...continued supposedly a "secret ingredient" that helps the dough stretch, I've found some people claim it's ash, and lye water, I've also found some claim those ingredients are only used as a cheaper alternative to using eggs to make the dough elastic I did find though that using a high gluten flour was more important that anything, examples would be cake flour or bread flour hope this helps
I know you asked this a while ago but I thought I'd add this response so others who want to know may also find the information you can do an internet search for "la mian dough recipe" and should find a good recipe for this noodle dough also the only video I found on here that includes instruction on how to make them also gives a basic noodle recipe, search videos for "Culinary Secrets with Chef Tomm: Chinese Hand Pulled Noodles Episode 003 Part 1" and you should find it, also there is...
They were so tasty, much missed!
...continued
supposedly a "secret ingredient" that helps the dough stretch, I've found some people claim it's ash, and lye water, I've also found some claim those ingredients are only used as a cheaper alternative to using eggs to make the dough elastic
I did find though that using a high gluten flour was more important that anything, examples would be cake flour or bread flour
hope this helps
I know you asked this a while ago but I thought I'd add this response so others who want to know may also find the information
you can do an internet search for "la mian dough recipe" and should find a good recipe for this noodle dough
also the only video I found on here that includes instruction on how to make them also gives a basic noodle recipe, search videos for "Culinary Secrets with Chef Tomm: Chinese Hand Pulled Noodles Episode 003 Part 1" and you should find it, also there is...
what kind of fluar do they use