How to be a fan at home

Formula: 80kg potato starch, 20kg cassava starch, 0.6-0.8kg gluten source, 35-40kg warm water at 55℃, 10kg boiled water.

Technology: selecting materials and taking powder → thickening ingredients → kneading dough → leakage of boiling water → drying in cold water bath → bundling and packaging.

Materials: Mix 80kg potato starch and 20kg cassava starch evenly.

Beating: firstly, mix 10 kg mixed starch and 0.6 kg gluten source evenly. Then, put it into a basin, and add 7 kilograms of warm water at 55℃ to make slurry.

Then pour 10 kg of boiling water into the basin from the middle, and quickly stir it clockwise with a wooden stick or stirrer until it becomes a sticky ball.

Flour mixing: firstly, put 90kg of mixed starch into a mixing basin, then pour the cooked hot dough into it, stir it evenly, and then add the remaining 55℃ warm water to start flour mixing, so that the water content of the mixed flour is between 48% and 50%, and the temperature of the flour is kept at about 40℃, and let it stand for 20min to ferment and decompose the remaining starch.

Boiling water leakage: first, add water to the pot until it is 90% full and boil it. Then, put the mixed noodles into a leak machine with the aperture of 10 mm to try to leak. When the diameter of the leaked vermicelli reaches 0.6 ~ 0.8 mm, it will be at a fixed distance. Then, it will leak into the boiling water pot and fish while leaking. The water in the pot will always be at the water level when it is put for the first time, and the water in the pot will be controlled at a slightly open water level.

Drying in cold water bath: take out the vermicelli leaked into the boiling water pot, put it in a cold water tank, insert a stick, put it in water at 15℃ for 5- 10 minutes, and then dry it in the shade at 3- 10℃ for 5-8 hours to enhance its toughness. Then put it in the sun to dry. When the water content reaches about 20%, it will converge into piles and take out the sticks to dry.

Bundle packaging: when the water content drops to 16%, bundle packaging and then sell.

Fresh product making

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Formula: 80 kg of potato starch, 20 kg of cassava starch, 0.6-0.8 kg of gluten source, 35-40 kg of warm water at 55℃ and boiling water 10 kg.

Process:

1. First, mix 80kg of potato starch and 20kg of cassava starch evenly.

2. Mix the gluten source with 10kg starch, add 7kg warm water at 55℃ for wetting, add 10kg boiling water for thickening, and stir into paste.

3. Stir the thick paste and the remaining starch evenly, add the remaining 55℃ warm water to knead into dough, and let it stand for 20 minutes.

4. Then, cool the dough to 25℃ and put it into a flour press to leak the vermicelli into the boiling water pot. Take out the vermicelli with cold water immediately after it floats, and let it cool for 20-30 minutes.

5. Take out the vermicelli, put it in the arbor (or cold storage) at 3 ~ 10℃ for 8 ~ 12 hours, and then package it for sale.

Wide vermicelli: Generally speaking, the vermicelli used to open a potato noodle shop is round, but due to different tastes, it requires diversification and can also be made into strips, and the width can be adjusted according to the preferences of guests. ?