Batch #2: After resting in the fridge overnight, I took the other half of the first batch and rolled it out, this time only to setting #3. It was still sticking together, but the noodles had a nice firm texture when cooked.
Batch #3: For this batch, I used 2 cups of bread flour, reduced the water to 1/2 cup and increased the kansui to 1 teaspoon. As soon as I added the water/kansui mixture I knew this batch was going to be better, as the flour immediately turned a bright golden yellow. I let the mixer run for 10 minutes this time and the mixer bowl was full of golden yellow nuggets.
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