Homemade soba noodles, how to mix the noodles?

and buckwheat noodles should be less white flour inside, so that the soba made more gluten, but also not easy to break, I am using warm water and noodles (about 50 degrees), and after a good half an hour can be

and the noodles and the buckwheat noodles to the basin with warm salted water and slowly stirring and other dough into a ball and kneaded vigorously, hometown, called prying noodles, the face of prying into the mold size of the noodle section, and so the pot of water boiled into a chrome into a pot of pressure and made, if the surface and a good, long, firm (actually is the gluten, chewy meaning), the surface and the noodles Chromium in the press into the pot and become, if the face and good, pressed out of the long, firm (in fact, is the tendon, chewy meaning), the face and the bad, pressed out of the face of the short, not chewy.

1, buckwheat noodles with water kneaded into a dough and wake up for a period of time.

2, in the middle of the preparation of soup and vegetables: carrots and green garlic fried, standby; broth (no broth with water with chicken or seafood powder or whatever, can be) boiled, add nori, shrimp, salt and other seasoning, turn off the heat and standby.

3, wake up buckwheat dough pulled a small group of buckwheat stuffed into the noodles machine, turn the rotating lever, squeeze out of the buckwheat strips down to the pot to cook, and then over cool water.

4, buckwheat noodles in a bowl, pour the soup, put the vegetables, pour some chili oil can be.

Soba cold hot water and noodles and the difference between the method

Soba and the method is very delicate, in the water to pay attention to the more important thing to pay attention to. For and buckwheat noodles when you need to use the water can be either cool water, warm water, or hot water. Different temperatures of water for and out of the soba has different characteristics. Mom.com encyclopedia explains the method and difference between hot and cold water and soba noodles

Hot water and noodles

Hot water dough modulation method is to pour the flour into the basin, heated water (60-100 degrees) with a noodle stick mixing, the side of the pouring water, while mixing, mixing action should be fast, especially in winter, more agile, in order to make the noodles evenly cooked. The amount of water should be mixed in the process of mixing once mixed enough, not in the dough after the modulation. Because it is difficult to knead evenly after adding hot water. If too soft (too much water), re-mixed with powder and again, not easy and good, but also affects the nature of the dough, and eat sticky teeth, the last kneading, must be sprinkled with cold water and then kneaded into a dough, the role of which is to make the products eat sticky and not sticky, dough and good, need to be cut into small pieces of drying, so that the heat of it to spread out, cooled down, covered with a wet strip of cloth standby.

The hot water dough is also called boiling water dough or hot noodles. The temperature of the mixing water is usually 60-100 degrees. Under the action of hot water, the proteins in the flour coagulate and break down the water, the gluten is destroyed, the starch absorbs a lot of water and expands into a paste and breaks down the monosaccharides and disaccharides, so the hot-water dough is glutinous and small, and the finished product is semi-transparent, with a poor color and luster, but the taste is delicate and sweet, and the heating is also easy to ripen the characteristics.

The hot water dough is suitable for making steamed dumplings, siu mai, pot stickers and oil cakes.

Warm water and noodles

The modulation of warm water surface is to put the flour into the basin or on the board, add the right amount of warm water, the water temperature should be accurate, too high will cause starch pasteurization or protein denaturation, too low will cause starch expansion, protein invariant, too high or too low are not up to the characteristics of the warm water surface, the amount of water should be added in accordance with the different requirements of the varieties, so that the water and the noodles are fully combined, and the initial formation of a dough, to be spread out or cut in a panel, so that it can be used as a foodstuff, and then it is easy to mature. After the initial formation of the dough, it should be spread on the panel or cut, let the heat dissipate, completely cooled and then formed into a ball, kneaded well and kneaded through, covered with a damp cloth standby.

The dough made from flour and a moderate amount of warm water at about 50 degrees is called warm water dough. Because the water temperature is higher than cold water, water molecules diffusion accelerate, so that the formation of gluten texture is limited, while the starch absorption has increased, the gluten, toughness, elasticity of this dough is lower than the cold water surface, made of varieties of color and lustre is inferior to the cold water dough.

The characteristics of warm water and noodles are soft and strong, full of plasticity, easy to form; cooked is not easy to go out of shape, moderate taste, color and lustre of the whiter, this feature, especially for the production of a variety of fancy steamed cake, such as cabbage cake, goldfish cake, four happy cake. #p#Subtitle#e#

Cold water and noodles

Cold water modulation method is to pour the flour into the basin or on the board, mixed with cold water or water of lower temperature (in summer, use cold water with a bit of salt, to prevent the dough from "dropping", as the saying goes: "Alkali is the bone and salt is the tendon", and in winter, use slightly higher salt to prevent the dough from "falling". "In winter, use water slightly higher than room temperature to mix), adding water while mixing. Water can not be mixed into a time, because a mixing too much water, the powder for a moment to absorb, the water will overflow, the loss of water, in turn, make the mixing is not uniform, it should be divided into water, mixing ratio of 2: 1. But also according to the climate as well as the quality of the flour and other circumstances as appropriate mixing water. When the flour and water stirred to become snowflakes, to force the pounding of speculation, repeated kneading, kneading until the dough is very smooth and non-stick hands until. When the dough is ready, put it on a board, cover it with a clean wet cloth and leave it for some time, i.e. "molasses". Molasses is usually 10-15 minutes, but some can take up to half an hour. When the dough is to be shaped, both hands should be kneaded vigorously to ensure the quality of the finished product.

Cold-water dough is water-mixed dough made with water at a temperature of 30 degrees or less, commonly known as cold-water dough. Because of the use of cold water or lower temperature water and noodles, the protein in the flour can not occur thermal denaturation, thus forming more and stronger gluten. The starch does not swell and paste at low temperatures, so the resulting dough is firm, tough, tensile, and dull, also known as "dead noodles".

The cold water surface is characterized by the finished product is whiter in color, tastes crisp and sinewy, not easy to break, generally suitable for boiled and branded varieties, such as dumplings, noodles, spring rolls, pearl soup, pancakes and so on.