Why do hand-rolled noodles break? How to make hand-rolled noodles without breaking

Many friends like to eat hand-rolled noodles, because they are chewier and more fragrant, but in the process of making hand-rolled noodles, they always break when they are put into the pot to cook. Why do hand-rolled noodles break? How can we make hand-rolled noodles break? Friends, hurry up and learn with the editor!

Why do hand-rolled noodles break?

In fact, the most fundamental reason is that the dough was not fermented well. We all know that the first thing we need to do when making hand-rolled noodles is to knead the dough. The key to whether a bowl of noodles tastes good or not lies in the method and technique of kneading the dough.

When making hand-rolled noodles, you must make the dough harder (that is, it must be chewy enough). The dough for hand-rolled noodles should be hard so that it will be chewy and elastic when eaten! The dough for pancakes should be soft so that the pancakes are soft and delicious. The production methods are similar, with slight modifications, mainly depending on how much water to use and practice more times! You can also add some salt when kneading the dough to make the noodles chewy.

How to make hand-rolled noodles without breaking

1. Add some salt when kneading the dough to increase its stickiness

2. You can apply some oil on the dough and wrap it with plastic wrap.

3. Let the dough relax for 20 minutes to make it more resilient

If you roll the dough by hand right away, it will break. So you must let it rest for ten to fifteen minutes, and put it in the pot when the water is boiling so that it is not easy to break.

How good is the dough?

The standard is: "Three lights"! Basin light! Hand light! Face light!

The surface of the kneaded dough is white and smooth. After all, the dough is made of water. If it loses water, it will be useless. Before kneading and using it, we use a wet steamer cloth. As long as it is wet but can't be wrung out of water, a clean cloth will do. Let the dough stand at room temperature for 20-30 minutes, then

This process is called "kneading the dough". It is probably to give the dough enough time to wake up. The storage time should not be too long, and the environment should not be too hot! Otherwise, the dough will rise.