Lamian Noodles's dough mixing method

The ratio of Lamian Noodles is 2500g of refined powder, 0/500 g of water/kloc and 25g of alkaline flour.

1. Put the flour and salt noodles into the basin, and add water to the flour bit by bit along the edge of the stainless steel basin.

In the process of adding water, keep kneading the noodles with your hands. The smaller the kneading unit, the better. Knead with the three fingertips in the middle. The less you knead each time, the more symmetrical the dough will be. Knead well, the dough will be flocculent. This forms the initial dough. Cover it with a clean cloth for about half an hour.

2. Dissolve the alkaline surface in alkaline water with 100g water.

3. When the noodles are cooked, pull the cooked noodles onto the chopping board and apply the chopping board grease appropriately. It doesn't have to be too thin, but it must be even, mainly depending on your kung fu. Wrap the surface of the chopping board around your wrist like wool, and then throw it on the chopping board a few times. Don't be afraid to tangle the noodles together, because the chopsticks will open as soon as they are mixed with oil. Then put your right hand on the head end of the noodles, pull the head end of the noodles with your left hand and sprinkle it into the pot.

"Three Lights" Method of Mixing Noodles

Mixing flour is learned, and it is quite complicated in terms of mixing water and flour. For example, jiaozi should use cold water to make noodles, steamed dumplings should use boiled water to make noodles, and spring rolls should be rolled thin.

Correct dough mixing method: you can't add enough water at a time when mixing dough. Pour flour into a basin or panel, dig a concave pool in the middle, slowly pour in water, and stir slowly with chopsticks. When the water is absorbed by the flour, it is repeatedly rubbed and stirred by hand, so that the flour becomes many small pieces, commonly known as "snowflake noodles".

In this way, the flour will not drip everywhere because it is too late to suck, nor will it stick to the hands and pots with batter. Then sprinkle water on the "snowflake flour" and stir it by hand to make a massive dough, which is called "grape flour". At this time, the flour has not absorbed enough water, so it is hard. You can knead the dough into a ball, wipe off the batter stuck to the basin or panel, then dip some water in your hand, remove the flour from your hand and sprinkle it on the "grape noodles". You can knead the grape noodles into smooth noodles by hand. This dough mixing method is called "three-step water adding method", which can make the whole dough mixing process clean and tidy, and achieve the effect of "light face, light basin and light hands".

Dough drafting is different for different purposes. Take 75 powder or Fuqiang powder as an example. Every 500g of flour, the drafting of noodle dough is180-200ml, that of dough wrapped in jiaozi is 200-210ml, and that of fermented noodles wrapped in steamed bread is 225-250ml. The first step is to add 60%-70% water, and the second step is to add 20% water. As long as you mix noodles like this, you can achieve "three lights".

Baidu Encyclopedia: Mixing Noodles