Chinese egg noodle dough (hand,mixer,or food processor) p
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Chinese egg noodle dough (hand,mixer,or food processor) p
  Chinese    Dough    Processor    Pasta    Eggs    Noodles  
Last updated 6/12/2012 1:14:48 AM. Recipe ID 43887. Report a problem with this recipe.
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      Title: Chinese egg noodle dough (hand,mixer,or food processor) p
 Categories: Chinese, Pasta, Cookbook
      Yield: 1 Servings
           ---For Small Processors---
  1 3/4 c  All-purpose flour; plus 2
      2 tb Gluten flour*
    1/2 ts Salt
      1 lg Egg
           About 7 tablespoons water
    1/8 ts Oriental sesame oil; or
           -vegetable oil
    1/3 c  Cornstarch; (about)
           ---For Large Processors---
  2 3/4 c  All-purpose flour; plus 1
      3 tb Gluten flour*
    3/4 ts Salt
      2 lg Eggs
           About 9 tablespoons water
    1/2 ts Oriental sesame oil; or
           -vegetable oil
           About 1/2 cup cornstarch
  In a food processor fitted with a metal blade, process the flours and
  salt to mix them well. Beat the eggs with 5 tablespoons (6
  tablespoons for the larger recipe) water. Turn on the machine and
  gradually add the mixture, processing just until the dough begins to
  form a ball. You may need to drizzle in the remaining water, but stop
  processing just before the dough becomes a ball. Process another 10
  seconds if you are going to use a pasta machine to roll out the
  dough. Process the dough another 35 seconds if you are going to roll
  it out by hand. Turn the dough, which should be barely sticky, onto a
  very lightly floured board, and knead it about 1 minute. It should be
  satiny and not stick to the palm of your hand when you hold it 15
  seconds. Cover the dough with plastic or put it in a plastic bag and
  let it rest half an hour to an hour.
  To mix by hand, blend the flours and salt in a large bowl. Make a
  well in the center and crack the egg into it. Add all but 2
  tablespoons of the water and blend it first into the egg and then
  incorporate the flour. Add enough water to make a lose but not gooey
  dough. Pick up about 1/3 cup of the dough and rub it vigorously
  between your hands for about half a minute to develop the gluten and
  shorten the kneading time. Repeat with the remaining dough. Turn the
  dough onto a floured board and knead at least 10 minutes until the
  dough is satiny and does not stick to the palm of your hand when held
  for 15 seconds. Oil the dough, cover it with plastic or put it in a
  plastic bag, and let it rest half an hour to an hour.
  The dough may also be made in a heavy-duty mixer and kneaded with a
  dough hook.
  To roll out the dough with a pasta machine, roll the dough into a
  sausage shape 11/2 inches in diameter and cut it into thirds for the
  small recipe or quarters for the large. Cover the resting dough with
  plastic while you roll out the first piece. Flatten the dough piece
  to a rectangle about 1/4-inch thick and lightly coat both sides with
  cornstarch. Pass the dough through the thickest setting. Then fold
  the dough into thirds, flatten it slightly, dust it with cornstarch,
  and run it through the rollers again, feeding in the unfolded end
  first. Repeat this procedure three times. Turn the machine to the
  next thinnest setting, dust the dough, and roll it through unfolded.
  Repeat this procedure with each setting up to the fifth setting, or
  until the dough is 1/8-inch thick for hearty noodles or 1/16-inch
  thick for delicate noodles and wonton or egg-roll wrappers. Spread
  the rolled dough on a tea towel to dry slightly and become firm.
  After you roll out the remaining dough pieces, the first piece should
  be ready to cut.
  Run the cornstarch-dusted dough through the 1/8-inch or 1/16-inch
  cutting blades of the pasta machine, cut the noodles in half, and
  dust them with cornstarch. Allow them to dry about 10 minutes before
  cooking them, or refrigerating or freezing them for future use.
  To cut wontons or egg-roll skins, lay one piece of rolled dough on a
  wooden board, and with a sharp knife and ruler mark off 3-inch
  squares for wonton or 7-inch squares for egg rolls. If you wish to
  make round wonton wrappers, cut the dough with a 3-inch-round cookie
  cutter, biscuit cutter, or opened tin can (e.g., a tuna can). Allow
  the cut pieces to dry about 10 minutes, then dust them with
  cornstarch and stack them.
  To roll out the dough by hand, it is best to use a long thin rolling
  pin about 16 inches long. If you are using a standard rolling pin,
  cut the dough into smaller pieces. Flatten one of the dough pieces
  into a circle on a cornstarch-dusted board. Place the rolling pin in
  the center of the circle and roll the dough away from you, then roll
  the pin toward you in a sweeping motion. Turn the dough a quarter
  turn and roll again. Continue rolling and turning until the dough is
  almost 1/16 inch thick.
  Put terry toweling along the edge of a table. Dust the dough sheet
  lightly with cornstarch. Hang the dough from the towel by putting
  about a third of it on the towel and allowing the remainder to hang
  over the table. Stretch the dough as thin as possible, holding the
  end on the towel down while pulling the other end. Allow the dough to
  dry while you roll out and stretch the remaining dough. Fold the
  first noodle sheet accordion-style into 3-to 4-inch folds. With a
  very sharp knife or Chinese cleaver, cut the noodles by pressing
  straight down into the folded dough. Fluff the noodles onto a
  cornstarch-dusted surface and allow them to dry about 15 minutes
  continued in part 2

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Recipe ID 43887 (Apr 03, 2005)

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