Posted by: Jonjon | July 20, 2009

Asian – Noodles板條製作 8/10 February 27 2009 7 Asian – Noodles 板條製作 8.5/10 February 28


http://fanfanwilson.pixnet.net/blog/post/13202751

25% glutinous rice flour, 18% tapioca flour, 50% cold water and 50% boiling water to rice flour

《一人份》

在來米粉   160g

糯米粉        40g

太白粉        30g

冷水   80cc

熱水   80cc

1.混合所有粉類,加入80cc冷水拌勻,再加入80cc熱水拌成濃稠粉漿。

2.淺盤抹油, 淋上薄薄一層粉漿, 用大火蒸至半透明狀(約4~5分鐘)。

3.蒸好的板條稍微放涼之後切條, 反覆同樣的動作直至所有的粉漿用完。

Conclusion

Umm, I ended up doubling the water and adding a little bit more until it was a smooth paste. The recipe had its proportions wrong, because if you use less than double amount of water *this recipe used less than 100% of the water to flour* you end up with a premature dough that still has lumps. Anyways, IT really took only about 3 minutes, actually 1 minute would have been enough. Unlike the other noodle skin, I didn’t have to wait for it to cool until it started to have a body. The paste solidified immediately, and upon cooling, if you had made it thin you would have got a chewy noodle texture, and if you had made it thick, you would have got a less chewy but more of a body than the other noodle skin, and if you put it in the fridge it will increase the chew. It was nice with sauce, and it would have been even nicer if there was a soup to go with it. This was what I was looking for, but if only it had more of a body and more of a chew then it would have been perfect, but this was what I was looking for. It was like the noodle skin made with rice flour, but with more body and chew. I think I will try to make the other noodle skin with less water and see what happens .

Asian – Noodles板條製作 2  9.2/10

February 28 2009

http://www.ytower.com.tw/mailbox/detail.asp?TitleID=1974

200% water, 25% tapioca flour to rice flour

■面帕粄製作過程

在來米300克泡水

水600cc磨成漿

加入蕃薯粉75克打勻 (sweet potato powder)

1.前一夜,預先將

在來米300克泡水,清晨起來再將 米+水600cc磨成漿。

2.加入蕃薯粉75克打勻。

3.先在模板上塗少許花生油或沙拉油,再倒入米漿。

4.放入大蒸鍋約一分鐘,即成固體狀。

5.一片片摺好掛在架子上風乾,是否像極了一張張的面帕粄﹙即毛巾﹚。

6.香Q 的面帕粄即使搓揉一番,仍能馬上恢復原狀。

7.一張張面帕粄對切。

8再切成條狀。

下水煮熟,淋上豬油炒香的油蔥、滷豬腳原汁。裝飾些豆芽菜及韭菜,香Q可口的面帕粄就可上桌啦!

昨晚謄寫面帕粄時,才在思維你所提的問題,也假設過自己蒸製時會如何配方,現提供你參考:

在來米粉300克

蕃薯粉75克

水720cc

蒸鍋水煮開,蒸盤抹上油先把蒸盤熱過再舀入米漿〈米漿須先拌均勻再舀避免沉澱〉

Conclusion

This worked quite well. Remembmer to grind the rice really finely, otherwise you will end up having all the solids sinking up to the bottom. I grinded them with a mortar afterwards, and thankfully they merged in with the liquid before sinking on the bottom again, so all I had to do was to stir it well before pouring it into the pan.
IT’s best to pour them as single layers. The thicker the layer you put, the harder for them to get cooked, and the more likely they will become a bit sticky on the surface. It’s strange really, I didn’t know you had to cook it after you steam it for 1 minute..so I kept thinking that they were not done. Anyways, next time I would actually decrease the water by 50c, ….since I like my bantiao a bit hard, but I’m not sure ….Anyways after cooking them, they were a bit soft, but they regained chewiness and it was very Q after they were sunk in cold water. This one compared to the one using the rice flour was that this one had more of a rice taste, and was more sticky and a bit more fuller texture that was kinda hard to explain.

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