[Eng Sub 中文字幕] 婆婆的祖传手工面 Homemade noodles | Pan Mee 板面 Pasta | Egg Noodles 手擀面 | 手工拉面 скачать в хорошем качестве

[Eng Sub 中文字幕] 婆婆的祖传手工面 Homemade noodles | Pan Mee 板面 Pasta | Egg Noodles 手擀面 | 手工拉面

Homemade noodles | Pan Mee | Pasta | Egg Noodles 婆婆的祖传手工面 | 手擀面 | 手工拉面 | 板面 Full recipe in description box I was an airline stewardess Before A stay-at-home mom with 4 kids Now Love Cooking, Baking & Sharing Recipes 前空姐、目前是四个孩子的全职妈妈 喜欢烹饪/烘培、分享食谱 Subscribe for more videos: YouTube 👉🏻 Jacelyn Lim Recipes Sharing👈🏻 https://bit.ly/2NeCXiH YouTube 👉🏻 Jacelyn & Xuan Vlog👈🏻 https://bit.ly/394HX4J Follow Jacelyn on social media: Facebook:   / imjacelynlim   Instagram:   / imjacelyn   #imjacelyn #手工面 #noodles 50g Water 水 2tsp Salt 盐 2茶匙 2tbsp Cooking oil 植物油 1kg Plain flour 面粉 400g+- Water 水 1.Add water + salt + oil into a deep bowl, mix well 将水+盐+油倒入大碗中，搅拌均匀 2.Add flour, then add water a little by little, until a dough is formed. The dough should feel very tough at this moment 倒入面粉，然后一点一点地加入水，搓揉至成团，这时候的面团应该是表面粗糙和比较硬的 3.Don’t add too much water! The dough will look rather dry and lumpy at first. Too much water will make the noodles gummy rather than springy 不要加太多水! 刚开始时，揉好的面团看起来会比较干而粗糙是正常的，太多的水会使面条变得比较粘，而且没有弹性 4.Divide the dough into 6-8 pieces 将面团分成6-8小块 5.With a noodle maker or by hand, roll dough out to desired thinness (I like my noodles with 1mm in thinness) 用面条机或擀面棍将面团擀成自己喜爱的厚度 (我喜欢厚度大约1毫米的面条) 6.Fold the dough into 3 folds 将面团折成三折 7.Then roll the dough again into 1mm in thinness 然后再次将面团擀成1mm的厚度 8.Spread tapioca starch on both sides of the dough to prevent it from sticking with each other 将木薯粉均匀涂抹在面团的两面，以防止面团与面团黏在一起 9.Use noodle maker or knife to cut into strips of desired width 用面条机或刀子切成自己喜爱的宽度 10.Sprinkle tapioca starch onto the noodles to prevent the noodles from sticking 在面条上撒一些木薯粉，轻轻拨弄均匀，防止面条黏在一起 11.It should keep in the refrigerator for up to 5 days or in the freezer for about 3 months 做好的面条可在冰箱保存5天或冷冻保存3个月