Ich fand heraus, dass Rezepte mit handgezogenen Nudeln verschiedene Arten von Mehlen verwenden, die aus chemischer Sicht verwirrend sind. Teig aus Hochglutenmehl ist elastischer und weniger dehnbar, was nicht nach einem guten Kandidaten für handgezogene Nudeln klingt. Hat es jemand geschafft, Nudeln aus Glutenmehl von Hand zuzubereiten?
Jede Erfahrung und Theorie wird geschätzt! Vielen Dank.
Antworten:
Hand pulled noodles are normally made with low to medium gluten flour (cake flour)
Alkalines, like Lye water or baking soda are added to soften hard flours (high gluten). You use much less for soft flour
Elastic may not be the word you want, supple is what you want in the dough. It need to be able to pull and not break, and stay that way
The dough needs to sit a few hours to fully saturate. Also keep it warm at a high-ish room temperature to keep it supple
It can take years of practice to pull noodles well
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Only did a quick pulling lesson and, yes, would need years... but the dough only rested minutes initially then half an hour between pull sessions: After 6 or 7 stretches, once everything ripped apart, dough rested and was then much more compliant with my torture. Only managed in the end 7 pulls; fewer than my 6 year old!
So, give it a go with the higher gluten but longer rests in between
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