For those who can't read the Japanese subtitles; 0:10 I'm gonna make 100% buckwheat flour (no all purpose flour) soba noodle. 0:20 Ingredients: Buckwheat flour 500g (1.1lbs), Water 240g (0.53lbs, the actual amount of water may vary depending on how the texture comes out). 0:33 (1) Sift buckwheat flour 0:55 Sift flour with the sieve 1:11 Otherwise the flour and water wouldn't mix evenly. 1:24 Lightly beat the sifted flour. 1:31 (2) Add water. 1:38 Pour a 2/3 portion of water in a circular motion. 1:53 Quickly mix it with finger tips. 2:18 MIx thoroughly. 2:42 Use your palms to break down crumbles. 3:09 Keep this till the crumbles are evenly small and fine. 3:44 Brush flour off your hands. 3:58 Add half of the remaining water (Watch the hand motion!) 4:18 Quickly mix by finger tips. 4:45 Keep your finger tips on the bowl while mixing in quick motion. 5:12 Be patient. Keep on mixing. 5:43 When well moisturized, the dough color starts to change. 6:10 Keep mixing till the texture becomes like the fine panko flakes. 6:36 Splash the remaining water on the dough with hands. 6:50 Mix with fingers. 7:12 But this time, the fingers are relaxed and moving in a slower pace. 7:41 Notice the panko flakes start to gather up into much bigger crumbles. 8:11 Let the crumbles grow slowly. Do not hurry. 8:35 When the crumbles are big enough, switch to rolling action. 9:00 Keep on rolling to make bigger balls. 9:41 Eventually, the dough becomes one lump. 9:52 Collect scattered crumbs and lightly massage it. 10:32 (3) Knead 10:44 Roll the dough into a stick. 10:48 Curl it up into a ball, 10:55 then roll it to a stick again. 11:06 Curl it up. 11:13 Repeat the process 4 times. 11:32 The dough starts to get sticky. 11:55 Start folding an edge to the center of the dough, squeeze, rotate a little, scoop another edge, fold in to the center. (This is a kneading technique called "KIKU-NERI". The correct KIKU-NERI should result in wrinkles like a Chinese bao or the belly button.) 12:34 Knead the dough by pulling up the wrinkles to smooth them out. 13:00 Moving on to spreading. 13:08 Sprinkle the buckwheat flour on a clean flat counter top. 13:23 (4) Hand spreading 13:40 Flatten the dough with your palm. 13:59 Make it flat and round. 14:27 Fix the cracked edges by rubbing. 14:53 (5) Spreading with a rolling pin 15:08 Further stretch the dough in a circular shape with the rolling pin 15:38 Move around the dough to change the direction to stretch it evenly in all directions. 16:20 (6) Spreading it to a square shape 16:35 Roll the circular dough around the rolling pin and spread it into a square shape. 16:53 Change the angle by 90degrees to make it into a square. 17:37 (7) Make the dough thickness even all over. 17:53 Any thicker parts are rolled flat to the even thickness. 18:25 Make it a very flat square at an even thickness. 18:49 (8) The final spreading into a rectangle 19:04 Spread the dough to the thickness of about 1.5MM evenly. 19:38 Be very careful as the dough sheet may crack. 20:18 Checking the thickness using 1.5MM thick guiding plate. 20:28 Make the thickness even all over the sheet. 20:48 Turn it around and do the same on the remaining half. 21:38 For 500g buckwheat flour, the final size should be about 40 x 80cm (16" x 32"). 22:02 Spread it flat and check the evenness. 22:35 (9) Folding 22:50 Dust the dough sheet with ample flour and fold it into half. 23:16 Fold it again to about 20cm (8") width. 23:40 (10) Cut 23:50 Dust both the cutting board and the dough with a generous amount of flour, then put the guiding plate on top of the dough. 24:20 Prepare a container and a noodle cutting knife. 24:43, Using the guiding plate, cut the folded sheet of dough in the width same as the thickness. 25:23 Move noodle to the container after dusting off excess flour. 25:54 Cutting at a steady rhythm helps keeping a steady width. 26:22 It's the rhythm, not power. 26:54 Counting each slice out loud while cutting may keep the rhythm with fun. 27:18 Cutting off noodle tips will keep the boiling water from mudding. 27:42 Focus, but relax. 28:52 500g (1.1lbs) will serve about 5. 29:31 When you move the dough on the cutting plate, make sure to dust with ample amount of flour before doing so. Otherwise, the dough wouldn't keep steady. 30:20 Finished. 30:39 Thanks for subscribing. Good luck, everybody!
