The ratio of flour to water in pasta production
Taro, buns, Hanamaki: 500g flour + 200g sailor noodles, machine surface: 500g flour + 150g water, or 500g flour + 5 eggs, plus 3-4g salt dumpling skin: 500g flour + 200 g water + 2-4 g salt strip: 500 g flour + 300 g water + 2-4 g salt noodles, small ramen: 500 g flour + 200 g water (hard) or 300 g water (soft) + 2 - 4 grams of salt pizza: thick bottom dough: 500 grams of flour, 270 grams of warm water, 25 grams of sugar, 5 grams of salt, 25 grams of oil thin bottom dough: the top of the square without sugar, the buns, taro, Hanamaki, pizza, It is also necessary to add yeast to the fermentation. Everyone knows that the dough of the pancakes, the warm water or the cold water and the flour layer of 500 grams of flour, add at least 250 grams of water, otherwise the cake will be hard after being cooked. It is best to use half of the flour with boiling water and noodles, half of the flour with warm or cold water, and the fried cake is soft, and the stuffed cake is the same.
The surface is divided into cold water, warm water and hot water. One: Pasta suitable for hot water dough: hot water dough is also called boiling water dough or hot noodles. The surface water temperature is generally 60-100 degrees. Because of the action of hot water, the protein in the flour solidifies and decomposes the water, the gluten is destroyed, the starch absorbs a large amount of water and expands into a paste and decomposes the monosaccharide and the disaccharide, thus forming a hot water dough. The product is semi-transparent and has a poor color, but the taste is delicate, rich in sweetness, and the heating is easy to mature. Hot water noodle is suitable for making buns, steamed dumplings, siu mai, pot stickers, oil cakes, etc. Two: Pasta suitable for making with warm water dough: flour and a proper amount of warm water prepared at about 50 degrees is called warm water dough. Since the water temperature is higher than that of cold water, the diffusion of water molecules is accelerated, so that the formation of gluten texture is limited, and the water absorption of starch is increased. The dough has lower gluten, toughness and elasticity than the cold water surface, and is made into a variety of colors. In cold water dough. The characteristics of warm water and noodles are soft and strong, rich in plasticity, easy to form; not easy to leave after cooking, moderate in taste and white in color. This feature is especially suitable for making various steamed cakes, such as cabbage cake and gold fish cake. Four cakes. Three: Suitable for pasta made with cold water dough: cold water dough is a water-mixed dough prepared by mixing water at a temperature below 30 degrees, commonly known as cold water surface. Due to the use of cold water or lower temperature water and noodles, the protein in the flour cannot be thermally denatured, resulting in more and stronger gluten. Starch does not expand and gelatinize at low temperatures, so the formed surface is united, tough, strong, and stiff, also known as 'dead surface.' The cold water surface is characterized by a white color of the finished product, which is refreshing and sticky, and is not easily broken. It is generally suitable for boiled and branded varieties, such as dumplings, noodles, spring rolls, pearl soup, pancakes, and the like.