I keep rewatching this video for certain parts so here's a timeline for my own benefit at least:- 0:00 - intro 0:52 - gluten content walk and talk 3:01 - what we add to the flour 3:26 - punghuei 4:25 - punghuei alternatives 4:57 - salt 5:50 - technique 6:53 - do nothing 7:52 - andong makes noodles 8:44 - kansui difference 9:25 - andong pulls noodles 9:45 - wrap up
If this doesn't work for you, consider the following tips: 1. Get it wet (enough)! While you definetly want a dry dough to do this, you need to avoid unhydrated lumps of flour in your dough, because these tend to break during your folding process. If 50% hydration is not enough for your flour, feel free to add water in small portions until there are no more dry spots. 2. Oil it! A sticky dough makes the folding part pretty hard, since you can't let go of the ends of the strand you are holding but using flour, to avoid sticking, messes with the consistency of the dough, so use oil instead. 3. Turn up the heat! A warm environment will help with the gluten development during autolyse und also with the elasticity of the dough while pulling. Cold dough is extremly tense. I tried this in a 16°C (60°F) kitchen an failed miserably, while Andong did it during the hottest summer in Berlin since record and amazed us all with his folding and pulling skillz. 4. Slap dat Dough! I found that slapping the dough on your worksurface somehow seems to relax the Gluten. I tried to pull und fold the dough without slapping it and after the third fold it got so tense i had problems pulling it again without it tearing. I would suggest to slap the dough strand on the table like a whip (multiple times if necessary), using its centrifugal force to stretch it, and then folding it over like the noodle guy at 6:41 . Doing it this way also helps in devloping an even dough because you can fold thicker parts of the strand over thinner ones. Have fun with your own handpulled noodles and stay awesome.
This is very helpful, thanks! 50% hydration definitely wasn't enough for me, and I found it weird Andong didn't mention the oil, which is used in many of the Chinese videos. I'm still failing miserably though, my dough always gets very tough and resists stretching after 2-3 twists, no matter how careful I am. Maybe wait for warmer weather? How far did you get?
@@simonparzer I tried a few times and managed to get to the noodle stage two times. They where a little to thick and also uneven but it worked. Stretching definetly takes practice though. It took me more than half an hour the first time and sometimes i get frustrated, give up and turn the dough into bian bian mian instead. :) I don't think waiting for the summer is really necessary. Crank up your heater till it's really cozy in your kitchen and you should be good to go. Be patient and you will slurp your first bowl of hand pulled noodels in no time. ^^
Me as a chinese living in Germany and i am now watching this, LOL. Thought he is in NY Flushing where Asia market opened on every corner until i saw THAT REWE.
Dude! I have tried to figure out the 'secret' for years. I read a 100 page thesis on how ph levels affect gluten, hundreds of articles and hours upon hours of videos. To think, I could have let my dough rest during some of that research and I would have stumbled upon this! 😅 Thank you for sharing this.
Oh, you beat us and made the very first video of hand pulled noodles in English! I’m jealous, lol. Just kidding. Awesome job and congrats! I also kinda got to the stretchy dough stage but then pulling them into fine noodles is another level of difficulty... let’s both practice very very hard on it ~~~~ - this is Steph btw
@@mynameisandong I usually go with the traditional kneading way. Never try the overnight rest method, gonna give it a go soon. For lamian, there're just many variables in it... Btw, the flour they use in Lanzhou is 11.5% protein and I guess 12% is close enough. I got a bag of penghui, and tried to talk to lamian shop owners about how to use it, and man, they're very tight about it and not willing to give out any secrets, lol.
I can't wait for your video so I can watch both :P I have not yet dared to make hand pulled noodles myself. I Just use the folding and cutting technique. I like that you watch each others videos and share experiences. Makes me feel we're all one big food lovers community.
Steph, I'll happily absorb your version as much as this one as well, so don't be put off if you're thinking of making one! I need to gather as much noodle knowledge as possible ;)
there are quite a few videos in English. none are with this much geeky enthusiasm though. i am building good arm and shoulder muscles practicing the pulling part too!
Another thing that will help you incredibly (and also stop you from having to wait overnight to pull the noodles😂) is instead of using lukewarm or cold water to mix into the flour, use warmer water, just turn the tap on hot and pretty much if it's hot to the touch but not scalding, that's good. The warm water will help to partially loosen up the gluten, leading to INCREDIBLE elasticity with the dough, I use the warm water, then I only knead it a little and let it sit for 30 minutes, put some oil in a bowl, only enough to make sure the dough is coated, then leave it for an hour in a warm environment, and you would not believe how quick and easy it is
it's been three years since you left this comment, but I just tried this today with 45°C water and flour that was around 11% protein, and I was stunned at how quickly it got soft and stretchy! I'm shocked that this comment got overlooked like this.
I've been trying for days following overnight autolyse as Andong did, not working. I will try again tomorrow with hot water and a heater to keep the environment warm. I will report back if this works!
I really like your scientific (also very German :D) approach in how to dissect the effects of each ingredient and come up with the easiest solution in the end ✌️
you made it nice, i don't care what people said but i searched and finally get simplified method and explanations. thanks danke schoene, yeahh learning to do lamian form a german perfect world.
Guys, remember that every flour has a different hydration level coming out of the package, and that the more protein, the more water it will need to absorb for the protein to get stretchy. I think a lot of the people who are having trouble had thirsty flour and needed to add a little more water to hydrate it properly. Look at the texture of his dough when he puts it for the autolyse and after it comes out. If your dough is more dry, add more water! The dough should be moist enough that it's a little tacky/sticky. Gluten can't develop without that proper hydration.
Your work... Man, your work! I'm feeling like watching Alex the french guy while watching you do your thing. The way you think about food, the way you dig deeper and deeper until you find the right way... Please keep up the great work!
An Andong and Alex collaboration on a topic would really be a great entertaining Series. Filming one part in Berlin one part in Paris. Showing each other the culinary world of Paris/Berlin.
I'm a server at a chinese noodle restaurant - I know nothing about the process but they seem to slap the dough against the countertops when they pull it. Deafening bangs from the kitchen whenever anyone orders noodles :)
I don't think I've EVER left a UA-cam comment but this video warrants some major props. You made this a great educational experience, your enthusiasm is infectious, and I love the level of commitment you've put in to this video. Thank you very much!
Can't believe it took this long for someone to realise this. There are *so* *many* videos of people making dough, letting it rest overnight, and ending up with a highly elastic super stretchy result. Apparently nobody ever stopped to think about it in this context until now.
Hi Andong! I've never made handpulled noodles myself, but may have some suggestions for ingredients to add to the dough to make it more extensible. Bromelain is an enzyme which makes dough more extensible and easier to shape. It's extracted from pinapple juice which can be used in small quantities to achieve similar effects (0.01-0.05% of flour) Too much will make the dough too extensible and liquify the dough! Another enzyme to add for extensibility is actinidin from kiwi juice. (0.01-0.08% of flour) L-cysteine is an amino acid found in health-food stores and can also be used to achieve the effects described above, altough in very small quantities (0.001-0.009% of flour) I would suggest trying to use one of these in combination with the flour you used or a higher protein flour to achieve the desired results. Altough you may need a precision scale to measure these ingredients. Anyway, I just want to say that I love the channel, and that you're covering new grounds of food that's not yet written about online. Good luck!
