How to make handmade soba noodles continuously?

How to make handmade soba noodles continuously? This is a problem that many people who like to eat buckwheat noodles are concerned about, especially those who suffer from three highs. Some people's buckwheat noodles are easy to break.

In fact, if you want buckwheat noodles to be less prone to breaking, you need to mix them with white flour. As we all know, pure buckwheat flour is not as chewy as white flour. Generally, white flour and buckwheat flour are mixed in a 1:1 ratio.

You can mix it by mixing it, and then knead the dough.

How to make buckwheat noodles

Kneading the dough means adding liquid such as water, milk, eggs, etc. to powdered buckwheat flour, mixing the dry flour and water together to make the flour sticky and form a smooth dough. believe

Even people who have never played with dough have heard of the three standard lights of dough: hand light, basin light, and surface light. The three-step water adding method can make the whole dough kneading process clean and neat, and achieve the dough

The effects of light, basin light and hand light.

The specific operation is: in order to avoid imbalance in the ratio of water to flour when kneading the dough, do not add enough water at once, but pour the flour into a basin or on a panel, make a groove in the middle, and mix the water.

Pour it slowly into the groove and stir it slowly with chopsticks. When the water and flour are fully mixed and the water is absorbed by the flour, rub the flour repeatedly with your hands to make the flour into many small dough pieces.

Commonly known as snowflake noodles. In this way, water will not flow everywhere because the flour does not have time to absorb the water, and your hands and basins will not be sticky with batter, making the operation inconvenient. Then,

Sprinkle water on the snowflake noodles and stir with your hands to make it into small lump-shaped doughs, called grape noodles. At this time, the flour has not absorbed enough water and is relatively hard, so the dough can be kneaded together.

into lumps, wipe off the batter on the basin or panel, dip your hands in some water to wash off the flour on your hands and sprinkle it on the grape flour, then you can use both hands to knead the grape flour into a smooth dough.

The amount of water the dough absorbs varies depending on its purpose. Taking 75% buckwheat flour or Fuqiang flour as an example, for every 500 grams of buckwheat flour, 180-200 ml of water is needed to make noodle dough, and 180-200 ml of water is needed to make dumpling dough.

200-210 ml of water. The fermented dough for making dumplings requires 225-250 ml of water. In the first step, add 60%-70% water, in the second step, add 20%, and finally add enough water.

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 usually done two or three times. When mixing water for the first time, pay attention to the powder

In case of water absorption, if the powder cannot 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: According to the properties and

The process of using different techniques to prepare the dough that meets the requirements. It is one of the processes in pastry making, including mixing and kneading dough. When preparing, the cold water dough is pounded

The dough is kneaded by kneading, pressing, punching, throwing and repeated kneading to make it absorb water evenly and smooth. The hot water dough is kneaded by kneading, stirring and kneading.

Or generally do not knead or knead less to prevent the formation of gluten and loss of softness; when kneading the fermented and puffed dough, you should use your wrist strength flexibly and not use too much force. Knead evenly and thoroughly. Add alkali.

Use kneading technique to ensure even mixing of alkali and water; the dry oil pastry of the pastry dough is prepared by rubbing method to make the oil and flour combine well into a dough, and the kneading method cannot be used. The kneading method is used for the preparation of water-oil dough;

Other doughs are mostly made by stirring, mixing, kneading, and rubbing. If the dough is large, you can use a machine to make it.

When operating, pay attention to the properties of the main raw materials (including the various contents of starch and protein in the powder), the effects of auxiliary raw materials (such as sugar, oil, refined salt, chemical leavening agents, etc.) on the dough, and the effects of the main raw materials (such as starch, protein, etc.) on the dough.

The amount of water, water temperature, stirring degree and steaming time should be adjusted appropriately according to the requirements of the finished product. For example, if you want to make thin-skinned, large-stuffed, and rich-grain pastries, you need the dough to have good stretchability.

In order to improve the quality and toughness of the dough, 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: kneading, pounding, etc. the dough to make it uniform

The process of making the dough soft, smooth, chewy or crispy is one of the procedures of dough preparation and also the key to the success of dough preparation.