The steamed cold skin does not bubble and cracks

The weather is getting hotter and hotter, and it would be very refreshing to have a bowl of cold noodles at this time. However, if you always eat cold noodles bought outside, you will also worry about hygiene issues, so it is better to make the cold noodles by yourself. However, many people think that it is difficult to make homemade cold noodles, and there will be various problems such as cracking, lack of chewiness, and lack of bubbles. In fact, as long as you master a few techniques for making homemade cold noodles, you can make chewy, tender, transparent, thin and soft cold noodles at home.

1. Why does the steamed cold skin not bubble but crack? This phenomenon is the most common broken edge cracks in the production process of Liangpi, which are mainly manifested in that they are formed when the lid is opened, that is to say, they are formed in the production process, not after they are out of the pot. The size is generally about one centimeter and can appear in any part of the Liangpi. In severe cases, the whole Liangpi is like a net. The reason: the batter is not handled properly, that is to say, there is a problem with the batter treatment before production. The batter is mixed after sedimentation and before production. It is the closest process to the Liangpi production, so the impact on the quality of the Liangpi is more direct. The batter mixing is also the most important process in the production process of Liangpi, but it is often ignored by many friends. Therefore, to solve this problem, the batter must be properly processed, which is also the root cause of the problem.

2. Tips for steaming cold noodles: choose high-gluten flour. If you want the cold noodles to be chewy and have more gluten, you must choose high-gluten flour. Because some low-gluten flours have many processing steps and are finer in texture, the cold skin will not be sufficiently tough during the production process, and a large amount of gluten will be lost.

3. Tips for steaming cold noodles: add salt when kneading the dough. In order to ensure that more batter and gluten are washed out, it is recommended that the dough should not be too small, and the dough must be harder, preferably in the ratio of 1 part water to 2 parts flour. It should be noted that warm water must be used, which is conducive to the formation of gluten. It is particularly important to note that salt must be added during the kneading process, the ratio of flour: salt = 100:1. This will make the dough more chewy and wash out more gluten.

4. Tips for steaming cold noodles: Wash your face thoroughly. Add water to the basin to cover the dough, let it sit for half an hour and then start washing. Knead the dough thoroughly and continuously to allow the flour in the dough to flow into the water. When there is no more powder to be washed out of the dough, the water in the basin gradually turns into a milky white paste, and the dough becomes smaller and smaller and gradually presents a honeycomb structure, it is basically washed. The remaining lumps are the gluten washed out at the end.

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