Understand the 4 "pasta principles", change the pastry chef in seconds, and suddenly find that making pasta is very simple

Today, I will share my tips for making pasta, and learn to never be in a hurry again, and make cakes more and more delicious

First of all, it is necessary to distinguish the types of flour, which are mainly divided into 3 types: low-gluten flour, all-purpose flour and high-gluten flour

Low-gluten flour is generally used to make pastries and cakes; High-gluten flour is mainly used to make bread; All-purpose flour is often used to make steamed buns

Today, take all-purpose flour as an example, which is commonly used in Chinese kitchens, and is the most common flour

First, the dead side

Dead noodles are unfermented dough, which can be kneaded directly with water as mentioned at the beginning, and the water can be cold or lukewarm water that is not hot

The reason why pancakes are not delicious is because it is more suitable for making noodles, dumplings, and vegetable boxes, and is characterized by being steamed, boiled but not suitable for frying, and it is more chewy and chewy when steamed

Reference for how to make [steamed vegetable box]

"Ingredients" 300 grams of flour, 1 small handful of leeks, half a carrot, 1 handful of vermicelli, 4 eggs

《Steps》

(1) First mix the dough, 300 grams of flour and 3 grams of salt to increase the gluten, then pour a small amount of 160 grams of water many times, stir into a dough and knead it into a dough, cover the pot and let the noodles rise for 30 minutes

(2) Then prepare the dish, 4 eggs with a little salt and stir into egg drops, put the egg liquid in the hot pan with cold oil, stir with chopsticks after a little solidification, and after frying, the eggs will be broken, and put them out to cool

(3) Boil water in another pot and put in 1 handful of vermicelli and cook for 5 minutes, after boiling soft, take it out and chop it, add a spoonful of dark soy sauce, 1 spoonful of cooking oil and mix well for later use

(4) Wash the leeks, drain the water and cut them into small pieces, then prepare half a carrot and chop it

(5) Pour eggs, vermicelli, leeks and carrots into the pot in turn, add an appropriate amount of salt, chicken essence, thirteen spices, oyster sauce and sesame oil and stir well

(6) Take out the awakened dough and knead it into 4 equal parts, arrange it into a round cake, and roll it out into a rectangular pancake

(7) Spread the filling evenly on top, and do not spread it all over both sides to prevent leakage of filling

(8) Fold it from one end, fold it with the seal facing down, and pinch both ends tightly

(9) Brush the steamer with oil in advance to prevent sticking, put in the dough, steam for 20 minutes after the water is boiled, and it will be cooked

The method is very simple, no need to make noodles to save trouble and convenient, cut to see the thin skin and large filling, fresh and fragrant, delicious and low calorie

2. Semi-hot noodles

Semi-hot noodles are replaced with half boiling water and noodles on the basis of the original dead noodles, which can increase the softness of the dough and not be too chewy to eat

The old Beijing chicken rolls, shredded potato rolls, and spring cakes that we often eat are made with half boiling water and half cold water, which increases the tenacity of the dough cakes, and it is slightly elastic when pulled, and it is not easy to be broken

Recommended Recipe [Shredded Potato Burrito]

"Ingredients Preparation" potatoes, flour, green peppers, carrots, salt, boiling water, cold water, lettuce, sweet pasta sauce

"Production Steps"

1. 280 grams of flour and 2 grams of salt, first pour in 90 grams of boiling water, stir into the dough, then pour in 90 grams of cold water and stir, knead into a dough, cover the dough for 10 minutes

2. Peel and shred potatoes and carrots, rinse them, shred green peppers, and mix the ingredients of the burritos freely

3. Pour oil into the pot and stir-fry potatoes, green peppers and carrots, pour in 1 tablespoon of soy sauce, 1 tablespoon of vinegar, half a tablespoon of sugar, 1 tablespoon of salt, and stir-fry for 2 minutes

3. Then take out the awakened dough, knead it into a smooth dough, knead it into long strips, and then cut it into the same size, I divided it into 6, the size is just right

4、案板上撒面粉，取一个面剂子，按扁擀成薄饼，尽量擀得‬薄一些，饼上多撒一些面粉，可以用擀面杖卷起来擀，很容易就擀薄了；

Preheat the pan and pour the oil, add the dough and fry until cooked on both sides

5. Spread the baked cakes, brush a layer of sweet paste, put 2 pieces of lettuce, and then put shredded vegetables to roll them up

