How should I mix the noodles to make chow mein?

Main ingredient: 350g of common wheat flour, 350g of high gluten flour, 400g of warm water, 1.5g of lye, cooking oil

Steps:

1, salt melted in warm water, poured into the flour + lye basin in small batches

2, stirred into a flocculent with chopsticks

3, and then kneaded repeatedly by hand, until there is no dry powder

4, transferred to the kneading mat and continued until three lights: light, light and light.

4, transfer to the kneading mat and continue until the three light: surface light, hand light and mat light

5, cover with a wet towel, molasses for 15 minutes

6, molasses, knead for a while, then cover with a wet noodle and molasses for another 15 minutes

7, at this time the dough after the second molasses, it is very soft, continue to knead until very smooth, cover with a wet towel and molasses for 15 minutes

8, divide the dough after the three times of molasses into three parts, and then knead until very smooth, cover with a wet towel and molasses for 15 minutes

8, then knead until very smooth, then cover with a wet towel. Divided the dough into 90 grams per portion, exactly 1080 grams, and rolled it into a circle

9: Cover the dough with a damp towel and leave it in the molasses for 30 minutes

10: Take a small piece of molassed dough, roll it into an oval shape, and press a crease in the center with a ruler, and then a piece of ramen noodle blank will be ready

11: Use a small brush to brush the ramen blanks with oil evenly with canola oil

12: Make the other 11 pieces of ramen in turn, and then brush the other 11 pieces of ramen with mustard oil.