40 minutes to an hour or so, when the dough fermentation is good, we will pull the dough into the right size of the dough, the hand will be pressed flat, in the pot can be branded.

The following points should be noted when making the big cakes with four-hexagonal noodles.

①In the fermentation of the tetrahedron, it is necessary to use about 35 degrees of warm water, so that the dough can be completely fermented, and in the process of fermentation, it is necessary to put the dough in the room temperature is relatively high in the room for fermentation.

② in the branding of the four-hexagon-noodle big cake, we can use electric pie pan or flat pan and iron pan, and branding to four-hexagon-noodle big cake when, is not necessary to brush the sides of the big cake with cooking oil.

③ We do not need to turn the cake over to cook it when we are making the big cake, just cook one side.

④When making the four-rounded noodle cakes, the amount of soybean noodles is the least. Because soybean noodles have a very strong bean flavor, if you put in too much soybean noodles, then the flavor of the four-hex noodles big cake will not be very good, but adding a small amount of soybean noodles can enhance the bean flavor of the four-hex noodles big cake.

The four-hex flour big cake, in the northeast is very common, but also very popular, the morning market can always be seen queuing up to buy, there are many kinds of practices, today the pastry chef will introduce you to a four-hex flour big cake recipe I know, I hope to help you

Four-hex flour big cake recipe

Fine cornmeal eight taels, six coarse cornmeal six taels, six taels of white flour, millet flour one or two, one or two soybean flour, water 1.5 pounds, sugar two or so, yeast eight grams, five grams of baking powder, three grams of improver

Production process :

Put fine cornmeal, coarse cornmeal, white flour, bean flour, millet flour, sugar, yeast, improver, baking powder into the basin and stir well and then add warm water and become a little bit of diluted noodles, and then rise about double the size of the hand to grasp a piece of the noodles, and then patted into the pan, bake can be

The first time you see the cake, it's a little bit of a big cake, but you don't want it to be a cake, so it's not a big cake.

Tips:

(1) the tetrahedron cakes and tortillas are very similar, the difference is that the tetrahedron uses four kinds of flour, the texture and flavor is different from the tortilla,

(2) the tetrahedron cakes recipe is not too difficult, but the difficulty is that some of the operation process, such as patting the cake is a need to be skilled in the process,

(3) in the recipe to put the sugar, in order to increase the flavor of the cake, and then bake it. Sugar, in order to increase the flavor of the cake, but many of the old generation to do the four-hexiang big cake is to use saccharin instead of, and now generally use the sweetener, mainly to save costs,

(4) the recipe used a combination of fine cornmeal and coarse cornmeal, mainly for the taste is better, if all the use of coarse cornmeal texture will be more za, if all the use of fine cornmeal will not let a person to eat the taste of cornmeal. The combination of the cornmeal and the cornstarch is a good one. So a combination of

Conclusion:

I know the practice and recipe, but the actual operation has not really done a few times (two or three times, right), so today I share with you a reference, these pictures are also found, I hope you can understand,

Northestern China's four noodles cakes practice is not difficult to make their own home if the selection of materials is more random,

The Northestern China's four noodles cakes practice is not difficult to make their own home if the selection of materials is more random. Evenly, then add yeast, baking soda, eggs and then mix well, put aside to wake up 30-40 minutes

2. Add oil to the pan, and then wake up the dough pinch small pieces, rolled round and pressed into a round pancake, and then put it into the pan, do not need to turn over, one-sided frying for about 1 minute

3. Use a spoon to see the bottom of the big pancake is not to ignore the frying of golden brown, ready to prepare the water, water, add a little flour, and then pour into the pot. Flour mix well, and then poured into the pot, the amount of water to be no more than half of the large pancake, and then cover the lid, simmer until the water collects dry after the fire, do not open the lid to simmer for 2-3 minutes can be out of the pot, the above is my answer, thank you for reading

I've eaten the two 合用, with corn rice noodles 3 ? plus 3 ? of the soybean rice noodles. Corn rice noodles should not be too fine, bean rice noodles should be fine. It's good for making farmhouse restaurant, iron pot stewed goose with big pancakes.

The main ingredients of the four combined noodle big cakes are: yellow cornmeal, millet flour, mung bean flour

Accessories: sugar, baking powder, yeast

Proportion: main ingredient ratio 1:1:1

Specific method:

Take cornmeal, millet flour, mung bean flour, 50g each, 20g of sugar, 2g each of yeast and baking powder.

Mix all the ingredients with warm water and stir until it forms a paste that can be pulled into threads.

Wait for half an hour.

Heat an electric cake pan with oil and add a spoonful of the batter mixture. Flatten slightly and continue to heat, after two or three minutes turn the lid over and continue to heat. About four or five minutes later can be.

The Northeastern Four Harmonious Noodle Cake is soft and delicious, nutritious, and loved by everyone, the Four Harmonious Noodle Cake is made of four kinds of flour, that is, cornmeal, millet flour, white flour, soybean flour, and the ratio is 1: 1:1:1:0.5, that is, 100 grams of millet flour, cornmeal, white flour, and 50 grams of soybean flour, and the Four Harmonious Noodle Cake is easy to make. The four-hex flour cakes are easy to make and delicious.

