Kung fu noodles
A technique of kung fu noodles and kung fu, applied in the direction of food science, etc., to achieve the effect of light and thin texture
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[0025] The following examples are only used to illustrate the present invention, and the protection scope of the present invention is not limited to the following examples. Those of ordinary skill in the technical field can realize the object of the present invention according to the disclosure content of the present invention above.
[0026] raw material:
[0027] Flour: 1000 grams ("Red Peony" brand super fine flour produced by Guangzhou Nanfang Flour Factory);
[0028] Eggs: 100 grams (peeled net weight);
[0029] Salt: 15 grams;
[0030] Sugar: 50 grams; and
[0031] Water: 440 grams.
[0032] The specific production method is:
[0033] (1) Weigh each raw material, fully dissolve salt and sugar with water, add eggs and beat, pour the beaten mixture into flour, stir and knead / knead until the surface is smooth and non-sticky, cover with film (preservative film) or gauze wake up for ten minutes;
[0034] (2) Divide the whole piece of dough evenly into small doughs of 1...
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