Kansui powder to Kansui liquid (Koon Chun) conversion?
I was curious if you could help me figure out the proper conversion from Kansui powder to Kansui liquid (Koon Chun bottle). Interestingly enough, I have a bottle of the liquid but almost any and all recipes anywhere on line are built under the consideration that one cannot find the liquid. For instance, Ivan Ramen book recipe is 10g of Kansui powder.. what would that equate to when using the bottled liquid in a recipe?
Best Answer
Google gave me this - which I don't feel in any way qualified to elucidate upon…
From Omnivore's Cookbook - Kansui (lye water, alkaline solution, ??)
Homemade kansui
Making baked baking soda is easy.
- Preheat oven to 250 degrees F (120 C). Line a baking tray with aluminium foil.
- Spread baking soda on the foil and bake for 1 hour. The baking soda will lose about one third of its weight and you’ll gain a stronger alkali. Do not touch it with your bare hands. It will cause irritation to sensitive skin.
- Transfer baked baking soda to an airtight jar to prevent it from absorbing moisture from the air.
- To make an alkaline solution for mooncakes, add 1 teaspoon baked baking soda to 4 teaspoons water; stir to mix well.
I'd guess that would give you the made up strength.
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What is a substitute for kansui powder?
You can make a fair substitute by mixing 1 tsp. baking soda with 4 tsp. water.How do you make liquid kansui?
For the homemade version, you'll need to mix baked baking soda with water at a ratio of 1:4. That is to say, for example, for 1 teaspoon of baked baking soda, you'll need 4 teaspoons of water to dilute. It's best to mix baked baking soda and water when you're ready to use it for a recipe.What is kansui made of?
Kansui circulated in Japan comes in powder form and liquid form prescribed by the Food Sanitation Law. Although powder kansui is generally a mix of sodium carbonate and some potassium carbonate, liquid kansui due to solubility, is highly concentrated kansui with potassium carbonate as its main component.What is alkaline noodle?
Alkaline noodles (Jian Shui Mian, \u78b1\u6c34\u9762) are basically wheat noodles that contain an alkaline component. Having a distinctively springy and slippery texture, they're commonly used in Southern Chinese noodle dishes and ramen dishes, aka Japanese noodle soup (BTW this doesn't refer to the instant ramen in packages).COME PREPARARE IL KANSUI A CASA - HOW TO PREPARE KANSUI AT HOME | Recipes Journey
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Answer 2
The two issues are: (a) what is the relationship between the strength of powdered kansui and it's strength when it is in solution, and (b) how to account for the extra liquid in your recipe. I have been unable to find specific information on the strength relationship. However, I found this recipe for ramen noodles where the author experimented with different amounts of liquid kansui. He ultimately landed on 1 tsp liquid kansui for 2 cups of flour and 1/2 cup water. You might take your recipe and extrapolate from there, using this as a starting point.
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