A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot Chapter 405

  Chapter 405 Three crisps and three skins

Li Yi brought both dry pastry and water-oil noodles in front of him, and explained while kneading: "Puff pastry is divided into Chinese style and Western style. The Chinese style is to use lard or ghee mixed with flour to make pastry to separate the oily pastry , forming a multilayer structure.

  The Western method is the same, but instead of puff pastry, butter is used for layering. "

   While speaking, he picked up the dry pastry and introduced: "A Chinese pastry is a combination of pastry and dough.

   There are three most common pastry methods.

  The first type is fried pastry. This kind of pastry is the most fragrant. Generally, flour is put into hot oil and fried into pastry.

  Fried pastry is used in noodle dishes such as biscuit and fire. The biggest feature of fried pastry is that it has a good effect of increasing fragrance.

  The second type of pastry is hot pastry, which is scalded with hot oil, a bit like oil splashing peppers, except that the splashing is flour.

  The characteristic of hot pastry is that it has a good layering effect, so it is more common to use hot pastry to layer in layer cakes and flower rolls.

   The third type is the dry pastry in my hand.

  This kind of pastry has the best shortening effect, and it will be more crispy after being baked, so this kind of dry pastry is used for all kinds of shortbread. "

  While talking, Li Yi threw the dry pastry on the chopping board and kneaded it, doing a demonstration.

  "Before using the dry pastry, you must knead it thoroughly until it is as soft and hard as the water and oil noodles.

  When kneading, rub it apart, like this. "

  Zhao Jinmai was fascinated by the sound, and suddenly felt an itchy waist.

   "Ha, don't..."

  She looked down, only to find that Liu Yifei was subconsciously imitating Li Yi's movement of kneading dough with the hands around her waist, rubbing them on her waist.

   Being awakened by Zhao Jinmai's voice, Liu Yifei stopped holding her hand and looked up, only to find that Zhao Jinmai was looking at her with resentment.

  Liu Yifei was amused by her resentful eyes, patted her on the back, and said with a smile: "Who told you to sit here by yourself?"

   "I won't sit down."

  Zhao Jinmai got up and wanted to run, but Liu Yifei hugged her and refused to get up for her.

   Laughing and struggling for a few times, Zhao Jinmai gave up and adjusted a comfortable position again, nestled in Liu Yifei's arms, and continued to watch Li Yi make the meringue.

   "There are three types of pastry, and of course there are also three types of dough."

  Li Yi took the water and oil noodles and introduced: "The dough of puff pastry can be divided into three types: oil noodles, leavened noodles and water noodles.

   When we make Soviet-style moon cakes, we will use this kind of oil noodles. "

   Holding the dry pastry in one hand and the oily surface in the other, Li Yi kneaded at the same time, controlling his strength: "The reason why we knead the pastry and the oily skin until the softness is the same is to ensure that the pastry can be evenly distributed on the oily skin.

  So they not only need to be kneaded as much as possible when kneading the dough, but also need to be kneaded repeatedly before use to ensure that the softness and hardness are consistent. "

  Feeling that the textures from the two doughs in his hands had become the same, Li Yi stopped his hands and brought the oily dough in front of him.

  He first used the second half of his palm to flatten the water and oil dough around, making it into a chess piece shape, thick in the middle and thin around the sides.

  Afterwards, he put the dry pastry in the center of the water and oil noodle cake.

  Squeezed it with the palm of his hand to give the dry pastry a shape, and Li Yi gathered up the sides of the water and oil noodle cake, wrapping the dry pastry like a steamed bun.

  While closing the mouth of the oil noodle cake, Li Yi explained: "This method of wrapping more than three taels of puff pastry is called big puff pastry, which is more difficult.

   When wrapping, rolling, and rolling, it should be as uniform as possible, and the requirements for basic skills are relatively high.

  So, when you make it yourself at home, it is best to use the method of small buns.

  That is to say, just like making dumplings, cut the water and oil noodles into noodles, roll them into thin slices, then wrap the dry pastry in it, and roll them flat for use.

   You will be more used to the small-packed crisps when you make them for the first time, but after you are familiar with them, you will feel that it is easier and more convenient to make large-packed crisps. "

  While speaking, Li Yi had already wrapped the noodles with water and oil.

