Star Chef, She Can Be Salty Or Sweet

Jian Yan watched his furry back disappear from sight, smiled helplessly, put the long white hair on the chair into the system warehouse, and walked into the kitchen.

"Is the bun on the pot?"

"Not yet, waiting for Master Jian's inspection."

Tang Zhen and the others, who gathered together to discuss the issue of dough fermentation, laughed and joked with her when they heard this, and said in a loud voice, "Master, please be respected by your apprentice."

He also cupped his fists and gave her a nondescript salute.

Jian Yan was not timid, and acted with them shamelessly.

"All the disciples have a heart."

After saying a word, she couldn't hold back her smile, "Okay, okay, let's be serious."

"I just heard you guys discussing the issue of dough fermentation. Are you wondering why I used yeast this time when I used rice wine last time?"

"yes."

"Using yeast is easier for you to master. If you ferment with rice wine, you will not be able to grasp the amount of rice wine, temperature and fermentation time for a while."

A few people suddenly realized the sound, no wonder the rice wine was used last time, and the yeast used twice today is to make it easy for them to use.

Very thoughtful and considerate.

After knowing the reason, Tang Zhen and the others sincerely thanked Jian Yan first, and then couldn't wait to ask the questions they were concerned about.

"Is the leavening yeast a single-celled fungal microorganism?"

Jian Yan nodded, "Yes, there are many methods of fermentation, you can use rice wine, yeast, or old noodles..."

"Old noodles?" Several people said in unison with puzzled faces, what is that?

In a nutshell, "...after kneading the noodles with flour, leave a small ball and store it alone. If there is no yeast when you make steamed buns next time, you can soak the small ball of noodles in warm water to dissolve them. Pour it into the flour for fermentation when kneading."

Fermenting with old noodles is a relatively old method. Since there are various brands of yeast on the market, except for a few people who like to ferment with old noodles, few people use this method.

Tang Zhen, "You can try it next time."

Luo Yang nodded, "It's worth trying."

Jian Yan smiled, didn't join their conversation, but looked at the buns neatly placed on the cage drawer, and said, "Steam the buns quickly, and we'll make steamed buns next."

The conversation between Tang Zhen and the others stopped immediately, and several people joined forces to put the steamed buns into the biggest steamer that Zhou Yu and the others sent. After all the steamed buns were put into the pot, they returned to Jian Yan and started to learn how to make steamed buns.

Steamed buns, like steamed buns, are a big family with many types.

What kind of knife-cut, Hanamaki, high-pile steamed buns, round steamed buns, brown sugar steamed buns, flowering steamed buns, fruit steamed buns, creamy steamed buns, miscellaneous grains and other steamed buns are really only impossible to think of, and there is nothing that cannot be made.

As a person who made steamed buns for the first time, Jian Yan didn't want to make it complicated, but directly taught Tang Zhen and the others how to make round steamed buns.

This time, the big guys worked together to make the dough. After kneading it, Jian Yan asked them to cut the buns with a knife, while she pulled them with her hands.

Tang Zhen and the others, who were still wondering why they used the knife instead of using their hands like Jian Yan, looked at her hands that pulled out the afterimage, and picked up the knife with a sigh.

In short, the hand speed of this tentacle monster is astonishing, unmatched.

Don't even think about running until you learn how to walk.

Therefore, they should be honest and practical.