自己流で蕎麦打ちをしていましたが10割蕎麦で壁、今回の動画で蕎麦打ちの基本と奥深さを実感、実際に真似てやってみて10割蕎麦が打てました。自分でも満足のいく仕上がり、アジが出ていると思いました。本当にありがとうございます。もっともっと練習して家族の喜ぶ顔をさらに見ていきたいです。年越しそばが楽しみです。70歳の爺
わかりやすいし美しいと思いました。詳しい説明もありがとうございます。こちらを見ながら練習したら、しっかりお蕎麦が作れそうです。何度かつくりましたが、ここまで教えていただけて、教科書のような動画だと思いました。作る手の動きが美しいので、見ていて、わかりやすいです。
For those who can't read the Japanese subtitles;
0:10 I'm gonna make 100% buckwheat flour (no all purpose flour) soba noodle.
0:20 Ingredients: Buckwheat flour 500g (1.1lbs), Water 240g (0.53lbs, the actual amount of water may vary depending on how the texture comes out).
0:33 (1) Sift buckwheat flour
0:55 Sift flour with the sieve
1:11 Otherwise the flour and water wouldn't mix evenly.
1:24 Lightly beat the sifted flour.
1:31 (2) Add water.
1:38 Pour a 2/3 portion of water in a circular motion.
1:53 Quickly mix it with finger tips.
2:18 MIx thoroughly.
2:42 Use your palms to break down crumbles.
3:09 Keep this till the crumbles are evenly small and fine.
3:44 Brush flour off your hands.
3:58 Add half of the remaining water (Watch the hand motion!)
4:18 Quickly mix by finger tips.
4:45 Keep your finger tips on the bowl while mixing in quick motion.
5:12 Be patient. Keep on mixing.
5:43 When well moisturized, the dough color starts to change.
6:10 Keep mixing till the texture becomes like the fine panko flakes.
6:36 Splash the remaining water on the dough with hands.
6:50 Mix with fingers.
7:12 But this time, the fingers are relaxed and moving in a slower pace.
7:41 Notice the panko flakes start to gather up into much bigger crumbles.
8:11 Let the crumbles grow slowly. Do not hurry.
8:35 When the crumbles are big enough, switch to rolling action.
9:00 Keep on rolling to make bigger balls.
9:41 Eventually, the dough becomes one lump.
9:52 Collect scattered crumbs and lightly massage it.
10:32 (3) Knead
10:44 Roll the dough into a stick.
10:48 Curl it up into a ball,
10:55 then roll it to a stick again.
11:06 Curl it up.
11:13 Repeat the process 4 times.
11:32 The dough starts to get sticky.
11:55 Start folding an edge to the center of the dough, squeeze, rotate a little, scoop another edge, fold in to the center. (This is a kneading technique called "KIKU-NERI". The correct KIKU-NERI should result in wrinkles like a Chinese bao or the belly button.)
12:34 Knead the dough by pulling up the wrinkles to smooth them out.
13:00 Moving on to spreading.
13:08 Sprinkle the buckwheat flour on a clean flat counter top.
13:23 (4) Hand spreading
13:40 Flatten the dough with your palm.
13:59 Make it flat and round.
14:27 Fix the cracked edges by rubbing.
14:53 (5) Spreading with a rolling pin
15:08 Further stretch the dough in a circular shape with the rolling pin
15:38 Move around the dough to change the direction to stretch it evenly in all directions.
16:20 (6) Spreading it to a square shape
16:35 Roll the circular dough around the rolling pin and spread it into a square shape.
