The process of making pasta is not complicated, but it is not easy to make a delicious pasta. So what preparations should be made to make delicious pasta?
1. Tips for buying flour
(1), grab a handful of flour with your hand, squeeze it hard, after letting go, the flour will spread out, which is a good powder with normal moisture; If it is not scattered, it is a flour with a lot of moisture. In addition, knead the flour by hand, the quality is good and the feel is soft; If it is too smooth in the hand, it means that the quality is poor.
(2), from the color point of view, high precision flour, white color; Standard flour is pale yellow; Poor quality flour is darker in color.
(3) Good quality flour smells normal and slightly sweet; If the quality is poor, there is a peculiar smell.
2. Is the whiter the flour, the better?
NO！ When we buy flour, we find that the flour is too white, please don't think about it, just turn your head and leave! Because this flour is most likely due to the addition of a flour whitening agent , benzoyl peroxide.
Benzoyl peroxide will cause inflammation of the skin and mucous membranes, and long-term consumption of flour with excessive benzoyl peroxide will cause the human liver. Severe damage to the cranial nerves.
3. How to make noodles?
Preparation - basin, flour, yeast, warm water (about 30 degrees).
(1) First soak the yeast in warm water, the approximate ratio of yeast and flour is 1:100.
(2) Pour the flour into the basin and prepare warm water and noodles.
(3) Stir clockwise with chopsticks while pouring warm water, add soaked yeast, yeast has some precipitation, stir well with chopsticks first, and then pour into the flour. Stir the flour with chopsticks until it does not move.
(4) Kneading by hand, it is recommended to press the pressure from the basin wall first, and add dry flour while kneading to prevent sticking to the hand.
(5) Knead the dough until smooth, cover the basin and move to a warm place to ferment for about 20 minutes.
The most suitable temperature for the hair surface is 27 ~ 30 °C. According to the change of climate, the temperature of water used in the hair surface should also be adjusted appropriately: cold water in summer; Spring and autumn with about 40 ° C of warm water; In winter, use hot water and noodles at 60 to 70 °C.
4. Tips for making noodles
When making noodles, a small amount of table salt can be added to the dough. Although it is simple to say, you will definitely feel that the effect is extraordinary after you try it.
If there are many bubbles inside the noodles, the wrapping points must be soft and delicious.
5. Rapid noodle method
If you forget to make noodles and want to eat pasta quickly, you can use - 500 grams of flour, add 50 ml of vinegar, 350 ml of warm water and evenly, knead well, about 10 minutes later add 5 grams of baking soda, knead hard, until the vinegar taste disappears.
6. Do you want to put alkali on the yeast noodles?
Alkali is mainly used to neutralize acidity. During yeast fermentation, some lactic acid and other acids will be produced, if the fermentation time is long, the dough will become sour, then some alkali must be added to neutralize the acidity.
If the alkali is mixed with more, it can be added to the white vinegar to neutralize. If you find that the alkali is mixed with more than seven or eight minutes when steaming to seven or eight minutes, you can sprinkle some alum water on the finished product, or apply some light vinegar water.
7: The dough should be awakened for a period of time
No matter what kind of dough, just after blending, the flour particles can not immediately suck the water from the outside into the inside, through the "wake" way to make the flour particles fully moisturized and absorb water expansion, so that the dough as a whole becomes more compact, thereby forming a finer gluten mesh, after kneading the surface is smooth.
The dough that is not awake is easy to crack and break when used, and the glossy surface cannot be kneaded, and the finished product is rough.
8. What is tender yeast noodles?
The so-called tender yeast noodles are fermented noodles without fermentation feet, generally up to 40% to 50%. The fermentation time of this yeast noodle is short (usually 2/3 of the fermentation time of the large yeast noodles) and the use of baking powder is not to make the dough too loose.
Due to the short fermentation time, the yeast noodles are not yet mature, so the young yeast noodles are tight and tough. It is very suitable for making small dumplings with thin skin and large filling, dumpling skin, etc.
Extended Knowledge: Tips for Storing Flour in Summer -
Summer is the most difficult time of year to preserve flour. In summer, there is a lot of rain, high temperature, high humidity, flour in the cloth pocket is easily damp and lumpy, and then contaminated by microorganisms and mildew, and easy to insects, resulting in can no longer be used.
Flour can be packed in plastic bags, and the method of "plastic isolation of oxygen" is used to isolate the flour from the air, neither moisture nor mold, nor is it prone to insects.