【公式】長尾流そば打ち③「切り」
12.9 هزار بار بازدید -
6 سال پیش
-
日本そば打ち名人会の主宰 長尾 喜司男氏が伝授する長尾流そば打ち。最初は「水廻し」「こね」までの説明をご覧ください。前回の「水廻し」「こね」はこちら
日本そば打ち名人会の主宰 長尾 喜司男氏が伝授する長尾流そば打ち。
最初は「水廻し」「こね」までの説明をご覧ください。
前回の「水廻し」「こね」はこちら
【公式】長尾流そば打ち① 水廻し こね
前回の「のし」はこちら
【公式】長尾流そば打ち②「のし」
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日本そば打ち名人会では、お店を出したい方から、趣味で美味しいそばを打てるように鍛錬したりと、様々な方がいます。
1度だけの体験そば打ちも開催しています。
そば打ち教室の申込みはこちら
総合受付 04-7129-4800
＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
那么接下来是最后的一步，切面。以优势手为右手举例，站立时左脚在前靠近操作台，右脚稍靠后并斜向右侧更有利于保持身体的稳定性。按住压板的手，拇指、食指、小指呈三角形受力。切面时，刀刃的角度要稍稍偏向内侧，不要偏向外侧。
在面板上均匀撒好面粉后将准备好的面片至于上方，将之前面板上的面粉整理后倒在面片上。将压板置于面片上，与其一边对其，切面时，上臂要紧贴身体。持刀时拇指和食指伸展捏紧刀的两侧，其余三指弯曲持刀把儿。切面时，刀要紧贴木板，一边切，一边向外移动压板。
＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
Then it is the final step called cutting. Regard the right hand as preference hand to take an example. When we stand, the left foot is close to the console at the front, and the right foot is slightly behind and inclined to the right to help maintain the stability of the body. About the hand with which we hold the platen, the thumb, forefinger and little finger keep triangle shape to apply the force. When cutting the dough, the angle of blade should keep slightly to inside, not to outside.
Evenly spread the flour on the panel and place the prepared dough on the top. Pour the flour which is on the front panel onto the dough. Place the platen on the dough to make sure they align on the one side. When cutting the dough, the upper arm should be close to the body. When holding the knife, the thumb and forefinger are stretched and squeezed on both sides of the knife, and the other three fingers are bent to hold the knife. When cutting the dough, the knife should be close to the wooden board, and move plate outward while cutting.
最初は「水廻し」「こね」までの説明をご覧ください。
前回の「水廻し」「こね」はこちら
【公式】長尾流そば打ち① 水廻し こね
前回の「のし」はこちら
【公式】長尾流そば打ち②「のし」
＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
日本そば打ち名人会では、お店を出したい方から、趣味で美味しいそばを打てるように鍛錬したりと、様々な方がいます。
1度だけの体験そば打ちも開催しています。
そば打ち教室の申込みはこちら
総合受付 04-7129-4800
＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
那么接下来是最后的一步，切面。以优势手为右手举例，站立时左脚在前靠近操作台，右脚稍靠后并斜向右侧更有利于保持身体的稳定性。按住压板的手，拇指、食指、小指呈三角形受力。切面时，刀刃的角度要稍稍偏向内侧，不要偏向外侧。
在面板上均匀撒好面粉后将准备好的面片至于上方，将之前面板上的面粉整理后倒在面片上。将压板置于面片上，与其一边对其，切面时，上臂要紧贴身体。持刀时拇指和食指伸展捏紧刀的两侧，其余三指弯曲持刀把儿。切面时，刀要紧贴木板，一边切，一边向外移动压板。
＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
Then it is the final step called cutting. Regard the right hand as preference hand to take an example. When we stand, the left foot is close to the console at the front, and the right foot is slightly behind and inclined to the right to help maintain the stability of the body. About the hand with which we hold the platen, the thumb, forefinger and little finger keep triangle shape to apply the force. When cutting the dough, the angle of blade should keep slightly to inside, not to outside.
Evenly spread the flour on the panel and place the prepared dough on the top. Pour the flour which is on the front panel onto the dough. Place the platen on the dough to make sure they align on the one side. When cutting the dough, the upper arm should be close to the body. When holding the knife, the thumb and forefinger are stretched and squeezed on both sides of the knife, and the other three fingers are bent to hold the knife. When cutting the dough, the knife should be close to the wooden board, and move plate outward while cutting.
6 سال پیش
در تاریخ 1397/02/19 منتشر شده
است.
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بـار بازدید شده