Bamboo noodles [making traditional noodles in simple steps]-You Are Foodie

By eric
31

Bamboo noodles [making traditional noodles in simple steps]

The modern method can also keep the elasticity and taste of noodles. I believe it can save us a lot of time and energy. This method is the most suitable for family operation. "Zhusheng noodles" is a kind of pasta made of noodles and wonton peels pressed by "Zhusheng" (bamboo pole). It looks simple, but every link is very particular. The selected "Zhusheng" is too large, and the pressed pasta is moderately soft and hard; Too thin will make the noodles inelastic. Generally, after hand rubbing, press with "Zhusheng" for 1.5-2 hours.The whole egg noodles are made of duck eggs and noodles, without adding a drop of water; The noodles are smooth and tenacious, and have a strong flavor of eggs. The other is half egg noodles, which are blended with duck eggs and a certain proportion of water. The noodles are smooth and delicious, and the taste is delicate.Friends who have a bread machine at home can make full use of their own bread machine, and the bread machine and the dough are not inferior to the hand dough; As long as the proportion of egg, moisture and flour is accurate, you can make a bowl of noodles. Although I have lived in Shanghai for 4 years, I still don't like the noodles here; Because the taste is not good, there is no elasticity and a 'flour' taste. Maybe I am used to the noodles in my hometown. Although the noodles are made of flour, the noodles in my hometown won't have the taste of flour when I eat them. Now I often make noodles at home; My husband especially likes this bamboo noodle. Before I went back to my hometown, he said that he must make a few kilograms of bamboo noodles and put them in the refrigerator for freezing so that he can eat them at home.When making noodles, the most important thing is not to have too much water, otherwise it will be difficult to press the noodles; Then you must sprinkle dry powder on the dough to prevent it from sticking. The freshly mixed dough needs 30 minutes to wake up, so that the water and duck eggs can be fully integrated into the dough.The requirements for bamboo noodle cooking process are also high. When cooking noodles, the fire should be fierce and the water should be boiled evenly. Noodles are cooked and ready to eat, and they are more delicious with appropriate materials.

Main Ingredients

duck 's egg 250g
plain flour 500G

Auxiliary Ingredients

warm water 30ML
salt 5G

1. if it is difficult to stir the bread maker when mixing flour, you can pour a few drops of edible oil to help stir and slide.2. the dough must be dry but not wet.3. duck eggs must be at room temperature. If they are refrigerated in the refrigerator, they must be taken out of the room temperature in advance. In this way, the flour will not become hard during the mixing process.4. the dough can be cut into noodles at one time or ground into noodles with a dough grinder. Sprinkle the excess noodles with dry powder and put them into a fresh-keeping bag. Divide the quantities and put them into frozen storage. When boiling, just put the water into the pot.5. I usually put the mixed dough in the refrigerator and grind it into noodles the next morning.

Step 1 . Flour weighing.

Step 2 . Wash the outer shell of duck eggs thoroughly.

Step 3 . Beat the duck eggs evenly in a bowl and set aside for later use.

Step 4 . Put the weighed flour into the bread bucket and add salt.

Step 5 . Pour in the beaten duck eggs.

Step 6 . Put the bread bucket into the bread machine and start the 'Noodle Making Program II' for 33 minutes. After 5 minutes of kneading, pour in warm water and continue kneading until the program ends.

Step 7 . After the program ends, cover the dough with cling film and let it wake up for 30 minutes.

Step 8 . Prepare a dough mixer and some dry powder.

Step 9 . Cut the dough into small pieces with a small knife and sprinkle a little dry powder on it to prevent the dough from sticking to the mixer during pressing.

Step 10 . Flatten the dough sprinkled with dry powder with your palm and place it into a dough press. Adjust the thickness to three levels and press the dough into thin sheets.

Step 11 . This step can be repeated 2-3 times, that is, after overlapping the first batch of dough, sprinkle some dry powder and then put it into the dough press to continue pressing into dough. This can make the dough smoother and more flavorful.

Step 12 . The pressed dough can be put into a slicer and cut into the wide or thin noodles you like.

Step 13 . Remember to sprinkle dry powder on the cut noodles to prevent them from sticking together.

Step 14 . Finished product.

Step 15 . Finished product.

Step 16 . Finished product.

Step 17 . Finished product.

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