I'll definitely have to try this out. Trying to look for a really chewy noodle to make miso ramen at home and I've never been satisfied with what I've made and I keep thinking its got to be the amount of water I'm using. But I guess chinese and japanese noodles are quite a bit different in characteristics.
Hi Sky- thank you so much for sharing this recipe but I need to know what noodle machine you used in this tutorial. Please let me know so I can buy it🙏🙏🙏
These are best looking homemade chinese egg noodles I've seen on UA-cam! Unfortunately, the link for your recipe doesn't work. Can you fix it? If not, can you please post your recipe in the video description, or in the comments here, or on your facebook, or on your instagram?
the tutorial is too simplified. how long did you let the dough rest? would you provide more detail on how thick the dough is when you put in the pasta roller and the setting of the matching you were using? it looks like you changed the settings a couple of times. can you give the link to the silicon mate you use in the video, please? thanks
There are tons of mats like this available on Amazon. Just search for something like pie dough mat and you should get a nice selection to choose from which will have the graduated measurement markings present on the surface. These mats come in different sizes and are made of various materials and obviously have varying price points, depending on all of these factors. I hope that this information will be helpful to you. Happy cooking to you!
It’s not just baking soda she used. If you read carefully, it reads “baked” baking soda. This an important nuisance not covered. Baking soda is sodium bicarbonate. By heating, or baking, sodium bicarbonate, you chemically change it to sodium carbonate, a stronger alkaline salt. The alkaline salt interacts with the gluten in the flour to make it chewier, or stretchier, which is typical of noodles like ramen noodles. To make a small batch of sodium carbonate, take 250g of baking soda, spread it out thinly on a sheet of aluminum foil in a rimmed baking sheet. Bake at 250 degrees F for one hour. Let cool and put it into an empty spice container you’ve cleaned and dried. Label it as “BAKED” baking soda. While it’s not dangerous, it is more alkaline than your ordinary baking soda so don’t get in it in your eyes and don’t handle with bare fingers.
Baked baking soda is sodium bicarbonate. Bake 100gm of baking soda in a 250 degrees F oven for an hour… voila, you have sodium bicarbonate AKA “baked” baking soda.
I'll definitely have to try this out. Trying to look for a really chewy noodle to make miso ramen at home and I've never been satisfied with what I've made and I keep thinking its got to be the amount of water I'm using. But I guess chinese and japanese noodles are quite a bit different in characteristics.
Very nice 👌
Thank you! 🙏
Hi Sky- thank you so much for sharing this recipe but I need to know what noodle machine you used in this tutorial. Please let me know so I can buy it🙏🙏🙏
Hello Raquel, the pasta machine I used is: www.amazon.co.uk/gp/product/B0009U5OSO/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
These are best looking homemade chinese egg noodles I've seen on UA-cam! Unfortunately, the link for your recipe doesn't work. Can you fix it? If not, can you please post your recipe in the video description, or in the comments here, or on your facebook, or on your instagram?
Resting time for the dough is 1 hour after mixing then 1 hour after kneading?. Kindly confirm thanks.
the tutorial is too simplified.
how long did you let the dough rest?
would you provide more detail on how thick the dough is when you put in the pasta roller and the setting of the matching you were using? it looks like you changed the settings a couple of times.
can you give the link to the silicon mate you use in the video, please?
thanks
Maybe u can ask in a nice way that doesnt sounds too demanding
There are tons of mats like this available on Amazon. Just search for something like pie dough mat and you should get a nice selection to choose from which will have the graduated measurement markings present on the surface. These mats come in different sizes and are made of various materials and obviously have varying price points, depending on all of these factors. I hope that this information will be helpful to you. Happy cooking to you!
What does the baking soda do?
It’s not just baking soda she used. If you read carefully, it reads “baked” baking soda. This an important nuisance not covered. Baking soda is sodium bicarbonate. By heating, or baking, sodium bicarbonate, you chemically change it to sodium carbonate, a stronger alkaline salt.
The alkaline salt interacts with the gluten in the flour to make it chewier, or stretchier, which is typical of noodles like ramen noodles.
To make a small batch of sodium carbonate, take 250g of baking soda, spread it out thinly on a sheet of aluminum foil in a rimmed baking sheet. Bake at 250 degrees F for one hour. Let cool and put it into an empty spice container you’ve cleaned and dried. Label it as “BAKED” baking soda. While it’s not dangerous, it is more alkaline than your ordinary baking soda so don’t get in it in your eyes and don’t handle with bare fingers.
@@nevek3647 this reply was more valuable than the vid, so thanks
The alkalinity of the baking powder gives it a bouncy crunchy texture. You can use Kansui water sold in Asian markets instead.
Baked baking soda is sodium bicarbonate. Bake 100gm of baking soda in a 250 degrees F oven for an hour… voila, you have sodium bicarbonate AKA “baked” baking soda.
@@nevek3647 why not fingers? Is it dangerous to touch if so how do we consume? Kinda confusing