To make dough by hand: Beat eggs with water, then add flour. Beat in the first 2 cups in your mixer and the last cup by hand, as the dough is very dry. Mix until the ingredients adhere. Knead on board (no need to flour the board) for at least 10-15 minutes, until dough is smooth. Divide dough into 2 balls keeping one covered while you work with the other. Roll out to desired thinness then cut into narrow strips for noodles or the appropriate squares for wonton skins or egg roll wrappers. (These should be as thin as possible.) TO MAKE DOUGH BY MACHINE: Mix and knead dough as described above. Roll dough by hand so it is thin enough to fit through the widest slot of the k neading section of the noodlemaker. Run it through once. Then continue to run dough through the slot, but increasing the thinness gauge until you have the dough at the desired width. The dough is now ready for any 1 of the following step s. FRESH EGG NOODLES: Put on the egg noodle attachment and run dough once through the egg noodle slot. Cut noodles to desired length. Dust with cornstarch. Wrap in plastic wrap and place in refrigerator. WONTON WRAPPERS: Run dough twice through the last or next to the last slot. (The dough should be as thin as possible.) Cut dough into 3 or 3 1/2 inch squares. Dust with cornstarch and stack wrappers on top of each other. Wrap in plastic wrap and store in refrigerator. EGG ROLL WRAPPERS: Run dough twice through the same slot just like the wonton wrappers. Cut into 5 or 5 1/2 inch squares. The size of the square is determined by the width of the dough. Therefore, try to keep the width of the rolled out sheet to almost, or as wide as, the width of the noodle slot. The minimum width should be at least 5 inches but is even better if it is 5 1/2 inches. DO AHEAD NOTES: Noodles or wrappers can keep in the refrigerator for several days or in the freezer for several weeks. COMMENTS: It is much easier and more fun if you use the noodle maker machine, especially in making wonton and egg roll wrappers. It is very difficult, if not impossible, to hand roll the dough out as thin as the machine can. Home made noodles and wrappers are s much better than store bought ones (they are available in most oriental food stores and supermarkets) that, once youve made them, youre hooked! Its a fun family project because your children will love seeing the noodles and wrappers being rolled out by the little machine. Theyll fight to get their turn to help crank the slot, help feed the dough through, or cut and dust the wrappers. The author recommends doubling or tripling the recipe so youll have enough to u se for several weeks, since they freeze so well. Yield: 1 1/2 lb egg noodles, 80 to 100 sheets wonton =============== Reply 49 of Note 1 ===============Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM CHINESE 7 99 To: BGMB90B ELAINE RADIS Date: 01/10 From: BGMB90B ELAINE RADIS Time: 8:56 AM MM: RICE NOODLE DOUGH (FUN) Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
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|Serving Size: 1 Serving (561g)|
|Recipe Makes: 1|
|Calories from Fat: 183 (11%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 710.6mg||219 %|
|Sodium 243.2mg||8 %|
|Potassium 624.2mg||16 %|
|Total Carbohydrate 285.8g||84 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 275.7g|
|Protein 59.6g||85 %|
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Calories per serving: 1597
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