二段位むけ1kそば打ちで延し作業に注目します

This time, I'd like you to pay attention to the dough-making process using 800g of buckwheat flour + 200g of wheat flour, in preparation for the All Japan Noodle Association 2nd Dan rank. If the water is added correctly during mixing, the goal for the dough-making process is to roll it out to 30cm (Kagami Mochi size), 45cm (first roll), 70cm (round shape), and 100cm (second corner shape). These are the numbers I am aiming for. Please subscribe to the channel at the following URL:    / @ogawa70channel   To subscribe to the YouTube channel and give a thumbs up, you need to log in to YouTube. YouTube login information is the same as your Google login information. Please check your YouTube login information and subscribe to the channel and give a thumbs up. You will be notified of the latest videos on this channel, so please watch them. When watching the video, it would be helpful to download and print the "Target Numbers for Handmade Soba" list from the link below and keep it handy to check the size guidelines. List of Numerical Targets for Handmade Soba Noodles (A list of water amounts corresponding to the amount of buckwheat flour, and the size during the rolling process.) https://owa-y.jimdofree.com/手四街道江戸流手打... Handmade Soba Noodle Making Method Text (A procedure manual focusing on the techniques of 80/20 soba noodles from first to third dan.) https://owa-y.jimdofree.com/四街道江戸流手打ち... Handmade Soba Noodle Making Method Reference Material (Contains knowledge gained through past soba noodle making experience.) https://owa-y.jimdofree.com/手四街道江戸流手打... #FirstTimeSobaNoodleMaking #SobaNoodleMaking #HandmadeSoba #80/20 soba #Soba making master #All Japan Noodle Association #Rank #First rank #Second rank #Third rank #Fourth rank #Water mixing #Full dough #Square dough #Meat separation #Rolling out dough #Rank acquisition #Delicious soba