How to make noodles from flour

First, how to make noodles with flour? Take 500g of wheat flour; (see the first key link here: select the high gluten flour to make fresh noodles more gluten!) Add 2g salt in wheat flour; (key link two: add a small amount of salt can make wheat flour gluten, as the saying goes, "salt" is the soul of the noodle well, so remember to do the noodles must need to put a little bit of salt yo!) And then in the wheat flour into an egg; (it is the third important: raw egg is egg white, because its addition can make fresh noodles Q to be able to pop up!) The fourth important thing is to renew the water, usually we and general batter with water flow in the wheat flour 50% up and down, do noodles batter will need to add some water moderately less, but also remember that the raw egg also replaces part of the water. The water can be added in small amounts during kneading.

How to make noodles with flour

Secondly, during the whole process of putting in the water, keep rubbing the wheat flour as hard as you can, and the lower the enterprise you rub, the better. This how to understand - with the center of the three fingers to knead, the lower each time to knead, and then out of the batter more uniformly rubbed words, out of the flocculent, now, wheat flour has long been turned into flocculent ah, then the next step is to be such a small flocculent, combined into a large flocculent, and ultimately, all the large flocculent combined into a Original batter. During the whole process, you need to drain the water. How much water you put in depends on your touch, not too dry, not too much water. If it's too dry, you won't be able to knead it, and if it's too watery, you'll need to add a little more wheat flour to keep it from sticking to your hands.

How to make noodles with flour

How to make noodles with flour? Synthesize wheat flour into a smooth, stiff piece of batter and let it molasses for 30 minutes. Knead the batter into several pieces, first inhibit the sheet (repeated several times), and then inhibit the size of the fresh noodles. Sprinkle some dry noodles on the surface of the finished noodles to avoid sticking, and let them dry on the cutting board for 10 minutes or so, then you can cook various kinds of fresh noodles with your favorite texture, and the glutenous taste is definitely more satisfying! You can make some more at a time, put them in a safe bag and store them in the freezer, and then take them out and cook them like fresh noodles when you want to eat them!