Great video! Did you BAKE the baking powder in the oven before using it? Or is it ok to use the powder as it is? Maybe just use higher amount of baking powder than normal kansui?
Great and very detailed metarial. What type of noodles would you recommend as universal type for homemade-ramen beginners? From one type of flour or what would be the thickness (1-9) of the dough if I have the same noodle machine?
@@aideaidem5085Not super long but a week or two isn’t going to ruin it. Think of it as frozen pizza dough. You don’t want freezer burn either. Have some for your fridge and some for your freezer and eat accordingly
Hi Im a new subscriber can I substitute cake flour and bread flour into all purpose flour? And about the baking soda, did you bake it or just baking soda. Thank you really appreciate of you reply.
I actually use this recipe awhile ago. With AP flour the dough is quite soft compare to you dough since you use cake flour and bread flour. Is this because of the gluten in bread flour and cake flour is way more than the AP flour? How can I adjust if ever I only use AP flour? Thank you again
Hi! Thanks for watching! I use just baking soda. And you can use AP flour. If it`s too soft, try to find bread flour and add it a little bit, but be careful not to make the dough too hard. Good luck!
OMG!! Thank you for replying I was able to find bread flour. I just made ramen last night and the texture of the noodles is better than my first attempt using AP Flour. Again thank you!!
Hi, thank you! Sorry, I think that you need a different recipe (without gluten the noodles may become too crumbly). So, somewhen I will make another video how to make gluten free noodles. Hope to hear about your success!
Hi, I currently use lye water in my noodle recipe, but I am unsure I am using the right amount. It says it is 52% water and 48% potassium carbonate, do you have any experience with this?
i found a german recipe where they used 10g liquid kansui (lye water) for 240g flour; in another recipe they used 10 drops of kansui for 400gr flour. The water ratio depends on the amount of hydration of your dough (e.g. 35% is medium hydration, which he uses in this video). I guess you should try it out and adjust from time to time. Hope i could help a bit.
Beautiful accent, beautiful food
Great video! Did you BAKE the baking powder in the oven before using it? Or is it ok to use the powder as it is? Maybe just use higher amount of baking powder than normal kansui?
I tried this with angel hair pasta. Worked great and the pasta was done in 5 minutes.
Great and very detailed metarial. What type of noodles would you recommend as universal type for homemade-ramen beginners? From one type of flour or what would be the thickness (1-9) of the dough if I have the same noodle machine?
Thank you for your comments! Noodles made with more than 40% of water are easy to make!
what is the name of the blender you are using? Thank you.
hi, chef! do the hakata style noodles require egg? i have eaten in a resto here locally (Ramen Nagi) their noodles is quite yellow in color.
Hello! I love your channel! And of course ramen, can I ask you how many g is more or less a portion of noodles for a bowl? Thanks in advance!
Hi! Thank you very much!! Usually it is used about 130g for a bowl!
@@motokiramenacademy5578 Thanks so much! I ask you one more thing, how long should they be?
@@recipesjourney should be as long as you want
What if all i have is all purpose flour?
I think you need to mix more water in dough~
Hi good video. Did baked the baking soda?
?
I can't see what kind of mixer that is. That mixer is half the battle.
U able to cut the noodles without a machine or pasta cutter
A subtitle would be nice. Great vid!
Why is it called 拉面 if the noodles are not hand pulled
Thanks for the recipe. Is it okay to store the noodles in the freezer?
Yes
how long can it last on the freezer
@@aideaidem5085Not super long but a week or two isn’t going to ruin it. Think of it as frozen pizza dough. You don’t want freezer burn either. Have some for your fridge and some for your freezer and eat accordingly
Can they be made with normal flour (all purpouse)?
they wont be cheweyy and might end up being so soft
Can I use all purpose flour instead or does it have to be bread flour
I would assume bread flour because it is higher in gluten
Have you ever used egg in the dough?
Yes, I sometimes make egg noodles. However, we do not make it in shops because of the high risk of food poisoning.
after making the noodles, and as u put them on that pan, can you instantly put them to boil, or do u need to let the noodles rest before cooking
How much the thickness of noodles?
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍💖💖💖💖💖💖💖💖
do you have a Gluten Free recipe?
You could always make buckwheat soba, which I believe are gluten free
@@ryderhartlen6801 100% buckwheat noodles have no gluten but are very hard to work with.
I hope it is not baking soda but Baked baking soda (Kansui)
Hi Im a new subscriber can I substitute cake flour and bread flour into all purpose flour?
And about the baking soda, did you bake it or just baking soda. Thank you really appreciate of you reply.
I actually use this recipe awhile ago. With AP flour the dough is quite soft compare to you dough since you use cake flour and bread flour. Is this because of the gluten in bread flour and cake flour is way more than the AP flour? How can I adjust if ever I only use AP flour? Thank you again
Hi! Thanks for watching! I use just baking soda. And you can use AP flour. If it`s too soft, try to find bread flour and add it a little bit, but be careful not to make the dough too hard. Good luck!
OMG!! Thank you for replying I was able to find bread flour. I just made ramen last night and the texture of the noodles is better than my first attempt using AP Flour. Again thank you!!
@@kirsiirishsulit1644 You just using one type of flour or you mixing it ? & if you mixing it,how much ratio for mixing ? Thanks
@@qvalken3148 Hi I'm just using one type of flour. Im using bread flour sometimes breadflour
Hi, great recipe, but is it possible to use gluten free flour instead of regular flour?
Hi, thank you! Sorry, I think that you need a different recipe (without gluten the noodles may become too crumbly). So, somewhen I will make another video how to make gluten free noodles. Hope to hear about your success!
Would be great to share gluten free ramen noodle recipe ?,
Hi, I currently use lye water in my noodle recipe, but I am unsure I am using the right amount. It says it is 52% water and 48% potassium carbonate, do you have any experience with this?
I’m sorry, I don’t know because I’ve never used liquid Katsui...
i found a german recipe where they used 10g liquid kansui (lye water) for 240g flour; in another recipe they used 10 drops of kansui for 400gr flour. The water ratio depends on the amount of hydration of your dough (e.g. 35% is medium hydration, which he uses in this video). I guess you should try it out and adjust from time to time. Hope i could help a bit.
How long do you boil?
Hi! It depends on thickness of noodles. I boil about 1 min
1-3 minutes, 3 max because remember you’re putting it into a very hot broth afterwards
For the algorithm
how many portions are there?
and how many grams per serving?
thank you
Says in a comment before it makes 2-3 portions
How many servings for this recipe ?
Thank you for watching the video!! This recipe is 2-3 servings.
Nodeours