Abnormal Food Article

Chapter 37 The key to fermented steamed buns

After watching the video teaching once, Qin Huai didn't believe it and watched it again.

This time he had something new.

He discovered that people really cannot be generalized between each other.

In the video, Jiang Chengde's movements are smooth and flowing, and he is in a leisurely state. He is halfway through making the steamed buns and still has time to chat with his wife. He can also leave the kitchen to coax his children, and he can also make rice porridge and cut some side dishes.

Outside the video, he was highly nervous throughout the whole process, staring at the dough and not even daring to blink at the critical moment. After watching the dough do this, this, this and that, it turned into Sophora japonica steamed buns.

Brain: Do you know it?

Hand: Get out!

Qin Huai didn't believe it and read it again.

Qin Huai started to scratch his head.

He knows that every ordinary thing may contain hidden secrets.

For example, dough proofing is theoretically a process in which the dough is allowed to fully reproduce and produce gas under certain temperature and humidity conditions, causing the dough to expand. But in actual operation, the wisdom of countless white chefs over the past hundred years can always add some special skills to this simple step.

What is written in the book is one thing, but actual practice is another. It's one thing to watch others do it, and another thing to learn it yourself.

When Qin Huai was studying distiller's lees steamed buns, he couldn't make the taste according to the recipe. Now watching Jiang Chengde's video teaching, his intuition told him that even if he followed the instructions in the video, he would not be able to make the steamed buns in the video.

The ultimate skill is not so easy to learn.

How many less talented chefs are unable to learn from the master's step-by-step instructions? It's just too difficult to learn by just watching videos.

For the first time, Qin Huai understood Qin Congwen's inner activities for so many years.

We are all making pasta, you also have hands, I also have hands, this is also dough, that is also dough. Under the same environment, why are there such big differences in the noodles produced?

Qin Huai didn't understand the mystery of the Sophora steamed buns tutorial, let alone the most critical step: fermenting the dough with a small amount of honey. Qin Huai didn't understand even the kneading of the dough throughout the process.

What exactly is this method? How come the dough becomes so perfect after doing this and that and that.

Isn’t the raw material a mixture of gray noodles and soba noodles?

How could it be possible to knead this kind of raw material into a dough that is so smooth, has such good fluffiness, and is so suitable for steamed buns in terms of elasticity, extensibility, and moisture.

After watching the video tutorial of Sophora Flower Steamed Buns three times to no avail, Qin Huai began to study the video tutorial of Jiuniang Steamed Buns.

Fermented rice steamed buns and fermented rice steamed buns are actually the same food, but they have different names. Qin Huai has studied it before and is very familiar with the production process.

What comforted him slightly was that Qin Wan was very approachable.

Different from Jiang Chengde's hands, Qin Wan's hands are those of a standard housewife. The thin calluses on the hands are more like those caused by embroidery and labor. The fingers are slender and the nails are round. This pair is beautiful, delicate and soft. hand.

Her movements when kneading the dough are as delicate, gentle and slow as her hands.

Slowness is a good point in the teaching process.

Only by slowness can you clearly see her every step, and only by slowness can you feel where the key points are and where they are innocuous. Qin Wan was very careful when making steamed buns. She never left the chopping board from beginning to end, even the boring fermentation process.

Thanks to this attentive teacher, Qin Huai discovered the subtleties of this fermented steamed bun from the century-old family secret recipe of Qinji Pastry Shop the first time he watched the teaching video.

temperature.

Temperature control runs through almost the entire making process of fermented steamed buns.

Warm water during kneading, cooling during repeated kneading, heat preservation during the proofing process, wet cotton cloth soaked in hot water placed under the chopping board for venting, and even the need to use iron tongs to adjust from time to time when steaming. The stove fire shows that the key factors for making fermented steamed buns are temperature and heat.

Qin Wan did not say anything angrily. The fermented steamed buns were indeed not something that could be stolen with just a recipe.

In an era when there were no thermometers, humidity detectors, gas stoves, measuring cups, graduated scales, or heat preservation devices for easier control of heat, if you wanted to control these, you had to rely on the chef's thousands of practices and precise intuition.

And Qin Huai happens to be a very intuitive chef.

And it has very complete modern technology.

"No wonder there is a certain chance of failure in making fermented steamed buns." Qin Huai murmured and couldn't help complaining, "If he can't teach it step by step, then Qin Wan and his brother are not only poor in talent, but also have no intention to learn."

After watching the tutorial on fermented steamed buns, Qin Huai felt that he could do it again.

He can’t make Sophora japonica steamed buns, and after reading the complete guide, he still can’t make Jiuniang steamed buns? Qin Wan's video tutorials are not too considerate compared to Jiang Chengde's. They are indeed representatives of human kindness and kindness.

