Description
A traditional Chinese culinary technique involving stretching and folding dough to develop gluten and create a smooth, elastic texture.
Technical
La mian pulling requires a temperature range of 22°C to 25°C for optimal gluten development, and a resting time of 2-4 hours to allow for yeast fermentation and gluten relaxation. The process involves repeatedly stretching and folding the dough, which can take around 10-20 minutes to complete.
Science
Primary Reaction
Gluten development
Sensory Profile
Aroma ()
FlouryDoughySlightly sweetYeastyFresh wheatMildly earthy
Origin & History
Civilization
Chinese
Era