Fantastic video William. My wife and I are friends of your Dad. He came over yesterday with your noodles for all of us. Absolutely delicious! We've got an extra serving that we're looking forward to eating this evening.
Many thanks for this amazing POV tutorial, it makes a lot of difference compared to other videos out there. By showing the hands from how we see it, learning it gotten easier and better for anyone to grasp the pulling technique.
Congratulations! 您are the FIRST totally honest hand pulled noodle person on RUclips! And your illustrations are perfect! It makes me so MAD at all the pretenders saying that using cake flour...or kneading the dough for 333 days etc....I worked and lived in Beijing for several years and even attended a culinary school in Beijing to learn hand pulled noodles.....I’m curious to know how you acquire the 蓬灰powder in SF...cheers!!!干杯🍻
@@williamdo3318 I attended a small culinary school in Beijing to learn how to do the noodles and lived in China for several years....it was very refreshing to see your honest videos...I personally like a good biang biang mian over hand stretched noodles....but that said I’d love to try yours made with all those various types of flour.....
this is for sure the best video about hand pulled noodles on youtube so far, thank you so much! Definetely gonna have to find an alternative to penghui though... :(
You're very welcome! Yeah, penghui is arguably the best option. Let me know if you manage to find it. If not, I may have a packet or 2 I may be willing to part with (if you live in the states).
@@williamdo3318 thank you so much but i live in brazil hahhaha. I`ll try to find some kind of alkali here. I`ve made some attempts without the alkali and made quite a good progress, got them to be "pullable", but it never gets thaaat stretchy.
@@xdacunha eu tbm estou tentando aqui do Brasil estou usando no lugar do alkaline bicarbonato de sódio assado por 1 hora, fiz varias tentativas com a farinha comum algumas deram melhores resultados mas nenhuma que virasse macarrao
@@davidlinetski82 i found some on ali express. I recommend not splurging unless you want to make a loving out of it. Rest the dough overnight on the countertop instead
Thank you soooooooooo much! I've been watching lots of videos, researching many recipes and you're really the best! So generous and kind of you showing in so perfect details, so patientelly everything. Greetings from São Paulo Brazil (I'm looking up for Peng Hui and I found the one produced by SIDun. Do you know any other mark?)
Ana Teixeira Greetings and happy to hear you found the video useful!! SiDun is the brand that I use (it’s the main penghui brand in China). If for some reason you have difficulty locating it, you can consider making a non-alkaline dough with similar results: 2:1 ratio flour:water, 1% of flour weight in salt. Knead dough until smooth, wrap and leave outside overnight for 12 hours. Then knead like how I do at part 6:07 until the dough begins to stick to the counter. This may take 10+ minutes depending on how fast you knead. Good luck!!
Excellent technical discussion. One area of improvement is the focus on alkali aspect of penghui. Other commenters are failing because they are trying with kansui or sodium carbonate. In fact, it's not the alkali in penghui that's making the dough soft and stretchy, but reducers. So trying to replace with pure alkali will lead to failure as that makes dough actually harder to pull.
It is nice to see how the noodles are made by hand. I would love to try at home. The questions I have are 1. how long would it take to make noodles(not including the time let the dough rest) 2. Is peng hui available in the U.S. and 3. is it safe to use peng hui when it is so alcaline? 4. what happens if you don't use peng hui?
Making the dough depends on how long you knead it. Great Wall Supermarket in Rockville, Maryland has penghui. It's safe to use. If you don't use penghui, you'd have to knead it for a long time until the dough becomes plastic.
Do you have any alternatives to penghui? I can't seem to find it in my local Asian grocery store, and I have always wanted to hand-pull noodles. A measurement would be helpful as well. Thanks for this great tutorial!
Thank you! You made it easy, and to the point…. The other videos…. They try too hard with too much info or fly by the important details…. You have what’s needed
Hi! Great video. I wanna start making noodles and I don't know what I can use instead of the penghui, cuz I can't find it in Venezuela and I don't know if I'll screw it if I don't add it
Wow I’ve been looking for a straight video from start to finish in the classic style. This is incredible. Do you know which asian grocer in SF will have penghui?
