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Making Hand-Pulled Noodles

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Hi Sub,

I have a cupboard full of flour left over from my noodling attempts. i have just checked and i have an opened bag of 'speciality' pizza flour (it says grade 0). I dont remember using it or what the results where but i obviously did. i would have to check my notes that i made at the time. thanks for your suggestion, i have just looked online and it appears Caputo (blue) is available online in 25kg bags in the UK. It highlights how elastic the dough made from it is, so that is definately worth a try. The other brands may be available here too, i will look. i might even look into obtaining the lye. i dont mind using it experimentally i.e. if i can get a recipe working with it, then work out how to get the same or similar results without it.

The Bosch MUM mixer looks really cool. I had never seen them before looking them up just now. I have a 'Kenwood Chef' which is similar to the US 'Kitchen Aid'. Mine is from the 1960's and is still a solid working mixer. Going from what i read on the Mr Wong blog, 25 minutes in a stand mixer sounds right (with an appropriate length rest). I am definately going to be trying this.

The dough working technique and noodle pulling technique does seem to be very important too (as above) and i thought Mr Wong explained it very well on the video. Look how he uses the 'V' shaped 'kneading'. I think the video has been edited a lot too but there is enough there for me to improve on what i have been doing so far.

Some of the noodle doughs i made were stretchable too. But not as stretchable as they needed to be. Please see some of the videos i posted earlier (back on page 6). You can see that i am not far away. I was using if i remember correctly 10% protien 'bread' flour blended (wtih water) in my food processor for 3 to 4 minutes to form a dough, then worked by hand to make it stretchable. I have more to do on this but i am happy that i am heading in the right direction.

Many thanks

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Sub; the video you uploaded on post 182 is really cool too. theres many many vedeos on youtube of noodle pulling but they are mainly videos shot on camera phones etc

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sub   

Thanks, here's anoter one (you can enable subtitles)

It was taken from A bite of China the best culinary documentary series ever made, I love it !

After an youtube search with 手拉面 I've found this great tutorial (in Chinese :hmmm: )

http://youtu.be/EWquJ9Yvqls

recipe ? flour:1000g water:650g salt:15g alkaline:5g


Edited by sub (log)

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If you are looking for videos of lamian being made, then you might also like to try Youku http://www.youku.com/

If you put in the chineese for 'hand ramen' 手拉面 you should get lots of videos. Heres an example:

http://v.youku.com/v_show/id_XMjUwNTkyMzcy.html

Going further, Kleinebre in previous posts above used google translate to make searches in chinese. I looked up flour using that method too. Surprise surprise i found that the chinese flour i looked at specifically for lamian contained bleach. I only looked at a small sample though.

As another example, i put into google the translated chinese for lamian and flour (together). This was one of the results:

http://blog.sina.com.cn/s/blog_4898a4880100l2j4.html (you can select for translation)

This is interesting as they use a different method of hand pulling noodles (have come across this before) whereby the dough is cut into strips first but is then pulled as normal.

Happy searching!

Eat More Noodles!


Edited by Chelseabun (log)

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I have made up a dough using Andrew Wong's recipe from his blog (as above). I used my usual strong bread flour mixed with plain flour. An egg is incorporated as a dough improver (instead of the harsh chemicals). It was kneaded in my bread machine before resting for a couple of hours. This produced a workable dough (please see videos below). I now have a dough that I can use for practicing my noodle pulling technique. On this occasion, I did not pull noodles but it was close enough that with practice, I should be pulling noodles.


Edited by Chelseabun (log)

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dcarch: to be fair, I did say that I did not pull noodles on this occasion. however, I did extrude them through my (hand) noodle press. they have been blanched and seasoned with Worcestershire sauce and a few drops of hot sauce.

DSC_1567.jpg

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> I watched that and the dough he took out of the bowl had already been worked. It was stretchy and sticky. I don't think they are telling the whole story.

I feel the same.

dcarch

They *are* telling the whole story - Waking up at 5am to make noodle dough for lunch and resting the dough for SIX HOURS. This would make for an exceedingly boring video though, so they started out with rested dough. Given enough resting time, simply flour, water, and a pinch of salt *will* do the trick. The problem though, is that resting for too short a time will under-develop the gluten, which will result in the noodles not keeping together; while over-developed gluten won't work either because it will be too elastic and the dough will tear itself apart when stretched. I'm afraid that that's where "feel" for the dough comes in, but generally speaking, if the dough pulls itself to pieces, gluten is over-developed. It can be solved by increasing the moisture, twirling the dough a bit more or increasing alkaline.

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Chelseabun: That's some great-looking dough you've got there, congratulations! Now that you've mastered the dough, next up is pulling technique.

Alternate your twirling between clockwise and counterclockwise, it makes for naturally longer strands. To understand why, take a piece of string and twist it until it naturally twists into itself. If you now want to repeat this for the twisted piece of string, you'll find that you'll have to twist the piece of string in the opposite direction. It's the same with noodles.

