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Chinese Handmade Noodles 手工刀切麵

Updated: Jan 8, 2021


(▼中文版食譜在英文版下面▼)


Ingredients : (Handmade Cold Water Dough) 4 servings

400 g all purpose flour ½ ts salt 180 ml water


Instructions :


1. Mix the flour and salt in a large bowl, add water into the flour gradually (do not add all the water at once ), mix well until a dough shape is form.


2. Place the dough on the table and knead until smooth and no longer sticky.


3. Put the dough back into the bowl, cover with a damp cloth, and rest at room temperature for 45 minutes.


4. Lightly flour the table, transfer the dough on the table, sprinkle a bit of flour on the dough. Roll out the dough to form a thin rectangular layer, sprinkle flour on top, pile up, sprinkle flour again in each fold to prevent sticking. Use a knife to cut the pile into your favorite width.


5. Separate the noodles by hand immediately after cutting, sprinkle flour to avoid the noodles from sticking together.


6. Cook the noodles in boiling water for a few minutes.



手工刀切麵 (自製冷水麵團) 4人份

材料 :


400克 中筋粉

½ 茶匙 鹽

180 毫升 水



做法 :


1.將麵粉和鹽放在大盆內, 徐徐加水入粉中(不要把全部水加進去), 捏成一團


2. 把麵糰放在桌上,搓揉成不黏手光滑麵糰。如有需要可再加人適量水或粉。


3. 將麵團放回盆中,用濕布好,室溫醒置45分鐘。


4. 把麵糰加手粉用木棍輾薄成長方型,在麵皮上灑麵粉,接叠起,在每折中灑上麵粉防沾黏,然後用刀切成自己喜歡的粗幼。


5. 切好麵條之後,立即將麵條用手散開,灑上麵粉避免粘在一起。


6. 水滾下麵條煮幾分鐘就可以吃了。


*麵糰的三光標準:

揉麵的手要光,檯面要光,麵糰要光,也就是不沾手、不沾桌、麵糰光滑三準則。



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