Food starts with noodles

After speaking, he put the stuffing aside to cool down naturally.

Natural cooling can make some over-dried prunes soften slightly, so that the taste will be better.

After finishing these, Guo Xingwang winked at the cameraman, and the shooting came to an end.

At this moment, the noodles have not yet risen, and the temperature of dried plums is too high, so I waited before shooting, just let Guo Xingwang see for himself, if there are any mistakes or feel that the performance is not good, you can re-shoot.

However, under normal circumstances, this kind of cooking video will not be re-shot, because this kind of video is generally less than 10 minutes, and irrelevant scenes will be cut out.

Those who performed abnormally or did not perform well are naturally included in this list.

And even if there are some that cannot be cut, you can use materials from other cameras, and you can even adjust the aspect ratio, such as cropping a close-up shot to a close-up shot.

These are all commonly used methods in video editing. Guo Xingwang has been in contact with them for a long time, so he naturally knows them well.

Taking advantage of the intermission, Xu Zhuo drove home and took Yu Keke, who had just woken up, to the shooting scene.

After all, he is the food taster who will appear at the end of the show, so he cannot be absent.

It was still early for Yu Keke to play, so she wandered over to the office area to chat with Tang Xiaoying, and put on some makeup by the way.

I'm going to shoot a video, I can't be sloppy and embarrass my male god.

At the shooting scene, everyone rested for about half an hour. At this moment, the noodles had already proofed, and the temperature of the prunes and vegetable fillings had completely dropped.

Continue shooting.

After turning the machine on, Guo Xingwang sprinkled a little flour on the chopping board, then took out the proofed dough, kneaded it a little, and rolled it into a long thick slice with a rolling pin.

After rolling out, he brought over the pastry that was fried before, dug out the pastry and placed it on one side of the chopping board, and carefully pressed it into a long thick slice with his hands.

At this moment, both the dough and the pastry are very soft, so be careful when handling, because the dough will be torn apart if you are not careful.

After the pastry slices were finished, Guo Xingwang carefully picked them up with his hands and placed them on the pastry slices.

After doing this step, start to fold in half.

Fold the top, bottom, left, and right sides of the dough towards the middle, so that the dough completely wraps the pastry inside.

"Everyone must wrap the pastry well when doing this step. The layer of sesame seed cakes depends on these pastry. Once it leaks or flows out, it will affect the final product."

After speaking, he carefully rolled the folded dough into a long strip with a rolling pin.

When doing this step, Guo Xingwang is very careful, because a little too much force may cause the pastry wrapped in the dough to gush out.

After he finally rolled the dough into a long strip, he folded the dough in the middle again.

Fold the bottom half to the middle and place the top half on top.

Fold in half like this and fold in half again, so that the dough becomes a thick square sheet again.

Then use a rolling pin to roll out the dough, and roll out the dough as thinly as possible.

Tossing back and forth in this way is actually taking advantage of the fact that the pastry will not let the dough pieces stick together, so that the thin dough pieces actually have many layers.

These layers are the secret of Huangshan biscuits getting crispy.

In fact, not only Huangshan biscuits, but also those small and thick shortbreads in dim sum shops are all made in this way.

After Guo Xingwang rolled out the dough, he carefully rolled it up from one end.

He did this step very slowly, because the air could not be drawn in, lest the outer skin of the biscuits would burst.

After rolling the dough into a roll, Guo Xingwang kneaded it twice, and then used his hands to pull the long strips into small doses.

You must use your hands in this step, so that the surface agent that is pulled out is more usable.

The noodle agent does not need to be too large, just a little more than the dumplings. If it is too big, it will not be easy to bake.

Of course, it can’t be too small. If it’s too small, it’s not easy to pack.

Use a rolling pin to roll the noodle into a thick noodle sheet that is thick in the middle and thin on the sides, hold it in the palm of your hand, and carefully fill it with the dried plum vegetable filling that has been completely cooled with a spoon.

