Hand Pulled Noodles: A Foolproof Method for STRETCHY Dough

It took me years to finally discover the secret to hand pulled noodles. This is my foolproof dough recipe, now we can finally start practicing and become noodle masters!
► Credits to Will Lee for his amazing noodle pulling footage
• How to Make Chinese Ha...
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► Hand Pulled Noodles - Dough Recipe 🍜
500g wheat flour, ideally high gluten (I used12%)
5g salt
250g water (tap water in Berlin is slightly higher in pH)
rest overnight
optional:
3.5g lye water (kansui), OR
1tsp baked baking soda (🇩🇪=Natron, gebacken), dissolved in a teaspoon of water OR
1tsp potash, dissolved in a teaspoon of water
► MY NAME IS ANDONG
Food is so powerful in bringing cultures together - something I learned when I lived in China. So let's travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture.
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[@michaeljeanrichard4]

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

[@GregLescoe]

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.

[@toniwels8195]

​@@GregLescoethank you😌

[@toniwels8195]

You've saved a life and a stomach, cheers😌✊

[@ROOSON1]

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

[@NochSoEinKaddiFan]

This needs a pin!

[@fitrianhidayat]

I should've came to comment section. Almost half of the video was an intro

[@thevrdog4194]

thankyou!

[@dashengshao4764]

Can't believe I am learning Chinese cooking from a German, LOL

[@lukasoitzl133]

My friend said the same when I showed him the source of my great Chinese cooking. 😂

[@alexnik7110]

from russian who lives in germany

[@anlongdus]

他做饭的真棒啊！

[@peterc66]

From a German*, not a Germany ;)

[@zixinlai1459]

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.

[@moritzmuller9014]

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.

[@simonparzer]

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?

[@moritzmuller9014]

@@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. ^^

[@crimsonstar108]

Sounds like sex tips

[@Spoteem]

Whoa buddy

[@somerandomdude3476]

I guess my Problem was then, that I let it rest in the fridge xD

[@ChineseCookingDemystified]

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

[@thisissteph9834]

@@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.

[@Ernthir]

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.

[@Anesthesia069]

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 ;)

[@jmbkpo]

Haha i was expecting the chinese cooking channel

[@TC-iw6gg]

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!

[@dro8528]

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.

[@iaoys]

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!

[@GraceJing]

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 :)

[@ttime441]

It’s fun to watch if the chef makes those where people can see them while eating

[@AdamBechtol]

:p

[@Raoena]

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.

[@lexumi5161]

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?

[@TheAgaskins]

@@lexumi5161 try again and make sure you're doing everything right

[@tugloo1]

Alright KZbin recommendation algorithm. You win. This video is perfect.

[@JJsheep]

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 ✌️

[@trigostarden1155]

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.

[@mikulastoman3010]

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!

[@Zinkx.]

riiiiight I've just been getting into his vids the other day and thought the same thing xD

[@koelling]

same here ;-)

[@martinreichel6850]

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.

[@jeo1812]

The algorithm must have picked up on this, because I loved this video and I love Alex the French Guy

[@yukonher]

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.

[@Shaman5EUSK]

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.

[@crabapples1995]

Totally. Like having a notebook by your bed for lightbulb moments.

[@Woolygrizzly]

Im soery i cant like your coment

[@ibimsnet3853]

Was los digga ich warte mit dem kleinen Auto

[@nytchilittaa7294]

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

[@ksp6091]

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

[@OliverBurkill]

I had been waiting for this video, I knew you would find a workable method. I'm making some dough right now.

[@SushantKalia]

So what was the result?

[@bllybao]

yeah, so after 10 months, how was/is your dough doing? xD

[@maysk.5998]

It's been a long time so how did it turn out

[@michalstejskal8864]

It's look like Oliver was strangled by his own noodles during making them :-O

[@midwestside1969]

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!!

[@NyresExe]

Now THIS is great content!

[@machinedgod]

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!

[@harshgandhi100]

Your chinese cooking videos are really a threat for chinese restaurants😝. Thank you. It was so educational and yet so interesting and entertaining.

[@darkmage35]

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.

[@kristians.wesslen9788]

Most under-watched cooking channel by far. You're killin it Andong, keep doin what you're doing. You're an insipiration my man!

[@4imee198]

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

[@smamat79]

Bravissimo. Quoting a scientific paper is another level. You have surpassed many cooking channels out there!

[@puneetbshah]

.......... 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!!!!

[@baran7712]

3:47 alter wie sind die drauf gekommen ››bruder lass mal steine kochen‹‹ ››bruder genius‹‹

[@emilychb6621]

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.

