Hi Joseph, great video!!! Can you please tell me what kind of flour they use? And also the ratio of flour, water and alkaline? In english. Thanks so much!!! Once again great video!!! I also have potassium carbonate & sodium bi-carbonate on the bottle. "Koon chun" brand
5:25 shows peng hui solution. Peng hui cannot be readily made with baking soda or sodium carbonate etc. It's a mix of chemicals most importantly sodium metabisulfite en.wikipedia.org/wiki/Sodium_metabisulfite , which is a reducer aka dough softener aka dough conditioner. This is what softens the dough, not alkalinity. This is NOT kansui from ramen making.
Good process for us newcomers ! Though they are students, not masters, we can easily see the process and problems. MASTER CHEFS are perfect and we can hardly imitate.
@@JosephChen1964 So they add the potassium carbonate solution AFTER they kneaded the dough? Do you know anything about the flour? I've read a lot and it goes from low-gluten to high-gluten flour. It drives me crazy. Since a few weeks now I am trying to get a dough that I am able to pull without tearing apart.
@@AriesSupertramp From what I've been gathering if you use low gluten flour you shouldn't need a very high alkaline dough but if you use high gluten flour you need it to be higher alkaline. The low gluten method tends to be more elastic but the noodles are very hard to get even. With high gluten flour the noodles tend to stay more even.
Hi Joshep! Love from india, I have been trying to learn hand pulled noodle making process but i fail every time. If you dont mind can you explain the process little bit. Thank you
Hi Prasenjit. Sure, let me explain this in my own words: Zhigi shee shua shey shoa chi dzi. Sheo shu chzhi sho shueng shua bey, shoo chue chuang hay. Shee long myau wuey boa bua shiggi shee shuey. Well, that's about it. Thanks for stopping by. Hope the explanation helps.
The technique which isn't shown in most videos, but is present here:
tearing the dough in the initial kneading phase. Very valuable lesson.
Great vudeo, Joseph. English subtitles please. What are the ingredients to make such elastic dough?
High protein flour
Water + Salt
Penghui
Hi Joseph, great video!!! Can you please tell me what kind of flour they use? And also the ratio of flour, water and alkaline? In english. Thanks so much!!! Once again great video!!! I also have potassium carbonate & sodium bi-carbonate on the bottle. "Koon chun" brand
What second component did he put in place?
Hello! Do you know how much potassium carbonate per cup of water?
5:25 shows peng hui solution. Peng hui cannot be readily made with baking soda or sodium carbonate etc. It's a mix of chemicals most importantly sodium metabisulfite en.wikipedia.org/wiki/Sodium_metabisulfite , which is a reducer aka dough softener aka dough conditioner. This is what softens the dough, not alkalinity.
This is NOT kansui from ramen making.
Good process for us newcomers ! Though they are students, not masters, we can easily see the process and problems. MASTER CHEFS are perfect and we can hardly imitate.
What flour did they use?
请问蓬灰是用开水充冲！还是凉水冲开？
用冷水不能用開水沖蓬灰，如果天氣太熱的話，要用冰水做麵， 麵團的溫度不能太高。
What liquid did they bring in at 5:25 is that an alkaline solution?
Or maybe it’s oil?
Yes
Pottasche kohlensaures Kalium，Kalium carbonicum， E501，蓬灰
@@JosephChen1964 So they add the potassium carbonate solution AFTER they kneaded the dough? Do you know anything about the flour? I've read a lot and it goes from low-gluten to high-gluten flour. It drives me crazy. Since a few weeks now I am trying to get a dough that I am able to pull without tearing apart.
@@AriesSupertramp
From what I've been gathering if you use low gluten flour you shouldn't need a very high alkaline dough but if you use high gluten flour you need it to be higher alkaline. The low gluten method tends to be more elastic but the noodles are very hard to get even. With high gluten flour the noodles tend to stay more even.
