Kye, you're a genius! These noodles are a bit on the stiff side, but if you let them sit in a sauce overnight, they soften up like regular noodles. The dough is a little dry and I believe that's why the noodles are a little stiff. If you are willing to add 2 large eggs (I double the recipe) and a little xanthan gum (gelatin may work too), you can roll this dough through a pasta roller (down to setting 5), and it went through my fettuccini cutter perfectly well. Add a bit of salt and olive oil to the boiling water. Someone in the comments mentioned they were able to roll the dough, so I gave it a try. I'm so glad I kept my pasta roller. I am thinking of using your drier dough to run through my pasta extruder to make elbow macaroni.
Today I used powdered psyllium and needed 6 eggs. Just keep adding an egg at a time until your dough comes together and is soft and pliable if you want to be able to roll it out like traditional dough.
I regret waiting for a year to make this recipe. It is so GOOOOOOD! They noodles are soft and taste like egg noodles. it is so easy to make. I let the dough rest for 30 mins to absorb the moisture. It is easy to roll. If you have a pasta machine, it will make your process quicker. Stop rolling at 3, otherwise it gets too thin and it will break after you cooked it. 6 stars out of 5. One serving is very satisfying.
Oh, I was wondering as I was watching the video if I could break out my pasta roller machine with noodle cutter attachments. You answered my question. Thanks for the tip about the smallest setting to go with. I wonder if adding xanthan gum could make the noodles silkier and softer? The do appear to be a bit stiff.
Thank you for mentioning rolling the dough through a pasta roller. I tried it and it worked! I was able to go down to setting 5, but I used two large eggs and a bit of xanthan gum to the mix. I made the pasta into fettuccini and cooked it right away. Then I made an alfredo sauce. mixed in the noodles and let everything sit overnight in the fridge. The next day the noodles were as soft and supple as regular pasta. Kye's a genius! We've got pasta again. I also have a pasta extruder, so I may try her original recipe for a dryer dough to run through the extruder and make macaroni.
Yum! My favorite dish ever, while studying music in Manhattan! I have never made it, but will have it for dinner tomorrow night , after some protein to break my 48 hour fast. I'm so excited that you can get delicious Chinese noodles from oat fiber! I could eat these every day!
thank you so much for all of your recipes. It's so appreciated. Do you think that this recipe could be use in soup? also, do you have a manual in english? once again, thank you.
Hi Anna, unfortunately I don’t have english manual for now. Will definitely update you guys when I come out with one. This noodle is more suitable to eat with sauce. It might become too soft in hot soup. ☺️
Hi ,kye I had tried these recipe 3 times, one with coconut flour before I got the oat fiber, it came out alright, I was able to roll out the dough as a whole piece , just after I cooked it in the water , it became mushy, tasted not that good . Then I had tried the ot fiber twice however, the first one the dough was so dry, when I rolled it ,it just broke to several pieces, unable to stick together, at the end I had to cut it into strips by each small piece :( today I made it again, I used 2 whole eggs about 150 gm , the dough was little moe moistured, but still cracking, at the end I tried to fold it and cut , I could not get the one whole strip, it broke in the middle, I did follow your procedure to spread some oat fiber on both sides before I fold it. The dough was not like yours in the video, it was still dry after I roll it out and cracked everywhere. Is it possible the liquid too less , even 150gm egg is not enough ? It really puzzled me.
Hi Eunice, the dough is in fact very dry and tend to crack easily at first. But once it’s rolled out it should be fine. Another viewer sent me a picture of her dough and hers looks very grainy and not as fine textured as mine. I am thinking maybe it’s the ingredient used to make it. Is the oat fiber you bought working fine in other recipes? 🤔
@@KyesKitchen Thanks , Kye , for your responding. Actually I had used oat fiber in your radish cakes recipe, it worked fine, maybe the small amount and more moisture. I also uses it in almond butter to make cookies yesterday, it tasted so dry, the texture was like the sand . Now you mentioned about the grainy texture, yap, mine is just like that. I purchased it on Amazon with your link. I am wondering different brand would make big difference ?
