After following your food blog for several years, I just discovered your RU-vid channel. Wow, a beautiful song you composed and the video you created, so professional and creative. Truly an amazing lady you are! So nice to see you live, hear your voice and play guitar. Best wishes to you and Bryan!
I found you when I searched Google for recipes for Taiwanese pork soup, Ro Geng Mian. You recipe is simple and well suited for an American kitchen. All my favorite Taiwanese food recipes are there - so happy.
IMPORTANT CLUE: I just stumbled across Autolysis, which involves allowing sufficient time for a flour that still retains enough natural enzymatic content to allow amalyze and protease activity to slowly alter the dough's structure ... in this case to develop and then denature gluten. Definitely a direction worth exploring.
Wow, ive been subbed for a while and somehow I didnt know you were from xiamen. My paternal great great great grandfather was a missionary priest (Dutch Reform Episcopal Church of America) and linguist stationed in Amoy from c.1840-1880. Back then it took 6 months (!!) by wooden sailing ship to get from long island (new york) to Amoy.
The recipe is very good.Nice presentation.I subscribe your channel.I have a small cooking channel please visit my channel and subscribe also. Let's grow together.
Thank you for the recipe. I'll reciprocate with a similar themed chinese recipe I reverse engineered and reworked from elsewhere. Ingredients: 260gr Fresh Pumpkin flesh (calabeza or butternut squash), peeled & seeded 1 lg Egg 2 tbsp Sugar (I like hand-shaved punjabi cane sugar aka gur or jaggery, or some palm sugar) 1 tsp Salt 1 tsp Baker's yeast 400 gr All Purp Flour 2 tbsp (30gr) Veg Oil (I used grapeseed) Directions: 1) Pumpkin: (OPTIONAL HACK: You can substitute an equal wt of canned pumpkin and skip this step) Peel a fist sized chunk of pumpkin, then slice 1/8th inch thick, until you have 260 gr. Scatter slices loosely in a 9-10" cake pan, spray lightly with oil, and steam covered (I used a bamboo steamer set atop a 12" saute pan) on high heat for 15 mins or until fork tender. Drain and discard any visible liquid, then cover and let cool completely. For best presentation scrape thru a tamis until smooth, but you can also just pulse it in a 7 cup food processor. 2) Combine: Scrape down the sides of work bowl to settle the puree, then add all the other ingredients atop the puree except for the oil. Pulse the food processor repeatedly, scraping down as needed, until a damp loose homogeneous mass appears. Spray a large 3L work bowl lightly with oil and transfer the dough into it. Drizzle the oil evenly atop, then knead briefly to distribute and consolidate it into a wet sticky dough. Cover and let rest 10 mins for the flour to hydrate, then flour your counter and knead for 1-2 mins, working in just enough flour so the dough is merely tacky rather than sticky. 3) First Rise: Oil the dough ball generously and let rise in a covered 3L bowl until fully Quadrupled in size (approx 1 hr at 95F or 90 mins at room temp). 4) Second Rise: punch down and lightly knead the dough on a lightly floured counter for 15-20 sec to mostly deflate it, then using scissors and a kitchen scale divide dough into 8 portions roughly 85gr each. Lightly oil a pizza pan or cookie sheet, and shape each dough as follows: Make an OK symbol with your off hand, with the tips of your thumb and index fingers toughing to form a ring. 👌 Gently push a dough ball upward through the ring from below, letting friction stretch the surface tight ... continue until most of dough is through and shaped like a golf ball, then squeeze the last little bit tight. The resulting shape is like a large button mushroom with a stem. Push the stem up into the underside to form a ball, then press lightly agaist the counter to form a rounded hockey puck shape. Place the first dough upright in the center of the pan, followed by the other 7 (as you form them) in a ring around it, all spaced about 1" apart. Spray with oil, cover loosely with platic wrap, and let rise 30 mins or until they're all nearly touching. 