First, add Shaer to the flour, stir well, prepare a bowl of cold water in advance, drain the water, and stir with chopsticks. Water less and move more until there is no obvious mortar. The flour has fallen off. Kneel together, snowflake, and keep kneeling for a while. The flour used for manual rolling bearings is medium gluten flour, that is, general flour. Wheat gluten with medium moisture content is most suitable for making toast cooked in hollow noodles, while steamed buns are made of reasonable gluten, that is, wheat gluten with high moisture content is also the best raw material for making noodles, but baking soda roll paper is not needed for making internal hollow noodles. Strictly implementing the proportion of tap water can make your pastry soft and smooth. In a sense, sodium bicarbonate is usually used as a coating agent in food production. Hand rolling
When rolling, balance your strength with your hands. After the cake is unfolded, it is quick and easy to roll back and forth and left and right with rolling bearings. In order to prevent the rolling body from touching the chopping board and the rolling surface, a little flour can be sprinkled into the rolling body at regular intervals. It all depends on your habits and cooking preferences.
As far as my hand roll is concerned, I still need to pour it properly, not too much. Because sodium bicarbonate, also known as sodium bicarbonate, is weakly alkaline. Suitable for fluffy snacks, the surface is not easy to harden. Wrap it tightly, and then keep releasing the secret recipe. Wipe some secret medicine sticks on the scroll several times, and then roll in the other direction. And so on until the masses stack up.
Three rolling pins can roll 26 Jin of noodles at a time, and have applied for a national invention patent. Handmade noodles do not need baking soda, raw eggs, alkaline hollow powder and salt. Raw eggs and salt are mostly thick. Alkali is bone and salt is tendon. In addition, the manual rolling bearing must have three pits and three troubles to achieve the best practical effect. The first step in rolling is to mix the dough.
You can't lay eggs either. We make it in the shop, about three kilograms of noodles and an egg. Clear water and noodles+put it in a little bit, and noodles are more powerful and effective. You don't have to wrap noodles right away. Cover it with a plastic bottle and wake up for 20 minutes.