hong kong wonton noodles

Making of HK Wanton Egg Noodles on Ramen Noodle Machine

Have you ever tried the famous Hong Kong wonton egg noodles? It’s a dish that features soup (light broth made of pork and seafood umami flavor), wonton (shrimp filling), and egg noodles. These egg noodles does not use water but only eggs. Duck eggs are usually the ingredients. So, these thin noodles with chruncy textures are made with flour, eggs, kansui, and salt. This wonton noodle soup is very unique and memoral for the egg noodles. The noodles give unique bite and are very thin. We get asked by many if we can make these noodles on our ramen noodle machine. The answer is, yes we can. For those in doubt, we show how we can make these noodles in this article. So, let’s make the famous Hong Kong egg noodles. What are the ingredients? 1. Wheat flour – the one we used today is usually used for ramen noodles. It has protein content of 11.5% and ash content as low as less than 0.4%. 2. Fresh eggs – the ideal would be duck fresh eggs, but we couldn’t get enough for this batch, so we use chicken eggs. 3. Kansui – poweder form that is 60% potassium carbonate and 40% sodium carbonate. (If we want to make it harder, we increase the ratio of potassium carbonate) 4. Salt – […]

ramen noodle cutting

Reasons to use ramen noodle machines

3 Issues With Pasta Machines When Making Ramen NoodlesTypical types of ramen noodles have hard texture. They are as hard as almost impossible for human to make them by hand. If making them by machine, the machine must be durable and strong in sheeting mechanism. Otherwise, there would be big troubles.From our customers, we have heard 3 big problems with pasta machines and other types of machines when making ramen noodles.1. Slow production speedWhen trying to make ramen noodles on pasta machine and others, it gets pretty cumbersome. So, it takes time. To make ramen noodles in volume, you’d have to have a machine, designed to make them. To make one hundred servings of fresh noodles on a pasta machine, one may expect to spend hours. Yet, our Richmen One, for example does it in an hour from scratch.When time is of precious resources in your business, this is a big reason for you to consider to start using a machine, designed for ramen noodles.2. Poor quality/not capable of making certain types of noodlesIt is difficult to make good ramen noodles with non-ramen noodle machine. This is because ramen noodle machines must have strong roller structures. A set of rollers need to apply great force to dough to develop good gluten structure in dough. Good ramen noodles have distinctive textures made […]

tonkotsu ramen

Why did ramen get so popular so fast?

old style shoyu ramen with flavored egg, scallions, and chasiu/slices of braised pork China has Lanzhou Ramen with a history of 4,000 years. Japanese ramen was originally created by Chinese who emigrated to Japan about 100 years ago. Even though Japanese ramen has a history of only 100 years, why do we see more ramen shops all over the world than Chinese noodles, or the word, ramen has become more famous than any particular type(s) of Chinese noodles? Before we get into the details of why, we should first establish what Japanese ramen noodles are and how they’ve become ramen noodles that they are today. Chinese noodles they introduced and the present Japanese Ramen are two completely different things. When Chinese ramen was first introduced to Japan 100 years ago, Japan already had well established Udon and Soba food cultures. (In Japan, both Udon and Soba have had about 450 years of history as established noodle cuisines.) Because of this unique foundation Japan had (the fact that unique noodle eating cultures existed) before ramen was born 100 years ago, ramen was created in Japan by incorporating those unique noodles. how ramen was invented Japanese ramen soup is a combination of Chinese ramen soup and Japanese buckwheat soup stock. In short, Chinese ramen came to Japan, and underwent a process of […]

The more pressing, the harder the dough?

combining process in ramen noodle making process There is a process, called “combining”, which combines a sheet of dough and a sheet of dough in making of ramen noodles. For those of you who are not familiar with this process, you can read this article for more details. how rolling process goes Combining process plays the following roles in making of good ramen noodles. 1. Develop/build gluten structures inside dough By folding sheets of dough, join gluten structure into web-like construction inside dough 2. Even development of gluten throughout dough By folding sheets of dough, train the entire areas of dough evenly and develop gluten 3. Appropriate training/building of dough Gluten structure is developed up to the point before it is destroyed/damaged noodles gone through combining processes measured by rheometer This time, we are doing some tests to see how noodle’s hardness changes over rounds of combining processes. We measure the elasticity/bounciness of noodles on a rheometer (measuring equipment for bounciness of noodles). We do this for the same noodles (same wheat flour, liquid ratio, and other conditions) at each round of 1st, 2nd, 3rd, and 4th combining processes. The contents of noodle making Wheat flour: Yamato Spirit Liquid ratio: 35% (inside 1% kansui, 1% salt) Cutter: Square No. 18 We make noodles from each round of 1-4th combining process […]

How to sheet ramen noodle dough properly

Ramen machine thinning dough sheet and dusting it After mixing, 1st resting, rough forming, combining, and 2nd resting, we’ve come all the way here, nurturing and developing gluten structure of noodle dough, we finally have a pretty good gluten structure in our dough. So, from this point on, all we have to do is to thin the dough to a proper thickness for the size that’s good for your noodles. But, we at Noodle Master Labs do thinning process in a particular way. So, let’s talk about how this is done on a ramen noodle machine. Formed gluten structure inside ramen noodle dough What we need to watch out for in this process of thinning is again gluten structure. We cannot ruin it after all these efforts not damage it. But, we have to thin dough sheet by applying pressure on it by passing it through rollers. So, how do we do it? After 2nd resting process, we need to carefully adjust roller gap to gradually thin the dough to a proper thickness. With this you can adjust clearance between rollers on ramen machine – roller gap set to 1.0mm Like in combining process, we again apply the rule of 70%, thinning dough sheet to about 70% of the original thickness. As far as operational speed is concerned, we want […]

