Food starts with noodles

The grass egg yolk is mainly to add egg flavor to the filling, which tastes more fragrant and softer.

In addition, grass egg yolk can also increase the color of the stuffing, making the stuffing look better.

As for milk powder and custard powder, both of them increase the milk flavor, and the custard powder also has the effect of increasing the viscosity.

The remaining butter and sugar are responsible for the "flow" in the heart of quicksand stuffing.

Whether the filling is thin or thick depends mainly on the amount of sugar and butter.

There is a proportion in it. Without the help of a master, it is easy to overturn if you start to do it directly.

The kitchen of Yu's villa has all kinds of ingredients, so they quickly prepared all the ingredients to be used, even the grass eggs were steamed and the yolks were taken out.

Zheng Guangyao said to Xu Zhuo with the prepared salted duck egg yolks and grass egg yolks: "Four salted duck egg yolks with one grass egg yolk, the proportion of salty and fragrant stuffing is the most perfect.

If the yolk of the grass egg is too little, it will have no effect; if it is too much, it will suppress the salty taste of the salted duck egg yolk itself, so you must adjust the ratio before making it. "

He brought the two kinds of egg yolks to the small chopping board, then grabbed the kitchen knife and prepared to slap the egg yolks.

The egg yolk needs to be crushed thoroughly to turn it into a powder, so that it can be better integrated into the filling, and it will feel like quicksand when eaten.

"Egg yolks must be patted and crushed, so that the effect of quicksand will be better, otherwise the egg yolks are easy to clump, and the taste will be much worse."

While explaining to Xu Zhuo, Zheng Guangyao took a salted duck egg yolk and put it on the chopping board, and then slapped it with a knife. Push the other side, so that the egg yolk can be completely spread out without clumping.

After smashing the entire salted duck egg yolk into fine sand-like powder, Zheng Guangyao scraped the salted duck egg yolk off the chopping board with a kitchen knife and put it on a plate.

After these salted duck egg yolks are scattered, the taste becomes much richer. Coupled with the oily appearance, it makes people greedy.

Then, Zheng Guangyao patted the grass egg yolks in the same way. The reason why the grass egg yolks were used is that the color of ordinary egg yolks is not bright enough, not as good as the grass egg yolks.

After the two kinds of egg yolks were separated, Zheng Guangyao began to prepare the fillings for quicksand buns.

He brought a small basin and put several large sticks of butter in it.

After putting it in, put in the same amount of white sugar, followed by whole milk powder half of the white sugar and two teaspoons of custard powder.

You don't need too much custard powder, just put a little bit.

After the seasonings were put in place, Zheng Guangyao grasped them a few times with his hands to roughly mix the ingredients evenly, then poured in the egg yolks that had been beaten before, and started to mix them.

These ingredients are all solid, and it is a bit difficult to grasp and mix at the beginning, but after a few times of grasping and mixing, the butter inside will start to melt, and the difficulty of grasping and mixing will gradually decrease.

After the butter is completely melted, the whole stuffing has been completely grasped and mixed evenly.

At this time, the color of the stuffing is bright yellow, and the whole looks like a slightly soft dough, but because of the butter and milk powder, it looks stickier.

Zheng Guangyao smoothed the surface of the filling, covered it with plastic wrap, and put it in the freezer of the refrigerator.

"Now the filling will become thinner and thinner, so it must be refrigerated first, so that it can be pre-processed, and proper refrigeration can also allow the filling to ferment a little, making the filling more mellow."

After putting the stuffing in the refrigerator, Zheng Guangyao started kneading the dough.

Quicksand buns should have a good appearance and good color. It is best to add some carrot juice when kneading the noodles. The quicksand buns produced in this way are warm yellow in color and look more attractive.

Moreover, the quicksand bag with carrot juice will have a faint carrot flavor and a richer taste.

Zheng Guangyao squeezed out a small bowl of carrot juice with a juicer, and then started kneading the noodles.

Compared with stuffing heart, kneading noodles is relatively simple.

Zheng Guangyao put some all-purpose flour in the basin, and then added an appropriate amount of baking powder, aluminum-free baking powder and a spoonful of white sugar to it in turn.

These three ingredients can make the flour rise completely, and at the same time increase the texture of the dough.

After pouring it in, Zheng Guangyao stirred the flour with one hand, and slowly poured the squeezed carrot juice into the basin with the other, stirring the flour in the basin into flour flakes.

Then, start kneading the dough with your hands.

