Homemade Wholewheat Chinese Egg Noodles with Kansui - 30% Wholewheat (Round 65 Based on Round 35)

 

Ingredients:

1. 280g wheat flour (Valsemøllen danske hvedemel)

2. 120g Organic wholewheat Flour (Øko fuldskornhvedemel)

3. 2 eggs (120ml) + 

4. 50ml distilled water to 170ml 

6. 2 tsp salt (8g) - 2% of flour content

7. 1 tsp olive oil (4ml) - 1% of flour content

8. 1 litre of boiling water for cooking each 100g of noodles

Instructions:

1. Run the mixing cycle of 3 mins each for 3 times. Dough should look small lumpy and compact like rice grains. Not too hard, not too small.

2. Rest for 20 - 45 mins.

3. Mix 1 cycle and extrude straight with ramen disc (The spaghetti disc from Phillips can be used for ramen).

4. Cook for 1 min, drain and serve as dry noodles or in soup.

Additional Information:

Make this on 21 December 2024. Springy, chewy and al dente perfect :-)

This is Round 64, which is based on Round 35, but 30% wholewheat flour. 

References:

How to Make Fresh Ramen Noodles - Oh My Food Recipes

Homemade Rice Noodle Recipe Philips Machine - Oh My Food Recipes

This is the organic wheat flour I use from Føtex Supermarket 

In a bowl, gather 280g of wheat flour.

Add 120g of wholewheat flour

Add 8g salt

Mix all the dry ingredients (wheat flour, wholewheat flour and salt) together and add them into the pasta maker's chamber.

Crack and mix 2 eggs (approx.120ml)

Add distilled water to 173ml mark (Distilled water is basically boiled water that is cooled down)

Mix well the 173ml of egg mixture.

Add 1 teaspoon (4ml) of olive oil and mix well.

Start the mixing and slowly pour in the egg mixture (egg, lye water, distilled water and olive oil) and run the machine for 3 cycles of 3 minutes each (you will need to unplug and plug in the machine after each mixing cycle to prevent it from moving to the extrusion stage)

After mixing, this is how the dough looked like, like lumps of rice grains.

Cover the openings with a plastic wrap and let it rest for 20 minutes.

After resting for 20 - 45 minutes, run another mixing cycle and extrude straight away using the ramen or spaghetti disc.

Here they come :-)

If you are not consuming them immediately, store them in a plastic container in fridge for 3 days or in freezer for 6 months.

Bring to bowl a pot of water (1 litre for every 100g of noodles), add in noodles and let them cook for 2-1 minutes.

Homemade Chinese Egg Noodles without Kansui (Round 64 Based on Round 35)

 

Ingredients:

1. 400g Organic wheat flour

2. 2 eggs (120ml) + 

4. 40ml distilled water to 160ml (42.5% of flour weight)

5. 2 tsp salt (8g) - 2% of flour content

6. 1 tsp olive oil (4ml) - 1% of flour content (In addition to the 170ml of liquid)

7. 1 litre of boiling water for cooking each 100g of noodles

Instructions:

1. Run the mixing cycle of 3 mins each for 3 times. Dough should look small lumpy and compact like rice grains. Not too hard, not too small.

2. Rest for 20 mins.

3. Mix 1 cycle and extrude straight with spaghetti disc. 

4. Cook for 1 min, drain and serve as dry noodles or in soup.

Additional Information:

Make this on 21 December 2024. Springy, chewy and al dente perfect :-)

This is Round 64, which is based on Round 35, but total liquid is 165ml instead of 170ml for udon. I know udon noodles doesn't contain egg, but I like mine nutritious for the children. It still tastes as chewy as the traditional udon :-)

This is the organic wheat flour I use from Føtex Supermarket 

In a large bowl, add 400g of wheat flour.

Add 8g of salt (approx. 2 teaspoons) and mix well.

Mix all the dry ingredients (wheat flour, wholewheat flour and salt) together and add them into the pasta maker's chamber.

Crack and mix 2 eggs (approx.120ml)

Add distilled water to 160ml mark (Distilled water is basically boiled water that is cooled down)

Mix well.

Add 1 teaspoon (4ml) of olive oil and mix well.

