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How to do the alkali surface?

Put the edible alkali in the bowl. 2 pour in warm water and mix well. Water is gradually added to the noodles. 4 to achieve pot light, hand light, dough into small balls. 5 tuck the dough into the noodle press and press the noodles repeatedly. The sixth gear is wide and then thin until the dough is smooth. 7 change the appropriate gear and cut the pressed noodles into uniform noodles.

Put the flour into the container 2, add 3 grams of salt 3, slowly pour the water added to the alkali noodle into the flour, 4 while adding water, stir the flour 5 to knead the rough dough, 6 use the noodle press to press repeatedly for more than 7 times, and finally press the noodles into the thick piece of 2MM. 9, press the noodles in the smallest position.

Alkali surface material: 500 grams of flour, 180 grams of warm water, 5 grams of edible alkali: put the edible alkali into a bowl, pour in warm water and mix well. Water is gradually added to the noodles, so that the basin light, hand light, noodles into small balls. Tuck the dough into the noodle press and press the dough repeatedly.

Dough making: pour the high-gluten flour into a large bowl, gradually add water and stir to form a dough. The dough is slightly harder, knead until the surface is smooth, cover with a wet cloth and wake up for 20-30 minutes. Alkali water treatment: add edible alkali in a small bowl and add appropriate amount of warm water to stir and dissolve until the alkali is completely dissolved.

Put the edible alkali and refined salt in hot water, stir with chopsticks until completely boiled, and let cool (this step can use a little less hot water, because each kind of flour has different water absorption capacity, there is no way to determine how much water is needed.)

What is the specific method of hot and dry noodle alkali noodles? what is the ratio of flour to alkali?

1. Press the noodle into a flat shape and press it into a sheet with the thickest one. Since mine is a small noodle machine, I divided the noodles into three parts, each of which is operated separately.

2, mixed noodles: add salt and alkali to the flour, the ratio is 250 ∶ 2 ∶ 1, store in water for one day before alkali use, and the diameter of noodles should be controlled between 5mm and 6mm. Duster surface: use a large pot and high fire, each time under 2 kilograms, boil and add unboiled water, turn it up and down with long chopsticks to prevent noodles from forming a ball.

3. Alkaline water is a very common kind of pasta, which is actually adding alkali to the flour to remove the sour taste from the dough, thus making the noodles softer, whiter and puffy. The most important part is to grasp the concentration of alkali water, which is usually about 40%.

How to make alkali noodles? what is the specific proportion?

1. Main ingredients: flour 500g, refined salt 5g, edible alkali 3G. Step: the blending ratio of flour, refined salt and edible alkali is: 100, 1, 0. 5. Take a clean bowl and pour in water. Add 5 grams of refined salt. Add 3 grams (about half a tablespoon) of edible alkali and mix well.

2. G flour uses about 190 grams of water and 0.5 grams of edible alkali. Ingredient: flour: 500g, water 185g excipients: edible alkali 0.5g, put 0.5g into a bowl, add a little warm water to boil. Put 500g flour in a clean bowl. Pour in the boiling lye, then add 185g of clear water and stir well with chopsticks.

3. The ratio of noodles to edible alkali is 100. 1. Materials: 500 grams of flour, 185 grams of water, 5 grams of edible alkali. Mix all ingredients well and knead until smooth. Put it in a clean basin and cover it for 30 minutes (or covered with plastic wrap).

4. The proportion of adding alkali to the noodle dough is: one jin of noodles: 0.5 grams of alkali, 0.5 grams of salt (the alkali should be boiled in hot water). Step: increase or decrease the amount of water according to the amount of water absorbed by your flour.

5. Proportioning preparation: according to the amount of noodles made, prepare the corresponding proportion of flour and lye. Generally speaking, the ratio of flour to water is about 2:1, and the amount of alkali water should be adjusted according to the actual situation, usually 0.5% of the flour weight.

6. Noodles are bitter and the color is too yellow. The proportion of general noodle ingredients is 30% to 35% of water, 1-3% of salt and 0.5-1 of alkali to dry flour. But if what you want to do is egg noodles, so reduce the amount of salt and alkali appropriately.