The technique which isn't shown in most videos, but is present here: tearing the dough in the initial kneading phase. Very valuable lesson.
@amyli798
5 жыл бұрын
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.
@jomayusa
4 жыл бұрын
Great vudeo, Joseph. English subtitles please. What are the ingredients to make such elastic dough?
@LucianFitzgerald
4 жыл бұрын
High protein flour Water + Salt Penghui
@sungmancheung
5 жыл бұрын
原來香港比較幸,高中底麵粉,隨時隨地能買到手
@jasonly1625
4 жыл бұрын
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
@RaghyFelmalyan
4 жыл бұрын
What second component did he put in place?
@Michael-se6om
3 жыл бұрын
我的大目标,在15分钟内做好拉面,厉害
@npip99
5 жыл бұрын
Hello! Do you know how much potassium carbonate per cup of water?
@l26wang
Жыл бұрын
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.
@npip99
5 жыл бұрын
What flour did they use?
@sungmancheung
2 жыл бұрын
香港有北京拉麵也有蘭州拉麵,
@user-wr1pd9xf2f
5 жыл бұрын
请问蓬灰是用开水充冲!还是凉水冲开?
@JosephChen1964
5 жыл бұрын
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。
@user-su5hd9ce1e
6 жыл бұрын
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
@JosephChen1964
6 жыл бұрын
碗裡面是蓬灰水,盆裡面是冷水,鹽巴直接加到麵粉裡。
@user-ub5ot5cs8l
5 жыл бұрын
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
@DONALDPOON
5 жыл бұрын
good
@billwu5506
4 жыл бұрын
真正秀給大家看的中國蘭州拉麵(別無分號).
@Malatashopping
5 жыл бұрын
Sì può avere la ricetta dell impasto?
@JosephChen1964
5 жыл бұрын
È difficile, potresti dover andare a Lanzhou, in Cina, per studiare.
@MyManDan
5 жыл бұрын
What liquid did they bring in at 5:25 is that an alkaline solution?
@@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.
@FinoNick
5 жыл бұрын
@@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.
@prasenjitmushahary2507
5 жыл бұрын
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
@Apollo440
4 жыл бұрын
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.
Пікірлер: 71