Everyone has overlooked a problem.
When the original version of the 'Four Gods Seafood and Eight Treasures Steamed Buns' was cooked, the ancestors of the Bailuo family had not yet mastered the Bailuo snake chain twist, and they did not have Shu Han old noodles.
But they still cooked dishes that could suppress the Nu River and offer sacrifices to God.
So what methods did they use at that time?
You must know that during the march, the most difficult thing about pasta is never steaming and cooking...
But a smooth, intact, and rapid fermentation!
Large batches of fluffy steamed bun skins require a long time to ferment in advance, but during the march, where can people make such effort?
However, if the food is not good and the soldiers are dissatisfied, the cook will often not be able to escape the blame.
So the ancestors of the Bailuo family used another new fermentation method.
It can make the dough rise quickly, this is Bai Luo Sandie Lang!
A special cooking technique that allows the dough to rise a second time or even a third time instantly!
...
"A century-old noodle, there are still people who want to use this kind of thing..."
"It's so funny."
Seeing Zhao Fuyu enter an inexplicable state, a wave of uneasiness flashed through his heart, and he couldn't help but taunted everyone.
In fact, according to common sense, this is also true.
Because today's fermentation fungus cultivation has already reached the point where it has advanced rapidly. Compared with the old methods in the past, the method of using old noodles as noodles to speed up fermentation has long been recognized as an outdated method.
Even if it helps, you can't say it out at this time, you must hit your opponent hard.
The so-called eating halberd naturally has to do everything possible.
However, it was obvious that the external factors were well thought out, but they had no idea what kind of situation Zhao Fuyu was in now.
Even if Nakiri Kiku personally provokes Zhao Fuyu at this time, he may not care, let alone an unknown guy?
The best all-purpose flour is mixed with the century-old flour, and in just a moment, the white dough is made. The skill of the hands is not so magical.
The method used is also the common method preserved by the Bailuo family in this recipe. Zhao Fuyu has not learned Bailuo Snake Link, and this recipe does not hide so many secrets of the Bailuo family.
In fact, Bailuo Sandielang's technique was a technique that Zhao Fuyu himself realized after entering a situation similar to Zhu Youshu, with a clear spirit.
He didn't know exactly what this method was called in the Bai Luo family.
Just this way of handling the dough is already dazzling. It is obviously a simple stirring, beating and kneading, but it seems to have a sense of art and a solemn atmosphere.
As a result, no one present noticed that after the dough was put aside for later use, a second fermentation had been carried out secretly.
In fact, the secondary fermentation of the dough is necessary to prevent the flavor of the dough from being completely obscured by the taste of the various eight-treasure seafood inside and to form a balance between flour and fillings.
Even the second fermentation is not enough, it must be fermented a third time, which is the so-called third proofing.
These actions of Zhao Fuyu can naturally be achieved slowly over time, but once they are quickly overlapped, they can form an extremely soft and densely layered dough texture.
When the dough is kneaded again and the air inside is removed, the dough will not be too fluffy or heavy, but will have a good elasticity and a strong aroma of flour.
In addition to white dough, there are black dough dyed with black sesame seeds, green dough dyed with spinach juice and red dough. In addition to carrots, Zhao Fuyu also specially added a lot of spicy millet flavor into it.
In addition to the four gods, five flavors are also added.
Red is Suzaku, which is spicy.
Green is Qinglong, which is sour.
Black is Xuanwu, which is bitter.
White means white tiger, which means sweetness.
Then the saltiness, which is also the source of umami, will be revealed from the filling.
In fact, the combination of these flavors and the fillings is the secret of the taste of 'Sishen Seafood Eight Treasure Buns'.
The tasteless bun skin is naturally good, but in Zhao Fuyu's opinion, it is not completely perfect. The four spirits and five flavors are returned to the eight treasures. This is a complete cycle.
In the Baiyan recipe, the 'Sishen Seafood Eight-Treasure Buns' is already out of the question.
However, Zhao Fuyu couldn't help but add some ingenuity when it comes to seasoning.
Of course, this kind of ingenuity is different from the previous dishes. It is not the kind of recipe that greatly modifies the dish itself. It is just a slight modification and has no impact on the structure of the entire recipe.
It can be said that the smallest change Zhao Fuyu has made to the cuisine since this meal is the Sishen seafood eight-treasure buns, which is enough to show that this recipe has indeed reached a point where it is almost impossible to improve.
The crystallization of the wisdom of the Poirot family for thousands of years, even in this era of explosion of gourmet cuisine, is still a majestic monument that few people can match, let alone rival or surpass.
Just after Zhao Fuyu had finished making the four dough balls, and even everyone watched them being seasoned.
Only then did Cai Qing discover something belatedly.
The fermentation speed of these four dough balls seems to be a bit too fast!
Even if century-old noodles are used, the yeast inside can speed up fermentation and make the dough more extensible.
But such a fast fermentation speed is no longer something that can be explained by century-old noodles.
Soon he thought of Zhao Fuyu's previous methods that seemed extremely simple but had a solemn atmosphere.
At this time, he recalled Zhao Fuyu's techniques and compared them with the pastry chefs he had seen before, and then he discovered the differences.
Those seemingly ordinary rubbings seemed to be an accelerated resonance wave.
The way of exerting energy is completely different from that of ordinary pastry chefs.
This also caused the results when they kneaded the dough to be completely different.
Ordinary kneading just uses the strength of your waist, wrists, and the rotation of the center of the earth to continuously stretch the dough.
In fact, it has no significance for the fermentation of the dough.
But the details that Zhao Fuyu learned from the Bai Luo family are different. Sometimes their movements may seem a little redundant, but in fact they bring the warmth of their hands and the trembling strength deep into the dough.
It looks like it's just kneading dough, but in fact, it has penetrated the dough with a secret power that can make people tremble slightly.
The constant trembling of the dough is the secret of speeding up the dough.
It is also a magical method that outsiders cannot know at all and is difficult to crack!
During the constant shaking, the fermentation of the dough is like a spider web, expanding crazily and filling every place in the space.
This is a situation that can only be seen during the march. It is from this point that the ancestors of the Poirot family were inspired to create such incredible cooking skills!
