Chewy Udon Enhanced with Egg & 15% Wholewheat + 2% Salt (Round 108)

   

Round 108 based organic wheat flour of 11% protein

Ingredients:

1. 170g Salling organic wheat flour (11% protein) from Føtex Supermarket

2. 30g Valsemøllen white wholewheat flour (15% of flour weight)

2. 2 eggs (140ml) + 

3. 40ml distilled water to 180ml (45% of flour weight)

4. 4g sea salt (2% of flour content)

5. 1 litre of boiling water for cooking each 100g of noodles

Short 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 mins.

3. Mix 1 cycle and extrude with udon disc. 

4. Bring to rolling boil a pot of water. 

5. Cook for 3mins, drain and serve as dry noodles or in soup. 

6. Drain and bath in cold tap water, rub away excess starch.

7. Drain away the cold water bath and serve :-)

Long Instructions:

1. Mix 3 times without extruding (After mixing is completed, pause the machine and unplug it before it proceeds to extrude. Then on it again to mix). Repeat this twice so that you mix a total of 3 times without extruding.

2. Let the dough rest in the pasta maker’s chamber for 20 mins.

3. Mix once and extrude. 

Initially your noodles will fray a little. That’s alright, it will straighten out itself during cooking. After that the noodles will come out nicely.

4. Dust with corn starch as it will be elastic and a bit sticky.

5. Roll into a nest to portion it and store in an airtight container. It keeps in the fridge for 5 days and the freezer for 6 months

6. To cook the udon, bring to boil a generous pot of water. 

7. Gently add in the udon, and don’t stir it. Otherwise it will beak as udon is made with quite an amount of salt. 

8. After 30 seconds or so, gently stir it to separate any strand sticking together. 

9. Cover and bring to boil again. Let it boil for a total of 3 to 6 mins from the moment you dropped in the udon, 3 - 4 mins if you like them al dente; 5 - 6 mins if you like them soft and chewy. 

10. Stirring as you go along after it starts boiling again. Get ready a glass of water on the side. If it looks like the water is boiling over, add some water to bring down the temperature.

11. Test for doneness after 3 mins. Pick up a strand of noodles with a pair of chopsticks, dip it in a glass of water so it won’t burn your lips before you taste it. 

12. Once done, drain and wash it under a pot of cold tap water. 

13. Rub gently under the water to remove any excess starch.

14. Serve immediately. If you need to wait a little before serving, coat it with some oil so that it doesn’t stick together after some time.

15. If you wish to re-warm it after the cold bath, dip a portion into the warm udon water that you use to cook the udon with.

16. You can also eat it cold with a soy sauce and sesame oil dressing dip

17. You can also add hot soup to your udon and it will give you a warm satisfying hearty bowl of noodles soup🙂

18. You can use the udon for a fried noodle dish (yakiudon)

Additional Information:

Make this today. Chewy perfect. Didn't turn soggy in soup.

I have found that using sea salt seemed to make it a tad more chewy. Don't worry that this recipe contains so much salt. When you cook the udon, 90 - 99% of the salt will leach out into the boiling water and the udon won't taste salty at all. The salt leaves behind a perfectly cooked beautifully chewy and neutral-tasting noodle structure ready to absorb flavor from the broth.

Don't use flour higher than 11% protein, your udon noodles will turn out hard.

If the dough stick to the paddle and couldn't extrude, pause the machine, open the cover and sprinkle a bit of corn starch into the chamber.

The dough might be sticky because of the heat generated by the machine. Open the cover, wipe the "sweat" along the side of the wall and the inside of the cover. You can also fan the noodles as it comes out. This will reduce the stickiness. Of course, dust it with corn starch as it comes out.

I find there is little difference between 2% salt and 4% salt. If you use 2% salt (8g) instead of 4% salt (16g), use 160ml of water instead of 170ml of water. 

For Round 107, it failed and frayed badly as I used Netto's organic flour of 10.5% protein content. Interesting how the type of flour used can have so much influence! For this Round 108, I have stick to Føtex Salling organic flour of 11% protein content.

