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The more times they can stretch and fold it, the more it will develop gluten and be chewier. For example: If you have Lamian with thicker noodles, it'd often be al dente and chewy.
***Sorry for the late reply, I'm not in the habit of checking this forum just yet.
The more times they can stretch and fold it, the more it will develop gluten and be chewier. For example: If you have Lamian with thicker noodles, it'd often be al dente and chewy.
***Sorry for the late reply, I'm not in the habit of checking this forum just yet.
If you have Lamian with thicker noodles, it'd be al dente and chewy. The more times they can stretch and fold it, the more it will develop gluten and it will be chewier.
***Sorry for the late reply, I'm not in the habit of checking this forum just yet.
If you have Lamian with thicker noodles, it'd be al dente and chewy.
