The proportion of water in bean jelly paste

It's nonsense to give a random proportion.

The proportion of batter depends on the quality of flour used to mix water.

Because different flours have different water absorption, different contents of protein and starch, and different gluten properties.

If pure wheat starch is used as the recommended powder for cold noodles, the water quality ratio is 1: 1.5, and then the ratio can be adjusted.

It is important to check the gluten of the finished cold noodles, whether it is easy to break and whether the taste is sticky.

If wheat protein is used, such as high flour and low flour, the water quality ratio is suggested to be 1:2.

Similarly, trial production should be carried out to determine the specific proportion.