Many noodle restaurants in Guangzhou advertise alkaline water surface. How is it made?

Alkaline water surface is not made by any machine. Alkaline surface is one of the most common pasta. Adding alkali to flour can remove the sour taste in dough and make flour more swollen, white and soft. In many places, alkali is added to pasta to improve the taste.

Production method: 1. Dry the noodles with alkaline water and increase the pressure with bamboo. First, roll the dough into 2-3 cm thick noodles with a rolling pin and spread them on the wooden table against the wall. Then one end of a bamboo (known as a bamboo riser in Zhongshan) more than ten feet long is fixed at the top with a very elastic rope, and the other end is far out of the wooden table. The noodle maker rode on a bamboo lifter and bounced up and down hard. (You can also put an iron ring on the opposite side of the chopping board with a bamboo stick in the middle. The chef rides on the bamboo stick and presses it back and forth repeatedly from left to right to make the dough moderate in hardness.

2. Let the bamboo roll out the dough, thin it, fold it and press it again. After about twenty or thirty minutes, it will become as thin as paper and can be cut into noodles. The knife that cuts the surface must be sharp, and people must be integrated with body and mind. Because the pressed noodles are dry and tough, it takes women's strength to exert themselves and grasp the rhythm to cut out beautiful noodles. The dough is pressed into 1 ~ 2 mm thick and 2 ~ 4 mm wide.

3. Put the pressed noodles on bamboo strips and dry them in the yard, so that they can be preserved for a longer time and can be eaten at any time.

The purpose of alkali treatment is to remove the sour taste in dough and make the finished product more swollen, white and soft. The key to good alkali is to master the concentration of alkali water, generally 40% alkali water is appropriate. The test method is: cut a small piece of fermented dough and throw it into the prepared alkaline water. If it sinks but does not float, the concentration of alkaline water is less than 40%, and it can be dissolved by adding alkali; If the horse rises to the water surface after descending and the alkaline water exceeds 40 degrees, it can be diluted with water; If the thrown dough rises slowly, it is neither floating nor sinking, indicating that the alkali concentration is appropriate. Normal fermented dough can be made into cakes after kneading.

In order to ensure the success of alkali test, the dough with good alkali can be cut into small pieces and steamed in a cage first, which is called "alkali test". After steaming, the color is supplied to the spindle pile, the melon cover falls asleep, and the high-quality floor is inelastic. If it tastes sour, there will be less alkali, so it needs to be rubbed with alkaline water. If the color turns yellow after steaming, or the skin is cracked and the alkaline taste is obvious, cover the dough with a wet cloth and dry it for a while. If the alkali is tested, the dough is white, bright, soft and elastic, which means that the alkali is right and can be used to make cakes immediately.