Methods and Steps of Making Pasta

Basic operation method of making pastry

I. Mixing

Mixing is the process of mixing flour with water and other raw materials. And noodle is the initial process of pastry production, but also the most important link, the noodle and good or bad, directly affecting the quality of the finished product and other processes can be carried out smoothly. When making dough, it is required that the posture is correct, the ratio of various raw materials is appropriate, and the dough is even, soft, smooth, soft and hard, not sticky hands, not sticky board, in line with the nature of the dough requirements. And the method of dough is as follows:

1, copy mixing method: the flour into the basin or on the board, the center of a pit, put enough water for the first time, with a hand or both hands in the pit from the inside to the outside of the copied, and then from the outside to the inside, from the bottom to the top of the repeated copying and mixing into the snow flakes. When copying and mixing, we should use even force and keep our hands out of the water to push the water with the powder and promote the combination of water and powder. At this point then add a second water, continue to copy and mix into a lump, then sprinkle the rest of the water on the surface, kneaded into a ball, to achieve the "three light", that is, the basin light (or the case of light), the surface light, hand light.

2, reconcile method: flour on the board, the middle of the hollow a pit, mixed with more water, with one hand, from the inside to the outside of the slowly reconcile, so that the combination of flour and water, the surface of the snow flakes, and then add the right amount of water, and together, and repeatedly kneaded into a ball.

3, stirring method: this method is mainly used for hot water dough and hot noodle modulation. a, in the basin or on the board and the noodles: hollow out a pit in the middle, one hand with a small noodle stick, one hand pouring boiling water, pouring boiling water with a small noodle stick stirring, action should be fast, so that the water, noodle, as soon as possible, mixed evenly, then kneaded into a ball with the hand, b, in the pot and the noodle: the pot is placed on the fire, mixing the water to pour boiling, a small noodle stick in one hand, one hand, the flour slowly poured into the pot. Pour the flour slowly into the pot, while pouring the flour with a small noodle stick quickly stirred, until all the flour is hot, the water is dry.

Two, kneading

After the flour, most of the water absorption is not uniform, not soft and smooth enough to meet the requirements of the product, so we need to knead the process. The purpose of kneading is to make a variety of raw materials mixed uniformly, so that the protein in the flour to fully absorb water, the formation of elastic gluten network, increase the gluten of the dough, so that the dough is smooth, soft and moist. At present, most of the units have used machine mixing instead of manual operation, high efficiency, fast speed, good quality. However, even if the dough is mixed by machines, it has to be kneaded again and again in the process of making dim sum. When kneading the two feet apart, stand into a dingzhi step, the upper body slightly bent, the body should not lean on the board, easy to force.

There are five methods of kneading: kneading, pounding, tucking, wrestling and rubbing.

1, kneading: kneading and kneading two hands and one-handed kneading two, the former is more often used. The two-handed kneading method is to use both hands to press the heel of the palm of the dough, and push outward to press the dough open. When you push the dough forward, you will knead the dough until it is completely kneaded.

2, pounding: that is, both hands clenched fists, and after the dough and the dough everywhere hard downward pounding pressure, the power to go straight to the bigger the better. When the dough is pressed open, folded and then continue to pound pressure, and so on and so forth, until the dough pounded through the power.

3, figure: that is, both hands clenched fist, cross the dough on the figure pressure, the side of the figure, the side of the push, the side of the pressure, so that the surface of the ink pen is very left and right sides of the spread, and then from the outside to the inside of the roll together and then figure. Tui than kneading on the dough force, kneading a large amount of dough, usually combined with the action of tui.

4, wrestling: both hands order to take hold of one or both ends of the dough, lifted up, hands do not leave the face of the force fell on the board, fall until even, fall, the dough force, the formation of the dough gluten strong.

5, wipe: mainly for dry shortening modulation. In the case of the board to mix the flour and grease, with the heel of the palm of the dough layer by layer forward side of the push and wipe, dough push and wipe open, and then back to the roll into a ball, repeat the push and wipe, to the dough wipe uniform, wipe through. Through rubbing can enhance the bonding of materials with each other. Reduce the loose state.

Kneading key: ① must make a variety of auxiliary materials evenly distributed in the dough; ② kneading light important and appropriate force, to use the "buoyancy", especially fermented fluffy dough can not be dead kneading, otherwise the finished product will be stiff; ③ kneading to always maintain a clean surface, do not irregularly knead, otherwise Not only the appearance of incomplete, no luster, but also destroy the composition of the gluten network.

Three, rolling

Rubbing is a way to roll the kneaded dough into long strips. When rolling, the dough should be kneaded into a long strip, and then the heel of both hands should be placed in the center and pushed back and forth, and the force should be even, so that the strip can be extended to both sides, and become a cylindrical strip of uniform thickness.

Four, under the dose

is to roll the dough into long strips, divided into a certain amount of dough. Under the agent of the method of pulling agent, digging agent, cut agent, chopping agent. Among them, the most widely used. Pulling agent also called pulling agent, pulling agent when the left hand holds the agent strip, so that the agent strip from the left hand tiger's mouth to reveal the size of the cross-section of the agent, the right hand thumb and forefinger pinched, and then force the behavior of the table now pulled down, it became a noodle agent. After pulling down a noodle agent, the left hand holding the agent strip inward turned 90 degrees, and then reveal the cross-section, the right hand and then pull. This is the best way to make a thin strip of dough.

1, rolling, under the agent key

Rolling should be light and heavy, even force; flexible, easy and comfortable.

2, rubbing, under the agent requirements

Requirements for the blank polished, round, not rough, not hairy, uniform.

Five, skin

Many products in the pastry should be skinned, the purpose is to facilitate the package trap and further molding. Because of the different varieties, the method of making skin is varied, summarized in five: by skin, pinch skin, skin, skin, pressure skin, rolling skin.

1, the key to making skin

The force should be even and appropriate.

The skin in the political size, thickness should be according to the requirements of the finished product.

The skin immediately after the production of molding, should not be placed too long, or dry crack.

2, the skin requirements

Skin round, appropriate force, appropriate thickness, consistent size.

Six, filling

1, filling methods: filling, filling, roll filling, filling and rolling several methods.

2, the key to filling: the center of the filling should be centered.

When wrapping the filling, the four fingers of the left hand are slightly bent upward and closed into a bowl shape. When you use a large piece of dough to sandwich the filling, you must distribute the filling evenly, otherwise it will affect the quality of the finished product.

3, on the filling requirements: fast, accurate portion, the center.

Seven, molding

With the modulated dough and billet skin, according to the requirements of the pastry, using a variety of methods, made a variety of finished or semi-finished products.