Hi Clara, hope that I am not too late 😫 The noodles tend to stick together once it’s cooled and slightly air dried, just like regulat pasta. Tossing in sauce immediately can solve this problem 😉
Kye, you're a genius! These noodles are a bit on the stiff side, but if you let them sit in a sauce overnight, they soften up like regular noodles. The dough is a little dry and I believe that's why the noodles are a little stiff. If you are willing to add 2 large eggs (I double the recipe) and a little xanthan gum (gelatin may work too), you can roll this dough through a pasta roller (down to setting 5), and it went through my fettuccini cutter perfectly well. Add a bit of salt and olive oil to the boiling water.
Someone in the comments mentioned they were able to roll the dough, so I gave it a try. I'm so glad I kept my pasta roller. I am thinking of using your drier dough to run through my pasta extruder to make elbow macaroni.
Today I used powdered psyllium and needed 6 eggs. Just keep adding an egg at a time until your dough comes together and is soft and pliable if you want to be able to roll it out like traditional dough.
太好，不用買外面冇味，口感又奇怪的蒟蒻面了，超讚👍👍👍👏🏻👏🏻👏🏻👏🏻😍
哈哈哈 謝謝 希望KK會喜歡！
！！！！！！！！！！！
我快哭了，感人，內牛滿面！！！😭❤️
終於不用怕偷吃正常版麵條了😭😭😭
果然凱是減肥大美女教主，感謝！！！！❤️
嘻嘻嘻嘻 我那時候也是很感動！希望天使會喜歡！！！🥺🥺🥺🥰🥰
@@KyesKitchen 謝謝大美女減肥教主👍🏼👍🏼👍🏼😭❤️
不用再留著口水眼睜睜看別人吃麵條，真的感動。
@@珮珮-d4w 對啊 我們也能大口吃麵👍🏼👍🏼👍🏼
你不是一个人！
I regret waiting for a year to make this recipe. It is so GOOOOOOD! They noodles are soft and taste like egg noodles. it is so easy to make. I let the dough rest for 30 mins to absorb the moisture. It is easy to roll. If you have a pasta machine, it will make your process quicker. Stop rolling at 3, otherwise it gets too thin and it will break after you cooked it. 6 stars out of 5.
One serving is very satisfying.
Oh, I was wondering as I was watching the video if I could break out my pasta roller machine with noodle cutter attachments. You answered my question. Thanks for the tip about the smallest setting to go with. I wonder if adding xanthan gum could make the noodles silkier and softer? The do appear to be a bit stiff.
Thank you for mentioning rolling the dough through a pasta roller. I tried it and it worked! I was able to go down to setting 5, but I used two large eggs and a bit of xanthan gum to the mix. I made the pasta into fettuccini and cooked it right away. Then I made an alfredo sauce. mixed in the noodles and let everything sit overnight in the fridge. The next day the noodles were as soft and supple as regular pasta. Kye's a genius! We've got pasta again. I also have a pasta extruder, so I may try her original recipe for a dryer dough to run through the extruder and make macaroni.
Kye 好厉害，这个绝对是爱碳水又想生酮减脂的救星🥰🥰🥰
好久不见Lin Lin! 希望你会喜欢！🥰
买不到燕麦粉。
@@KyesKitchen 我一直有看你的视频🤣🤣只是经常在外面忙来不及留言，但你现在真的是生酮美食无所不能啊👍👍👍
@@muiyiinwong6140 自己打就可以，买燕麦，用那种破壁机或者咖啡豆的研磨机都可以打成燕麦粉
這個份量是一碗嗎？
哇，終於等到kye了，一樣先看廣告，我的心頭愛麵條，讚嘆kye，感恩妳，辛苦了，kye會超級紅火，這麼棒這麼厲害，愛妳。
愛您愛您！！🥰🥰🥰 請享用！
Kye真的太厲害了，僅用簡單2樣乾粉食材做出有嚼勁的麵條！我喜歡❤
我有看過其他頻道，幾乎都要加入起司☹
這款麵條熱量相對較低，更健康～謝謝分享
期待另一款麵條
這個麵條真的絕了，熱量不但不高，不用加乳製品，還真的💯像人間麵條🥴🥴❤️
@@mengtsai4891 太感動🥺了假日來試試❣
對啊！熱量低也是它的賣點～ 哈哈 這款麵條是偏硬勁道的口感哦，不是軟而Q彈的，Kye覺得很好吃！希望你們會喜歡呀！
@@KyesKitchen 在還沒接觸低醣 生酮以前，常特地買手工刀削麵做料理，就愛那略硬帶有嚼勁的麵條，超滿足的啦～
這款帶有嚼勁燕麥纖維麵條，我肯定會喜歡的💘
謝謝key的用心持續分享健康食譜。
請問Key使用的燕麥粉牌子可分享嗎？怕買到有奇怪味的
你好, Kye,, 香港真是找不到燕麥纖維, 又不想用你們說很大味道的那個牌子Nunat....... 你知道在香港有什麼地方可以買??? 另外,你的是不是在減加壹買的???
