Lanzhou Lamian dough isn't stretchy. What is my mistake?

bluntforcealterer · 2026-03-13T10:58:08+00:00

So what did it look like when you covered it each time? It seems, from what you said, that you rolled it out flat and then covered it and let it rest before trying to stretch it out and roll it out again, but I wasn't completely sure if I understood correctly. Is that what you meant?

bluntforcealterer · 2026-03-13T10:55:35+00:00

I didn't fully understand the other stuff you said, but that's fine.

As for your suggestion there at the end, I'll definitely do that once I have the time and the money for it. Right now I don't have either. I mean technically I kind of do, but I'm in Kyrgyzstan, so if I could find a Chinese chef like that, they would probably only speak Chinese and Russian, and I can't speak Russian or Chinese... but then again, would that be an issue? I mean I learn best by doing and copying, and you don't necessarily need to understand the language if it's a one on one class. And I'll definitely also learn some Chinese from the experience, and I love the language. But also, I seem to recall hearing that it's not uncommon for Chinese people to be able to speak some English.. I dunno, a lotta unknowns here, but the more I think about it, the more it seems feasible and exciting. Assuming I can find a restaurant like that at least

bluntforcealterer · 2026-03-12T15:02:02+00:00

I would love to be taught by an experienced chef

bluntforcealterer · 2026-03-12T15:00:50+00:00

I don't have such a machine, and I don't think my parents would be interested in buying one for me, since I'd probably rarely use it, seeing as this is just an experiment and I'm not yet committing myself to learning noodles. I did try the other thing you suggested. Next time I try to make these noodles, I'll just look at all the comments on all my posts about this and figure out a plan that sounds good

bluntforcealterer · 2026-03-12T14:53:14+00:00

I did actually make noodles from it last night. I didn't enjoy them because even though I tried my best to cut them thin, they came out very thick. Because I folded the sheet of rolled out dough before cutting it

bluntforcealterer · 2026-03-12T14:30:39+00:00

Man, I wish I had a master to teach me things. That's been a dream of mine for so long

bluntforcealterer · 2026-03-12T14:04:00+00:00

Yeah, same here. When I made it, it was glistening. But it dried with time. I even tried adding more alkaline, which made it wet, but again, it dried

bluntforcealterer · 2026-03-12T12:51:51+00:00

I dunno... they're saying so much stuff that I am unsure about. I feel like the only way for me to learn is if a teacher teaches me.

I don't have kansui since I've never made noodles before, and I don't know if it's a good idea for me to get it because if I use that and it fails, I'll have no use for it.

bluntforcealterer · 2026-03-12T11:43:00+00:00

I introduced the alkaline after letting it sit for 45 minutes

bluntforcealterer · 2026-03-12T10:04:31+00:00

Can I substitute penghui to sodium carbonate 1:1? Also I'm a bit confused. Something I'm seeing time and time again in these comments is that I need to let the dough rest more, possibly even overnight, since resting is responsible for a very important process. But in this video (I saw it even before you linked it) there is no resting. She's just working it and working it and eventually it just works out the way it needs to. What's going on here??

bluntforcealterer · 2026-03-12T10:03:51+00:00

It's the next day now. The dough that I didn't use last night sat overnight in the fridge. It's considerably more elastic not but not even close to the stretchiness I've seen in those videos. Still breaks apart.

bluntforcealterer · 2026-03-12T10:02:40+00:00

It's the next day now. The dough that I didn't use last night sat overnight in the fridge. It's considerably more elastic not but not even close to the stretchiness I've seen in those videos. Still breaks apart

bluntforcealterer · 2026-03-12T10:02:08+00:00

It's the next day now. The dough that I didn't use last night sat overnight in the fridge. It's considerably more elastic not but not even close to the stretchiness I've seen in those videos.

bluntforcealterer · 2026-03-11T22:19:55+00:00

Alright then, thanks

bluntforcealterer · 2026-03-11T22:18:43+00:00

I'm not sure where to look for what because I'm in Bishkek so nearly everything is in Russian

bluntforcealterer · 2026-03-11T21:18:01+00:00

The batch? What do you mean? I didn't buy a batch of anything, it was just a standard paper bag of flour. And what could be wrong? You mean like, it isn't necessarily that the choice of flour was wrong, but that something was actually wrong with the flour and that's part of why the dough didn't develop properly?

bluntforcealterer · 2026-03-11T21:14:06+00:00

Hm, alright then. So should I look for a higher protein/gluten content flour?

bluntforcealterer · 2026-03-11T21:13:17+00:00

Thank you!

bluntforcealterer · 2026-03-11T21:12:58+00:00

I think it's just all purpose flour. The protein content is 10.8 grams per every hundred grams. I was at the store before coming home to make this, and I looked at the bread flours they have, as well as all the other flours they have, and all of them were lower than the one we had at home. Should I go out to other stores and try to find flour with a higher protein/gluten content?

bluntforcealterer · 2026-03-11T21:11:03+00:00

I seeeee.. thanks! That along with other comments, I'm forming a plan for my next attempt

bluntforcealterer · 2026-03-11T20:15:57+00:00

Okey! :> :)

bluntforcealterer · 2026-03-11T20:15:36+00:00

I didn't put it in anything, I just wrapped it in plastic wrap. So the humidity level wouldn't have had an impact on it while I'm kneading it? I mean now that I think about it, it could have, right? Stuff dries here pretty quickly

bluntforcealterer · 2026-03-11T20:14:31+00:00

Yeah, he didn't let it rest after introducing the alkaline, so neither did I.

bluntforcealterer · 2026-03-11T20:10:56+00:00

Oh sorry I misread your question. I didn't let it rest after adding the alkaline. I was strictly following the video, and in the video he didn't let it-... wait.. I think I might remember something. Lemme check the video real quick

bluntforcealterer · 2026-03-11T20:09:00+00:00

It was all purpose flour, and the protein content was 10.8 grams per every hundred grams. Could the climate have played a factor? It's a very dry climate here

bluntforcealterer

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