The making process of noodles

Handmade noodles (reference weight: 2-3 portions)

Material: 300g medium gluten flour,132g water.

Production process:

1. First, we pour flour and water into the mixing basin of the noodle maker.

2. The noodle opportunity starts 1 file for 5 minutes. When the countdown is over, the noodles will be made up.

3. After kneading, let's take a look at the following state. Because this is a hard dough, the dough will be torn under the strong stirring of the noodle hook, so it is normal to look broken.

4. Take out the kneaded noodles, knead them into a ball, divide them into two parts, and then press the noodles down.

Before pressing the dough, roll the dough a little thinner with a rolling pin, which will make it easier to press.

6. The noodle maker is equipped with accessories for the noodle maker. For the first time, the thickness of the dough press should be adjusted to 8 (the thickest gear), and the dough will pass through the dough press and be pressed into thin slices. Because the dough is hard, the dough may be rough and serrated at the first time. We can fold the pressed dough in half and press it a few times. After a few more presses, the dough becomes very smooth.

7. Because the dough will continue to get thinner and become too long, we will cut the dough in half and press it separately before the final pressing, which will be more convenient to operate.

8. At this time, we can choose the thickness required for final pressing. The smaller the number, the thinner the noodles, the thinner the noodles (I chose the third gear here).

9. Replace the accessories of the noodle machine with a fine cutter. The slimming machine also uses a low-speed gear to cut the dough into fine noodles through a fine cutter.

10, that's it, delicious handmade noodles are made! Cooking is the best now. If you can't finish too much, you can sprinkle some dry flour to prevent sticking, and then seal it and put it in the refrigerator for quick freezing. When cooking, you don't need to thaw it, just boil it in boiling water. Or sprinkle with dry flour to dry, and it can be preserved for a long time after drying.

1 1. Besides white flour, we can make more kinds of noodles. For example, carrot juice and spinach juice squeezed by juicer can be used to make vegetable noodles with very pleasing colors.

12, carrot juice mixed with flour is the color of this powder. Usually, the amount of vegetable juice is a little more than water (I used 142g), so please adjust it according to the water absorption of flour.

13, the same process can make beautiful carrot noodles. Nutritional and fresh, but also worried that children do not like carrots? Conquer TA with nice carrot noodles!

14, and the spinach noodles made of spinach juice are bright green, aren't they very bright?

Tips:

1. The first thing to note is that the water absorption of different flours is very different. The same noodles, the same 300 grams of flour, I have tried many kinds of flour in the supermarket, some only need to add 120 grams of water, while others need to add 140 grams of water to knead noodles with appropriate hardness. So when you do it for the first time, you may need to adjust the water quantity according to the actual situation. If the noodles are dry and broken, more water is needed. Conversely, if the dough is too soft, add more flour.

2, the noodles that make noodles must be very hard. If it is soft dough, the noodles made are not only bad in taste, but also very easy to stick together. Therefore, the dough is hard rather than soft. Even if the dough is hard and rough, it doesn't matter (as long as it can agglomerate). It will become smooth after a few presses with a dough press.

3.300 grams of noodles made of flour is enough for two people. If you want to do more at once, you can increase flour and water in proportion. But because the dough is hard, the dough for making noodles should not exceed 500 grams of dry flour at a time. You can knead it several times to make it heavier.