20 years of spring breeze

Chapter 284 Meringue Cookies and Toast
Master Li said: "Egg whites are the same, just divide half of the sugar into it. You can use a little less cream of tartar. It doesn't matter if you forget to add it. You don't need to expand too much." Guan He still put a little cream of tartar and mixed it with sugar. Put it in the egg white and start the machine.

Master Li said: "Add the remaining sugar to the egg yolk, don't use oil or milk, just stir well and add flour. Is there any custard powder? Yes? Add a little."

Guan He put the sugar into the egg yolk, added a little bit of custard powder, and then stirred with a whisk.After mixing well, weigh the flour and use the radish to sift the flour into the egg yolk.

Mix it with chiffon cake, and then put it into a big piping egg.The batter was a little too much, it filled six bags.

Master Li picked up one and said: "Come on, let's all try it together. Just squeeze it directly onto the baking tray. Pay attention to the size of it. Squeeze a little bit more batter, otherwise it will be too big after baking. It doesn’t look good.” He quickly squeezed two rows on the greased baking tray, and said, “It’s the size, the spacing should be the same, so it looks good.” He handed the piping bag in his hand to Xiaowei.

There are a lot of baking trays, and Xiaowei Guanhe and Sister Shang over there are huddling together, which is quite fun.

After squeezing half a plate, Xiaowei handed the piping bag to the workers on the side, asking them to try it too.

Squeeze it quickly, put the baking tray into the oven, set the heat to 180 and lower the heat to 170, this is fast, 10 minutes is enough.Two ovens, two 10 minutes to get it done.Master Li said: "If you have dried fruit, you can put a little bit of dried raisins on it and just press it on top. It's delicious."

Soon a sweet and milky aroma came out of the oven.

Master Li found a larger basin, washed it and dried it, put it on the oven, and said, "Will it dry faster if you put it here?" There is no temperature.

Master Li went to the chiffon cake to have a look again, opened the oven door, turned the baking tray over, closed the oven and said: "This oven is a little bit hot, be careful in the future, turn it like this so that the cake will be baked evenly." A little." He looked at each of them one by one, nodded and said, "Fortunately, only this one is a little bit off."

Xiaowei said, "I'll find someone to adjust it."

Master Li laughed, shook his head and said: "It's useless, this tune is not good, if it's off, it's off. It doesn't matter. It doesn't matter if you pay attention to it. It doesn't matter even if you forget it. It's just that the place where the fire is heavy will be burnt."

Soon the egg yolk crisps were baked, and they were all placed in the basin. Everyone went over to take a few to eat, and nodded their heads saying it was delicious.In this era, few people have eaten this little dessert that is placed on the bad streets of later generations.

When the cakes were all baked, the whole workshop was filled with aromas, and even the elder sisters who were cooking lunch couldn't help running over to grab a handful of biscuits and eat them.

Master Li took out the chiffon cake and quickly turned it upside down on the white steel case, saying: "This one needs to be turned upside down for a while when it comes out, let it cool a bit before unmolding, or it will collapse." He brought the baked trough cake He poured it on the case and said: "This honeycomb doesn't have this problem. As long as it is baked, it will not collapse no matter how much it is tossed, because there is more flour, and it will swell a little bit."

When the cakes cooled down a bit, Master Li unmoulded them, and thick and round cake embryos appeared on the chopping board one by one.Master Li stretched out his hand and broke a piece off a Qiji, and then broke off a piece from the honeycomb and handed it to Xiaowei: "Eat and see the difference."

Xiaowei took a few mouthfuls and ate it, tasted it, and it turned out that chiffon is much more delicate, and the feeling of holding it in the hand is also different, chiffon is very light, and the honeycomb is heavier.

Master Li pointed to the two pieces of cake that he broke open and said, "Look here and compare." Everyone gathered around to look, and the inner holes of Qifeng were thin and dense, and they were very uniform, while the honeycomb was much worse. vary in size.

Then the two cakes were divided and eaten.

Master Li looked at the time and said: "There is enough time, I will tell you about another bread, I see you only baked a kind of old-fashioned bread, this kind of bread is not good, it is sour, I will teach you Bake a toast bun."

He asked Guan He to clean up the dough mixer, looked at the number of toast molds, and then instructed Guan He to operate: "Whole wheat high-gluten flour, yes, this is the bread flour we produce, and it is also sold to Guanyuan , you can buy it directly and use it, weigh five catties, weigh two to three eggs for half a catty of flour, and beat the eggs directly into the flour."

Xiaowei smiled at Han San who was standing aside and said: "Old Li is quite suitable to be a teacher, and he never forgets to advertise." Han San said: "It's a professional habit, I rely on this to make a living."

Guan He beat the eggs well, and Master Li said: "Add sugar and yeast, the same as cake flour, 30% to 50% sugar, 2% yeast, must use high-temperature yeast, we also have production of this, in Guan He You can buy it in the park."

"Okay, now add milk, it is best not to use water, the taste of milk is much better, add 40% milk."

"You can knead the noodles directly. Just give it the first gear and use the high speed for 15 minutes. It will be faster to get the muscles at high speed." Fifteen minutes later, Master Li bent down and took a piece of dough out of the noodle bucket, pulling it with both hands. He pulled it apart and said: "Look, it can be stretched very thin without breaking. This is basically reconciled. You can add butter, 15% yellow cream. Yellow cream can't melt, just put it in the oven to soften it a little."

He weighed the yellow cream by hand, put it in a small iron basin and put it in the still hot oven, took it out two minutes later and tried it, nodded and said: "Okay, it's soft, just pour it into the noodle bucket and knead for another 10 minutes. "Pour in the cream and start the dough mixer.

After 10 minutes, the noodles were reconciled. Master Li poured the noodles on the chopping board, put down the bucket and said: "The noodles are reconciled, now we have to divide the noodles. Generally, a toast is between 500-550 grams, which is a catty. It must be divided evenly, and all the dough must be exactly the same." He pulled the electronic scale over, took a plastic scraper to divide the dough, and divided the dough into a lump of 550 grams.

Then he started kneading the dough on the chopping board, and kneaded the divided dough one by one, saying: "Knead it hard like this to squeeze out the air bubbles inside, so that there will be no big holes when baked. Xiaoshang, You preheated the wake-up box to 40 degrees, and added water, right? Add water first."

Sister Shang went to fill the wake-up box with water, turned on the electricity, and adjusted it to 40 degrees.

Master Li kneaded the dough and said: "Now shaping, toast bread is generally composed of three parts. Divide the kneaded dough into three parts evenly. I just divided it into 550 grams, so one part is between 183 grams and 184 grams. We adjusted it to 183.3. At this time, the noodles must be very standard, otherwise the bread will be crooked when baked, which is ugly."

He used a plastic scraper to separate the dough, filled it back and forth on the electronic scale a few times, made the three pieces of dough infinitely close to equal, rounded the dough, then took the rolling pin and said: "Knead the dough into a circle, and roll it into a long strip with a rolling pin." , like a tongue, then roll it up, put it in the mold, put the three side by side at the bottom, don’t be afraid if there is a gap, that’s it, let’s make it.”

(End of this chapter)