How to make delicious flour crust
In the past 10 days, among the hot topics about food on the Internet, the attention of home-made pasta has continued to rise, especially "flour crust making skills" has become a hot keyword. This article will combine the latest hot topics to provide you with a detailed analysis of how to make delicious and chewy flour crust, and provide structured data reference.
1. Hot search data related to noodles on the entire Internet
| Hot search keywords | Search volume trends | Popular platforms |
|---|---|---|
| Homemade flour crust recipes | up 35% | Douyin, Xiaohongshu |
| Make dough without a rolling pin | up 28% | Station B, go to the kitchen |
| Liangpi batter recipe ratio | up 22% | Weibo, Zhihu |
| Tips for steaming dough without breaking it | up 18% | Kuaishou, Douguo Food |
2. Core points for making flour crust
According to recent popular tutorials from food bloggers, you need to master the following key elements to successfully make flour crust:
| elements | Standard parameters | Things to note |
|---|---|---|
| Flour selection | High-gluten flour (protein ≥12%) | Recent reviews show that snowflake powder is the most popular |
| Water to powder ratio | 1:0.55-0.6 (weight ratio) | Warm water (around 30℃) is recommended in winter |
| Wake up time | 30-40 minutes | Cover with damp cloth to prevent drying |
| Steaming time | 2-3 minutes/photo | Pot with boiling water and steam over high heat |
3. Detailed explanation of the latest popular practices
1.No-knead dough method(Recently it has over 500,000 likes on Douyin): Mix flour and water into a thin batter in a ratio of 1:1.2, let it sit for 2 hours and then spread it out directly. It is suitable for young people who pursue speed.
2.Three-rubbing and three-awakening method(The collection of Xiaohongshu exceeds 100,000): Knead the dough three times and let it rise for 15 minutes each time to make the dough more chewy and elastic.
3.Fruit and vegetable dyeing method(Weibo topic read count: 8 million+): Add spinach juice (green), carrot juice (orange) or purple cabbage juice (purple) to the dough to make colorful dough.
4. Solutions to common problems
| Problem phenomenon | Cause analysis | Solution |
|---|---|---|
| Cracked dough | The dough is too dry or not risen enough | Add 5% more water to extend the waking time |
| Adhesion after steaming | Insufficient oiling or steaming for too long | Brush enough sesame oil on each layer and time strictly |
| Hard taste | Flour too high in gluten | Mix in 20% all-purpose flour |
| Dark color | Water quality is alkaline | Add a little white vinegar (500g noodles + 3ml) |
5. Recommendations for innovative eating methods
Based on recent popular eating methods, we recommend three innovative combinations:
1.Spicy noodles(Quickly popular): Cut the homemade dough into strips, add sesame paste, chili oil, and crushed peanuts. The ratio is based on the latest popular "3:2:1" rule (3 tablespoons of sesame paste, 2 tablespoons of chili oil, and 1 tablespoon of vinegar).
2.Cold cabbage(TikTok popular style): Roll the steamed large sheet of dough into shredded cucumber, carrot, and chicken, and top with the special sauce (garlic water: light soy sauce: sesame oil = 2:1:1).
3.Toasted Dough Crisps(Xiaohongshu’s new favorite): Brush the remaining dough with oil and sprinkle with seasonings, bake in the oven at 180°C for 8 minutes, and make it into a TV drama snack.
6. Tool Selection Suggestions
According to the latest sales data from e-commerce platforms:
| Tool type | Best-selling features | price range |
|---|---|---|
| steamer | Three-layer stainless steel model | 80-150 yuan |
| rolling pin | Jujube wood anti-stick model | 25-45 yuan |
| dough gong | 26cm diameter | 15-30 yuan |
| Dough cutter | Stainless steel extended version | 12-20 yuan |
The key to making delicious flour crust is to master the precise proportions and process parameters, while being able to combine it with popular innovative eating methods. It is recommended that first-time tryers start with the basic formula and gradually advance to the special methods. Remember to adjust the water temperature according to seasonal changes. In summer, you can use ice water to delay fermentation, and in winter, warm water is needed to speed up the rise of noodles.
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