[@lennardgiebel4365]

@@emilychb6621 Die Vorstellung das jemand random Steine kocht bleibt zu lustig 😂

[@mentalitydesignvideo]

@@emilychb6621 stimmt, die Idee dass Alkali koennen aus sauerstofflos gebackenem Holz/Pflanzenmaterial zu erwerben is ganz alt.

[@noahhermanns2934]

Chinesen essen alles XD

[@christophlange6347]

@@noahhermanns2934 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 ...

[@manchesterunitedno7]

German precision of engineering at work here, gentlemen.

[@sushiraider3662]

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!

[@sushiraider3662]

@@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 :-)

[@mytech6779]

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.

[@HenriqueTozzi]

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!

[@AZ-ye2jq]

A+ for the scientific method. Also video production and hustle.

[@jeremiahsingularo7340]

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.

[@catman72]

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 ! 😍

[@catman72]

@@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.

[@MrAbstractj]

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.

[@jc_jc_jc_jc_jc]

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!

[@celankingkong3148]

just put some vinegar in the steaming water

[@catman72]

@@celankingkong3148 tried it, cant say i see a difference. still off-white results.

[@midwestside1969]

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. :)

[@hiddens2346]

Duuuddee your filmography is just 💥

[@jackchau9545]

finally, FINALLY, a foreign man with such proper and deep knowledge of eastern cuisine, techniques, and culture! Props to you man!

[@Wolkjewrites]

I loved every second of this video! Scientific, entertaining, focused on food, all the things! Thank you!

[@patronusstag]

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.

[@yangterendias9897]

How did it go bro

[@邵永亮-p1s]

great work. respect from Lanzhou China. I love lanzhou noodle😀

[@IbrahimMohammed-dd7xf]

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.

[@JZhang-ld5kx]

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 ❤️

[@zeemee09]

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.

[@CamaroMann]

So I have to do *nothing* to get my dough stretchy? OK, I think I can do that.

[@fadefaker3486]

Well you need to wait overnight..But basically nothing..

[@CamaroMann]

@@fadefaker3486 Still a task that I see myself quite capable of accomplishing. :-)

[@AnOtterCoffee]

Use some sodium carbonate! Bake some baking soda for 1h at 350F, and boom: sodium carbonate (moderatly strong alkaline).

[@Twofix]

Works with bread too. Might have to wait a second time before bake.

[@davidf3347]

I'm doing absolutely nothing right now, but no noodles yet

[@Johnny-dangerously-s5n]

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!!

[@赵俊羽-x6w]

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。

[@是绵羊啊]

所以就老哥你也没做过拉面呗。。

[@赵俊羽-x6w]

@@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。

[@是绵羊啊]

所以我才说也啊，大家都没做过拉面，为什么不这么说？？？

[@是绵羊啊]

而且学拉面你真的指望不靠有逻辑的实验去学？？那老难了

[@jonathanwahchai4350]

Learn English

[@taylorsessions4143]

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!

[@jinn2722]

Where is binging with babish lmao, poor guy was kneading for 3 hours

[@santiagoarce5672]

Lol nice

[@mogbaba]

You should either become a journalist or a detective, I love your passion for investigation, thank you for the video.

[@Sleipbaba]

Yeah, ich denke Alex der kochende Franzose kann jetzt nur noch neidisch sein. Keep up the great Work Mate!

[@marvinblue6825]

Ja 😁 aber Alex hat den größeren... Äh die größere Nudelmaschine

[@Cyberia398]

Sleipnir Alex hätte genau erklärt wie er die Chinesische Nudelmaschine nachgebaut hat.

[@emilychb6621]

Andong: German Guy Cooking

[@C00ltronix]

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！

[@mirzabaig4711]

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.

[@oneDonly]

For people who don't know how much a kilogram is. It's 1000 grams. You're welcome.

[@Needassistance]

When I first saw this video it blew my mind because I wanted to learn this for so long. It should have like 10 mil views.

[@mugensamurai]

He's become too powerful.

[@李学良-z4h]

You are......a god....I mean, i as a Chinese respect you for bring true Chinese cook into KZbin!

[@1bbasket]

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.

[@zazio5535]

Nope, baking soda is normally sodium bicarbonate, you need sodium carbonate for this job. Otherwise you will get things like Spätzle...

[@suzannelove]

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.

[@mytech6779]

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.

[@altersami9660]

Bravo! Finally someone who understood and studied the recipe, instead of blindly testing out and following recipes.

