How many bowls of water are suitable for a bowl of noodles

When making noodles, one bowl of flour usually requires half a bowl to one bowl of water, and the specific ratio needs to be adjusted according to the type and purpose of the flour. When making hand rolled noodles or dumpling wrappers with regular medium gluten flour, it is recommended to use a water flour ratio of 1:0.5. This ratio can form a slightly hard dough, which is convenient for subsequent rolling and less prone to adhesion. High gluten flour can be increased to 1:0.6 ratio due to its strong water absorption, making the dough more malleable and suitable for making Lamian Noodles or bread. Whole wheat flour contains more dietary fiber and needs to be increased to a ratio of 1:0.7 to prevent the dough from drying out. When making cakes and other Dim sum with low gluten flour, it is recommended to reduce the proportion to 1:0.4 to maintain soft texture. In special circumstances, if it is necessary to make batter, the ratio can be adjusted to 1:1. When the environmental humidity is high, the water volume should be reduced by 5%, and in dry areas in winter, the water volume can be increased by 10%. During the manual kneading process, a small amount of water can be reserved and gradually added to avoid adding water at once, which may cause the dough to become too soft. When using eggs or milk to replace some water, the adjustment ratio should be calculated based on the total amount of liquid. After the dough is allowed to stand and rise, it will absorb residual moisture. The initial dough should be slightly hard and not too soft. There are differences in the water absorption rate of different brands of flour. It is recommended to pour in 80% water first and then adjust slowly.

When making noodles, it is recommended to use room temperature water to avoid affecting gluten formation. In summer, ice water can be used to delay fermentation. Observing the state of the dough is more important than strictly following the proportions. The ideal dough should be non stick to the hands, non stick to the bowl, and have a smooth surface. The first attempt can record the water powder ratio and the taste of the finished product, gradually mastering personal preferences. Note that different wheaten foods have different requirements for softness and hardness. For example, Daoxiao Noodles need very hard dough, while steamed stuffed buns can be slightly soft. If adding vegetable juice to make colored dough, it needs to be recalculated based on the total amount of liquid.