我今天又看了你做面条的视频，食谱里没有用黄原胶，材料简单易做，我准备试试，检验一下口感和味道如何，还好再来评价的。
must try this! Thank you so much for sharing all your wonderful recipes. I really appreciate all the Asian keto recipes, love your channel.
Thank you for always supporting my content Alice! It’s always my pleasure to share what I have discovered with people who need it. ☺️☺️
這是有史以來最快速煮熟的麵條了，才30秒，一定要來試看看，謝謝Kye!
哈哈哈 因為麵條沒有很厚呀 但這個麵條好多人翻車 我有點擔心誒 Shu Hua試了嗎？
謝謝Kye ，期待已久終於看到了這影片了，杏仁粉和椰子粉都不好做麵條，一下水就斷了糊了，妳的食譜是最棒的！
嗯！謝謝Ann! 其實這款麵條煮太久也會糊掉，最易更適合做乾撈面 🥰
這位美女~真的很厲害耶~佩服~超喜歡看你做的食譜、 非常感謝你的分享
謝謝玉蘭的支持，我會繼續分享更多好吃的給各位酮學 ☺️
Kye your recipes are so good😭💕💕tq for putting these out
Thank you Ally!!! It’s always my pleasure!😁😁♥️
今天做了这个面，汤面虽然都碎完了可是跟人间面条的口感真的好像。谢谢Kye
太厲害了 期待妳的生酮食譜分享😋☺️
謝謝語彤的收看！🤩
这次介绍很好了❤️
我要saved起来，减肥也可以吃面了😚
谢谢Yuchen! 希望你会喜欢 🥰
對啊 ；可以吃麵了
You are amazing ! I’d never imagine we can have home made Keto noodles. I wonder if you have recipe for Keto Ho Fun 河粉？Thanks!!
太厲害，我已經跟著妳的食譜試作很多東西了呢！這次的也是立馬跟著做，可惜不夠用功沒有研究你在菜粿留言區裡的燕麥粉品牌推薦（雖然有認真看完），結果買了跟用了最糟的Nunatural,整個麵都粉粉的，燕麥味還超重，嚇死寶寶😭😭，希望能想個方法把這包Nunatural 用完再試一次
哈哈哈 那個牌子是真的很多差評 但還是很多人用它～ 網上也有很多用它來做麵包，Olivia可以去搜搜 ☺️☺️
@@KyesKitchen 當然當然，會繼續follow Kye的生酮食譜的，尤其中式鹹點類都是別處看不到的，超級特別！👍👍👍
我都很想知kye's燕麥纖維是用什麼牌子可否告訴我，謝謝🙏🙏
Kye好厉害哦，我正在想着要吃板面就看到你的视频😄不知这款面适合煮成湿的汤面吗?
