自家製烏冬 Homemade Udon

Name: 自家製烏冬 Homemade Udon
Yield: 1-2人
Ingredients: 40克(g) 高筋麵粉¹ Bread Flour¹; 200克(g) 中筋麵粉 All Purpose Flour; 10克❨g❩ 澄麵 Non-glutinous flour; 5-6克(g) 鹽 Salt; 150毫升(ml) 水 Water

2014 年 10 月 24 日發佈列印

2
7
4115

雖說這是麵包機食譜，其實機搓完後，麵糰還是要人手拉拉擀擀一番才好吃！所以，別因沒麵包機而卻步，所有機做的部份改為人手便可。大家一起動手吧！

Youtube:
自家製烏冬 Homemade Udon：http://youtu.be/JFD43ouhqtg

Facebook專頁：HeidiMom 媽媽札記
https://www.facebook.com/heidimom.diary

食材（1-2人） 1小時以上

- 食材
- 高筋麵粉¹ Bread Flour¹ 40克(g)
- 中筋麵粉 All Purpose Flour 200克(g)
- 澄麵 Non-glutinous flour 10克❨g❩
- 鹽 Salt 5-6克(g)
- 水 Water 150毫升(ml)

1把所有材料放進麵包機內，選擇【麵糰】→【餃子皮】模式。〖如用人手，把所有材料搓成光滑麵糰即可。〗 15分鐘後，當完成鈴聲響起，按【取消】鍵，不要開蓋，讓麵糰在機內鬆馳30分鐘。Put all the ingredients into the bread machine. Choose "Dough" → "Dumpling Skin" mode. 〖If make by hands, just knead all the ingredients into a smooth ball〗 When the
2工作枱上撒上高筋手粉，取出麵糰擀薄，對摺2次，再擀薄，重覆以上步驟7﹣8次後滾圓麵糰，用保鮮紙包著靜置30分鐘或以上。² Sprinkle some flour on the desk, fold the dough twice and roll thin. Repeat the above steps 7-8 times, then knead the dough into a ball, place a cling wrap on it and wait for 30mins.²
3把麵糰擀成約3﹣4毫米厚的長方形，撒上手粉摺2﹣3折，再切成寬度約2﹣4毫米的麵條。（寛厚度可隨個人口味調整） Roll the dough with 3-4mm thickness, sprinkle some flour and fold 2-3 times, cut it as thin strips with 2-4mm width. (The thickness and width can be liberally adjusted.)
4切好的麵條要馬上鬆散及撒上手粉，防止沾粘，並儘快放進冷藏格（0℃以下），以免室溫影響麵條口感。³ Loose the noodles and sprinkle flour immediately. Freeze the noodles asap if they are not yet cooked.³
5麵條煮法 Cooking method： 1．煮一鍋滾水，將麵條放入，並用筷子撥散煮至熟透。 Loose the noodles in a pot of boiling water, cook until the noodles are done.
62．如麵條比較粗厚，可於水再滾時加入一杯冷水繼續煮至熟透。 If the noodles are thick, pour a cup of cold water after the water is boiled again. Cook until the noodles are done.
73. 撈起煮熟的麵條，立即浸冰水數秒，可令麵條口感更Q彈! For more al dente noodles, soak the hot noodles into iced water for seconds.
8佳節送禮，物輕情意重！ A handmade present shows your love!

TIPS

1．麵條一般全用中筋粉即可，製成烏冬多數口感比較軟。加入高筋粉可讓口感更煙韌。鹽是令麵糰Q彈的重要成員，不要省略啊！
Adding Bread Flour and salt can make the noodles more al dente.
2．在日本，此步驟或用腳取代。把摺好的麵糰放進袋中，用厚手巾包裹，放在地上用腳踩平，拿出麵糰摺疊好，再放回袋中，重覆動作15﹣20分鐘。
In Japan, feet may be used in this step. Put the folded dough into a plastic bag, wrap it with thick towel and step on to make it flat. Take out the dough, fold, and put it back into the bag. Repeat the above steps for 15-20mins.
3．我試過把烏冬放在冰箱（4℃），翌日煮，口感又硬又碎，不好吃。所以建議放冷藏格（0℃以下）
I've tried to put the udon into the refrigerator and cooked on the next day. But the texture of udon is different！ Hence, freeze the noodles asap after made.