Handmade noodles and the ratio of salt to water

The ratio of salt' alkali' water used to make noodles and noodles is 2: 1.

1. Dough (making dough food such as steamed buns, flower rolls, lazy cages and steamed bread)

Ingredients: 500g ordinary flour, 250g warm water (flour: water = 2: 1), 2 teaspoons dry yeast (i.e. 10g).

Second, the dead noodles (making pies, jiaozi, pancakes, etc. )

Ingredients: 500g flour, 250g warm water. If the dough is wet according to the ratio of flour: water = 2: 1, add some flour.