Since Sanjin Ramen does not add oil, salt, or other substances like pembash, the dough-making technique becomes quite important.
First is the ratio of flour to water. To bring the dough to its best state, under normal circumstances, 500g of flour needs about 300g of water.
If there's too much water, the dough becomes sticky and clings to hands; too little water makes the dough dry and hard, impossible to stretch out.
Moreover, the process of kneading the dough is also crucial.
When kneading, you should first turn the flour into a flocculent state and knead it together, then continue using a method of combining kneading the dough with dipping it in water.
That is, while kneading the dough, dip your hand in a bit of water, and once the water is fully incorporated with the dough, dip in a bit more water and knead again. Repeat this process until the dough reaches the ideal state.