J S Happy to hear you find this tutorial useful! I don’t know of any grocers who offer penghui in SF, but if you have trouble finding it, feel free to send me a message on IG; I may have an extra packet.
Good day chef Im from Philippines been looking for penghui for 4 years i was a handpuller but it just hard to look here for penghui how can i order penghui do you have a site thank you
Bro this is the best by far video i have ever seen..I have been trying to make pulled noodles for 2 years now and can not get it to stretch..I have a full asian markets 20 Minutes from where im from..what would be safe for me to use to add to dough instead of penghui ..can you please help me
Very good Video! But i think the most important thing is the speed of pulling the noodles! Many people are scared by pulling, that's their own trap! The faster you pull, the more the noodles get.
Is it possible to make a video with a version using kansui? I am able to get kansui but have had a hard time finding penghui (I'm in a pretty big US city but have never seen it in Asian grocery stores). I've tried multiple times with kansui, but the dough never quite gets stretchy enough. I can do ~3 pulls before the dough snaps.
Hey there! I'm working on a vid that doesn't require an alkaline solution/only uses kansui. The process requires a ton of kneading (this style comes from Beijing). If you have trouble finding penghui in your area, you can consider messaging me on @laowainoodles (instagram) and I'll see if I have an extra bag I can part with.
Thank you so much for this!! This is the best tutorial I've seen here. I can't wait to try it out☺ How do you get penghui in the US though? Can you use any substitutes? Also what percentage gluten is ideal for the flour?
Hi there! You may be able to find penghui in some Asian supermarkets. You could try using jianshui/kansui, but they may not have a high enough pH, depending on the remaining shelf-life of the product. another nifty trick is to let the the dough rest room temp overnight and then apply kansui; the kneading thereafter will often yield a more plastic dough, ideal for pulling. Either AP (11%) or Bread flour (13-14%) should work (AP will be easier to knead and pull).
@@williamdo3318 Based on the Chinese Cooking Demystified video, I think that the key ingredient for the stretchiness in the penghui isn't the alkali so much as the sodium metabisulfite (which is a dough enhancer widely used in biscuit and tortilla making for improving dough stretchiness and plasticity). It, apparently, shows extensibility improvement in treated doughs up to 225ppm concentration (by weight of flour), so adding a metaphorical small pile may be a key step in getting a good dough. It's widely available online for use in wine and beermaking as a sanitizer.
Benjamin Chung Hey there, thanks for the message. The sulfates and phosphates in penghui certainly contribute heavily to the dough’s plasticity-what’s cool too is that if you actually measure the pH of penghui against the sodium carbonate alone, the pH notches much higher on the former. Have you tried making Lanzhou hand pulled noodles yet with a DIY version penghui?
@@williamdo3318 No, I'm still fiddling around with additives, to be honest (trying to optimize a pizza dough recipe that I'm extremely familiar with); I've been trying to source one of the protease enzyme based dough enhancers that are used as substitutes for sodium metabisulfite. It's slightly worrying to add even extremely small quantities of stuff that emits sulfur dioxide when put into solution to food.... Wrt pH, You may be able to compensate for the lower pH of the sodium carbonate by simply using more of it, on that note. It may be worthwhile to try and measure the pH of the final dough with the penghui to serve as a target to aim for with the sodium carbonate. It's hard to measure without a meter, though, and while I have a meter I try to use it exclusively for cheese to avoid cross-contamination...
Hi bro, I have a question about the ratio between the flour,water,salt and penghui. If I use 300g flour, so it would be 150g of water, 3g salt and 3g penghui is it right ? I saw a lot of people they use eggs instead of using water to make the noodle have a yellow color. So I wonder the ratio of egg we use to make it. Example if we you 500g flour or 300g flour so how many egg we add into it? Thanks for your help bro.
Using this method, I have successfully done a perfect dough and turned into hand-pulled noodles. I just wonder if we could use sodium carbonate instead of penghui （蓬灰）here
Good afternoon, my name is Lucas, I was very happy to see this video. It’s been a while since I want to learn this technique. I did not get good results. would you like to know what ratio kansui use in mass?
