The trip starts from Yongliang land and checks in

Chapter 184 Xiao Long Bao

Zhang Xiao stretched out his hand and flicked Chen Xi's earlobe affectionately. Anyway, he didn't know why he wanted to flick her earlobe all of a sudden. Anyway, he thought it was fun, but in the end, the beauty in the bed frowned.

"Haha, A Chai, Xiao Diao, go out and go to the bathroom quickly, and run farther away for me, it's better to go to the valley over there, don't let me plant mines everywhere."

The two little fellows who rushed to the door impatiently, rushed out after seeing Zhang Xiao open the door, and left behind their strange calls in response.

Looking at the two little guys running farther and farther, Zhang Xiao shook his head helplessly. Sure enough, the two of them are still not used to using human things, but it is also fortunate that they are always driving outside, and they can find toilets everywhere. If this is in a city, where are they allowed to defecate anywhere.

The drone was flying around outside, using the beautiful scenery of the flowers this morning to say hello to the people in the live broadcast room, Zhang Xiao also got out of the car and closed the door, stretched comfortably on the lawn, closed his eyes and faced Facing the sun, I took a deep breath of fresh air.

"Phew, the air here is good, good morning everyone!"

Taking advantage of the opportunity of the drone flying over, Zhang Xiao raised his hand and waved to the people in the live broadcast room to say hello.

"Happy Mid-Autumn Festival! Brother Xiao!"

"Brother Xiao, have you bought mooncakes yet?"

"Good morning everyone, here I come!"

After taking a breath of fresh air, Zhang Xiao returned to the car and began to prepare for today's breakfast.

When he returned to the car, he heard the sound of washing from the bathroom, and saw that Chen Xi had disappeared on the bed, obviously he had already woken up.

"Sister Xi, why didn't you sleep for a while?"

Zhang Xiao asked casually and was about to get busy making breakfast, but unexpectedly got a response from Chen Xi, who came out of the bathroom with a toothbrush in her mouth and a little foam on the corner of her mouth.

"Come on, you should brush your teeth first, don't spit bubbles after talking later, haha!"

Zhang Xiao said hurriedly, not knowing whether to laugh or cry, just imagining Chen Xi talking there, and then muttering, spitting bubbles out of his mouth, he couldn't even imagine that scene, it was purely destroying the image of the goddess.

Now that Chen Xi has woken up, Zhang Xiao also called in the drone outside, just in time to talk about how to make Xiaolongbao.

"Okay, today's breakfast is Xiaolongbao. Is there anything you want to learn? If not, I won't talk about it. Let you go and see the scenery."

The people in the live broadcast room were watching the morning scenery, but suddenly the drone was brought back into the car, and they heard Zhang Xiao's words.
"66666 must learn!"

"I don't know how to make face to face, I feel that making face to face is the biggest harm to me!"

"Small steamed buns? Isn't that just making the buns smaller?"

"Study, I must learn, my mother is sleeping, I will wake her up!"

"Son, don't cry, your dad and I will lie on the bed and watch the live broadcast."

Seeing the barrage that most people agree with, Zhang Xiao nodded in satisfaction. Sure enough, nothing can stop foodies from exploring delicious food.

"Okay, let me correct some of the wrong definitions of Xiaolongbao first. Xiaolongbao, also known as Xiaolongbao, is commonly called Xiaolongbao in Nansu, Shanghai, Jiangsu and Zhejiang, and Xiaolongbao in Sichuan Province. Han Wu is called steamed buns.

There are 10 steamed buns in a steamer, and 10 steamed buns make a cage. It originated from the steamed buns in Kaifeng, the capital of the Northern Song Dynasty, and was inherited, developed and evolved in the south of the Yangtze River in the Southern Song Dynasty. Small buns will do. "

"The history of Xiaolongbao can be traced back to the Northern Song Dynasty, and there are similar "soup-filled buns" that have been handed down to this day.

The modern Xiaolongbao originated in Changzhou Prefecture during the Daoguang period of the Qing Dynasty, and has formed its own characteristics in various places, such as Changzhou is delicious and Wuxi is sweet, but they all have common characteristics such as thin skin and stewed feet, fresh and delicious. , and has also been spread in Kaifeng and other places. "

"The history of the real formation of the modern Jiangnan Xiaolongbao is difficult to verify, but it is generally believed that the modern Xiaolongbao has an inheritance relationship with the "Shandong Plum Blossom Bao" and "Guantang Baozi" in the Northern Song Dynasty. When the royal family moved south in the Northern Song Dynasty, it was brought into the south of the Yangtze River and evolved. It is from the same family as the steamed steamed stuffed bun that is popular in the northern region. It has been passed down for thousands of years and has been innovated and developed in various places.”

