Food starts with noodles

Another legend is the Empress Dowager Cixi, an old internet celebrity in the gourmet world.

It is said that when the Eight-Power Allied Forces entered Beijing, the Empress Dowager Cixi fled westward. When she arrived in Wenxi County, she was very hungry and thirsty.

This legend is relatively true, because Cixi passed by Wenxi County when she fled westward.

But Cixi also suffered a bit at the beginning of her escape to the west. After arriving in Datong, her life improved, and she ordered officials from all over the country to welcome her.

Although his life was not as rich as when he was in the palace, he was not so hungry that he could not stand it.

However, Wenxi Boiled Cake is really famous, Xu Zhuo has done research on this dessert, so he knows it very well.

After Feng Weiguo briefly introduced the history of Wenxi's pancakes, he began to talk about the ingredients to be used.

Cooked flour, white sugar, soft white sugar, maltose, brown sugar, honey, cooked sesame, baking soda, cooking oil, sesame oil, dried osmanthus...

There are a lot of ingredients to be used, but after a little classification, it will become much clearer.

Wenxi boiled cakes are roughly divided into three types: filling, leather and paste.

The skin and stuffing will use one ingredient, that is cooked flour.

The so-called cooked flour is the flour that is steamed in a steamer.

Compared with raw flour, this kind of flour does not have a raw dough taste, does not agglomerate when exposed to water, and has a loose and soft taste. It is used in many desserts.

The method is very simple. Feng Weiguo puts a fine cloth on the steaming plate, pours dry flour and spreads it evenly, and pricks some holes in it with his fingers, so that the hot air can enter easily.

Then, put the steamer tray into the steam cabinet and steam it.

Under normal circumstances, raw flour can be steamed in about 15 minutes.

However, there is a lot of flour today, and it is quite thick in the tray. Feng Weiguo steamed it for half an hour before bringing the flour out of the steamer.

Let the flour cool down first, and scoop out the ones soaked in water vapor.

Then rub the flour agglomerated due to steaming, and pass it through a fine mesh sieve to remove all the particles.

After finishing this step, in fact, the dessert of Wenxi boiled cake is half ready.

Because the next steps are relatively simple, even if Xu Zhuo has no skills, he can do it smoothly.

This step is: face to face.

While talking, Feng Weiguo poured two-thirds of the cooked flour into the basin.

According to the ratio, add brown sugar, cooking oil, maltose, and baking soda in turn, and use water to knead these ingredients into a moderately soft and hard dough.

After it is mixed in this way, it is the dough for cooking cakes.

As he was doing it, Feng Weiguo wanted to pretend to be aggressive. He looked at Xu Zhuo triumphantly and asked, "Xiao Zhuo, do you know what to do next?"

Xu Zhuo smiled slightly, Grandpa Feng finally couldn't bear it and started to pretend?

pity……

I will answer this question.

He said to Feng Weiguo: "Should we make stuffing next?"

Feng Weiguo glanced at him unexpectedly, he didn't expect Xu Zhuo to be able to guess it, but thinking about the practice on the Internet, this kid should have checked it secretly.

Thinking of this, he calmed down and asked, "Then do you know how to make the stuffing?"

Hmph, it shouldn't be possible now.

As a result, Xu Zhuo said slowly, "I know."

I know...huh?

Feng Weiguo frowned, is it so difficult to act aggressive in front of young people?

He put his hands behind his back and said: "Since you know how to do it, then you can try it out and say yes first, I won't give any hints."

Naturally Xu Zhuo was not afraid, he brought a clean empty basin, poured the remaining cooked flour into it, added soft white sugar and dried osmanthus, and mixed well.

Then melt the honey with warm water to make honey water, and then use the honey water to knead the cooked flour in the basin into a moderately soft and hard dough.

After completing this step, Xu Zhuo looked at the stunned Feng Weiguo and asked, "Grandpa Feng, what do you think?"

Feng Weiguo opened his mouth, he thought it was very good.

But of course he wouldn't say this, after all, he finally had an opportunity to pretend, how could he miss it.

