04 November 2014

Homemade Green Tea Noodles 绿茶手工面

Trying out something new today. Making my first green tea noodles. The pumpkin noodles dough is softer and more sticky to handle because of the water contains in the mashed pumpkin. So, I add 2 eggs and 5~6 tbsp water in the green tea noodles just to make up the water contains to get the soft noodles texture. I like the strong green tea fragrance in the noodles, the noodles is harder if compared to the pumpkin noodles. I think this type of noodles texture is suitable for frying too, it doesn't break easily.

(yield 3 bowls of noodles)
200g plain flour
50g bread flour
15g green tea powder 

5~6 tbsp water gradually add in
2 egg, lightly beaten 
1 tsp salt
more plain flour for dusting the dough

1. In a small bowl, add green tea powder with 3 tbsp water. Stir well the green tea mixture.
2. In a kneading bowl, add all flour, green tea mixture, egg and salt. Use hand to mix all together (gradually add in remaining water while kneading the dough) and knead into smooth dough. About 10~15 mins.
2. Divide the dough into three portions, let it rest for at least an hour. You may put in fridge overnight too. 
3. Dust the clean worktop surface with flour, use the rolling pin to flatten the dough. Dust the dough with more flour.
4. Adjust the the dial for pasta machine to thickness "6" which is the thickest, slowly roll the dough over. 
5. When the whole piece of dough has been rolled over the machine, adjust the dial to "5" and repeat step 4. Then adjust the dial to "4" and until your desire thickness. I stop the dial at thickness "2"
6. Roll the dough over the pasta cutter. Cut the noodles using a scissor if it is too long. (Dust with more flour if the dough is sticky) Hang the noodles to dry on the wooden noodles stand. 
7. Cook the noodles in boiling water and run over the noodles in cold water before serving in bowl and with the broth you desire. 

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