If you’ve got the recipe, we’ve got the ingredients! salt) noodles. Protein content is positively correlated with noodle firmness and sometimes negatively correlated with elasticity. The alkaline causes the flour to swell and make softer fuller noodles. This solution (basically potassium chloride and bicarbonate of soda dissolved in water) raises the pH of the dough and gives it a nice, chewy bite. Or I guess 126 to be exact – we were going with 42% hydration. Are you looking for Chinese Noodles? I was drawn here by doing a search on Kansui Water in Google. Based on Size Ingredients, Sichuan-style alkaline noodles: Bread flour -or- Chinese noodle flour (高筋面粉), 300g. As in lamian’s Japanese descendent, “ramen,” alkaline substances make noodles springier. White salt noodles comprise Japanese noodles, Chinese raw noodles or dry noo dles. I've been trying to find a suitable Alkali for including in a dough recipe to make Hand Pulled Noodles aka La Mian. Alkaline substances are key to making everything from tortillas to pretzels, and for noodles add a distinct flavor, yellow color, and according to some sources make the noodles more stable in hot liquid. In China they use a compound called Peng Hui which is some kind of Ash. Water, 125g. I'm a big fan of noodles, and so when there was a discussion recently on eGullet about the use of alkaline water in Chinese food, it got me to thinking about some of the great southern style noodles that call for a bit of alkali in the dough. Bring a pot of unsalted water to a boil. I am already thinking about the possibilities of great noodle dishes I can create using these egg noodles. Personalized health review for User added: Chinese alkaline noodles, Chinese alkaline noodles (dry): 350 calories, nutrition grade (N/A), problematic ingredients, and … Whether thick or thin, sold dry or fresh, or made with wheat flour, rice flour, or mung bean flour, In northern China, the climate is dryer with large temperature differences between day and night, which produces wheat… Mar 25, 2018 - This Pin was discovered by Sunny. To highlight the eggy flavor of the noodles, toss with salt, vegetable oil, scallions and chili flakes to taste. Tartrazine (E102) is chosen as the color agent, not alkaline. Transfer to a colander, rinse briefly with cold water, and drain. Comparisons within the same column (b–d) are shown in the table with the data written as mean ± SD (n = 9). Basically anything with a higher gluten content – we were working with something that was 12.8% protein IIRC. your own Pins on Pinterest Need to find Chinese noodles like Vermicelli, Rice Noodles, Ramen Instant Noodles & Cup Soups? 28.3k members in the chinesefood community. The quality of wheat is affected by where it is grown. In YAN (Yellow Alkaline Noodles), Sodium carbonate (E500) is the alkaline salt, not chosen for the bright yellow color. Jun 12, 2019 - Alkaline Noodles can be used to made Chinese Cold Noodles, Hot Dry Noodles. The basic recipe yielded about 500g of raw egg noodles which is sufficient to serve four to five people. Discover (and save!) Chinese wet noodles, hokkien noodles, Cantone se noodles, chuka-men, Thai bamee, and in stant noodles fall under the yellow alkaline noodle category. Hi,This is my first post here. It is definitely worth the extra effort to make my own egg noodles. a YAN‐B, yellow alkaline noodles without salt; YAN‐C, yellow alkaline noodles with salt (1% of flour weight); YAN‐EW, yellow alkaline noodles with salted duck egg white. Cook the noodles until al dente, 3 to 4 minutes. It's not available in Europe so I'm looking for an alternative. A wide selection of great Chinese Instant noodle brands such as … Mission Statement: To honor Chinese food in all of it's glory through the power of the internets. Alkali gives noodles their characteristic yellowness. With something that was 12.8 % protein IIRC Chinese noodles like Vermicelli, noodles... Already thinking about the possibilities of great Chinese Instant noodle brands such as by doing search. I was drawn here by doing a search on Kansui water in Google Chinese... Of the noodles, Chinese raw noodles or Dry noo dles China they use a compound Peng! 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