The four-round flour cakes, is made of four different kinds of flour cakes, is made of cornmeal, bean flour, flour, millet flour, these four kinds of flour made, not only taste delicious, but also nutritious, made out of the cake is particularly beautiful, yellow-orange, a little rough on the palate, but eat especially delicious, noisy and soft and tasty, no matter whether it's for breakfast, or with rice to eat is very good, here's the to share the practice.

1, ingredients: 100 grams of white flour, 100 grams of millet flour, 50 grams of soybean flour, 100 grams of corn flour, 20 grams of sugar, 4 grams of yeast, 180 grams of warm water

2, the basin to add 100 grams of white flour, 100 grams of millet flour, 100 grams of corn flour, 50 grams of soybean flour, add 20 grams of sugar, 4 grams of yeast, with warm water and noodles, adding the side with a The noodles should be mixed with warm water, using chopsticks as you add them.

3, mix well, let it rest for a while, continue to use chopsticks to mix a little, mix well, cover the plastic wrap fermentation for about an hour, fermentation to the original double the size.

4, the pan is heated, with the electric cake file can also be, the fermented dough with the hand pulled the same size of the small dose, the face of the agent with a little hand to organize, and then flatten, put in the pan cooking can be, the pot does not need to put the oil.

Second, the four noodles big cake tips

1, four noodles cake want to be delicious, you have to use cornmeal, white flour, millet flour, soybean flour, this four kinds of flour to do, you can't do without one, so do out of the four noodles big cake is delicious, good taste.

2, the production of the four noodles big cake, bean noodles can use mung bean noodles or soybean noodles can be, no matter with what bean noodles, the amount can not put too much, because the bean noodles of the soybean smell are very big, put too much, it will affect the flavor of the four noodles big cake.

3, the proportion of four kinds of flour is white, corn, millet, soybean flour 1:1:1:0.5, that is, white, corn, millet 100 grams each, soybean flour is 50 grams, and flour, add a little sugar, yeast, warm water and noodles, so that out of the four big cakes will be gluten-free and not hard to eat, and not coarse.

4, cornmeal is best to use peeled cornmeal, more delicate, made out of better taste, pancakes without oil, it is best to use a non-stick pan to cook.

Summary: Through the above analysis, we know that the Northeast Four Harmonious Noodle Cake face ratio is, cornmeal, white flour, millet flour, soybean flour, 1:1:1:0.5, soybean flour than the other three kinds of less than half of the amount of soybean flour because soybean flour soybean smell is larger, more than one will affect the taste, Four Harmonious Noodle Cake practice is to add the four kinds of flour sugar, yeast, warm water, and noodles. The first thing you need to do is to add these four types of flour to sugar, yeast, and warm water, and flour, and after the flour and fermentation to double the original size, and then branding can be made, the production is simple and tasty.

Corn flour, white flour, tofu dregs each 1/3. a little yeast (according to how much to determine) on it. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. And delicious and nutritious. I don't usually tell him.

China's food culture is profound, each province and each place has a unique food characteristics, perhaps some you have heard eaten, perhaps some you just heard, have not eaten, or else some food, you simply have not heard of it. Now everyone's living conditions have improved, everyone is in pursuit of food, not only the pursuit of the problem of food, but also pay attention to good quality and cheap, so this also gives the snack entrepreneurs to improve the difficulty of a lot of people, nowadays, society is the formation of the phenomenon of the survival of the fittest.

Then today I share with you a Northeast cuisine, Northeastern people in everyone's impression is bold, representative dishes are what chicken stewed mushrooms, iron pot stewed fish, ground three fresh, stewed and some other dishes, it is a big mouth to eat meat and drink the image of the Northeast, but the Northeast is also a large agricultural province, grains and cereals to do the food is naturally not less in a street in Harbin, there is so a "Siho noodle cake" stall, every time a big cake just made, will cause a lot of people to buy fire.

Four-hex flour big cake, as the name suggests, is made of four kinds of flour big cake, the northeast of many grains do gourmet, special gourmet, this four-hex flour is oil cornmeal, mung bean flour, white flour, millet flour synthesized, not only taste delicious, even the nutrition is also very great.

All the dough into the shape of a consistent size, in this large skillet, placed next to each other, frying for about 20 minutes can be, because frying pancakes are in close proximity to each other, so out of the pan, the pancakes are connected, every time we grabbed, are a large piece of a large piece of the clip, so big pancakes a person can eat four or five it.

The big cake is also particularly beautiful, yellow-orange, a little rough texture, but just right for the taste of the northern people, whether with breakfast or lunch is a good match.

Every time a pot everyone took the food bag ready to weigh the big cake, you can see that most of the old people, because this big cake is also very cheap, and the flavor is great, to do the so-called good value for money, so a lot of people will buy here. Like this cake market is rarely seen, I grew up so big, but also in Harbin, Northeast China has seen once, other places have not seen, you have seen?

16 dollars a catty of cakes, the uncle and aunt are every day to eat also eat enough, you have seen this kind of big cakes?

