cake or pastry flour 200g
baking soda 1g
120g warm water
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
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)
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!]]>
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?]]>