What does Kansui do to noodles?
kansui is an alkaline substance, making noodles alkaline, Kansui also plays a role of preventing noodles from melting into cooking water. It keeps noodles from dissolving into boiling water by making noodles and cooking water lightly alkaline, and this helps improve the yield of cooked noodles.
Why are alkaline noodles yellow?
Cooked noodles containing Kansui (alkaline salts) have a firm texture and a distinct yellow color, due to the natural flour flavonoid pigments at alkaline pH (Fu, 2008).
How do you get the alkaline taste out of yellow noodles?
(5) Blanching of noodles: In order to cut short cooking time, and most importantly, eliminate as much alkaline taste of the yellow noodle as possible, quick blanch the noodles beforehand. Simply put the noodles into boiling water (over high heat) for 10 seconds.
What is yellow noodle made from?
Wheat flour
The typical ingredients of Yellow Noodles consists of Wheat flour, Water, Salt and alkaline Salt (Lye Water). Lye water is also known as Kan Shui ( 碱水).
What is kansui made of?
Kansui (枧水, jian shui), sometimes also translated as “lye water” or “alkaline salt”, is an alkaline solution that regulates acidity in the process of dough making. Kansui contains 80% potassium carbonate and 20% sodium bicarbonate (or baking soda).
How do you make kansui liquid?
For the homemade version, you’ll need to mix baked baking soda with water at a ratio of 1:4. That is to say, for example, for 1 teaspoon of baked baking soda, you’ll need 4 teaspoons of water to dilute. It’s best to mix baked baking soda and water when you’re ready to use it for a recipe.
What is kansui where it is used?
Kansui contains 80% potassium carbonate and 20% sodium bicarbonate (or baking soda). This solution is a key ingredient in traditional Cantonese mooncakes; it causes mooncake skin to have a dark golden color. In Japanese cuisine, it is the key ingredient for making ramen noodles.
Are yellow noodles alkaline?
The presence of alkaline salt contributes to the yellow color, firm texture, alkaline flavor, and high pH to the noodles. There are again many forms of alkaline noodles and the most popular forms are fresh, dried, wet/boiled, and noodles with egg added as ingredient. There are many forms of alkaline noodles.
Do I need to soak yellow noodles?
Soak in hot water for 5 to 15 minutes, just until tender. If adding to a soup, it is not necessary to soak the noodles before adding them. Do not soak if you are deep-frying the noodles. Cooking Time: Finish cooking by adding to boiling water and cooking for 1 to 3 minutes.
Why do yellow noodles turn red?
In mee processing for example, additional of soda water (Natrium bicarbonate) have been used to get the expected texture. The reaction between soda water and turmeric can cause a changing of color from yellow to red.
What can I substitute for kansui?
baking soda
It can be replaced by a homemade version made from two extremely common ingredients – baking soda and water. There are two approaches to making alkaline solution at home: one that uses baking soda and one that uses baked baking soda. However, baked baking soda is recommended for both mooncake and ramen making.