Start kneading!

Three people, three basins. Each spooned a large bowl of flour and started pouring water. The climate is still a little hot now, and the room temperature is around 24 degrees, so the weather is good, just use tap water directly.

Of course, Li Qingming was stricter and used cooled boiling water. The water temperature was just right.

"Pop in warm water, don't add too much, add a little. As for how much you add, according to the amount of flour, make sure that the dryness and humidity of the flour will be just right when kneading, don't be too wet, and don't be too dry!" Li Qingming introduced, "Also, don't pour it directly on the flour, but on the wall of this pot and slowly fall down."

Masayoshi Son and Uncle Xiang followed him as if they were almost poured, so they started rubbing them.

"The more delicate the kneading, the better, so as to ensure that the dough that comes out finally is delicate enough. As for how delicate, you can find your own way!" Li Qingming said while rubbing.

There is no absolutely correct method for this, it depends entirely on personal habits. How you rub it, as long as you like it.

After kneading and adding water once in the middle, a dough was formed. Of course, the dough is not shiny and the surface is not smooth.

But at this point, Li Qingming stopped.

"When the dough is at this point, it seems that the dough can no longer become more even and shiny, you can stop. What you have to do now is wake up!" said Li Qingming.

Wake up? The two of them were stunned again. This is new, what does it mean?

Awakening surface is also called a xing (Xing second tone) surface. It refers to the kneaded surface and let it sit for a period of time before further processing or cooking. This process is called a xing surface. The process of xing surface makes the kneaded surface easier to process, and the pasta is made more chewy (chewy and has better shear resistance), soft, and has a more delicate and smooth texture.

As for the reason, during the dough process, after the flour and water are fully mixed, the protein absorbs water and expands to form gluten. After several calendering, the gluten sticks to each other, and a fine and uniform network is enveloped with loose starch in the dough sheet, which ultimately makes it a wet dough with plasticity and elasticity. However, at this time, due to the external force during the dough or kneading process, the protein macromolecules in the gluten are in an entangled state, and there is a large internal stress in the molecular structure. Moreover, due to the entangled state of this molecular structure, the protein molecules shrink in space, which will make the dough rough, the tendon is reduced, and the palatability is poor.

The function of the osmotic surface is to allow the protein molecules in the dough to relax and reconstruct after the kneading or shaping (protein molecules can restore their spatial configuration through reconstruction is a characteristic of the protein molecules), which is a process of eliminating stress and reconstructing the spatial structure of the protein molecules. Through the osmotic surface process, the network structure in the dough that is twisted and destroyed under the action of external forces is reshape. The proteins in the dough restore the proper spatial configuration and are well stretched. The osmotic surface will be more chewy (chewy), soft, and have a more delicate and smooth texture.

The protein skeleton structure in flour has a relatively fixed time from the beginning to the relaxation and reconstruction stability, and the time for the skeleton is generally no less than the dough stability time. In the flour quality evaluation, the dough stability time is also an important indicator.

Uncle Xiang and Masayoshi Son almost fell asleep with sleepy eyes open.

Are they here to cook or teach? This is too exaggerated!

Li Qingming smiled.

"That's it, don't do anything, just put it here." Li Qingming pointed at the two people with sleepy eyes and said with a smile.

"Uh, that's it? Is this awake?" The uncle was stunned.

"This is too simple!" Masayoshi Son exclaimed.

"It's that simple. Don't do anything, just put it here." Li Qingming shrugged, "That's why I introduced these to you and passed the time. However, there are many people who are good at waking up, and there is a misunderstanding!"

Misunderstanding? The two were surprised.

Li Qingming nodded.

"Many people mistakenly regard the cover film on the inside as a necessary part of the inside, or believe that the cover film is an anaerobic process and needs to isolate the air. These are actually wrong views. The cover process is a simple process of static and does not require too much unnecessary action. As for covering a film on the dough or adding a lid on the basin when the inside is under, it is purely to prevent the moisture in the dough from evaporating or air-drying when it is under. According to climatic conditions, in summers when the air humidity is high, there is no cover film on the inside or adding a lid on the basin." Li Qingming said.

The two of them looked around. Although it was no longer summer, the climate in Jiangcheng was still very humid and hot, so there was no need to cover it or something.