Thank you so much for the video it is awesome I was looking for a video exactly like this one 😍 but I have a question can I use something else instead of the penghui or is it a must?
With that knowledge I'm opening a ramen bar tommorow. Thank you very much for your video. One of the best if not DA BEST for lamian!!! 👍👍👌👌🙏🙏💪🥢💪🥢💪🥢💪🥢💪🥢💪🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆
so where did you get the "penghui" the blue package stuff is only sold in china. its mostly cysteine monohydrate and sodium carbonate and salt. what is your penghui made of?
Ali express sells it. Some Chinese supermarkets also sell them. Penghui is typically made of Sodium tripolyphosphate, Sodium metabisulfite, sodium carbonate, and salt
is there a difference in flavor btw kansui and pen ghuei in the noodles? I find ramen has a particular smell, but I've never noticed in the hand pulled noodles? excellent video btw :D
Thank you very much for the recipe, i have to look for but apparently the penghui is inevitable. If you have another solution I am interested. Great vidéo.
Thank you for a detailed video. Please do more noodle videos. Do you know 99 Ranch carry penghui powder? I heard it’s impossible to find this secret ingredient in the States? Don’t why that is. Not approved by FDA?
Hey G Chow! Thanks for your interest and glad you’re attempting this. It’s not easy to find this product in the US because there’s not enough demand for supermarkets to stock penghui. It is fda approved, but most Chinese restaurants in the US buy directly from China. Please check out 99 Ranch; they may or may not have it. You can also consider using the autolyzation method (no alkaline) and just knead a dough and let it rest (wrapped) overnight on the counter, then knead until the dough begins to stick to the counter. Then you can follow the pulling instructions on the video, and you’ll be on your way to making noodles.
Hello there, i can't really find the Penghui powder anywhere. Would ya be kind enough to tell me an alternative ? I literally knead that dough for 40 minutes straight XD hoping something will change but not a chance.
Hey there! An alternative would be to make the noodles without. You simply need to let the dough rest overnight and then knead it until the dough begins to stick wildly to the counter! This may take around 30-45 min of kneading. I may have an extra bag or so of penghui I can part with if interested-just lmk through IG @laowainoodles.
Excellent video and so helpful! Now I realize that the Penghui is the Key. I have watched a lot of videos, tried with Gold Medal AP flour bread flour, with Kansui(lye water) solution which has the potassium carbonate and I thought which was the main component of the Penghui. But they did not work at all. Will try to find some penghui. Where did you get it? Asian market?, William ?
Thank you for the kind words, and happy to hear you find the video helpful. Some supermarkets may occasionally carry penghui, though this can be tricky to find. I may have an extra packet or so, if you can't locate any in your area. Feel free to reach out to me on IG.
Hola amigo soy de ecuador , seguí tu receta pero la masa no se me hace muy elástica , y estoy intentando agregar un gramo más de sal y 20 gramos más de agua
Olá, eu sou do Brasil faz muito tempo que tento fazer este tipo de macarrão porém sem sucesso, tentarei da sua maneira, espero que dê certo me parece excelente
Sorry man but is'nt work for me, i used baked baking soda, but the gluten dont relax and the dough is not even, help me please! I will try again making autolease for over night
@@axellmedeiros9811 Let the dough rest overnight for at least 12 hours. Then proceed with kneading. Knead until the dough begins to stick to the counter.
@@axellmedeiros9811 If you're attempting the autolyzing method, you won't need any alkaline. Simply knead the dough, let it rest for at least 12 hours (covered), then knead like I do in the video at the following time: ruclips.net/video/Mw5DK_XNByU/видео.html. Knead until the dough begins to stick to the counter/board. Good luck and let me know how it goes!
Hello my Big Brother greeting from India NorthEast. I have tried it without alkaline but the pulling process and the consistency seems not well.The dough become like gluten or bublegum texture.I want to know If we can make it without alkaline solution or not. Thank you.
