Title: How to make noodles delicious
In the past 10 days, among the hot topics about food on the Internet, the method of making noodles has become the focus of discussion. Whether it is traditional handmade noodles or modern and convenient methods, how to make noodles more chewy and delicious is the focus of many home cooks and food lovers. This article will combine recent hot topics to share tips on making noodles, and attach structured data for reference.
1. Popular noodles making methods
The following are several noodle making methods and their characteristics that have been hotly discussed on the Internet recently:
| method | Core skills | Popularity index (1-10) |
|---|---|---|
| Handmade Ramen | High-gluten flour + salt + multiple proofing | 8.5 |
| Knife noodles | Hard dough + quick cutting | 7.2 |
| Egg noodles | Flour to egg ratio 3:1 | 9.1 |
| instant noodles | Flour + baking soda + warm water | 6.8 |
2. Analysis of key elements of dough making
According to discussions among food bloggers and cooking experts, the key factors for delicious noodles are as follows:
| elements | best parameters | degree of influence |
|---|---|---|
| Flour selection | High-gluten flour (protein ≥12%) | 35% |
| water temperature control | 30-40℃ (can be slightly higher in winter) | 25% |
| Wake up time | At least 30 minutes (divided into 2-3 times) | 20% |
| Salt ratio | 1-2% of flour amount | 15% |
| Kneading strength | Knead firmly in a clockwise direction | 5% |
3. Sharing of recent popular noodle recipes
Combined with social platform data, the following are the three most popular noodle recipes in the past 10 days:
| Recipe name | Material ratio | Production points | heat index |
|---|---|---|---|
| Q hand-rolled noodles | 500g high-gluten flour + 200ml water + 5g salt + 1 egg | Knead the dough until "three smooth" and let it rise 3 times | 9.3 |
| Kuaishou egg noodles | 300g all-purpose flour + 2 eggs + 50ml water | Stir directly into a dough, no need to wake up | 8.7 |
| Healthy multigrain noodles | 400g whole wheat flour + 100g buckwheat flour + 220ml water | Mix with warm water to extend the rising time | 7.9 |
4. Answers to Frequently Asked Questions about Interviews
Based on recent food question and answer platform data, the following high-frequency questions have been sorted out:
| question | Professional answers | frequency of occurrence |
|---|---|---|
| What should I do if the dough is too sticky? | Sprinkle dry flour and continue kneading, or let it sit for 5 minutes before processing. | twenty three% |
| How to judge the softness and hardness of dough? | Earlobe softness standard (slightly harder than earlobe) | 18% |
| What should I do if I don’t have high-gluten flour? | Replace all-purpose flour with 1 egg to increase protein | 15% |
| Why does the dough crack? | Insufficient moisture or insufficient proofing, spray water to remedy the problem | 12% |
5. Innovative face-keeping skills
Several innovative methods recently shared by food experts are also worth trying:
1.Ice water kneading method: Using ice water instead of normal temperature water can make the noodles more chewy, especially suitable for summer operation.
2.Folding method: Fold the dough 3 times in total after every 15 minutes of proofing to form a better gluten network.
3.Fruit and vegetable juice substitution method: Use spinach juice, carrot juice, etc. to replace part of the water, which not only increases nutrition but also improves appearance.
4.Vacuum kneading method: Put the dough into a vacuum bag and knead it to avoid oxidation and keep the dough in its best condition.
Master these techniques and I believe you can make delicious noodles that are chewy and smooth. Remember to adjust the parameters according to the characteristics of the flour and the ambient temperature. With more practice, you can find the dough mixing method that suits you best.
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