Sliced ​​Noodles and Noodle Recipes

The most important part of knife-cut noodles is kneading the dough. The production of knife-cut noodles mainly includes two aspects, one is the production of knife-cut noodles, the other is the production of soup, and some gluten enhancers may often be used. This can make the sliced ​​noodles more resilient and taste smoother. If knife-cut noodles are kneaded manually, the labor intensity is relatively high. Nowadays, machines are generally used to knead the noodles.

In order to ensure the gluten content of knife-cut noodles while using machine kneading, gluten enhancers or flour gluten can be used to increase the gluten content and increase the amount of water added to the dough, so that traditional manual kneading can be replaced by machine kneading, greatly reducing labor intensity. The gluten content of the noodles can increase the amount of water added to the sliced ​​noodles. The sliced ​​noodles made with 40% water are also very chewy and smooth, which makes the making of sliced ​​noodles simple and easy. Using noodle gluten to make sliced ​​noodles not only allows the noodles to be kneaded by machine, but also makes the sliced ​​noodles very chewy and smooth in texture.

1. Reference recipes for sliced ​​noodles and noodles:

High-gluten flour: 20 kg

Water: 8-9 kg (40%-45%)

Gluten: 100g (0.5%, based on flour)

2. Sliced ​​Noodles Production Steps:

1. According to the recipe, weigh the gluten enhancer and water according to the amount of flour.

2. Sprinkle the weighed gluten enhancer directly into the flour and mix it evenly.

3. Pour the measured water into the flour and stir for 10-15 minutes.

4. Leave the mixed dough in the dough mixer to rise for about 15-20 minutes to allow the protein to fully absorb water and form gluten.

5. Take out the dough, place it on the chopping board, and cut it into 3-4 small portions.

6. Take out a portion of dough, hold the upper end of the dough with your hand, knead the dough while curling it towards one end of the body, rotate the dough 90 degrees, and knead it repeatedly until the dough is evenly kneaded.

7. Sugar the dough for 10 minutes. Press the dough with the palm of your hand and roll it on the chopping board to form an oval shape with a bulge in the middle.

8. Place the shaped dough on the tray, press it firmly, hold the dough with one hand, and hold the noodle cutter with the other hand. Use the knife to cut the dough along the right side of the dough one by one and put it into the boiling water pot and cook for about 1-3 minutes.

9. Put the cooked knife-cut noodles into a bowl and pour the sauce on them to make the delicious traditional noodle dish - knife-cut noodles!