Chapter 676 Which boy can refuse a pink and tender peach? Liu Sui’s way of eating! [Please subscribe]

"Master Qi, how hard should Da Taozi's noodles be?"

When Wei Gan saw Qi Siming starting to make big peaches, he asked curiously.

Qi Siming put the dough on the workbench, pressed it with a rolling pin and said:

"The harder the better, the minimum hardness must be that of knife-cut noodles, otherwise the dough will deform or even crack when baked, which will affect the final presentation."

Wei Qian looked at the way he was struggling and felt that this noodle was a bit difficult.

Especially for those who are not proficient in baking, wet dough and hard dough are both difficulties for pastry chefs.

Niu Chuang said:

"Just go to the pastry department and work overtime these two days. Although you may not be able to reach the level of our boss, you can still be a peach."

Upon hearing this, Wei Gan felt relieved.

Qi Siming used a rolling pin to flatten the hard dough little by little. The entire dough was covered with indentations from the rolling pin.

After finishing the work, I took the rolling pin and rolled out the thick hard dough as much as possible. This process was very slow, but it was this slowness that made the rolled out dough very smooth.

Roll out the dough, cut it in the middle with a kitchen knife, and divide it into two halves.

The two halves of the longevity peach must be determined at the beginning and made separately, so that the longevity peach will be beautiful and complete.

If you put the pastry on the dough and then cut it, it will cause cracks, and may even cause the oil to seep out, affecting the appearance.

After dividing, take the remaining half of the pastry dough, separate it again, roll it into two pastry dough sheets, and stack them on the hard dough sheets.

Then take the jam over and carefully brush a layer on it.

Qi Siming said while doing this:

"This step didn't exist in the past. It's all because today's people are naughty and force chefs to make improvements... There shouldn't be too much jam in this layer, otherwise it will roll out when rolling it out. It's such a thin layer, if you want it to taste delicious. , you have to make the flavor stronger, otherwise the flavor will not come out."

In the past, pancakes were made of white flour. In the era when food and clothing were scarce, they were slightly sweet and had a crispy texture, making them a rare snack.

But now that there are abundant materials, adults, let alone children, don’t like to eat this kind of dough pancakes, so they add jam to add a new flavor to the dough pieces.

When Wei Gan heard it, he quickly wrote it down. This step is very important for rich jam.

Aunt Sun asked:

"If you don't like jam, what else can you put in it?"

"Put in crushed peanuts and sesame seeds, and add some brown sugar, but not too much, just a thin layer."

After Qi Siming finished speaking, he grabbed the prepared peanuts and sesame seeds and sprinkled them on the jam, rolled it out with a rolling pin, and then folded the two dough pieces in half according to the three-fold method.

After folding, don't roll it out in a hurry. You have to put it aside to relax first.

This will allow the dough pieces to fit together as closely as possible.

After relaxing for a while, roll out the dough, carefully roll it out, then fold it in half and relax again.

Roll both dough pieces into round cakes, take the mold over and place it on the chopping board, then cover the rolled dough piece, remove the excess corners, place it directly on the baking sheet, and send it to the oven for processing Bake.

These two dough pieces are very large and need to be baked for a while.

After making the big peach dough, Qi Siming took Niu Chuanghe's green dough, divided it into two halves, and then rolled out the two doughs respectively.

He said to Wei Qian:

"The green leaves should not be too big, but the color must be good. If the amount of green juice is not enough, you can add some matcha powder or mugwort juice to increase the green color as much as possible."

Roll it out, apply a layer of lard on the inside, fold it in half several times, roll it out again, and sprinkle a layer of crushed peanuts and sesame seeds.

Fold it in half and wrap it properly, then roll it into a long and thin strip, as close as possible to the shape of a peach leaf.

Roll it out and press the leaf pattern in the middle, then put it in another oven for baking.

"The leaves are just for matching. If you want to be more careful, you can also make some veins, but in that case, the leaves will be too beautiful and will overwhelm the others. It's not necessary."

The purpose of making the peach super huge is to attract everyone's attention.

If the green leaves are made lifelike, the guests will turn their eyes from the peaches to the leaves, which will visually overwhelm the guests, which is not good.

Therefore, the leaves should be made more scrawled, without taking them too seriously.

At this time, a lot of little peaches have been wrapped, and Shen Jiayue carefully sprayed plant pigments on each package.