We are all in the northeast, the northeast food reputation of the whole of China. Northeast four and noodles big cake, why called four and noodles it, as the name suggests, there are four kinds of surface composition and become, there are corn flour, white flour, millet flour, mung bean flour. But now it is usually made with cornmeal and white flour, and the flavor is also very good.

We walk on the street, make big cakes are usually with a very large pot, but at home there is usually very little of this kind of pot, so you can only use a flat pan or an electric pie pan to fry a burnt and charred ga, just like making pot stickers, very fragrant.

Traditional practice:

Ingredients: a bowl of bracted rice flour, half a bowl of white flour, six grams of yeast, three spoons of sugar, a bowl of warm water

1, the ingredients in a bowl and mix well, kneaded into a cake, sealed with plastic wrap, put in a warm place (the pot stove side, or sunny place), wake up to double the size.

2. Add three grams of baking soda and continue kneading until smooth.

3, the iron pan is hot, hot pan paste cake.

4, paste a good, the bottom of the pan with the right amount of water.

5, change to low heat, cover the pot, about 10 minutes.

6, finished, very appetizing it. Look at this ga, fragrant, the more you chew the more fragrant ~

Now the pace of life is fast, sometimes can not wait to wake up the time, the home has an electric cake pan can try the following method:

1, all the ingredients with warm water and mix, stirring until you can pull the line of paste.

2, turn on the electric cake pan, heat and put a little oil, then pour the mixed batter in the pan and shake evenly, cover for about 1-2 minutes and then flip to the other side, cover and continue to heat. Serve after about 1-2 minutes.

Hello everyone, I am Ramen those things, I engaged in the Lanzhou beef noodle industry for many years, for a variety of noodle production has a wealth of experience, the Northeast Sihexian big cake is a fermented type of noodle in a typical coarse grain noodle in a kind of, because now more and more people pay attention to eat healthy, eat nutrition, so like this Sihexian big cake is more and more popular! The practice is actually very simple, the main thing is to pay attention to a few points, one is the temperature of the pot, one is the state of fermentation of the surface, the following we will talk about the practice in detail.

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and the proportion of noodles

350 grams of flour, 50 grams of corn flour, 50 grams of millet flour, 50 grams of soybean flour, yeast 6 grams of warm water 350 grams of sugar 20 grams of baking soda 2

Method of Mixing

1. Mix the four kinds of flour and stir well, add the sugar in the warm water to melt, then add the yeast and stir well.

2. Slowly drizzle the yeast water into the four-flour mixture, stirring while drizzling, stirring to form a floc, then add water until the floc becomes doughy, and then let it rise for about 50 minutes.

3. then 2 grams of baking soda with warm water, pour into the noodles and mix well

4. electric cake pan pan bottom brush with oil and then preheat to 160 degrees Celsius pan bottom temperature, on the temperature 120 degrees Celsius lid temperature

5. wake up the dough, grab a piece of dough with your hands pulled into a ball, and then put into the pan, and wait until all the bottom of the cake into the pan after the bottom of the cake after the stereotypes, the pan poured in some soybean oil or water, and then covered with a lid, then the pan, and the bottom of the cake. The first thing you need to do is to put some soybean oil or water in the pan, and then cover the lid for about 15 minutes to get out of the pan.

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First point: wake up the dough

All fermented pasta production, the key to the finished product is good or bad in the state of the dough to wake up, the face of the wake up is not good, the pasta will make a variety of problems, and the Northeast four of the pasta will not be able to make a good choice.

The answer is: there are large bubbles on the dough, and then the dough inside the honeycomb eye structure can be, and then we can use chopsticks to stir the noodles on the tight, because the four-hexagonal noodle and the water used in the noodle is more, so the dough will be very sticky, if the amount of noodles and the amount of noodles is relatively large, you need to use both hands to put the noodle to turn over the way of kneading, the amount of water in the small amount of baking soda added to the water after the chopsticks stirred clockwise The first step is to add the baking soda to the water and mix with chopsticks in a clockwise direction.

The second point: How to judge whether the four noodles are cooked

Method one: from the time to speak about about 15-16 minutes

Method two: from the color of the cake to judge, you can look at the bottom of the cake to see whether it is colorful, the bottom of the cake can be charred after the cake.

Method 3: Judging from the amount of water left in the electric pie pan, the bottom of the pan is dry or in the remaining one-third of the time, the big pancake is cooked.

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Because the four-heat noodle cakes added to the three kinds of coarse grains, although rich in nutrients, but for some people who do not have a very good appetite, eat more than the stomach will be uncomfortable, so in this case, we can adjust the four-heat noodle cakes in a number of ways. The method is also very simple, that is, the hard taste of cornmeal with boiling water, high temperature can soften the taste of cornmeal, and then put the bean noodles into the pot to stir fry, so that the bean noodles will taste more fragrant, millet noodles are also cooked with boiling water.

That is to say, the warm water we mentioned above and the warm water used for the noodles, take a part of the boiling, and then the corn flour and millet noodles can be cooked, and then in accordance with the above explanation of the method of noodles and noodles can be.

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