I tried. It’s very chewy and my son had two bowls! Thanks for the recipe. May I know how much is the city’super gadget and what it’s called? Seems useful
bread flour will be too high in protein content (usually 11% or above). We need around 9% proteins content (中筋）to make this udon, so all purpose seems a little bit higher tho! you can mix all purpose with cake flour (usually under 9%) to get around 9% protein content. Hope it helps!
wingwing85 I tried using the leftover dough after 3 days put inside fridge, it’s ok too! (Need to wrap tight with cling wrap to make sure not dried up)😁hope it helps!
Update😊you try to cook those leftover udon around 8mins, then freeze them! (Just like those freeze udon bought from supermarket) So when u take out just need to boil for a few minutes (until the texture that u like)! Hope it helps😊