@@mynameisandong Thanks for your reply Andong! To be clear, the quantities listed above are specified for pinapple juice and kiwi juice which can be extracted or pressed from the raw fruits. No need to buy isolated bromelain or actinidin :-)
I must point out that these are enzymes are breaking down the gluten not making the gluten more "extensible". For me I found it more of a sticky gloopy texture and wouldn't hold any shape when it has happened during bread making. There are enzymes in raw wheat germ that also do this, and high bran content in whole grain dough can mechanically shear the gluten if kneaded to much. Simply allowing the dough to rest for 5-10 minutes between major shaping steps will allow the gluten to relax and become much more extensible, this is what I do when making rolled pasta; after kneading I make a flattish rectangle and let it rest 10-15 minutes, then I roll the first stages to get the basic shape and thickness down near noodle range, short rest 5 minutes, finish rolling.
Dude! Found your channel by sheer accident! The way you do things, with science, is exactly why I am following Kenji Lopez Alt for almost decade and a half, and I thought he was the only person doing it this way. I am super happy to see you do this as well!
You are the FIRST truthful video on this subject. I worked at CRI in Beijing for several years...news broadcaster....and actually attended a small culinary school there just to learn how to do those noodles.....I think you may have something there as the peng hui simply allowed the dough to become very elastic in a very short period of time....I seem to remember it took only about 20 minutes at the school...then of course all the stretching/twisting....I remember my arms feeling very sore after two days of these classes....one interesting point...when doing the stretching it isn’t necessary to have a 20 pound piece of dough....and if you want to pull flat noodles like the biang biang just flatten your dough strip to create those...well done! Now of course I’ve got to try it!!
Andong, you have no clue how many times I watched this video, this is literally the most exciting thing a home cook can watch. Not just that, it was also presented in the most genius way ever. Sending you all the love from Egypt.
Dude are you serious?! Can't believe you cracked the code and posted it for all to see! Seriously, this has to be one of the most best kept secrets on the web. Most people talk about technique or other boring things that are common sense, but the dough, oh that elusive dough! Now you made it easy for me to make it. Thanks a million!
7:30 I think that's why i love your channel so much : you're cooking with science instead of traditions. You can easily make super hard things just by thinking about a new, smarter method
Great Vid. I will be glued to this series. Like you , i have picked this up and put this away for many years trying and failing. I tried your method with all purpose flour, water and salt only, i could not get anywhere. Then i tried some of those vids with using cake flour. While they seemed easier to pull initially, the texture of the noodles seemed off. I decide to give your method a try again. This time i mixed the dough first, let it rest for an hour ( gonna do overnight autolyse in addition) But pulled the dough out after an hour, just to play / try to stretch. At first it did not want to stretch ( like you mention) but since the gluten is stronger, I was able to up my twist and twirl game. Basically i was able to bounce and twist harder with the dough . This actually allowed me to get better at the technique and helped me get more even twist ropes. I even let the dough dry out some , instead of giving a pat of water to re hydrate, I tried pulling and twisting slightly dry without breaking and just learning the 'feel' of whats too much or too little. While i have not 'pulled out ' noodles from this batch , i did learn that you have to juggle hydration, the amount of tug (you really have to be deliberate here, and its like pulling really hard, but not pulling really hard, its like im going to pull this from a small block to an arms length in one pull, even if it feels like it wont go, but it will) My problem seems to be on the final pull, too much flour and the noodles start snapping, too little and the noodles stick together. I get lucky sometimes and get some noodles and other times i dont. I wonder on the final pulls, how much resistance should there be? I also notice in vids there is almost no resting shown in the vids between twisting and the final pull. I find my self coming back to this vid to 'catch' subtle things I may have missed or to look back when i have discovered certain traits working with the dough, to check. I worked as a bread bake for a bout 4 years. This is definitely the hardest dough project i've ever tried. The silver lining is that pulling dough has massively upped my pizza crust stretching game. :)
Just wanted to say I had the most satisfying stir fried 'hand pulled' noodle dish tonight at home :) I found working a double, heavier batch does wonders for the pre stretch routine (and a great workout). When you cut it down to sections, I get those effortless pulls! Thin ones, broad ones, flat ones.. doesn't matter! any kind! Thanks Andong, for keeping the dream alive!!
Thank u thank u thank u. I become obssesed with hand pulling noodle 2 yrs ago but never found a way to do it myself. This rlly means the world to me. Now TO PRACTICE 20 YRS!! Lol
COVID-19 gave me the time to go down a rabbit hole and land here and I will be forever grateful. Reminder that good things can come out of terrible situations.
I just did the Biang Biang noodle, and came back for more. Then I saw this video, and saw beautiful Berlin on it. I cried myself to the floor. I miss Berlin so much! Thanks for sharing these recipes!
You are THE MAN!!! Now if you can solve the other chinese dough mystery - how they make their Baozi so white (without bleached flour!) then i will admire you forever ! 😍
@@mynameisandong many claims were made about it - from slowly baking the flour to "bleach" it, to adding vinegar or even stronger acids to the steaming water, to claiming that a little milk in the dough does the trick. still a mystery to me.
It’s actually titanium dioxide... it is used to keep the white powdery doughnuts you buy in stores white and powdery. And its also an ingredient in sunscreen.😀 Maybe Andong can try out with and without titanium dioxide.
Interesting. Born and raised in China, it never crossed my mind that you need to do something to make them white. I've always thought that's the natural color. Looking forward to what Andong digs out about it!
Thank you soooo much for researching and sharing this! I am German, living in China. I absolutely love hand-pulled noodles and just yesterday I tried to do it myself. Of course it failed completely... 😂 and I was sure the dough is the key! Looking forward to try again!
Das ist nur weil die Steine zum einfachen Transport und Handel gemacht werden. Pottasche gibt's auch in Deutschland (Aus zu Asche gebranntem Holz), und die wird einfach als Pulver verkauft. Gab's aber früher auch als Presslinge. Die haben also nicht random angefangen Steine zu kochen, sondern haben diese Steine aus einer bekannten Base hergestellt.
@@Geländespinnenabwehrspray Und Deutsche?! Wenn man Holzkohleasche aufkocht, gibt's Natronlauge (Bleiche). Darin werden Laugenbrezeln und -brötchen gebadet vor dem Backen. Und das Essen dann Deutsche. Oder Liebigs Fleischextrakt: Knochen und Fleisch in Salzsäure extrahiert, dann mit Natronlauge neutralisiert ...
Dude, I’ve been wasting my time all those years because lack of knowledge....I’m used to work the dough while it is kinda dry, until the gluten get activated (after 2h per kg). Here in Brazil we don’t have premium quality high protein flour, so I mix 1-3% of gluten powder to the mixture - and it helped a LOT! I’ll try your technic next time!
.......... I have been searching the internet on how to get stretchy dough for noodles all they did was show how to make noodles I followed their technique and never got near to the expected results!! finally found this video!!!! Thank!!!!
I've been doing lots of methods to make Lamian. Last night was my most desperate moment that I failed again. Now I found this video and I'm happy. I'll give it a try. Thanks a bunch!
I'm really excited to have found your channel. I have been interested in this noodle dish for several years and have never found anyone who could explain anything about it. I look forward to learning more about this from you.
Applying german methodicalness (literature review, scientific method, systematic approach) to mystical chinese cooking. YES. I was also wondering how to pull noodles by hand and you did my homework for me. Thank you for this! You should make a follow up video on your quality of noodles after a year of practice!
