Ingredients :
(Recipe adapted from here)
3 1/4 cups of bread flour
1/2 cup tapioca flour
4 teaspoons salt (I reduced salt to 2 teaspoonS)
1- 1 1/4 cup warm water
Method :
- With mixer: Firstly, measure out the two flours in
the bowl of an electric mixer fitted with a dough hook. You can do the
whole thing in the mixer bowl or if you don’t have a mixer, your feet
will help out! Add the salt to the water and dissolve and set mixer to
knead for about five minutes until you get an elastic dough. Wrap in
cling film and allow to rest for four hours
- With feet: If you’re doing it by hand or more
correctly by foot, measure out the flours in a large bowl and then
dissolve the salt in the water. Knead this by hand in the bowl for about
five minutes. Then take it out of the bowl and put it in a large
ziplock bag. Wrap it in a towel and use your feet-the front and the heel
to massage the dough. Keep stepping on the dough with both feet until
you get an elastic texture. Wrap back up in the bag and allow to rest
for four hours
- Put a large pot of water onto boil and I also put a kettle full of
water to boil too to top it up. Generously flour a clean surface with
flour and divide the dough in two. Roll out one ball and flour the top
and fold it over like a book into thirds. Using a sharp knife, cut the
noodles into thin pieces-the thinner the better and they will expand
slightly. But if you like your noodles chunky and thick that’s fine too.
Carefully separate them as you go and flour them lightly to stop them
from sticking
- When I’ve done half of the first ball, I add the noodles to the
boiling water and use chopsticks to make sure that they are completely
separated. Cook for about six minutes or so until done – take a thick
piece and taste for doneness. Refresh in plenty of cold water. You can
now serve these with soup or stir fry them to make stir fried noodles
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