Udon 2.0: Rainbow Matz (Noodle)

Name: Udon 2.0: Rainbow Matz (Noodle)
Total time: 14400 s
Yield: 6 people
Cuisine: American
Ingredients: 600 g flour; 0.6 g Food coloring Red; 0.4 g Food coloring Yellow; 0.3 g Food coloring Green; 0.5 g Food coloring Blue; 24 g salt; 276 ml water; 50 g corn starch

mtsnrtkhr # @cook_12604720

Evolve Japanese Udon noodle to next stage!

mtsnrtkhr # @cook_12604720

Evolve Japanese Udon noodle to next stage!

Saved

Ingredients

4 hr

6 people

600 gflour
0.6 gFood coloring Red
0.4 gFood coloring Yellow
0.3 gFood coloring Green
0.5 gFood coloring Blue
24 gsalt
276 mlwater
50 gcorn starch

Saved

Steps

4 hr

1

Add 24g salt to 276ml water to make 8% salt solution.
2

Add the food coloring to 50g salt solution for each colors as below.
3

[Red]: 0.3g Red/[Orange]: 0.2g Red & 0.1g Yellow/ [Yellow]: 0.3g Yellow/ [Green]: 0.3g Green/ [Blue]: 0.3g Blue/ [Purple]: 0.1g Red & 0.2g Blue
4

For each color, mix the colored salt solution to 100g flour in large bowl, blending until dry flour is moistened. (Don't pour the water at once! By 3 step with about 30g, 15g, 5g)
5

Knead the dough with your hand, coverd it with plastic bag so that air does not permeate therein, leave it for 30 min in room temperature (22 to 28 degree of Celcious)
6

Rorling out the dough to rectangle, overlapping mutually at the edge with color order of the Rainbow.
7

Coverd the dough with plastic bag, leave it for 1 hour to get elasticity.
8

Spread corn starch on the table so that preventing dough is sticking on it, rolling dough to 3mm in thickness, sprinkle it with residual corn starch.
9

Fold it, cut it to 3mm in width.
10

Boil it for 12min, wash in the cold water, then EAT THIS! (with Japanese soy source is recommended)