My dough press is fully automatic Fuxing brand. Generally, 200g of flour can be pressed 25 times to make a smooth and elastic dough.
★ ★ ★ ★ ★ ★ About the flour
High gluten flour, medium gluten flour and low gluten flour can be pressed, depending on what kind of texture you do.
★ ★ ★ ★ ★ ★ About the water volume
I generally control 45% water (50% pure milk) to make buns and steamed buns in the press. Sprinkle the right amount of flour over the press in the middle of the way, not only will not let the dough too soft card machine, but also can help the dough exhaust.
Noodle press makes noodles typically 35% water. Almost no need to flour the noodles.
★ ★ ★ ★ ★ ★ Common liquid water content
You can use a variety of fruit and vegetable puree, eggs, milk and other liquids instead of water. However, you should control the amount of water, if it is easy to form a ball at the beginning, it means that the amount of water is too much and will stick to the machine.
The consistency of fruit and vegetable puree varies depending on the amount of water you add, for example, puree of purple potato will be much thicker than pumpkin puree. This so can not be uniform, depending on the state! Status! Status!
Pure milk 90%, i.e. 100g of water instead of milk needs 110g.
75% whole egg, 90% egg white, 50% egg yolk, negligible fat. For example, 100g of flour + a medium-sized egg to make egg noodles without adding a drop of water is just the right ratio.
Light cream is about 65% water content, 35% fat content, for example, many Hokkaido toast recipes have light cream. Remember to reduce the butter or liquid grease accordingly.
Bananas 75% (Surprise, bananas have such a high water content!!!)
★ ★ ★ ★ ★ Various liquids and texture
The texture of the whole egg white and the resulting pasta is smooth, even a little crunchy, mmm, reminds me of making cookies with egg white in the cookie pattern. The texture is crisp and strong, the cookie pattern with egg yolk is not good in three dimensions, the texture is a little crispy.
Purple potatoes, pumpkin and other starchy rootstocks are easy to cook. The noodles made from starchy roots such as pumpkin are easier to cook into a paste. Too much starch. It is recommended to use purple kale instead of purple potatoes to make purple, and carrots instead of pumpkin to make orange. Substitute pumpkin to make orange.
Spinach juice is a personal favorite for texture, no excess starch, and super beautiful coloring. Also: chlorophyll turns brownish-green when heated, and adding a pinch of baking soda when you make the noodles will prevent browning. Just a pinch!!!
It is not recommended to use dragon juice with the noodles, she will change her face, and the rosy red turns a very unattractive flesh color when heated
Tomato juice will be with the girl powder, recommended.
★ ★ ★ ★ ★ About water temperature
Using cold water in the summer to control the rate of fermentation (as the machine friction will also produce heat) and warm water not above body temperature in the winter (36 degrees) will allow the baby yeast to work more actively.
Make sure you don’t use very hot water, it will kill all the yeast’s activity! Freshly made pumpkin puree and mashed potatoes also need to be cooled before adding yeast.
★ ★ ★ ★ ★ About the yeast
I usually use high sugar resistant dry yeast, Angelina can be used to make breads with high or low sugar content.
The most suitable fermentation temperature for yeast is 25℃-35℃, above 45℃ yeast activity will drop sharply, less than 4℃ will be dormant.
In winter, the amount of yeast can be increased to 2% in low temperature. 1% in spring and autumn
★ ★ ★ ★ ★ ★ About sugars and oils and fats
In bread making, the sugar and fat are based on personal preference. For example, lean bread, which is a favorite of fat-loss people, is made with almost no oil and no sugar. Japanese sweet buns are usually high in oil and sugar.
But you can’t just add fat to steamed buns, it will affect the fermentation. In my youth and ignorance, I once made steamed buns with light cream instead of all the liquid in the refrigerator. It’s not up, it’s solid and greasy! It’s because light cream is 35% fat, and high fat cuts through the gluten.
The proportion of granulated sugar 3%-7% (a little sweetness); 8%-10% (slightly sweet); 10%-20% (very sweet), depending on family preferences put.
To make steamed buns bun fat 5% is enough, to make bread 10-15% is fine. (Solid butter is generally used to prevent the formation of gluten with the oil method, liquid fat can be put first without affecting the formation of gluten).
|100 g (after shelling)|
How to make homemade noodles and egg noodles (noodle press version)
Pour the flour, egg, and salt into a mixing bowl and stir with chopsticks to form a coarse, loose wisp. (Note: the dough to make noodles drier than buns steamed bread, do not rush to add water.)
All the ingredients are simply mixed into a crumbly ball, no sango oh.
Roll out the dough with a rolling pin and press the dough a little thinner so it can be eaten by the press. (If you’re rolling by hand, it’s best to let the dough stand for at least half an hour so that the flour can absorb the water and react with it. Otherwise, the dough will be too dry to roll out.
It doesn’t matter if the dough is very loose at the beginning, it will be formed into a sheet by the fifth time of pressing.
After 7 or 8 pressings, the dough will be formed and become soft.
At this time, we can pour the flour scraps from the bowl into the sheet, and then flatten both sides of the sheet to prevent the scraps from leaking out. Then continue through the press ……
When folding the dough over the press, pay attention to the direction of the dough sheet, so that the dough can let out more smoothly and the remaining dough (puffing) and the dough can blend better.
One hand should immediately pull the dough forward when you pass the press, if you are slow, it will stick together like above.
After 20 times of pressing, the dough was already smooth and not sticky, no additional puffing was needed on the way, only the previous dough was mixed in.
After 25 times of pressing, the dough is already very smooth and elastic. This means that a certain amount of gluten has formed.
At this time, the press from 1 to 2 gears gradually increase gears, each gear after 2 times the press will slowly press the dough thin, press to the 5th gear I think the thickness is suitable, then no more 6th gear.
Cut the pasta into your preferred length and start pressing. I’m not sure how much I’ll be able to do this, but I’m sure I’ll be able to do it in the future.
Remember to dust the noodles after pressing them, otherwise they will stick to the ugly lump. It is expected that within two days will be finished eating on the refrigerator, eat not finished to freeze, egg protein is so high exposed to the air is easy to spoil.
When you want to eat it, boil a pot of water and stir it with chopsticks to make it fall apart.
Mushroom and egg noodles. The fresh kind that falls off your eyebrows.
Sometimes I also make a bowl of stir-fried noodles, using 50g of green spinach noodles + 50g of pink tomato noodles. It’s so satisfying to be a facehugger!