In fact, this step is very similar to making glutinous rice balls. It is also rolled into the back, and after filling the filling, carefully fold up the four sides to wrap the filling, trying not to leave air inside.

After wrapping, put the cake mouth down, then put it on the chopping board, and gently press it with a rolling pin to form a thick round cake.

Then, he put the round cake on a clean plate, and brushed it with a layer of maltose water melted in warm water.

Brush both sides, and sprinkle some raw white sesame seeds after brushing.

The reason for brushing maltose on the surface is to make the baked color more beautiful, and the oil is shiny and reflective, which looks similar to crab shells.

This is also the most notable feature of Huangshan biscuits.

After finishing these, Guo Xingwang neatly placed the baking paper one by one on the baking tray, and then put the round pancakes that had been brushed with maltose and glued with sesame seeds into them. This pancake was only the last step.

After he finished all the pancakes, he put them in the baking tray to proof for the second time. Taking advantage of this time, he turned on the oven and started to preheat it, ready to bake...

Chapter 1095 The Huangshan Biscuits Are So Delicious That You Forgot Their Words

The traditional method of Huangshan sesame seed cakes is to bake them on a charcoal fire. The heat is not easy to control, and it is very difficult to bake the sesame seed cakes well.

But with an oven, baking will be much more convenient.

Although the taste of electric grilling is less smoky than that of charcoal grilling, it can bake the biscuits more perfectly.

Anyway, each has its own strengths.

Charcoal grilling is more suitable for experienced people, while the oven can be mastered with almost a little basic knowledge.

After Guo Xingwang put the prepared biscuits into the oven, the cameraman came over and started shooting at the oven.

One camera shoots the material baked in the oven, and the other camera is set to time-lapse photography mode to shoot the baking process of Huangshan biscuits.

At this time, Guo Xingwang was free. He took a sip of tea, and then approached Feng Weiguo with a smile and asked, "Grandpa Feng, how am I doing?"

Feng Weiguo nodded: "That's right. In fact, replace the dried plums wrapped in the cake with red bean paste or black sesame peanuts. This is the most common puff pastry in Shanxi. I can teach you how to make it when I have time."

Everyone thinks that their own is the best. Although Feng Weiguo didn't say anything when Guo Xingwang made Huangshan biscuits, after watching the whole production process, he subconsciously made a comparison in his heart.

And the result of the comparison is...

Shanxi pasta is not weaker than others, but the publicity is not in place, so that it is unknown.

This is really regrettable, now that Shaanxi cuisine has become famous because of Xibei and other catering brands, but Shanxi cuisine is getting more and more backward.

The Shanxi noodle restaurants that used to be everywhere on the street have now become fast food snacks such as Malatang, rice noodles, and Shaxian.

This is helpless, but also the law of nature.

Because Shanxi noodles pay attention to freshly made noodles, and only freshly made noodles are delicious. This kind of requirement has caused the situation that customers are too busy at meal times and customers need to wait patiently.

If you want to put it aside, everyone is not busy, so just wait for a while.

But now is an era that pays attention to efficiency, and everything pays attention to efficiency. Many office workers only have half an hour for lunch.

Everyone wanted to eat something quickly and take the opportunity to rest for a while, but it turned out that they had to wait for a bowl of noodles for a long time. Who would want to eat this?

This is the reason why old-fashioned noodle restaurants are becoming less and less popular, inefficient and slow delivery.

But cooking with dry noodles will greatly reduce the taste and texture.

This is the crux of Shanxi pasta.

It is also the place where Feng Weiguo is more worried.

While Feng Weiguo was frowning and thinking wildly, Xu Zhuo had already started thinking about promoting this video with Yuan Kang.

This video is about Huizhou famous food, so it has to be closer to Anhui cuisine. Guo Xingwang, as Guo Shuying's grandson, must vigorously promote it.

But where to start is worth discussing.

It is a bit far-fetched to directly say that Guo Xingwang is Guo Shuying's grandson, and many people don't know Guo Shuying's status in Anhui cuisine.

