自制烏冬 | 烏冬做法 ｜簡單易做 ❤️ 超滑超Q彈 手揉10分鐘攪掂 只需兩種材料 烏冬鰹魚湯底做法 Homemade Udon from scratch Recipe

其實屋企自已整烏冬一d都唔難，非常簡單，只需兩種材料，同埋小朋友一齊整就好似玩playdough咁😆呢個食譜整出嚟嘅烏冬超Q彈又滑，鐘意粗d幼d自己話事，真係仲好味過出街買呀！大家不妨試試！
‼️片中00:34打錯bread flour, 正確為all purpose flour!🙏🏻 video 00:34 has a typo “bread flour”, it should be “all purpose flour” instead!
日式烏冬
Japanese Udon
材料 Ingredients （二人份量 serving for 2)
煮熟時間：12分鐘 cooking time: 12mins
中筋麵粉 All purpose flour 100克 g
木薯粉(泰國生粉) Tapioca flour 80克 g
鹽Salt 1/4 茶匙tsp
水water 90克 g
#烏冬食譜#udon recipe#chewy udon
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#烏冬#鰹魚湯#udon

[@cindycheng1749]

今晚試整左，好得呀！係我鍾意既煙靭口感！👍多謝分享！🙏

[@xchumamaskitchen171]

好開心聽到你地話好食🥰多謝呀！得閒分享俾埋分邊朋友啦☺️

[@waimengcheong6881]

謝謝老師的分享❤❤❤

[@seungcandy3802]

添加木薯粉增加弹牙,揉搓感到面团软柔度,碌一下长4.6cm短好点.反正吃入口.加肉丝似面不乌冬.

[@YooriUK]

Hii thanks for sharing - I made the udon but it looked more yellow when cooked. Did you use bleached flour?

[@xchumamaskitchen171]

FYI, I use 鳥越金明竹中筋麵粉， you can try to google it. I try other brands and this one gives out the best taste and texture!

[@evang1895]

可否用mixer ?

[@jellyisacat2240]

請問我整出嚟嘅烏冬，剛放入水滾就好易碎，點解呢？

[@jolam8124]

多謝用心製作及分享

[@xchumamaskitchen171]

唔洗客氣呀！多謝晒你嘅留言！🥰

[@kwm326]

整咗，真係好彈牙!

[@xchumamaskitchen171]

多謝你feedback番我聽☺️

[@hailethi4011]

Bread or all purpose ?🤔

[@xchumamaskitchen171]

bread flour will be too high in protein content (usually 11% or above). We need around 9% proteins content (中筋）to make this udon, so all purpose seems a little bit higher tho! you can mix all purpose with cake flour (usually under 9%) to get around 9% protein content. Hope it helps!

[@mackiesfamily]

I tried. It’s very chewy and my son had two bowls! Thanks for the recipe. May I know how much is the city’super gadget and what it’s called? Seems useful

[@xchumamaskitchen171]

So glad to hear that😍 as I remember it’s like $30 but I don’t rmb what its called😅I think you can find it near the session with bakery stuff😊

[@mackiesfamily]

@@xchumamaskitchen171 thanks for the prompt reply! Will look it up!

[@isytpeople]

Good 👍🏻, 正. 有壓麵機應該無咁辛苦😉

[@xchumamaskitchen171]

係呀！快好多😊

[@shitongpost4826]

我喜欢吃乌冬面，日本和韩国乌冬面好吃的！乌冬面非只有面粉！原来面粉和木暮粉混合在一起，煮熟面条不发胀，散开！

[@xchumamaskitchen171]

我啲囡囡都好鐘意，加左木薯粉仲有煙煙韌韌嘅口感😊

[@gingerbread-lover]

I made this. It's really good, it's chewy and silky smooth , thanks

[@xchumamaskitchen171]

Good to hear that! Thanks for your sharing🥰

[@jamielam4834]

好滑呀，多謝你

[@xchumamaskitchen171]

唔洗客氣呀！多謝你話番俾我聽☺️

[@汪錦霞]

想請問下如果我整完想第2日拎出黎做炒烏冬，係咪都要先煮5分鐘再過冷河？係咪都要雪入冰格先再拎出黎炒？thanks 😊

[@xchumamaskitchen171]

Hihi, 如果第二日就炒，可以就咁煮完（視乎烏冬粗幼，煮嘅時間會有分別，一般嚟講8-12分鐘不等，煮到佢林就ok)！跟住瀝乾水（加番少少食油撈一撈等佢唔好痴埋）放係凍格就得（唔洗冰），第二日拎出嚟炒就ok!😊

[@kellychung4899]

@@xchumamaskitchen171 我試左瀝水加油，第二日拎出左食，點解會無左煙韌既感覺變到好粉既？第一日即整即食既時候係無問題

[@yanwong5504]

請問你個碌碌邊間分店買？我去cwb話無

[@xchumamaskitchen171]

我係沙田分店喇架，都兩年前，唔知宜家仲有冇🤔佢係放bakery個到嘅

[@fannyk4723]

請問英國可以邊度訂日本麵粉？ thanks

[@xchumamaskitchen171]

Rice wine shop有日清麵粉買呀😊可以上網訂，有送貨服務，買滿£60運費約£4

[@fannyk4723]

但鳥越麵粉好似無？ thanks

[@xchumamaskitchen171]

@@fannyk4723 冇喇….呢啲太冷門，唔會入貨😆

[@fannyk4723]

