How to mix noodles for soup dumplings: A complete analysis of hot topics and making techniques on the Internet in the past 10 days
Recently, the topic of food production has continued to heat up on major social platforms, with pastry content being particularly prominent. This article will combine the hot spots on the Internet in the past 10 days to provide you with a detailed analysis of the key technologies of soup dumplings and noodles, and attach structured data for reference.
1. Top 5 hot food topics on the Internet (last 10 days)
| Ranking | topic | heat index | platform |
|---|---|---|---|
| 1 | Tips for making homemade soup dumplings at home | 92,000 | Douyin/Xiaohongshu |
| 2 | Cold water dough vs hot noodles | 78,000 | Station B/Zhihu |
| 3 | Intangible cultural heritage pastry inheritance | 65,000 | Weibo/Kuaishou |
| 4 | Low Calorie Pasta Recipe | 53,000 | little red book |
| 5 | Quick frozen pastry review | 47,000 | Douyin |
2. Core recipe of soup dumplings and noodles
| Material | Proportion | Temperature requirements | function |
|---|---|---|---|
| all-purpose flour | 500g | normal temperature | Basic skeleton |
| clear water | 260-280ml | 30-35℃ | form gluten |
| salt | 5g | - | Increase resilience |
| Lard | 15g | liquid | Improve ductility |
3. Step-by-step production process
1.Dough kneading stage: Adopt the "three light" standard (basin light/hand light/surface light), add water in 3 times, stir each time until the water is completely absorbed.
2.The key to waking up: Let it rise for 30 minutes in summer and extend to 50 minutes in winter. Cover with a damp cloth to prevent drying.
3.Kneading techniques: Adopt the "overlapping method", knead for 10 minutes and rest for 5 minutes, repeat 3 times to achieve optimal ductility.
4. Solutions to common problems
| Problem phenomenon | Cause analysis | Solution |
|---|---|---|
| The dough is easy to break | Insufficient gluten | Add 5% high-gluten flour |
| Severe retraction | Insufficient proofing | Extend wake-up time |
| Hard taste | Water temperature is too high | Use ice water to knead the dough instead |
5. Comparison of innovative formulas of Internet celebrities
| genre | Features | Represent blogger | Number of fans |
|---|---|---|---|
| Fruit and vegetable dough | Add spinach/carrot juice | @foodpainter | 1.2 million |
| Whole wheat healthy version | Replace 30% whole wheat flour | @lightfooddiary | 850,000 |
| Quick-frozen improved version | Add potato starch | @fast food expert | 670,000 |
6. Advice from professional chefs
1. Flour selection: It is recommended to use wheat core flour with a protein content of 11-12%, which has a higher water absorption rate.
2. Water temperature control: It can be raised to 40°C in winter, but should not exceed 50°C to avoid scalding the gluten.
3. Advanced technique: Adding 0.5% gluten powder can improve the toughness of the dough, making it suitable for commercial production.
Through the above structured data and detailed step analysis, I believe you have mastered the core essentials of soup dumplings and noodles. It is recommended to strictly follow the proportions when trying it for the first time, and then make personalized adjustments after becoming familiar with it. Recent hot topics show that health and convenience are the main trends in pastry making. You might as well try adding innovative elements to traditional recipes.
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