1. With an egg whisk or a spoon mix the dry ingredients in a bowl.
2. Add water and mix well, then the oil. Keep on stirring until well combined. Let it sit about 1h at room temperature.
3. Heat a non-stick frying-pan at medium heat, once it is hot then reduce the heat to low. Then quickly brush the batter so as to cover the bottom of the pan. Flip and cook the other side. Repeat the process until all the batter is finished.
Idea for use :
Spring roll of course for deep-frying, or for kids to enjoy Nutella spreading and roll up. Or for the peking duck wrappers!
1. In the mixing bowl of your KitchenAid, add flour, gluten powder and potato starch. Mix well with a hand whisk. Then fit KitchenAid with the dough hook.
2. In a small cup, add salt and water. Mix well until dissolved.
3. Slowly drizzle in water mix, scraping down the sides of the bowl as needed while you mix at the lowest speed. Continue until the dough comes together into a shaggy dough.
4. Transfer the dough out to the work surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
5. Divide into 3 equal pieces on the work surface. Cover with plastic wrap. It is OK if the dough is not smooth at this stage.
6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed the piece of dough through the Roller. Feed it through again at the same (thickest) setting 1 several times until the dough is silky and smooth. You may fold it in half before running it through. It usually takes me about 10 times and sometimes more. In the beginning the dough will be ragged. As you repeat, after more runs, it will get silky and smooth alright.
7. Once the dough is smooth, turn the dial to the next thickness setting 2 and run the dough through once or twice.
8. Repeat #6 and #7 with the rest of dough balls.
9. Attach the Spaghetti Cutter and run the dough through to cut it. Dust generously the noodles to coat them with potato starch and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
NOTE: you can also cut by hand. Check out the video below!
10. Get a large pot of water boiling. Add the noodles to boil there for 10min. Now you can stir them gently but only at the very beginning. It is better not to touch the udon after that, or they might become very fragile and break down into short bits. Strain and rinse the udon noodles with running water to remove the gooey texture from the surface. Immerse the washed udon back in boiling water to warm them up. Pull them out again of the water, serve in a bowl before pouring the hot soup.
You can enjoy the cold udon, directly after the cold water rinsing with tsuyu!
2. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add heavy cream and mix.
6. Transfer it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
7. Now just before you stop the machine, add in the oreo bits and keep it running for 2~3min more. You could also simply add and mix the oreos once the machine has stopped.
8. Transfer the ice cream to a storage container, and let it freeze until you eat!
140g heavy cream/whipping cream - whip to stiff-peak
20g sweetened condensed milk
40~50g white sugar
If you want to make them without cocoa
100g unsalted butter
65g powdered sugar/confectioner's sugar
12g egg yolk
25g almond powder
110g plain flour (T45)
1. Sift together flour, almond powder, salt and cocoa powder. Set aside.
2. In a bowl, add the butter and powdered sugar. Mix well.
3. Add egg yolk and mix well.
4. Add the sifted flour from #1 into the butter mixture and mix well.
5. Make a ball shape with it and place on saran wrap. Then cover with another saran wrap so you can roll it : Roll the dough out to 2-3mm thick, using a rolling pin.
6. Let it sit in the fridge until it hardens, maybe for 30-60min, so that it will be easier to cut.
7. Remove from the fridge and cut 4-5cm circles in the dough, using a cookie cutter and place on the baking sheet.
8. Bake the cookies for about 8 to 9 min at 170℃. Do not overcook. Roll out the dough leftovers to 3mm again, and return to the fridge to make it firm. Repeat until all the dough is done.
9. Make the filling ice cream In a small bowl, add cream cheese, sweetened condensed milk and sugar and mix well. Add the whipped heavy cream and mix well.
10. Fill the filling mixture in a large pastry bag, fitted with a circle shape tip (about 1cm across). Pipe the filling cream onto a (bottom) cookie and cover with another (top) cookie. You've got your Oreo!