Bakers percentages pasta dough9/23/2023 ![]() The basic ratio for ramen noodles is 40% hydration, 1% alkali and 1% salt, so for every 100g of flour you need 40g of water, 1g of your alkali powder, and 1g of salt. Your wrappers are now complete and ready to be filled, pleated and either cooked or frozen! Take a dough slice and press it down slightly, then use a rolling pin to roll it out into a circle about the size of your palm. This dough dries out quite quickly – keep the pieces you are not currently working on underneath the tea towel. Use your hands to roll the dough into a tube shape, then slice it in to 15g pieces (30 in total). You should return to a very smooth dough. Leave the dough to rest for 10 minutes in a bowl covered with a clean tea towel. Use your hands to bring the dough together and knead for five minutes Dissolve the salt in the water, then slowly pour into the flour, mixing with chopsticks or a knife as you pour. This recipe will produce enough dough to make 30 dumplings – you can check out my recipe for pork, cabbage and wild garlic dumplings for some filling inspiration! It’s a bit of a faff, but ensures a hot nood!Ī basic dough for dumpling wrappers is 50% hydration and 1% salt, and I personally like to use plain flour as it produces a softer wrapper. If I’m using the noodles in a dish like Dan Dan Mian where the sauce is cold, I rinse my noodles in cold water then tip them into a bowl of hot water for 30 seconds to warm them back up again. Sticky Noodles?Īlways rinse your noodles in cold water after cooking them to remove excess starchy water – this will stop them sticking together in a clump in your bowl! If I’m using the noodles in a soup or stir-fry, I rinse them under cold water, drain them, and throw them into the bowl/wok. You should always weigh your water to be precise (1g = 1ml) as small changes to the dough’s hydration can have a big impact on its texture. Ramen dough is much drier at around 40% hydration, so that’s 40g of water for every 100g of flour. For example, a basic noodle dough is 50% hydration, meaning for every 100g of flour you need 50g of water. When noodle makers and bread bakers talk about hydration they are referring to the percentage of water to flour a certain type of dough requires. ![]() Dumpling wrappers can be made using either flour – plain flour gives of more delicate wrapper which I prefer for dumplings (although it makes them a bit sticky to handle) bread flour creates a more pierogi-type texture. I always use bread flour for ramen noodles as you want strong gluten bonds, but I’ve found from experience that biang biang noodles pull much more easily when using plain flour. In the UK bread flour generally has a higher protein content than plain flour. The more protein flour contains, the more glutenous it is. Otherwise you need a mixing bowl, sharp knife, and rolling pin (or a deodorant can also works!). I would also recommend using electric scales for any of these recipes as altering the dough hydration even by a couple of grams makes a big difference. Unless you are an expert cutter with very strong arms, you need a pasta roller to make ramen noodles, using the spaghetti or similar attachment to cut them. You can store the alkaline powder in a jar or tub and it will keep forever. ![]() You can buy alkali solutions from the Chinese supermarket, but I make my own at home by baking a thin layer of bicarbonate of soda (baking soda, NOT baking powder) in the oven at 120 degrees for one hour. Adding an alkali to your noodle dough can raise its Ph, and makes the cooked noodles extra springy and chewy. Ramen noodles are alkaline, which means they have a higher Ph than regular water (which is neutral). I will be pre-ordering her first cookbook on May pay day, and I recommend you do too! Alkali I would also suggest you follow Pippa Middlehurst on Instagram, she has some excellent recipes in her story highlights and was the person who first explained to me how to make ramen dough. I’ll explain some terms and trouble-shooting problems you might encounter, and give a basic recipe for both dumpling wrappers and homemade ramen noodles.įor further reading and excellent recipe suggestions I would very much encourage you to check out Red House Spice’s instagram page and website – their recent guide to making dumplings, including demonstrating 8 different types of crimping, is very informative. I only started making my own noodles and dumpling dough around Christmas time, so I am still a comparative newbie when it comes to the ins-and-outs, but there are a few tips and tricks I’ve picked up along the way that I wish I’d known four months ago. ![]()
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