Making of HK Wanton Egg Noodles on Ramen Noodle Machine
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 - the ideal salt here may be sun-dried salt with much minerals
Weigh each ingredients. We use 4kg of flour for this batch. And, we end up cracking 36 eggs. We use kansui and salt, 0.5% each to the weight of flour.
Because these noodles do not use any water but eggs, we need to dissolve kansui and salt first to make egg solution. You'd need to break and stir eggs well to dissolve kansui and salt thoroughly. We now have egg solution (eggs with kansui and salt dissolved).
We use a slitter cutter, No. 30 (1.0mm in width) to slit dough sheet into noodles. The size (thickness x witdh) may vary from store to store. Because the egg noodles are slightly curled, we make them lightly wavy.
Then, we cook them, and the cooking time may be around 1 minute. And, they give the unique bite that's springy in texture. We made about 70 servings of noodles in about 40 minutes. So, you can make Hong Kong egg noodles on a ramen noodle machine. Please try making them and give us any feedback.
Ramen Chef/Instructor Jason
Over a decade, he’s worked as a ramen shop owner, chef, consultant and over the past few years, he’s been teaching ramen and udon at Yamato Ramen School in Singapore. He shares his expertise on noodle making and operational aspects of noodle restaurants.