A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot Chapter 647

  Chapter 647 Protein sending three stages

   "Nougat is protein sugar, which is made by mixing whipped egg white and syrup, and some nuts are mixed in it.

  It is called Nougat, but it has nothing to do with cattle, because its original English name is nougat, so it is called Nougat in transliteration, rather than being produced by Niugat.

   There is also a kind called Marshmallow, which is also a kind of protein sugar, but the degree of sending is relatively high, the texture is softer, and it tastes softer. It is the marshmallow we usually eat. "

After breaking out the egg whites, Li Yi took a non-stick pan, poured water into it, and said, "The most important thing in making protein sugar is the boiling of the syrup. If you haven't boiled the syrup, this step may It will be a bit difficult.

  But I will help you reduce the difficulty as much as possible. As long as you follow the method I said, you can basically succeed. "

   As he said that, half of the water in the pot had been filled, so he stopped his hands.

   After taking a bag of white sugar, he poured a bag into the pot, brought another bag over, and poured half of it into it.

   "The syrup needs to be melted with water. Here we use about 700 grams of water and 1200 grams of white sugar."

  After putting the white sugar bag back, Li Yi took another plastic bucket filled with a transparent viscous liquid, pointed to the name on it and explained: "This is molasses, a type of syrup.

  Syrup can be divided into rice syrup, water syrup, red syrup, stone syrup, Luozi syrup, etc. according to different raw materials and production methods.

   This kind of jelly is fermented by heating water with cassava flour. Because its color is relatively light, close to the transparent color of water, it is commonly known as jelly.

  The texture of syrup is relatively soft, so it is generally more suitable for pastries. Some simple lollipops can also be made with syrup.

   If it is made with coral sugar, the color is vermilion, it is Zhu Yi, and the crispy water in some roast duck restaurants is made of Zhu Yi.

   If wheat germ juice and glutinous rice are added, it is rice syrup, which can be used as medicine. The syrup used to treat coughs in hospitals is made of rice syrup.

  Speaking so much is to tell you that this thing is healthy, just let it go. "

   As he spoke, he picked up the plastic bucket and poured half a bucket of water into the pot.

   "Let's add 4500 grams of water syrup, and add 10 grams of salt to it to give a base taste, and then boil it on fire."

  The stall owners below listened carefully, all of them raised their necks and coughed loudly.

  After these two days of getting along, they are already familiar with Li Yi, and they are not as unfamiliar as yesterday.

  Listening to his explanation, a stall owner raised his hand and asked, "Why is there salt in the syrup?"

   “Salt prevents the syrup from setting quickly and also makes the sugar sweeter.”

  Li Yi explained casually, without saying much.

  The camera was filming on the side, and some viewers in the live broadcast room posted barrage.

   "Brother Yi said when he made pasta last time, if you want sweetness, add some salt."

   "It seems to be the taste contrast effect. Brother Yi said last time that adding some sugar to freshen the dishes is also the principle."

  Looking at the barrage, Li Yi explained: "Salt molecules are smaller than sugar molecules, and they are easier to dissolve in liquids, which strengthens the penetration of liquids and speeds up the human body's perception of the taste of liquids.

  Salt not only makes sugar sweeter, but also enhances all other flavors. Otherwise, how can you say that salt is the king of all flavors? "

   While speaking, Li Yi took out a thermometer, clamped it to the side of the pot with a silicone clip, and inserted the end into the surface of the sugar water in the center of the pot.

  Afterwards, he turned on the flame of the stove and turned on the fire to heat it up.

   "This is a thermometer for the kitchen, and the organizer will give you one this time."

Li Yi pointed to the thermometer and explained: "I don't have the time to teach you how to look at the syrup. Just remember, after putting the ingredients according to the ratio, turn on the fire and heat it up.     Remember, don't stir it during the whole process, because once you stir it, The temperature will drop, and the sugar inside will turn back to the sand.

  Remember, don't stir it during the whole process, because once you stir it, the temperature will drop, and the sugar inside will be sanded.

  What is anti-sand, I will tell you later when we make [Fan-sand Salted Egg Yolk].

  Anyway, you just remember to prepare the ingredients and let it cook by itself, as long as you don't touch it, it's very trouble-free. "

   After finishing speaking, he went back to the egg white bowl and took the remaining sugar from the bag: "At this time, let's beat the egg whites.

  The ratio of protein to sugar is 8:5. There are almost 800 grams of protein here, so let's add 500 grams of sugar. "

   As he said that, Li Yi began to whip it quickly with an egg beater.

   Soon, the transparent protein began to turn white, and a bunch of fish eye bubbles began to form.

  As Li Yi continued to whip, the viscous egg whites gradually became fluffy, and the color became whiter.

  The protein that was originally only as thick as the bottom of the basin gradually swelled to a thickness of half a basin, and the texture became creamy.

   Just as Li Yi was dismissing the egg whites, the stall owners who were watching started commotion.

  A stall owner pointed to the syrup pot and reminded him: "It's open! It's open!"

  Li Yi looked back, and saw that the syrup in the syrup pot was boiling, and wisps of steam were floating above it.

  Seeing this, Li Yi didn't pay attention, but explained: "This is a normal phenomenon, don't worry about it, the water vapor in the syrup is evaporating now.

  You should also pay attention when boiling the syrup. After the syrup is boiled, it will remain in a boiling state, with a temperature of 103°C, and the water vapor will continue to evaporate.

  After the water vapor evaporates, the temperature of the syrup will gradually increase. When it reaches 140°C, the syrup will be ready for use. "

  Hearing what Li Yi said, all the stall owners hurriedly took out pens and paper and wrote it down.

  This snack is not like other snacks, it can be made by feeling.

  It obviously has strict requirements on the ratio of ingredients, and the production difficulty is obviously higher.

  While Li Yi was speaking, he was still beating egg whites in his hands.

  Looking at the state of the egg whites, he suddenly turned off the egg beater and lifted the turning head.

   There was some protein paste on the rotor head. After being lifted, it was slowly hanging down from the rotor head, but it did not drip.

  Raising his head to let the stall owners see more clearly, Li Yi explained: "The egg whites are generally divided into three stages, wet foaming, neutral foaming and dry foaming.

  This state belongs to wet foaming, and the protein paste will hang down and stretch into long tips.

  The protein in this state is more suitable for making light cheesecake. "

   With that said, he put the whisk back and continued to beat.

   After beating for more than a minute, he turned off the egg beater again and raised the rotor.

   This time, the egg white paste on the head was much "tougher", and the tip of the egg paste was much shorter, but it still showed a drooping state, a bit like a chicken tail.

   "This state is called neutral foaming, and it is a state between dry and wet."

  Li Yi showed the stall owners: "This kind of protein is more suitable for making cake rolls, but it is not suitable for making meringue."

After finishing speaking, he put the egg beater back into the basin, lowered the speed, and explained while beating: "Next, let's continue to beat at a low speed until there are no bubbles. Stable, the tip is upright and will not bend, it belongs to the stage of dry foaming.

  This stage is also called rigid foaming. At this stage, our protein is ready. "

   5

  (end of this chapter)

Chapter end