你好Samsung, 这款面条不适合，我还在研究着可以泡在热汤的面条食谱，等我呀～
非常喜歡你分享的生酮美食😋 Kye真的很厲害！讚讚讚！👍🏻👍🏻👍🏻
謝謝Carine! 我會繼續努力的！☺️
好喜歡kye喔💓!!! 因為你的推薦而發現燕麥纖維是這麼好用 熱量跟碳水都是0的材料!!!太棒了
小姐姐跟我告白我都不好意思了 😳 謝謝Karman! 對啊，燕麥纖維真的很好用的，最近很常用到它！
請問買不到燕麥纖維，不知可以自己用燕麥片打碎做嗎？🙏🙏
啊这个太棒了 最爱吃面了 魔芋的面完全不是面条的感觉 一定要试一下 谢谢kye
希望你会喜欢！🥰🥰
哇，刚好可以吃宵夜， 妹妹真有口福哦， 可以吃到又好吃又不会发胖的面条👍👍👍👍
Kelly! 欢迎光临，谢谢光临 哈哈哈 你自己会做不是更有口福吗 😜
Kye好聪明，折叠面条切面条的方式真简单。请问可不可以事先做好面皮切好，放在冰箱，第二天才下锅煮？谢谢😊
早安呀Ann, 可以哦，可以放冰箱，想用再拿出来，谢谢收看 🥰
Kye, you're really very innovative in your keto recipe 👍🏻Can you please share the brand of the sesame paste that you're using. Thank you 💕
Thank you Chiou Lee! 🥰🥰 The brand is WangZhiHe ☺️
@@KyesKitchen Can 100% sesame, light brown tahini also work?
太厲害了我要來試試看
推荐的牌子买不到了，好像停生产了。我用德国的替代，好吃但是会断。是否是因为牌子问题？还是份量问题？
請問你有用過 nunaturals 這個牌子的燕麥纖維嗎?跟您使用的燕麥纖維 味道相近嗎? 我用這一個牌子的做出的甜點，味道怎麼樣都蓋不過去， 一股超濃的燕麥味 ，不管加什麼其他香氣濃的最後都是他的味道....
你好Jane, 我沒用過這個牌子，但是很多人反饋這個牌子不是很好用，味道比較重，顏色也不白，如果要達到好的效果建議使用別的牌子。😊
我碳酸化合物过敏不能吃面条，特别馋面条。现在太好了我可以吃面条了。你的视频特别好谢谢你
谢谢你Yang Liu! 希望你会喜欢🥰
Is it gluten-free?
Kye你好，我剛剛試做了麵條，失敗了，麵條一煮即碎，口感好像有沙和糊糊的😩⋯⋯可能我買的oat fibre和你的不同，我的是啡色的，又有可能我做好麵後沒有立刻煮，放入冰箱3小時後再煮⋯還有沙沙的口感是否洋車前子粉的口感呢？
這應該是燕麥纖維的問題吧 我會試試再做簡單一些的麵條食譜哦～
看起來好可口呀！ 期待沒有蛋的版本！ 兩種我都會做， 看看那一種更好吃😋😋😋👍👍👍
好呀！但那个版本不会那么快哦，还在研究着呢，只是有一个概念。 😁
感觉找到板面的替代食谱了！！谢谢你！太厉害了！
耶！但这款食谱比较适合干捞的哦 😊
@@KyesKitchen 想问如果不是用燕麦纤维，用燕麦面粉能做得到吗？
Yum! My favorite dish ever, while studying music in Manhattan! I have never made it, but will have it for dinner tomorrow night , after some protein to break my 48 hour fast. I'm so excited that you can get delicious Chinese noodles from oat fiber! I could eat these every day!
Hi Elise!! Thank you for watching and dropping me a comment. Did you try out the recipe and how did it turn out?? ☺️
@@KyesKitchen Postponed! But I am making it tonight. Wish me luck♥ I have some leftover roast chicken I will add. Fasting messes up my cooking plans.
看到流口水🤤
謝謝Kye的分享～～～
謝謝Maggie的收看！😁😁
Hello Kye👋🏻請問燕麥纖維是燕麦麩嗎？🫣
喜歡妳的視頻，收益良多。
若能省去前面40秒，就更好了不，謝謝
Anyone from UK here can recommend a brand of oat fiber please! I’ve failed this with what I have miserably. Thanks!
