How to make noodles by chinese
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The noodle master
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youtube.com/watch?v=MzDVyuUbG9
o&feature=related............. .Just paste it and watch -
youtube.com/watch?v=MzDVyuUbG9
o&feature=related -
greattttttt
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Totally astonishing! Very skilly boy!
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It is so darned hard to live low-carb.
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he's really cute i got distracted O.O ;]
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Hehe I just tried it myself, it did not go well! Just goes to show how good this guy is. Still I have invented a new way of collecting dirt off the floor! It just keeps breaking for me. I wonder if he's using a different recipe.
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thats class, wish i could make noodles like that guy, guess il have to learn :)
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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 13
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 9