This recipe yields 6 servings.

Ramen noodle recipe kansui. I prefer just a little bit over the 190ml mark, you don’t need to be perfect at 190ml. Only four ingredients are required. Kansui is alkaline mineral water that is rich in sodium carbonate and potassium carbonate.

Web how to make ramen (noodles) mixing the ramen dough. Zongzi (粽子), aka chinese sticky rice dumplings. Color change is due to the chemical reaction of the kansui and the flour.) form the dough into a ball.

And as it keeps fairly well, make a larger batch than you need. Everything went into a mixer with a dough hook until the dough came together. Stir the flour and wheat gluten together in a large mixer bowl.

Web real ramen is made with the magic ingredient: Web lye water is used to raise the ph of the dough (neutralize the acid in the syrup). Kansui is an alkaline solution that gives ramen noodles their springy texture.

Dissolve the salt in the kansui water. I made this with 2 cups bread flour, ⅔ c water and ½ teaspoon of liquid kansui. Web why homemade here are my reasons why you should try this recipe:

Alkaline water kansui is crucial, because it gives that special elasticity and toughness to the noodles, which causes the ramen noodles not to melt in the hot broth. Web crack an egg, put 1 tablespoon of kansui (potassium carbonate & sodium bicarbonate solution) and pour water to fill up the 190 ml water mark on the measuring cup. Homemade kansui is really easy.