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And by the way, carefully identify whether there are mistakes.

After a period of time, the correct rate of flour recognition is getting higher and higher.

"Si, when I go out to buy flour in the future, those profiteers will not easily fool me." Liu Xing couldn't help being proud.

In fact, the grain merchants in Yuanyue Food Street have a sick mind to shoddy.

Under normal circumstances, the market has everything you need for what level of flour you want.

Shoddy products, such as using medium-gluten flour as high-gluten flour, are usually small and unregulated grain merchants.

Of course, if you can't recognize the difference in ingredients, you deserve to be cheated.

Chapter 211 Shocked, the chef really wants to know martial arts, right?

Identifying flour is just to better understand the ingredients.

Take Akane Kubomomo, one of the ten outstanding students of Yuanyue, as the strongest pastry chef among the school students. He should be the strongest among the school students when it comes to flour. In fact, an excellent chef not only knows how to cook, but also You must learn to choose dishes. Only by choosing satisfactory ingredients can you make satisfactory dishes.

For example, those high-end restaurants are very strict about the ingredients, and their vision is very professional and vicious.

In addition, in a noble culinary school like Yuanyue, the identification of various ingredients is basically the basic skill of most students.

If the quality and freshness of common vegetables and vegetables cannot be identified, they will be eliminated in the first grade of high school.

After all, in the three years of junior high school, these junior high school students should have mastered the knowledge of food identification and the like very well.

In addition, many students and even second-generation cooks have received relevant training since childhood, and their foundations are very good.

As for Liu Xing, he has just started to learn some experience in identifying ingredients.

These experiences and visions, combined, are also a part of cooking.

It seems that those high-end chefs seem to be mainly skilled in knife skills, spoon skills, and seasoning. However, if there are huge flaws in the selection of ingredients, they will not make those high-end dishes.

If a large number of professional chefs with vicious eyes come to the vegetable market to search, those fresh and higher-quality ingredients will be touched unknowingly.

Professional chefs can buy higher-quality vegetables at the same price as ordinary vegetable buyers. This kind of vision, even many muddle-headed vegetable ingredients merchants, may not be particularly understanding.

"Next, start kneading the dough! The pastry chef is one of the dough-six basic doughs. There are certain differences in the characteristics and production of the six doughs.

But the methods of kneading noodles, rubbing strips, preservatives, and leather making are basically those.

So after Liu Xing practiced one kind, other doughs can also be kneaded and kneaded with the learned techniques.

The first of the six types of dough is sub-noodles, which are cold water noodles, dull noodles, and dead noodles.

Calling it this way does not discriminate against this kind of dough, it is just a name. In fact, the application range of sub-noodles is very wide.

It is even more widely used than the more famous leavening dough (fermented dough). Yeasting noodles can only rank second, so it can be seen that sub-noodles are indeed a relatively important category of dough.

The Zhusheng noodles that Liu Xing made before are actually a kind of sub-noodles. Most of the noodles made of wheat flour, Zhusheng noodles, cut noodles, and pulled noodles are all considered as sub-noodles. They are directly mixed with cold water and kneaded. made.

According to needs, there are both high-gluten flour sub-surfaces and medium-gluten flour sub-surfaces.

At the same time, according to the amount of water content, it can be divided into hard noodles, soft noodles, and delta mu noodles. Hard noodles: water occupies about 35% of the weight of the dough when kneading. It is used for handmade noodles, chaoshou skin, siu mai skin and so on.

Although no water is added to (bamboo) rising noodles, in fact, eggs or duck eggs are added instead of water and the noodles are considered hard noodles.

) Ruanzi noodles: also referred to as sub-noodles, the proportion of water accounts for about half of the dough, which can be used to make water school skin, sweet water noodles, etc. δo muzi noodles: The moisture content of the dough is 70%, which can be used to make spring rolls It is not too difficult to make the skin and sub-noodles, but it is distinguished according to the moisture content of the dough.

The main thing is to add flour, add water, stir, knead dough and so on." The key secret is to add water at once, instead of adding noodles when there is too much water, or adding water when there is too much noodles.

In the end, I didn't know the ratio of water and noodles, and I didn't know what the dough was suitable for. " Liu Xing looked at the experience in the notes and couldn't help but suddenly became terrified.

In addition, the kneading operation should be in place, and the kneading operation should be repeated evenly to make the dough smooth, depending on Sanguang.

Hands are light, and there is no sticky dough in your hands.

The surface should be light, and the dough should be smooth on the outside.

The chopping board is light, and the chopping board also needs non-adhesive dough slag. After these processes are completed, cover with wet gauze and wake up the dough for 20~ minutes to make the dough more stable, not retracted, and not cracked.

Afterwards, the wake-up noodles are taken for further processing.

Of course, kneading noodles looks easy and solid, mixing method, blending method, stirring method, all kinds of methods have different uses.

The three kinds of kneading noodles are all like melting circles, which is easy to remind people of Tai Chi in movies and TV.

After Liu Xing looked at it, he felt that Zhang Sanfeng of Tai Chi must have been fighting for a hundred years, and finally achieved great success, and he developed the Tai Chi and Face boxing method.

(Hurry up and use Taijiquan to hum ha xi) Kneading dough is not just a simple exercise, but smashing, pushing, throwing, rubbing. It sounds and looks like the secret of traditional Chinese martial arts.

Pounding, to make the dough good, pounding with dry fists.

The chef stands in front of the chopping board and uses his fists from top to bottom, pounding repeatedly (so, if you don’t know how to do martial arts, chef, you can use the national art boxing method. You use Xingyiquan.) Jiquan is so well practiced , lad, I think you are especially good at pounding dough).

Pushing, sometimes making fists with both hands, pressing alternately on the dough, pushing, pressing, pushing, spreading the dough, rolling it up again, pushing it again.

It is stronger than simple exploration, suitable for larger dough. For some thin and soft dough, after picking it up, beat it hard to make the dough easier to get chewy. Wipe the handle with your hands without adding water, but use it together The dough made of ghee and noodles is put on the chopping board and pushed forward. While rubbing and pushing, it can be reversed several times, so that the oil and dough can be combined to increase the stickiness, which is convenient for making some ghee snacks.

The simple thing is that after watching the tutorial, Uncle Liu Ju commented: "Some traditional martial arts skills have some auxiliary effects on pastry techniques. At the same time, they can strengthen your body. I communicated with some Shanxi pastry masters, Many pastry masters are physically strong, and besides making pastry, many like to practice martial arts.

There are Taixingyi, Baji, etc. Some chefs believe that those who practice Neijiaquan have a huge role in bypassing techniques.

At the same time, pastry techniques, in turn, help boxing practice.