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thinktaxSeptember 17, 2016 at 11:48 AMThank you for the recipe. This is easy to follow. I have made it successfully. This recipe is a keeper. ReplyDeleteRepliesEllen L.September 19, 2016 at 3:12 PMGlad you liked it! ~ellenDeleteRepliesReplyUnknownJuly 8, 2018 at 10:13 AMHi EllenDo you know of any online sources where one can purchase mianjin? Thanks, Michael DeleteRepliesReplyEllen L.July 10, 2018 at 8:44 AMHi Michael - I don't know any online sources of mianjin. Your best bet to guy it pre-made would be to go to a chinese grocery store and look for it in the refrigerated section. ~ellenDeleteRepliesReplyReplyAnonymousFebruary 11, 2017 at 8:09 AMTo save many steps of washing, have you tried VITAL GLUTEN WHEAT? It does work. My Dad tried it today.ReplyDeleteRepliesEllen L.February 11, 2017 at 7:03 PMCool - thanks for letting us know! ~ellenDeleteRepliesReplyReplyAnonymousDecember 20, 2017 at 5:19 PMWow been looking for something like this for ages, thanks so much for Ur easy to follow step by step guide I luv it n I'm definitely going to try it now .ReplyDeleteRepliesReplyAnonymousDecember 28, 2017 at 6:46 PMHi! I really love the way you explained the recipe and how easy it was but for some strange reason, when I did it, it didn't turn out right. Instead of leaving only the gluten, my whole dough became sticky and was reduced to not even half of its original size. I don't know what I did wrong...ReplyDeleteRepliesEllen L.December 30, 2017 at 3:56 AMI think maybe you didn't wash and rinse it long enough, it does that quite a while. Hope that helps ~ellenDeleteRepliesReplyEllen L.December 31, 2017 at 9:14 PMOops...I meant 'take quite a while' ~ellenDeleteRepliesReplyReplyAnonymousMay 29, 2018 at 12:58 AMHi there,Thanks for this recipe!I've just recently found out about this - I'd never thought you can make something like this with just wheat flour.Anyway, I've discovered a couple things that might help when making it.First, it really helps if you roll and slice the dough into thin strips first, as if you were making noodles, and then soak for an hour or so - in my experience, it makes washing much quicker.Second, you can collect the starchy water in a pot, and set it aside. When most of the starch settles on the bottom, you can pour the excess water out, and use the starch, e.g. to make some pudding for the dessert.Cheers!ReplyDeleteRepliesEllen L.May 31, 2018 at 7:29 PMGlad you liked our wheat gluten recipe! Thanks for the tip about how to use the extra starch, I'll have to try that next time! ~ellenDeleteRepliesReplyReplylorrwillNovember 16, 2018 at 3:24 AMThank you! This is an excellent explanation and recipe. ReplyDeleteRepliesEllen L.November 18, 2018 at 6:57 PMYou're very welcome! ~ellenDeleteRepliesReplyReplymizzzleepyJanuary 8, 2020 at 10:09 AMHi Ellen, I am a fan of Kao Fu but this is not readily available where I am (Philippines). I usually have it in a Cantonese restaurant, but it is a bit pricey for such a tiny plate, so I figured to try to make it my own. I was over the moon when I found your recipe! I tried it on New Year's Eve. The first batch I made turned out well (even though I didn't reach the "smooth" dough), but the recipe only yielded maybe 6 pieces. On New Year's I made two more batches... this time I reached the smooth dough phase, but the yield was even less than 6 pieces and the kaofu, after steaming, was a bit on the hard (very chewy) side, versus the first one I made that was spongy and just right on the texture. I am perplexed as I used the same measurements and the same brand of flour both times. I hope you can provide me with some insights. Did I knead it too much? Or can you deduce which part I can work on to improve my kaofu? I really want to master this recipe. Hope to hear from you! ReplyDeleteRepliesEllen L.January 10, 2020 at 11:45 AMDear mizzzleepy - I think part of the problem may the type of flour you're using. The kao fu is the gluten part of the flour, so maybe the reason why you're not getting much kao fu after the wash is because the gluten content of your flour is low. I used all purpose flour, but bread flour (also known as strong flour) has even more gluten than AP so perhaps you could try that to increase the output. For the hard chewiness, I'm not sure what's going on but maybe try soaking the kao fu in water overnight in the fridge before steaming. Hope this helps! ~ellenDeleteRepliesReplyReplyUnknownFebruary 8, 2021 at 2:19 AMCan you give a recipe to use the left over flour water to make noodles?ReplyDeleteRepliesReply

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Ellen L.September 19, 2016 at 3:12 PMGlad you liked it! ~ellenDeleteRepliesReplyUnknownJuly 8, 2018 at 10:13 AMHi EllenDo you know of any online sources where one can purchase mianjin? Thanks, Michael DeleteRepliesReplyEllen L.July 10, 2018 at 8:44 AMHi Michael - I don't know any online sources of mianjin. Your best bet to guy it pre-made would be to go to a chinese grocery store and look for it in the refrigerated section. ~ellenDeleteRepliesReplyReply

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Ellen L.February 11, 2017 at 7:03 PMCool - thanks for letting us know! ~ellenDeleteRepliesReplyReply

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Ellen L.December 30, 2017 at 3:56 AMI think maybe you didn't wash and rinse it long enough, it does that quite a while. Hope that helps ~ellenDeleteRepliesReplyEllen L.December 31, 2017 at 9:14 PMOops...I meant 'take quite a while' ~ellenDeleteRepliesReplyReply

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Ellen L.May 31, 2018 at 7:29 PMGlad you liked our wheat gluten recipe! Thanks for the tip about how to use the extra starch, I'll have to try that next time! ~ellenDeleteRepliesReplyReply

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Ellen L.November 18, 2018 at 6:57 PMYou're very welcome! ~ellenDeleteRepliesReplyReply

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Ellen L.January 10, 2020 at 11:45 AMDear mizzzleepy - I think part of the problem may the type of flour you're using. The kao fu is the gluten part of the flour, so maybe the reason why you're not getting much kao fu after the wash is because the gluten content of your flour is low. I used all purpose flour, but bread flour (also known as strong flour) has even more gluten than AP so perhaps you could try that to increase the output. For the hard chewiness, I'm not sure what's going on but maybe try soaking the kao fu in water overnight in the fridge before steaming. Hope this helps! ~ellenDeleteRepliesReplyReply

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