How to make soba noodles?

Buckwheat noodles are a common food in daily life. People with weak spleen and stomach should not eat too much buckwheat noodles. Buckwheat noodles are foods with high nutritional value. Eating buckwheat noodles regularly has a good effect on lowering blood lipids and cholesterol. Buckwheat noodles can also promote body metabolism. Buckwheat noodles are very suitable for people with three highs. So how do you eat buckwheat noodles?

Notes on making buckwheat noodles

1. To ferment the dough, put the dry yeast powder in a small bowl, dissolve it in 30-degree warm water, and set it aside for 5 minutes to activate it;

2. Put flour, baking powder and sugar into a bowl and mix them evenly with chopsticks. Then pour in yeast water, stir it into lumps with chopsticks, and knead it repeatedly into a ball with your hands. Finally, cover the basin tightly with a wet cloth. To prevent the surface from drying out, place it in a warm place and let it stand. This process takes about an hour; (the repeated kneading of the dough in this step is very important. It is not a simple matter of mixing all the ingredients evenly, but kneading the dough as much as possible. The purpose is to allow the protein in the flour to fully absorb water to form gluten, thereby preventing the loss of carbon dioxide produced during the fermentation process and making the fermented dough fluffy and porous. Therefore, this step is very important and cannot be sloppy). In addition, the dough should not be kneaded too hard.

3. Check the time. The volume of the dough has expanded to twice its original size and a honeycomb-like structure has appeared. Don’t rush to use it now. Continue to knead the dough with your hands to squeeze out the air inside. Then cover it with a wet cloth again to allow the dough to expand again. The longer the kneading time is, the better. Kneading the dough for too long will tear the gluten network structure. This requires experience and mainly depends on the state of the dough. After the surface of the dough is shiny, you can knead the dough for a while longer. In addition, you don’t have to add baking powder and sugar to the ingredients. Baking powder mainly plays a role in foaming, that is, it makes more bubbles appear in the pasta. (Baking powder is divided into two categories, one of which is double-acting baking powder. Double-acting baking powder does not contain alum, so there is no need to worry about aluminum exceeding the standard. If you are worried, you can completely not add it, and you can still make good dough.) Using baking powder to make dough in cold weather and adding some white sugar can shorten the fermentation time and the effect is also good.

Buckwheat noodles kneading skills

1. Correct posture. Stand upright with your feet apart in a T-shape, and bend your upper body slightly forward to make it easier to exert force.

2. The amount of water added is appropriate. The amount of water added should be determined based on the moisture content of the flour, climate, product requirements, etc. Water addition is generally carried out in two or three times. When adding water for the first time, pay attention to the water absorption of the powder. If the powder does not absorb water or absorbs little water, the amount of water added the second time should be reduced.

3. The operation is clean and neat. The movements are quick, and the dough is kneaded evenly without any powder particles. After kneading, your hands will not be touched by the dough, and the dough will not stick to the bowl. Dough preparation: The process of preparing dough that meets the requirements using different techniques based on the properties and requirements of various pastry products. It is one of the processes in pastry making, including mixing and kneading dough. When preparing, cold water dough is pounded (beaten, pressed), kneaded (pierced), thrown and kneaded repeatedly to make the dough absorb water evenly and be smooth and soft; hot water dough is mixed, stirred, rubbed and kneaded at the same time, or generally not kneaded or kneaded less, to prevent the formation of gluten and loss of sticky and soft characteristics; when kneading fermented leavened dough, wrist strength should be used flexibly, and excessive force should not be used. Knead it evenly and thoroughly. When adding alkali, kneading should be used to ensure that the alkali and water are evenly distributed; the dry oil pastry of shortbread dough is prepared by rubbing, so that the oil and flour are well combined into a dough, and kneading should not be used. Kneading is used for water-oil dough preparation; other doughs are mostly prepared by stirring, mixing, kneading and rubbing. If the dough is large, you can use a machine to make it.

During the operation, pay attention to the properties of the main raw materials (including the various contents of starch and protein in the powder), the influence of auxiliary raw materials (such as sugar, oil, refined salt, chemical leavening agents, etc.) on the dough, the amount of water added, water temperature, stirring degree and rising time, and handle them appropriately according to the requirements of the finished product. For example, when making pastries with thin skin, large fillings and rich sauce, the dough must have good extensibility and toughness. The gluten proteins must be in contact with each other to increase the gluten formation rate. You can also add an appropriate amount of salt to make the dough texture tighter. Kneading dough: The process of kneading and pounding the dough to make it uniform, soft, smooth, chewy or soft is one of the procedures for preparing dough and is also the key to the success of preparing dough.