Pure Egg Hand-Rolled Noodles Recipe
Purity Eggs only Hand-pressed noodles with pure eggs are a traditional delicacy.Recipe book; it can be found in many restaurants and eateries. Varieties of hand-pressed pure egg noodles offer diverse flavors, loved by everyone. Saliva almost drips out; come learn how to make this dish from Cooking Net together!
Pure egg hand-pressed noodle preparation:Noodles MATERIALS INTRODUCTION
Main ingredients:
Flour (300 grams) Eggs (2 pieces) Corn flour (a little) Salt (a little) Pure egg hand-pressed noodles recipe steps: 1. Pour the flour into a bowl, add a little salt, and crack in two eggs (this is the most critical step; if using a kitchen scale, mix according to a ratio of 1:0.5 to 0.6 for the flour-to-egg ratio.
The weight of an egg without its shell is less than 70 grams, so do not pour all the flour at once; leave some aside and add as needed when the dough becomes too soft)
2. Stir with a fork to form a shaggy dough3. Knead into a smooth, elastic ball of dough that has no flour left in the bowl, cover it tightly with cling film and let it rest for 20 minutes (the duration is not fixed; temperature affects both the rising process and moisture content)
4. After 20 minutes, knead the dough again and let it rest for another 10 minutes
5. Roll out the rested dough into a round shape on the work surface, dust with corn flour or millet flour to prevent sticking (use regular flour if none is available)
6. Use an rolling pin to press down on the dough and gradually push it outward
7. Finally, roll it out into a large sheet with a thickness of 0.1 to 0.2 millimeters 8. Fold both ends of the sheet towards the center 9. Cut it into the desired width using a knife
10. Insert a chopstick through the middle
11. Lift up
12. Dust with some sweet corn flour
13. Place it on top of the noodles.
If not finished in one meal, store in a bag in the refrigerator.
Final product images:
Tips:Due to the different sizes of eggs and varying moisture content in the flour, adjustments may be needed when mixing the dough. A well-rested dough will result in more elastic noodles.Before rolling out, dust with a little dry powder to prevent sticking; after rolling up, do not press it down. Check if any parts are stuck together and separate them immediately if necessary. The dough should be as hard as possible for stronger, firmer noodles, though this may require more effort. If not finished in one meal, it can be stored in a bag in the refrigerator.
13. Finished product image.
1Tips:
Since egg sizes vary and the moisture content of flour differs, adjust the amount of flour when kneading the dough accordingly.
Letting the dough rest well results in more elastic noodles when rolled out.
Before rolling out the dough sheets, dust them lightly with dry flour to prevent sticking. After rolling and shaping, do not press on it; make sure to gently separate any patches that stick together.
The dough should be as firm as possible during kneading; firmer dough yields more chewy noodles, although it requires more effort.
