gourmet chef

Chapter 189 Special Golden Butter Sticks ([-])

Bai Xiaobai counted the ingredients, and after all the ingredients were ready, he began to show off his skills.

Although Bai Xiaobai has never made fried dough sticks by himself, his mother often made fried dough sticks during her lifetime, so Bai Xiaobai basically knows the method by heart.

In fact, the method of the system is basically the same as his mother's method, but there are some key steps that need special attention.

To make fried dough sticks, you first need to knead the dough.

The dough kneading method is actually different from the previous method of making supreme beef noodles and rolling wonton wrappers.

Youtiao is not kneading dry dough, but needs kneading oil dough.

After Bai Xiaobai washed his hands and dried them, he began to knead the dough according to the systematic method.

Scoop out two cups of flour and put it on a clean chopping board. Bai Xiaobai adds a small amount of fine salt to the flour.

After mixing the flour and salt evenly, Bai Xiaobai then dug a small hole in the middle of the flour.

After digging the small hole, a critical step is next.

Make yeast water.

In order to save trouble, when making fritters at home or outside restaurants, this step will be omitted.

Most people's method is to directly mix the flour, salt, and yeast powder together, and then add water to knead the dough.

There is nothing wrong with this kneading method for making fried dough sticks, but the effect of making dough like this is often not ideal, and the fluffiness of the fried dough sticks is mostly not satisfactory.

The reason is simple, Bai Xiaobai has studied biology in high school before.This is because yeast is an active fungus after all. If high salinity is in direct contact with yeast powder, and in the process of adding water, the two will be in direct contact with high concentration, which will easily lead to a decrease in yeast activity.

The production of yeast water can prevent direct contact between salt and yeast at high concentrations, and can greatly maintain the activity of yeast, so that the noodles will be extra soft.

The method of making yeast water is actually very simple.

That is, yeast powder is added to water, mixed thoroughly, and left to stand for half a minute to allow the yeast to fully and evenly disperse in the water.

After Bai Xiaobai finished making the yeast water, he added the yeast water gradually into the flour pit mixed with salt.

Yeast water must be added several times in small amounts.

Add water once, knead the flour and water in the middle of the pit, and then add water, and repeat this until a smooth dough can be kneaded.

Next is fermentation.

Youtiao dough fermentation and Supreme Beef Noodles use the same dough black technology equipment.

Bai Xiaobai puts the dough into the dough proofing equipment, turns on the power, and presses the switch.

After ten seconds.

drop--

With a long sound.

The dry dough of the fried dough sticks is ready.

When Bai Xiaobai took out the dough from the black technology equipment, he was shocked.

Although it is known that after fermentation, the dough will definitely become larger.

The changes in the dough before and after fermentation are also great.

To make a funny analogy, when you go in, you are a shriveled and thin monkey, but when you come out, you turn into a big, round, fat man.

To put it bluntly, the dough that used to be the size of a fist has now directly become the size of a large bowl, and the entire dough has swelled by more than four or five times.

Generally speaking, if the dough can expand twice as much, it is too exaggerated.

Bai Xiaobai is a little confused now.

He had watched Huaxia Xiaodangjia before, and there was an episode in which the Xiaodangjia confronted the dark culinary world on the Loulin Ship. steamed stuffed bun".

This steamed stuffed bun dough is a top-quality dry product fermented from thousand-year-old noodles preserved in the Three Kingdoms period. It can make a small ball of noodles ferment into a huge dough in an instant, just like magic.

For the sake of effect, the animation inevitably has elements of exaggeration, but now the scenes that appear in this animation almost appear in front of Bai Xiaobai's eyes at this moment.

He couldn't believe it.

Gathering his mind, Bai Xiaobai rationally looked at the big dough in front of him, and he had already guessed eight or nine points in his heart.

The principle of the millennium-old noodles used by Pastry Wang Luogen is to use the yeast inside to ferment the dough.

Now his own dough can achieve this similar effect, which means that the yeast powder provided by the system must be very special, and it must not be inferior to Logan's thousand-year-old noodles.

Surprise becomes surprise, doubt becomes doubt.

Bai Xiaobai doesn't bother to ask about the particularity of the system's yeast powder at the moment, he plans to make a new product before asking.

Putting some cooking oil on the palm of his hand, Bai Xiaobai pressed it to ferment into a dough the size of a sea bowl, and squeezed out all the air in the dough.

After the air is fully squeezed out, the dough size is almost back to its original size.

The elasticity of this dough is also great!

Bai Xiaobai followed the systematic production method, then kneaded the dough into a ball, and poked a small hole in the ball with his index finger.

After pouring an appropriate amount of cooking oil into the hole, Bai Xiaobai tore off a small piece of dough to plug the hole, and continued kneading the dough carefully.

After the cooking oil and the dough are fully mixed, the dry dough has slowly turned into an oil dough.

Bai Xiaobai clenched his right hand into a fist, dipped some yeast water on the back of his hand, and put it into the dough bit by bit.

After finishing, Bai Xiaobai put the dough into the dough proofing equipment for secondary fermentation.

After fermentation, the dough becomes the size of a sea bowl again.

Continue to repeat the previous steps, pressing the dough with the palm of your hand to completely squeeze out the air inside.

Such a smooth and shiny oily dough is done.

The next step is to make the oil dough into shaped fried dough sticks.

Bai Xiaobai picked up the rolling pin, dipped it in cooking oil, and rolled the oiled dough into a rectangle with a thickness of about half a centimeter and a length of one middle finger.

Pour the oil into the rack pan, and heat the oil pan on medium heat.

Bai Xiaobai cut the rectangular dough into two fingers-long sections, stacked one section on top of the other, dipped chopsticks in oil, and pressed down from the middle of the stacked dough to make the fried dough stick embryo.

Until the heat in the oil pan is suitable, about [-]%, carefully elongate the embryo body of the fried dough sticks, and slowly put them into the oil pan for frying.

Wait until the embryo body of the fried dough sticks slowly floats to the oil pan, and use chopsticks to quickly flip the fried dough sticks to the other side to ensure that both sides of the fried dough sticks are fried thoroughly.

Seeing the embryonic body of the deep-fried dough stick expand little by little, the color became more and more golden, and the rich fragrance hit his face, Bai Xiaobai couldn't help but wipe the saliva slightly overflowing from the corner of his mouth.

It's so delicious.

But now is not the time to just think about eating.

Because the fried dough sticks have basically been shaped, you should turn them back and forth diligently at this time to ensure that both sides of the fried dough sticks are cooked and will not be fried.

Use chopsticks to move the fritters back and forth until the entire fritters are perfectly golden brown.

Bai Xiaobai took a clean plate, picked up the fried fritters, drained the oil, and put them on the plate.

In this way, a special golden butter stick with fragrant, golden color and full of appearance is ready.

To be honest, Bai Xiaobai thinks that except for the production of yeast water and the exaggerated fermentation of the dough, the other steps of the special golden butter sticks are basically similar to his mother's method, and it does not reflect where the special one is.

I don't know if the taste is similar to ordinary fried dough sticks.

Because any new product, the first system food, Bai Xiaobai can try it for free without any conditions, so he doesn't worry about it anymore.

Picking up the fritters, he blew a few breaths, and when the temperature cooled down a little, Bai Xiaobai opened his mouth and took a small bite.

(End of this chapter)