What is the effect of adding eggs to noodles

Usually when making many pastry desserts, eggs are added to the dough. Adding eggs has many functions. First of all, it is an emulsifier, which can make the flour expand. In addition, eggs are also an important reason for the delicious taste of cakes. Whether you are making pastries or other pasta, adding one or two eggs not only makes it taste good but also has very good nutritional benefits.

What is the role of adding eggs to noodles

Adding eggs to flour mainly acts as an emulsifier. Through beating, a large amount of air enters into the flour, forming an expanded volume. In addition, eggs are also the source of the delicious taste of the cake.

Ingredients: 150g flour, 2 eggs, some salt, some water (about 300ml), 20g oil, some radish

Add eggs, salt, oil and water together and beat until the salt is dissolved. Slowly add flour and mix. If there are lumps in the flour, press them with a spoon. Finally, add water chestnuts and mix until there are no lumps at all.

Turn on medium heat, use a flat non-stick pan, pour a little oil, pour the batter from the center. If the batter spreads irregularly around, it proves that the batter is too thick, add more water to the batter.

Once the diluted batter is poured in, it spreads evenly around, and the batter also flows quickly when the pan is shaken. After turning it over, you can cover the pot or not.

Put flour, white sugar, lard and eggs in a small bowl and mix well. Slowly pour in boiling water while stirring with a rolling pin. Do not pour too much boiling water. There should be 2/3 dough and 1/3 flour in the bowl. After it cools down, knead it into dough with your hands and set aside.

Put oil in the pan and heat it to 70% hot, make the pancakes and fry them in the pan until golden brown, then immediately remove from the pan and serve.

How to add eggs when making dough ?

For people who make cakes and bread, gluten is always a hot topic. For cakes, the gluten content should be less, but for bread, there is another set of evaluation standards. Different breads should have different gluten contents. For example, challah should have a lower gluten content, while ciabatta should have a very high gluten content.

Gluten formation is a complex matter, and many factors can influence it. There are four factors related to this issue: kneading time, amount of water, salt, and enrichment (oil, eggs, fat, etc.). The longer you knead, the stronger the tendons will be. The contact time between flour and water will also affect the formation of gluten. The longer the contact time, the more gluten there is. This process is called autolyse. The effect of salt is more complicated. On the one hand, salt will inhibit the activity of enzymes in flour and reduce the rate of gluten formation. On the other hand, salt will absorb water, reducing the water content of gluten while strengthening the structure of gluten. If enrichment is added to dry noodles, it will quickly wrap the dry flour and inhibit gluten formation. That's roughly the principle.

Next it depends on the order .

1. Should the eggs be put in whole or beaten? Is there any difference?

When making cakes, the gluten content needs to be low, so the number of times the dough is kneaded should be reduced. In theory, you can beat the eggs a little bit before adding them. But since low flour should be used, the difference will not be very big. But if you are making challah bread, the order is a bit particular. You should first mix the flour, water and yeast. Do not stir too much, let it autolyse, and then add the egg.

2. Should salt be added to the eggs or to the flour?

For salt to work on the enzymes in flour, water is necessary. For baking cakes, if you add salt directly to the flour, it won't take effect until the eggs and water are added, which is the same as beating the salt into the eggs and then adding to the flour. But making bread is different. The common method is to mix the ingredients except salt first, stir until the dough is gluten-free, and then add salt to the gluten-free dough. This will speed up gluten formation.