Hand made Ramen

Hand made Ramen

Introduction:

"Ramen is also a common pasta at home. Compared with hand rolled noodles, ramen is more powerful. It is more suitable for making beef noodles, cold noodles and other pasta with soup

Production steps:

Step 1: add salt to flour and mix well

Step 2: pour the warm water into the flour slowly, stirring side by side until the flour is cotton like

Step 3: knead the dough together with hands, cover it with plastic film, and let it stand for 20 minutes

Step 4: knead the dough for about three minutes. Divide the dough into two or three parts. Take one part and knead it into a cylindrical shape

Step 5: flatten the dough with the palm of your hand

Step 6: use a rolling pin to roll the dough into a long piece about 12 cm wide and 7 mm thick. Cover with plastic film and let stand for 15 minutes.

Step 7: pour a small amount of cooking oil on the dough and apply evenly

Step 8: cut the dough into thin strips less than 1 cm and let it stand for 5-10 minutes

Step 9: hold both ends of noodles with both hands, gently pull to the length and fineness you need

Materials required:

Common flour: 500g

Warm water: 280g

Salt: 3 G

Note: 1. Adding appropriate amount of salt in flour can increase the strength of noodles. It can also be made of high gluten powder. 2. The dough for Ramen must be kept in place, otherwise the noodles are easy to break and cannot be pulled long. 3. After skilled operation, you can pull a few at a time. 4. At the same time, it is best to boil water, while pulling noodles into the pot.

Production difficulty: simple

Craft: Skills

Production time: three quarters of an hour

Taste: Original