Henan Hui Mian Dough Base
Special dough for Henan braised noodles (huimian): high-gluten flour and salt are kneaded into a firm dough, then kneaded repeatedly, rested, and brushed with oil.
Ingredients
high-gluten flour
10 kg
salt
200 g
water
to taste
salad oil
to taste
Instructions
1
Mixing the dough
Combine the flour and salt evenly, then add water and knead into a slightly firm dough. Cover with a damp cheesecloth and let rest for about 10 minutes.
2
Kneading the dough
Knead the dough repeatedly, then cover with a damp cloth and let rest for about 10 minutes. Continue kneading until the surface becomes smooth.
3
Portioning the dough
Roll into a long strip about 6 cm in diameter. Divide into individual portions, then roll each into a round strip 15 cm long and about 3 cm in diameter. Cover with a damp cloth and let rest for about 5 minutes.
4
Shaping the dough sheets
Use a rolling pin to roll each portion into a rectangular sheet. Evenly brush a small amount of salad oil over the sheet to create the Hui Mian dough base. Arrange the sheets neatly on a tray, cover tightly with plastic wrap, and after about 20 minutes the dough is ready to be stretched.
