Is kneading noodles really necessary for plating?
For a moment everyone started talking quietly again.
Ren Mingqing and Zhang Zhen looked at each other thoughtfully.
Yao Shi did not interrupt Fu Yu.
He looked at the dough on the kitchen table with some expectation.
ten minutes later.
Fu Yu reached out and took the dough out of the basin and put it on the chopping board.
Judging by the feel, the wake-up effect is very good.
Knead the dough smooth.
You must have strong and strong hands when kneading and kneading the dough.
When exerting force, you need to use it skillfully. Don't rub it and lose your strength.
This is very easy for Yu.
After all, the daily work of a chef is a repetitive cycle of cooking.
There is plenty of strength in both hands, especially the left arm.
So when Fu Yu was kneading the dough, all the force of his body's downward pressure was poured into his left arm, using the force of his wrist bones to push down.
If it were in the past, Fu Yu would have stopped halfway through rubbing.
Because the dough at this time has been kneaded very well.
But now that I have the intermediate skill of making dough, although I can already look at the dough, I still feel it is a little bit behind in terms of hand feel.
So Fu Yu deliberately extended the massage time.
Anyway, kneading for a while longer will not only make the quality of the entire dough more uniform, but also promote the protein to produce more gluten.
Apart from being a bit tiring, it is always beneficial and harmless.
After kneading, Fu Yu put the dough into the basin again and covered it to rise.
But at this time, Ren Mingqing's eyes lit up!
The posture and technique of kneading the dough look so professional.
And the kneading time is just right.
When he was teaching his subordinates to work, he would often say, don’t be afraid of hard work when kneading the dough. Kneading the dough will make the pasta taste better.
Unexpectedly, Fu Yu actually knew Bai An's ways.
Another ten minutes passed.
Fu Yu kneaded the dough again.
This time, he rolled out the dough thinly.
Then roll it into a ball.
After closing his mouth, he actually put it to his mouth, as if he was ready to blow.
But at this time, Ren Mingqing suddenly understood!
Fu Yu is making dough balloons!
This kid actually knows such a "showy" cooking skill?
Face ballooning is a technical job.
Whether it is the proportion of ingredients when kneading the noodles or the strength of the air blowing, it will test the chef's skills.
This noodle cooking technique became known because it was a unique skill that a master from Shanxi Province used when he participated in a competition.
Because it has only begun to appear in front of the public in recent years, it has not yet become popular.
Even Ren Mingqing saw it once when he was watching short videos and thought it was interesting. After searching for cooking methods to no avail, he forgot about it.
In his opinion, although dough balloons are quite creative and eye-catching, they are not very practical.
After all, no one orders spherical pancakes as a main course at a banquet.
However, he didn't expect Fu Yu to think of using this method to arrange the red table dishes.
really.
Fu Yu put the ball-shaped dough to his mouth and began to blow hard.
The dough begins to puff up slowly.
Ren Mingqing was a little excited.
That’s right!
It’s just a dough ball!
Seeing the dough being blown into a big ball bit by bit, Ren Mingqing was completely sure of his judgment.
When the dough was almost puffed, Fu Yu pinched the closing edge tightly to ensure there would be no air leakage.
At this time, the people around him were completely stunned.
Can this dough still be played with like this?
Red Case's chef didn't know much about Bai Case's work.
When he saw Fu Yu easily blowing out a round balloon-like thing with the dough, he was dumbfounded.
Holy shit!
So awesome?
Fu Yu placed the dough balloons on the baking sheet and baked them.
The white dough becomes brown and crispy little by little.
Fu Yu's approach was a bright spot in Ren Mingqing's eyes.
In Yao Shi's eyes, it was as if a martial arts fanatic had obtained a martial arts secret book.
Excited!
excited!
Can’t wait to learn this cooking skill.
If you want to serve such a noodle balloon with sea-roasted shrimps in soy sauce, you can only cover the entire dish inside.
Imagine that when the dishes are served, the customers will definitely feel very creative when they see a golden ball on the plate.
Then pop the dough balloon to reveal the beautifully presented sea-roasted shrimps in soy sauce.
It not only ensures the visual impact, but also follows the original plating design of the hotel.
