Sort by time | Sort by thread (beta)
Link to this comment:
Share to:
Loading...
- Your queue is empty. Add videos to your queue using this button:
or sign in to load a different list.
Loading...Saving...
wow that's cool
xeeweexRC 2 months ago
обман!
Fefo4kaLeno4ka 3 months ago
SO THAT'S WHERE MY PENIS WENT TO
nintendowiirulz 8 months ago
@nintendowiirulz its a guy bro...
TheCouchiBoys 4 months ago
he never made the noodles....
andyflamer 8 months ago
I am interested to know is what kind of flour used to make is elastic without breaking
dejumadre 1 year ago
@dejumadre its a doug that has more glutens than nomal doug if you ad inouf oil you get it that flexeble
bbaarrttddeemmooeess 10 months ago
actually, he is not very good at it. takes far too long and never finishes.
liuzhou 1 year ago
@liuzhou He's stretching the damn dough, he's not pulling it to make noodles yet ==
WhoaThatWasAwesome 7 months ago
@WhoaThatWasAwesome That is my damn point! The damn video is entitled "Making noodles" but he doesn't make the damn noodles! And he is very slow at the damn dough stretching.
liuzhou 7 months ago
wow, I never thought of testing out the stretchiness like that. I usually just start folding it when it stretches a full arm's length but rips on the 4th fold.
Jayfoxpox 2 years ago
반죽할때 손동작은요 밀가루 물의비율
tesutube 2 years ago
반죽방법은요
tesutube 2 years ago
thats lamian, right? it looks like the moves are different.
ehflips888 2 years ago
This has been flagged as spam show
consisting of pastry flour, all-purpose flour, baking soda and water. Pastry flour has 10-11.5% protein whereas all-purpose flour has 11-13% protein. A mixture of these two flours is lower in protein (gluten) than all-purpose flour and will make a dough that is easier to stretch. In addition, the baking soda (sodium bicarbonate, NaHCO3) increases the alkalinity of the dough. The alkalinity weakens the flour proteins, improves moisture retention by hydrating the starches noodles.
DominickBlack 4 years ago
This has been flagged as spam show
flexible dough that can be stretched easil (approximately 1 cup of water for every 2 cups of flour). Cover the dough with plastic and allow it to rest at room temperature for at least 60 minutes to relax the gluten.This process creates a structure of soft dough fibers surrounded by dry flour that is necessary for being able to pull the noodles.
DominickBlack 4 years ago
whoa how he made those?! i wanna make some !!
Babalumba93 4 years ago