Hi, i wanna ask you why i have my noods so grey/dark and not more lighter? Is it coz of flour i use? I tried 3 different types and results are almost the same
by Ringoramone79
3 Comments
PancitPacitan
What’s your ratio to flour and water? And recipes pls
lofaszkapitany
The real answer is…. it depends. Could be the flour altough it will change color slightly when cooked it could also be oxidization. after you’re done cutting them portion to your liking, but 130g is pretty standard and seal them in an airtight vessel to age. You could also add riboflavin to make them more yellow or up the kansui which traditionally gave the yellowish color to the noods. But unless u use food coloring imo it will never have that very yellow color that you see in instant ramen noodles eg. For reference look at some shoyus and shios on the sub to see how white/yellow is other people’s noodles. So to sum it up, this is completly fine imho.
3 Comments
What’s your ratio to flour and water? And recipes pls
The real answer is…. it depends. Could be the flour altough it will change color slightly when cooked it could also be oxidization. after you’re done cutting them portion to your liking, but 130g is pretty standard and seal them in an airtight vessel to age. You could also add riboflavin to make them more yellow or up the kansui which traditionally gave the yellowish color to the noods. But unless u use food coloring imo it will never have that very yellow color that you see in instant ramen noodles eg. For reference look at some shoyus and shios on the sub to see how white/yellow is other people’s noodles. So to sum it up, this is completly fine imho.
This is result
https://preview.redd.it/o46v9luswxsd1.jpeg?width=4344&format=pjpg&auto=webp&s=a29f521f7048bf93c22c045706e8a969d3244884