Ingredients
High-gluten flour ( appropriate amount ) | Salt water ( appropriate amount ) |
Corn flour ( Appropriate amount ) |
Homemade noodles (details version)
1.I use Aiju high-gluten flour, a bowl of salt water, about 1 teaspoon of salt
2. Add water little by little, and use chopsticks to stir it into a flocculation.The slightly dry flocculation makes the noodles chewy
3. Stir everything into flocculation, no dry noodles
4.Use your palms to knead them together
5.The flour wadding is relatively dry so it is not easy.Knead together, cover and let rest for more than ten minutes
6.Knead more and wake up more, Knead up and down
7.Knead it while standing upright
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9. Divide the panel into two and prepare cornmeal
10.Make a round shape and press into the center
11.Turn over Spread cornmeal
12.Rotate and flatten in circles until you can wrap the rolling pin p>
13. Spread cornmeal, roll up the rolling pin, push it from back to front with the palm of your hand, and then pull it back Recommend again
14. If it feels sticky, sprinkle cornmeal again and remove it too.Keep changing places to roll, basically just change places to roll.
15.Roll out To the ideal thickness, sprinkle more cornmeal
16.fold up
17.Folding fan pattern, 40% off in total
18.Cut into strips
19.Open and organize
8.Knead until smooth
Tips
It may not be easy to knead the dough until it is dry.Wake up a few times before kneading.Don’t worry.Choose high-gluten flour to make it stronger.
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