This possibly solves my fight with Lanzhou noodles I had for over a year now. Ever since I visited Lanzhou and had the famous noodles there, I wanted to make them myself. Last month when I tried again managed to fold 3 times before they ripped, still way too thick. Now thanks to your channel I have more motivation and knowledge to keep going. Thank you so much for your reading and the video!
thank you dude. you explained so much why grandma used to make chinese noodles with few soda salt and water.. beside she mixed it all a bit different than you.. btw. they add soda mostly to give the noodle more white color after cooking than add some stretching to it.
Did anyone else try making this recipe? When my dough finished the autolyse, it was clearly not as wet as his video -- it didn't stick to the bottom of the bowl, and it didn't stretch nearly as much. I tried pulling it using his technique, but it kept falling apart and ripping. I mixed in 1 tsp baking soda dissolved in 1 tsp water and tried again - same problem. Depending on the specific flour type and weather conditions, you may need to use more or less water to get the right consistency. I'm using Trader Joe's unbleached all purpose flour, which apparently is around 11.8% gluten content. I just mixed in more water and I'm letting it rest for 15 minutes before trying again.
Yeah, same for me. 50% water content wasn't nearly enough in my attempts, the dough was very stiff. I had to add a bit more water - slowly! just a few drops at a time or I would end up with a slimy mess - to get to the consistency as seen in the video. That being said, it still didn't work. Two or three stretches and it would break almost instantly. Calling this method "foolproof" is a bit of a stretch, haha. Make sure to look at the comment by Moritz Müller, he has some hints and also says temperature might play a role, he claims a warm dough is easier to handle than a cold one.
@@良佳ひろふみ i made some last night with a 13.5%high gluten Ap flour. i was able to stretch it into noodles after about 2 and a half hours. I didn't work it after resting though just pulled it right into noodles. like this ua-cam.com/video/38XuHv8Rgig/v-deo.html i watched like 30 different videos to make this. I read somewhere that pretty much any combination with pretty much any kind of flour can be made into noodles with enough practice and understanding. That makes sense i guess because historically this is a peoples food. don't over think it. and dont be afraid to mess up. i do think itd be cool to be able to make dough i can stretch alot and impress people but really i just want good noodles!
@@良佳ひろふみ Thanks for sharing your experiements. I am surprised by your results! I thought low protein flour would be easier to work with than AP or bread flour see ua-cam.com/video/NQYx0BSqF5I/v-deo.html or Thom the chef, Luke Ryemarz, Peter Loi, emmymadeinjapan. My hypothesis is that the super long "autolysis" is not so much about hydration but more about the protease enzymes degrading the gluten proteins, making in it less springy and more extensible. I have just started experimenting but from what I understand you can go 3 ways: 1. cake flour (potentially mixed with AP) with less protein to hit the gluten sweet spot, 2. knead the hell out of the dough until it is extensible enough or 3. Wait overnight hoping the gluten content of your AP flour has diminished the right amount to be workable. I don't see #3 being very foolproof because if protease activity is the key it is highly dependant on temperature, pH and activity level of the flour you start with. Anyway. I'm in the rabbit hole so i have to see it through. Andong recipe didn't work for me so I will keep looking.
Mann... that's crazy! I respect your work so much. I tried to do it like a half year ago, but gave up and went to the art of bread making. There I have just discovered the power of autolysis (some nasty stuff when working with "high" hydrations), but thought the hydration would be higher. Very interesting! Maybe I will pick the art of Lamian noodles up again, and finally get to the stage of pulling! Thank you so much!
Hey Andong, I've tried this recipe a few times already, but it never worked out for me, could you revisit this recipe? There must be something I'm missing... :/
Pedro, se você é brasileiro e vive em regiões de sertão ou cerrado você deve estar tendo o mesmo problema que eu, e eu acho que é hidratação da massa. Aqui em BSB tá 20% a umidade do ar, quando eu voltei no dia seguinte da autólise, tinha uma crosta de massa seca e a massa ainda tava muito dura pra puxar. Boa parte dos comentários aqui estão falando ou sobre a sede da farinha de trigo que varia por marca ou dessa questão geral de hidratação
OMG, it's been a very long time I was searching for the recipe of stretched noodles and it's not even a chinese from whom I got it but from a ... german ! You are great man and thank you very much !!! Now I will make my own homemade stretched noodles Am so excited 😊😊😊
I have never seen one of your videos before but I really like this! I have recently gotten into experimenting with high gluten flour and this just makes it more fun.
Der Alex macht aber Ramen, das ist etwas anderes als 兰州拉面，不是一样的，但是也很好的 ;-) Und Kinder, bei 兰州拉面 ist der Clou schon die Handarbeit. Wenn das mit schleudern nicht klappt (oder Mutti schimpft weil mal wieder Teig an der Decke klebt), dann mache die Nudeln halt Udon-dick. Man kommt da schon hin mit der Zeit. Die Chinesen brauchten auch einige Jahrhunderte bis das alles klappte... 加油！
Endlich mal, dass jemand auf UA-cam die Sache mit den handgezogenen Nudeln vernünftig aufgeschlüsselt und ausgetestet hat. Hab schon so oft, selbst mit dem Lye Water, versucht diese deppaten Nudeln zu machen, es ist aber immer bei den Bian Bian Mian (Streifen schneiden und ziehn, ging aber immer super gut und Konsistenz war mega) geblieben. Ich glaub ich habs jetzt aber verstanden :D Danke! Thanks mate! Think I finally understood the crucial part about hand pulled noodles!
Funny u mentioned pretzels. I was thinking that! I made pretzels from scratch n after watching this video I remember how stretchy the pretzel dough is.
Pretzels are dipped in lye water(sodium or potassium hydroxides), they don't have baking soda mixed in. I have no clue why you think aspirin is a substitute for any of these items.
Literally what I was looking for. A few weeks back I too watched a lot of Chinese folk hand pulling noodles. I tried but failed miserably. I'm watching this in bed before sleeping so I really don't wanna get up to make the overnight dough lol. But I will make it in the morning and leave it for half a day until dinner time. Let's see how it goes.
Hey Andong, please help me. I tried this method four times now, always with batches of 250g of flour, 125ml of water and 2.5g of Salt (Jodsalz) and I was never ending up with a good dough. As described, I was mixing it all together, was putting it in a bowl, cover with plastic wrap (Frischhaltefolie) and leave it for like 24 hrs. Perhaps it's too cold in my kitchen, since it's winter in Germany? Dunno. I tried to work with the resulting dough but it never ended up nearly flexible enough, even though I was folding and twisting it for like two hours. Twisting the dough always resulted in two distinct "strings" of dough that refused to unify, they were getting thinner and thinner and finally tearing. The dough simply was never smooth enough. I don't know whats wrong. I am using All Purpose Flour from "Penny", tab water and "Jodsalz", no alkali . Perhaps you could elaborate a little on resting time and the kind of salt you are using.
Love your video and thank you for making it. I love the scientific part of food a lot and the video made the information very digestible. Autolyse is a tricky one to explain. While the terminology refers to the destruction of cells by enzymatic reaction, Prof. Raymond Calvel points that it is a method for only flour and water to hydrate itself, to reduce development and mixing time. It’s a practice that most bread baker’s understand. Salt and other stuff is not usually added as, for example, salt is hygroscopic. Gluten needs the presence of water in order to develop, therefore anything else would somewhat take away some of that needed water. Not that people needed the nitty gritty details, but if anyone was interested more about it. :)
man i'm so proud of you, in my mind I was explaining the process and then you arrived to the point, following my thoughts. I'm very impressed of your research, and actually you're the only one that applied scientific method. Great great great
Potash was discovered mostly the same way. People will burn plants as fuel, some noticed the ash was funny looking, then through either attempts to make mud for construction or medicine discovered the alkaline properties of certain ashes. From there it's trial and error until you get a product you want.
