Video tutorial on how to make rolling out the dough

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1, and noodles

According to the ratio of half a catty of flour to half a catty of water will be good and kneaded, will be kneaded dough wake up for half an hour, will be put into a large pot of water inside the dough to begin to wash the noodles.

2, wash the noodles

Palm spread, fingers straight into the dough of the left and right edges of the rub, turn the dough in the water, the fingers can be bent, can not be once in the hands of a pinch in the face of the fist (commonly known as grasping the noodles, that is, the eight sides of the fingers from the cracks squeezed out) and leach out of the noodle water, and know that the noodles washed gluten is no starch seeping out of the noodles is a good wash.

3, gluten

After the gluten is washed out, put the gluten in a pot of water, do not touch the air, all immersed in water.

4, steamed gluten

Summer can be used to steam gluten

Put the gluten for three hours to automatically hair up (25 degrees), the higher the temperature the faster the hair. Then spread the gluten inside the steamer into a round steam half an hour (depending on the amount of gluten) cooked and cooled, cut into small pieces with a knife and wait for use

5, cooking gluten

Winter all with boiling gluten

Take a small piece of gluten, stretch into a long strip of 20-40CM in the hands of the winding 3-5 circles, and then turn the circle over, (turning the outer circle into the inner circle) on the pot to cook, a piece of a piece to finish cooking, and so on, and so on. A piece by piece to do until the end, cook 10 minutes after the fish out of the cool hand torn into thin strips to be used (length of about 5CM thin strips)

6, handmade rolling steps

1), will be well washed pasta water precipitation for 4-6 hours after the top of the amount of water poured

2), the following pulp mix well, add baking powder fermentation (summer generally about 2 days.), the most important thing to do is to make sure that you have the best possible quality of the product, Winter to 4 days or so, the most critical to see the fermentation of the water to determine the situation)

3), ready a large iron pot, preferably non-stick kind of pot, open the medium heat with a brush will be the entire bottom of the pot rubbed with a layer of oil should not be too much, pour the batter with a small wooden stick or a small rolling pin can be, and constantly stirring inside, during the period of time can not let the dough paste the pot until the entire batter into a whole ball on the line.