Gourmets of the Heavens - Chapter 658

In the era of Zhao Youqian, there are several ways to ferment dough. Yeast is the most common method. There are also sugar and wine fermentation methods. The method of fermenting old dough has gradually begun to be eliminated by the times.

But for Wei Zhenzhen, fermentation of old noodles is the method of fermentation she has been exposed to the most.

However, no matter what the fermentation method is, there is only one thing at all, the chemical reaction and physiological changes of the fungus in the dough under various conditions.

Once she understands this, Wei Zhenzhen understands the root of fermentation, not only on the dough, but also on other dishes, the method of fermentation can also be added.

Therefore, Zhao Youqian taught this lesson very seriously.

Especially with regard to the relationship between fungi and fermentation, he repeatedly told Wei Zhenzhen, until he was sure that Wei Zhenzhen had fully understood, then he began to extend from old noodle fermentation to various noodle fermentation techniques and ingredients The practice of fermentation and how to apply these fermented ingredients.

It even introduced several fermented ingredients that can be cultivated now.

Shang Xiuxun’s eyes were filled with brilliance, and if Wei Zhenzhen hadn’t just gone through a rudimentary sacrificial ceremony and was replenished with water-type zhenqi, she might not have been able to hold on long ago.

Aware of this, Zhao Youqian did not force Wei Zhenzhen to continue listening, but stopped and asked her to go upstairs to rest, digest the knowledge he said about fermentation, and adjust and recover her own state by the way.

“What are you going to do?”

Watching Wei Zhenzhen go upstairs to rest, Shang Xiuxun squeezed directly into the kitchen, and asked softly beside Zhao Youqian.

She is quite familiar with Zhao Youqian, but she knows that once Zhao Youqian has something to say, he will definitely take action.

What’s more, Zhao Youqian really didn’t have much time in Datang World, so he definitely wouldn’t waste so much time waiting for Wei Zhenzhen to rest and recover. Under such circumstances, making dishes to maintain Wei Zhenzhen’s health and mental and physical strength is imperative.

It’s not surprising that Shang Xiuxun saw his thoughts, and Zhao Youqian took out the flour that was under the desk.

It’s not some precious ingredients, it’s just fine flour that can be produced in the world of Tang Dynasty. In terms of quality, it’s not even excellent, it’s just average. Let alone dreamy ingredients, it’s even farther away from legendary ingredients. a distance.

However, it is precisely this kind of ingredients that are just suitable for Wei Zhenzhen to use, so even if it is to make dishes to help her recover, Zhao Youqian still uses these ingredients.

Only in this way can she have a clear goal and understand how far cooking can really go.

“What to do? Of course, do what she is most familiar with!”

Zhao Youqian poured the flour on the counter, piled it up into a hill, and then divided out one-fifth of it, and prepared to deal with this part first.

“You have eaten steamed buns and steamed stuffed buns. Compared with what Zhenzhen makes, I don’t have too many complicated techniques to add.”

While kneading the small part of the flour with warm water, it is obvious that Zhao Youqian put a little more water than the normal dough, which makes the dough more sticky, and also when he uses the solution method. , to incorporate more oxygen into the dough.

Generally speaking, some dry yeast should be added at this time, but Zhao Youqian is not willing to do so. What he chooses to put in is the six fruit brew obtained from the Pegasus Ranch. The fermented alcohol will make the dough quickly become fungus It is also a hotbed for vegetables, and can also add hints of fruity and boozy flavors.

More importantly, this is the material that Wei Zhenzhen can get in Datang World. Based on this basis, Zhao Youqian skillfully kneaded the dough three times before putting it in the basin and covering it with a layer Wet cloth, keep the temperature at about 30 degrees and put it on the window sill, quietly waiting for it to ferment.

These special moist doughs are the so-called old noodles.

Generally speaking, the fermentation degree of old noodles is much higher than that of ordinary dough, so as to ensure that the dough will bring more fluffy texture in a short time.

Of course, Zhao Youqian kneaded the old noodles three times before fermentation to speed up this step.

The old noodles that originally needed to be fermented for more than three hours can be completed in about one and a half hours after this step of manual acceleration.

Taking advantage of this gap, Zhao Youqian began to finish making the main dough of steamed buns and buns.

Although the two are similar, the previous steps are the same, but for the fluffy texture, the dough of the steamed bun needs to be kneaded more times, and the proportion of old noodles will be more.

It is also fermented dough, so the skin of the steamed buns should not be too fluffy, otherwise the whole bite will be full of dough after steaming, which will be disappointing for diners who eat steamed buns.

Moreover, buns that are too fluffy tend to absorb too much oil in the meat filling, so half-baked dough is the most suitable.

It has the fluffy feeling of the dough and is not too thick. More importantly, after absorbing the flavor of the meat filling and the soup, the dough still retains a lot of oil.

At this time, the old noodles hadn’t been made yet, so Zhao Youqian first made half-baked buns.

Divide the remaining half of the flour from the hill, Zhao Youqian did not use all of it, but left a small half, about one-fifth of the half of the flour that was divided, and directly added a little water and salt , Knead the small half of the flour into a ball, and beat it several times until the surface of the dough is very smooth.

In this way, part of the half-raised dough, the dead dough is completed.

The rest is the leavened dough, still the old rules, flour, warm water, a certain amount of six fruit stuffing, and some sugar.

These sugars are not to increase the sweetness of the dough, but to synthesize some of the sour taste in the Liuguo brewing water, and knead most of the flour continuously until all the flour is kneaded into dough. Put the dough into a container with a lid, and let it proof for 40 minutes to an hour at room temperature. Of course, if the weather is colder, it is recommended to extend the time.

Keep proofing until the dough has expanded to about twice the extent, so that the proofing of the semi-proven dough will be completed.

At that time, the so-called semi-raised dough is completely completed by combining the leavened dough with the dead dough.

However, although Zhao Youqian took a lot of work to process, it also took some time to wait for the dough to ferment. Taking advantage of this gap, he began to process the meat filling of half-baked bread.

Because he was already preparing for this teaching, Zhao Youqian also made a lot of preparations in advance, especially a big bone broth that has been boiled for a long time, which is an indispensable part of the half-baked bread.

You must know that the biggest difference between semi-fat buns and fat buns is that it can preserve a lot of soup, but it is different from the small steamed buns with dead noodles. The soup inside is not made of soup jelly. It is the natural gravy formed by pouring water into the meat filling.

Rather, it has the taste of the stuffing of Northeast dumplings in Yaozhou cuisine.