Some are pellets, flakes or microbeads while there are others which come in powder or liquid form. Using less or more can affect the texture of the cake. Add your lye to the salted water, making your lye solution, and resume your normal soap making procedure. Lye could come in different forms. It is pretty strong and might burn your throat/stomach when accidentally ingested. Lye solution can weigh up to 1 1/2 times more than the same volume of water, so you need a sturdy thick-walled container to properly hold the extra weight. There are several ways to leach the lye water from the ashes, but with all our animals and a 5 year old running around, we use a more contained method than the conventional warm water drip way. You can test the acidity with a PH meter make sure it goes from 1.0 - 14.0 14 is the PH level for making soap. MAKING LYE WATER. Only a very small amount of lye water is needed when making these noodles, 1/2t to be exact. A thin container can easily break, crack, or leak if dropped. Carefully combine the lye and water by pouring the lye into the water (never pour the water into the lye) and stir liquid until lye is completely dissolved. Sodium hydroxide beads or flakes are slowly poured into distilled water and carefully stirred until fully dissolved. The liquid is caustic and not to be touched in anyway. Interestingly, aside from cleaning and manufacturing, this is also used for some recipes. The outside of the bowl will be extremely hot as well. The easiest method of making lye water is to drip water through wood ashes. Water – follow the amount as stated in the recipe. Stir well to make sure that all of the salt is dissolved. Then, combine them by pouring the lye into the water, stirring the mixture until the lye fully dissolves in the water. The liquid is caustic, so make sure not to touch it or breathe in any fumes. Sounds real easy, but it is a bit more complicated than that. Tried and tested this side by side by making the cake with and without lye … The lye solution is left to cool. Traditionally, lye water for food is made with ashes of burnt wood, and rice husks soaked in water in a jar for 3 months. of salt per pound of oil/rendered fat in your recipe. It’s as simple as that! Instructions for using Kansui Kansui is an indispensable food additive in Cantonese-style cakes such as Cantonese-style moon cakes. Once the water drains through the ashes filling the bottom bucket with LYE water, To increase the acidity of the lye, take the water and pour it through the bucket again and again. You can skip this if not available. This is used for making lye water to create a cleaning solution. It is also an ingredient for making soap and candles. Before you add the lye, add ½ tsp. Annatto – gives kutsinta its orange-ish color. Then it is ready to be mixed with oils. Completely harmless to human, if you’re wondering. 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