Thanks for reaching out, Prasenjit. Sorry to hear about the challenges you’re facing. Luckily there’s an easy fix: For a non-alkaline dough with similar results: 2:1 ratio flour:water, 1% of flour weight in salt. Knead dough until smooth, wrap and leave outside overnight for 12 hours. Then knead like how I do at part 6:07 until the dough begins to stick to the counter. This may take 10+ minutes depending on how fast you knead. GL!
peng hui consists of 50% salt 45% sodium carbonate 4% sodium tripolyphosphate and 1% sodium metabisulfite did you know and where did you buy penghui powder?
I work in such a Chinese restaurant and I know how to make testa well. The name of the restaurant where I work is Lanzhou. I have photos and videos about how I work. I am from Kazakhstan. I want to go to America and work. If you can help me, I want you to write😢
Fantastic video William. My wife and I are friends of your Dad. He came over yesterday with your noodles for all of us. Absolutely delicious! We've got an extra serving that we're looking forward to eating this evening.
Exact measurement of ingredients and techniques for pulling. Best video I have ever come across.Great job William and keep it up!
Thank you, Maya!
Like seriously thank you from me as well! It’s oddly difficult to find a video where someone just says the recipe, like it’s some secret. 🥹
@@williamdo3318 6month like store noodle how to make
Many thanks for this amazing POV tutorial, it makes a lot of difference compared to other videos out there. By showing the hands from how we see it, learning it gotten easier and better for anyone to grasp the pulling technique.
Amazing video, the only video on internet that shows the real way of making noodles , thank youuu!!
Yoo I appreciate you & this video! Especially the step by step details with the pull technique. Happy New Year!
Congratulations! 您are the FIRST totally honest hand pulled noodle person on RUclips! And your illustrations are perfect! It makes me so MAD at all the pretenders saying that using cake flour...or kneading the dough for 333 days etc....I worked and lived in Beijing for several years and even attended a culinary school in Beijing to learn hand pulled noodles.....I’m curious to know how you acquire the 蓬灰powder in SF...cheers!!!干杯🍻
I simply ordered the penghui directly from Lanzhou
@@williamdo3318 I attended a small culinary school in Beijing to learn how to do the noodles and lived in China for several years....it was very refreshing to see your honest videos...I personally like a good biang biang mian over hand stretched noodles....but that said I’d love to try yours made with all those various types of flour.....
Hello from bali. This is the Best hand noodle video..thank you William.
You’re very welcome! Let us know how it works out for you.
Most informative video on RUclips. Thanks so much!!!🙇🏻♂️
great video! there are any different between kansui and penghui?
The best video about technique and explanation about hand pulled noodles. Great job.
While watching,i've been practicing to make this noodlle....thank you
this is for sure the best video about hand pulled noodles on youtube so far, thank you so much! Definetely gonna have to find an alternative to penghui though... :(
You're very welcome! Yeah, penghui is arguably the best option. Let me know if you manage to find it. If not, I may have a packet or 2 I may be willing to part with (if you live in the states).
@@williamdo3318 thank you so much but i live in brazil hahhaha. I`ll try to find some kind of alkali here. I`ve made some attempts without the alkali and made quite a good progress, got them to be "pullable", but it never gets thaaat stretchy.
@@xdacunha eu tbm estou tentando aqui do Brasil estou usando no lugar do alkaline bicarbonato de sódio assado por 1 hora, fiz varias tentativas com a farinha comum algumas deram melhores resultados mas nenhuma que virasse macarrao
William Do hey william, i live in the states if you’re still willing to part with the packets if you have them. where did you get them too
@@davidlinetski82 i found some on ali express. I recommend not splurging unless you want to make a loving out of it. Rest the dough overnight on the countertop instead
We need more of your awesome videos, please thank you🎉🎉 great job
I thank you so much your video is the most pertinent., I hopefully wish my restaurant work 🙏🏾❤️with love from northeast. 🇫🇷
Best demonstration!
- Can you freeze the noodles?
- Do you really need to create that alkaline solution?
The best tutorial of hand pulled noodle
Best video ever. Thank you! ❤
Really you are great how nicely explained we have to salute
Thank you soooooooooo much! I've been watching lots of videos, researching many recipes and you're really the best! So generous and kind of you showing in so perfect details, so patientelly everything. Greetings from São Paulo Brazil (I'm looking up for Peng Hui and I found the one produced by SIDun. Do you know any other mark?)
