Can't wait to try this. I made this the traditional way and it was a lot of work and waiting for the starch to settle, etc. I am looking forward to making these noodles using this shortcut recipe. Thanks for figuring the ratio of starch to water!
You’re so welcome!! Hope you love them! After making your first sheet you can always adjust the texture if you like your noodles firmer by adding a little more wheat starch, I know some people like them a little more gelatinous haha but I like the delicate bouncy of these!
I made this tonight with the steam function on our Anova Precision Oven. It was fun to experiment and my family enjoyed the results!
What worked for me: 212F, 100% steam, metal (not glass) tray sized for the oven (almost 1/2 sheet), 10-12 minutes.
Thanks for the recipe and detailed approach. It really is like making pancakes for the first time 😉
The process is fascinating and calming all at once. 💛
Eagerly awaiting that list of restaurants for picky parents 😂
Hahaha I’m curious to see which ones they really enjoy!
I love liangpi, time to make them again
I love liangpi, time to make them again
It is time!
Can't wait to try this. I made this the traditional way and it was a lot of work and waiting for the starch to settle, etc. I am looking forward to making these noodles using this shortcut recipe. Thanks for figuring the ratio of starch to water!
You’re so welcome!! Hope you love them! After making your first sheet you can always adjust the texture if you like your noodles firmer by adding a little more wheat starch, I know some people like them a little more gelatinous haha but I like the delicate bouncy of these!