After going to a trip to Taiwan, I had a strong desire to make Taiwanese Beef Noodle Soup. One of the things I’ve find more successful is to search for the recipe of a food on Youtube in the native language. So after searching for 牛肉麵 on Youtube (I don’t even know if that is the right phrase), I came across this video:
The recipe said
- 2 cups of flour
- 3/4 cups of water + 2 tbsp
One of the things about measuring cups is it really is notoriously inaccurate. You could have a deviation up to 20% when you scoop flour. The first attempt I put the ingredients in a stand mixer and put it with a dough hook for 10 minutes. I then rolled it out like in the video and cut it like the video:
One of the things I noticed is the noodles definitely weren’t as silky in the video. My second attempt, I measured the recipe in grams and got
- 150 grams all purpose flour (100%)
- 78 grams water (52%)
- 1/4 tsp salt (I forgot to measure this)
If you bake you know this means you hydrate the noodles about 52%.
Being lazy, I pressed it to the dough attachment on level 4, then the spaghetti attachment. The noodles came out okay, but for udon, I think in principal you want to have it bigger.
- Roll out udon noodles to be larger
- There seems to be a second kneading stage which is required
- Probably also should try to find some other videos
- Might need to rest the dough more?
- Do I need to change the ratio?