How to steam cold noodles to make them chewy

In summer, most people like to eat cold noodles which are chewy and delicious. Of course, in addition to buying cold noodles in cold noodle shops, you can also make your own cold noodles at home after mastering certain methods. However, if you want to make the cold skin chewy, you need to master certain skills and methods. Below I will introduce in detail the four key points of making your own chewy cold noodles!

Tips for making your own chewy cold noodles 1 : Choice of flour

To make homemade cold noodles, you should use high-gluten flour that does not contain flour improvers. The cold noodles made with this kind of flour have the chewiest texture. Low-gluten flour or flour containing improvers are not easy to use.

Tips for making your own chewy cold noodles 2 : Mixing the dough and washing the gluten are key

The key to making the cold skin transparent and not dry and hard is to wash the gluten. Be sure to wash out the gluten in the flour completely. If there is still protein in the final batter water, the cold skin will not be transparent, and the skin will be brittle and easy to dry and harden. In order to wash the gluten very cleanly, we can use the following methods in combination:

1. Add 1 gram of fine salt to every 100 grams of dry flour and mix well, because salt can make the dough more chewy and wash out more gluten.

2. Using warm water to knead dough is conducive to the formation of gluten. The amount of warm water used is about half of the flour, calculated by weight.

3. After the dough is kneaded, knead it several times. The smoother it is, the more conducive it is to the formation of gluten. After kneading, let it rise for another 30 minutes.

Tips: The dough made in this way is most suitable for washing gluten, and can wash the gluten more cleanly.

Tips for making chewy cold noodles 3 : How to handle the batter water

The second key point to make the cold noodles transparent is the treatment of the batter water. The batter water must be fully settled overnight, and the upper layer of clear water must be poured out as completely as possible to ensure the purity of the lower layer of starch paste, thereby making cold noodles with high transparency. Alternatively, you can put some gluten strengthener, rubber bands, or borax into the batter. We guarantee that the cold noodles are chewy and delicious.

Tips for making your own chewy cold noodles 4 : The concentration of starch paste

The starch paste left at the end can be measured with a Pomei hydrometer. If the concentration of the paste is 17 to 18 boer, it is the best. The cold skin made with this concentration is the most chewy.

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