Hahaha 明白 thanks

[@mmk3311]

多謝分享😘 之前系日本整過，但冇加木薯粉的，用腳踩😂😂😂 妳覺得妳加木薯粉嘅比例煙銀度OK嗎？

[@xchumamaskitchen171]

我覺得你可以試50%木薯粉比例先（高粉:木薯粉 = 2:1 eg 100g : 50g) ,我影片入面個比例係100g:80g，比較煙韌，要切得比較幼身，如果唔係會太chewy, 希望幫到你☺️

[@mmk3311]

明白～謝謝🙏🏻

[@maggiecheung4343]

我想請問係咪在加木薯粉時，必須要另加高筋粉？因為我有點confused, 看到你寫出來100克：30克，我是用中筋麵粉整個麵團的，是否需另加高筋粉

[@maggiecheung4343]

我家人最喜歡真打烏冬果個口感， 想請教整呢種口感比例？（在英國想食烏冬出面買好貴，所以想學自己整），希望你能賜教賜教，謝謝🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻

[@eddyn760]

真好，請問豬油渣麵既上海麵點做為？

[@xchumamaskitchen171]

都係用中筋粉，鹽加水咁去整架咋，做法同烏冬差不多，不過唔使加木薯粉！水同粉比例都係 1:2

[@eddyn760]

@@xchumamaskitchen171 Thanks 真好，可以下手懷念小時候味道！

[@sinmingchung9077]

試下先=]

[@xchumamaskitchen171]

好呀！試完分享我知呀！😍

[@techshopcity]

Thank you

[@Blockedc]

今日整咗，超級好食，同超級市場啲貴價烏冬一樣

[@xchumamaskitchen171]

好開心聽到大家都話好食呀！🥰得閒分享俾多d朋友仔一齊試下啦😁

[@seungcandy3802]

🎙️🦭易做

[@panpancake]

Hi, where can I buy that flour?

[@debbieto8110]

Hi , is it plain flour or strong white bread flour you use for this?

[@xchumamaskitchen171]

I use plain flour for this, with proteins 8.8%😁

[@wingwing85]

Thank u! Can you freeze this? How long does it last in the fridge?

[@xchumamaskitchen171]

wingwing85 I tried using the leftover dough after 3 days put inside fridge, it’s ok too! (Need to wrap tight with cling wrap to make sure not dried up)😁hope it helps!

[@xchumamaskitchen171]

But I didn’t try freezing it, lemme try and let u know😁

[@wingwing85]

chumama's kitchen 豬媽媽廚房 thank you

[@xchumamaskitchen171]

Update😊you try to cook those leftover udon around 8mins, then freeze them! (Just like those freeze udon bought from supermarket) So when u take out just need to boil for a few minutes (until the texture that u like)! Hope it helps😊

[@niyal6509]

想問下多左嘅面條洗唔洗等佢乾左先再放雪櫃？

[@xchumamaskitchen171]

唔洗呀！可以煮到佢8分熟，然後冰左佢！就變左好似街買急凍個d咁！拎番出嚟煮多4分鐘左右就食得😊

[@melobi320]

@@xchumamaskitchen171 正呀！咁係咪可以一次整定一堆，之後煮熟，跟住 freeze 左佢呀？

[@xchumamaskitchen171]

@@melobi320 無錯！可以！唔洗如果雪就唔洗煮咁耐喇，5-8分鐘左右就ok!☺️

[@melobi320]

@@xchumamaskitchen171 謝謝你

[@xchumamaskitchen171]

@@melobi320 不客氣！😄

[@盧怡春]

謝謝分享

[@xchumamaskitchen171]

不客氣🥰記得分享朋友哦

[@Dave-km4ws]

請看這個視頻，用廚師機弄烏冬麵，如果你想用自己的比例，可以調整一下就好了。

[@jellykappa]

你好！想問係檯面落嘅為左防粘手嘅粉應該係咩粉？

[@xchumamaskitchen171]

都係用番中筋粉就得架喇😊

[@jellykappa]

@@xchumamaskitchen171 好的～多謝你^^

[@rangiex]

請問可以用全麥麵粉代替嗎？

[@xchumamaskitchen171]

是那一種的全麥粉？可看看成份嘛？

[@xchumamaskitchen171]

例如蛋白質含量和牌子

[@rangiex]

@@xchumamaskitchen171 我在國外買，剛看了30g的麵粉有4g 蛋白質，請問大約幾多蛋白質適合？

[@xchumamaskitchen171]

要用中筋麵粉，9%蛋白質含量。如果沒有中筋，可以用一半高筋+一半低筋便是中筋麵粉了！希望幫到你！🙏🏻😊

[@xchumamaskitchen171]

@@rangiex 計起來，你的麵粉應該較接近是高筋麵粉（30g麵粉有4g蛋白質～ 100g有12.3g蛋白質，是12.3%）如果你不想買過多一包麵粉，你可以加入玉米澱粉（即是粟粉corn starch), 亦可以減低其蛋白質相對含量！eg 80g 全麥粉加入20g 粟粉 = 100g 中有9.5g 蛋白質含量了！😊

[@winnieyyc-fox9612]

😋😋😋😋😋😋😋😋😋😋

[@dannyng8649]

🤤👍🏼👩🏻‍🍳👩🏻‍🔬

[@xchumamaskitchen171]

Danny Ng 下次你要試下😆

[@heeha10]

8%...less then usa cake flour