Recipe for making fresh noodles more chewy

The reason why noodles are a favorite of many people is not only because the stewed noodles are delicious, but also because the noodles have a particularly chewy texture. If you want to make the noodles chewy, you must pay attention to many details during the production process. For example, when choosing flour, you should choose flour with a higher gluten content. Secondly, when kneading the dough, it is also important to control the water temperature. In addition, adding some salt to the flour can make the noodles taste more chewy and smooth.

1. How to make noodles chewy

1. First of all, when making noodles, you should choose flour with a higher gluten content. Gluten refers to the strength of flour and the protein content. Flour is generally divided into three types: high-gluten flour, medium-gluten flour and low-gluten flour. The higher the gluten quality, the better the quality of the flour. 2. Secondly, pay attention to the water temperature when kneading the dough. Generally, warm water is used in winter and cold water is used in other seasons. The kneaded dough should be kept at 30℃. At this time, the protein in the flour absorbs water best and the noodles are elastic. Adding a little alkali or salt when kneading dough can improve the quality of gluten. In addition, the kneaded dough should be left for a period of time (generally no less than 30 minutes in winter and slightly shorter in summer) in order to promote gluten formation. Finally, put the mixed noodles into the pot and cook them, the noodles will be very chewy.

2. What are the methods to increase the chewiness of noodles?

1. If you want the noodles to be chewy, remember to add a small spoonful of salt to the flour. Add one or two eggs, then add water and mix well. Knead the dough vigorously until it is elastic, then cover it and let it rest for 15 to 30 minutes. After the dough is kneaded, it needs to be pressed repeatedly with a large bamboo pole. The more it is pressed, the chewier it becomes. The last step to make the noodles chewy is to remember to use starch instead of flour as hand powder when rolling the noodles. This way the noodles will be chewy and smooth. 2. In addition, adding alkali to the dough can make the noodles more chewy, but this will destroy the vitamins B1 and B2 in the flour, reducing its nutritional value. 3. Add an egg when kneading the dough. The protein in egg white can increase the strength of noodles, while the lecithin in egg yolk can make the noodles smooth and more nutritious.