He thought about it, Xu Zhuo knew how to make this, he probably asked brother Xu or Yu Peiyong for advice, after all, those two old men knew everything, and it was just a Wenxi cake, so it must not be difficult.

However, being able to make Wenxi boiled cakes does not mean understanding the inner relationship in these steps.

Feng Weiguo calmed down and asked Xu Zhuo a new question again.

"Xiao Zhuo, why did you make the leather first and then the stuffing? Is there any particularity in this?"

Chapter 975 Cooking is not cooking, and cakes are not cakes

Of course Xu Zhuo knew the reason for making the leather first and then the stuffing. It was nothing more than adding baking soda to the leather, and it needed to be proofed, so making the leather first and then the stuffing would be more efficient.

If you have enough time, it is the same to make the filling first.

But these things just passed in his mind for a while, and he didn't say it out loud.

I just pretended to be aggressive, now I have to let Feng Weiguo have a good time.

You can't be like the old man, pretending to be all coercion, so that others have no coercion to pretend to be, then you will have no friends.

So Xu Zhuo looked at Feng Weiguo with a puzzled expression: "Yes, Grandpa Feng, I just remembered it when you said it. Why is this?"

Only then did Feng Weiguo calmly smile in satisfaction, and told Xu Zhuo about the overall planning in the kitchen.

When cooking at home, you don’t have to think about the steps. It’s just a meal anyway. There is no difference between making it a few minutes earlier and a few minutes later.

But it’s different in a restaurant. The back kitchen of a restaurant must not only ensure the taste and quality of the dishes, but speed and efficiency are also a link that has to be considered.

For example, quick-fried dishes are generally required to be ready in about 1 minute.

This kind of time requirement is undoubtedly difficult for family practice, but it is not too difficult for a professional chef.

Because many of the ingredients in the back kitchen are processed in advance, when customers order, they only need to stir fry and heat up.

And this behavior of breaking the order of conventional practices is a kind of kitchen planning.

Feng Weiguo talked about many similar cases and methods.

Xu Zhuo actually knew most of this knowledge. After all, the chefs were related to Junjie. These were all common sense, but Xu Zhuo didn't interrupt Feng Weiguo's words, but rather cooperated with him to continue talking.

Anyway, there's nothing to do today, why not just satisfy Feng Weiguo and let him have a good time as a teacher.

At such an advanced age, but still working so hard to help himself, it's appropriate to cooperate with him.

Xu Zhuo even called Jianguo to come and listen together, giving Feng Weiguo enough face.

After Feng Weiguo finished speaking, the leather materials that had been reconciled before had almost woken up.

These skins look similar to the sugar pancakes made by Xu Zhuo before, except that the skins are slightly brown, which is caused by the brown sugar in the dough.

Take the dough out of the basin and knead it again, then knead it into long strips, and then divide it into dough pieces slightly larger than your thumb.

Put the surface agent into the tray, brush the surface with oil, cover it with plastic wrap and put it in the cold storage for refrigerated proofing.

This is done to increase the extensibility of the noodles. Adding baking soda when kneading the noodles, the taste will be more fluffy and soft after frying.

One hour later, take out the leather from the cold storage and put it on the chopping board, and at the same time, apply oil on the chopping board, take out the proofed surface agents one by one, put them on the chopping board and knead them repeatedly, and finally knead them into a long strip.

Then flatten the long strips with your hands, then pinch the two ends and stretch slowly, and stretch the noodles into long thin slices.

This step is a bit like making stewed noodles, but it is made of cooked flour and dough, so the ductility is not as good as raw flour, but this kind of cooked flour has a better taste, softer and smoother, so many desserts are made of cooked flour .

After the noodles were ready, Feng Weiguo said to Xu Zhuo and Jianguo, "The next step is to wrap the boiled cakes. This step is very critical. Once the dough is not wrapped properly, it will break and cause the fryer to fry."

When frying food, no matter what ingredients, as long as there is a fryer, it is very dangerous.

After all, high-temperature hot oil splashes, if it splashes on the face or eyes, the consequences will be disastrous.

