1. Mix soba and white flour 2:1, add a teaspoon of sugar and yeast.
2. Pour in warm water and stir evenly, and stir until the batter is delicate and vigorous, that is, it is more difficult to stir.
3. Cover with plastic wrap and ferment at room temperature until it is twice as large as the original size...Be careful not to be too small with the basin. My noodles are too big and I just ran away from the bowl.
4. Fermented noodles ~ My noodles are out of the pot. I stirred it a few times.
5. Put in raisins and put whatever you like. Raisins, dried cranberries, and red dates can be used. It depends on personal preference. The second proofing is about 10 minutes.
6. Steam on high heat for 30 minutes, depending on the amount of noodles you steam.
7. Dangdangdang... out of the pot! The soft and delicious soba noodle cakes are just perfect! Don’t knead the noodles with your hands during the whole process. Isn’t it simple~ You can also make cornmeal rice cakes! The procedure is the same.
