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Lanzhou Lamian noodles help

Lanzhou Lamian noodles help

Hi all!

I’m trying to make Lanzhou lamian noodles from scratch, but my dough has very little strength or elasticity. It stretches poorly and doesn’t seem to develop the extensibility needed for hand-pulled noodles.

I refrigerated the dough overnight hoping the elasticity would improve, but it still isn’t great.

I’ve uploaded a YouTube video showing my kneading process and the current condition of the dough. I’d appreciate any feedback on what might be going wrong and how I can improve the dough’s strength and elasticity.

Link to video is here:

Recipe:

-500g of blue twin spoons special dumpling wheat flour

-300ml water (60% hydration)

-5g sodium carbonate diluted in 12ml warm water (I baked bicarbonate of soda at 130 degrees celsius for 1 hour)

-4 g salt

Thanks in advance for any advice!

u/Wegovy_semaglutide

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Let's Talk about LLM recipes

Let's Talk about LLM recipes

As part of our ongoing "Let's Talk Series" we want to (temporarily) embrace the madness that is ChatGPT cooking. This one will go a little bit differently. We'll leave this one up for 2 weeks and we want you to ask ChatGPT for a recipe, post it here, and then we can all try and make it and see what happens (and probably/hopefully improve it). Pictures and thoughts are highly encouraged for this one.

Created Dec 15, 2011

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