Start the mixing and slowly pour in the egg mixture (egg, lye water, distilled water and olive oil) and run the machine for 3 cycles of 3 minutes each (you will need to unplug and plug in the machine after each mixing cycle to prevent it from moving to the extrusion stage)

The mixture should look lumpy like the above. but do not be tempted to add more liquid. The mixture may look dry, but do not be tempted to add more liquid. It will be compact and hold its shape when pressed, but it doesn't stick to your hand.

Cover the openings with a plastic wrap and let it rest for 20 minutes.

After resting for 20 minutes, run another mixing cycle and extrude straight away using the spaghetti/ramen disc. In the beginning, the noodles might fray a little as they come out, but that's ok, and it won't affect the taste.

Here they come :-)

If you are not consuming them immediately, store them in a plastic container in fridge for 3 days or in freezer for 6 months.

Bring to bowl a pot of water (1 litre for every 100g of noodles), add in noodles and let them cook for 2-1 minutes.

Homemade Wholewheat Angel Hair Noodles - 33% Wholewheat (Based on Round 27b)

Ingredients:

1. 200g Organic øko Salling wheat flour from Føtex 11% protein

2. 100g Organic øko Salling wholewheat flour from Føtex

3. 1 1/2 eggs (90ml) + distilled water to 130ml (43.3% of flour)

4. 6g salt - approx. 1 tsp (2% of flour)

5. 3ml olive oil - approx. 1/2 tsp (1% of flour)

Directions:

1. Setup: Attach the big biscuit die to your Philips Pasta Maker.

2. Mixing: Add flour and salt to the Pasta Maker and mix for 30 seconds. Then gradually pour in egg-water-olive oil mixture.

3. Kneading: Knead the mixture 5 times for a total of 15 minutes including the mixing (each cycle is 3 mins). Dough should look like small lumps and compact when pressed, not too hard, not too soft.

4. Resting: Cover the openings of the Pasta Maker with plastic wrap and/or kitchen towel and allow the dough to rest for 1 hour.

5. Shaping: Mix one cycle and extrude with biscuit die or the largest die you have.

6.Then add dough back into the Pasta Maker, change into Angel hair die and extrude directly without mixing.

7. Cooking: Boil the noodles in unsalted water for 30 secs for Angel hair die noodles

8. Finishing: Drain the noodles, season as desired, and serve.

Additional Information:

Make this on 21 December 2024. Tasted springy and chewy. When extruding the noodles, it is a little brittle, but not to worry, it wasn't brittle during cooking. The finished cooked product doesn't look brittle.

References:

How to Make Fresh Ramen Noodles - Oh My Food Recipes

Homemade Rice Noodle Recipe Philips Machine - Oh My Food Recipes

This is the organic wheat flour I use from Føtex Supermarket 

This is the flour used for wholewheat flour from Føtex Supermarket.

In a bowl, gather 200g of wheat flour.

Add 100g of wholewheat flour

Add 8g salt

Mix all the dry ingredients (wheat flour, wholewheat flour and salt) together and add them into the pasta maker's chamber.

Crack and mix 1.5 eggs (approx.90ml)

Add distilled water to 130ml mark (Distilled water is basically boiled water that is cooled down)

Mix well.

Add 1 teaspoon (4ml) of olive oil and mix well.

Start the mixing and slowly pour in the egg mixture (egg, lye water, distilled water and olive oil) and run the machine for 3 cycles of 3 minutes each (you will need to unplug and plug in the machine after each mixing cycle to prevent it from moving to the extrusion stage)

After mixing, this is how the dough looked like, like lumps of rice grains.

Cover the openings with a plastic wrap and let it rest for 1 hour.

After resting for 1 hour, run another mixing cycle and extrude straight away using the biscuit disc or any big disc you have.

After all the dough have been extruded, pause the machine. Tear the dough into 1-2 inches pieces and place them back into the pasta maker's chamber.

Change the disc to angel hair disc.

Unpause the machine and let it extrude with the angel hair disc without mixing the dough again.

Here they come :-)

Bring to bowl a pot of water (1 litre for every 100g of noodles), add in noodles in a net and let them cook for 30 seconds. Dish out immediately.

Season with soy sauce and Chinese sesame oil and enjoy :-)

These thin noodles are best eaten "dry" without soup.