Coba bikin mie sekali lagi

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Dulu pernah bikin mie dah 2-3 taun lalu. Cuma masih ga punya bread machine buat adoninnya. Jadi pake tenaga mesin 1/2 super, tangan suami, hehehe. Hasilnya sih sama cuma waktu buatnya yg tidak sama. Lama cing! adoninnya trus hasil adonan kurang kalis, jadi mesti berkali-kali di adonin. Lumayan juga padahal jadi bisa sambil fitness.

Sekarang sih dah ada mesin bread maker, lumayan membantu dan berguna juga nih mesin. Jadi adonin pake mesin ini, hasilnya elastis banget, trus cuma 14 menit buat adoninnya. Abis itu tinggal pake mesin giling n potong mie. Jadi dah mie-nya tinggal rebus aja. Cuma yg mesti diingat waktu mau giling dan potong mesti banyak2 di tepungin sagu supaya bisa putus potongnya. For the record saya sendiri ngalamin ga bisa putus hasilnya jadi mesti di pisah2 tapi akhirnya di ulang prosesnya baru dah bisa putus dan bagusan. Oh yah mie yg sudah di potong mesti langsung di rebus dan setelah di angkat di aduk pake minyak goreng.

Buatnya pake resep dari koleksi majalah Sedap Sekejap Jadul (Jaman Dulu)

Resep Mie Sehat:
– 75 ml air
– 2 btr telur
– 1 sdt garam
– 400 gr tepung tinggi protein/cakra kembar
– 25 gr tepung kanji/sagu
– 3 sdm minyak goreng

Cara membuat:
Masukkan air, telur dan garam aduk/kocok hingga tercampur rata
Ayak tepung terigu beserta sagu, masukkan lalu aduk hingga tercampur rata
Masukkan minyak goreng, aduk hingga tercampur rata.
Kemudian ulenin hingga kalis. Hehehe proses ini dah diganti ama mesin bread maker.
Setelah itu taburi tepung sagu setiap level giling dan giling dengan mesin mie dari 1-9 or sesuai keinginan.
Taburi tepung sagu pada adonan yg sudah di giling, kemudian potong sesuai keinginan.
Hasil yg sudah di potong langsung direbus sampai terapung, lalu di perciki minyak. Mie siap digunakan.

Yg perlu diingat:

– Jangan lupa taburi tepung sagu sebelum dipotong ini membantu proses pemotongan, taburi sampai adonan bisa putus sendiri. Kira2 sampai adonan tidak basah.

– Setelah di potong, sambil mengerjakan adonan berikutnya, mie di taburi tepung sagu supaya tidak nempel.

– Setelah semua proses pemotongan selesai, mie harus langsung direbus, kalo tidak mie akan kering dan keras. sehingga tidak dapat digunakan. Ingat resep ini tidak menggunakan air abu jadi bisa keras kalo tidak langsung di rebus.

– Setelah di rebus baru mie dapat di simpan di lemari es untuk penggunaan. Ketahanan kurang lebih 1-2 hari. Tapi dianjurkan 1 hari saya penyimpanannya.

Selamat mencoba!

In English

About 2-3 years ago, I already try making noodles. Only that day I didn’t have bread machine for doing process making dough. So I used half super power machine, my husband hand. The results is the same, only time that used are not the same.Are way too long for making noddles dough and not good enough, so must mixing again n again with hand. So tired hah????biggrin But take the bright side my hubby got a free fitness training, hehehe.

Now a days there is bread maker machince. Mmmuaccchh thanx q so much. Is really – really usefull. So making dough process using this machine, and is very good. Only takes 14 minute for making great n elastic dough. Imagine before using machine! mmmm sadly my husband didn’t got a free fitness training anymore.🙂 After that you can continue to roll and cut using noodles machine. And finishing by boiling them. But remember before processing roll and cut, you need to pour the dough with a lot of starch flour so it can cutting loose. Pssst for the record I have bad experience too with not cutting loose noodles, it is need to be separated manual. Then I try again the process from untill cut. Don’t forget after that you must boil the noodles and sprinkle it with vegetable oil.

Recipe is from my very-very old Sedap Sekejap magazine collection.

Here is the peek:

– 75 ml water
– 2 eggs
– 1 ts salt
– 400 gr high protein flour
– 25 gr starch flour
– 3 tbs oil

The Process :
Put in water, eggs and salt together. Mix it
sifter all the flour then put in the mixing ingredient before. And mix again.
Put oil in, and mix again untill the dough elastic. Now my bread maker machine in action…hihihi
After that pour the dough with starch flour for every roll level and roll press with noodles machine from 1-9 level or level is up to you.
Then pour a lot starch flour into flat dough after roll press, and go to cut process.
Finishing by boiling all the noodles and sprinkle with oil.
Noodles is ready to use. Phewww is a lot process…biggrin

My tips:
– Don’t forget to pour a lot starch flour into flat dough before cut, pour it untill not wet and cut itself.

– After cut, you need to sprinkle the cut noodles with starch flour, waiting you do the same process with the rest of dough you have. It prevent cut noodles not sticky together again.

– Finishing cutting all dough, noodles must be boil. Cause it can dry and hard if you delay boiling process for a long time. This recipe is not using any chemical material, so boiling is the way for making noodles long life untill using.

– After boiling, noodles can be keep in the refigerator for next using. The fresh life is about 1-2 days, but I suggest not more 1 days storage for better taste.

Happy Trying!

PS : Please forgive my bad grammar n english! biggrin

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