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.
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17 comments:
I love eat noodles in any form.
Ken, I wonder if penghui is the same as or related to what Mexico knows as cal--in English, builder's lime. It's a white chalky powder that would definitely leave that same kind of taste in one's mouth. In Mexico's kitchen, of course, it's mixed with water, brought to a simmer, and used to nixtamalize corn.
I've been wondering about basic ingredients lately, myself. A while back I remember a Diners, Drive-Ins and Dives where a restaurant owner was making hand pulled noodles and sprinkled lye water during the pulling process; I was curious if it lent elasticity to the outside since hand pulled noodle dough can be a little Play-Doh like. I've subsequently gotten Chinese lye water and Filipino lye water but they're for different uses and unknown concentrations and as such I've no idea how to safely use them and not get burned like you mention in this post
no, cal is calcium carbonate, used in food prep in many ways. This stuff is ash from Artemisia sp.
My guess is it could have been this except its nearly impossible to get in the US, even via internet.
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A powder is made from horsebane. The powder is mixed with water and used as such... I watch a chinese woman who uses it.
I alway interested in watching how to do the hand pulled noodles..and wondering where to buy the penghui ash..hope you can share it with me..thank you
Hi Ken,
Even I have been researching on Lanzhou style hand pulled noodles. Penghui is used as an alkaline agent and as you mentioned, it has been very difficult to find it in US.
I recently came across this video, where the host uses nutritional yeast as a replacement.
URL: https://www.youtube.com/watch?v=WmwRAnd-mQo
I even came across a research paper about effects of alkaline conditions on the wheat flour and noodles (from another video). You might need someone with an access to download the paper.
URL: https://www.sciencedirect.com/science/article/abs/pii/S0733521086800285
Hope you find it useful and would like to hear updates :)
Thanks for writing such a good article, I stumbled onto your blog and read a few post. I like your style of writing..
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you can buy Peng Hui these days from aliexpress I've got some it stinks I mean the smell it smells bad. But it works. Ya still gotta adjust salt and use the right flour
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