太愛你了你這個食譜來的時間太棒了👏🏼
我也愛您Alice 🥰
@@KyesKitchen 😍😍😍
請問這款面，可以預先做好冷藏，隔天才烹煮嗎？如果烹煮後，可以外帶在旅途中吃嗎？
请问这个可以多做一点，然后冷冻起来吗？谢谢
Will definitely try this one! Looks good! 😋
Hope you will like it! ❤️
At 7:14, you say 'add some to taste' -- but what was it?
嘩，那麼年青就會做那麼多食譜，好厲害👍呀⋯⋯
我不年輕了啦 😁😁 謝謝JM
@@KyesKitchen 😄你太客氣啦
Have you tried using vital wheat gluten on making pasta or noodles?
Nope. I havent tried it yet. Alot of viewers here are not a fan of gluten so I try to exclude it as much as I can. 😋
Kye请问这款面条可以使用面条机制作吗，还有就是这个面条制作好后可以冷藏多久，可不可以冷冻？谢谢了😊
你好Jenny, 可以用压面机做，也可以冷藏，3-5天没问题的，冷冻的话我也没试过，但应该也是没问题的 😁😁
Does it tastes like noodles?
已試著製作，但是麵條很軟易斷沒韌度，製作時麵團也很濕，是否因燕麥纖維及洋車前子粉牌子不同，要調整用量呢？謝謝
好感动哦，爱吃面的我又能吃了！！请问Kye醋和酱油是用普通的还是有什么特别专门给生铜饮食的牌子？
謝謝Kong Sie, 醋可以的話我就用蘋果醋，不能的話就用黑醋，少量沒關係的哦。醬油的話可以用liquid amino 😉
@@KyesKitchen 好的谢谢分享~
謝謝你的食譜！請問可以研發烏冬麵嗎？謝謝你🙏🏼
爱你么么哒！太厉害了！支持支持支持！
哈哈哈哈 爱你爱你！这语气好像老朋友哦，难道您是…？
@@KyesKitchen 没有，如果我们认识就好啦！！只是觉得你太厉害了哈哈哈！！我也害怕你的方子被抄袭，，你要保护好自己的知识产权！！加油棒棒哒！！
Brilliant! Can’t wait to try this !
Thanks for watching! Hope you will like it! 🥰
請問麵團要揉很久嗎？我做的有點沙沙的感覺
惊叹！Kye真厉害！
能不能分享一下每个作品的卡路里？感觉生酮食品的卡路里不好看表面估量
这个配方太厉害了，我最喜欢吃面条了呢
🥰🥰 谢谢 Caroline的收看和喜欢 💕
請問這麵條可以加料作成炒麵嗎？第一次嘗試做生酮料理
我最喜歡你的生酮食譜！
謝謝Lucy ♥️
kye你好，為什麼我的面團會很粘（已撒了乾粉），粘砧板，粘面棒，辛苦杆平後，摺起就裂開了，完全不成團，請指教一下，謝謝
非常好
谢谢Eric 🥰
訂起來～謝謝妳的分享💕
謝謝！😋
請問麵條要如何保存，做好放冰箱嗎活冷凍
請問是用甚麼品牌的oat fibre, 我弄的巨難吃😢
生酮麻醬，是那牌子？那兒買？
Sesame paste same as tahini?can use black tahini ?
越来越喜欢kye了，你太棒了
谢谢Guifang 🥰🥰🥰
thank you so much for all of your recipes. It's so appreciated. Do you think that this recipe could be use in soup? also, do you have a manual in english? once again, thank you.
Hi Anna, unfortunately I don’t have english manual for now. Will definitely update you guys when I come out with one. This noodle is more suitable to eat with sauce. It might become too soft in hot soup. ☺️
@@KyesKitchen thank you so much for all of your hard work Kye and I'll be patiently waiting for your manual. Hoping for more success in your future.
@@annaames5161 I just got her new English manual today!
