Purple Bow Noodle

Purple Bow Noodle

1. The purple sweet potato is peeled, steamed, and pressed into a puree.

2. Flour + mashed purple potato + water into the bucket of the chef's machine

3. Choose 2 levels and knead for 5 minutes

4. Knead into a non-sticky dough, cover with plastic wrap and wake up for half an hour

5. Flatten the dough and cut into 3 pieces.

6. Install the noodle press and adjust the thickness to 8

7. The dough sheet is pressed with a dough pressing machine.

8. Sprinkle the dough with dry flour to prevent sticking

9. Fold the dough sheet, reduce the thickness by 1 step to thin the dough sheet (in turn, adjust to 7-5-4-2)

10. Repeat the process! Finally press to 2nd gear.

11. Extrude the shape with a pattern mold

12. Use chopsticks to hold the small noodles in the middle

13. It can be stored in refrigeration for 3 days. If you can't finish it, it can be eaten in 3 weeks.

Tips:

1. Because the water absorption of flour is different, adjust the amount of water according to the situation, add some flour when it is soft, and add some water when it is dry.