刀削面的和面技巧 - 刀削面加盟多少钱

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刀削面的和面技巧
来源:http://www.wangshiren.com/添加时间:2018-09-15 14:37:05
刀削面的和面技巧
Noodle formula for cut noodles
刀削面对和面的技术要求较严,水、面的比例,要求准确,一般是1斤面粉3两水,冬天用冷水,夏天用温水。先把水分次慢慢加到面粉中,用筷子或手打成面穗,再揉成面团。揉好的面团是所有面食中最硬的,用手指按在面团表面,面团发硬按不下去不粘手为最佳。这样,和好的面团很容易就削成柳叶形状。
Knife cutting face and face of the technical requirements are more stringent, the ratio of water to face, the requirements are accurate, generally 1 kg flour 3 water, cold water in winter, warm water in summer. First add moisture to flour, then use chopsticks or hands to form face spikes, then knead them into dough. Kneaded dough is the hardest of all pasta. Put your finger on the surface of the dough. It's best if the dough is too hard to press down without sticking your hands. In this way, a good dough can be easily cut into a willow leaf shape.
刀削面加盟
1、面粉放在和面盆里,用筷子或手在面粉中间扎个小洞。
1. Put the flour in the basin and use chopsticks or hands to put a small hole in the middle of the flour.
2、往小洞里倒入适量的清水。
2, pour small amount of water into a small hole.
3、两手掌心相对,手指末端插入面粉与盆壁接触的外围边缘。
3. The palm ends are inserted into the outer edge of the contact between the flour and the basin wall.
4、用手由外向内、由下向上把面粉挑起。
4, use hands from inside to outside and from bottom to top to stir up flour.
5、挑起的面粉推向中间小洞的水里。
5, stir the flour into the water in the middle hole.
6、用手在小洞位置抄拌一下,把覆盖在水上的面粉和水抄板均匀,形成雪花状
6. Mix the flour and water board evenly to form a snowflake by hand in the small hole position.
带葡萄状的面絮。
With grape like noodles.
7、在剩余千面粉上扎个小洞,分次倒入适量的清水。
7, put a small hole on the remaining 1000 flour and pour it into the right amount of water.
8、把千面粉与清水搅拌均匀,形成雪花状带葡萄状面絮,周围有少许千面粉。
8. Mix the flour and water evenly to form a snowflake-like grape flour with a little flour around.
9、用手把雪花状带葡萄状面絮揉合在一起,再一点一点的往干面粉上渗入少量
9. Blend the snowflake-like grape flour together with your hands, and then pour a little more into the dry flour.
的清水。
Clean water.
10、用手揉成表面粗糙的面团,盖上一块湿布,放在一边饧制30分钟。
10. Knead the dough with a rough surface, cover it with a damp cloth and put it aside for 30 minutes.
11、揉好的面团用手指往下压,面团手感发硬,按不下去,且不粘手。
11, knead dough down with fingers, dough feel hard, can not press down, and do not stick hands.
12、饧半小时后的面团,放在案板上,要用力揉制,直到揉匀、揉软、揉光。
12. Put the dough on the board after half an hour and knead it vigorously until it is even, soft and smooth.
如果揉面功夫不到,削面时面条不成型,或者根本就削不下面条,削面时也容易粘
If you can't knead the noodles, the noodles won't shape when you cut them, or you can't cut them at all, and they stick easily when you cut them.
刀、断条。
Knife and broken bar.
13、饧好的面团放在案板上。
13. A good dough is placed on the board.
14、用力把面团一边揉制一边向身体部位的一端卷曲。
14, force the dough to knead and twist to one end of the body.
15、面团旋转90度,再用力反复揉制,直到把面团揉匀揉光,放在一边饧制10
15. The dough is rotated for 90 degrees, and then kneaded again and again until the dough is kneaded and kneaded. Put aside for 10.
分钟。
Minute.
16、再手把面团揉制一会,用手掌心按着面团,在案板上滚动。
16, knead the dough for a while, then press the dough on the palm of your hand and roll on the board.
17、把面团滚成中间凸起的椭圆形状。
17, roll the dough into a middle convex shape.
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