"Of course, it is worth noting that when the temperature is low, the heat precipitation must be kept in the heat precipitation surface. Otherwise, due to the temperature expansion and contraction, the dough will collapse, thereby reducing the fermentation effect and reducing the effect of the water precipitation (the internal stress of the dough generated during fermentation has been offset by the collapse of the dough caused by the contraction of gas in the dough holes), and even the adverse effects of the water precipitation surface (when the collapse effect of the dough is too strong, and the reverse internal stress occurs in the dough that has been initially fermented and expanded, the water precipitation will make the secondary fermentation more difficult)." Li Qingming reminded.

"Master, can this be said to be simpler?" Masayoshi Son was already fainted.

These theoretical knowledge sounds too profound.

Nodded to the side of the uncle and expressed deep agreement.

"Actually, simply put, when you wake up, you should pay attention to the difference in temperature. If it is too cold, you should keep it warm and cover it. If it is too hot, it doesn't matter. Of course, if it is too dry, you should pay attention to moisturizing. In short, there is nothing in this world that is the same, everything depends on the right time, place, and people." Li Qingming said.

"Master, we can understand that you have the right time and place, but who else do we need to pay attention to?" Masayoshi Son asked with a brain that couldn't turn around.

"Advisor, who is this knot? Isn't this a human being? Isn't this a knot in the right time, place and people!" Li Qingming gave a suggestion.

Uh! It's true when I hear this.

Li Qingming had said about the allusion of the right time, place, and people before. They also understood. But they didn't expect that there were so many things to pay attention to when making a ramen, which was really a bit jaw-dropping.

"So, our Chinese cuisine is profound and profound, and it is not unreasonable. The ancestors studied these delicacies, which was not without any particularity. It is definitely not that suddenly, accidentally made a dish and then it became. All of this is theoretically studied. China is the most important thing to be the origin." Li Qingming said proudly.

As a Chinese, it is indeed something that is worthy of pride. Many people always think that those foreigners are noble and humble. This kind of thinking is simply ridiculous.

This foreigner can be said that they have not even figured out how they came from. Until now, they are discussing who I am, where I came from, and where I went.

But Huaxia has actually described this issue for a long time.

Who am I? This "Tao Te Ching" says: Tao is born from one, one produces two, two produces three, and three produces all things. All things carry yin and embrace yang, and the qi is harmonious. In other words, each of us is the one. Then there are two, and then there are three, and finally the world is connected because of all our actions.

Everything grows!

As for where I came from and where I was going. Whether this Zhuang Zhou dreamed of butterfly turned into Zhuang Zhou or Zhuang Zhou turned into butterfly? On the other hand, it also explained.

Why is this still a problem of Western philosophy, and it has always been claimed that no one has solved it. In fact, this is why Westerners are still unwilling to recognize the greatness of Chinese culture. Because they are all barbarians, they have finally caught up with us in modern history and surpassed us with two industrial revolutions. This is proud in their hearts. This is like the slaves in the past. By chance, they finally turned over and made a decision, and naturally hope to show off their power. Then how could they admit that they were not as good as the existence they had to look up to before.

"Okay, the awakening face is almost done, we can start to continue kneading!" Li Qingming looked at the time, and it was almost done, and began to continue kneading face.

"If this dough feels a little wet, make some flour on the table. If it feels too dry, add some water. Just add a little bit of this, don't add too much!" Li Qingming ordered.

The two of them nodded quickly.

After kneading for about 10 minutes, the dough of the three of them was smooth, bright and elastic enough, Li Qingming stopped.

"How to judge whether our dough is in place is very simple!" Li Qingming stretched out a finger and pressed it down.

"Look, after pressing this, there will be a small hole in the dough, and then we will immediately pull away our fingers. If it bounces back, then that's fine!" Li Qingming said.

It turned out to be so. The two of them tried to compare their own, one was slightly harder and the other was slightly softer. Obviously, they needed to make some more.

"There is another way, which is to insert it! This is a little more direct!" Li Qingming inserted a finger directly into it.

The two of them looked at each other.

At this time, Li Qingming pulled out his fingers, and a small hole as thick as a finger appeared in the middle of the smooth dough.

This small hole will not shrink, but when Li Qingming presses his finger lightly, the sunken hole in the dough will slowly return to its original state and soon turn into a smooth and elastic dough.

After trying it a few times by Uncle Xiang and Masayoshi Son, their dough was almost the same as Li Qingming.

"This first step is officially completed! The dough is ready!" Li Qingming said with a smile.

Masayoshi Son and Uncle Xiang sighed. This is really not simple! But it is really interesting. You can learn so much knowledge when cooking!
Chapter completed!