John Myers
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Steamed Noodles and Pipe Noodles in One Sink
The perfect steamed noodles and pipe noodles in one sink recipe with a picture and simple step-by-step instructions.
Damf noodles and cane pasta dough
- 1 kg Spelled flour
- 1 piece Yeast fresh
- 100 g Sugar
- 0,25 liter Milk
- 0,5 teaspoon Salt
- 160 g Butter
- 2 piece Eggs
- 150 g Butter
- 150 ml Milk
- Sugar for the pot and the puree
- Dissolve the yeast with the sugar in a little warm milk.
- Then mix all the ingredients well to form a smooth, supple dough.
- Let the dough rise in a warm place for at least 1 hour.
- Then shape the dough into small balls, cover and let rise for at least another 1/2 hour.
- Then heat a saucepan covered with a little milk, butter and sugar and mix well.
- Put the steamed noodles very close together in the saucepan. Cook over medium heat for about 30 minutes. Do not open the lid under any circumstances.
- Until the heat has completely evaporated. You can hear a slight sizzling sound. Then when it can almost no longer be heard, the damf noodle is ready.
Cane noodle
- Proceed in exactly the same way as with the steamed noodles. Mix with a little butter, sugar and a little milk lukewarm instead of in the saucepan. And put the tube noodles close together.
- Bake in the preheated oven on 180 degrees fan-assisted middle rack for about 30-40 minutes
- There was vanilla sauce with it. Simply made from vanilla puding with a little more milk than stated.
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