It's not everyday that you see someone actually using scientific papers to back up their claims or find out new things. This is amazing, can't wait to try it out
Man I even quit myself a year ago by research finding out kansui is the only method in handpulling. When I first view your video here I'm thinking it'll be another false hopes., it turns out making it incredible satisfying. Good job in research. I'm gonna try this later.
First attempt.....massive fail. Not even close.....no stretch whatsoever. I will try five more times.....and will read through all these comments to see if anyone has succeeded......
It just shows that being a nerd can pay off in the end. I'm gonna test this right now! Won't my daughters be delighted if we manage to make hand pulled noodles. Thanks a lot!
Thank you so very much for creating this video. I am getting better at the handmade noodles technique and I have some physical challenges so it makes me feel awesome that I keep trying and stuff like this it is actually very good physical therapy. These noodles taste good and have the awesome texture as you mentioned, so making them regularly is also part of a routine which includes said kitchen exercise during the making. Thanks again for making this I learned a few very important tips and your video is worth re-watching overtime for this so I intend to recommend it to anyone I meet that we get chatting about the noodles. Thank you very much!❤
I tried it right now, made the dough yesterday and I was really excited to check it today. I can tell this is the right path, but for me, the first tie didn't cut it. My dough still wasn't strechy enough, by the 3 ou 4 pull, while the strings were still too thick to cook, they snapped. I did my best for the first try and I don't regret it, I hope to manage in the future.
THANK YOU FOR HELPING ME on my first step towards trying to create my favourite noodles!!! I have NEVER gotten close based on google searches for recipes on both English and Mandarin websites. Now I can skip the queue to the hotpot restaurants because honestly, I only go there for the hand-pulled noodles and pay TOO MUCH for it too.
Den höchsten Respekt für Deine Recherche. Schön zu sehen, dass ich nicht der einzige obsessive Küchennerd bin. Beste Grüße nach Berlin! Mach weiter so! Du bist echt gut!
Congrats! You're definitely more patient than I am. I go with the easier pulling technique, since I don't have elite skills :) These days when I make pulled noodles I don't even add alkaline and I also make the dough a day in advance. It's more for time saving, since I have to work during the day and it's easier to make the dough the night before and put it in the frig. Also I find that tearing the dough in the initial mixing helps. Usually I make the dough at night, then in the morning I stretch, fold, twist and repeat. During my lunch break, I stretch, fold, twist, repeat. By dinner time, the dough is pretty elastic and I can quickly pull the noodles.
YES! FINALLY! I have been looking into how to do this for ages, and I've tried a bunch of times without real success (a few worked kinda sorta, but not reliably so). This gave me the motivation to try again :D
Making pan fried noodles and decided to go old school. I had the ingredients figured out and will bake some baking soda tomorrow....but it's the science and even the technique you helped me with here. Thank you!
Next month i will visit Germany/Berlin for the first time and I searched for street food, that's how i found you. Your style is contagious convincing and funny, so I checked for more. This video made me subscribe, loved the research you did and the scientific way to solve the problem :)) Well done! :D
This is really good content man. Like a head and shoulders above the majority of food channels. Including those of major publications and those that get millions of hits per video. I really can't stand them. You're instincts for culinary investigation are spot on. Keep it up.
i just randomly clicked the video and im so glad its German based because the categorizing of flours are always different in various countries, its always hard to follow "high/low gluten/protein flour" or "cake flour/bread flour" when here its only written in numbers and there are different types of bread flour here too. I learn something new!!
I keep rewatching this video for certain parts so here's a timeline for my own benefit at least:-
0:00 - intro
0:52 - gluten content walk and talk
3:01 - what we add to the flour
3:26 - punghuei
4:25 - punghuei alternatives
4:57 - salt
5:50 - technique
6:53 - do nothing
7:52 - andong makes noodles
8:44 - kansui difference
9:25 - andong pulls noodles
9:45 - wrap up
This needs a pin!
I should've came to comment section. Almost half of the video was an intro
thankyou!
If this doesn't work for you, consider the following tips:
1. Get it wet (enough)!
While you definetly want a dry dough to do this, you need to avoid unhydrated lumps of flour in your dough, because these tend to break during your folding process. If 50% hydration is not enough for your flour, feel free to add water in small portions until there are no more dry spots.
2. Oil it!
A sticky dough makes the folding part pretty hard, since you can't let go of the ends of the strand you are holding but using flour, to avoid sticking, messes with the consistency of the dough, so use oil instead.
3. Turn up the heat!
A warm environment will help with the gluten development during autolyse und also with the elasticity of the dough while pulling. Cold dough is extremly tense. I tried this in a 16°C (60°F) kitchen an failed miserably, while Andong did it during the hottest summer in Berlin since record and amazed us all with his folding and pulling skillz.
4. Slap dat Dough!
I found that slapping the dough on your worksurface somehow seems to relax the Gluten. I tried to pull und fold the dough without slapping it and after the third fold it got so tense i had problems pulling it again without it tearing. I would suggest to slap the dough strand on the table like a whip (multiple times if necessary), using its centrifugal force to stretch it, and then folding it over like the noodle guy at 6:41 . Doing it this way also helps in devloping an even dough because you can fold thicker parts of the strand over thinner ones.
Have fun with your own handpulled noodles and stay awesome.
This is very helpful, thanks! 50% hydration definitely wasn't enough for me, and I found it weird Andong didn't mention the oil, which is used in many of the Chinese videos. I'm still failing miserably though, my dough always gets very tough and resists stretching after 2-3 twists, no matter how careful I am. Maybe wait for warmer weather? How far did you get?
@@simonparzer I tried a few times and managed to get to the noodle stage two times. They where a little to thick and also uneven but it worked. Stretching definetly takes practice though. It took me more than half an hour the first time and sometimes i get frustrated, give up and turn the dough into bian bian mian instead. :) I don't think waiting for the summer is really necessary. Crank up your heater till it's really cozy in your kitchen and you should be good to go.
Be patient and you will slurp your first bowl of hand pulled noodels in no time. ^^
Sounds like sex tips
Whoa buddy
I guess my Problem was then, that I let it rest in the fridge xD
Can't believe I am learning Chinese cooking from a German, LOL
My friend said the same when I showed him the source of my great Chinese cooking. 😂
from russian who lives in germany
他做饭的真棒啊！
From a German*, not a Germany ;)
Me as a chinese living in Germany and i am now watching this, LOL. Thought he is in NY Flushing where Asia market opened on every corner until i saw THAT REWE.
Dude! I have tried to figure out the 'secret' for years. I read a 100 page thesis on how ph levels affect gluten, hundreds of articles and hours upon hours of videos. To think, I could have let my dough rest during some of that research and I would have stumbled upon this! 😅 Thank you for sharing this.
Oh, you beat us and made the very first video of hand pulled noodles in English! I’m jealous, lol. Just kidding. Awesome job and congrats! I also kinda got to the stretchy dough stage but then pulling them into fine noodles is another level of difficulty... let’s both practice very very hard on it ~~~~
- this is Steph btw
@@mynameisandong I usually go with the traditional kneading way. Never try the overnight rest method, gonna give it a go soon. For lamian, there're just many variables in it... Btw, the flour they use in Lanzhou is 11.5% protein and I guess 12% is close enough. I got a bag of penghui, and tried to talk to lamian shop owners about how to use it, and man, they're very tight about it and not willing to give out any secrets, lol.
