The principle of water-oil noodles

Principle of water-oil dough: water-oil dough is made of flour, water, and oil in the ratio of 5:2:1, and is usually made with hot water of about 80 degrees. Water oil noodles have gluten, toughness, and dry shortening used in conjunction with the skin embryo has a good shape and package pinch performance. The dough needs to be kneaded repeatedly to make the dough come up, kneaded evenly and rubbed through, and made strong by wrestling the dough.

Flour is generally less glutenous, can use low gluten or medium gluten flour, low gluten flour is better to make Ming pastry products, not easy to form gluten, better crispy effect. The dry shortening is done by rubbing, and must be rubbed evenly and thoroughly.

Pasta Tradition

The history of pasta snacks can be traced back to the Neolithic era, when there were stone mills that processed flour and made it into powdered food. By the Spring and Autumn and Warring States periods, there were fried and steamed pasta dishes, such as honey bait, elixir food, grits food and so on. Since then, with the improvement of cooking utensils and stoves, the raw materials, methods and varieties of Chinese noodle snacks have become increasingly rich.

There are many popular flavor snacks. Such as the northern dumplings, noodles, ramen, pancakes, dumplings, fried dumplings, etc.; the south of the siu mai, spring rolls, dumplings, snacks, doughnuts, etc.. In addition, according to its products and folklore, and evolved a lot of flavorful snacks with strong local characteristics.