However, if Guo Shuying was introduced first, then Guo Xingwang started to be talked about at the end of the introduction, which would give people a feeling of panting.

So how to promote it is very important.

Xu Zhuo thought about it for a long time and couldn't think of what to do. In the end, it was worth leaving it to Yuan Kang. He wandered to the oven and began to observe the condition of the biscuits inside.

Still not well?I can't wait any longer.

In the morning, because I didn't wake up, I had no appetite at all, so I just drank half a bowl of millet porridge and ate two pieces of scallion pancakes, and I was done.

Now, after watching the process of making Huangshan biscuits for a long time, I feel hungry again.

In fact, there is food and a lot of snacks at the shooting site. After all, the lighting here is good, and Xu Xiaochu’s online store will change food pictures regularly, so I regard this place as a place for photo shoots.

At the moment, there are all kinds of donkey rolling and so on.

But Xu Zhuo didn't want to eat it, because he wanted to taste the freshly baked Huangshan biscuits, which was different from the loose ones he ate in Huangshan before.

And after listening to Guo Xingwang talking about it for a long time, it is impossible to justify it without tasting it.

The baking time was not long, less than 10 minutes, and the biscuits in the oven turned from white to yellow, and their size was slightly swollen.

Especially the middle part of the cake has been baked and bulging.

On the surface, because of the brushed maltose, the whole cake looks golden with a reddish color, which is exactly the same as cooked crab shells.

Guo Xingwang turned off the oven, waited for a while, and then put on heat-resistant gloves and took out the baking tray from the oven.

Then take a tong and put these freshly baked Huangshan biscuits on the matching grid of the oven, which can make the biscuits cool down faster.

Xu Zhuo took a photo with his mobile phone and sent it to Yu Keke: "If you don't come again, the biscuits will be gone."

Not long after the post was posted, Yu Keke, who had put on her makeup and tied her hair up, ran over happily.

She woke up without eating anything, and was so hungry that she couldn't take it anymore, so after seeing the biscuits, she rushed over without even caring about the clips on her hair.

I'm afraid that these biscuits are really gone.

When the temperature of the biscuits drops to slightly hot, try to eat.

Yu Keke originally conceived a lot of details for the shooting, what should be substituting a little plot, what should show the appearance of the cake first, what should be chewed slowly when eating to reflect his gentleness...

As a result, when the Huangshan Shaobing was served, all of them were thrown out of the sky.

Regardless of the hot hands, she picked up a biscuit and bit it down.

This biscuit was about the size of a chess piece, and it was not big. As a result, it bit off more than half of it, leaving only a small half like a crescent moon in the hand.

The gentleness and gracefulness suddenly disappeared.

Yu Keke didn't have time to be upset, and was fascinated by the hot Huangshan biscuits.

The outer skin is crispy, and layer by layer, each layer is so crispy that it will fall off when blown.

And the stuffing inside is even more surprising.

The stuffing has both the strong aroma of lard and the aged aroma of dried plums, and it tastes slightly spicy, which will whet your appetite unconsciously.

The savory and spicy filling paired with the slightly sweet taste of the crust is simply irresistible.

In addition, those fat meat granules that are occasionally eaten in the stuffing are a bit springy, and they will burst when you bite them lightly. The fragrant oil overflows in the mouth, which adds to the fun of chewing.

good to eat!

too delicious!

Yu Keke ate four or five meals in a row, only then remembered that he hadn't said anything yet.

But what to say?

At this moment, her mind was blank, and she forgot all the lines she had thought up, and couldn't remember a single word.

In fact, even if you think about it, you don't need it, because those words are all around "gentle and graceful", which is far from her current image of a vicious dog preying on food.

And the more anxious I was to say something unconventional, the more I couldn't think of it.

The more I can't remember, the more irritable I feel.

In the end, the girl completely forgot about filming the video, and slapped the table hard, with a helpless and furious look: "It's so annoying! This cake is so delicious that I forgot all the lines I prepared for a long time, wow ..."

Chapter 1096 Can this also trigger skills?