After kneading the flour in the basin into a smooth dough, Zheng Guangyao covered it with plastic wrap and put the dough aside to proof.

At this time, the stuffing hearts refrigerated in the refrigerator were almost solidified again. Zheng Guangyao brought the stuffing hearts over, dug them out from the basin, put them on the chopping board, kneaded them into even long strips slowly, and then rolled the long strips with his hands. Divide into small doses of equal size.

When doing this step, be careful not to move too much, otherwise the butter will have to be refrigerated if it melts again.

After the small doses are divided, knead them into small balls, put them back into the basin, then cover them with plastic wrap, and put them in the refrigerator again to let the filling continue to refrigerate and ferment.

At this time, the noodles made before can basically be taken out and kneaded.

Chapter 1372 Golden Quicksand Bag

The noodles steamed in the south are different from those in the north. The noodles steamed in the north, such as steamed buns, will be made first, then kneaded, and finally steamed in a pan.

In the south, it is generally kneaded after a little proofing. After kneading, it is shaped, and then it is proofed a second time. After proofing, it is steamed in a pot.

Two different methods make the final pasta completely different.

The pasta in the north emphasizes firmness, while the pasta in the south emphasizes softness.

Zheng Guangyao took out the dough that had risen for more than ten minutes, and carefully kneaded it on the chopping board.

This kind of work is actually a bit difficult for Zheng Guangyao. After all, kneading dough is physical work, and Zheng Guangyao's age is not suitable for doing this.

Fortunately, there wasn't much dough, so Zheng Guangyao quickly kneaded the dough twice. The dough, which was a little loose before, looked very smooth now.

The kneaded dough is kneaded into long strips, and then pulled into dough by hand.

The size of the dough is almost twice the size of the filling, so that it can perfectly wrap the filling.

After dividing the noodles, Zheng Guangyao took out the fillings from the refrigerator and prepared to start making sandbags.

"Liquid sand buns are divided into home-made and restaurant-made. The home-made method is very simple, which is to press the dough into a round cake, then put the filling in, and then slowly wrap it up.

But the restaurant method is relatively troublesome. "

Zheng Guangyao demonstrated the method to Xu Zhuo while talking.

He picked up a dough and put it in front of him, first flattened the dough with his hands, and then rolled the dough into long strips with a rolling pin.

Then fold the two ends of the dough sheet to the middle, let the dough sheet form a three-layer dough, then turn it around, and continue to roll the dough into a long strip in the other direction.

After repeating this three or four times, fold the dough again, and roll it into a thick dough with a rolling pin.

After rolling out, Zheng Guangyao put the dough piece in the palm of his hand, and pressed the middle part slightly to make the dough piece into a bowl shape.

Then he filled it with a stuffing heart, pinched the dough piece slowly towards the middle, finally pinched it together, and continued to pinch it, so that the sealing part became a small pinch.

Finally, pinch off the extra small lumps, and a round quicksand bag is ready.

After making it, Zheng Guangyao held the quicksand bag in his hand and said: "After repeated rolling with a rolling pin for several times, the dough will become well-proportioned and delicate, and the surface will be very smooth. very perfect."

Xu Zhuo didn't take it seriously at first, it's just dough, what's the difference?

So with an attitude of not believing in evil, he raised his hand and flattened a dough, and then wrapped a quicksand bag with the family method Zheng Guangyao said.

Although he doesn't have the skill of quicksand buns, Xu Zhuo is too proficient in pasta. Not only do he have many related skills, but the skill of glutinous rice balls he mastered before is actually similar to this method, except that the size and raw materials are different.

After wrapping it, Xu Zhuo compared it with the quicksand bag made by Zheng Guangyao, and then understood the saying "no comparison, no harm".

Originally, I didn't watch Zheng Guangyao's one, but Xu Zhuobao's one can still be seen, and it even looks pretty good.

The round and yellow quicksand bag looks delicious.

But when compared with the one packaged by Zheng Guangyao, the gap is obvious.

The surface is not smooth enough, the texture is not fine enough, and it doesn’t even feel the same.

The one wrapped by Zheng Guangyao feels dense to the touch, while the one wrapped by Xu Zhuo has a loose outer skin, without the aesthetic feeling of a quicksand bag.

After the comparison, Xu Zhuo stopped talking, but stood aside and looked at Zheng Guangyao's bag.

Yu Peiyong thought that Xu Zhuo had been hit, and quickly said: "These are things that make perfect, don't be depressed, just practice more."

Xu Zhuo nodded, and he really needs to practice more later to master the quicksand bag skills.

