gourmet chef

Chapter 190 Top High Active Dry Yeast
The special golden butter sticks are perfectly golden in color, just looking at them will whet your appetite.

Bai Xiaobai took a bite of the fritters and chewed them in his mouth, his mouth was filled with aroma.

The taste of the new product did not disappoint Bai Xiaobai.

The unique softness of fried dough sticks is exactly the same as his mother used to make.

But the taste is noticeably better.

The fried dough sticks are fluffy but not rotten, and the taste is crispy but not crispy. Every bite has a chewy taste. The more you chew, the more fragrant it is. Moreover, the fried dough sticks are not greasy, and the right salty taste is in your mouth little by little. When it melts, there is an indescribable delicacy.

Obviously no special spices are used, only salt is used for seasoning, but why is it so delicious, and the special fried dough sticks have no alkaline and astringent taste, and the taste is excellent.

After eating a whole fried dough stick, Bai Xiaobai had endless aftertaste and couldn't help but licked his upper lip, not getting enough of it.

The fluffiness and taste of this fritters are really nothing to say, it is definitely the best fritters that Bai Xiaobai has eaten so far.

When Bai Xiaobai was a child, when he was in elementary school in the township, his mother would deep-fry fried dough sticks with a bowl of porridge or clear soup noodles for him every morning for breakfast.

At that time, I was so happy to eat a deep-fried dough stick every morning.

The deliciousness of the special fried dough sticks instantly brought back childhood memories of Bai Xiaobai.

He shook his head and asked, "System, the ingredients used in the special golden butter sticks this time are not ordinary."

The taste of the new product is so good, the fragrance is so rich, and it is not greasy. Bai Xiaobai is sure that in addition to his own cooking skills, there must be blessings from the system ingredients.

Soon, a cool electronic voice sounded:
[The ingredients are good, the main ingredients of the special golden butter sticks are as follows]

Flour: The wheat variety used for flour milling is very special, which is a hybrid of three top wheat varieties.

These three types of wheat are Biyu wheat from Hebei Province, Baihuo wheat from Shanxi Province, and Baimang wheat from Shandong Province.

A wheat variety that is a hybrid of three top wheat varieties, called Milky North Wheat.

The milk-flavored northern wheat is systematically planted in the valley of the middle reaches of the Yarlung Zangbo River in Xizang. The altitude here is above 3300 meters, and the climate is warm and cool. There is no extreme heat in summer and no severe cold in winter. Turning green, heading, ripening, and finally the mature milk-flavored northern wheat is processed through a series of systematic fine grinding processes to obtain fine and smooth milk-flavored flour.

This kind of flour is extra-grade flour, in addition to being rich in various proteins and sugars, it also has a unique characteristic.

With this kind of flour, even at high temperature, most of the protein and sugar in the flour can be kept intact, so it is very suitable for use as fried pastry.

Bai Xiaobai was so shocked after reading the system's flour words, even his head was a little rumbling.

It's actually a milky northern wheat variety!

Sure enough, it is completely different from the flour used in Supreme Beef Noodles and Fresh Meat Wontons.

Bai Xiaobai is not an agronomist. He has never heard of the Jasper wheat from Hebei Province, the White Fire wheat from Shanxi Province, or the White Mans wheat from Ludong Province. Saw a few on the 'Closer to Science' TV program.

This kind of hybrid wheat is a top-level wheat variety produced by crossing three kinds of wheat varieties in the 70s after Dr. Lu from Huaxia Agricultural University and Huaxia Academy of Sciences spent his whole life.

This kind of wheat has strong insect resistance and high ear setting rate, but it is extremely demanding on the growth environment.

If the topography, climate, and even the various physical and chemical indicators of the soil are inconsistent, this kind of wheat species will be difficult to survive and will die easily.

According to rumors, because of the extremely low survival rate, this kind of wheat was directly shot and hidden by the Ministry of Agriculture after it came out in the 70s, and it was listed as a rare wheat variety, only in a small number of specific areas. to plant.

