I like ramen. Even though it’s not something that I can make quickly and easily, I try to make the packet ones if I need a fix. The thing is, those never come close to the “real stuff”. However, I happened upon these three old polaroid photos, in an ancient looking (and smelling) cookbook, that spell out how to make a pretty nice tasting ramen that’s also super cheap. Aren’t you lucky? I’m sharing them with you!
Ok, I didn’t really find polaroids in an old book, I was just playing around with the FxCamera filters on my phone. I admit, it’s fun taking photos this way, I might be over doing it soon enough.
Back to the topic at hand though, adding an egg – and making sure you break it up before it coagulates – really adds another dimension to plain package ramen, and I’m a little hooked on it! Especially since I can’t get the REAL deal.
You start out with some flour, I used only bread flour (strong white flour) since we didn’t have any other kind at home. I made it once before and used the correct mixture, and the dough came out better, so be sure to use plain (all-purpose) flour as well.
Add some salt, sugar and yeast. mmmm yeast ….
Mix it all together and pour in some warm (not hot!) milk. It’s suppose to have an elastic like finish, not stiff.
Let it rise for about an hour, you’ll notice this isn’t as elastic-y as it should be, this is due to only using bread flour, so make sure you use all-purpose as well.
Add some baking soda to some water, then mix that in with the dough.
The mixture should be pancake like. I put a bit more milk in because of the lack of proper flour. Let it sit for a little while longer.
In a buttered pan, using cooking rings (I used cookie cutters instead) cook your crumpets.
Then —- TADA! A lovely savoury treat!
Eat. Read. Blog 