What's the difference between hand-made dough and dough press?

Hello, according to my personal experience, I prefer to eat handmade noodles. The noodles pressed by the noodle press are not firm or rotten! If you buy a noodle press outside, most of them will be doped with some additives to make the noodles look smoother. Handmade noodles are rolled by hand, which is naturally stronger! But handmade noodles are more expensive, because it is time-consuming and laborious, and the noodles pressed by the noodle press are labor-saving and time-saving! If you can do it yourself, I suggest doing it at home!

I can tell you how to make your own handmade noodles:

Prepare materials

Flour:

The raw material of handmade noodles is flour, which can be standard flour, Fuqiang flour or jiaozi flour. If you can use the best flour produced in Xinjiang, especially the noodles rolled from the first noodle ground by new wheat, it will have a strong wheat flavor, a strong taste and a higher protein content.

Wash basin:

Ceramic pots, enamel pots and metal pots are all acceptable. If you use an extra-large non-stick pan, you can also avoid loose noodles sticking to the side of the pan, leaving no dried noodles residue.

Water:

Tap water will do. If you pursue natural flavor, you can use mineral water.

Seasoning:

Salt can increase the toughness of noodles. You can add a little sugar, which will blend the taste of noodles. You can also add egg liquid, egg yolk powder, minced shrimps, fresh bamboo shoots, fresh fish, fresh chicken juice ... to enhance freshness, and the nutrition is more reasonable.

Chopping board and rolling pin:

If there is no motherboard longer than 1m, you can use a clean desktop instead. The rolling pin should have a uniform thickness and a cross-sectional diameter of at least 80 cm.

Step 1: Generally, it takes about 500g of flour to make handmade noodles for two people, and the ratio is 4 parts of flour and 1 part of water. If you like to eat "Xinjiang noodles", the ratio is three parts of flour and one part of water, and the opponent's strength and endurance requirements are relatively high.

Step 2: Put the flour into the basin, inject clean water for 2-3 times (the water temperature should not be higher than 5 degrees at room temperature), and add seasonings such as salt according to taste. At this time, the flour will be in the form of lumps or flakes. Stir it in one direction with your fingers, then knead it repeatedly with your palm, and knead all the water and loose noodles together until it reaches the highest level of "surface light, basin light and hand light", and then continue kneading 15~30 minutes.

Step 3: Wake up the dough. The dough just kneaded is too hard to be rolled into a uniform thickness. You need to cover it with a wet clean cloth or gauze and let it stand for more than 30 minutes.

Step 4: Sprinkle some dry flour on the chopping board, commonly known as "fine flour". Put the "awake" dough on the chopping board, then knead it and flatten it with a rolling pin.

Step 5: Sprinkle some thin flour on the bread surface, flatten it with a rolling pin, and slowly roll it open while changing the rolling direction. Roll it with a rolling pin into as thin a dough as possible, round or rectangular. Touch it with your hand to see if the thickness of the dough is even. If there is a thick part, roll the dough into a uniform thickness with a rolling pin.

Step 6: Fold the dough pieces. To avoid sticking together, spread a thin layer between the skins.

Step 7: Cut slowly and evenly with a completely dry sharp knife, with arbitrary width and fineness. If the dough is rolled thin, it's best to cut it into wide noodles.

Step 8: Sprinkle more fine noodles on the cut noodles, then gently stir the noodles until the roots are obviously not adhered to each other. Lift the noodles and shake off the excess fine noodles.

Step 9: Put the cut noodles on the curtain to dry. Although the noodles can be cooked immediately, if there is enough time, leave it for 30 minutes to dry slightly, and the cooked noodles will taste better.

Step 10: Boil the water in the pot and add a little salt and sugar. The best way is to put 1 noodles in the pot at a time, keep the water on and cook for about 5 minutes.

Note: if you cut a lot of noodles, don't put them all in the pot at once, or you will cook a pot of batter.