@@eliseville She's so incredibly talented and kind. Making an English manual
哇Kye的刀工很好咧 把面条切的条条均匀👏🏻
请问可以分享芝麻酱是什么牌子的吗？
谢谢KY🥰 麻酱牌子是王致和～
Kye,請問麻醬及腐乳有無邊到買link及牌子？🙏😊
Kye你好棒！🥰可以用豆渣粉代燕麥纖維嘛？
謝謝 🥰🥰 我沒用過豆渣粉耶，照理來說是可以的，但要依據吸水性調整分量
哇哇哇，是面条也！爱了，爱了。
耶 太好啦！谢谢Elisan的收看！❤️😍
这个面条可以做多了收冰箱冷冻，要吃的时候才拿出来解冻吗
可以的哦，但是这个食谱很多人都做不成，我怕你浪费食材，我过阵子再研究一下成功率更高的面条食谱分享给你们，不好意思😬
我失敗了😢
在折起來要切的時候，一折起來就斷了😭😭😭
煮的時候水也變成濃稠稠的鼻涕狀😭
整個變成黑暗料理🫠
什么时候出一些养生生酮食谱呢？比如芝麻糊，无糖芝麻饼等
收到！记下来了 😁
这个太好了，谢谢😙
谢谢June! 🥰🥰
謝謝妳我真好想吃麵食
請問可以用小麥蛋白粉（麵筋粉）代替燕麥纖維嗎？
謝謝海薇的收看🥰 這個我不確定耶，但是真的不想用燕麥纖維，網上好像也有很多用麵筋粉做的生酮麵條食譜，可以去看看 ☺️
急性子的我沒等回覆就照影片比例做了，但小麥蛋白粉吸水力沒有燕麥纖維好 不成團（加太快應該一個蛋就好），我又加了2克車前子粉和好多小麥蛋白粉邊加邊揉到不黏手，它延展性超好切成細條拉住兩頭可以甩長回彈真好玩，吃起來超Q硬像沒煮軟的牛筋 ，但我還是開心的吃完了，哈哈！謝謝妳回覆，因為買不到燕麥纖維粉不是不想用，如果常用到再找找網購了。
👍🥰👍在Kye这里，没有不成的keto美食，太棒啦！
哈哈哈我尽力！谢谢美好的收看 🥰
Psyllium就是Psyllium husk嗎？Kye 你是用哪一個牌子的燕麥纖維?
是的是psyllium husk. 我用的燕麥纖維製造商叫Jelucel. 關於燕麥纖維的資料和品牌介紹可以看這篇文章哦 eepurl.com/hEnYcX
太厲害了^^
謝謝分享
謝謝Chu Chu的收看 🥰
Hi kye, 想问下这款生酮面能保存吗？保存的话可以多久。
Hi Yolanda, 保险起见冷藏3天吧～ ☺️
好的，谢谢你哟
kye,太棒了吧！！！
谢谢Sue Su~~ 😋
OMG, I can finally have spicy noodles after 3 years!!!!! THX SO MUCH!!!!
Hope you will like it!!!☺️
請問放冰箱要放冷藏還是冷凍
保存期限多久呢？
請問我折起來的時候就斷了，是不是太乾了呢？
Hi ,kye I had tried these recipe 3 times, one with coconut flour before I got the oat fiber, it came out alright, I was able to roll out the dough as a whole piece , just after I cooked it in the water , it became mushy, tasted not that good . Then I had tried the ot fiber twice however, the first one the dough was so dry, when I rolled it ,it just broke to several pieces, unable to stick together, at the end I had to cut it into strips by each small piece :( today I made it again, I used 2 whole eggs about 150 gm , the dough was little moe moistured, but still cracking, at the end I tried to fold it and cut , I could not get the one whole strip, it broke in the middle, I did follow your procedure to spread some oat fiber on both sides before I fold it. The dough was not like yours in the video, it was still dry after I roll it out and cracked everywhere. Is it possible the liquid too less , even 150gm egg is not enough ? It really puzzled me.
Hi Eunice, the dough is in fact very dry and tend to crack easily at first. But once it’s rolled out it should be fine. Another viewer sent me a picture of her dough and hers looks very grainy and not as fine textured as mine. I am thinking maybe it’s the ingredient used to make it. Is the oat fiber you bought working fine in other recipes? 🤔
@@KyesKitchen Thanks , Kye , for your responding. Actually I had used oat fiber in your radish cakes recipe, it worked fine, maybe the small amount and more moisture. I also uses it in almond butter to make cookies yesterday, it tasted so dry, the texture was like the sand . Now you mentioned about the grainy texture, yap, mine is just like that. I purchased it on Amazon with your link. I am wondering different brand would make big difference ?
