How to make soba noodles

There are many ways to make buckwheat noodles, and the taste of buckwheat noodles made by different methods is different. Many friends have a special liking for the delicious buckwheat noodles, and it has become a kind of noodles that many of us particularly like. Indeed, buckwheat noodles are not only delicious, but also rich in many kinds of nutrients. Compared with ordinary noodles, it will bring more benefits to us. Let us learn about how to make buckwheat noodles.

Attention should be paid to the temperature of the water. Generally, warm water is required in winter and cool water is required in other seasons. Because the temperature of the dough is easily affected by the natural air temperature, the temperature of the kneaded dough is always maintained at 30°C by using different water temperatures when kneading the dough. This is because the protein in the flour has the highest water absorption rate at this time, which can reach 150%. At this time, the gluten formation rate is also the highest and the quality is the best, that is, the extensibility and elasticity are the best, and it is most suitable for stretching. If the temperature is lower than 30°C, the water absorption and quality of the protein will decrease as the temperature drops. More than 30 ℃, will also reduce the formation of gluten. When the temperature reaches 60 ℃, it will cause protein denaturation and lose its performance. Then: keep the dough in the most suitable stretching range. Secondly: Add appropriate amount of water and ash when kneading the dough, because both can increase the formation rate and quality of gluten in the dough. For example, the osmotic pressure of an appropriate amount of water can reduce the distance between protein molecules in the dough and increase the density. In particular, it can enhance the viscosity of gluten protein, thereby improving the formation and quality of gluten. When kneading the dough, you should also add an appropriate amount of water and ash, because both can increase the production rate and quality of gluten in the dough. For example, the osmotic pressure of an appropriate amount of water can reduce the distance between protein molecules in the dough and increase the density. In particular, it can enhance the viscosity of gluten protein, thereby improving the formation and quality of gluten. The emphasis is on "three times of water, three times of ash, and ninety-nine and eighty-one times of rubbing". The ash in it is actually alkali, but not ordinary alkali. It is an alkaline substance made from burning the tung grass produced in the Gobi Desert, commonly known as tung ash. Adding it to the noodles not only gives the noodles a special fragrance, but also makes the noodles smooth, yellow, chewy and strong. In recent years, special dough kneading agents have been used instead. Dough kneading skills are still the most critical.

We can all make buckwheat noodles ourselves through the above content on how to make buckwheat noodles. These methods are not very good methods, which can effectively help us taste more delicious buckwheat noodles. At the same time, in the future life, we must learn more about some related content, so that we can bring more deliciousness to ourselves.