I am losing sleep over this... I can NOT find a dough that stretches properly. The best-looking one so far was from http://www.lukerymarz.com/noodles/rec... -- it seems to work for him. It was way way WAY too elastic for me. Kneaded it forever too (past the bread stage, as he says). I will give that one a second try soon, but for now....
I have a bottle of lye water (Koon Chun brand), aka sodium bicarbonate / potassium carbonate (as a replacement for kan sui)
I will buy ANY flour I need to. Every recipe I've found either isn't detailed enough, doesn't include baking soda or lye water or kan sui, or describes how to stretch but not how to make the dough.
I NEED A RECIPE FOR THE DOUGH!!
Sorry for the caps, but I think my head is going to explode if I don't find a recipe for this dough!
Stretchy, soft, the real thing for hand-pulled noodles....
I do have access to NYC's Chinatown, for ingredients, and for the real thing. Can anybody help with a proven recipe????
I will be eternally grateful to anybody who can help. Even if you know a restaurant in NYC willing to part with their recipe, that would be better than nothing!