xiaocai Posted November 10, 2009 at 07:31 AM Report Share Posted November 10, 2009 at 07:31 AM Alright, I see. So I think here 碱 could be sodium carbonate, which is also called 苏打 or 纯碱 in Chinese. Sodium carbonate and potassium carbonate works in pretty much the same mechanism but somehow the noodles made with the latter one will be much more stretchable and 筋道 when boiled. So I think that is why the authentic 兰州拉面馆 insist on using 蓬灰 instead of 碱 even the latter one is much more commonly used in other noodles. Quote Link to comment Share on other sites More sharing options...
taylor04 Posted November 12, 2009 at 04:06 AM Report Share Posted November 12, 2009 at 04:06 AM This is an American chef who has learned how to do it, shows you how to do it but hes obviously not as good as the Chinese ones. The recipe he uses is 300g cake flour, 50g all purpose flour, 200g water, 15g sesame oil, 6g salt, 3g baking soda. I'm not sure if its his dough or its his technique, but he keeps making the noodles uneven, but at least this is a recipe thats proven without having to find some weird stuff Quote Link to comment Share on other sites More sharing options...
taylor04 Posted November 12, 2009 at 04:09 AM Report Share Posted November 12, 2009 at 04:09 AM and with practice, maybe you can make as many as this guy! Quote Link to comment Share on other sites More sharing options...
imron Posted November 12, 2009 at 11:27 AM Report Share Posted November 12, 2009 at 11:27 AM No self-respecting Chinese noodle chef would use a mixer. Quote Link to comment Share on other sites More sharing options...
taylor04 Posted November 13, 2009 at 12:10 PM Report Share Posted November 13, 2009 at 12:10 PM I tried making it last night, it was a complete failure. The dough was too sticky so I added some flour... too much flour. I'm going to try again today sometime. Quote Link to comment Share on other sites More sharing options...
imron Posted November 13, 2009 at 12:15 PM Report Share Posted November 13, 2009 at 12:15 PM Do you have potassium carbonate? Quote Link to comment Share on other sites More sharing options...
taylor04 Posted November 13, 2009 at 12:31 PM Report Share Posted November 13, 2009 at 12:31 PM No, I'm trying the one American chefs recipe, he lists his ingredients and demonstrates making the noodles so it should work... Quote Link to comment Share on other sites More sharing options...
taylor04 Posted November 13, 2009 at 08:16 PM Report Share Posted November 13, 2009 at 08:16 PM I tried again with that recipe, realized my mistake. I accidently wrote down 300g of water instead of 200g. The pulling process is really hard and I kept breaking the noodles. I found that I could make really small batches and pull them pretty well. I would first make a really thin long log, 2-3 feet and pull that with some good success. Quote Link to comment Share on other sites More sharing options...
caposcott Posted March 17, 2010 at 05:11 PM Report Share Posted March 17, 2010 at 05:11 PM Hi everyone, im a newbee to this forum and so glad i found it, there is allot of useful info on here. Could somebody please translate only the noodle recipe from this video please. i just need the ingredients he use's to make it. Don't need the rest of the recipe. I still a beginner to mandarin so don't understand. http://www.youtube.com/watch?v=6z4zL9U2NyE Thanks allot!! Scott Quote Link to comment Share on other sites More sharing options...
taylor04 Posted March 17, 2010 at 05:36 PM Report Share Posted March 17, 2010 at 05:36 PM We had a post about making pulled noodles awhile ago, its not as easy as it looks, but theres a whole thread dedicated to it here http://www.chinese-forums.com/index.php?/topic/15052-%e6%8b%89%e9%9d%a2-la-mian-hand-pulled-noodles-dough-recipe&page=2 Quote Link to comment Share on other sites More sharing options...
caposcott Posted March 17, 2010 at 08:36 PM Report Share Posted March 17, 2010 at 08:36 PM I know about that post, i read it a while ago and i make hand pulled noodles allot. I have a good recipe but in the video the chef adds a white powder to the flour other than salt and i just want to know what it is. I already make noodles with 速溶蓬灰 .. but i add it in liquid form when the dough is already made. He adds a powder to the dry ingredients Just curious if its the same.. Quote Link to comment Share on other sites More sharing options...
taylor04 Posted March 18, 2010 at 10:52 PM Report Share Posted March 18, 2010 at 10:52 PM Yea, that was talked about in the other thread, the other powder he adds is 碱 jian3. I posted the same video over there, and we discussed about the 碱 and 速溶蓬灰. I even made some noodles without either of them, but it didn't have a very good stretching consistency. imron In the video they talk about adding 碱 which I guess serves the same function as the 速溶蓬灰. A quick search reveals that in English, this is alum, which although used as a food additive apparently may not be that good for you. Quote Link to comment Share on other sites More sharing options...
imron Posted March 21, 2010 at 07:49 AM Report Share Posted March 21, 2010 at 07:49 AM Merged. Quote Link to comment Share on other sites More sharing options...
rnakashima Posted April 12, 2010 at 07:14 AM Report Share Posted April 12, 2010 at 07:14 AM I've been reading a bunch of blogs also trying to figure out how much of the liquid kansui to use (this one: http://i6.photobucket.com/albums/y206/lilyng2000/amay019.jpg) in a ramen noodle recipe. But I'm not sure I've heard a clear answer. Can any one help? Also, according to these posts, cake flour has less gluten than the other flours and is probably less sticky ... which probably explains why the dough keeps breaking when you pull it: http://www.rameniac.com/forum/viewthread/319/#388 Anyway, I hope I helped someone ... now can someone help me? Quote Link to comment Share on other sites More sharing options...
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