I can't wait for your video so I can watch both :P I have not yet dared to make hand pulled noodles myself. I Just use the folding and cutting technique. I like that you watch each others videos and share experiences. Makes me feel we're all one big food lovers community.
Steph, I'll happily absorb your version as much as this one as well, so don't be put off if you're thinking of making one! I need to gather as much noodle knowledge as possible ;)
Haha i was expecting the chinese cooking channel
there are quite a few videos in English. none are with this much geeky enthusiasm though. i am building good arm and shoulder muscles practicing the pulling part too!
Another thing that will help you incredibly (and also stop you from having to wait overnight to pull the noodles😂) is instead of using lukewarm or cold water to mix into the flour, use warmer water, just turn the tap on hot and pretty much if it's hot to the touch but not scalding, that's good. The warm water will help to partially loosen up the gluten, leading to INCREDIBLE elasticity with the dough, I use the warm water, then I only knead it a little and let it sit for 30 minutes, put some oil in a bowl, only enough to make sure the dough is coated, then leave it for an hour in a warm environment, and you would not believe how quick and easy it is
it's been three years since you left this comment, but I just tried this today with 45°C water and flour that was around 11% protein, and I was stunned at how quickly it got soft and stretchy! I'm shocked that this comment got overlooked like this.
@@GregLescoethank you😌
You've saved a life and a stomach, cheers😌✊
I've been trying for days following overnight autolyse as Andong did, not working. I will try again tomorrow with hot water and a heater to keep the environment warm. I will report back if this works!
@@CuriousDrifter how'd it go?
Most underrated channel ever! Where is everyone?! Give this man a PhD in Chinese Food! Combining the best of the west and the east. Inspiring!
I am a Chinese and never seen a Chinese can explain this so clear and concise like this video, big thumb up!
I really like your scientific (also very German :D) approach in how to dissect the effects of each ingredient and come up with the easiest solution in the end ✌️
you made it nice, i don't care what people said but i searched and finally get simplified method and explanations. thanks danke schoene, yeahh learning to do lamian form a german perfect world.
as a scientist myself, I seriously enjoy watching you digging into the scientific literatures... now you're officially one of my fav youtubers!
Guys, remember that every flour has a different hydration level coming out of the package, and that the more protein, the more water it will need to absorb for the protein to get stretchy. I think a lot of the people who are having trouble had thirsty flour and needed to add a little more water to hydrate it properly. Look at the texture of his dough when he puts it for the autolyse and after it comes out. If your dough is more dry, add more water! The dough should be moist enough that it's a little tacky/sticky. Gluten can't develop without that proper hydration.
So i used the exact same flour (from Rewe) but it just did not work for me.. my dough was not very stretchy and very sticky
You got any tips for me?
@@lexumi5161 try again and make sure you're doing everything right
Your work... Man, your work! I'm feeling like watching Alex the french guy while watching you do your thing. The way you think about food, the way you dig deeper and deeper until you find the right way... Please keep up the great work!
riiiiight I've just been getting into his vids the other day and thought the same thing xD
same here ;-)
An Andong and Alex collaboration on a topic would really be a great entertaining Series. Filming one part in Berlin one part in Paris. Showing each other the culinary world of Paris/Berlin.
The algorithm must have picked up on this, because I loved this video and I love Alex the French Guy
I'm a server at a chinese noodle restaurant - I know nothing about the process but they seem to slap the dough against the countertops when they pull it. Deafening bangs from the kitchen whenever anyone orders noodles :)
It’s fun to watch if the chef makes those where people can see them while eating
:p
Alright UA-cam recommendation algorithm. You win. This video is perfect.
I don't think I've EVER left a UA-cam comment but this video warrants some major props. You made this a great educational experience, your enthusiasm is infectious, and I love the level of commitment you've put in to this video. Thank you very much!
Your chinese cooking videos are really a threat for chinese restaurants😝. Thank you. It was so educational and yet so interesting and entertaining.
Can't believe it took this long for someone to realise this. There are *so* *many* videos of people making dough, letting it rest overnight, and ending up with a highly elastic super stretchy result. Apparently nobody ever stopped to think about it in this context until now.
Hi Andong!
I've never made handpulled noodles myself, but may have some suggestions for ingredients to add to the dough to make it more extensible.
Bromelain is an enzyme which makes dough more extensible and easier to shape. It's extracted from pinapple juice which can be used in small quantities to achieve similar effects (0.01-0.05% of flour) Too much will make the dough too extensible and liquify the dough!
Another enzyme to add for extensibility is actinidin from kiwi juice. (0.01-0.08% of flour)
L-cysteine is an amino acid found in health-food stores and can also be used to achieve the effects described above, altough in very small quantities (0.001-0.009% of flour)
I would suggest trying to use one of these in combination with the flour you used or a higher protein flour to achieve the desired results. Altough you may need a precision scale to measure these ingredients.
Anyway, I just want to say that I love the channel, and that you're covering new grounds of food that's not yet written about online.
Good luck!
@@mynameisandong Thanks for your reply Andong!
To be clear, the quantities listed above are specified for pinapple juice and kiwi juice which can be extracted or pressed from the raw fruits. No need to buy isolated bromelain or actinidin :-)
I must point out that these are enzymes are breaking down the gluten not making the gluten more "extensible". For me I found it more of a sticky gloopy texture and wouldn't hold any shape when it has happened during bread making. There are enzymes in raw wheat germ that also do this, and high bran content in whole grain dough can mechanically shear the gluten if kneaded to much.
Simply allowing the dough to rest for 5-10 minutes between major shaping steps will allow the gluten to relax and become much more extensible, this is what I do when making rolled pasta; after kneading I make a flattish rectangle and let it rest 10-15 minutes, then I roll the first stages to get the basic shape and thickness down near noodle range, short rest 5 minutes, finish rolling.
Dude! Found your channel by sheer accident! The way you do things, with science, is exactly why I am following Kenji Lopez Alt for almost decade and a half, and I thought he was the only person doing it this way.
I am super happy to see you do this as well!
I had been waiting for this video, I knew you would find a workable method. I'm making some dough right now.
So what was the result?
yeah, so after 10 months, how was/is your dough doing? xD
It's been a long time so how did it turn out
It's look like Oliver was strangled by his own noodles during making them :-O
You are the FIRST truthful video on this subject. I worked at CRI in Beijing for several years...news broadcaster....and actually attended a small culinary school there just to learn how to do those noodles.....I think you may have something there as the peng hui simply allowed the dough to become very elastic in a very short period of time....I seem to remember it took only about 20 minutes at the school...then of course all the stretching/twisting....I remember my arms feeling very sore after two days of these classes....one interesting point...when doing the stretching it isn’t necessary to have a 20 pound piece of dough....and if you want to pull flat noodles like the biang biang just flatten your dough strip to create those...well done! Now of course I’ve got to try it!!
Most under-watched cooking channel by far. You're killin it Andong, keep doin what you're doing. You're an insipiration my man!
Andong, you have no clue how many times I watched this video, this is literally the most exciting thing a home cook can watch. Not just that, it was also presented in the most genius way ever.
Sending you all the love from Egypt.
Bravissimo. Quoting a scientific paper is another level. You have surpassed many cooking channels out there!
