Hollow flour, also known as hollow noodles and dried noodles, is a Chinese-style noodle product, usually made from flour and alkaline water. It is characterized by the hollowness of the noodles** and the shape resembles a thin tube, hence the name "hollow flour".
The main raw materials and steps for making hollow flour:
1.Flour:Generally, high-gluten flour is the mainstay, and the noodles made from *** flour taste better.
2.Lye:Alkaline water is the key to hollow flour, and sodium bicarbonate is usually dissolved in water to make alkaline water, also known as "soap water". The addition of alkaline water makes the dough more flexible, and when heated, it forms a hollow.
3.Production process:
Making the dough:Gradually add an appropriate amount of alkaline water to the flour, stir and knead into a dough. The dough should be kneaded until smooth and soft, covered with plastic wrap and let stand for a period of time to allow the gluten to rest sufficiently.
Rolling noodles:After rolling out the dough into thin slices, cut it into long strips of moderate width with a knife, and then gently stretch the strips of noodles with your hands to form slender noodles.
Squeeze hollow:This is a unique step in making hollow flour. Applying light pressure to the elongated noodles to make the noodles** hollow out requires a certain amount of skill and experience.
Dried or cooked:The squeezed noodles need to be dried or cooked immediately. During the drying process, the cavities of the noodles** will gradually dry, making the noodles harder. If cooked immediately, the control of water temperature and time is very important for the taste and texture of the hollow flour.
Tips:
The key to making hollow flour is the toughness of the dough and the skill of squeezing the hollow flour, which requires practice and patience.
High-gluten flour can provide better stretch and elasticity of noodles, making noodles easier to elongate and squeeze out hollows.
Hollow flour is loved by many people for its unique production process and mouthfeel. The method may vary from region to region, but the key to making the dough is the toughness, the technique of squeezing the hollow, and the handling of drying or cooking.