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I only tried once in Beijing at a noodle class where I did far better at jiaozi (dumplings) than longevity-noodles. Pulling is always going to be a knack that comes from practice but is a bit easier with preliminary kneading/stretching. We pulled and folded -always in the same direction- til dough was glossy smooth, perhaps 15min. (Even had a chance to ...


I have not made these noodles, but what you describe is normal. What are you seeing is gluten production happening. And you don't want to prevent it, it's why you put the whole alkali stuff in there in the first place! Gluten is a very elastic stuff. Dough behaves (and tastes) very differently before it's formed. Pulled noodles need stronger gluten than ...


I always let pizza dough rounds rise on a flat surface. A few options: Use plastic wrap or a large bowl covered by towel or plastic, as others have said. The dough can still stick to plastic wrap, but at least you're not cleaning it off a towel. Invert a bowl over the dough that has a slightly larger diameter than the estimated final diameter of the ...


The easiest thing you can do, like already mentioned in a comment by goldilocks, is simply use a larger bowl. It will let the dough rise as much as it wants to. It won't require you to alter your dough in any way.


Use a linen towel, a cotton towel that has no nap, not a terry cloth or velour finished cotton towel.


Spray the dough with oil, dust with a little flour, and either cover loosely with plastic wrap, or if the dough is on a tray, slide the whole thing into a food safe plastic bag.


Pizza is usually made with a higher protein flour than all purpose flour. Semolina flour is typically used in Italy.

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