Ramen Noodles - 30% Wholewheat, Egg, Water & Kansui (Round 63b)

Ingredients:

1. 280g wheat flour (Valsemøllen danske hvedemel)

2. 120g Organic wholewheat Flour (Øko fuldskornhvedemel)

3. 2 eggs (120ml) + 

4. 1/2 tsp lye water 2.5ml (0.5% of flour) 

5. 53ml distilled water to 173ml 

6. 2 tsp salt (8g) (2% of flour weight)

7. 1 tsp olive oil (4ml) - 1% of flour weight)

8. 1 litre of boiling water for cooking each 100g of noodles

Instructions:

1. Run the mixing cycle of 3 mins each for 3 times. Dough should look small lumpy and compact like rice grains. Not too hard, not too small.

2. Rest for 20 - 45 mins.

3. Mix 1 cycle and extrude straight with ramen disc (The spaghetti disc from Phillips can be used for ramen).

4. Bring to boil a pot of water. 

5. Cook for 1 min, drain and serve as dry noodles or in soup (or 30 seconds after the noodles are added in and started re-boiling).

Additional Information:

The war against processed food continues 💪💪 and now with Daddy FECS' full support, the noodle-making continues today🍜 

Asian food generally lags behind Danish and western food in terms of using whole grains and wholewheat, but this needs not be, and shouldn’t be the case.

For the sake of our children’s long term health, we should inculcate our  children to  grow up getting used of eating whole grains and natural food. This has life-long impact and the time to starts is during childhood.

I am an ambassador for wholewheat - soon I think I will be called Little Ms. Mommy Wholewheat :-)

Make this on 20 December 2024. This ramen noodles is smooth and chewy, didn't fray during extrusion. Tr it :-)

Technical Footnotes for my own record only:

2 eggs (120ml) + 

1/2 tsp lye water 2.5ml (0.5% of flour) + 53ml distilled water to 173ml (43,25% of total flour weight i.e. 45% of 120g Graham flour weight + 42.5% of 280g flour weight)

This is based on Round 63 adapted from Round 35, but with 30% wholewheat and liquid from 170ml - 173ml.

References:

How to Make Fresh Ramen Noodles - Oh My Food Recipes

Homemade Rice Noodle Recipe Philips Machine - Oh My Food Recipes

This is the organic wheat flour I use from Føtex Supermarket 

The wholewheat flour I use is Graham flour from Føtex Supermarket.

In a bowl, gather 280g of wheat flour.

Add 120g of Graham flour

Add 8g salt

Mix all the dry ingredients (wheat flour, wholewheat flour and salt) together and add them into the pasta maker's chamber.

Crack and mix 2 eggs (approx.120ml)

Add lye water

1/2 teaspoon (2.5ml) lye water

Add distilled water to 173ml mark (Distilled water is basically boiled water that is cooled down)

Mix well the 173ml of egg mixture.

Add 1 teaspoon (4ml) of olive oil and mix well.

Start the mixing and slowly pour in the egg mixture (egg, lye water, distilled water and olive oil) and run the machine for 3 cycles of 3 minutes each (you will need to unplug and plug in the machine after each mixing cycle to prevent it from moving to the extrusion stage)

After mixing, this is how the dough looked like, like lumps of rice grains.

Cover the openings with a plastic wrap and let it rest for 20 minutes.

After resting for 20 - 45 minutes, run another mixing cycle and extrude straight away using the ramen or spaghetti disc.

Here they come :-)

If you are not consuming them immediately, store them in a plastic container in fridge for 3 days or in freezer for 6 months.

Bring to bowl a pot of water (1 litre for every 100g of noodles), add in noodles and let them cook for 1 minute.