Xi'an Cold Skinned Noodles (凉皮)

From the creator

The ever popular Liangpi, Cold Skinned Noodles! This northwest classic is made from the starch extracted from the gluten making process, and is a favorite worldwide for a reason. 0:00 - Is homemade Liangpi worth it? 1:37 - High level overview 2:23 - Make the Dough 2:54 - Knead until Smooth 3:13 - Wash the Gluten 4:00 - (a quick rant) 4:28 - Let the starch sit 3 to 4 hours 5:03 - Mix the Gluten with yeast, rise 5:39 - Make chili oil and other toppings 7:58 - Steam the Liangpi 10:44 - Assemble 11:31 - Any way to streamline? INGREDIENTS, LIANGPI & SEITAN Makes two servings. * AP Flour (全用面粉/中筋面粉), 200g * Salt, 2g (half tsp) * Water, 120g * Additional water (for rinsing the liangpi), ~4 cups * Instant Yeast (酵母), for the Seitan, 1/8 tsp PROCESS, LIANGPI & SEITAN Mix the flour with the salt and the water, press together to make a basic dough. Rest (autolyse) for 20 minutes. Knead the dough – you don’t need to get it completely smooth, but you do want to develop some gluten, ~5 minutes. Rest for 20 minutes. Wash the dough by kneading it underwater. Add about a ½ cup water at a time, knead underwater for ~1-2 minutes or until the water becomes very milky. Strain, adding back any gluten bits, and continue the process – ½ cup at a time. Once the water begins to be no longer *overly* milky (roughly 60% of the original opacity), you’re finished. Our dough needed ~4 cups. Let the Liangpi batter settle for 3 to 4 hours. Do not rest for over four. Knead the yeast into the gluten

Published 2022-11-10 · Watch on YouTube ↗
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