碗里是碱水？盆里是普通水还是盐水？以前我学的时候只用盐水，学的时候我也就6扣。现在都忘了怎么做
碗裡面是蓬灰水，盆裡面是冷水，鹽巴直接加到麵粉裡。
Joseph Chen 你好 请问一下 你那面里加了多少盐 还有那 碗里 又放了多少蓬灰粉 如果有详细比例就更好了 谢谢了
原來香港比較幸，高中底麵粉，隨時隨地能買到手
Hi Joshep! Love from india, I have been trying to learn hand pulled noodle making process but i fail every time. If you dont mind can you explain the process little bit. Thank you
Hi Prasenjit. Sure, let me explain this in my own words:
Zhigi shee shua shey shoa chi dzi. Sheo shu chzhi sho shueng shua bey, shoo chue chuang hay. Shee long myau wuey boa bua shiggi shee shuey.
Well, that's about it. Thanks for stopping by. Hope the explanation helps.
我的大目标，在15分钟内做好拉面，厉害
Sì può avere la ricetta dell impasto?
È difficile, potresti dover andare a Lanzhou, in Cina, per studiare.
香港有北京拉麵也有蘭州拉麵，
How do you mix the alkaline water?
Poopollo
請問爲什麽您做面方法的過程中不用醒面?
因為當時,在大陸考證照,有時間的限制，在一定的時間內要完成所有的動作，講求快速，一般來講有時間的話要讓麵團醒一下.但是另外一個狀況就好比麵團用完了，在現場客人來了，沒有麵可以賣，就是必須要快速的把麵做好不能等!
Hopkins poon 你好，在美国买什么牌子面粉好呢！还有能买到蓬灰吗？
在美國沒蓬灰 還有美國的all purpose flour本來就是高筋 我到現在還沒有成功的打出好的麵糰
Hopkins poon 有没有换过别的面粉?
台灣人 這是考試 = =
真正秀給大家看的中國蘭州拉麵(別無分號).
請教我、水分量和蓬灰水配合
這個有點難，這個要看妳的對麵粉的體驗，而且每個麵粉的筋性不一樣，所下的蓬灰可能需要慢慢去斟酌去抓妳的比例。
请问是什么哪里学校学习？
甘肅蘭州
你好，在美国买什么牌子面粉好呢！还有能买到蓬灰吗?
蓬灰只有在中國大陸買的到，麵粉是看筋性做調整。
Joseph Chen 師兄您好
想請教您
臺灣麵粉有辦法做出來嗎
您說的筋性是指高中低筋麵粉去混嗎
臺灣沒蓬灰能用什麼取代呢
是否可請您不吝分享
感謝
有勞
台灣的中筋麵粉可以拉， 蓬灰粉必須要到大陸買，還是由大陸寄過來！ 台灣沒有替代品。
在什么地方学，我也报名
@@dechnnzagn5092 不错，问好了，这是哪里，你学习拉面出国开面馆，国内也可以没有国外挣的多，加油！你也要学会山西刀削面，技多不压身。
good
我個人覺得大家要學習拉麵還是要到中國大陸山西，蘭州或是青海的拉麵學校學習比較能技術成熟，靠自己摸索難度甚高，這是本人的畢業考，很菜，拉的不是很成熟。
怎么不用醒面也可以拉面？我醒面两小时也拉不出....
沒蓬草灰就做不了蘭州拉麵…
蘭州拉用冰開麵，就不用醒
我怎麼做這個意大利面？
跪求拉麵所需详细材料
蓬灰,麵粉,鹽,水.
Joseph Chen 谢谢你，但..
蓬灰是硼沙吗？
不是硼砂baike.baidu.com/view/285741.htm
您好，請問您試過不加蓬灰可以拉得出來嗎？
請問蓬灰有替代品嗎？
請問台灣買得到蓬灰嗎？謝謝您。
David Chui 不加蓬灰的話就不是拉麵，不加蓬灰只有麵粉，水跟鹽叫做拉條子，拉條子的拉法跟拉麵的拉法又不一樣。
玉鼎同学👨🎓
没有认真教，面撕得不对，太慢了
一
这我晕，揉的也不标准，就这还教别人