Title: How to mix noodles to make noodles – from hot topics to home-cooked tips
Among the hot topics in the past 10 days, content related to food production, especially pasta, continues to heat up. From the “handmade noodle challenge” on social platforms to the “ramen skills” in short videos, mixing noodles and making noodles has become a popular practice in many home kitchens. This article will combine recent hot topics and share the detailed steps and data of making noodles in a structured way to help you easily master this traditional skill.
1. An inventory of recent hot pasta topics
| hot topics | Platform popularity index | Related keywords |
|---|---|---|
| #handmadenoodlechallenge | Douyin/320 million views | Noodle mixing ratio, noodle waking time |
| "Wonton noodles" intangible cultural heritage controversy | Weibo/hot search No. 7 | High gluten flour selection |
| AI generated noodle recipe | Station B/100,000+ barrages | Water temperature control, kneading techniques |
2. Standardized process for mixing noodles and making noodles
1. Basic recipe (for two people)
| Material | Exact grams | alternative |
|---|---|---|
| all-purpose flour | 200g | High-gluten flour + cornstarch (7:3) |
| clear water | 100ml | Egg liquid replaces 30% of water |
| salt | 2g | Alkaline water (0.5g edible alkali) |
2. Key parameters comparison table
| link | optimal duration | Environmental requirements |
|---|---|---|
| Knead the dough | 8-10 minutes | Room temperature 20-25℃ |
| Wake up | 30 minutes (minimum) | Cover with damp cloth |
| Roll out | Extended in 3 times | every 5 minutes |
3. Integration of hotspot techniques
Combined with the recent high-like skills spread on short video platforms:
1."Three Lights" Standard: Noodle gloss (the surface of the dough is smooth), hand gloss (the dough does not stick to your hands), basin gloss (the basin wall is clean), these are the intuitive standards to judge whether the kneading dough is in place.
2.water temperature control method: It is recommended to use 30℃ warm water in winter, and ice water can be used to delay fermentation in summer. This is the core point of the recent #Four Seasons Noodles topic.
3.Folding and kneading techniques: Folding the dough every 5 times of kneading can quickly form a gluten network. This technique has been demonstrated many times in the Douyin #10-Second Kneading Challenge.
4. Solutions to common problems
| Problem phenomenon | Cause analysis | Improvement plan |
|---|---|---|
| Noodles break easily | Not enough gluten/not enough sour noodles | Add 5 minutes for kneading + 10 minutes for rising |
| Sticky taste | Too much water/cooked for too long | Reduce the amount of water by 5% + add cold water cooking method |
| Not easy to stretch | Room temperature is too low/insufficient grease | 25℃ environment + apply a small amount of cooking oil |
5. Observation of innovation trends
According to the latest experimental data from food bloggers:
1.Fruit and vegetable dough: Spinach juice (50ml instead of water) can increase the vitamin K content of noodles by 40%. This is an extension of the recent healthy diet topic.
2.Pre-fermentation technology: Refrigerating the dough to ferment it for 12 hours can make the noodles stronger. This practice has sparked discussion in the #slow-fermentednoodles topic.
3.Tool innovation: The usage rate of silicone kneading pads increased by 200% year-on-year, and it has become a new internet celebrity kitchen tool due to its easy-to-clean properties.
Master these old and new techniques that combine hot spots, and you'll not only make authentic handmade noodles, but also get more interaction when sharing them socially. Remember the three elements of good noodles:Precise proportion, fully awakened surface, moderate extension, I wish you a happy meeting!
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