As you may have seen, yesterday I failed at making Yellow Laphing. Today, fortunately, I have redeemed myself.
And so, I present you with an Illustrated Guide to Yellow Laphing
White all purpose flour
a few pinches of salt
a few pinches of MSG (as always, optional)
Large pot or clean bucket
circular cake pans (2 or 3)
Wide pot with a lid.
Trays or pans
Before making the Laphing
peel a few cloves of garlic.
Drop these into a bottle of water to soak and flavor the water.
The Night Before
Yellow Laphing is a two day procedure.
The night before, in a large mixing bowl, mix flour and water. The amount is up to you, but 4 cups of flour will make about 10 laphing pancakes, in my experience.
Knead this into a nice dough ball.
Set up a large pot and place a screen type strainer over the top. It must be fine or else it wont strain appropriately.
Now pour water over the dough ball and start kneading the dough in the water. The water will turn milky white.
When the water is white, strain it through the strainer, holding back the dough and catching any dough bits in the strainer. Put the dough and bits back into the bowl. Repeat the process.
The dough will start to break apart and change consistency. You are extracting the gluten from the flour. As this happens, you will start getting little gluten bits at the bottom, which seem to act a bit differently from dough, this is a good sign.
Continue kneading and squeezing the gluten. It will start to feel rubbery and squeaky. It may even squeak (mine does!) this usually means the gluten is nearly ready. Keep repeating the kneading and straining until the water runs mostly clear and you are left with a nice clump of gluten, which you can mold together with your hands and squeeze out any remaining water.
knead a pinch of baking soda into your gluten, cover and leave that for tomorrow. Cover your big pot full of white water and let that sit until tomorrow.
Day of Serving
THIS is where I made my epic fail yesterday. Open the pot, the water should be settled. Mostly clear on the top and white thick goop at the bottom. Bring the pot CAREFULLY over to the sink. POUR the water out into the sink until the white goop is about to pour. This should leave a thin layer of water over a thick layer of goop. This was where I failed yesterday! I scooped out the water instead of pouring it and so I didn't get out enough water and made icky jelly instead of pancakes.
Add a few pinches of salt, a pinch or two of MSG, a small pinch of tumeric and a tablespoon of vegetable oil into your white goop and stir it together with a ladle.
Put an inch or so of water in your wide bottomed pot and bring this to a boil. On your counter, put the trays and partially fill them with water and maybe an ice cube or two.
Stir the goop and ladle one spoonful into the cake pan. It should just barely cover the bottom if you tip the pan around. Maybe a ladle and a half. Float the pan in the boiling water. Tip it around a bit until the bottom is coated and the coating has started to solidify. Also, make sure a bit tips up onto the sides.
Cover the pan and let the water come back to a boil. When it's boiled for a minute or two, the pancake should be a translucent yellow. Carefully pull the pan out and float it in your cooling bath on the counter.
Wait until the pancake is cool to the touch, then run your fingernail (please wash your hands first) along the sides (this is why you have to get some up on the side) until you get it to start peeling. Then carefully peel off the pancake.
ooh! A pancake! Look! I made a pancake!!!
I find that a 3 pan system is best. One boiling, 2 cooling. Stack the pancakes in a tray or dish.
On a clean cutting board, cut a piece of your gluten into centimeter by centimeter pieces. Roll a pancake and slice it into half inch wide coils.
Put the noodles in a bowl and top it with the gluten. Sprinkle salt, msg, and chili to taste. Pour soy sauce over that and then water the soy sauce into a "soup" with your garlic water and stir. Serve! mmmmmmmmmmmm