Ingredients: Organic wheat flour 11% protein, sea salt and distilled water (boiled cooled water)

Eggs

This is the organic wheat flour I use from Føtex Supermarket.

In a large bowl, add 340g of wheat flour 11% protein.

Add 60g white wholewheat flour.

Add 8g of sea salt.

Mix well.

Add all the dry ingredients into the Philips VIVA pasta maker's chamber.

Add two eggs.

Add distilled water to 180ml.

Mix well.

Start the mixing and slowly pour in the water and run the machine for 3 cycles of mixing (each cycle is 3 minutes). 

You will need to pause, off the machine, unplug and plug in the machine after each mixing cycle to prevent it from proceeding to the extrusion stage.

After one cycle of mixing, the dough looked like the above.

After the second cycle of mixing, the dough should look like the above.

After the third cycle of mixing, the mixture should look lumpy like the above. Do not be tempted to add more liquid. It will be compact and hold its shape when pressed, but it doesn't stick to your hand.

Let it rest for 20 minutes in the chamber.

After resting for 20 minutes, the dough looked like the above.

Run another mixing cycle (4th cycle of mixing) and extrude straight away using the udon disc. The dough looked like the above after the 4th cycle of mixing. 

The udon noodles frayed quite a bit in the beginning of the extrusion, but it won't affect the taste or look after they are cooked.

If your noodles is fraying, hold the noodles horizontal as it come out, instead of letting it flow vertically down, the fraying usually stops. However, this means you have to stand there and hold the noodles as they extrude out.

Toss back the frayed ones, wipe the water vapours off the walls of the lid and the inner-side of the lid, if your machine is getting warm and producing water vapour.

And very soon, it will come out better and straighter.

To prevent the udon noodles from sticking together, coat it with a little corn starch or potato starch.

Here they come :-)

They frayed less and less now, almost perfect :-)

Cover the noodles with a lid or a cloth as much as possible to prevent them from drying up and become brittle.

It may look a little "thread-like" at times, but the Philips manual stated that this is normal. It won't look like that after cooking, but it will look and taste just like udon noodles.

If it starts to fray again, pause and open the lid. If the heat of running the machine causes water vapour to form on the inside of the lid or the walls of the chamber, wipe it away with a kitchen towel. Close the lid and press start again to continue the extrusion.

It's done :-)

Such a darliing :-)

Place them in an airtight container dusted with some corn starch, especially if you wish to store it for a few days.

Sift away excess corn starch before cooking the noodles.

Don't throw away the corn starch collected. Re-use it for the next batch of noodles :-)

Bring to a rolling boil a pot of water (1 litre for every 100g of noodles), gently add in the udon noodles.

Quickly cover the pot so that it will come to boil again faster.

After about 30 seconds, gently stir to prevent them from sticking together.

Stir as you go along after it starts boiling again.

Let it boil for a total of 3 to 6 mins from the moment you dropped in the udon, 3 - 4 mins if you like them al dente; 5 - 6 mins if you like them soft and chewy. Test for doneness after 3 minutes. Test for doneness after 3 minutes. Pick up a strand of noodles with a pair of chopsticks, dip it in a glass of water so it won’t burn your lips before you taste it. 

Watch that it doesn't boil over. Get ready a glass of cold water ready on the side. If it looks like the water is boiling over, add some water to bring down the temperature and let it come to boil again. 

Once done, drain with a sieve and 

Drop it gently into a bowl of cold tap water. The shock from the cold water will make the udon noodles firm up and it will taste even chewier. 

Gently rub with your hands under the water to remove any excess starch.

 Wash and rinse and replace with a few rounds of cold tap water. 

Until the water becomes clear.

Drain off the cold tap water.

If you wish to re-warm the udon noodles after the cold bath, dip a portion into the warm pot of water that you used to cook the udon for 10 seconds or so.

Drain and serve it immediately. If you need to wait a little before serving, coat it with some sesame oil or olive oil so that it doesn’t stick together after some time.

Prepare a serving bowl with a teaspoon of garlic oil or sesame oil and a teaspoon of soy sauce.

Add the udon noodles and

mix well.

You can also add soup and eat them as noodle soup :-)