Homemade Buckwheat Noodles
Overview
I couldn’t finish the buckwheat flour at home, so I tried making buckwheat steamed buns and buckwheat steamed buns, but maybe I didn’t have the skills to make them taste good. When looking for ways to eat buckwheat noodles on the Internet, the only options were steamed buns, steamed buns, noodles, and a kind of pasta called Castanopsis. It looked like it was too laborious to make, so after much hesitation, I decided to try buckwheat noodles—because I have a hand-cranked noodle machine.
Tags
Ingredients
Steps
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Pour buckwheat flour, all-purpose flour, salt, baking soda, egg liquid, and water into the mixing barrel of a chef's mixer, and set on setting 1 for 5 minutes and setting 3 for 5 minutes. The liquid (water + egg liquid) should not exceed 50% of the weight of the powder, but the less water, the harder it is to knead into a ball, and the more damage is done to the kitchen machine, so I roughly knead it into a ball, cover it with plastic wrap or a damp cloth, let it sit for half an hour, and then knead it by hand into a smooth dough.
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Cut the dough into small portions. This is because my dough press is relatively small and can be divided into small pieces for easy operation.
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Flatten the dough, about 1cm thick, and sprinkle flour on both sides to prevent sticking.
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First press it into a dough with a wide gear, fold it in half and then press it into a dough. Repeat 3 to 5 times, and finally press it into a dough about 3mm thick. If the dough becomes sticky during the pressing process, sprinkle with dry powder.
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Select lasagna setting and press into noodles. Buckwheat flour has no gluten and is easily broken if it is too thin.
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Sprinkle the pressed noodles with dry powder to prevent them from sticking.
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Buckwheat noodles are ready.
