How long is the best time to wake up for Lamian Noodles

The awakening time of Lamian Noodles is generally 30 minutes to 1 hour, and the specific time is affected by factors such as dough formula, ambient temperature, yeast activity, etc.

Awakening of Lamian Noodles is a key step in the production process, which directly affects the taste and strength of noodles. The proteins in the dough fully absorb water and expand during the awakening process, forming a tighter network structure. The yeast activity is optimal and the awakening efficiency is high when the temperature is between 20-25 degrees Celsius. When the room temperature is low in winter, it can be appropriately extended to 1.5 hours, while in high temperature environments in summer, it needs to be shortened to about 20 minutes. When using high gluten flour, the awakening time needs to be extended by 10-15 minutes compared to medium gluten flour.

Excessive awakening can cause the dough to become sour and lose its elasticity, resulting in stick sticking and breakage during production. To determine whether the awakening is complete, observe that the dough volume expands to 1.5 times its size, and slowly rebounds after pressing with your fingers to reach the ideal state. Dough with added eggs or alkaline water requires 5-10 minutes less time to rise compared to regular dough. Commercial Lamian Noodles shops usually use a constant temperature hair box to control the conditions, and household production can be covered with plastic wrap and placed in an airtight microwave oven to maintain humidity.

When making Lamian Noodles, it is recommended to adjust the amount of water according to the type of flour, and 40-45ml water should be used for every 100g of flour. After waking up, it is necessary to knead the dough twice to make it more even. When kneading, a small amount of corn starch can be sprinkled on the cutting board to prevent sticking. If you need to make finer dragon beard noodles, you can shorten the awakening time appropriately to maintain the extensibility of the dough. When storing the remaining dough, it can be refrigerated to delay fermentation, and it needs to be warmed back to room temperature before reuse.