I cut noodles after making flat bread shaped... They were quite delicious when made with multiple vegetables, but slightly on thicker side... Good recipe
I have watched a lot of videos on how to make hand pulled noodles, and all have been way too intimidating for me to try. Your method/recipe does not look intimidating at all. I will absolutely be trying hand pulled noodles now, thank you!
Most likely peanut, vegetable, or soybean oil. Their description says “cooking oil”, so it’s probably mixed. Any oil with a high smoke point and no strong flavor should work.
Even after letting dough sit for 5 minutes it is stiff, rough, not at all smooth and flexible and soft like yours, even after kneading for ten minutes….. maybe you listed wrong recipe? Do u use alkaline water? High gluten flour maybe??? Because this recipe doesnt work
The thing is you can never replicate doughs if you don't have the same flour. Even AP flours will be very different from brand to brand and batch to batch. Mix the dough, let it sit for 30 minutes, then knead for 10 minutes and you should be golden. The resting period (autolyse) is what makes nice gluten bonds without doing any work at all. Resting for five minutes might work with some flours but not the one you are using.
If you can source it, try to find noodle flour from asian groceries. It makes a world of difference. That was my problem as well before because I used normal AP flour.
@@hijous I’m not blind. I can do hand pull noodles too but not like this. I use hands fingers and arms. I would call this stretching noodles.Check out Lanzhou hand pulled noodles. Oh.. I forgot you’re only except the good comments.
Excellent Presentation...I absolutely lovVe your beatiful technique as you aRe an awesome teacher!❤May Our Precious Creator of LiFe Bless you greatly for sharinG your awesome video foR Humanity to enjoy and benefit from!✌🤓🙏😇🌹🌞🌹☕🍵☕🏞🌹🥣🌹
Awesome analysis!! Great work
You deserve way more subscriber’s
I cut noodles after making flat bread shaped... They were quite delicious when made with multiple vegetables, but slightly on thicker side... Good recipe
I have watched a lot of videos on how to make hand pulled noodles, and all have been way too intimidating for me to try. Your method/recipe does not look intimidating at all. I will absolutely be trying hand pulled noodles now, thank you!
Interesting! that is the biang biang noodle method. Didn't think of making thinner noodles like this
Thank you for the video I'm going to enjoy to keep on watching
It worked!
This recipe works, I used 11% protein all purpose flour, I think it needs water flour kneading and … patience.
when i pull my nodels
mid is thick but sides is thin
why?
ofc i leted it rest 30 min only
& didnt use oil
+ when o boil them. they go borken small
Wow! Very great video!
Fantastic!! Thank you for this recipe!
Today is the 24th of September 2024. I am from Bangladesh and I want to thank you so much because it actually works🎉🎉 Thanks for the recipe ❤
Thankyou ❤ for this video
Its Works Beautiful ❤❤
Lovely video!
So satisfying! Never tried this before. Thank you for sharing! Let's stay connected 👍♥
Looks great. Good job 👏👏👏
How many portions does this make?
I made that recipe EXACTLY and my dough came out tooooo dry, flaky, sooo rough. Looked nothing like that
Add more water and oil
Knead more until it is elastic enough
let it rest for 3 hours optimum
I think it is cause of room temperature
It is supposed to look dry and flakey
that looks delicious
Thank you very love you
ใช้น้ำด่างไหมครับ
Thank you
Thank you! Please, which type of flour and oil? In my country we use olive oil as our kitchen standard but I suspect it may be different here?
Most likely peanut, vegetable, or soybean oil. Their description says “cooking oil”, so it’s probably mixed. Any oil with a high smoke point and no strong flavor should work.
Your a genus...Love your Hand Pulled Noodle Video..Got a SUB from me
can it really be this simple??
Practice makes perfect sense 👌
@@zuzaianthony7381 for real...im trying this out rn, tho I only have a thermos can, no rolling pin or stick.
but the recipe seems ezz
Very good 👍
Even after letting dough sit for 5 minutes it is stiff, rough, not at all smooth and flexible and soft like yours, even after kneading for ten minutes….. maybe you listed wrong recipe? Do u use alkaline water? High gluten flour maybe??? Because this recipe doesnt work
Maybe weather is a factor. Maybe try adding a bit more water. 🤞🏻
The thing is you can never replicate doughs if you don't have the same flour. Even AP flours will be very different from brand to brand and batch to batch. Mix the dough, let it sit for 30 minutes, then knead for 10 minutes and you should be golden. The resting period (autolyse) is what makes nice gluten bonds without doing any work at all. Resting for five minutes might work with some flours but not the one you are using.
You need the same appron, and rolling stick.
You don’t have the skills, don’t blame them for your lack of tact.
Foolish home chef
If you can source it, try to find noodle flour from asian groceries. It makes a world of difference. That was my problem as well before because I used normal AP flour.
This is the real ramen~~ Literally "Mien" (Noodle) that have been "La" (pulled)
Fanatic red
It’s not really hand pulled noodles. It’s cutting pulled noodles.
are you blind? she's does the pulling
@@hijous I’m not blind. I can do hand pull noodles too but not like this. I use hands fingers and arms. I would call this stretching noodles.Check out Lanzhou hand pulled noodles. Oh.. I forgot you’re only except the good comments.
@@sudaratchaiprasert991 🤣
အမျှင်သေးလေးတွေထွက်တယ်
Excellent Presentation...I absolutely lovVe your beatiful technique as you aRe an awesome teacher!❤May Our Precious Creator of LiFe Bless you greatly for sharinG your awesome video foR Humanity to enjoy and benefit from!✌🤓🙏😇🌹🌞🌹☕🍵☕🏞🌹🥣🌹