5) Cook: Preheat a 10" cast iron skillet to 380F ish (I use an Infrared gun to monitor) and reduce heat to low-med to maintain. Working 3 or 4 at a time, depending on the size of your pan, lightly reflatten each dough into roughly the shape of an english muffin or scooter pie, dip the bottom of a small spice bottle in water then in sesame seeds, then press gently into the center of a muffin, then repeat til you have 3-4 doughs ready. Place them face down in the skillet, cover loosely with a pyrex lid, and pan sear approx 3 1/2 mins or until crispy light golden brown. Turn over, press gently to reflatten the side in contact with the pan, cover, and pansear 3 1/2 mins more until dough is just done ... firm but springy to the touch, and roughly 170F internal. Transfer to wire rack or pizza screen to cool. 6) Enjoy. These make a great alternative to dinner rolls ... they're only faintly sweet, and the pumpkin note is delicate and restrained. I like to tear in half horizontally and spread with a little unsalted butter while warm. They're also good treated as "Thomas's English Muffins" - store in fridge in freezer bag for upto 10 days, split horizontally and toast until golden brown, then top as desired (butter, cream cheese & lox, cream cheese n jam)
My goodness, where have you been all this time ? I've missed your insightful experimental and self instructional offerings ... a kindred spirit. Still hoping to visit sichuan province someday, but the years keep flying past. When you get a chance, would love to see an update on your la mian experiments. I can share some tricks on biang biang mian in return. Will bookmark the vid and watch tonite. +1 in advance, cuz I know you're good for it. 😁
before noodle pulling the right formula for the strechy dough must be tought. NObody online teaches it properly ibuavr gained 10pounds eating all the noodles i made from the recipe i gotten all over the net and still im becoming an expert at knife cutting just like SOBA because allbthe doughninmade following all the recipe are all not stretchy enough to be pulled! what is the big secret why nobody would really share the correct recipe!
I'm reposting this, in the hopes it will be considered worth of pinning, to avoid falling off the bottom of the discussion. I describe some other common alkalai in a separate post further below. HOMEMADE SODIUM CARBONATE (Alkalai): IMO, the easiest and most reliable product for home cooks to use as a strong food grade alkalai is "baked" baking soda. Baking supermarket baking soda for 30 mins at 400F (in a foil lined sheet filled to a depth no greater than 1/4") drives off 30% of the total weight in the form of trapped water vapor and CO2, thus reducing the sodium bicarbonate to simple sodium carbonate, which is a much stronger aklalai. However, unless packaged in an airtight container (I prefer a glass jar with a vaccum-sealed universal lid, and a dessicant packet inside), this alkali degrades over the course of 6 months (or less) due to exposure to airborne humidity and CO2, after which it must be 'refreshed' by re-baking it. Storing in a glass jar will slow, but not stop, this degradation, because every time you open it you allow a fresh dose of airborne humidity and CO2 to fill the headspace of the jar, which is then absorbed slowly into the powder until reopened yet again. SIMPLE STRENGTH TEST: You can roughly check the alkalai strength of your homemade sodium carbonate by dissolving 1gr in 1 cup cool water (if your water is hard use distilled water for this), and dip a universal pH test strip in for 1 second (available on Amazon for about 10 cents apiece ... I prefer pH 0-14 strips with at least 4 reagent pads, for best accuracy). A very fresh sample should read as almost pH 12, a slightly less fresh sample will read as close to 11, and an expired sample that's in need of re-baking will read as 10 or less. Another telltale that your sodium carbonate is not at peak freshness is if there is any visible sign of caking, which indicates it has absorbed moisture.
Of that was your first try you did so well. The master makes it look so easy and even though I've never tried to make them I know that it takes a lot of practice to master the technique.
Thank you for showing. I am very surprised when you use cake flour. I had attended a school in HK for just learning to pull noodles. The teacher never explained to us what kind of flour to use. He just said "flour." Of course, I have never been able to make it at home because it keeps breaking. The cake flour never came to my mind at all for its low protein strength. Thanks for showing.
again and after 200 years----NONE of the people who try this actually has it WORK….so therefore---NOT a useful tutorial at all. Just wasting people's time and money and making them ANGRY.
