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手工压面条机和面水与面的比例
更新时间: 2020-09-17 00:00:00  

鲜面条配方:高筋面粉95斤,淀粉5斤,盐0.3到0.5斤、筋力源0.3到0.5斤,水30到35斤。

工艺:将面粉、淀粉干拌均匀,将盐、筋力源用温水溶解后加入和面水中,然后搅拌加入混合好的面粉中,将和好的絮状面团静止醒发20到30分钟,然后放入压面机即可轧鲜面条。

关键词: 手工 面条机 和面 面的 比例

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