MATERIAL:
Wheat flour KERETA Bogasari KENCANA OR Cakra KEMBAR 450 grams, 50 grams of starch flour, 1 tsp Garam; chicken eggs 5 grains, shake loose; Air khi 1 / 2 tsp; maize 1 tbs.
HOW TO:
1. Aduk wheat flour, starch flour, eggs, water and salt while khi diuleni until mixed (do not until elastic).
2. Giling noodles with 1 to the size of fine, moving to 2 to fine size and so on up to size 9.
3. Enter into the chopper, select a size small. While grinding, press the noodles out to the folded-fold. Taburi with maize, while in the hands of confused life that curls. Diamkan briefly.
4. Boil until noodles float, lift perciki ago with oil, poke ago a cold.
5. Mi ready to be processed
Standard For 500 Gram
Note: Air khi = gray water / water bleng, clear as water color, sold traditional markets in the know or carpenters carpenters flowers (for offerings) or also sold in stores of chemicals, so that its springy noodles and rice noodles to help deflect not easy to drop out.
Required by the recipe: 081364419628
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