When making pasta, how to distinguish hot soup noodles, instant noodles, fried noodles and dead noodles?

Handmade noodles, steamed bread, egg cakes, fried sugar cakes and shrimp dumplings, can you tell which method is used to make these five kinds of China pasta? This is the fun of good food. Different dough mixing methods can make foods with different tastes and mouthfeel.

We usually use four kinds of dough mixing methods: dead noodles, fried noodles, instant noodles and scalded noodles. The five kinds of pasta mentioned above are just one of the representatives of these four methods of dough mixing. Do you know what are the characteristics of these four dough mixing methods? How to operate? What kind of pasta is suitable for eating? The wrong pasta has a very different appearance and taste. Please read on.

Fermented dough

Milling refers to a method of kneading dough by adding yeast, generating gas through the biological fermentation reaction of yeast to expand the dough, and then heating to further expand the gas; Hair noodles can make pasta more nutritious, sweeter, softer and more delicious, which is beneficial to human digestion and absorption.

Therefore, in order to make the dough ferment successfully, the use of yeast is the most important here. For steamed bread and steamed buns, we usually add 5 grams of yeast to 500 grams of flour. Good dough should be fermented at a temperature of 25 to 35 degrees. When kneading dough, white sugar can be properly added as a fermentation catalyst to speed up and improve the fermentation speed and success rate.

Pasta is so common that it is most suitable for steaming, baking and roasting, such as traditional pasta such as steamed bread, steamed stuffed bun, bread and Guo kui.

Unfermented dough

The name "dead noodles" comes from dough, which is alive, and unfermented dough is naturally dead noodles. Dead noodles are mixed with cold water without fermentation. The pasta made by this method is hard and chewy, which is not easy for human body to digest after eating, and is not suitable for the elderly and children.

In order to make noodles easier to digest, we often cook noodles, dumpling wrappers and other methods, such as dead noodles fried dumpling and single cake. The single cake baked with dead noodles here is easy to dry after cooling, so you can add appropriate amount of salt to prevent it from drying. Dead noodles can also be made into steamed dumplings, but steamed dumplings will harden when they are cold.

Knead dry flour into dough.

Northerners are no strangers to this dough mixing method, which is generally used to make steamed bread. Shandong's big steamed bread with noodles is very famous.

What's the use of traditional steamed bread? Old face? To ferment the dough, after the dough is fermented, knead a proper amount of edible alkali and dry flour, and then let it stand for about 20 minutes before steaming. The steamed bread made in this way is chewy, sweet and has a distinct inner layer. The key is storage resistance.

The reason of storage resistance is that it mixes a certain proportion of dry flour, which makes the water content of steamed bread lower, so the storage time is longer than that of ordinary steamed bread.

Dough kneaded with boiling water

The principle of scalding noodles is to use the water between 70℃~ 100℃ to make the gluten and starch of the dough swell when scalding, reduce the hardness of the dough, and make the pasta softer. It does not contain gluten when eaten, and it may not harden when it is cold. According to the influence of the added water temperature, the higher the water temperature, the softer the dough; The higher the water temperature, the more sticky the dough will be to the hands and chopping board, so when kneading the dough, both hands and chopping board should be coated with oil and dry flour.

It is best to use flour with medium gluten or above as hot noodles, so that the gluten in the flour can make the dough soft and tough and will not become mushy because of boiling water. Hot noodle soup is very suitable for steaming, such as the familiar steamed dumplings and shrimp dumplings (hot noodle soup). The color is transparent and bright after steaming. Others are also suitable for making fried sugar cakes (instant noodles with 100 degree boiling water) and other delicacies.

On the basis of hot noodles, there will be a noodle mixing method of semi-hot noodles according to the actual taste demand. Semi-scalded noodles are dough made of half cold water and half hot water. This kind of dough has both the softness of hot water and the gluten of cold water, and the pasta made is both soft and chewy. The specific operation method is to pour the flour into the basin and divide it into two parts with chopsticks. Half of the flour is poured into hot water and stirred into a flocculent state, and the other half is stirred into a flocculent state with cold water, and then the two are mixed with each other and kneaded into a smooth dough.

Semi-scalded noodles are suitable for making steamed and fried pasta, such as scones, scallion cakes and egg cakes, and can also be used for making steamed dumplings and dumplings.