I think the batter will stick to the sheet better and be thinner if you leave the sheet inside to allow it to get hot before pulling it out and putting in the batter.
Thats quite a machine...I learned how to make these noodles and wrappers from scratch in Vietnam, and thats not easy. This looks easier but I wonder if parchment paper cut to fit would work best instead of oil or the towel?
That's a great idea. I am afraid that it's tough to make it level and water will moist the paper and I'll have a tough time removing. The fabric sticks but Vietnamese old way has it anchor down on the pot so it's easy to remove.
@@fishsaucemama How about a silicone baking mat or silicone dehydrator sheets? There are lots of different sizes, Amazon has "Kispog 10 Pcs Silicone Dehydrator Sheets, Square 14x14 in" that might work.
I ran into the same problem when first time making the noodle. It was not perfect it has holes. Make sure the induction stove is leveled. Don’t brush oil on the tray. It should be non stick.
Can you do a video on the shrimp and fish ball noodle soup you’re eating at the end of the video. I used to eat something similar when I lived in CA…I missed it so much.
I just bought one of these devices... I saw the big restaurant size ones in a Chinese restaurant supply, it was like a little house with seven trays, something like that. Thirty years later someone finally made a "home" size one! I really love this kind of noodle and rice sheets, nobody makes them in my little town.... In other cities you see this as Vietnamese take-out food, and of course in dim-sum restaurants, but here I'm on my own! I think this may also work for the "cold skin noodles" that are just made of wheat starch? Maybe as a by-product of making wheat gluten from flour. I have done this myself, and it seems like about the cheapest food you could possibly make! I enjoyed this video, now I have an idea what to expect! This seems like a good thing to do outside on a portable burner, it looks like a lot of steam.
Question: You say it is sitting on the induction cook top. I have a portable induction top. Is that like what you used? I am asking because my cousin bought me one of these for my birthday.
Hi Sarah. I used high temperature. Mine was 464, I guess it's Fahrenheit. What you need is keep the water boiling at all time so that the steam can cook the mixture fast. It can take a few repetition to make those so you don't want to wait forever 😆.
Great comment, Jactan. I often wear gloves when I deal with meats. It's tough for me to remove my rings every time because I cook very often. Removing the rings is a piece of work for me. They seems to wrap around my finger very well or maybe I have gain some weight. Great attention! Thanks for your comment.
