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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Interested to learn how to make own noodle? Have you seen the Chinese hand pulled noodle in action before? Ingredients:
1 1/2 cups high protein flour |
100-110 ml water (room temperature) |
1/2 tsp. salt |
Directions:
1. 1. Pour high protein flour in a mixing bowl, add salt to flour.
2. 2. Slowly add in water, mix into a sticky dough and continue to knead until the dough is smooth, non- sticky, fully developed and elastic for about 20 minutes.
3. 3. Form into a ball and cover with damp cloth to rest the dough for at least 20 minutes.
4. 4. Pin roll dough into a thin layer of square sheet, using dough cutter to cut sheet into long thin stripes.
5. 5. Take up the stripes and pull slightly into longer noodle stripes.
6. 6. Boil a pot of water, drop in the noodle and cook for about 2 minutes.
7. 7. Dish out noodle, rinse in cold water and place noodle back into hot water then soak for a short while and dish out again.
8. 8. Mix 1 tbsp. cooking oil into noodle to prevent the noodle from sticking together.
9. 9. Cook the noodle in soup or stir fry the noodle.
10. 10. I chose to stir fry the lamen this time.
11. Tips:
12. 4 keys for making noodles:
13. a. Must choose high-gluten flour
14. b. Use the right amount of salt :
15. • Too much salt, dough does not stretch,
16. • Less salt, dough tends to break when pull.
17. c. Water temperature:
18. • Winter use luke water (light warm water), other seasons use cold water.
19. d. Rest dough:
20. • Let dough rest to allow dough to absorb water and enable protein to build in dough thus improving the quality of gluten.
21. • Generally during winter time rest not less than 30 minutes whereas in summer rest the dough for about 20 minutes.
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