Ana Teixeira Greetings and happy to hear you found the video useful!! SiDun is the brand that I use (it’s the main penghui brand in China). If for some reason you have difficulty locating it, you can consider making a non-alkaline dough with similar results: 2:1 ratio flour:water, 1% of flour weight in salt. Knead dough until smooth, wrap and leave outside overnight for 12 hours. Then knead like how I do at part 6:07 until the dough begins to stick to the counter. This may take 10+ minutes depending on how fast you knead. Good luck!!
✨🙏🙏🙏✨ Thanks again! Stay safe and take care.
How much attempt are needed to be experts like you 😊🙏
Excellent technical discussion. One area of improvement is the focus on alkali aspect of penghui. Other commenters are failing because they are trying with kansui or sodium carbonate.
In fact, it's not the alkali in penghui that's making the dough soft and stretchy, but reducers. So trying to replace with pure alkali will lead to failure as that makes dough actually harder to pull.
You're absolutely right. Thanks for chiming in and sharing that info!
I think it's true, because I already tried, as much as I add that "penghui" , my dough getting harder and when I tried to pull the dough always broke.
It is nice to see how the noodles are made by hand. I would love to try at home. The questions I have are 1. how long would it take to make noodles(not including the time let the dough rest) 2. Is peng hui available in the U.S. and 3. is it safe to use peng hui when it is so alcaline? 4. what happens if you don't use peng hui?
Making the dough depends on how long you knead it. Great Wall Supermarket in Rockville, Maryland has penghui. It's safe to use. If you don't use penghui, you'd have to knead it for a long time until the dough becomes plastic.
This is really awesome.
Thanks William, you described the alkaline addition which most videos do not. Could you name commonly available alkaline we can use?
nice bro !!! it let me understand how to make noodle 👍👍👍
is it possible replace machine to do the kneading part? and can you still pull with the left pulled dough?
What do you add to the dough later with water?
Penghui
Can i do this with only sodium carbonate in replacement of penghui? (Baked baking soda)
You could try using sodium carbonate while letting the dough rest longer overnight outside for at least 12 hours.
Thank you, Thanking for sharing. I will try.🙏🙏🙏🙏👍👍👍
Do you have any alternatives to penghui? I can't seem to find it in my local Asian grocery store, and I have always wanted to hand-pull noodles. A measurement would be helpful as well. Thanks for this great tutorial!
Can I used baked baking soda instead of the penghui?
Sodium carbonate unfortunately won't work; penghui is the best bet. You could consider trying kansui/jianshui, too.
Can you make a video about how to make a hand pulled noodle with only water salt and flour and no (Peng hui)
Can’t happen. Sorry
It's possible for sure. Will work on one!
@@headlightkingit literally can? Takes a hell a lot more of technique but it’s possible
Thank you! You made it easy, and to the point…. The other videos…. They try too hard with too much info or fly by the important details…. You have what’s needed
Great video. Thank you so much!!
Thank you for this great video.
It really helpful for me.
Do you have any other channel where I can see ur other tutorials..
This was so perfect😘💕
You're great teacher 👌 thanks
Quick question I have kansui Will this would for these noodles?
Awesome technique ❤❤👍👍👍🇱🇰🇱🇰🇱🇰
Finaly i got this Peng Hui Powder from a friends friend in China 🙂. Now i can try your recipe. Greetings from Germany.
Thank you! Hope the process works out for you.
@@williamdo3318 will use german flour 812 with 12 + % of Gluten if IT not work i try 00 Italien flour.
@@trex70 Any wheat flour should work with penghui :)
@@williamdo3318 🙂👍
did you use all 15 grams of Penghui water, or only use some until the dough starts to become elastic?
My friend, where can I buy pengui at? can't find any here in the US :(
Hi! Great video. I wanna start making noodles and I don't know what I can use instead of the penghui, cuz I can't find it in Venezuela and I don't know if I'll screw it if I don't add it
Amazing tutorial thank you so much!
You're welcome! Let me know if you have any questions.
