No Matter What Noodles You Make, As Long As You Master These 5 Flour and Water Ratios, You Can Guarantee Success Every Time
Guide: No matter what kind of noodles you make, as long as you master these 5 types of flour and water ratios, you can guarantee success every time. Recently, fans have been asking me: how much water do you need for 1 of flour to make steamed buns? How much water do you need for 1 of flour to make hand-pulled noodles? How much water do you need for 1 of flour to make scallion pancakes? And some other questions.Actually, I think these questions from fans are very good, because only by mastering the basic flour and water ratio can you make noodles successfully.Therefore, I told some of them about the water and flour ratios for these types of noodles, and many people practiced according to my method, and they all said they could make successful noodles every time! Today, I'm going to tell you about these 5 water and flour ratios, no matter what kind of noodles you make, as long as you follow the ratios below, you can guarantee success every time.
First type: Oil Dough, Oil Buns, etc.
When making oil dough, you need to use medium-strength flour, generally 500 grams of flour corresponds to 335 ml of water. Since making oil dough also uses 1 egg (about 60 grams), 500 grams of flour corresponds to 275 ml of warm water.
When making oil dough, 500 grams of flour besides water and eggs, also needs 8 grams of salt, 3 grams of baking soda, 3 grams of aluminum-free baking powder, and 15 ml of edible oil. These substances are added together when kneading the dough. When making oil dough, the dough cannot be kneaded repeatedly, just mix it lightly. If the dough is kneaded too much, the dough will become elastic, which will make the oil dough not expand much.
Second type: Steamed Buns, Buns, etc.
When making steamed buns, you need to use medium-strength flour, generally 500 grams of flour corresponds to 235 ml of water. The dough for making steamed buns and buns cannot be too dry or too wet, otherwise the steamed buns made will not be soft and delicious. If it's in the spring and winter seasons, it's best to use 35-degree warm water to make the dough, which can make the dough ferment more quickly. When making steamed buns and buns, you must repeatedly knead the dough, the smoother the dough is kneaded, the softer the steamed buns will be.
Third type: Hand-Pulled Noodles, Noodles, etc.
When making hand-pulled noodles, you need to use medium-strength flour, generally 500 grams of flour corresponds to 225 ml of water. When making hand-pulled noodles, you usually add 1 egg and 1 egg is about 60 grams, so when using 500 grams of flour, you need 165 ml of water. When making hand-pulled noodles, to make the dough more elastic and flavorful, you usually add a certain amount of salt. 1 of flour corresponds to 4 grams of salt. When making hand-pulled noodles, don't add too much water, otherwise the noodles cooked will not be elastic.
Fourth type: Dumpling Wrappers, Wonton Wrappers, etc.
When making dumpling wrappers, you need to use strong flour, generally 500 grams of flour corresponds to 240 ml of cold water. When kneading the dough, 500 grams of flour also needs 3 grams of salt and an egg yolk (about 30 ml). So when making dumpling wrappers, 500 grams of flour corresponds to 210 ml of water.
When making dumpling wrappers, adding egg yolk is to increase the protein in the flour, making the dumpling wrappers more elastic and delicious. Adding salt makes the dumpling wrappers more elastic and delicious.
Fifth type: Scallion Pancakes, Layer Cakes, etc.When making scallion pancakes, you need to use medium-strength flour, generally 500 grams of flour corresponds to 275 ml of hot water. To make scallion pancakes taste crispy and soft, you must use 100-degree hot water to make the dough. When kneading the dough, while adding hot water, mix the flour. This will cook every grain of flour, making the scallion pancakes crispy.No matter what kind of noodles you make, as long as you master these 5 types of flour and water ratios, you can guarantee success every time.
