Regarding pasta making, scientists have discovered that humans have mastered the art of using starch and water to make cakes as early as 30,000 years ago. The wise ancients used stone tools similar to pestles to grind the roots or stems of potato plants and the chaff of other plants to obtain starch, and also knew to add water and form a "dough" to which to be crushed into cakes and eaten.

Foreign bread as a staple food is said to have been first invented by the ancient Egyptians around 6000 BC. In the tomb of Pharaoh Ramses III in ancient Egypt, there is a mural of the Egyptians making bread. As the ancient Greek historian Herodotus said, the ancient Egyptians did make bread with their feet and flour.

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According to the frescoes, the process of making bread by the ancient Egyptians was as follows:

First, the baker on the left is mixing bread with his feet in a large basin, the baker in the middle is kneading the bread into various shapes, the baker on the right is frying the spiral-shaped doufu in a pan, and the baker on the far right is preparing the bread to bake over a fire.

The history of wheat eating by the ancients in our country can be traced back to the Neolithic Age, the original was eaten as a whole grain, due to the invention of the stone mill, people began to eat flour, the Spring and Autumn Period and the Warring States Period have appeared flour, and the Eastern Han Dynasty stone mill popularized and people began to eat flour extensively. Since then, with the improvement of cooking utensils and stoves, the raw materials, preparation methods, and varieties of Chinese pastry snacks have become increasingly rich, and many popular snacks have appeared, such as dumplings, noodles, ramen, pancakes, siu mai, spring rolls, Lantern Festival, fried dough sticks, and so on. According to its products and folk customs, many flavorful snacks with strong local characteristics have evolved in various places.

This article is hand-made original, refuse to reprint! It's not easy to create, if it helps after reading, remember to have a "three-in-a-row"~

Kneading tools:

From ancient times to the present, kneading tools are generally in a basin or on a cutting board. For example, the mural of the Wei and Jin dynasties in Jiayuguan on the left below, a woman kneading dough in a basin, and kitchen utensils such as bells and baskets are hung on the wall behind it. On the right is the scene of the ancients kneading bread dumplings on the board.

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When we visit museums or watch TV dramas, we can also feel the wisdom of the ancients. The Paleolithic Age is still relatively backward, and food utensils are still in an embryonic state; In the new era, pottery utensils began to appear. Later, as people entered the civilized society, bronze, porcelain, lacquered wood, etc. began to emerge.

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In modern society, kneading tools are even more diverse. For example, kneading mats, kneading basins, dough mixers, etc., each category is divided into different styles and materials.

Kneading pads, kneading basins, dough mixers
The following is a detailed introduction to the classification and use of each tool through three types of tools: manual kneading, machine kneading and Yeluzi kneading. Including advantages and disadvantages, material, kneading efficiency, etc.

1. Knead dough by hand
▸ Knead the basin
Some people like to knead the flour directly, like cement, first pile the flour high, then dig a pit in the middle, pour in liquid materials such as water or eggs, and then continue to fill the flour from the outside in, and finally mix it completely, so that the operation is to prevent the liquid from flowing out.

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Some people also like to knead the basin directly to mix the noodles, this kind of is a lot more casual, flour, liquid materials just put directly, do not have to worry about spillage.

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There are three common materials for kneading basins: plastic, ceramic and stainless steel.

The plastic material is used to knead the dough, even if it is too light, it is easy to stick when kneading, easy to shift and slide, in addition, it is easy to age and become brittle after a long time, and it is easy to break. The biggest advantage is that it's cheap.

Ceramic kneading is still good! From ancient times to the present, ceramic basins have been used. When I was a child, we often saw the kind of ceramic basin used by my mother in our home. Before I bought a kitchen machine, I also bought a large ceramic kneading basin at home to knead large amounts of dough, which is still very refreshing! Because of its special process, the ceramic material has a better kneading effect, and can perfectly achieve the "three lights", that is, face light, hand light, and basin light!

The stainless steel material I sometimes use to knead a small amount of dough, which is quite convenient! This kind of basin is also used for many purposes, and it can also be used to wash vegetables or something. However, compared with ceramics, it is still lighter and a little sticky. However, stainless steel is more durable and impact-resistant, unlike ceramics that are afraid of bumps.

Ceramic and stainless steel kneading basins in my house
In short, if you don't have other kneading tools, you can choose a large ceramic basin + a small stainless steel basin like me, and different amounts of dough can be done!

In addition, if you knead the dough in a basin, the height of the countertop is relatively high, too high, and it is too hard to knead it with your arms. You have to find a suitable height, preferably close to the wall, so that the basin will be stuck with your body, and it will be more stable to knead!

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