Again also need not hand roll face
Although menu name is hand roll face
Yuanfangzi: P5 of encyclopedia of Chinese style noodle
With makings
| Tall muscle flour | 500g |
| Salt | 25g |
| Egg | 1 |
| Clear water | > 250ML |
With the hand roll face with lazy machine (cold water dough) practice
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On chopping board, the pit opens among flour. Salt is put among
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Ordinal add an egg, clear water (differ because of flour, weather of north and south also has difference, so oneself are measured)
Rinse cent is joined for 3
First time 70%-80%
The 2nd 20%-30%
A few the 3rd water that shed a point
Wen Bi needs water under 30 degrees, the winter can use tepid water, the summer can add bit of salt to enhance the intensity of gluten and flexibility -
With fluid of hand agitate egg, salt, water, mix divide evenly
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Mix flour again, knead dough, roll is thin, control face machine too
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Pressure
, noodle is stuck together or scattering flour to avoid is to hang air
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This prescription can make about 12 noodle of this kind of small crowd, every caboodle is a bowl of small face probably such, feed generous to should want 3 small lot. The face piles the flour that increase a point, put one in the evening, be refrigerated the following day or freeze
Small stick person
2/ if dough is done wet wet, air of need noodle departure put again refrigerant perhaps refrigerate