Why does the cold skin I made break? What should I do if the cold skin breaks easily?

As we all know, Liangpi is a common delicacy. It has many ways of making and rich flavors. It tastes very fragrant and is loved by people. Many people often eat Liangpi, especially in summer. Some people also make Liangpi at home, but the Liangpi is easy to break. So why is the Liangpi you make easy to break? Let's take a closer look!

Why is the cold skin I made easy to break?

1. The dough is not kneaded well

① No salt added

Before kneading the dough, you need to add an appropriate amount of salt to the flour to increase the gluten content of the flour so that it will not break easily when making the cold skin.

②The dough is not kneaded evenly

Pour clean water into the flour while stirring with chopsticks. Then knead the mixed flour into a smooth dough. Make sure to knead the dough thoroughly and do not create a mixture of dry and wet dough.

③No wake-up

After the dough is kneaded, do not put it into water to wash it immediately. Instead, let it rest first. Cover the dough and let it sit for about 20 minutes to allow the moisture and flour in the dough to reach a balance. This will also allow the dough tissue to reshape and accept its new identity, so that it will not break or fall apart easily when you wash it. You can do this 2 to 3 times. The dough will be chewier and the cold skin will not break easily.

2. Starch water settles for too long and causes cracking

The step of settling the starch water is very important. Some people let the starch water settle overnight after washing the noodles, and then steam the cold skin the next day. As a result, the steamed cold skin will crack. This is because the settling time is too long, the water content in the starch becomes less, and the cold skin will dry out and crack.

Therefore, the time for starch water to precipitate is generally 3 to 4 hours. If the time is too short, the starch will not be completely precipitated, and there will be too much water. The steamed cold skin will be sticky, shapeless, and difficult to peel off.

What are the requirements for making Liangpi?

1. Use warm water to make the dough. Add 1g of salt to 100g of flour. The dough should be harder and knead it for a while, preferably about half an hour.

2. The batter needs to be filtered. The batter should not be allowed to settle for too short a time. It is best to settle it for four to five hours or overnight. If the batter ratio is not appropriate, the batter will be too thick and will become hard and break. The best ratio is 2.5 pounds of batter for 1 pound of flour. If too much batter is added at one time, the cold skin will be too thick and will not be chewy.

3. When making cold noodles, use a high fire, but not too high, just keep the water boiling.

4. The steaming time of cold noodles is generally about one and a half to two minutes. It is most suitable to open the lid and let the bubbles form. If the time is too short, it will not be cooked, and if it is too long, it will crack.

How to make Liangpi at home

1. First of all, in terms of material selection, we use Wudili high-gluten flour for making cold noodles, which should be at least four stars. The cold noodles made with such flour are strong. In addition, we need 1 jin of flour and 6 liang of water to mix the dough, and make sure that the hands, the noodles and the basin are all smooth. Only when the noodles are well kneaded, the cold noodles will not be bad. First, we need to save half an hour, and then we will wash the noodles. Washing noodles is also a technical job. You have to rub, knead, rub and knead with your hands non-stop! Until the water in the basin is no longer turbid, then it can be washed well, and the gluten washed out will be relatively clean.

2. Then, let the washed water sit for four or five hours in summer. If you let it sit for a long time in summer, the cold noodles will become sour easily, and the steamed cold noodles will be sticky and not chewy. In winter, let it sit for a longer time. Because the weather is cold in winter, it is okay to let it sit for a longer time.

3. Drain the settled cold noodle water until there is only starch on the bottom of the basin.

4. When we make cold skin, we add a little edible alkali into the batter. The purpose of adding edible alkali is to make the cold skin more chewy. Of course, you can also choose not to add it.

5. The next most critical step is to adjust the paste. If you don't adjust the paste well, the cold noodles you steam will be hard, not soft and chewy. If you are a novice, you can use a specific gravity meter to adjust it when you are ready. The specific gravity meter shows between 17 and 18, which is just the right degree for making cold noodles. We have been doing it for a long time, so we don't need a specific gravity meter, we just rely on experience.

6. After the seasoning is done, start steaming the cold noodle, which is also a critical step. When steaming the cold noodle, you must use high heat. First brush the pan with oil, then scoop a spoonful of batter, shake it evenly and put it into the pot, cover the pot, and steam it on high heat for two to three minutes. You must steam it on high heat, this is the most critical step. If your heat is not enough, the cold noodle will break easily.

7. If you want the cold noodles to be unbroken, you should steam them over high heat for two to three minutes. This way, the cold noodles you make will be chewy and soft enough that they won't break.