16:53 Change the angle by 90degrees to make it into a square.
17:37 (7) Make the dough thickness even all over.
17:53 Any thicker parts are rolled flat to the even thickness.
18:25 Make it a very flat square at an even thickness.
18:49 (8) The final spreading into a rectangle
19:04 Spread the dough to the thickness of about 1.5MM evenly.
19:38 Be very careful as the dough sheet may crack.
20:18 Checking the thickness using 1.5MM thick guiding plate.
20:28 Make the thickness even all over the sheet.
20:48 Turn it around and do the same on the remaining half.
21:38 For 500g buckwheat flour, the final size should be about 40 x 80cm (16" x 32").
22:02 Spread it flat and check the evenness.
22:35 (9) Folding
22:50 Dust the dough sheet with ample flour and fold it into half.
23:16 Fold it again to about 20cm (8") width.
23:40 (10) Cut
23:50 Dust both the cutting board and the dough with a generous amount of flour, then put the guiding plate on top of the dough.
24:20 Prepare a container and a noodle cutting knife.
24:43, Using the guiding plate, cut the folded sheet of dough in the width same as the thickness.
25:23 Move noodle to the container after dusting off excess flour.
25:54 Cutting at a steady rhythm helps keeping a steady width.
26:22 It's the rhythm, not power.
26:54 Counting each slice out loud while cutting may keep the rhythm with fun.
27:18 Cutting off noodle tips will keep the boiling water from mudding.
27:42 Focus, but relax.
28:52 500g (1.1lbs) will serve about 5.
29:31 When you move the dough on the cutting plate, make sure to dust with ample amount of flour before doing so. Otherwise, the dough wouldn't keep steady.
30:20 Finished.
30:39 Thanks for subscribing.
Good luck, everybody!
I came back just to listen to that gorgeous melody!
勉強になった…これで自分にだけは本物のそばが無限に作れて、そしてすすれると思うと天国にいる思いだ… 笑😍
ご視聴ありがとうございます。そば打ちはそば粉と水と道具があれば自宅でも打てますね。
一塊になる迄の水廻し、棒状の練りを真似ています。殆ど、失敗はなしです👏
そば打ち初心者にとって一番分かりやすくて丁寧でした。
ご視聴をありがとうございます。参考になったようで幸いです。
わかりやすい
参考にします
初心者には大変理解しやすく有難いです。見事参考にして家にある道具で完成しました。
素晴らしいです!!御自分の道具でそば打ちをお楽しみください!
同じ容量でやりましたが見事に失敗しました。素人には微妙な水加減等は難しかったです。
ここまで綺麗に出来るのは流石プロだなと改めて感心しました。
加水量は蕎麦粉によって異なりますし、気温や湿度、道具などでも異なるので、そば打ちで一番難しいのが加水量です。ある程度経験を積まないと難しいところです。最初に粉の状態をみて予想して、途中で調整していきます。ベストな状態と比較して判断していきます。
English subtitles please
It's time for you to learn Japanese .
Very late but I translated the subtitles in case you are still interested.
グルテン無いのに、何故そんなに練るの？
そばのゆでかた
ご要望をありがとうございます。そばの茹で方の動画も検討してみます！
包丁の持ち方はそれで安定しますか？
包丁は、小指、薬指、中指で柄をしっかり握り、人差し指と親指で包丁を挟むようにすると安定します。
10割蕎麦だから、打ち粉も極端に少ないのかな(?_?)
十割蕎麦に限らず本延しまでは、必要最低限の打ち粉にしないと、どんどん吸収されて生地が割れやすくなります。延した生地にウロコのような模様ができるのは打ち粉の撒きすぎです。生地の畳みと切りの時は生地や切った麺がくっつかないように打ち粉をたっぷり振ります。この頃にはほとんど生地に打ち粉が吸収されません。
あれは二八です
@@hydehaido
十割だと書いてあるのは嘘と言うのかね?
それとも，お前が嘘をついているのかい?
@@iwontbebeat7111 動画は十割で打っています。
@@hydehaido 動画は十割で打っています。