[@pedrocarvalho5415]

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... :/

[@calebelino1518]

Pedro Carvalho, are u brazillian?

[@uhulpires]

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

[@randomorigami6416]

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!

[@rhiji4583]

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.

[@AliAli-qm3nk]

Your kitchen must be warm enough (27°C or above)

[@josh1581]

Fantastic. Quickly sorted out what I was doing wrong (too much water and waaaay too short of a rest). Thank you.

[@m1nl-l1a23]

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.

[@kurosujiomake]

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.

[@vizzzin3433]

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!

[@georgianbroadcaster4700]

Andong ia giving you the secrets of cooking like no other. Thanks, brother!

[@dndnz8270]

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!

[@homerhe7962]

dude, u r making history of a caucasian male making Chinese cuisine. In my heart, there is a trophy for u. cheers

[@nilsblackwell5212]

This. Was. Fantastic. Answered all my questions. Thank you!

[@benliu9956]

You actually looked up for scientific journal about pulling noodles... such an amazing effort

[@Bbbuttersknife]

When resting the dough overnight do you just leave it on the counter or put it in the fridge?

[@artimis_]

Bbbuttersknife pretty sure he left it Bc when he came back it was in the same exact spot

[@juniormota470]

Thank you very much for tip. I'm using this information in my pizzeria! The dough is wonderful. I am brazilian! Thank you so much.

[@southpark5555]

Two thumbs up! You even look the part at 9:08. Hats off! One of the best videos and achievements I've ever seen.

[@glynislailann9056]

Thank you, thank you from a Chinese woman whose passion is cooking & baking.

[@artursztuc9140]

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!

[@simonparzer]

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.

[@lunerv771]

Good work! Another chinese learning from a German. Admire the focusing spirit that a German can put into small but interesting topics.

[@Hshirata]

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!

[@JennySimon206]

Good job. I learned this in a cooking class. The secret to real ramen is the alkaline water also so makes sense. Next trip to the asian market I will be looking for that ingredient. Homemade noodles are the best for sure. Asian food is my favorite.

[@benth162]

My other half is Vietnamese and noodles are always on the menu, but some noodles he buys smells so bad from Alkali I won't eat it, but he does have to rinse it quite well before even boiling it. I remember as a boy that mom would make wonderfully thick and delicious noodles for stews and the like. It was a lot of work and made a mess of everything in the kitchen but it was worth it. Most of us now do not have a large enough kitchen to be able to make those noodles, but someday I would like to try it. Great video Andong !

[@davidlee883]

Remarkable. Support from a Chinese researcher. 🇨🇳🇩🇪

[@nlo114]

I have never made noodles in my life, but having watched this, I am now an expert.

[@thedude110]

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

[@iral6073]

Andong, you are great. Thank you for researching and giving me this ready made. Truly my style of reverse engineering recipes!! Well done.

[@kyleguo7007]

Man, as a Northwestern Chinese who was brought up by 拉面（ hand pulled ）,I have to say, I learned a lot! Thanks!

[@Beselcore]

Endlich mal, dass jemand auf KZbin 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!

[@DouglasKYoung]

Great document on this craft... from first principles too. This removes the doubt factor about trying something new or unusual typical only of the best of breed videos. Bravo.

[@adelinetan164]

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.

[@meisawsom1309]

Nice condensed information, easy to understand. Great video!

[@fabiobalaguer7633]

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.

[@nic4740]

ich habe dich erst vor paar tagen gefunden und suche safe seit 1 stunde nach so einem nudel rezeptz und dann seh ich das du so ein video gemacht hast

[@zeldude1239]

you are one of the best cooking KZbinrs love the vids

[@Lell097]

KZbin suggested me this. Not even disappointed. Nice video

[@rh5971]

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.

[@jellioso]

Sehr wunderbar! I’ve tried for quite some time to learn how to make hand pulled noodles, since I live in an area of the US where you just can’t get fresh ramen anywhere. Gonna get a dough started tonight and see how it goes!!!

[@szeernsiow]

love the positive energy in the comments! great video btw :)

[@acaciaknights4719]

This has helped me sooo much

[@Evynight]

thank you. your a genius. i make the dough today and cant wait for tomorrow

[@danver314]

Your passion for everything u do , and ur smart approach to understand wht u doing is the way to success... keep walking bro!

[@deetha9209]

This is the most helpful video I have seen yet

[@wowzer_z0]

We needed this video , a guy researching and experimenting with flour just for the greatness known as noodles

[@BUEFFES]

Thank you so much. It worked on my first try. Now I can practice the pulling technique!