Tuesday, September 27, 2016
Friday, September 16, 2016
Penghui for Noodles
But today I made a batch with 1/16 of a tsp of this white powder directly into a cup of flour and water. Worked for 15 minutes, left over night and then cut and worked into noodles this morning. It was very stretchy. A few strands broke so I couldn't get it into one super long noodle to wrap around my hands many times and stretch, but it made a pretty decent pulled lamian all the same.
Then they went into a lamb stock with kale. Actually really chewy, and a great noodle. But I noticed afterwards a slimy texture in my mouth and a little lye-burn on my tongue and palate. It's still a little burnt a full 12 hours later. So I do not recommend putting this in the dough.
I'm going to try a diluted solution and working it into the kneaded and rested dough, maybe a little more of it, not just splashed on, will work without tasting weird.
Posted by Ken Albala at 4:10 PM 18 comments:
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