Very clear instructions thank you chef for sharing your ideas.i want to learn on how to make hand pulled noodlles♥️♥️
Hello! Can the dough be kneaded using a mixer or does the recipe reuire the kneading to be hand done as opposed to just the pulling part?
Wow I’ve been looking for a straight video from start to finish in the classic style. This is incredible.
Do you know which asian grocer in SF will have penghui?
J S Happy to hear you find this tutorial useful! I don’t know of any grocers who offer penghui in SF, but if you have trouble finding it, feel free to send me a message on IG; I may have an extra packet.
Is there a way to get pung huei outside of china in Europe or America? I'm a year late, but maybe you can still help.
Hay where do you get your Penghui powder btw? It's kinda hard to find online.
Thank you for your sharing this video😉
Good day chef Im from Philippines been looking for penghui for 4 years i was a handpuller but it just hard to look here for penghui how can i order penghui do you have a site thank you
Thanks so chef.
But what is the penghui?
N AP flour means?
ap is all purpose i assume
Can i try with acup of flour like a bigini🙇?
Bro this is the best by far video i have ever seen..I have been trying to make pulled noodles for 2 years now and can not get it to stretch..I have a full asian markets 20 Minutes from where im from..what would be safe for me to use to add to dough instead of penghui ..can you please help me
Very good Video!
But i think the most important thing is the speed of pulling the noodles! Many people are scared by pulling, that's their own trap! The faster you pull, the more the noodles get.
Is it possible to make a video with a version using kansui? I am able to get kansui but have had a hard time finding penghui (I'm in a pretty big US city but have never seen it in Asian grocery stores). I've tried multiple times with kansui, but the dough never quite gets stretchy enough. I can do ~3 pulls before the dough snaps.
Hey there! I'm working on a vid that doesn't require an alkaline solution/only uses kansui. The process requires a ton of kneading (this style comes from Beijing). If you have trouble finding penghui in your area, you can consider messaging me on @laowainoodles (instagram) and I'll see if I have an extra bag I can part with.
Nice video with awesome skills
Thanks for the kind words, Dapur.
@@williamdo3318 You're welcome
Thank you so much for this!! This is the best tutorial I've seen here. I can't wait to try it out☺
How do you get penghui in the US though? Can you use any substitutes? Also what percentage gluten is ideal for the flour?
Hi there! You may be able to find penghui in some Asian supermarkets. You could try using jianshui/kansui, but they may not have a high enough pH, depending on the remaining shelf-life of the product. another nifty trick is to let the the dough rest room temp overnight and then apply kansui; the kneading thereafter will often yield a more plastic dough, ideal for pulling. Either AP (11%) or Bread flour (13-14%) should work (AP will be easier to knead and pull).
@@williamdo3318 Based on the Chinese Cooking Demystified video, I think that the key ingredient for the stretchiness in the penghui isn't the alkali so much as the sodium metabisulfite (which is a dough enhancer widely used in biscuit and tortilla making for improving dough stretchiness and plasticity). It, apparently, shows extensibility improvement in treated doughs up to 225ppm concentration (by weight of flour), so adding a metaphorical small pile may be a key step in getting a good dough. It's widely available online for use in wine and beermaking as a sanitizer.
Benjamin Chung Hey there, thanks for the message. The sulfates and phosphates in penghui certainly contribute heavily to the dough’s plasticity-what’s cool too is that if you actually measure the pH of penghui against the sodium carbonate alone, the pH notches much higher on the former. Have you tried making Lanzhou hand pulled noodles yet with a DIY version penghui?
@@williamdo3318 No, I'm still fiddling around with additives, to be honest (trying to optimize a pizza dough recipe that I'm extremely familiar with); I've been trying to source one of the protease enzyme based dough enhancers that are used as substitutes for sodium metabisulfite. It's slightly worrying to add even extremely small quantities of stuff that emits sulfur dioxide when put into solution to food....
Wrt pH, You may be able to compensate for the lower pH of the sodium carbonate by simply using more of it, on that note. It may be worthwhile to try and measure the pH of the final dough with the penghui to serve as a target to aim for with the sodium carbonate. It's hard to measure without a meter, though, and while I have a meter I try to use it exclusively for cheese to avoid cross-contamination...
