I was trying to listen to your comments, as this is important, sadly you had that stupid backround music, not necesary at all, the secret indredient is the recipe not the stupid music
@medetit i was trying to watch this video and learn how to make these noodles, as this is important, sadly you had that stupid comment, not necessary at all, the secret indredient is the video not the stupid comment
seriously i heard the whole thing just fine... get better sound equipment
I was so excited at first, but then you used a dough machine *sobs* What is a poor college student to do? Every time i make my dough it ends up super super dry and i cant stretch it!
The higher the protein level the higher the stretchiness (Is that a word?) it will get. Pizza doughs are an example of that high protein content. They usually use Semolina Flour. I'm thinking a more dense chewy noodle would be much better. The only noodles I've tried have been the local Chinese take out and they are not fluffy or light noodles. I'm not an expert here but I did stay at a Holiday Inn last night.
OMG I did it I did it! I used all-purpose flour ONLY and no cake flour, hard to believe! I watched so many videos and all of them said use cake flour.
@weicc84 You haven't worked it enough. You have to knead for at least 20min after it comes out of the the machine. It takes time to break down the glutens properly.
@xizdaqrian Do you know that Christianity is correct? The world around us reveals that G-d DOES exist, and the historical evidence reveals that Jesus Christ really did come to this earth and there is overwhelming evidence that Jesus Christ really did physically rise from the dead. Jesus is coming again and the signs of the end times that were foretold in the Bible are coming to pass.
He says he's using wheat flour because of the high gluten that allows the long fibers to form and stretch; water and a little bit of salt is also mentioned.
Of course it could be misinformation to throw anyone off that tries their hand at making them, just a thought.
One thing is for sure though, I will find out, even if it takes me a lifetime... I love noodles that much:p
I can't do it =/ have no idea what I'm doing wrong, the ingredients are right, but the dough just doesn't stretch without breaking, I've kneaded it for like 30 mins by hand since I have no machine, but it still didn't stretch, breaks too easily, can even do a pull of a thick cylinder, it just breaks...
The consistency just isn't right =/ and I really wanted to learn how to do this =(
@imsaint007 i think instead of putting the dough in flour when she is in the final stage some people use oil instead of flour to keep the noodles separate
having trouble with the dough , i get it nice and strechy but when i start to pull they break and when im twirling and bouncing i end up with uneven side
@tripp0417 same with me..after kneading the dough for about 20 mins it becomes stretchy and warm. when i start to twirl and pull, they break and I have to start all over again. when i get to the point where i already have like 10 strans and try to multiply them, they break. I cannot get the correct consistency that it needs to be. i also notice after several tries with the same dough, the dough becomes tougher to handle and it needs to bet re knead to get it soft and warm again.
I was trying to listen to your comments, as this is important, sadly you had that stupid backround music, not necesary at all, the secret indredient is the recipe not the stupid music
medetit 1 week ago
@medetit i was trying to watch this video and learn how to make these noodles, as this is important, sadly you had that stupid comment, not necessary at all, the secret indredient is the video not the stupid comment
seriously i heard the whole thing just fine... get better sound equipment
ITPCD 3 days ago
What is the recipe? You didn't say the amount of flour / water to use.
swadlol 2 weeks ago
I was so excited at first, but then you used a dough machine *sobs* What is a poor college student to do? Every time i make my dough it ends up super super dry and i cant stretch it!
Outlawstar257 1 month ago
thanks!!!!!!!!!!!!!!!
t0nyr4m0s 1 month ago
i love how she said "was it worth it? absolutely" while shaking her head no, just funny
itzTheChachi 1 month ago
The higher the protein level the higher the stretchiness (Is that a word?) it will get. Pizza doughs are an example of that high protein content. They usually use Semolina Flour. I'm thinking a more dense chewy noodle would be much better. The only noodles I've tried have been the local Chinese take out and they are not fluffy or light noodles. I'm not an expert here but I did stay at a Holiday Inn last night.
Copperfoilhat 1 month ago
her collection of video games caught my attention. tell us more about that.
weicc84 1 month ago
能告诉我们面粉和水的比例吗?
谢谢
GaoGeGreg 1 month ago
what happens if u dont rest the dough?
peaceandamrit 1 month ago
what is that annoying music from next door?
MetaView7 2 months ago
OMG i am just applausing!!!! can we make it and cook it later? or do we have to cook it immediately? if we can store it, how is it? :DDDD
hikarushidou 2 months ago
hav you found a way to store these noodles in the freezer without sticking?
werewasyo 2 months ago
can i use normal flour ?
nekodecade 2 months ago
OMG I did it I did it! I used all-purpose flour ONLY and no cake flour, hard to believe! I watched so many videos and all of them said use cake flour.
999hellokittylover 2 months ago
@999hellokittylover so there is hope? how did you get it to stretch?! I kneaded my dough for 2 hours and it still barely stretches at all!
