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Comments on: 刀削面 Dao xiao mian Home Made Knife Cut Noodles Recipe http://www.plateoftheday.com/?p=907 Food Blogger - Adventures in Beijing, New York, Brooklyn and more Mon, 12 Dec 2016 09:16:36 +0000 hourly 1 https://wordpress.org/?v=4.7.7 By: admin http://www.plateoftheday.com/?p=907&cpage=1#comment-9047 Wed, 12 Jan 2011 19:34:27 +0000 http://www.plateoftheday.com/?p=907#comment-9047 Awesome thanks Adrian! I have been looking for a good recipe for awhile and this is probably the most complete one so far. I heard the lye water is important to give the flexibility in the noodles and baking soda is a good substitute.

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By: Adrian http://www.plateoftheday.com/?p=907&cpage=1#comment-9036 Tue, 11 Jan 2011 05:25:13 +0000 http://www.plateoftheday.com/?p=907#comment-9036 I can give you my recipe for la-mian if you want to give it a shot

Ingredients:
cake or pastry flour 200g
extra flour
baking soda 1g
Salt 2g
120g warm water

Ingredient background:

The flour in this recipe is the key to get the dough stretchable. all purpose flour has too much gluten so it will be too tight to stretch , while cake and pastry flour is lower in gluten.
Gluten level varies in countries and brand so I suggest you look carefully at protein levels.
finding one around around 10% is perfect.
Some mix flours to get these levels just right

Baking soda is the substitute for lye water

instruction
mix all ingredients together

Knead until smooth – 10 min

then when you knead it, do all that fancy spinning stuff the pro’s do. ( this way you can get a feel for the dough)

At first you will notice it snapping off , then eventually you can pull the whole dough in full arms lengths.
This is the time to start stretching

you can put some flour on the table to cover your dough so it does not stick when you are pulling

This is when you have to learn by feel.
my advice is to go fast ,gentle and be aware of how gravity effects it.
keep folding until desired thickness ( I managed to do 5 folds)

tips:
if you find the dough getting tighter , you can let it relax for awhile.
To my understanding the wetter the dough the more stretchable it is , but it is also a lot harder to handle.
Don’t add too much baking soda otherwise the gluten will tighten and make it impossible to stretch.

Good luck and expect a lot of failure!

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By: Adrian http://www.plateoftheday.com/?p=907&cpage=1#comment-9034 Tue, 11 Jan 2011 04:55:45 +0000 http://www.plateoftheday.com/?p=907#comment-9034 Very interesting, I’ve been searching for a recipe for this for awhile. In my life time I wish to perfect making la mian( very hard!) , soba noodles, udon noodles and dao xiao mian.

I’m guessing the rice flour makes the dough more stiff and lowers lower the gluten level so it isn’t so doughy ,which makes it shavable. am I right?

By the way,what is the purpose of baking powder? Does it weaken the gluten structure?

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By: admin http://www.plateoftheday.com/?p=907&cpage=1#comment-6546 Tue, 13 Jul 2010 03:20:38 +0000 http://www.plateoftheday.com/?p=907#comment-6546 I suppose you could but the beauty of this type of noodle is that you can just cut them into the water.

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By: A http://www.plateoftheday.com/?p=907&cpage=1#comment-6480 Tue, 29 Jun 2010 06:12:01 +0000 http://www.plateoftheday.com/?p=907#comment-6480 Can I pre-cut the noodle strips before they go into the boiling water?

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