美女你好，请教你一下，为何你的"燕麦纤维"是白色的呢？不是棕色的吗？之前买的是白色，很"轻称"，如今买别的牌子，是棕色的，很重称，所以不知白色或棕色的燕麦纤维做出的效果一样吗？谢谢你了…
你好呀 🥰 是的！不同燕麦纤维做出来不同，据我所知是nunaturals的燕麦纤维颜色深，而且味道很重，暂时其他牌子的燕麦纤维反馈都OK～
@@KyesKitchen 好的哦…谢谢你了，我就试试看，看是否成功呗…喜欢你的每一个视频，除了赞👍🏻👍🏻👍🏻，还是赞赞赞💞💞💞😉😉😉
@@教会东甲锡安楼 愛您愛您愛愛愛您 🤪🤪🤪🤪
看完之后肚子又饿了😩🤤🤤
我做给你吃好了 😁😁
太好了，不知道面团延展性能否使其过得了 pasta machine 意面机？做其他的粗细或形状
你好Zé, 这个我没试过，但pasta machine应该是可以的。做成条状以外的形状我就不确定了 哈哈
@@KyesKitchen 收到！Kye 你的切法看起来绝对 okay，我只是在妄想是否与人间意面一样能用机器。哈哈 🤣
如果有一些可以用麵條機的處份量方式更加好
想请问Kye我做的面条生的时候还长长的像模像样的，可是一下水煮后就会断成小碎片和胡成一团，请问您知道是什么原因吗？
哎哟，我也不太确定欸，你有拍下来吗？可以发到我的instagram karyikoh让我看看，也顺便看一下你用的食材对不对 😁
@@KyesKitchen 嘿嘿没有耶，我吃完了～我下一轮做的时候再看看会不会这样，到时再请教你，谢谢你哦 Kye~ 🙏🏽🙏🏽
@@KyesKitchen 請問麵條是要放冷凍還是冷藏 那放冷凍還是冷藏保存期限是多久呀會影響口感嗎
Kye 您好啊，想問您如果燕麥纖維味道很重的話是不是可以加菠菜粉之類的蔬菜粉蓋味道呢？水份或蛋液的話要怎麼做調整呢？
你好Pan～～ 這個是可以的，是少量地加，濕性材料應該不需要調整 ☺️
@@KyesKitchen 好的感謝kye!❤️
Hi Kye, Just made this and not sure why my noodles stocked together after cooking. Any idea or tips that could share ?
Hi Clara, hope that I am not too late 😫
The noodles tend to stick together once it’s cooled and slightly air dried, just like regulat pasta. Tossing in sauce immediately can solve this problem 😉
@@KyesKitchen thanks Kye
@@KyesKitchen If I made extra to save, is there a good way to do that? Or must they be in sauce?
@@eliseville may be add some oil
@@vister6757 duh!
太強了 太棒了
麵條可以做起來放冷凍嗎
謝謝 😁 冷凍我沒試過耶，但應該沒問題。冷藏的話一定可以哦，這個我有試過 😋
@@KyesKitchen 謝謝
Kye可以试一下用Lupin flour，我在尝试做饺子皮
好！我买了好久还没用呢！让我来试试☺️
@@KyesKitchen 期待你的分享视频，期待你的生酮饺子 生酮包子😋❤️
麵條如果偏硬，可以煮久一點讓它軟嗎？因為想煮給老人家吃，不知道這款口感適合嗎？
可以試試，但是不能煮太久哦，不然會太軟/散開的 ☺️
kye，可以做生酮河粉吗？
你好请问你的芝麻酱是怎样的？可以看看吗
Kye, 你好！请教一下：我煮的面条很快就断掉了，是怎么回事呢？
你好 ☺️ 面團會很乾或很濕嗎？跟視頻里的一樣嗎？
可否冷藏第二日先煮