Gourmet Beast Tamer

Chapter 137 Meat Bun

"Meat buns?"

Hearing Dan Bao's words, Qin Lang felt a rare guilty conscience.

He really didn't mean to draw a cake, he simply forgot what he said casually before.

I still remember that when he made Guobao Pork for the first time, he casually mentioned the skill of kneading noodles and promised to have the opportunity to make big pork buns for Dan Bao.

But until now, he hasn't done it yet.

"In that case, I will make big meat buns for you two tonight!" Qin Lang quickly decided on the content of tonight's dinner.

"Gulu!"

Great!

Dan Bao's face suddenly became excited.

It seems that I have to keep an eye on the dishes that Qin Lang mentioned but hasn’t cooked yet, so that I can eat more delicious food!

It thought secretly in its heart.

"Chaka!"

I want to eat big meat buns!

Lala on the other side also looked very excited.

Although it didn't hear Qin Lang's previous promise, it found the keyword it was most interested in from the name of this new food.

Meat.

Food with meat will definitely taste good!

"It just so happens that with La La's cooking skills, he can make big meat buns much faster." Qin Lang looked at La La and smiled, then waved, "Then let's go back to the hotel quickly!"

One person and two spirits quickened their pace of return.

…

Perhaps considering Qin Lang's status as Yuling Chef, many of the hotels recommended by Luo Hui in the guide are those with independent kitchens where you can cook your own food.

The same is true where the four of them live now.

After buying the corresponding ingredients from a nearby certified food market, Qin Lang placed the ingredients on the table one by one in the independent kitchen equipped in a single room of the hotel under the watchful eyes of two food spirits.

"I plan to shoot the big meat buns I'm going to make later as our second video." Qin Lang didn't start immediately, but discussed with Dan Bao and La La, "It's just in time. We can try out the newly purchased filming equipment. What’s the effect, what do you think?”

Dan Bao and La La looked at each other.

They thought of the barrage in the previous video where many viewers praised the two of them, and nodded in unison.

This time, they have to be more photogenic!

Seeing that the two little ones had no objection, Qin Lang smiled and said, "In that case, let's start the first step of making big meat buns, kneading the dough."

While he was talking, he had already cut a large bag of new all-purpose flour and poured it into the basin. A little white smoke rose from the bottom of the basin as it was poured, causing Danbao and Lala, who were about to get to the edge of the basin, to retreat quickly.

It wasn't until the white smoke settled that the two little ones stepped forward with confidence.

During this process, Qin Lang had poured warm water into another bowl and dissolved the yeast, aluminum-free baking powder and a little sugar.

According to the ratio of two pounds of flour to one pound of water, pour warm water into the flour in small amounts and several times, stirring while adding.

Soon, the fine-grained flour in the basin turned into a slightly yellow floc under the watchful eyes of the two little ones.

After adding a spoonful of lard, Qin Lang put his clean hands into the basin and began to rub it vigorously.

As Qin Lang's kneading action continued, the dough in the basin gradually turned into a ball. While the inside was gradually mixed evenly, the outside also showed the "three lights" state that only occurs when the dough is kneaded.

Face light, basin light, hand light.

It means that the surface of the dough is smooth and does not stick to the pot or hands.

After the dough was kneaded, Qin Lang wrapped the mouth of the basin with plastic wrap and handed the basin to Lala who was standing by, "Speed ​​up the cooking."

"Chaka!"

give it to me!

LaLa nodded seriously, and then erupted with strange power from her body, accelerating the rising process of the dough in the basin.

On the other side, Dan Bao also has a mission.

Because Qin Lang started to make another key to big meat buns - meat filling.

Compared with the back legs of pigs, which require frequent exercise, the front legs of pigs undergo less exercise. The meat is more tender and the fat content is correspondingly higher.

This kind of meat is finely chopped into meat fillings, and the juice will be more filling.

A large piece of pork front leg meat bought from the food market was restored to its freshest state under the influence of Freshman, and then Qin Lang quickly peeled it, sliced ​​it and then chopped it into fine pieces of meat.

If it is completely minced into pureed meat, the texture of the meat filling will lose its grainy texture.

Chop the meat filling into a bowl, add light soy sauce, salt, monosodium glutamate, pepper, thirteen spices, cooking oil, oyster sauce, a little sugar, and cooking wine to season, add onion and ginger water in batches and mix well.

"Gulu!"

The cabbage is ready!

A small bowl filled with chopped cabbage flew to Qin Lang.

This is the result of Dan Bao processing it with freshness, and then using the wave of thought to control the chopping with a kitchen knife.

"great!"

Qin Lang praised, then directly poured the chopped cabbage into the meat filling, and continued to mix evenly.

"Chaka!"

Mine is fine too!

As if he didn't want Dan Bao to be the most beautiful, La La quickly pushed the dough basin closer.

Under the acceleration of its cooking and the natural passage of time, this ball of mixed noodles has been proofing for about forty minutes.

“Spicy is also great!”

In line with the principle of not favoring one over the other, Qin Lang also praised LaLa.

He put the mixed meat filling into the refrigerator to refrigerate, and then pulled the basin closer to check the rising status of the dough.

In just such a short time, the dough in the basin has changed greatly.

The dough that was originally at the bottom of the basin and never touched the walls of the basin has now more than doubled in size. It is not only close to the walls of the basin, but also forms an upward arc in the middle.

Tear the dough apart along the point where the dough contacts the wall of the basin, and you can easily see numerous honeycomb-like holes inside the dough.

These swollen holes caused by the gas produced by the anaerobic fermentation of yeast are the reason why the dough expands and are also the key to the fluffy and soft meat buns.

Sprinkle a thin layer of dry flour on the table, separate the entire risen dough from the basin, place it on the table and knead it again, and continue to deflate the dough to reduce the volume of the dough again, then knead it into strips and divide it into Evenly sized doses.

Ten...twenty...thirty!

Looking at so many noodles, Dan Bao blinked.

"Gulu?"

Want to make so many big meat buns?

"Yes." Qin Lang nodded, "Zhao Chen and the others are still resting, and they must not have had dinner yet. I also made their portions."

For four people and six food spirits, the total of thirty buns is enough.

Cover the divided portion with a damp cloth and let it rise for five minutes.

When the wet cloth was removed, the potion had expanded several times compared to its previous size, and each one looked chubby, which was particularly pleasing.

Taking out the minced meat from the refrigerator, Qin Lang's movements sped up a bit.

Roll the dough into a dough with a certain thickness, wrap it in the meat filling and pinch out beautiful folds, and place them neatly in the steamer next to it.

Close the steamer lid and let it rise naturally for ten minutes.

After the buns have further increased in size, turn on the heat and steam over high heat for fifteen minutes.

With spicy acceleration, the above two steps are all completed in just one minute.

The eyes of the two food spirits were firmly locked on Qin Lang's hand on the steamer lid.

Has it be done?

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Contents of the easter egg chapter at the end of this chapter:

【Fresh meat buns】