   Flattening the dough, he took the rolling pin and rolled it along the center of the dough.

   "The purpose of rolling is to roll out the pastry, so it should be rolled from the middle to the four sides."

  While rolling, Li Yi explained the details: "When rolling, you must control the force well to keep the thickness of the dough evenly, so that it is not easy to break the crisp."

   "What does broken crisp mean?"

  Huang Xiaoming heard Li Yi talk about Posu a few times, and finally asked.

   "It's just showing off."

  Li Yi explained: "You use the water-oil noodles as the crust, and the pastry as the filling. If the thickness is uneven, and some parts of the oil surface are too thin, the pastry will easily leak out, and it is called broken pastry.

  While speaking, Li Yi had already rolled out the meringue into a thin slice 80 centimeters long.

   "Next, volume is also the focus."

   As Li Yi said, he rolled the pastry into a long strip along the top of the puff pastry, like rolling a mat.

   After dipping in some water and sealing the mouth, the meringue has become a meringue roll.

   Picking up the puff pastry rolls, Li Yi divided the puff pastry rolls into even layers by pinching the dumpling dough.

   Knead the dough into a ball, and use a rolling pin to roll it into the size of a dumpling wrapper. Li Yi took the meat filling just prepared.

  Using a wooden spoon to scoop up the minced meat, Li Yi wrapped the minced meat into the puff pastry using the technique of making buns.

  While turning, he closed his mouth with his fingers together, and soon, Li Yi wrapped a round "meat bun".

  The crust is very thin, slightly translucent, and you can even vaguely see the meat stuffing inside.

  Using his hands to flatten the embryo into the size and shape of a chess piece, Li Yi showed the audience: "This is the embryo of a fresh meat mooncake."

   As he spoke, he glanced at Zhao Jinmai who was sitting on Liu Yifei, and said, "Have you seen it? Come and try it."

"me?"

  Zhao Jinmai nestled in Liu Yifei's warm and soft arms, feeling a little reluctant to get up.

   But Liu Yifei had already let go and patted her on the back, so she could only get up and came to Li Yi's side.

   "How to pack?"

  She took the dough, followed Li Yi's operation, dug some meat stuffing, put it on the dough, and closed her mouth clumsily.

   "Just like making siu mai, take your time, don't rush."

   Li Yi instructed, Zhao Jinmai operated carefully, and an embryo was made in a short while.

   "Why do I make smaller than yours?"

  Zhao Jinmai compared what he made, and found that it was a circle smaller than Li Yi's.

   "If you put less stuffing, it must be too small."

  Li Yi disagreed: "It's okay, practice makes perfect, take your time."

   As he spoke, he greeted Wu Lei and the others: "You all come and try!"

   After giving them the desk, Li Yi went to the oven and set the preheating, 200°C on top and 180°C on bottom.

   The dried fruit that Zhao Jinmai and Liu Yifei had just processed was only half processed, and only a bowl of walnuts were peeled, but it was enough.

  Li Yi poured all the processed dried fruits on the tray. These = dried fruits also need to be sent to the oven to be roasted and crispy.

  By the time he put the dried fruit away, Zhao Jinmai and the others had finished wrapping the meringue that Li Yi rolled out, and a total of 18 [Fresh Meat Mooncakes] embryos came out.

   Without exception, they are all a little smaller than Li Yi's, but they are all very complete without any cracks.

  So, Li Yi put them all on the tray, sent them into the preheated oven, and set the baking time for 8 minutes.

  As the baking progresses, the smell of [Fresh Meat Mooncake] has begun to waft out.

  Smelling this smell, Wu Lei couldn't sit still immediately, and went directly to the oven and stood in front of the oven door, looking at the [Fresh Meat Mooncake] inside, salivating.

  Eight minutes passed in a flash. When Li Yi heard the reminder bell, he stepped forward and opened the oven door.

  A hot but rich aroma burst out of the oven immediately.

  Wu Lei, who was close at hand, smelled the fragrance, and immediately waved his fist happily: "This is the smell! It's so fragrant!"

   3

  (end of this chapter)

Chapter end