Making hand pulled noodles

Attending a class at the Chinese Culture Club in Beijing

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• noodles
• Beijing
• Chinese
• Culture
• Club

[gmayer66]

@Bryskie7 Don't be impressed (or depressed) by the noodle acrobatics you see on the internet. You just need to do one thing to get the dough right: Start with a reasonably soft & moist flour/salt/water dough, roll into a snake-like form, fold in half, and roll out again. You have to roll & fold the dough at least 40 times before you will notice any change in the texture & structure of the dough. But after 40 splits, the dough will feel physically different. It will be very stretchable.

[FMYau]

@VyvienneEaux

Any pastry flour is made from wheat. The flour is definitely different though, so it could be the kind of wheat that is being milled to form the flour. North American Hard Wheats tend to give a higher protein content, therefore making a more elastic, and stretchy dough. However, not sure if this i the kind of flour being used.

[VyvienneEaux]

@Bryskie7

You need to use wheat flour, water, and salt. You can substitute water with kansui, or add egg yolks. The reason wheat flour is used, is because the mechanical action of kneading causes the wheat to break down and gluten from wheat to form an elastic mesh. Regular dough is rough and does not spring back when pressed. Noodle dough does spring back to an extent, and is incredibly smooth and soft.

[Bryskie7]

I really cant make this perfect :( can i know your exact ingredients? :( every time I pull my dough it breaks. my ingredients are pastry flour some salt baking soda water..