Do you have any alternatives to penghui? I can't seem to find it in my local Asian grocery store, and I have always wanted to hand-pull noodles. A measurement would be helpful as well. Thanks for this great tutorial!

We need more of your awesome videos, please thank you🎉🎉 great job

Quick question I have kansui Will this would for these noodles?

My friend, where can I buy pengui at? can't find any here in the US :(

nice bro !!! it let me understand how to make noodle 👍👍👍

Hi! Great video. I wanna start making noodles and I don't know what I can use instead of the penghui, cuz I can't find it in Venezuela and I don't know if I'll screw it if I don't add it

Is there a UK alternative to penghui

great video! there are any different between kansui and penghui?

Aku ingin membuat nya tapi seperti nya lama dan sulit 🤭

Peng hui ? I cant find it anywhere. someone told me its not available in USA. WTF?

❤

Rly appreciate:)

Best video ever. Thank you! ❤

Man I keep trying to pull the exact same and it's still breaks on first pull

what is the penghui sui

Bro this is the best by far video i have ever seen..I have been trying to make pulled noodles for 2 years now and can not get it to stretch..I have a full asian markets 20 Minutes from where im from..what would be safe for me to use to add to dough instead of penghui ..can you please help me

Good day chef Im from Philippines been looking for penghui for 4 years i was a handpuller but it just hard to look here for penghui how can i order penghui do you have a site thank you

Hi bro, I have a question about the ratio between the flour,water,salt and penghui. If I use 300g flour, so it would be 150g of water, 3g salt and 3g penghui is it right ? I saw a lot of people they use eggs instead of using water to make the noodle have a yellow color. So I wonder the ratio of egg we use to make it. Example if we you 500g flour or 300g flour so how many egg we add into it? Thanks for your help bro.

problem is you can't find penghui outside of China that well. Baked baking soda works, but it's the availability of it.

Is there a way to get pung huei outside of china in Europe or America? I'm a year late, but maybe you can still help.

Like 6month Store noodles how to make sir

Hello! Can the dough be kneaded using a mixer or does the recipe reuire the kneading to be hand done as opposed to just the pulling part?

While watching,i've been practicing to make this noodlle....thank you

Wow❤

Someone can tell me what is penghui?

Where will I get phongoi

I work in such a Chinese restaurant and I know how to make testa well. The name of the restaurant where I work is Lanzhou. I have photos and videos about how I work. I am from Kazakhstan. I want to go to America and work. If you can help me, I want you to write😢

Why don’t you mix the salt into the water, 1st.

Awesome technique ❤❤👍👍👍🇱🇰🇱🇰🇱🇰

Where are you getting the penghui?

Other youtubers claim you don't need penghui, what do you think?

You're great teacher 👌 thanks

Very good Video! But i think the most important thing is the speed of pulling the noodles! Many people are scared by pulling, that's their own trap! The faster you pull, the more the noodles get.

did you use all 15 grams of Penghui water, or only use some until the dough starts to become elastic?

What is that powder for the nice stretch

Fantastic video William. My wife and I are friends of your Dad. He came over yesterday with your noodles for all of us. Absolutely delicious! We've got an extra serving that we're looking forward to eating this evening.

Excellent technical discussion. One area of improvement is the focus on alkali aspect of penghui. Other commenters are failing because they are trying with kansui or sodium carbonate. In fact, it's not the alkali in penghui that's making the dough soft and stretchy, but reducers. So trying to replace with pure alkali will lead to failure as that makes dough actually harder to pull.

Hay where do you get your Penghui powder btw? It's kinda hard to find online.

Felicidades por tu canal

Hola amigo soy de ecuador , seguí tu receta pero la masa no se me hace muy elástica , y estoy intentando agregar un gramo más de sal y 20 gramos más de agua

Thank you! You made it easy, and to the point…. The other videos…. They try too hard with too much info or fly by the important details…. You have what’s needed

Spettacolo!

Thanks so chef. But what is the penghui? N AP flour means?

Really you are great how nicely explained we have to salute

teach

Thanks William, you described the alkaline addition which most videos do not. Could you name commonly available alkaline we can use?

Best demonstration! - Can you freeze the noodles? - Do you really need to create that alkaline solution?

What kind of flour it's the best?

I thank you so much your video is the most pertinent., I hopefully wish my restaurant work 🙏🏾❤️with love from northeast. 🇫🇷

It is nice to see how the noodles are made by hand. I would love to try at home. The questions I have are 1. how long would it take to make noodles(not including the time let the dough rest) 2. Is peng hui available in the U.S. and 3. is it safe to use peng hui when it is so alcaline? 4. what happens if you don't use peng hui?