- Add 2500g of clean water into a big bowl. Put the dough into the water. Use your hand to rub and squeeze the dough. In about 10-14 minutes non-stop washing, you will get pure wheat gluten. It should be very spongy.
- Place it on a plate. You can add some baking powder so the texture will come out even more spongy. I didn’t because I like a little chewy texture.
- Leave a small gap on the steamer for the steam to come out easily. Steam the gluten on high heat for 25 minutes. Take it out, cut it into small pieces. We will use it as a topping when we eat the noodles.
- What is left in the bowl is starch water. Let it go through a fine sieve so you can get rid of those tiny wheat glutens. The starch water looks very cloudy but it is too thin for making noodles. We have to let it sit for at least 6 hours so the starch can sink to the bottom completely.
- 6 hours later, slowly pour out the top layer of water and leave the starch. You want to pour as much water out as possible because if the starch is too thick, you can always add more water back but if the starch is too thin, then you might need to wait for another 6 hours to let the starch sink to the bottom again.
- Loosen up the starch to see how thick the batter is. For every 400 grams of all-purpose flour, you will end up with about 1kg - 1.1kg of the final starch-water mixture. If I see the starch water is too thick, I will add some of that water back so it weights about 1-1.1kg.