1st resting for good ramen noodle dough

ramen noodle dough after mixing process After mixing process, we should have good noodle dough that’s still in crumbles (for hydration ratio of about 20-40%). Now, we need to do something that makes this dough even better. “Maturation/resting” is a very important process in making of ramen noodles. Good understanding of this resting phenomenon, proper method of resting dough, and development of gluten structures are critical to make good ramen noodles. The phenomenon of resting works as follows. dough of high water content noodles [Hydration of wheat flour] Hydration is literally a process of evenly distributing molecules of water to particles of wheat flour, one grain by one perfectly. Hydration is not sufficient after mixing is done, but just by leaving the kneaded dough in pieces, the molecules of water spread to the particles of the flour, which moisten. This is hydration of wheat flour. This requires a certain amount of time and temperature. medium water content dough [Degassing] If there are many small air bubbles entered into dough during mixing, the following problems occur when cooking noodles. 1) Bubbles present in gluten tissue expand in volume by many times when heated, the gluten tissue ruptures in a way that pushes it out from the inside, and as a result the texture is impaired. 2) Because gluten structure is destroyed, […]

How to cook ramen noodles properly

ramen noodles are cooked, portion by portion in a basket So, we finished talking about all the processes of ramen noodle making from scratch, but to be able to serve great ramen noodles, you need to understand one more thing, which is proper cooking/boiling of ramen noodles. This is a critical process for you to serve superb ramen noodles. Cooking noodles properly is very important, and it could ruin your noodles if done in a wrong way no matter how well you’ve made them. Noodles release salt and kansui and absorbs hot water instead First of all, the most important thing in cooking of noodle is water. The type of water we want to use in cooking of noodles is soft water. What’s soft water or hard water? Soft water is water that has no or little minerals, such as calcium, magnesium, etc. Hard water is the opposite and with a lot of minerals in it. When we cook noodles in hard water, it is difficult for cooking water to penetrate into noodles, then cooking time prolongs, and cooked noodles turn soft fast in hot soup. Also, long cooking time means, bad yield (noodles melt into cooking water), rough noodle surface, and big difference in noodle condition between the core and surface, resulting in poor noodle texture. But, if we […]

3rd resting for better ramen noodles

Ramen noodles stored for 3rd resting Now we have finished product, fresh noodles made from scratch. I trust that you’ve also made beautiful and delicious noodles by learning from these articles, but we have a way to make your noodles even better. 3rd resting is a process of maturing noodles in form of noodle strands. The effects gained from this process are basically the same as we get in 1st resting and 2nd resting processes. The main purpose we are trying to get from 3rd resting process are change in noodle quality and flavors. Noodles should be kept from drying [Change in noodle quality] With the same degassing effects we have from 1st and 2nd resting, air bubbles are gone from noodles. Noodles become transparent and tight in texture. [Change in flavor] Ingredients, such as wheat flour, kansui, and eggs cause chemical reactions to bring out unique flavors. And, because of the function of enzyme of wheat flour, noodles wear ramen-like strong flavor. Noodles are place under sheet of paper and plastic bag in a carton box Okay. We understand there are these benefits from 3rd resting process, but how can we do it? So, it is a resting process done on noodles. We rest them after cutting process. Normally, resting time is 24 hours when stored at 10 – […]

Mastering cutting of ramen noodles

Cutting affects textures and other properties of noodles So, we’ve come a long way to get here. But, we can assure you that the journey is worth it. We can now see beautiful noodles coming out. Finally, we can cut sheets of dough into noodle strands. In this article, we’ll talk about shapes and sizes of noodles, which also affect noodle textures. A good news is that we can make a variety of ramen noodles that are different in noodle shapes and sizes, which are made possible when cutting. These differences affect noodle textures. Slitter cutters with different shapes and sizes The type of noodle machine we use for production of ramen noodles uses slitter cutters, which come in different sizes and shapes. The slitter cutters are a set of rollers with many grooves, which cut dough sheet out to strands of noodles. (works like a paper shredding machine) Because these grooves (different width and shape) are fixed, we can cut only one size (width)/shape with a unit of slitter cutter. Depending on which cutter to choose to cut your noodles, finished noodles vary greatly, so selection of cutter is important. slitter cutters of different sizes and shapes Now, we want to share some weird system that we have in sizes of slitter cutters. There is a standard numbering system […]

2nd resting for good ramen dough

Dough rested in form of dough sheets If you’re reading this series of articles in order, we just did the combining process to make firm sheets of dough. We now apply 2nd resting process on the dough sheets to make your noodles even better. 2nd resting is often neglected in or misunderstood when making ramen noodles. So, in this article, I’ll try to explain what roles it plays in making of good ramen noodles and how it should be done. dough sheets are wrapped to keep them from drying 2nd resting is a process of primarily relaxing or removing the internal stresses from noodle dough that has been processed through combining. And, it also provides such effects as degassing, activation of enzymes, and others that are evident in 1st resting process. 2nd resting is also called, “dough sheet resting” and done with dough sheet wound up on a rolling pin after combining process. (See the picture) So, why do we need to rest dough? What good does it do to noodles? There are 3 major benefits 2nd resting brings to your noodles. 1. Relaxation of internal stress of gluten After combing process (strong force has been applied to dough sheet to develop gluten structure), inside noodle dough, it is very tense and tensioned. We need to relax this internal stress […]