OMG how thin was that at the end? and how did you become a pro (referring the video that you made the noodles:D ) and thanks for sharing such a great source with us! today somehow, an inspiration came to me and i randomly started search for hand pulled noodles and i learned so much from web and especially from your videos! Thanks...I will try this !
@hikarushidou Olá, estou pesquisando faz tempo o macarrão puxado, você conseguiu alguma receita boa??? Até hoje não consegui nada, em minhas pesquisas descobri que utilizam farinha de arroz e farinha de trigo 1/2 a 1/2....afffffffff...
@lycheesack All you need to do to make dough elastic is to add NATRON [chem] to the water for the dought. Alcalescent water makes the wheat flour dough double as elastic as when using neutral or ascecent water. Try to add 1% backing soda of the weight of flour and water combined. I dont know how much natron will be needed. just experiment with it :)
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I don't know where to get kansui, I only have potassium carbonate is this kansui? Koon Chun brand?
lycheesack 1 month ago
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lycheesack 1 month ago
Do u have a recipe you can share?
MrWestisinthebuildn 1 month ago
OMG how thin was that at the end? and how did you become a pro (referring the video that you made the noodles:D ) and thanks for sharing such a great source with us! today somehow, an inspiration came to me and i randomly started search for hand pulled noodles and i learned so much from web and especially from your videos! Thanks...I will try this !
hikarushidou 2 months ago
@hikarushidou Olá, estou pesquisando faz tempo o macarrão puxado, você conseguiu alguma receita boa??? Até hoje não consegui nada, em minhas pesquisas descobri que utilizam farinha de arroz e farinha de trigo 1/2 a 1/2....afffffffff...
luciastrazeri 1 month ago
amazing thanks for this!!
drewsales 4 months ago
Did you also get a recipe is it high protein flour?
lycheesack 5 months ago
@lycheesack All you need to do to make dough elastic is to add NATRON [chem] to the water for the dought. Alcalescent water makes the wheat flour dough double as elastic as when using neutral or ascecent water. Try to add 1% backing soda of the weight of flour and water combined. I dont know how much natron will be needed. just experiment with it :)
AlMayer1100 4 months ago
@AlMayer1100 is natron same with baking soda? or is it the chemical in baking soda?
hikarushidou 2 months ago
look her t shirt.so fuuny
ronono23 5 months ago
so very nice ... ill get this done one day... thanks a lot tinyurbankitchen ...
juliannevillecorrea 6 months ago
thanx!!! this helped aloottt!!!
MsDumnut 9 months ago in playlist Lamian