The small peaches that have been sprayed with pigment must be carefully placed on a baking tray lined with baking paper. If there is enough for one tray, they are sent to the pastry department, where they are baked in the large oven.

All the peaches were wrapped, Lin Xu wiped his hands and said:

"Finally it's done. I'm more tired than making cakes this time."

The reason why Chinese desserts are declining is that there are too many manual procedures and too much experience. In the past, if an apprentice wanted to become a master in his own right, it would take ten years of hard work.

As for Western-style dim sum, there is no such thing.

There are crash courses for cake training in various places. It takes one month to open a store and two months to open a store. Even many chain franchisees provide training and promise to provide training and skills.

The same dim sum takes ten years to make on one side and two to three months on the other.

In this comparison, Chinese dim sum naturally does not have many advantages.

"What's next?"

Shen Jiayue took a small spray bottle and sprayed it twice on the workbench. She was like a hyperactive child who couldn't sit still at all.

Lin Xu confiscated the small watering can in her hand again and reassigned some tasks:

"Next, we need to make some adhesive. Mash the steamed glutinous rice into a paste. The more paste the better, so that we can stick the big peach together."

Shen Jiayue was stunned:

"Shall I do it?"

"Yes, it saves you from using up the pigment."

Shen Jiayue pouted, Niu Chuang went to the pastry department and dug out a bowl of steamed glutinous rice and brought it over. Lin Xu sprinkled some soft white sugar into it while it was still hot, and added some custard powder for coloring.<

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Try to make the glutinous rice paste the same color as the big peach.

Shen Jiayue cleaned a small ceramic jar used for making desserts, wiped off the water, poured the glutinous rice balls into it, and pounded it with a mallet.

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She was a little reluctant at first, but once she felt the fun, she got excited.

Watch as the glutinous rice balls inside gradually turn into sticky and stringy glutinous rice paste. At the same time, the soft white sugar melts little by little and is absorbed by the glutinous rice balls, making the glutinous rice even more sticky.

The whole process seems very relaxing, and as the pounding progresses, the glutinous rice balls become smoother and smoother, giving Shen Jiayue the feeling of making glutinous rice cakes.

Hoho, I just realized that making glutinous rice cake is so easy.

I secretly filmed a VLOG about making glutinous rice cakes later to save netizens from always saying that I am not good at cooking.

At this moment, Lin Xu was explaining to Wei Qian the essentials of making longevity peaches. Shen Jiayue looked at him and asked:

"Xubao, can Ciba just keep pushing like this?"

"Tianba doesn't use sugar. If you add sugar, it will be easy to burn when fried. Usually there will be some fillings inside."

Hoho, it’s so simple. It seems it’s time for me, Chef Shen, to show off my skills!

At this time, Lin Xu opened the oven for baking the big peaches. The dough had dried and the surface had hardened. He took it out carefully and removed the stainless steel mold inside.

Once the dough is shaped, you must take out the mold, otherwise the dough will not be baked through easily, and the stainless steel mold heats up quickly and remains at a high temperature, which will cause the dough attached to it to fall off.

After removing it, put it in the oven and continue baking at a low temperature to bake out as much moisture as possible from the dough, which can effectively prevent the dough from softening and collapsing.

When Shen Jiayue finished making the glutinous rice paste, those little pink peaches were baked in the large oven of the pastry department.

When they were taken out of the oven, Ji Minghui, who was explaining the essentials of pastry to the chefs, couldn't help turning his face. The chefs also looked sideways, staring at these little peaches.

Wei Gan smiled and said:

"No man can refuse pink food. If there is any, then have another plate."

Zhu Yong glanced at him with contempt:

"Is this being beaten into a girl by Tiantian?"

"Gungun, you are such a sissy. My Tiantian hasn't hit me for more than a month. Don't talk nonsense..."

Before he finished speaking, he realized there was something wrong with his words and said:

"It's not about beating me, it's about urging me to exercise. Do you know how it feels to have developed abdominal muscles for the first time in more than 20 years since I was born?"

Compared with the Diaoyutai period, Wei Gan has lost a lot of weight now, his originally chubby face has turned into a long face, and his figure has become healthy and well-proportioned.

Zhu Yong snorted:

"I also practice boxing every day, am I proud?"

Zhuang Yizhou laughed and said:

"Are you practicing boxing or being a punching bag?"
To be continued...