Dude are you serious?! Can't believe you cracked the code and posted it for all to see! Seriously, this has to be one of the most best kept secrets on the web. Most people talk about technique or other boring things that are common sense, but the dough, oh that elusive dough! Now you made it easy for me to make it. Thanks a million!
Now THIS is great content!
Bravo!
Finally someone who understood and studied the recipe, instead of blindly testing out and following recipes.
This video feels like a Video Andong put together In a heart beat the moment he figured it out; you can really feel/see the excitement lmao.
Totally. Like having a notebook by your bed for lightbulb moments.
Im soery i cant like your coment
Was los digga ich warte mit dem kleinen Auto
7:30 I think that's why i love your channel so much : you're cooking with science instead of traditions. You can easily make super hard things just by thinking about a new, smarter method
Hey, stop revealing our national secrets. Lol. Thanks for sharing.
😂😂😂😂
Hehehe
🤣
🤣😂
His a bad spy. Was supposed to bring me the nation's poLitic secrets and NOT the poTlicking secrets
🤣😄😁😅
Great Vid. I will be glued to this series. Like you , i have picked this up and put this away for many years trying and failing. I tried your method with all purpose flour, water and salt only, i could not get anywhere. Then i tried some of those vids with using cake flour. While they seemed easier to pull initially, the texture of the noodles seemed off. I decide to give your method a try again. This time i mixed the dough first, let it rest for an hour ( gonna do overnight autolyse in addition) But pulled the dough out after an hour, just to play / try to stretch. At first it did not want to stretch ( like you mention) but since the gluten is stronger, I was able to up my twist and twirl game. Basically i was able to bounce and twist harder with the dough . This actually allowed me to get better at the technique and helped me get more even twist ropes. I even let the dough dry out some , instead of giving a pat of water to re hydrate, I tried pulling and twisting slightly dry without breaking and just learning the 'feel' of whats too much or too little. While i have not 'pulled out ' noodles from this batch , i did learn that you have to juggle hydration, the amount of tug (you really have to be deliberate here, and its like pulling really hard, but not pulling really hard, its like im going to pull this from a small block to an arms length in one pull, even if it feels like it wont go, but it will) My problem seems to be on the final pull, too much flour and the noodles start snapping, too little and the noodles stick together. I get lucky sometimes and get some noodles and other times i dont. I wonder on the final pulls, how much resistance should there be? I also notice in vids there is almost no resting shown in the vids between twisting and the final pull. I find my self coming back to this vid to 'catch' subtle things I may have missed or to look back when i have discovered certain traits working with the dough, to check. I worked as a bread bake for a bout 4 years. This is definitely the hardest dough project i've ever tried. The silver lining is that pulling dough has massively upped my pizza crust stretching game. :)
A+ for the scientific method.
Also video production and hustle.
Just wanted to say I had the most satisfying stir fried 'hand pulled' noodle dish tonight at home :) I found working a double, heavier batch does wonders for the pre stretch routine (and a great workout). When you cut it down to sections, I get those effortless pulls! Thin ones, broad ones, flat ones.. doesn't matter! any kind! Thanks Andong, for keeping the dream alive!!
I loved every second of this video! Scientific, entertaining, focused on food, all the things! Thank you!
Thank u thank u thank u. I become obssesed with hand pulling noodle 2 yrs ago but never found a way to do it myself. This rlly means the world to me. Now TO PRACTICE 20 YRS!! Lol
COVID-19 gave me the time to go down a rabbit hole and land here and I will be forever grateful. Reminder that good things can come out of terrible situations.
I just did the Biang Biang noodle, and came back for more. Then I saw this video, and saw beautiful Berlin on it. I cried myself to the floor. I miss Berlin so much! Thanks for sharing these recipes!
You are THE MAN!!!
Now if you can solve the other chinese dough mystery - how they make their Baozi so white (without bleached flour!)
then i will admire you forever ! 😍
@@mynameisandong
many claims were made about it - from slowly baking the flour to "bleach" it, to adding vinegar or even stronger acids to the steaming water, to claiming that a little milk in the dough does the trick. still a mystery to me.
It’s actually titanium dioxide... it is used to keep the white powdery doughnuts you buy in stores white and powdery. And its also an ingredient in sunscreen.😀 Maybe Andong can try out with and without titanium dioxide.
Interesting. Born and raised in China, it never crossed my mind that you need to do something to make them white. I've always thought that's the natural color. Looking forward to what Andong digs out about it!
just put some vinegar in the steaming water
@@celankingkong3148
tried it, cant say i see a difference. still off-white results.
Thank you soooo much for researching and sharing this! I am German, living in China. I absolutely love hand-pulled noodles and just yesterday I tried to do it myself. Of course it failed completely... 😂 and I was sure the dough is the key! Looking forward to try again!
3:47 alter wie sind die drauf gekommen ››bruder lass mal steine kochen‹‹
››bruder genius‹‹
Das ist nur weil die Steine zum einfachen Transport und Handel gemacht werden.
Pottasche gibt's auch in Deutschland (Aus zu Asche gebranntem Holz), und die wird einfach als Pulver verkauft.
Gab's aber früher auch als Presslinge.
Die haben also nicht random angefangen Steine zu kochen, sondern haben diese Steine aus einer bekannten Base hergestellt.
@@emilychb6621 Die Vorstellung das jemand random Steine kocht bleibt zu lustig 😂
@@emilychb6621 stimmt, die Idee dass Alkali koennen aus sauerstofflos gebackenem Holz/Pflanzenmaterial zu erwerben is ganz alt.
Chinesen essen alles XD
@@Geländespinnenabwehrspray Und Deutsche?! Wenn man Holzkohleasche aufkocht, gibt's Natronlauge (Bleiche). Darin werden Laugenbrezeln und -brötchen gebadet vor dem Backen. Und das Essen dann Deutsche. Oder Liebigs Fleischextrakt: Knochen und Fleisch in Salzsäure extrahiert, dann mit Natronlauge neutralisiert ...
finally, FINALLY, a foreign man with such proper and deep knowledge of eastern cuisine, techniques, and culture! Props to you man!
this is my favorite series on this channel!
I cant believe out of all chinese made biang biang noodles i watched this was the most informative and indepth knowledge. Thank you!
Wow, a real research in hand pulling noodle. Amazed 😆
Of course, The Go Asia market in Turmstr. is the most shining view there -miss berlin ❤️
Dude, I’ve been wasting my time all those years because lack of knowledge....I’m used to work the dough while it is kinda dry, until the gluten get activated (after 2h per kg). Here in Brazil we don’t have premium quality high protein flour, so I mix 1-3% of gluten powder to the mixture - and it helped a LOT! I’ll try your technic next time!
Duuuddee your filmography is just 💥
Awesome video! Recipe starts at 7:53, flour +1% mass in salt and 50% in water
great work. respect from Lanzhou China. I love lanzhou noodle😀
.......... I have been searching the internet on how to get stretchy dough for noodles all they did was show how to make noodles I followed their technique and never got near to the expected results!! finally found this video!!!! Thank!!!!
German precision of engineering at work here, gentlemen.
I've been doing lots of methods to make Lamian. Last night was my most desperate moment that I failed again. Now I found this video and I'm happy. I'll give it a try. Thanks a bunch!
I forgot my dough for couple of days and it got so relaxed that I heard it snoring when I took it out of the wrap
I'm really excited to have found your channel. I have been interested in this noodle dish for several years and have never found anyone who could explain anything about it.
I look forward to learning more about this from you.
