For many people who like to eat ramen, it is believed that they like the feeling of stretching in their mouth. It's q-flick. Traditional pasta is easy to chew in their mouth. Ramen is not. Why does Ramen taste so elastic? Is there something in it?
High gluten flour can make noodles strong. The tips are as follows:
A. material selection
Usually choose fresh high gluten flour. Now, flour processing is very professional. There are special flour for making steamed bread and dumplings, and special flour for making ramen Related article link: http://www.4hw.com.cn/life/zone.html
However, don't be greedy for cheap and choose the old flour or the contaminated flour with moth, mouse bite and mildew. This kind of flour not only doesn't meet the hygiene standard, but also the protein molecules contained in the deteriorated flour are damaged. The protein in the flour can't combine with water to form the gluten. There is less gluten, of course, the flour is not gluten. Therefore, fresh high gluten flour is the guarantee to make ramen.
B. kneading noodles
With high gluten flour, you still need to mix flour, which is the key to making ramen Related article link: http://www.4hw.com.cn/life/zone.html
First of all, we should pay attention to the temperature of water. Generally, we need warm water in winter and cold water in other seasons. Through the difference of water temperature between dough and dough, the dough temperature is kept at about 30 ℃, the yield of gluten is the highest, the quality is the best, the extensibility and elasticity are the best, and the dough is most suitable for stretching. If the temperature is too high or too low, the protein will denature and lose its performance. Summer and noodles are the most test of ramen master's level. Insiders all know that 'the dough in summer is not good to serve'. When the dough is smashed, it can't be pulled into noodles at all. It's mainly because of the temperature.
C. ingredients
When making dough, you should also put some salt, alkali and eggs. All of these three things can improve the yield and quality of gluten in dough. Knead the face to pay attention to 'ninety-nine eighty-one times knead'. The kneading is in place. The noodles are smooth, yellow and strong. Some masters who are not good at kneading may use "noodle pulling agent", which is the legendary substitute of "awning ash". Its main function is the same as alkali.