Posted by: Jonjon | July 20, 2009

Asian Noodles – Lake Noodles河粉皮 8.5/10 March 5 2009


http://www.ytower.com.tw/mailbox/detail.asp?TitleID=11552

20% tapioca flour, 20% corn flour, 258% water to rice flour

在來米粉120g.

太白粉25g.

玉米粉25g.

水310g

油10g. (Don’t use this)
全部拌勻.淺盤舖布或抹油.倒入薄薄一層.大火蒸之

我剛剛去量了一下23″X19″.這種不鏽鋼盤市場到處有賣.高約一公分.我是用炒菜鍋燒開一鍋滾水.水開淺盤直接浮於水上.大火約一分鐘

你不用成崇拜我.多年前習得一整套茶樓點心.只在剛學時做過一次.而且還做的二二六六.想必台灣買東西太方便.才會沒長進.

Conclusion

Don’t add the oil! The oil will not emulsify, and it will separate from the liquid giving the lake noodles a VERY VERY Oily taste. Anywyas, this worked I guess. What you ended up was quite chewy and a bit stretchy. It was done in a minute, but I’m sure it needed to be cooked too. I did one batch in 2 minutes and one in 3 minutes. Not much difference. The texture was good. The water to flour proportion was quite good in achieving a noodle consistency, unlike the previous ones where you get really watered down ones, and after steaming for even 3 minutes they still leave starchy sticky things on top.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: