After all the two fillings were mixed, Fu Yu started making the dough.
The dough for crab roe buns is ready-made and can be used as needed.
However, the dough for the custard buns needs to be made fresh.
The method is the same as when making longevity peaches.
Fu Yu had done it once before, and he was very successful this time.
Mix the flour and baking powder sugar evenly.
Add baking powder, water and milk and knead until the dough is smooth and not sticky.
Place the dough into a bowl twice its size and cover with plastic wrap.
Use a toothpick to poke a few holes in the plastic wrap.
Place it in a noodle steamer, adjust the temperature, and put the noodle bowl into it.
The dough was steaming here, and Fu Yu glanced at the mixed crab roe filling.
It's almost dry.
Add pork belly filling, sesame oil, green onion and ginger.
Just when he was about to stir, Li Shuli quickly reached out and said, "Stir, right? I'll do it!"
Li Shuli is now more than halfway confident in dealing with Yu.
With this technique, simple pasta will definitely be fine.
Fu Yu was not polite, and gave Li Shuli the filling to stir, while he ordered some fermented dough from Bai An.
Roll out the dough and fill it with crab roe filling.
Fu Yu has actually never done any face sculpting work. Now he only dares to reach out and give it a try just relying on the control and blessing of having a face sculpting hand.
However, this noodle carving is just like cooking. It looks simple, but when you actually practice it, you will understand what is easy to say but difficult to do.
When he pinched Shoudao before, Fu Yu relied on his feel and didn't find it difficult at all.
But this time, I don’t know if it’s because the crab roe filling is a bit too thin, or because the shape of Xuerongrong is too unique.
He tried kneading it a few times, and the dough in his hand seemed to be slowly taking shape, but the filling was accidentally exposed.
Ah, this!
Fu Yu tried to pinch the gap where the stuffing was exposed, but the dough was torn instead.
His set of operations is already very difficult.
Now that everything is ready, all that's left is the styling.
Is it still not working?
Li Shuli's heart sank to the bottom. He didn't say anything, but because he was too anxious, his right hand began to rub his middle finger habitually.
The shape of this mascot must be difficult to shape, otherwise Yao Shi would have just asked Bai An's master to make it.
Thinking in his mind, Li Shuli turned to talk to Bai An's chief chef: "Hey! Chef Wang, do you think this pattern is easy to make?"
Wang Chengfeng is the chef of Qianli Mabai'an, and he supervises three chefs and four workers.
He is in his early fifties and has more than thirty years of experience in making noodle dishes.
Wang Chengfeng came over, stretched out his head to take a look, and shook his head: "The crab roe filling is so thin, and the dough is rolled out so thin. Not to mention pinching this red doll, even pinching the bun, you have to twist it skillfully and hard, it's that simple If you want to make a facial sculpture by pinching the pleats, you will definitely not be able to do it!"
As he spoke, he took a ball of noodles without putting anything in it, and just performed the unique skill of making buns out of thin air.
Li Shuli sighed after seeing this.
Not even Wang Chengfeng can do this kind of sculpture!
Is Fu Yu too reckless?
Since it can't be done, you just took over the task!
It's better to listen to Yao Shi and order a cake directly from outside!
Fu Yu was not discouraged.
When he made longevity peaches before, he could pinch them just by the feel of his hands. Now the ratio of fillings and the amount of dough are completely based on the special family banquet recipes!
Why can't it be pinched?
While thinking, Fu Yu suddenly thought of something.
The previous Shoudao was all completed by himself from beginning to end.
But now the bun skin is the finished product that he took directly from Bai An.
Is it okay as long as you ferment the dough yourself?
At this moment, Wang Chengfeng showed the kneaded air-filled buns to Fu Yu with pleats, and pointed out: "There is a saying for pinching the pleats of these buns. You can't just pinch them casually! Put the meat filling in the middle of the dough, and put it in the middle of the dough. Pinch the edge of the leather into small pleats, and pinch each pleat together towards the center with your hands, and then be careful not to touch the pleats when pinching towards the center..."
Fu Yu took a serious look at the buns that Wang Chengfeng had kneaded. Because there was no filling inside, he could only hold the folds.
But the shape is indeed very delicate, with a thin and dense circle of small pleats, and the curved shape is particularly neat and beautiful.
Fu Yu nodded and remembered the trick of making buns, but when he started making them, he did not use ready-made dough.
He mixed the flour with yeast, baking powder, and sugar.
Use the method used to make Shoudao dough before, and quickly knead and ferment it.
While the dough was rising here, he took out the previously fermented custard bun dough.
By this time the dough has risen to the size of the entire bowl.
Knead the dough vigorously until smooth. Because you are only making one, the amount of dough is small.
Following the instructions on the special family banquet recipe, he even tried it with a knife to make sure the dough would not stick to it, and then he began to shape it with confidence.
Take the filling out of the refrigerator and knead it evenly.
Flatten the dough and add the filling.
Fu Yu held the dough with both hands and was about to shape it when an electronic alert suddenly sounded in his ears:
【Ding! Reward for the title of Chef Rookie: Congratulations on obtaining NPC Chef Wang Chengfeng’s personal skill: Noodle Sculpture (Intermediate)]
Fu Yu was overjoyed!
I didn’t expect the title of Rookie Chef to be so powerful. As soon as I got it, I immediately noticed Chef Wang’s personal skills!
With the intermediate dough carving skills in hand, Fu Yu unconsciously relaxed a lot when kneading the dough.
Fu Yu pinched the dough, pinched the shape with his thumb and index finger, and pressed back and forth with the strength of his fingertips, light or heavy, fast or slow...
Li Shuli looked a little flustered at this moment, fearing that Fu Yu would accidentally squeeze the filling of the bun again!
So scary...
Li Shuli's palms were sweating slightly.
He stared at Fu Yu's movements keenly.
You can see that Fu Yu's technique is calm and his movements are light. Every press, pressure, kneading and pinching are just right!
The technique is very subtle.
Li Shuli was amazed to see...
finally!
Ten minutes later, the prototype of Bing Dundun appeared in Fu Yu's hand.
Although it is a pure white mass, the shape of the mascot can be clearly distinguished.
Afterwards, Fu Yu put the kneaded dough into the steamer and turned on high heat to steam it.
At the same time, he started to knead Xuerong Rong again.
With the experience of doing Bingdundun, now doing Xuerongrong, Fu Yu's movements are obviously smoother.
After kneading, put it into the steamer and steam it over high heat.
This is not over yet.
Wait for the custard buns and crab roe buns to cool down.
Fu Yu began to decorate with colored chocolate and jam again.
He made the ice cream first.
The panda's head is decorated with a colorful halo, all finished with jam.
The black body part is completely wrapped in black chocolate.
The last eyes are the finishing touch, and Fu Yu uses all the chocolate to create a three-dimensional shape.
When he carefully placed the dried chocolate on the plate, a mascot that was exactly the same as the one in the cell phone photo was created.
Li Shuli stared at the ice on the plate, his eyes filled with disbelief.
It was actually made?
It's too strong!
Li Shuli looked at Fu Yu who was concentrating on the next operation and felt a little dazed unconsciously.
Fu Yu was obviously still wearing the chef's uniform in the store, standing in front of the counter and busy, but Li Shuli could clearly feel the calmness and calmness in him, and he had everything under control.