Just adding the process of making dough balloons directly raises the presentation of the entire dish to a higher level.
He has even anticipated the future sales prospects of this plating design.
This could definitely become a feature of the store and maybe even featured for a while!
Fu Yu had been standing next to the oven, staring at the dough balls being baked.
Seeing that it was almost done, I quickly took out the dough balloon.
The golden ball has a faint aroma of roasted flour.
Before the dough ball cooled down, Fu Yu dipped a toothpick in warm water and began to draw circles around the mouth.
The dough in the water-stained area becomes moist little by little, and as the toothpick passes across it, it leaves shallow marks that gradually deepen little by little.
At this time, the dough balloon has completely cooled down and the shell has become crispy.
Fu Yu relied on his hand feel and hand speed to hold the back of the spoon, and used skill to gently tap on the closing edge of the dough ball.
Once, twice, and on the third time, a whole piece of intact dough was shaken off.
The edges of the cuts are neat and neat, and the appearance of the balloon is not damaged at all.
Fu Yu held the dough ball and placed it on top of the sea-roasted shrimps in soy sauce that had been plated before.
The finished product is exactly the same as the sketch on [Special Family Banquet Recipe].
The visual effect of the balloon presentation is amazing.
The people watching nearby were all amazed.
This is amazing!
This is the first time I heard that dough can also blow up balloons!
Master!
For a moment, everyone looked at Fu Yu differently.
For those who are truly capable, everyone will always admire them from the bottom of their hearts unconsciously.
Although Zhang Zhen has not been working in a music restaurant for a long time, he was also the chef of a large hotel before.
Some of the dishes in the back kitchen will be participated in the cooking and presentation design.
And he had actually seen this dough ball before.
But at that time, I never thought that this thing could also be used as a decoration for design plates.
Therefore, Zhang Zhen was really impressed by Fu Yu's operation.
Fu Yu carefully placed the dough balloon over the sea-roasted shrimps in soy sauce. Finally, he took the ground and prepared cumin and sprinkled a small amount on the dough balloon.
This ensures that if a dining customer wants to try the noodle balloon on a whim, the taste will not be affected.
When Fu Yu stopped his hand, Ren Mingqing suddenly took the lead in applauding.
For a moment, there was applause in the kitchen.
Yao Shi clapped his hands, stepped forward, and looked at the noodle balloons on the dinner plate with admiration.
After a long while, Yao Shi raised his head and looked at Fu Yu: "Beautiful! You kid, you can always surprise people! Where did you learn this unique skill? It's amazing!"
Fu Yu smiled: "This may look difficult, but it's actually very easy to master the ratio. I learned it from a teacher at school. I thought it was quite interesting, so I wanted to try it."
Yao Shi nodded and praised: "Indeed, the effect of this presentation is very good."
【Ding! The task of NPC chef Yao Shi: complete a dish of sea-roasted shrimps with soy sauce and an innovative plate design. The required effect is a blockbuster. It has been successfully completed and the reward is: improvement of stir-frying technology]
[Improvement of stir-frying technology: It can effectively improve the efficiency of stir-frying, effectively make up for deficiencies in the operation process, and relieve the stress on the wrist holding the pot, allowing it to perform better stir-frying operations]
The next second, a lot of knowledge suddenly poured into Fu Yu's mind.
This sense of fulfillment that he had never experienced before made him involuntarily tremble.
After the feeling of influx of knowledge disappeared, he suddenly discovered that there were many operational problems in the cooking process just now.
This improvement in stir-frying technique is... awesome!
Fu Yu impressed everyone present with his skill in arranging dough balls.
After everyone had dispersed, Yao Shi suddenly said: "Xiao Fu, can you see if the making method of this dough ball can be transferred?"
Fu Yu was stunned: "What?"
Yao Shi said seriously: "That's it, I want to apply your method of making dough balls to the dish presentation in the store, so I want to temporarily hire you to work part-time in my store, mainly responsible for teaching the chef How do the masters make dough balls? As for the part-time salary, I will pay it according to the salary of a regular employee. Because your situation is quite special, your working day is one day a week, and your salary is paid on the day."
