I can't explain the joy I got from watching this whole process from start to finish, seeing the dough miraculously pull into strings at the end unexpectedly
I've tried to make noodles once and I rested the dough over night for the gluten to form. I did not succed however. I have heard it's all in the amount of salt you use. Is this true? In your desciption it said 5-10g, so it can't be that important?
hi, salt contributes a very minor role to gluten development. resting the dough indeed helps gluten form, but overnight is too long -- 30-60 minutes is enough. in the video, the repeated tearing helps the gluten network form and promotes water absorption, so there's no resting. however, all that said, once you form the gluten network, the most important factor is the alkaline agent. in china, we have penghui, a refined plant ash that is used in every noodle shop. its addition causes a very noticeable change in the dough's elasticity and extensibility -- without this, it's extremely difficult (impossible?) to pull noodles in this way.
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I can't explain the joy I got from watching this whole process from start to finish, seeing the dough miraculously pull into strings at the end unexpectedly
it's magical, isn't it?
Amazing skill
🎉the best channel to document Chinese culinary in such detail and pro way. Respect
Wow, thank you
Best channel… amazing videography.. please put more restaurant recipes like this
thanks, we will try!
Truly frrom start to finish! Amazing noodle work! Great soundtracks too!
glad you liked the music!
best China content out there
and we've only just begun :)
I've tried to make noodles once and I rested the dough over night for the gluten to form. I did not succed however.
I have heard it's all in the amount of salt you use. Is this true?
In your desciption it said 5-10g, so it can't be that important?
hi, salt contributes a very minor role to gluten development. resting the dough indeed helps gluten form, but overnight is too long -- 30-60 minutes is enough. in the video, the repeated tearing helps the gluten network form and promotes water absorption, so there's no resting.
however, all that said, once you form the gluten network, the most important factor is the alkaline agent. in china, we have penghui, a refined plant ash that is used in every noodle shop. its addition causes a very noticeable change in the dough's elasticity and extensibility -- without this, it's extremely difficult (impossible?) to pull noodles in this way.
@@saintcavish Thank you! I'll be sure totry it.
Have you ever used baked baking soda as a alkaline agent?