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  #21  
Old 29.11.2010, 14:10
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Re: Hand pulled chinese noodles (la mian)

Hey, that was my first post after more than nine months of abstinence!
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  #22  
Old 29.11.2010, 14:26
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Re: Hand pulled chinese noodles (la mian)

Remember to add some egg white. It will make La Mian more pliable.
-A Chinese living in Zurich
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Hi!
Anyone ever tried doing this kind of spaghetti/noodles?
I have found only a site explaining how to do it, but since I don't have the same flours, I'm not able to obtain the same thing. (also I think I miss some steps )

I'd like to try with flours readily available at migros or coop..nothing fancy and expensive.

Here is the site I mentioned:
http://www.lukerymarz.com/noodles/index.html

Thanks,
Maurizio
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  #23  
Old 29.11.2010, 20:18
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Re: Hand pulled chinese noodles (la mian)

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-A Chinese living in Zurich
Someone who did them!! whoooo
Can you explain us if the recipe on the first site is ok (+ white of egg) and what kind of flour do you use ?

Thanks

ps. Welcome
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  #24  
Old 11.08.2011, 21:06
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Re: Hand pulled chinese noodles (la mian)

Time for a bit of dead thread resurrection!

I cannot abide another packet of instant ramen when I have sourced everything else I need for Yakibuta!

Did any of you guys n gals figure out a working recipe making use of Switzerland's flour selection?

My first experiment starts this Sunday... I currently have migros weissmehl, some backpulver, sesame oil and I'm going to be looking around for an alternative to cake flour. Perhaps globus might have something, and I'll try the Japanese store Nishi up on Schaffhauserstrasse too
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Old 12.08.2011, 01:33
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Re: Hand pulled chinese noodles (la mian)

As has already been widely documented, replacing 10-30% of regular flour with corn starch (maizena) is the same as cake flour.
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Old 12.08.2011, 20:56
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Re: Hand pulled chinese noodles (la mian)

Let us know the results!
I haven't tried anymore but when I went to London a couple of months ago I bought the Lye Water that is used sometimes to do la mian. I haven't tried it yet because I'm a bit afraid to eat it and also to put my hands into it. :/
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  #27  
Old 14.08.2011, 22:16
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Re: Hand pulled chinese noodles (la mian)

well, that didn't go too well... I followed the lukerymarz recipe and substituted as follows:

156g cake flour -> 161g migros plain flour
25g regular flour -> 20g corn starch as per the widely documented replacement method at just over 10%
6g vegetable oil -> 5g sunflower oil + 1g sesame oil (for taste)

I also added 1 egg white, and started mixing.

The mixture was just runny and couldn't form dough! I ended up adding another 90g of plain flour and 10g starch before it reached a consistency where it was able to be kneaded.

After kneading for around an hour it was still grainy and wouldn't stretch, so I've wrapped it up and I'll try after leaving it to sit for an hour. Not expecting it to help much however.

Tomorrow I'll try again without the egg and using 30% replacement of the flour to corn starch and see how that goes.
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