Qin Huai suddenly jumped up from the bed and looked at the time.

A mere 5 p.m.

It's a good time to make steamed buns.

What? Do you think going to the store to make steamed buns at this time is considered overtime?

Qin Huai waved his hand and said it was impossible, completely impossible.

How can making steamed buns be considered overtime? He clearly means self-supervision, self-improvement, and using his off-duty time to learn new skills.

Qin Huaixiong, high-spirited and high-spirited, set out from home to Yunzhong Canteen with the "Encyclopedia of Dim Sum".

As for why Qin Huai brought the "Encyclopedia of Dim Sum"... it was mainly to explain why he went home to sleep and rest, but when he woke up, he suddenly wanted to make fermented steamed buns, and it was very likely to become a blockbuster and avenge his previous shame.

Don’t ask, just ask if you choose a good book to read before going to bed.

"Snack Encyclopedia" is the best choice for children who love cooking before going to bed.

When Qin Huai arrived at Yunzhong Canteen, the regulars who had eaten early had already eaten the standard set meal of two meat and two vegetables.

As a rising star that beats 25% of the restaurants in the neighborhood in terms of reputation, Yunzhong Canteen has also accumulated a number of regular customers who are active in eating during its opening.

The breakfast regulars are mainly old men who go for morning jogs, and the dinner regulars are mainly residents of this community and residents of several nearby communities.

Because Chen Huihong often comes to Yunzhong Canteen to eat, she makes snacks every now and then and brings them to the neighborhood committee for afternoon tea. Loyal fans of Chen Huihong believe in Huihong Selection and trust that the kitchen of Yunzhong Canteen is absolutely clean and hygienic and does not use inferior ingredients.

In addition, the lunch and dinner in the canteen are affordable and the dishes are rich. Many owners who have not hired a housekeeping aunt, or whose previous housekeeping aunt resigned due to work and have not yet found their favorite aunt, have put down their spatulas and started eating every day. Happy days in the canteen.

These regulars all know Qin Huai.

Master Xiao Qin, the boss and the Dinghai Shenzhen of the cafeteria.

The young man has a stable personality, speaks well, has excellent craftsmanship, and is kind-hearted. His only shortcoming is that he is too lazy. He only goes to work at 4 a.m. every day and gets off work on time at 12 noon. The variety of snacks is extremely limited, and the amount of steamed buns made in the afternoon is also very small.

Everyone said that it would be better for everyone if Master Xiao Qin could overcome his laziness.

As soon as Qin Huai entered the dining hall, the chattering diners greeted him one after another.

"Master Xiao Qin, come and have dinner."

"Master Xiao Qin, will you sell mung bean cakes tomorrow? You haven't sold mung bean cakes for two days. My little devil can't bear the crying."

"Master Xiao Qin, do you want to eat honeydew melon? Luoluo told me last time that you love honeydew melon, so I specially bought a box of it!"

"Come on, it's obviously a group purchase and you're cheap."

"Nonsense, I am the kind of person who is greedy for cheap!"

"Master Xiao Qin, are you still making locust honey steamed buns? My second nephew is a beekeeper. His honey is of high quality and he specializes in exporting it. I don't understand why the April batch of honey is so rare. I bought a few bottles and found them to be really good. I’ll bring you one!”

Qin Huai stopped and looked at his grandma who was eating jujube cake and winter melon soup in front of her. She was wearing a gold bracelet on her fat hand and looked a little rich.

Qin Huai searched for two seconds and found the grandmother's information.

Grandma Ding, a resident of Building D 904, is in her 60s and was the principal of a kindergarten before retiring. There are many children in the family, and during the holidays, the grandchildren all come over to play with grandma.

The eldest granddaughter loves jujube cakes, the second granddaughter likes milk buckwheat steamed buns, the younger grandson loves locust honey steamed buns, the eldest grandson loves mung bean cakes, and the younger granddaughter fell in love with the buckwheat steamed buns combination of maple sugar and goat milk two days ago.

Qin Huai has been making buckwheat steamed buns like crazy during this period, trying every combination. After running out of locust nectar last week, he didn’t buy new ones. It’s been a long time since the locust nectar-flavored steamed buns came out.

It seems that even the principal of a kindergarten will be forced to do something strange by his grandson because a bowl of water is uneven.

Qin Huai smiled and nodded, showing an expression of surprise: "Really? Grandma Ding, thank you so much. I've been worried about not being able to find high-quality sophora nectar recently."

Grandma Ding:!

Diners:? !

Ding, if you overtake in a corner, you are cheating!

(End of chapter)