"Changzhou Wanhua Tea House's "Crab Crab Steamed Buns" in the Daoguang Period of the Qing Dynasty, the "Nanxiang Xiaolong Steamed Buns" created by Huang Mingxian in Nanxiang Town, the magic capital, in 1871, including the "Nanxiang Xiaolong Buns" that were popular in Wuxi Huishan and Qin Dynasty during the Guangxu Period of the Qing Dynasty. The Wuxi folk steamed buns in Wuxi and the small steamed buns created in modern times in Kaifeng and other places all have their own characteristics.”

"Changzhou, Shanghai and other places in the south of the Yangtze River have a long history of cooking xiaolongbao, and there are many century-old restaurants featuring xiaolongbao.

Since a Chinese immigrant opened a restaurant in Spain more than 50 years ago, Xiaolongbao has also enjoyed a high reputation among Spanish diners.The explanation on the menu in Spanish is: "a bread with meat in the center".Because of its delicious taste, some Spanish restaurants or bars also sell food similar to the Xiaolongbao, but they are called "Chinese sandwich bread made in Spain".

Since the 20s, a large number of immigrants have entered Spain, and restaurants have sprung up everywhere. Xiaolongbao is one of the main foods that every restaurant must have.But at that time, Xiaolongbao was no longer written as "Xiaolongbao", but was written as "Xiaolong".Some wrote "Dismantling that little dragon", while others wrote "Shanghai little dragon".For this "little dragon bun", the Spanish comment is even more amazing: "add the small bun with dragon meat". "

Zhang Xiao took all the flour, yeast powder, baking powder, and edible alkali out of the cabinet, and then poured some warm water.

"It takes at least an hour in this weather to make the dough normally. I have a quick way to make the dough. Let's first pour 500g of flour, 10g of dry yeast powder, and 5g of baking powder into the basin and mix well.

At this time, you should also prepare about 400ml of warm water. Remember that the water temperature here should not exceed 40 degrees Celsius. "

As a result, when he said this, countless barrages emerged.

"Brother Xiao, are you sure there is a quick way to make a face?"

"Then, how do you judge the water temperature of 40 degrees? I can't take a thermometer to measure it."

"The most difficult part of making steamed buns is the dough. I've tried it a few times before, but all of them ended in failure."

"If there is really a quick way to make dough, then I won't have to get up early to make buns in the morning."

"Every time I fail to make a face, it always feels like a waste."

Zhang Xiao himself would say some unbelievable things, but often those who don't believe him will always be slapped in the face by him, such as this time.

"There must be a way, but as the old saying goes, practice makes perfect. You can't fail a few times and then you don't want to do it. Besides, this is not a waste. You can bake the dough of failure into a cake, thin A thin layer of dead bread sprinkled with sugar, it still tastes delicious.

As for the water temperature, it feels better. Everyone knows that the normal body temperature of the human body is 37 degrees. As far as bathing in the bathroom is concerned, 40 degrees feels comfortable, and 45 degrees feels a little hot. If it exceeds 45 degrees, ordinary people can’t stand it. It's really hot. "

As he spoke, he put the ingredients he had just prepared into the basin according to the amount he remembered.

"Let's add warm water while stirring, but don't pour warm water into the flour at one time, you should add it in small amounts and several times until the flour becomes a dough."

While stirring with chopsticks, Zhang Xiao usually slowly poured the warm water prepared before into the basin little by little.

At the same time, he is still introducing other dough-raising techniques: "If the noodles are not ready yet and you are in a hurry to steam the buns, you can press a hole on the dough, pour a small amount of white wine, and cover it with a damp cloth for a few minutes to start steaming. .If it is still unsatisfactory, you can put a small cup of white wine in the middle of the steamer after the steamed buns are put on the tray, so that the steamed buns are still soft and delicious. In cold weather, use baking powder and add some white sugar to shorten the time. Fermentation time, it worked out great.”

"When the noodles are fermented, if you add a little salt water to adjust, the fermentation time can be shortened, and the steamed buns will be softer.

After the noodles are made, knead the noodles with salt instead of alkali (500 grams of salt for every 5 grams of noodles), which can not only remove the sour taste of the noodles, but also prevent the steamed buns from turning yellow.The first big dough skill: choose the right starter. "

"Proofing method 1. There are three kinds of leavening agents used in making dough: baking soda, dough (old noodles) and dry yeast powder. They all work on the same principle: under suitable conditions, the leavening agent produces carbon dioxide gas in the dough, Then the dough becomes soft and delicious by heating and expanding.”

