卵をからめてまろやか味「つるつる手打ち釜たまうどん」

#Challenge handmade udon because it is a consecutive holiday⁉ You can make the best udon even though it is easy with a plastic bag![Recipe I want to make because it’s a holiday (3)]


table of contents

  • Smooth handmade udon noodles
  • Smooth handmade udon noodles
  • Smooth hand-made kettle tama udon

It’s good to cook lively together on holidays when the whole family is together. Introducing the perfect recipe for “parent-child cooking” that you can enjoy.

The third serialization of “Recipes I want to make because it’s a holiday” is “Handmade udon”. Use a plastic bag to knead and knead. Let’s try making udon that will also relieve a little stress!

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▶ ︎ What taught me
Etsuko Ichise

Etsuko Ichise

Cooking expert. An appetizing recipe full of ideas is popular. On holidays, it is standard to cook while listening to your favorite music while celebrating foliage plants.

Smooth handmade udon noodles

You don’t have to step on it!Completed the finest handmade udon noodles in a plastic bag

[Materials for 4 people]* 1 person 412kcal / salt 3.0g
・ Powders
∟ Strong powder … 200g
∟Weak flour … 200g
·brine
∟ Salt … 2 tsp
∟Water … 180ml
・ Dust flour (weak flour) … Appropriate amount

[How to make]
1. Add salt water to the flour

Knead the fir in a plastic bag!Even small children can help

Put the powder in a plastic bag of about 28 x 40 cm, close the mouth of the bag, shake and mix. Add salt water in 3 portions, and lightly rub from the top of the bag so that the salt water is absorbed in the powder each time.

2. Knead the dough from the top of the bag

Turn the bag from time to time, peel the dough from the bag, and knead firmly from the top of the bag for 5 to 8 minutes.

3. Let the dough rest together

When the dough becomes smooth and cohesive, arrange the dough into a koppe-pan shape in the bag, close the mouth of the bag to prevent the dough from drying, and leave it at room temperature for about 30 minutes.

4. Stretch the dough

Sprinkle a little flour on a dry cutting board, remove the dough from the bag, place it, and cut it in half vertically and horizontally. Leave one piece and put it in a plastic bag to prevent it from drying out. Sprinkle a little flour on the cutting board and the remaining dough, and spread it to about 30 x 17 cm with a rolling pin.

5. Fold and cut

Sprinkle a little more flour on the surface of the dough, fold it in a bellows shape so that the length is divided into three equal parts, place it horizontally, and cut it into 5 to 6 mm widths. Place in a vat and sprinkle with a little flour to loosen. Do the same for the rest of the dough.

Shake off excess flour before boiling, loosen in plenty of boiling water and boil!

~ Freezing storage is also OK! ~

Unboiled udon noodles can be wrapped in plastic wrap for each person and stored frozen for about 3 weeks. When eating, boil both Zaru udon and Kamatama udon (see next page) for about 2 minutes while still frozen.

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