It was such a creative day.
Big thanks to Jing who shared her skill and the recipe at the event🙏
Ingredients for 2 serving.
Wheat flour (type 405) 200g
Salt 1g or less
Water (not hot water) 90ml
Step 1
It is very easy to knead 100 g at a time.
Pour water into a bowl of flour and mix it with a spoon first.(not with a hand )
Step 2
Keep mixing the dough until water is no longer visible.
When it looks like this, start kneading by hand.
Step 3
Keep kneading until you don't see any flour on the bowl.
It takes about 5mins.
Step 4
Wrap it well (preferably with plastic wrap.）
Allow to rest for 20 minutes.
Step５
Unwrap it and knead it again for a few mins.
Step 6
Tear the dough by hand into a flattened circle.
Step 7
Coat the dough evenly with oil and leave to rest for 2 hours before pulling them.
If possible, refrigerate dough for 24 hours so they become so easy to work with.
(We used rapeseed oil)
(How to store dough in the fridge over night)
Coat the dough with oil then wrap them well (preferably with plastic wrap.）
And place them in a container.
Allow the noodles to come to room temperature a couple of hours before pulling.
In the workshop we used mostly the prepared dough from the previous day.
Step8
Mark a line on the centre of the dough with a chopstick.
Step 9
Grab both ends of the dough and stretch it out for about 50 cm.
Keep stretching it till about 100cm.
Step10
When the noodle have stretched into an I-shape, tear it into a Y-shape along the marked area.
Step 11
The end result is an O-shape.
Step 12
Boil these noodles in boiling water for 1 minute.
Today's toppings are below.
Garlic oil
Chili oil
Bok choi ( just boiled)
How to make "garlic oil "
Simply heat 30ml oil in a pan and mix it with fresh ingredients in a small bowl.
1/2 cup green onion
1tbsp garlic
A pinch of salt
How to make "Chili oil"
Heat 30ml oil in a pan and mix it with dried ingredients in a small bowl.
25g Chili flakes
1/3 tsp Chinese 13 spices
A pinch of salt
According to Jing the original way to eat this noodles is
to mix them in this garlic or chili oil as soon as they are boiled & still hot.
So you need a big bowl.
My next cooking event will take place on the 24th December.(18:00-20:00)
You will receive the details on Thursday.
See you around:)
Misaki