I think it was back in May 2013 that I posted some notes on pulling technique, along with a number of videos - have a read and a watch. You're doing great. Dust your noodles between stretches and you'll be enjoying a plateful soon!

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Chelseabun: That's some great-looking dough you've got there, congratulations! Now that you've mastered the dough, next up is pulling technique.

Alternate your twirling between clockwise and counterclockwise, it makes for naturally longer strands. To understand why, take a piece of string and twist it until it naturally twists into itself. If you now want to repeat this for the twisted piece of string, you'll find that you'll have to twist the piece of string in the opposite direction. It's the same with noodles.

I think it was back in May 2013 that I posted some notes on pulling technique, along with a number of videos - have a read and a watch. You're doing great. Dust your noodles between stretches and you'll be enjoying a plateful soon!

Hi Kleinebre,

Many thanks. I would not say that i have mastered the dough exactly. letting my bread machine do the kneading has been a great help and using only small quantities has helped too. I am now able to work on my noodle pulling technique though and it has been an achievement (of sorts) to get that far. Yes, i will read over the older posts. your posts were excellent.

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zhenwu   

yeahhh...!!

 

Thx Kleinebre.. your recipe works. I made a mix 11% and 12% white flour. But i had to add some Water douring the kneading and twisting.

575cb6-1393947593.jpg

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They *are* telling the whole story - Waking up at 5am to make noodle dough for lunch and resting the dough for SIX HOURS. This would make for an exceedingly boring video though, so they started out with rested dough. Given enough resting time, simply flour, water, and a pinch of salt *will* do the trick. The problem though, is that resting for too short a time will under-develop the gluten, which will result in the noodles not keeping together; while over-developed gluten won't work either because it will be too elastic and the dough will tear itself apart when stretched. I'm afraid that that's where "feel" for the dough comes in, but generally speaking, if the dough pulls itself to pieces, gluten is over-developed. It can be solved by increasing the moisture, twirling the dough a bit more or increasing alkaline.

 

 

You are wrong.  They don't wake up at 5 am to make noodle dow and leave it rest for around six hours if you mean 'they' as in La Mian noodle chefs.  They prepare the dough an hour or so before it's ready to be hand pulled.  Simple water and a pinch of salt will ensure that your noodles are white in colour and will disintegrate once added to boiling water.  The Chinese use and additive which relaxes the dough making it easier to stretch and also yellow in colour and to hold together when boiled.  I'm not sure why you think that the Chinese who would prepare scores if not hundreds of these dishes daily would use an additive whereas you or somebody similar who just wants to 'have a go' would not need to.  I hope I don't sound too confrontational.

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You are wrong.  They don't wake up at 5 am to make noodle dow and leave it rest for around six hours if you mean 'they' as in La Mian noodle chefs.  They prepare the dough an hour or so before it's ready to be hand pulled.  Simple water and a pinch of salt will ensure that your noodles are white in colour and will disintegrate once added to boiling water.  The Chinese use and additive which relaxes the dough making it easier to stretch and also yellow in colour and to hold together when boiled.  I'm not sure why you think that the Chinese who would prepare scores if not hundreds of these dishes daily would use an additive whereas you or somebody similar who just wants to 'have a go' would not need to.  I hope I don't sound too confrontational.

 

The additives used in China and elsewhere are not readily available here in the West.  They are also corrosive and it may be preferable to omit them from your food (some of the chemicals added are effective drain cleaners).  It may not be possible to produce hand pulled noodles easily without the additives but that does not mean anybody should try.  I have largely given up making hand pulled noodles - but I had a lot of fun experimenting.

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Another recipe in this book On the Noodle Road: From Beijing to Rome, with Love and Pasta

by Jen Lin-Liu

 

The book in your link looks great.  I will give it's recipe a try.  I could not find the website the book referred to though.  However, I did find a link to this interview with the author who discusses the origins of hand pulled noodles 

 

http://sinosphere.blogs.nytimes.com/2014/08/05/q-and-a-jen-lin-liu-on-noodles-and-their-origins/?_r=0

 

According to the Jen linLiu in the interview, laghman is a regional variation.  I did a quick search and found this video that looks interesting:

 


Edited by Chelseabun (log)

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Has anyone else tried this?  Perhaps I am kneading incorrectly, but my dough is still too elastic.

 

Btw, people talking about caustic chemicals etc in the dough are a bit misinformed.  Peng hui ash aka sodium carbonate is similar to baking soda, except that it is more alkaline and therefore toxic if you ingest it whole.  However we are dilhuting it in water and not to mention mixing it with other things so that the PH level is perfectly acceptable.  Sodium carbonate, like baking soda, is composed of sodium, carbon, and oxygen (sodium bicarbonate also has hydrogen), which is perfectly safe. It's organic 

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