I’ve been trying to find something like this for like forever
Applying german methodicalness (literature review, scientific method, systematic approach) to mystical chinese cooking. YES. I was also wondering how to pull noodles by hand and you did my homework for me. Thank you for this! You should make a follow up video on your quality of noodles after a year of practice!
So I have to do *nothing* to get my dough stretchy? OK, I think I can do that.
Well you need to wait overnight..But basically nothing..
@@fadefaker3486 Still a task that I see myself quite capable of accomplishing. :-)
Use some sodium carbonate! Bake some baking soda for 1h at 350F, and boom: sodium carbonate (moderatly strong alkaline).
Works with bread too. Might have to wait a second time before bake.
I'm doing absolutely nothing right now, but no noodles yet
This possibly solves my fight with Lanzhou noodles I had for over a year now.
Ever since I visited Lanzhou and had the famous noodles there, I wanted to make them myself.
Last month when I tried again managed to fold 3 times before they ripped, still way too thick.
Now thanks to your channel I have more motivation and knowledge to keep going.
Thank you so much for your reading and the video!
Hey, did you have any success? I was pretty excited when watching this video too, but didn't get very far when trying it at home.
看到你从实验的角度去解构拉面的各种特性真的非常过瘾，感觉就像在看Tony Stark在做Mark II一样。很新奇，哪怕是一个不时吃拉面的华人，也第一次从这个新角度考虑拉面。
加油。
所以就老哥你也没做过拉面呗。。
@@是绵羊啊 我有说过我会做拉面？
原来您是远近闻名的拉面宗师，万世之祖，人类之光，世界文化遗产的传承人，有失远迎，失敬失敬。向大佬递茶。您要是再不露一两手，人类将永远失去了拉面这一宝贵的历史精华，文化瑰宝，哪可如何是好？那可不行。
所以我才说也啊，大家都没做过拉面，为什么不这么说？？？
而且学拉面你真的指望不靠有逻辑的实验去学？？那老难了
Learn English
thank you dude. you explained so much why grandma used to make chinese noodles with few soda salt and water.. beside she mixed it all a bit different than you.. btw. they add soda mostly to give the noodle more white color after cooking than add some stretching to it.
*Dough extensibility... now that's what I'm talkin' about* ! 😂
Thank you, thank you from a Chinese woman whose passion is cooking & baking.
Did anyone else try making this recipe?
When my dough finished the autolyse, it was clearly not as wet as his video -- it didn't stick to the bottom of the bowl, and it didn't stretch nearly as much. I tried pulling it using his technique, but it kept falling apart and ripping. I mixed in 1 tsp baking soda dissolved in 1 tsp water and tried again - same problem.
Depending on the specific flour type and weather conditions, you may need to use more or less water to get the right consistency. I'm using Trader Joe's unbleached all purpose flour, which apparently is around 11.8% gluten content. I just mixed in more water and I'm letting it rest for 15 minutes before trying again.
Also using 11% gluten bread flour and also let it rest overnight. Couldn't stretch it far either :(
Yeah, same for me. 50% water content wasn't nearly enough in my attempts, the dough was very stiff. I had to add a bit more water - slowly! just a few drops at a time or I would end up with a slimy mess - to get to the consistency as seen in the video. That being said, it still didn't work. Two or three stretches and it would break almost instantly. Calling this method "foolproof" is a bit of a stretch, haha. Make sure to look at the comment by Moritz Müller, he has some hints and also says temperature might play a role, he claims a warm dough is easier to handle than a cold one.
@@良佳ひろふみ i made some last night with a 13.5%high gluten Ap flour. i was able to stretch it into noodles after about 2 and a half hours. I didn't work it after resting though just pulled it right into noodles. like this ua-cam.com/video/38XuHv8Rgig/v-deo.html
i watched like 30 different videos to make this. I read somewhere that pretty much any combination with pretty much any kind of flour can be made into noodles with enough practice and understanding. That makes sense i guess because historically this is a peoples food. don't over think it. and dont be afraid to mess up.
i do think itd be cool to be able to make dough i can stretch alot and impress people but really i just want good noodles!
@@良佳ひろふみ Thanks for sharing your experiements. I am surprised by your results! I thought low protein flour would be easier to work with than AP or bread flour see ua-cam.com/video/NQYx0BSqF5I/v-deo.html or Thom the chef, Luke Ryemarz, Peter Loi, emmymadeinjapan. My hypothesis is that the super long "autolysis" is not so much about hydration but more about the protease enzymes degrading the gluten proteins, making in it less springy and more extensible.
I have just started experimenting but from what I understand you can go 3 ways: 1. cake flour (potentially mixed with AP) with less protein to hit the gluten sweet spot, 2. knead the hell out of the dough until it is extensible enough or 3. Wait overnight hoping the gluten content of your AP flour has diminished the right amount to be workable. I don't see #3 being very foolproof because if protease activity is the key it is highly dependant on temperature, pH and activity level of the flour you start with.
Anyway. I'm in the rabbit hole so i have to see it through. Andong recipe didn't work for me so I will keep looking.
@@ninja0543576 Did you ever figure it out? I'm in a pickle here as well.
Mann... that's crazy! I respect your work so much. I tried to do it like a half year ago, but gave up and went to the art of bread making. There I have just discovered the power of autolysis (some nasty stuff when working with "high" hydrations), but thought the hydration would be higher. Very interesting! Maybe I will pick the art of Lamian noodles up again, and finally get to the stage of pulling! Thank you so much!
Hey Andong, I've tried this recipe a few times already, but it never worked out for me, could you revisit this recipe?
There must be something I'm missing... :/
Pedro Carvalho, are u brazillian?
Pedro, se você é brasileiro e vive em regiões de sertão ou cerrado você deve estar tendo o mesmo problema que eu, e eu acho que é hidratação da massa. Aqui em BSB tá 20% a umidade do ar, quando eu voltei no dia seguinte da autólise, tinha uma crosta de massa seca e a massa ainda tava muito dura pra puxar. Boa parte dos comentários aqui estão falando ou sobre a sede da farinha de trigo que varia por marca ou dessa questão geral de hidratação
OMG, it's been a very long time I was searching for the recipe of stretched noodles and it's not even a chinese from whom I got it but from a ... german !
You are great man and thank you very much !!!
Now I will make my own homemade stretched noodles
Am so excited 😊😊😊
Emmymadeinjapan brought me here! ❤
I have never seen one of your videos before but I really like this! I have recently gotten into experimenting with high gluten flour and this just makes it more fun.
Yeah, ich denke Alex der kochende Franzose kann jetzt nur noch neidisch sein. Keep up the great Work Mate!
Ja 😁 aber Alex hat den größeren... Äh die größere Nudelmaschine
Sleipnir Alex hätte genau erklärt wie er die Chinesische Nudelmaschine nachgebaut hat.
Andong: German Guy Cooking
Der Alex macht aber Ramen, das ist etwas anderes als 兰州拉面，不是一样的，但是也很好的 ;-) Und Kinder, bei 兰州拉面 ist der Clou schon die Handarbeit. Wenn das mit schleudern nicht klappt (oder Mutti schimpft weil mal wieder Teig an der Decke klebt), dann mache die Nudeln halt Udon-dick. Man kommt da schon hin mit der Zeit. Die Chinesen brauchten auch einige Jahrhunderte bis das alles klappte... 加油！
Hey Andong, this is the best food vid I've seen in years! You persistence in researching how to make dough is just amazing. Keep up the good work!
