Zhang Zhen looked inside the steaming bucket and asked Fu Yu: "How long does it take to steam?"
Fu Yu was busy making the dough and replied casually: "About 20 minutes. When the rice noodles turn jade color, it will be ready."
Zhang Zhen: "..."
Needless to say, you are so professional?
Jade color?
What color is jade?
Zhang Zhen silently took out his cell phone and started counting 20 minutes.
The eight-stuffed longevity peach needs to be kneaded and left to rise.
Fu Yu was quite embarrassed when he saw it.
After all, this proofing is quite time-consuming, it can take up to an hour and a half, and the fastest can take forty minutes.
However, after seeing the preparation method in the special family banquet recipe, Fu Yu's hanging heart fell to the ground again.
This article provides a very considerate way to quickly proof the dough.
For normal dough fermentation, yeast powder needs to be added, but it will take a long time for the dough to rise.
But according to the special family banquet recipe, add sugar and baking powder, and it only takes 10 minutes to make it.
Fu Yu secretly sighed, it was so magical.
Start by following the production method with your hands.
Mix sugar and yeast powder together and pour in warm water.
Stir until the sugar and yeast powder are dissolved in the water.
Pour the flour into a separate bowl and mix the baking powder and flour together.
Make a hole in the middle and pour the water mixed with yeast powder and sugar into it.
Slowly start kneading the dough.
Water should be added slowly.
While making the noodles, Fu Yu searched for the last longevity peach.
Keywords: bean paste.
The first longevity peach that appears on the first page corresponds to it.
Auspicious birthday peach.
Compared with the first two methods, this method of making longevity peach seems simple, but in fact it requires additional cooking of bean paste.
Fu Yu quickly read through the making method and kept it in mind, then focused on the dough kneading operation in his hand.
After the dough is mixed, put the lid on and put it in the proofing box to ferment.
Fu Yu set the timer for ten minutes.
Then we started making auspicious longevity peaches.
Jixiang Shoudao is characterized by its large size, full fillings, lifelike shape, cute and cute appearance, and is particularly festive.
So the materials used are also very affordable.
The flour alone costs a pound.
Fu Yu kneaded the noodles according to the making method.
10 grams of yeast powder.
I took the bag and shook it. If it wasn't enough, I sprinkled some more.
5 grams of baking powder is just right.
Appropriate amount of sugar.
In the past, Fu Yu would have felt a headache when he saw the word "appropriate amount".
How many grams is the appropriate amount for this?
Too much is too sweet and bad taste.
It’s not sweet, and it’s not delicious either!
Every time at this time, Fu Yu couldn't help but secretly rejoice.
Fortunately, it has absolute hand blessing.
Even if you add ingredients with your eyes closed, you don’t have to worry about the ratio.
After kneading the dough, place it in the dough machine again, this time setting the timer for eighteen minutes.
"Fu Yu, come here and take a look, it seems to be almost steamed."
Zhang Zhen held the time until 20 minutes, but did not dare to cease fire immediately. He called Fu Yu to come over and see the effect.
Fu Yu opened the lid and took a look. The time was just right.
So I turned off the heat and took out the container with gloves on.
The cooked noodles just came out of the pot and were too hot.
Fu Yu put the container aside to dry.
Start making the red bean paste.
Fu Yu's knowledge of red bean paste was limited to the bean buns made by his mother, the red bean paste bread sold in the supermarket, and the sticky bean buns that are common in the market in winter.
In his impression, bean paste usually has the bean skin removed, and the delicious bean paste has a sandy texture.
Usually there is no need to chew, it will melt quickly in the mouth, and the throat will feel smooth when swallowed.
But Sun Mingze said that the bean filling in the Shoudao he had eaten contained bean skin and bean grains, and it was very delicious.
Taking this into consideration, Fu Yu simply looked up the related methods of bean paste.
After seeing this, I suddenly understood.
It turns out that bean paste and bean paste are actually two different things.
The kind he usually eats is red bean paste.
Sun Mingze was talking about bean paste.
The characteristic of bean paste is that you can enjoy the texture of bean skin and bean grains at the same time when eating it.
Moreover, the skin of good bean paste is very soft and does not feel rough when you eat it.
There are soaked red beans in the kitchen.
After Fu Yu took it out and washed it, he started to simmer it.
In fact, the best way is to boil it over high heat, then turn off the heat immediately, simmer it for four or five hours without lifting the lid, and then cook it again and continue to simmer it for another four or five hours.
The red beans produced in this way are very complete and have the best taste whether making bean paste or bean filling.
But now time does not allow it, and there is no condition for him to do it slowly.
Therefore, Fu Yu could only choose other production methods that were relatively more time-saving.
Place the washed red beans directly into the pressure cooker.
Add just enough water to submerge the red beans.
Add the standard amount of rock sugar.
Timed for thirty minutes.
Fu Yu's series of operations were quick and smooth.
Yao Shi and Zhang Zhen looked stunned.
This doesn't look like the chef from Red Case!
He is obviously a veteran who has worked with Bai An for many years.
Yao Shi watched Fu Yu kneading the dough, a little surprised, and finally breathed a sigh of relief...
It seems like this guy really knows how to make longevity peaches.
And the technique is very sophisticated at first glance.
I just don’t know when he developed such a unique skill.
While studying?
Yao Shi himself learned it from his master and never attended a formal chef school.
But I generally understand it from listening to people around me talking about it.
The chef school mainly teaches some basic cooking operations.
Cut the mounds, turn the spoon...
Learn theory and practice together.
The result of teaching is often that you learn a lot of theoretical knowledge, but the actual operation is slightly weaker.
Therefore, these students who graduated from chef schools can really start to hone their cooking skills when they apply for jobs in the kitchen.
Being led in by the master refers to the first two years of laying the foundation.
Zhang Zhen was also deeply shocked.
When Fu Yu started making noodles, Zhang Zhen was dumbfounded just by looking at his skillful operation.
This white case is the same as the red case.
It’s all a matter for laymen to see the fun, and experts to see the details.
Zhang Zhen didn't know much about Bai Case, but Fu Yu's operation techniques, even to a layman, would feel that they were perfectly fluent.
This kid is really extraordinary!
No wonder the boss wants to poach people over.
A sense of identity arises spontaneously.
At the same time, a very strange emotion was quietly emerging.
Zhang Zhen felt an unspeakable sense of oppression.
It felt like I was about to be hit by the waves on the beach.
But this thought was only fleeting.
After all, the kitchen is different from other industries.
If you want to stand out in this industry, one must have talent, but the most important thing is to be patient and hone your cooking skills.
This cooking skill cannot be developed overnight.
Even their boss, Yao Shi, got to where he is today only after years of hard study.
Zhang Zhen has decades of experience in cooking and is not worried that Fu Yu will surpass him immediately.
But in my heart, I have a higher opinion of Duo Yu.
If this kid continues to develop like this, he will definitely be terrible in the future!
If you cultivate it well, you may not become the second Yao Shi. No, if you are lucky, you may soar into the sky!
