A list of the contents of this article:

How to guide the practice of noodles?

1. Self-made dough crust (multi-picture) take a bowl of flour with warm water and noodles, add more water to noodles, and add more water to noodles. As long as achieve three light on it: surface light, basin light, hand light. After that, sit for 15-30 minutes in order to wake up. After waking up for a while, start washing your face.

2. Prepare wheat flour, salt and water to make dough. Pour in water and scrub repeatedly until the dough turns into gluten. Remove the gluten and steam it in a steamer over high heat. Remove and cut into pieces. Set aside the water for washing gluten, then gently scoop out all the moisture on the surface, scoop the remaining basin bottom powder into the apple, steam in the steamer, take out and put the container into the cold water basin while it is hot, sit for a while and then remove the skin below.

3. Practice: wash your face. Choose the best flour to add water and form a hard dough without any additives. Wake up and knead until smooth. Take a large container to add water, put the dough into, knead slowly, do not knead apart. In this way, the starch in the dough gradually precipitates and the water becomes milky white. When the water is muddy, change the water and wash again until the gluten is washed. Fermentation.

4. Dough seasoning: Rice vinegar, mixed chili oil, spicy seeds and salt, add star anise, pepper and fennel to boil into salt water, celery leaves, scalding, shredded, mung bean sprouts, boiled. Step / method / step 1: the gluten washing water accelerates the hair yeast to stir evenly to make it ferment. One day and night in summer and up to three days in winter.

5. Shake gently to make the left and right thickness uniform. Bring the water to the boil, put in the gong, cover it, and turn it into medium and small fire. (2) there are bubbles on the surface of the skin. Open the lid. 2 lift the gongs and gongs into a basin filled with cold water to cool down. Peel the skin from the gong and cut it into strips as you like. 30. Add cucumbers, bean sprouts and celery. Add salt, vinegar water, garlic water, monosodium glutamate water, pepper. 3 mix well and put into a bowl.

How do you make noodles at home?

Put the dry yeast powder into a small bowl and mix well with warm water. Sift the high-gluten flour and low-gluten flour into a steel bowl, add method 1 to mix well, then add olive oil, salt, sugar and egg yolk, mix well to form a dough. Remove method 2, beat until the dough is smooth and round, seal with plastic wrap and ferment for about 35 minutes.

A basket for making dough. After trial, this lot is not bad. When making dough, scoop up some starch paste directly with a spoon. Like more scoops of thick ones and less scoops of thinner ones. You can freely control it. After scooping it up, you can steam the basket in a pot. When the crust is steamed, when you take out the basket, first put it in cold water and stir it up. It's easy to uncover the crust.

The practice of homemade cold skin and noodle washing: add a little salt to the flour and use cold white to synthesize the dough. Don't make the dough too soft. Cover the dough with a wet cloth and wake up for 20-30 minutes. Please click to enter the picture description to find a larger container, pour in cold water (the amount of water should be in half of the dough) and put it into the dough to start washing.

[cold skin production method] first weigh out 2 jin of flour. To make a cold skin, you must choose high-gluten flour. The cold skin made of high-gluten flour tastes strong and is not easy to rot. Then add an appropriate amount of water, press the noodles together constantly with your hands, and then put the noodles and light into a bag to wake up. The time to wake up is 30 minutes.

The detailed practice of rolling the skin.

1. Pour the flour into the basin and gradually add the right amount of water and yeast to form a smooth dough. Pay attention to the water temperature should not be too high, so as not to affect yeast fermentation. Place the kneaded dough in a warm place, cover with a wet cloth or plastic wrap, and let the dough ferment to twice its original size. Roll out the awakened dough on the panel and sprinkle some flour to prevent adhesion.

2. Mixing noodles: pour the flour into a large bowl, add a little salt, slowly pour in warm water, and stir with chopsticks to make the flour flocculent. Then knead it into a smooth dough by hand, cover it with a wet cloth or cling film, and wake up for about 30 minutes. Rolling noodles: place the awakened dough on the board, sprinkle with a layer of dry flour to prevent stickiness, and roll out a 3-5mm thick noodle with a rolling pin. The size of the noodles depends on the size of the pot, but it should not be too large for easy operation.

3. Qishan rolling noodles are as follows: 1 and dough: put the flour into the basin and add water to add 2 jin of water to evenly knead the dough in the same direction (preferably in the same direction), cover with semi-dry cage cloth and let stand for 30 minutes.

How to make the dough of Xiaolongbao

1. Filling soup with Xiaolongbao dough is as follows: step 1, pour the right amount of flour into the basin. Preferably high-gluten noodles. Step 2, pour in the right amount of warm water (warm water in winter, cold water in summer, add a little salt). Step 3, live into floc. Step 4, continue to warm the water. Step 5, repeat several times until the dough is dry and wet, basin light, hand light, surface light. Step 6, cover with a wet cloth and remove the noodles.

2, authentic Xiaolong foreskin to use a special rolling pin, home generally use an ordinary rolling pin, you can press the outside out of the fold, like the edge of a lotus leaf skirt. When you pack Xiaolongbao, you don't have to shut it up, hold the edge of Xiaolongbao with your thumb and index finger and collect it gently.

3. Relaxation: the rolled dough needs to be placed for a period of time to relax the gluten, so that it is easier to form when wrapping the filling. The relaxation time is about 10-15 minutes. Stuffing: take out the loose dough, put in the right amount of stuffing, then knead the edge of the dough to the center, and finally squeeze the mouth so that the stuffing is completely wrapped in the dough. The wrapped Xiaolongbao should be full and round in shape and tight in mouth.

4. Put the dry yeast powder into a small bowl and mix well with lukewarm water. Sift the high-gluten flour and low-gluten flour into a steel bowl, add method 1 to mix well, then add olive oil, salt, sugar and egg yolk, mix well to form a dough. Remove method 2, beat until the dough is smooth and round, seal with plastic wrap and ferment for about 35 minutes.