How to make Lanzhou beef noodles?

Choose high gluten noodles

The oil used for the noodles is first-grade refined rapeseed oil.　　

Ratio: Flour 500g Salt 4g Noodle pulling agent 2% Water 250-300g ?

1, first of all, will be put in a container with a small amount of water melting agent standby, will be poured on the board of flour, at the same time, evenly spread the salt in the flour, can also be used pots, the middle of the pickpocket an impediment to pour water, 500 grams of water about 250 grams of water to 300 grams of water (flour gluten is different, the water content is different, different water amount).

2, the first water consumption is about 70% of the total. Operation should be from the inside out, from the bottom up to mix evenly, mixed into a shuttle (snow flake). Mixed into a shuttle after the need for water and continue and the same (you can also add a little water and shuttle, and then the shuttle fabric water and together), the second water accounted for about 20% of the total amount of water, the other 10% of the water should be flexible according to the specific circumstances of the dough.

3, and the pasta using pounding, tui, deng, kneading and other techniques, pounding is the palm or fist bump pressure dough; tui is two times with the palm or fist cross pounding dough; deng is a hand into a tiger claw shape, grasping on the dough forward pounding; kneading is the hand back and forth rubbing or rubbing the face and mixing into a ball. The main thing is to pound the dough, both fists (at the same time, dipped in water, but be careful to hit the water completely into the noodles) to hit the dough, it is very critical that when the dough is flattened and then folded together in one direction (clockwise or counterclockwise), otherwise the gluten is easy to disorganize, this process will take about 15 minutes or more.

4. Keep kneading until the dough is smooth and does not touch your hands or the board. There is a very simple phenomenon, pound the dough until small bubbles are almost ready.

Extended information:

Mixed into a shuttle shape is to prevent the appearance of the water surface (i.e., the water is large in the layer of the dough stagnation), due to the water surface of the water surface of the water phase and the separation of the powder phase or the pro-retention of the degree of non-compactness, resulting in a loss of luster and toughness of the dough. Punching, speculation, boarding is to prevent the appearance of bag dregs surface (that is, the dough in the dry powder particles), to promote the gluten to absorb more water, fully formed in the gluten network, so as to produce a better elongation.

The water temperature of the pasta should be determined according to the season, the water temperature should be low in summer, about 10 degrees, spring and fall, about 18 degrees, and about 25 degrees in winter. Only in a specific water temperature, the protein contained in the flour does not deform, generating more gluten network; then the starch does not occur paste, filling in the gluten network between. In summer, because of the high temperature, even if you use cold water, the gluten strength of the dough will be reduced. When this happens, add a little salt as appropriate because salt enhances the strength and elasticity of the gluten and densifies the organization of the dough.

Pulling the noodles agent is recommended to use Lanzhou University, the chemical plant produced by the soluble ash pulling the noodles agent, the product and the traditional ash compared to pulling the noodles is not easy to break the strip, the face is more "sinewy", does not contain this cyanide, arsenic, lead and other substances, with the advantages of quick capacity. Use warm water to melt and cool (2500 grams of water per 500 grams of pasta agent, can pull the flour 75-90 kg).　

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