My kitchen is my Laboratory where I do my food experimenting. I am a noodle lover and I have been making my own noodles from many recipes shared by generous people. I love trying out different recipes with different techniques and I had so much fun experimenting them out. This time, I try making making wanton noodles from scratch. It is also known as egg noodles. Very similar to making pasta with no water added or very little water if too dry. Basically it needs lye water to have that chewy and springy texture. I was excited the day before and went out to get the bottle of lye water. First time making noodles using lye water. I was afraid that it might be too strong and I know my hubby wouldn't like it if the lye water( gan Sui ) is too strong. Thank God, the lye water was not noticeable at all . And I was so happy that the noodles turned out quite like the authentic wanton noodle, the bouncy springy texture. This load being the first wanton noodle made, I forgot that it will expand after cooking, the strands of wanton noodles was a tad thicker than the authentic one. I will remember to roll the dough sheet to a thinner sheet before cutting in a pasta maker the next time I make them. As always my famous line " practice makes perfect "
love the fact that it was not sticky
must remember to roll to thinner sheet
it does look dry but after resting the dough, followed by press and fold method, the dough will be easier to handle
lye water can be bought from baking supplier in small quantity of 125 ml
Recipe for making wanton noodles from scratch.
1cup AP flour
1cup high protein flour
1tsp lye water
1to 2 tbsp water
Note: you can use all AP flour
Mix the dry ingredients tog till well combined. Crack eggs into a bowl, add lye water and give it a quick stir. Add the egg mixture into the flour mixture. Slowly bring the flour and egg mixture together into a ball. Take about 25 mins to knead into a ball. If it too dry, add a tbsp water at a time. It will be coarse looking dough. Don't worry. Place the dough into a plastic bag. Leave it to rest for 30 mins.
Method of kneading, I use my short heavy stick to press the dough, fold 3 folds and press again. Repeat press and fold twice then leave it to rest again for 40 mins. Repeat process press and fold. Once the dough is smooth. It is ready for rolling and cutting in the pasta maker. The thickness should be thinner as the the noodles will expand after boiling.