scissor plane (math.)

Instructions

1. Put 250g of medium gluten flour, 5g of oil, 1g of salt and 105g of water into the main pan.

2. Mix at 15 sec/speed 3-6.

3. Scrape the powder off the walls of the pan with a spatula and set to knead/1 minute.

4. Scrape down the pan wall flour again and set knead/1 minute again. That's a total of 2 minutes of kneading.

5. Remove the dough and roll it out.

6. Cover with plastic wrap and let rise for 30 minutes.

7. Sprinkle some dry flour on the board. Put on the scissors and start cutting.

8. Make your own shapes.

9. Cut out all the shapes and mix them with flour to prevent them from sticking. After the dough is well kneaded and rises, the gluten network is well formed, which makes the noodles tougher.

10. Fill the main pot with water and bring it to a boil on boil mode, gently add the pasta pieces through the holes. Be careful to burn your hands.

11. Cook in small spoonfuls at 4-5 minutes/100 degrees/reverse speed.

12. Pour into a mesh pan.

13. Drain. The edges of the scissor tops are irregular, but the overall surface is smooth, and a thin film of starch forms on the surface after cooking, adding to the smoothness.

14. The rough surface of the noodles increases the contact area with the broth, making it easier for the flavors to penetrate.

15. Hand-cut noodles can't be perfectly uniform, and this natural variation adds variety to the flavor instead. Each scissor noodle has a slightly different shape and thickness, so it tastes like a rich texture, with both strong and slightly soft parts.

16. The texture of the Scissor Noodles combines the characteristics of robustness, smoothness, thickness, flavor and richness of layers, making it a very satisfying and warming noodle dish. Whether it is served with broth, braised, or a variety of vegetables and meats, Scissor Noodle demonstrates its unique flavor and texture appeal.

17. I served it directly with Beef Tenderloin with Snow Vegetables and Spring Asparagus. The surface of the scissor noodles is smooth and you can still feel the smooth texture in your mouth, especially when it is moistened with the broth.