One option you have for a alkaline solution/ingredient is baking soda.
I did it and they came out PERFECT!!!!!
awesome!!
what is the penghui
Is there a UK alternative to penghui
Just exactly what I was looking for, thank you 🥰
Where are you getting the penghui?
Hi bro, I have a question about the ratio between the flour,water,salt and penghui. If I use 300g flour, so it would be 150g of water, 3g salt and 3g penghui is it right ? I saw a lot of people they use eggs instead of using water to make the noodle have a yellow color. So I wonder the ratio of egg we use to make it. Example if we you 500g flour or 300g flour so how many egg we add into it? Thanks for your help bro.
The question is where to find the Penghui, it is almost impossible to find it out of China.
Using this method, I have successfully done a perfect dough and turned into hand-pulled noodles. I just wonder if we could use sodium carbonate instead of penghui （蓬灰）here
You'd have to knead it longer since penghui has dough softener.
Hi William, thank you so much for this great video. I had tried baking soda and kansui solution but unfortunately failed..
Hello William! Could you please tell me what kind of flour are you using?
bread flour or AP flour works
Superb! May alkaline be added from the beginning (with water)?
+1 Curious too
I would add it after making the dough to maintain the proper pH.
Good afternoon, my name is Lucas, I was very happy to see this video. It’s been a while since I want to learn this technique. I did not get good results. would you like to know what ratio kansui use in mass?
Hey Lucas, for every 500g of doigh, use 5g of penghui mixed with 15g water. Good luck!
Thank you so much for the video it is awesome I was looking for a video exactly like this one 😍 but I have a question can I use something else instead of the penghui or is it a must?
you can use nutritional yeast. Ya gotta use a lot.
What is that powder for the nice stretch
I only can find alkaline water. So can I use it and how many gram of alkaline water for this recipe. Thanks
With that knowledge I'm opening a ramen bar tommorow. Thank you very much for your video. One of the best if not DA BEST for lamian!!! 👍👍👌👌🙏🙏💪🥢💪🥢💪🥢💪🥢💪🥢💪🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆
so where did you get the "penghui" the blue package stuff is only sold in china. its mostly cysteine monohydrate and sodium carbonate and salt. what is your penghui made of?
Ali express sells it. Some Chinese supermarkets also sell them. Penghui is typically made of Sodium tripolyphosphate, Sodium metabisulfite, sodium carbonate, and salt
any substitutes to penghui ? Seems to be very hard to find in europe :(
is there a difference in flavor btw kansui and pen ghuei in the noodles? I find ramen has a particular smell, but I've never noticed in the hand pulled noodles? excellent video btw :D
Felicidades por tu canal
What kind of flour it's the best?
AP or bread flour work well
Thank you so much for this video! Quick question, can I halve the recipe, or will that affect how the stretching/tearing works on the smaller dough?
You’re welcome! You can certainly scale the recipe down-it won’t affect the outcome.
@@williamdo3318 Great to know!
Thank you very much for the recipe,
i have to look for but apparently the penghui is inevitable. If you have another solution I am interested.
Great vidéo.
Knead the dough for a while until it sticks to your counter. This may take at least half an hour.
Thank you for a detailed video. Please do more noodle videos. Do you know 99 Ranch carry penghui powder? I heard it’s impossible to find this secret ingredient in the States? Don’t why that is. Not approved by FDA?
Hey G Chow! Thanks for your interest and glad you’re attempting this. It’s not easy to find this product in the US because there’s not enough demand for supermarkets to stock penghui. It is fda approved, but most Chinese restaurants in the US buy directly from China. Please check out 99 Ranch; they may or may not have it. You can also consider using the autolyzation method (no alkaline) and just knead a dough and let it rest (wrapped) overnight on the counter, then knead until the dough begins to stick to the counter. Then you can follow the pulling instructions on the video, and you’ll be on your way to making noodles.
A great video 🇩🇪
Where will I get phongoi
Do you use high gluten ap flour?
Either AP Flour (standard gluten) or Bread Flour (high gluten) work!