The milk-flavored flour made from this kind of wheat is white and delicate, and the viscosity is good after hydration. It is the top flour for Chinese pastries, especially for fried flour.

Because of the uniqueness and rarity of milk-flavored flour, it is listed together with Xiangshui rice from Heilongjiang as a staple food ingredient for the Great Hall of the People of China, and it is designated as an exclusive flour.

Many ordinary people may have never even heard of this special flour, let alone seen it.Even in general five-star hotels, it is difficult for well-informed top pastry chefs to come into contact with this level of flour.

Unexpectedly, Bai Xiaobai not only saw and touched it today, but also used it to make a new special golden butter stick.

I'm excited to think about it.

Of course, the source of the flour was just an appetizer, and what shocked Bai Xiaobai even more was yet to come.

The system continues to display:

Yeast powder: The yeast powder provided by the system is top natural high active dry yeast powder.

The system mixes top-quality apples, soft granulated sugar, top-quality wild honey, and sterile mountain spring water as a culture medium, and puts them into special sterile petri dishes to carefully cultivate yeast.

After seven days and seven nights of special temperature control and a good environment, a large number of natural yeasts grew in the culture medium.

Filter the culture medium with a special biologically active membrane to filter out miscellaneous bacteria and only retain 100% of the yeast colony.

Through layers of screening by black technology equipment, the top yeast with the best activity and the healthiest condition is selected from the yeast group to make a light yellow top yeast stock solution.

Slowly add the top-grade milk-flavored flour into the yeast stock solution, mix evenly, and then go through a biological non-destructive drying method to obtain the top-level natural high-activity dry yeast powder.

This kind of dry yeast powder is packed in special wide-mouth glass bottle equipment. Through black technology, it is dried and stored at low temperature and constant pressure, which can maintain the activity of yeast for a long time.

In the specially preserved dry yeast, the purity and activity of the yeast can be as high as 99.999999999%, which cannot be achieved by any precision bioscience laboratory in the world.

When using, you only need to add a small amount of dry yeast powder to the water to restore the activity of the yeast. Adding this top-grade yeast water to the flour can make the dough ferment to the extreme and expand several times. It is the best way to make special golden butter sticks. Top quality dry yeast powder.

After reading a large section of the system's text, Bai Xiaobai was still in shock.

The system really spares no effort, a bit like becoming a biologist in seconds. After so many steps of biological high-tech means and continuous meticulous processing, a wide-mouth bottle of top-level high-activity yeast dry powder is made.

And I didn't expect that the activity and purity of the yeast could reach such a high level, it's unbelievable.

Yeast powder Bai Xiaobai has actually been in contact with it since he was a child. When his father opened a store before, he bought Angel brand dry yeast powder directly.

Angel brand dry yeast powder is an old domestic brand with an excellent reputation. It is famous all over China for its fast fermentation and good effect.Generally, the owner of a steamed bun shop or a Western-style pastry shop will basically have this kind of dry yeast powder in the store.

However, dry yeast powder is a fungal biological product after all, and its storage requires a specific environment. Once it is exposed to the air and stored improperly, it is easy to absorb water, mix with bacteria, and even inactivate a large amount of yeast flora, resulting in poor fermentation effect of yeast powder.

The dry yeast powder provided by the system obviously does not need to worry about this. It is covered with special black-tech jar equipment, and the purity and activity of the yeast can be as high as 99.999999999%.

This percentage is simply frighteningly high.

It’s no wonder that when I made the oil dough just now, I didn’t need warm water. I just mixed the dry yeast powder with ordinary room temperature water, and I could ferment the dough the size of a fist into the size of a sea bowl.

This high-efficiency fermentation ability is directly comparable to the thousand-year-old noodles handed down from the Bailuo family in Xiaodangjia. Even the domestically produced Angel brand high-activity yeast powder is willing to bow down.

Bai Xiaobai thought so.

(End of this chapter)