Outlawstar257 1 month ago
oh you made look so easy, i'm subscribing
lepierrot666 2 months ago
im STARVING
Omniback20 2 months ago
@Omniback20 LOL! me too! hehe
gjediting 2 months ago
definately one of the most entertaining viedeos i have seen...great job.now i wanna try it.celeste in kansas
5864dragon 2 months ago
need help. my dough refuse to stretch. it breaks.
weicc84 2 months ago
@weicc84 You haven't worked it enough. You have to knead for at least 20min after it comes out of the the machine. It takes time to break down the glutens properly.
xizdaqrian 2 months ago
This has been flagged as spam show
@xizdaqrian Do you know that Christianity is correct? The world around us reveals that G-d DOES exist, and the historical evidence reveals that Jesus Christ really did come to this earth and there is overwhelming evidence that Jesus Christ really did physically rise from the dead. Jesus is coming again and the signs of the end times that were foretold in the Bible are coming to pass.
marionetemanJ 1 month ago
i failed my 1st attempt. i used all purpose flour also. will try again. miss tiny, u really look like a pro stretching the noodles :)
680iceman 2 months ago
Thank you! I'm going to be kneading by hand, but it should turn out pretty similar! ありがとう!
DRTMaverick 2 months ago
do you have to use cake flour? all i have at home is all-purpose flour - please reply
711hi 2 months ago
GOOD job!!!!
boomieg 3 months ago
thank u so much, thank u thank u XD
TheAmi21 3 months ago
IITADAKIMAASU!! :D
luisforeverstarcraft 3 months ago
All i see is all the wine in the back of her while she wacks the dough
711hi 4 months ago
Thank you so much for explaining the process, Jen. I'm off to the store for some cake flour.
Macariotron 4 months ago
Is it possible to add eggs to make egg noodles or is that a different noodle (cut noodles). Thanks! Great video and blog!
lycheesack 5 months ago
I have a q: how long do u twist for/how do you know it's ready/how long roughly did it take to finish making the noodles? thank you!!
Babybobgirl 5 months ago
Waow fantastic! Your hands must be very strong ^__^ . Thank you.
Revaliabelle 6 months ago
I tried this once...and heres what happened:
Me: Ah...I can't do it....TT^TT *throws the dough away*
Mom: Come on, it's cooking, not rocket science!!!
Me: Well, yeah! Cooking is so much harder!
KoyukisWings 6 months ago 2
I heard a recipe calls for sesame oil that's true ?
imsaint007 6 months ago
I CAN'T GET IT TO STRECHT , WHAT'S TE SECRET ???
imsaint007 6 months ago
@imsaint007 let the dough rest for 30 mins-1 hour (wrap in cling film) before starting the pulling process. you might have overworked the dough
whetpacks 5 months ago
omg! @ 0:57 the video production is bangin...perfect lighting...clarity...its awesome...looks like a real commercial!!
nicestdrummergrl 6 months ago
thank you very much ... admire ur passion ..
juliannevillecorrea 7 months ago
thank you ... im in search of food nirvana .... :)
juliannevillecorrea 7 months ago
In the Alton Brown video: watch?v=gEq5sDFzBuc
He says he's using wheat flour because of the high gluten that allows the long fibers to form and stretch; water and a little bit of salt is also mentioned.
Of course it could be misinformation to throw anyone off that tries their hand at making them, just a thought.
One thing is for sure though, I will find out, even if it takes me a lifetime... I love noodles that much:p
xstohl 7 months ago
your noodles is not even
TrishMiGab 9 months ago
@TrishMiGab shot up ! you jelous
imsaint007 6 months ago
Great video! Totally trying this tonight :)
nostalgia75 11 months ago
I can't do it =/ have no idea what I'm doing wrong, the ingredients are right, but the dough just doesn't stretch without breaking, I've kneaded it for like 30 mins by hand since I have no machine, but it still didn't stretch, breaks too easily, can even do a pull of a thick cylinder, it just breaks...
The consistency just isn't right =/ and I really wanted to learn how to do this =(
VoidKeeper 1 year ago
@VoidKeeper You're right I done several times and failed didn't stretch she didn't give us the full recipe
imsaint007 6 months ago
@imsaint007 i think instead of putting the dough in flour when she is in the final stage some people use oil instead of flour to keep the noodles separate
philaphobic 5 months ago
why some people said use high gluten, some said low gluten?????????
does high protein contain means high gluten???
ahsuknat 1 year ago
yummm.. i have got to try this
wendyemail1 1 year ago
having trouble with the dough , i get it nice and strechy but when i start to pull they break and when im twirling and bouncing i end up with uneven side
s
tripp0417 1 year ago
@tripp0417 same with me..after kneading the dough for about 20 mins it becomes stretchy and warm. when i start to twirl and pull, they break and I have to start all over again. when i get to the point where i already have like 10 strans and try to multiply them, they break. I cannot get the correct consistency that it needs to be. i also notice after several tries with the same dough, the dough becomes tougher to handle and it needs to bet re knead to get it soft and warm again.
EvolutionIXRR 1 year ago
what's the measurement? when using warm water, how warm is it? thanks!!!!
EvolutionIXRR 1 year ago
Long Intro, but good Info
Proxius1 1 year ago
Love the tutorial, Jen!!!! I'm subscribing!!
-Alvin
dynobot7 1 year ago