Even if there is no new one in the store, at least it can adjust the food at home, right?

The wrapped quicksand bag is put into a bamboo steamer lined with baking paper, and it can be steamed directly in the pot after the second proofing.

The second proofing time is quite long, at least two to 10 minutes.

The criterion for judging a good proofing is to lightly touch the side of the quicksand bag with your fingers. If there is an obvious fluffy feeling, it means that it has been proofed.

If it is still a little hard to touch, then wait.

There is never a strict time for the proofing of pasta, because the temperature, season and humidity are different, and the proofing time is also different. Here we can only summarize the approximate time, which is 10 minutes.

How long it will take depends on the actual situation.

Twenty minutes passed quickly, and Zheng Guangyao lightly touched the side of the quicksand bag with his fingers, as if touching cotton candy, and the size of the quicksand bag had already swelled a lot.

It can be steamed.

Just at this moment, the steamer had been steamed, so Xu Zhuo helped Zheng Guangyao put all the wrapped quicksand bags into the steamer, closed the door after putting them away, and there was no longer a long wait.

The steaming time of quick sand buns is about the same as that of char siew buns, seven to eight minutes is enough, at this time the noodles are just fluffy, the filling inside has just melted, and everything is just right.

If the time is too long, the fluffy dough will shrink due to continuous heat, and pits will be formed on the surface.

If the time is too short, the stuffing will not melt, or the melting will not be complete, and the effect of quicksand will not be achieved.

Time passed quickly, after 7 minutes, Zheng Guangyao signaled Xu Zhuo to turn off the steamer.

But do not open the cabinet door at this moment, and then steam for about 1 minute, so that the dough will be more fluffy and the filling will be melted more thoroughly.

After the steaming, Xu Zhuo opened the cabinet door, and the first thing he saw was a cage of golden quicksand bags inside. These quicksand bags were golden in color and attractive, exuding a strong noodle fragrance.

After bringing out the steamer, the old man leaned over to take a look, and praised Zheng Guangyao in a rare way: "Old Zheng's pastry making skills are quite good, Xiao Zhuo can learn more from now on."

This made Zheng Guangyao happy. He was just about to say a few words of modesty, but the old man said again: "But forget about pastries. Old Zheng's skills are not outstanding, so there is no need to learn from him."

Zheng Guangyao: "..."

Can't you be more serious when you praise people?

When they were arguing, Xu Zhuo and Yu Peiyong were holding a quicksand bag, ready to taste it.

The quicksand bag's outer skin is very soft, holding it in your hand is like holding a piece of bread. After you break it open, a tempting milky and eggy scent wafts out.

This smell is very strong, and it smells a little intoxicating.

But the most surprising thing is the filling inside. The thick golden yellow filling slowly flows out of it, mixed with heat and the aroma of eggs and milk.

Not to mention eating, just looking at the color and appearance makes people feel that it is worth the money, it is perfect!

----

Damn, the new computer is faulty, and I couldn't fix it until dark. I will send it back to the store tomorrow for testing, and I will use the old computer again.

This year, everything went wrong. Let’s have an operation, and the suture line has been rejected again more than eight months after the operation; let’s get glasses, and changed the frames several times back and forth;

Should I find a temple to worship?

Chapter 1373

After admiring the quicksand bag made by Zheng Guangyao, Xu Zhuo put the torn piece into his mouth to taste.

In the category of gourmet food, no matter how good it looks, how strong the fragrance is, or how famous it is, the ultimate criterion for determining whether a food is qualified or not is still delicious.

Delicious food is not only the first element of food, but also the basis of a food.

Other fragrances, appearances, fame, allusions, etc., are all added value generated on this basis.

If the foundation is not solid, no matter how good the other factors are, it will be a castle in the air in the end and will be abandoned by others.

The piece of dough that Xu Zhuo put into his mouth was soft and delicious to chew, full of wheat flavor, and also had a sweet taste, making people more and more satisfied after eating.

This is a typical feature of southern noodle dishes. Regardless of quicksand buns or barbecued pork buns, if you eat noodles alone, you will have this texture and taste.

After almost eating the dough, Xu Zhuo took a bite out of the quicksand bag.

This mouthful is mainly to eat the stuffing inside. As soon as the sticky and smooth stuffing entered his mouth, Xu Zhuo could feel the rustling texture inside.

The so-called quicksand bun is a kind of soft sandy taste formed by crushing salted duck egg yolk.

This kind of taste is not only delicious, but also with the salty taste of salted duck eggs, it is even more memorable.