How to make delicious silk noodles
In the past 10 days, among the hot topics about food on the Internet, "Silk Noodles" has become the focus of discussion due to its unique taste and production techniques. Whether it's cooking tutorials on short video platforms or reviews and recommendations from food bloggers, this traditional pasta has gained new vitality. This article will combine the latest hot topics, from material selection to cooking techniques, to present you a structured method for making a perfect bowl of silk noodles.
1. Hot topic data on pasta in the past 10 days across the entire network
| Ranking | Topic keywords | heat index | Main platform |
|---|---|---|---|
| 1 | Make noodles in air fryer | 98,000 | Douyin/Xiaohongshu |
| 2 | Low-calorie konjac noodles recipe | 72,000 | Station B/Weibo |
| 3 | Handmade Silk Techniques | 65,000 | Kuaishou/Go to the Kitchen |
| 4 | Intangible cultural heritage pasta making | 59,000 | WeChat public account |
| 5 | Creative ways to eat instant noodles | 43,000 | Zhihu/Douban |
2. Core production elements of silk noodles
According to the latest video tutorial by KOL in the food field @老饭谷, delicious silk noodles need to master the following key points:
| elements | Standard requirements | Common mistakes |
|---|---|---|
| Flour selection | High-gluten flour (protein ≥12%) | Use regular all-purpose flour |
| Noodle water temperature | 30-35℃ warm water | Use cold or hot water directly |
| Wake up time | at least 40 minutes | Less than 20 minutes |
| Shred width | 2-3mm uniform strips | Uneven thickness |
| Cooking heat | Under boiling water, tap cold water three times | Boil on high flames throughout |
3. Internet celebrity silk noodles recipe (500,000+ likes on Douyin)
Based on the recently popular "Classmate Zhang's Farm Noodles" recipe, we recommend the following innovative recipes:
| Material | Dosage | special handling |
|---|---|---|
| High gluten flour | 500g | Sieve three times |
| eggs | 2 | Only use egg whites |
| salt | 5g | Add in two times |
| spinach juice | 150ml | Freshly squeezed without filtering |
| potato starch | 20g | Finally sprinkle with powder to prevent sticking |
4. Step-by-step production process
1.Dough kneading stage: Pile the flour into a volcano shape, slowly pour in the mixed spinach juice and egg white, use chopsticks to stir in a Z-shape into a flocculent form, and then knead it with the heel of your hands until it reaches the "three light" state (surface light, hand light, basin light).
2.Wake up techniques: Cover the dough with wet gauze and place it in a 25℃ environment. The "three-stage proofing method" recently recommended by food blogger @王 Gang is worth learning from: first proofing for 20 minutes → kneading and deflating → second proofing for 15 minutes → final shaping → refrigerated proofing for 10 minutes.
3.Rolling tips: Use the "cross-rolling method" to spread the dough evenly from the center to all sides, and flip the dough every 5 times. When the thickness reaches 2mm, fold the dough pieces like a fan and use a sharp knife to "push and cut" instead of "chop".
4.Cooking Tips: After the water boils, add a spoonful of salt and keep the water flowing in a whirlpool. Refer to the "221 Rule" in the Michelin Guide: add half a bowl of cold water to the first boil → add more to the second boil → take it out immediately when it boils for the third time.
5. The three most popular innovative ways to eat in 2023
1.Chilled Spicy Noodles(A popular item from Xiaohongshu): After the cooked noodles are soaked in ice water, stir in vine pepper oil + millet chili + lemon juice, refrigerate for 1 hour and eat, suitable for cooling off in summer.
2.Cheese Baked Pasta(Popular Douyin Challenge): Place the dough and mozzarella cheese alternately in layers, and bake at 200°C for 15 minutes until the surface is golden.
3.Molecular gastronomy version(Popular in high-end restaurants): Wrap salmon mousse with noodles, slow-cook it at low temperature and top with soy sauce foam, reflecting the creative fusion of Chinese and Western cuisine.
6. Solutions to common problems
| Problem phenomenon | Cause analysis | Solution |
|---|---|---|
| Noodles break easily | Gluten network not formed | Add 1% gluten powder to extend the kneading time |
| Sticky taste | Excessive starch gelatinization | Add a small amount of cooking oil when cooking |
| Dark color | Oxidation reaction causes | Add 0.5% vitamin C when kneading dough |
| Not easy to taste | Surface is too smooth | After cooking, quickly shrink with ice water |
By mastering these latest techniques, you can make silk noodles that are more authentic than those found in internet celebrity stores. It is recommended to bookmark this article and refer to each key step during the actual operation to ensure a 100% success rate!
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