3. Hot noodles

Hot noodles are all to use hot water, strong water absorption, after scalding loses ductility, not easy to fold and not easy to roll, very easy to disconnect, suitable for sugar cakes, oil corners, meat boxes, especially soft and strong

推荐‬做法‬【炸糖糕】

400 grams of water, 250 grams of flour, 15 grams of sugar, 100 grams of brown sugar, and 20 grams of cooked flour

(1) First pour the water into the pot, add 15 grams of sugar to boil, pour in 250 grams of flour while hot, stir quickly to mix, after the dough is scalded, cover with plastic wrap, let it cool and then knead the dough

(2) Sugar cake filling: 100 grams of brown sugar, 50 grams of white sugar, 20 grams of fried flour, mix evenly, brown sugar has lumps, roll out with a rolling pin in advance

(3) The dough has also been cooled, move it to the cutting board, knead it smooth, then knead it long, knead it into small portions and knead it into a circle

Then pinch the dough ball into a small bowl, put two spoonfuls of sugar filling, tighten it with the tiger's mouth, knead it again and press it slightly flattened, and the sugar cake is ready

(4) After all is done, heat the oil, the oil temperature rises to 5 into the hot and then puts in the sugar cake blank, fry it until it is set, turn it over, and finally fry it until it is golden brown on both sides, eat it while it is hot, the outside is crispy and the inside is soft, and the sugar filling is sweet and juice

Fourth, the dough

Noodles are more common, we often eat steamed buns, buns, flower rolls, hair cakes, flour cakes, etc. are made by fermentation, and noodles should be added an appropriate amount of yeast powder, the ratio is 1 kg of noodles with 5 grams of yeast, you can add an appropriate amount of sugar to promote fermentation

The low temperature in winter will reduce the activity of the yeast, we can first use warm water about 30 degrees to melt it, which can shorten the fermentation time, generally about 5 hours

In summer, the yeast activity is high, and the fermentation time is very short, and the fermentation time is very short, and the fermentation can be done for 1 hour in 35 degrees Celsius

Fermented dough is twice as large as the original dough, has a honeycomb-like tissue inside, and is very soft and easy to digest

Recommended【Sesame sauce pancake】

300 grams of flour, 160 ml of warm water, 3 grams of sugar, 2 grams of salt, 3 grams of yeast powder, 1 tablespoon of cooking oil

Sesame sauce: 3 tablespoons of sesame paste, 1 tablespoon of dark soy sauce, 1 tablespoon of chicken essence, 1 tablespoon of five-spice powder, 4 grams of salt, appropriate amount of sesame oil

(1) 300 grams of flour plus 3 grams of sugar, 2 grams of salt, 3 grams of yeast powder, 1 spoon of cooking oil stir well, then pour a small amount of 160 ml of warm water many times, and seal the dough to rest for 1 hour

(2) Next, make sesame sauce, 3 tablespoons of pure sesame sauce and an appropriate amount of sesame oil to pour out, then add dark soy sauce, chicken essence, five-spice powder, salt, and stir into such a smooth and delicate sesame paste paste;

（3）面团醒好后继续揉光滑，先擀成大号牛舌饼的样子，然后再擀成长方形大面饼，不用擀得‬太薄，0.5厘米左右就可以，均匀的抹上芝麻酱

(4) After wiping, roll it up from one end, and roll it while pulling, so that the layers are richer

(5) Then cut the dough into equal portions and pinch both ends firmly

(6) Gently pull the dough long, you can press it while pulling it to avoid tearing

(7) Then pinch both ends separately and fold them in half

(8) Finally, it is folded into a round cake, and the dough is ready

(9) Prepare a bowl of water, a plate of sesame seeds, pick up the cake smooth side down, dip it in the water first, and then dip it in the sesame seeds, don't take it out in a hurry, press it round and thin

(10) After all is done, cover with plastic wrap to prevent air drying, and carry out a second proofing for 60 minutes

(11) After waking up, it will become very light, pour oil into the pan and put it into the sesame sauce cake, one side of the sesame paste is facing down, fry until it is turned over frequently, both sides are golden brown, press it and quickly pop back into the pan

The fluffy and multi-layered sesame sauce baked cakes are ready, the color is golden, the layers are rich, and the taste is charred on the outside and tender on the inside

You can have a variety of pasta, as long as you understand the principle of pasta, novices can become chefs