How to make noodles

1

First of all, you must prepare the ingredients for the pasta. Among them: flour and baking powder are necessary, while the flour needed to make steamed buns and steamed buns only needs ordinary neutral flour.

2

Then melt the required white sugar and baking powder (refer to the instructions for the amount of baking powder. Generally, baking powder is used more and the fermentation time is slightly shorter) with warm water and pour it into the flour. It is recommended to use less water, and add water in case it is not enough., and too much will be a waste! Alternatively, you can add sugar and baking powder to the flour and slowly add water.

3

Slowly pour the melted baking powder water into the flour, use chopsticks to divide it, and the flour absorbs the water and forms a flocculent.

4

Start kneading the dough. The method of kneading the dough can be folded, which is to fold the edges and corners of the dough towards the middle, flatten it, and repeat it over and over again. When you are tired, you can pick up the dough and beat it constantly, or throw it in both hands. Throw it around and over has the effect of making the dough lively.

5

The smoother the dough is kneaded, the better. You should make it clear that the surface is smooth, the basin is smooth, and the hands are smooth. These places look clean and neat.

6

What kind of dough will be finished? First: The dough volume becomes significantly larger, about 1.5 times.

7

Second: Use your finger to poke it, and the hole will not change. If you poke it and rebound quickly, it will not be good. You will have to continue to wait. If you sink quickly, it will be thick. Such dough will not be qualified.

8

The third is to open the dough and organize it into a honeycomb shape.

9

The dough that has been preliminarily prepared needs to be re-kneaded and re-fermented. When the dough becomes big and good again, the next step can be carried out.

The temperature of the water used to dissolve the baking powder should not be high. It is between 25 and 30 degrees Celsius. Too high will burn the yeast to death without any effect. The fermentation time is determined according to the ambient temperature. Under normal circumstances, winter time is relatively long, taking about two hours, summer is relatively short, taking tens of minutes, and spring and autumn are in between. Of course, this problem cannot be "dogmatic" mainly depends on the changes in the dough itself. I usually make noodles at night, put them in the refrigerator for refrigeration, and can use them the next morning.