"Baking soda method 2. The gas released by baking soda is not rich, so the softness of the finished dough made with it is not very good. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in the flour and reduce the nutritional value of the pasta. It is recommended to choose."

"Proof method 3. Noodle fertilizer is also called old noodles in some places. It is a piece of dough left after the last fermentation. After proper preservation, it is used as a strain to start fermentation. Noodle fertilizer must be used with alkali because it will make The dough produces a sour taste. But the alkali will destroy the nutrition of the flour, and the dosage is very difficult to control, and the finished product is easy to cause waste, so it is not recommended to use it.”

"Proofing method 4. Active dry yeast (yeast powder) is a natural yeast extract. It is not only rich in nutrients, but more valuable is that it is rich in vitamins and minerals. It is not only rich in Vitamins, it has a protective effect on the vitamins in the flour. Not only that, the yeast can also increase the B vitamins in the dough during the reproduction process. Therefore, the finished pasta fermented with it is better than the unfermented pasta The nutritional value of pasta such as cakes and noodles is several times higher.”

"Two days ago, a friend left a question in Sechen's "Brown Sugar Sesame Sauce Cake" diary: What is the difference between making cakes with yeast dough and warm water and flour? Hehe, I believe she will understand after reading the above description Understood."

"Besides that, the second most important dough-making skill: use more baking powder, not less.

Baking powder is a natural substance, using too much will not cause bad results, it will only increase the speed of fermentation, and maybe add more nutrients.Therefore, for novices in pasta, more should not be less to ensure the success rate of making noodles.The Angel Yeast and Danbaoli Yeast I usually use, I buy whichever I encounter in the supermarket, and the effect is good. "

"But having said that, you can't pour in a catty of noodles no matter how much - isn't the whole bag of yeast? Hehe~ Give a rough dosage ratio: about 500g of dry yeast powder is almost enough for 5g of flour. But don't be too dogmatic~ temperature, Humidity, type of flour, water temperature, etc. can all affect the time and effect of fermentation, so it needs to be adjusted flexibly to apply~”

"Wow, I really benefited a lot, thank you Brother Xiao for explaining the confusion!!!"

"Yeah, yeah, Brother Ke Xiao, I roughly understand what you said, is there anything else that is important to newcomers?"

"Thank you Brother Xiao for generously imparting the experience and skills of making noodles!!!"

"Thank you Brother Xiao!!"

Seeing this, Zhang Xiao continued with a smile: "I'm about to talk about this point, the third major dough raising skill: Activating yeast is more important for beginners."

"I don't really pay attention to the method of adding dry yeast. Sometimes I am lazy and mix it directly with flour, and then add warm water to knead the dough. But for novices, the amount of yeast used and uneven mixing will affect the dough. The results have some impact. Therefore, it is recommended that novices activate the yeast first: put an appropriate amount of yeast powder into the container, add warm water of about 30 degrees (about half of the total water used for making noodles, not too little. If you want to save trouble, all The amount of water is fine.) Stir it until it melts, let it sit for 3-5 minutes before using. This is the process of activating the yeast. Then pour the yeast solution into the flour and mix well."

After a pause, Zhang Xiao suddenly said: "By the way, Sister Xi, I don't need your help. You can go for a walk. The air here is still good in the morning. I'll call you when I make breakfast."

Hearing this, Chen Xi smiled triumphantly: "Okay, I'll go and see those two little guys, play with them for a while, if you need help, call me, I'm pretty good at making buns."

Zhang Xiao looked at this little cutie who only belonged to him with doting eyes, and gave him a light stare.

"What are you talking about, how can you get started with such a simple thing as making buns, just leave it to me, and you will be responsible for accompanying the two little guys to have fun, go quickly."

Hearing Zhang Xiao's words, Chen Xi's big eyes almost narrowed into a pair of crescent moons. Any woman doesn't like her man pampering her, and Chen Xi is no exception. She simply smiled and nodded, then turned and ran outside ,

Zhang Xiao, on the other hand, looked at Chen Xi who was going away with a happy face, quietly looked at the cheerful back of the other party for a while, then turned his attention to the dough in his hand again, and at the same time turned on the audio of the drone.

"Okay, just knead the dough into such a dough, that is, the whole dough looks extremely smooth, this step is considered complete, and then you just need to put it in the basin to wake up the dough, and it will be OK."

Zhang Xiao casually took the plastic wrap next to him, got a little water on the edge of the basin and spread it evenly, and then put the plastic wrap on top.

Seeing Zhang Xiao's step of wiping water on the edge of the washbasin, some people didn't understand what it meant.

(End of this chapter)