@@williamdo3318 thank you bro, appreciate it alot. Looking forward to see more videos about different kinds of noodles. Keep it up🙂
Hello there, i can't really find the Penghui powder anywhere. Would ya be kind enough to tell me an alternative ? I literally knead that dough for 40 minutes straight XD hoping something will change but not a chance.
Hey there! An alternative would be to make the noodles without. You simply need to let the dough rest overnight and then knead it until the dough begins to stick wildly to the counter! This may take around 30-45 min of kneading. I may have an extra bag or so of penghui I can part with if interested-just lmk through IG @laowainoodles.
@@williamdo3318 Thanks a lot man, but no need, i just followed ya
@@williamdo3318 I also tryed the overnight thing and it almost worked :X. Just gotta practice some more the kneading technique
Lovely 👌🏻
Excellent video and so helpful! Now I realize that the Penghui is the Key. I have watched a lot of videos, tried with Gold Medal AP flour bread flour, with Kansui(lye water) solution which has the potassium carbonate and I thought which was the main component of the Penghui. But they did not work at all. Will try to find some penghui. Where did you get it? Asian market?, William ?
Thank you for the kind words, and happy to hear you find the video helpful. Some supermarkets may occasionally carry penghui, though this can be tricky to find. I may have an extra packet or so, if you can't locate any in your area. Feel free to reach out to me on IG.
Hola amigo soy de ecuador , seguí tu receta pero la masa no se me hace muy elástica , y estoy intentando agregar un gramo más de sal y 20 gramos más de agua
How do u determine how much penghui solution to add to the dough
About 5g of penghui to 15g water for every ~750g of dough. The recipe in the links above delve deeper into details.
Updated more videos 🌈
what is the penghui sui
problem is you can't find penghui outside of China that well. Baked baking soda works, but it's the availability of it.
what is substitute for penghui. thats not so easy to get
Olá, eu sou do Brasil faz muito tempo que tento fazer este tipo de macarrão porém sem sucesso, tentarei da sua maneira, espero que dê certo me parece excelente
Good luck!
Sorry man but is'nt work for me, i used baked baking soda, but the gluten dont relax and the dough is not even, help me please! I will try again making autolease for over night
@@axellmedeiros9811 Let the dough rest overnight for at least 12 hours. Then proceed with kneading. Knead until the dough begins to stick to the counter.
@@williamdo3318 thank you, i will try again but i have only baked baking soda
@@axellmedeiros9811 If you're attempting the autolyzing method, you won't need any alkaline. Simply knead the dough, let it rest for at least 12 hours (covered), then knead like I do in the video at the following time: ruclips.net/video/Mw5DK_XNByU/видео.html. Knead until the dough begins to stick to the counter/board. Good luck and let me know how it goes!
Someone can tell me what is penghui?
Hello my Big Brother greeting from India NorthEast. I have tried it without alkaline but the pulling process and the consistency seems not well.The dough become like gluten or bublegum texture.I want to know If we can make it without alkaline solution or not. Thank you.
Thanks for reaching out, Prasenjit. Sorry to hear about the challenges you’re facing. Luckily there’s an easy fix: For a non-alkaline dough with similar results: 2:1 ratio flour:water, 1% of flour weight in salt. Knead dough until smooth, wrap and leave outside overnight for 12 hours. Then knead like how I do at part 6:07 until the dough begins to stick to the counter. This may take 10+ minutes depending on how fast you knead. GL!
@@williamdo3318 thank u Brother. I will try it
peng hui consists of 50% salt 45% sodium carbonate 4% sodium tripolyphosphate and 1% sodium metabisulfite did you know and where did you buy penghui powder?
It is still processed in an industrial setting. No dice
How meny grams of panhui we need?
Like 6month Store noodles how to make sir
I work in such a Chinese restaurant and I know how to make testa well. The name of the restaurant where I work is Lanzhou. I have photos and videos about how I work. I am from Kazakhstan. I want to go to America and work. If you can help me, I want you to write😢
Peng hui ? I cant find it anywhere. someone told me its not available in USA. WTF?
Some Chinese supermarkets carry them!