Fresh Noodles
Ingredients
350 grams high protein flour - sifted
2 salted egg whites
1/2 tablespoon alkaline water
100 ml water
Preparation
1
Sift flour into a large mixing bowl. Make a well in the center and add combined water and egg whites. Mix well to bind until a stiff dough is formed. Knead dough on a lightly floured surface dusted with plain flour until dough is smooth.
2
3
4
Next, set the machine for shredding the dough.
5
Repeat this procedure with the rest of the dough. Toss the noodles lightly in tapioca flour and roll up neatly into a ball. The noodles are now ready for use.
6
To cook, bring a large saucepan of water to boil then add a tablespoon of oil. Scald noodles for 2 minutes. Drain well in a colander. Put noodles in a large basin and add 3 tablespoons of oil to coat evenly. Leave the noodles to cool completely.
Tools
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About
Noodles placed in a plastic bag will keep for a week in the refrigerator. You can deep-fry noodles (fine strands) in a wok of hot oil for 1 to 2 minutes. When noodles turn crispy, remove and drain on absorbent kitchen paper. Leave to cool, then store in an air-tight container.
Yield:
1.0 servings
Added:
Friday, December 10, 2010 - 1:02am