So no matter whether you are a new chef or an old chef, as long as you come into contact with frying, the first thing to consider is to avoid the fryer.

Feng Weiguo briefly talked about the dangers of frying pans, and then began to demonstrate to the two how to avoid cooking cakes in frying pans.

He brought over the stuffing that he had prepared a long time ago. After a long time of proofing, the stuffing became a little thinner, a bit like hot noodles when making sugar cakes.

Grab a piece of stuffing about the size of a finger belly from the basin, and place it on the edge of one end of the dough that has just been stretched.

And it can't be placed in the center, it has to be placed on one side of the edge.

Then, pinch the edge where the stuffing is, and fold it diagonally to the other side so that this end forms a triangle.

After folding it over, press the corners to avoid trapping air.

Then continue to fold to the other side, which is roughly equivalent to using this piece of dough to repeatedly fold triangles from one end to the other end.

The further forward, the larger the triangle, and because of the different angles, the triangle becomes more and more rounded.

After the whole piece is folded, it will be almost a circle.

In this way, the filling is wrapped by layers of dough, and the probability of frying pan will be greatly reduced.

Feng Weiguo pressed the wrapped boiled cake with the palm of his hand, rolled it on the chopping board a few times to make it into a spherical shape, and the boiled cake was ready.

After Xu Zhuo looked at it once, he started to make it.

This can not only show his high talent that can be seen at a glance, but also help Feng Weiguo. After all, there are so many leather materials and fillings, and if they are all made, Feng Weiguo will be exhausted.

After Jianguo watched it twice, he also started making it.

However, unlike Xu Zhuo's round pancakes, Jianguo's ones are always flawed.

"Xu Zhuo is more talented in making pasta. I really can't match him."

While doing it, Jianguo sighed with emotion, and flattered him by the way.

Well, after being with Huang Tingting, this guy's mind is getting more and more lively, and his eloquence is getting better and better.

Xu Zhuo felt that if things continued like this, even if someone in the back kitchen challenged Jianguo's status, he would be able to handle it well.

After wrapping all the boiled cakes, Feng Weiguo put all the round boiled cakes into a basket, and under Jianguo's surprised eyes, he put the basket into the clear water.

"Isn't this... afraid of being soaked?"

Feng Weiguo shook the basket to let the water completely wet the boiled cakes, then took them out of the water and put them on a shelf to control the water.

He smiled and said: "There is oil on the surface, it's okay, soak it in cold water like this, it can wash off some floating surface on the surface, and at the same time shrink the surface, it's safer when frying."

Then, he started to heat up the oil, and when the oil temperature rose to [-]% hot, Feng Weiguo began to cook cakes in the pan.

This delicacy is very interesting. Just hearing the word boiled cake, it is easy to think of the staple food of steamed buns, but it turns out to be dessert.

Moreover, it is said to be cake, but it is round; it is said to be boiled, but it has to be deep-fried.

The delusional behavior of food.

The frying time of this dessert does not need to be too long, because the dessert is cooked no matter whether it is the main ingredient or the auxiliary ingredients, so as long as the surface is fried to brown, it can be out of the pan, so as not to fry the pan if the frying time is too long.

After all, this thing is full of sugar inside and out, so we have to guard against it.

After all the boiled cakes are fried, it's time to do the next step - boil the sugar.

Chapter 976 There Are Rewards For Respecting The Elderly?

Xu Zhuo is no stranger to boiling sugar. After all, dishes such as candied hawthorn, candied haws, shredded smiles, and honey sauces all use the step of boiling sugar.

However, the sugar used to make cakes is different from those dishes, because the sugar used to cook cakes is a compound type.

The specific ingredients to be used are white sugar, maltose, honey, and dried osmanthus.

Feng Weiguo first added a bowl of water to the pot, then put maltose in it, and after a while, added white sugar, honey and dried osmanthus.

Putting sugar is not just putting two kinds of sugar in it. There is a ratio. Generally, the ratio of white granulated sugar to maltose is 3:7.

In other words, maltose is twice as much as white sugar.