Where is binging with babish lmao, poor guy was kneading for 3 hours
Lol nice
Endlich mal, dass jemand auf UA-cam die Sache mit den handgezogenen Nudeln vernünftig aufgeschlüsselt und ausgetestet hat. Hab schon so oft, selbst mit dem Lye Water, versucht diese deppaten Nudeln zu machen, es ist aber immer bei den Bian Bian Mian (Streifen schneiden und ziehn, ging aber immer super gut und Konsistenz war mega) geblieben. Ich glaub ich habs jetzt aber verstanden :D Danke!
Thanks mate! Think I finally understood the crucial part about hand pulled noodles!
Pong wei
Raise the PH in water. Use baking soda or a aspirin. Use Durham flour. If you bake these noodles, you will have pretzels.
Nope, baking soda is normally sodium bicarbonate, you need sodium carbonate for this job. Otherwise you will get things like Spätzle...
Funny u mentioned pretzels. I was thinking that! I made pretzels from scratch n after watching this video I remember how stretchy the pretzel dough is.
Pretzels are dipped in lye water(sodium or potassium hydroxides), they don't have baking soda mixed in. I have no clue why you think aspirin is a substitute for any of these items.
Literally what I was looking for. A few weeks back I too watched a lot of Chinese folk hand pulling noodles. I tried but failed miserably. I'm watching this in bed before sleeping so I really don't wanna get up to make the overnight dough lol. But I will make it in the morning and leave it for half a day until dinner time. Let's see how it goes.
How did it go bro
Hey Andong, please help me. I tried this method four times now, always with batches of 250g of flour, 125ml of water and 2.5g of Salt (Jodsalz) and I was never ending up with a good dough.
As described, I was mixing it all together, was putting it in a bowl, cover with plastic wrap (Frischhaltefolie) and leave it for like 24 hrs. Perhaps it's too cold in my kitchen, since it's winter in Germany? Dunno.
I tried to work with the resulting dough but it never ended up nearly flexible enough, even though I was folding and twisting it for like two hours.
Twisting the dough always resulted in two distinct "strings" of dough that refused to unify, they were getting thinner and thinner and finally tearing. The dough simply was never smooth enough. I don't know whats wrong.
I am using All Purpose Flour from "Penny", tab water and "Jodsalz", no alkali
.
Perhaps you could elaborate a little on resting time and the kind of salt you are using.
Your kitchen must be warm enough (27°C or above)
Love your video and thank you for making it. I love the scientific part of food a lot and the video made the information very digestible.
Autolyse is a tricky one to explain. While the terminology refers to the destruction of cells by enzymatic reaction, Prof. Raymond Calvel points that it is a method for only flour and water to hydrate itself, to reduce development and mixing time. It’s a practice that most bread baker’s understand. Salt and other stuff is not usually added as, for example, salt is hygroscopic. Gluten needs the presence of water in order to develop, therefore anything else would somewhat take away some of that needed water. Not that people needed the nitty gritty details, but if anyone was interested more about it. :)
He's become too powerful.
The hero we all need, hats off. I've been searching for a video like that for a long time. Thanks
When resting the dough overnight do you just leave it on the counter or put it in the fridge?
Bbbuttersknife pretty sure he left it Bc when he came back it was in the same exact spot
man i'm so proud of you, in my mind I was explaining the process and then you arrived to the point, following my thoughts. I'm very impressed of your research, and actually you're the only one that applied scientific method. Great great great
Crazy how they found out about making some weed into rock, boiling to the rock to make alkaline water and put alkaline into noodle for stretchy dough.
Potash was discovered mostly the same way.
People will burn plants as fuel, some noticed the ash was funny looking, then through either attempts to make mud for construction or medicine discovered the alkaline properties of certain ashes. From there it's trial and error until you get a product you want.
Fantastic. Quickly sorted out what I was doing wrong (too much water and waaaay too short of a rest). Thank you.
It's not everyday that you see someone actually using scientific papers to back up their claims or find out new things. This is amazing, can't wait to try it out
For people who don't know how much a kilogram is.
It's 1000 grams.
You're welcome.
Man I even quit myself a year ago by research finding out kansui is the only method in handpulling. When I first view your video here I'm thinking it'll be another false hopes., it turns out making it incredible satisfying. Good job in research. I'm gonna try this later.
First attempt.....massive fail. Not even close.....no stretch whatsoever. I will try five more times.....and will read through all these comments to see if anyone has succeeded......
dude, u r making history of a caucasian male making Chinese cuisine. In my heart, there is a trophy for u. cheers
It just shows that being a nerd can pay off in the end. I'm gonna test this right now! Won't my daughters be delighted if we manage to make hand pulled noodles.
Thanks a lot!
Thank you so very much for creating this video. I am getting better at the handmade noodles technique and I have some physical challenges so it makes me feel awesome that I keep trying and stuff like this it is actually very good physical therapy. These noodles taste good and have the awesome texture as you mentioned, so making them regularly is also part of a routine which includes said kitchen exercise during the making. Thanks again for making this I learned a few very important tips and your video is worth re-watching overtime for this so I intend to recommend it to anyone I meet that we get chatting about the noodles. Thank you very much!❤
I tried it right now, made the dough yesterday and I was really excited to check it today. I can tell this is the right path, but for me, the first tie didn't cut it. My dough still wasn't strechy enough, by the 3 ou 4 pull, while the strings were still too thick to cook, they snapped. I did my best for the first try and I don't regret it, I hope to manage in the future.
THANK YOU FOR HELPING ME on my first step towards trying to create my favourite noodles!!! I have NEVER gotten close based on google searches for recipes on both English and Mandarin websites. Now I can skip the queue to the hotpot restaurants because honestly, I only go there for the hand-pulled noodles and pay TOO MUCH for it too.
Den höchsten Respekt für Deine Recherche. Schön zu sehen, dass ich nicht der einzige obsessive Küchennerd bin. Beste Grüße nach Berlin! Mach weiter so! Du bist echt gut!
Congrats! You're definitely more patient than I am. I go with the easier pulling technique, since I don't have elite skills :) These days when I make pulled noodles I don't even add alkaline and I also make the dough a day in advance. It's more for time saving, since I have to work during the day and it's easier to make the dough the night before and put it in the frig.
Also I find that tearing the dough in the initial mixing helps. Usually I make the dough at night, then in the morning I stretch, fold, twist and repeat. During my lunch break, I stretch, fold, twist, repeat. By dinner time, the dough is pretty elastic and I can quickly pull the noodles.
YES! FINALLY! I have been looking into how to do this for ages, and I've tried a bunch of times without real success (a few worked kinda sorta, but not reliably so). This gave me the motivation to try again :D
Your passion for everything u do , and ur smart approach to understand wht u doing is the way to success... keep walking bro!
Making pan fried noodles and decided to go old school.
I had the ingredients figured out and will bake some baking soda tomorrow....but it's the science and even the technique you helped me with here.
Thank you!
Next month i will visit Germany/Berlin for the first time and I searched for street food, that's how i found you. Your style is contagious convincing and funny, so I checked for more. This video made me subscribe, loved the research you did and the scientific way to solve the problem :)) Well done! :D
This is really good content man. Like a head and shoulders above the majority of food channels. Including those of major publications and those that get millions of hits per video. I really can't stand them. You're instincts for culinary investigation are spot on. Keep it up.
i just randomly clicked the video and im so glad its German based because the categorizing of flours are always different in various countries, its always hard to follow "high/low gluten/protein flour" or "cake flour/bread flour" when here its only written in numbers and there are different types of bread flour here too. I learn something new!!