Metric to imperial measurements for flour are a pretty inexact science because it depends a lot on the type of flour and how much you pack it in. If you are a novice as well, hopefully this is useful info: I am a novice at anything involving flour and followed the cup measurements in the recipe. I followed this recipe and froze the noodles, so I haven’t tasted them yet, but I had extreme difficulty with it as it is written above. The flour will immediately turn a yellowish color as the natural yellow pigments in flavonoid compounds that are otherwise colorless at neutral pH are liberated at a higher basic pH of 9-11, giving the noodles a characteristic golden hue (source: Lucky Peach). Place flour in a large bowl and pour in the alkaline solution. Step 2 - Mix flour and alkaline solution in a large mixing bowl. ![]() Step 1 - Make an alkaline water solution.Īdd baked baking soda (or use “kansui” if you have that) to the warm water and mix well to make an alkaline solution. I prefer a kitchen scale ( I have this OXO one) because it makes for more consistent measuring as a cup of flour can range anywhere from 100 grams to 300 grams depending on how lightly or tightly packed the flour is.) ![]() ![]()
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