Punch: From third-rate anchor to top chef

Chapter 390

Li Xiao picked up a custard bun with chopsticks and put it in his bowl, holding the warm custard bun in his hand.

A soft and light feeling comes from the fingertips.

He raised his eyebrows, the custard bag seems to be too light.

Gently tear the custard bag open, and an extremely loose nest-like structure appears in front of your eyes.

Seeing this scene, Li Xiao finally understood the reason for this overly soft and light feeling.

Baking powder, the amount of this baking powder is too big.

Although baking powder can make the texture of the pastry soft and elastic, and the softness lasts for a long time, the interior is not easy to dry out.

But it will also cause another disadvantage, that is, the taste will also become loose.

And if you put too much baking powder, there will be a slight bitter taste on your tongue.

If you eat too much, you will even feel a tingling sensation on the tip of your tongue.

Because baking powder is a chemical reagent after all, it is not good to add too much compliant baking powder without aluminum.

However, there is a bit too much baking powder in this custard bag, but it is not exceeding the standard.

Therefore, Li Xiao did not stop others from tasting it.

After taking a small bite, it was as loose as he expected.

If Li Xiao had charged the promotion fee in advance, he should speak nicely.

It should be said to the lords of the audience, like eating a mouthful of fluffy cotton, it melts in the mouth.

However, he obviously has not received the promotion fee now, so he can truthfully explain the situation to everyone.

"This custard bun, I have to give a bad review, barely 60 points."

"If it wasn't for his custard sauce, I wouldn't even give it 60 points."

"The buns are too loose, too much baking powder is added, it looks big, but there is nothing to eat."

"So I have to criticize their buns."

"This dough is really poorly made, although it looks very soft."

"But it's completely different from the real softness. Relying on chemicals to stretch the structure of the buns is simply unrefined!"

"However, it is still good in buttermilk, with strong milky and eggy flavors."

After finishing speaking, Li Xiao's eyes flashed over the barbecued pork bun, he hesitated and picked it up.

Sure enough, as he expected, a familiar softness came.

Tear it lightly with your fingers, and it's the same loose honeycomb tissue again.

He shook his head slightly, amused at his innocence.

The same store, the same bun, how could there be two different skins?
But the reason why Li Xiao didn't give up on the barbecued pork buns was that the fillings of the two kinds of buns were different.

But when he took a bite of the seemingly good char siu stuffing, he regretted it a bit.

Because the level of the char siu stuffing was much worse than expected.

At the very least, it is one level worse than the custard stuffing just now.

Li Xiao smiled wryly and shook his head. He didn't expect that one of the big projects in a restaurant famous for Cantonese dim sum would do so poorly.

Shaking his head and putting down the bun in his hand, Li Xiao spoke to the audience:
"Two sites in a row have stepped on thunder. The one just now has 60 points, and this one is only 55 points at most."

“Char Siu is too salty, too hard and too greasy.”

"The skin of the bun is also indescribable and has no advantages."

"It's hard to imagine that such a time-honored brand will have such a situation."

"It stands to reason that there is no need to do this with Tao Taoju's large passenger flow."

"The cost of flour as an ingredient is not high, even if high-grade fully imported flour is used."

"The cost of flour is evenly spread on each bun, and it is very little."

"So except for the chef in the back kitchen being lazy, I can't think of any reason for him to use such a large amount of baking powder."

Many of the audience in the live broadcast room were surprised when they heard Li Xiao's bad comment.

"Is it that bad?"

"I originally planned to try Tao Taoju's food when I was traveling, but I didn't expect the product to be so bad, so let's forget it."

"Tao Taoju's steamed stuffed buns used to be pretty good, but after a new chef, the taste has gone downhill."

"I've been to Taotaoju several times before, but I didn't find such a problem."

"It was changed recently. I thought it was the chef's mistake. I didn't expect it to become the norm."

"It's a pity, I also think Tao Taoju is worse than before."

"Cantonese cuisine is too much for the master. Once you change the master, it is easy to go wrong."

·····
After criticizing the ridiculously poor two buns, Li Xiao extended his chopsticks to the next dim sum.

【Caviar Siu Mai】

Li Xiao picked up the yellow siu mai and held it in front of the camera.

"There are siu mai in the south and the north, but in fact the two things are completely different."

"Southern siu mai is more meat-filled, while northern siu mai is more glutinous rice."

"Of course, this is not inevitable. In some southern regions, siu mai stuffed with glutinous rice will also appear."

"Now, what appears on my chopsticks is pure meat siu mai."

"I'll try it first to see if it tastes good."

Li Xiao picked up the black caviar on the surface with chopsticks and put it into his mouth.

A salty umami taste floods into the taste buds on the tongue.

The quality of caviar is not bad, and the fishy smell is very light.

Bite down on the siu mai, and the crispy feeling comes from the tip of the tongue.

Pork, shrimp, mushrooms, scallops, rinse well, cut to the extent that they are not broken, then add seasoning and mix well.

Finally, add an appropriate amount of egg whites, and stir frantically until the gelatin can be stopped.

In two or three bites, he ate up the siu mai in his mouth.

Li Xiao nodded in satisfaction, this caviar siu mai is really good.

"Finally, I didn't continue to step on the thunder, or I would call the police!"

"This caviar siu mai is quite good."

"The meat is very springy and crispy, and there are a lot of shrimp and shellfish in it."

"It tastes crispy and fresh. If it weren't for the taste of pork, I would have thought it was seafood siu mai!"

After eating the siu mai, Li Xiao picked up the barbecued pork with honey sauce.

The surface of the secret char siu is coated with a thin layer of honey, making it look crystal clear.

Li Xiao's eyes lit up when the char siu came into his mouth.

The mouth chews quickly, and the softness of the char siu comes from the bite of the teeth.

The texture and taste of the char siew in front of me is completely different from the char siew in the char siu bun.

This piece of char siew is evenly fat and lean, the gravy is full, and the sweetness and saltiness are moderate.

But the stuffing in the pork buns is very greasy, with a lot of fat, and the pork is very crumbled, the seasoning is also salty, and the few lean meats are also very bad.

After thinking about it, Li Xiao suddenly understood why the roasted pork stuffing was so bad.

It should be that in order to save costs, Tao Taoju used the char siew that was not sold out that day and the leftovers when cutting and matching to make fillings.

It's no wonder that the char siu sauce is so poor.

After all, the raw materials themselves are not good, and it is even more difficult to make delicious dishes.

Don't wait for the next chapter very late
(End of this chapter)