Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 596 High-end pastry often only requires simple ingredients and a few tricks! 【Subscribe】

"Then let's get started!"

Qiu Yaozu saw Lin Xu not only did not have stage fright, but looked eager to try, so he got up and walked to the kitchen.

This kind of positive young man is really likable. While he can still move now, he can teach as much as he can. When he learns a lot, isn't this another old man who is being wooed by the eight major cuisines? .

He Guangchang also got up and followed.

When other young people hear that it is very difficult, they will either show embarrassment, or learn another dim sum.

But Lao Gao, the apprentice, was in high spirits, and felt excited after hearing the difficulty. I really want the young people in the family to follow suit.

No wonder everyone likes Xiao Xu, if he had encountered this at that time, even if he fought Lao Gao desperately, he would have to grab it.

The more capable the elderly are, the more they love their talents, and they can't wait to spread all their abilities.

It doesn't matter whether it is passed on to family members or outsiders, as long as it is not carried into the coffin.

Lin Xu came to the kitchen, rolled up his sleeves and washed his hands, looked at Qiu Yaozu and asked:
"Tell me, Uncle Qiu, what needs to be done, and I will help."

Qiu Yaozu smiled and said:

"It's actually very simple to make a thousand-layer oil cake. Ordinary gluten noodles will do. But if you want to make it well, you have to prepare the ingredients a week in advance. The oil cake made in this way is delicious and moist."

A week in advance?

Lin Xu was a little curious:

"What ingredients need to be prepared so long in advance?"

If it's a dessert like rose cake, it's fine to prepare it in advance, but isn't the thousand-layer oil cake just a pastry made with lard?
Is there any point in this?
He Guangchang smiled and said to him:

"In addition to oil and sugar, to make the thousand-layer oil cake, you also need to marinate the diced pork suet with soft white sugar for more than three days, and the green red silk that takes about a week to make."

what?
Cyan red silk?
Lin Xu was very impressed with this. He would add some to the five-nut mooncakes he ate when he was a child. At that time, he always thought it was a bad thing, so he would pick it out.

Hearing what He Guangchang said now, he originally thought that these two old people had feelings.

But thinking about it, it shouldn't be. After all, this is the master of the state banquet, the group of people standing on the top of the pyramid. Even if they have feelings, they shouldn't be ordinary blue and red silk.

Moreover, the green and red silk looks the same as artificial additives. Could it be that this stuff is also made naturally?
Lin Xu was stunned for a moment, and then asked:

"How did Qinghongsi make it? Is this thing harmful to the human body?"

Qiu Yaozu bent down and took out two glass jars from the cupboard, which contained blue silk and red silk respectively.

He placed it on the central island in the kitchen, and said to Lin Xu:
"Qinghongsi is made of orange peel, radish, papaya and other ingredients, soaked in alkaline water, and then washed, sugared, and dried... Although many young people dislike the green and red silk in mooncakes, when eating They even picked it out on purpose, but one thing to say is that the green red silk is the most difficult ingredient in the mooncake making process."

After he finished speaking, he asked:
"Xiaoxu, did you pick out the green and red silk on purpose when eating mooncakes?"

Lin Xu coughed twice:

"No, no, no, I ate them all. No wonder it tastes a bit bitter when chewed. So it's made of orange peel... What's the color?"

"All natural pigments are used, which are not harmful to the human body."

Damn, then when I was a child, I wasted my efforts to pick the green and red silk from the moon cakes?

He Guangchang explained to Lin Xu:
"The green and red silk used to be used in the palace. The green silk is dried green apricot silk, and the red silk is made of pickled rose petals. They are all the best ingredients, but ordinary people can't afford them, so they use orange peel and other ingredients instead. Yes, in the early years, snacks such as Shaqima, Mahua, Tangyuan, etc., would deliberately put some green and red silk to increase the appearance."

stop talking stop talking...

Lin Xu felt that he was possessed by Chief Ma at this time.

He took the jar and looked at the green and red silk inside:
"I'll make some tomorrow, and give it to the elderly at home. It will definitely be very popular."

For young people, Qing Hongsi may be a bad memory.

But for the elderly, it is an "ancient snack" in their memory.

While he was watching, Qiu Yaozu opened another cabinet, and took out a jar of suet that had been marinated until it became transparent.

"Whether you are making mille-feuille oil cakes, glutinous rice balls, or prunes and vegetable pancakes, you can't do without this diced suet pickled with soft white sugar."

Lin Xu took a look and asked curiously:
"Is it difficult to do this kind of suet, Uncle Qiu?"

"It's not difficult. Remove the fascia from the pork suet, cut it into small cubes and soak it in soft white sugar."

He Guangchang reminded:
"Remember, it's soft white sugar, not white granulated sugar. The properties of these two ingredients are different."

Lin Xu nodded:

"I know, white granulated sugar kills water, soft white sugar doesn't kill water."

Although suet has a high fat content, it doesn’t matter if a little water is removed, but when the moisture is reduced, the taste of suet that melts in the mouth is gone.

Moreover, soft white sugar melts quickly, and the pickling effect is better. White sugar melts slowly, and it is estimated that it takes a week to fully marinate the suet.

After the ingredients were ready, Qiu Yaozu officially started to make it.

He washed the central island and prepared to operate directly on it:
"You can use a chopping board for other things, but if the mille-feuille oil cake is made with a chopping board, it will be super troublesome to clean."

He put the all-purpose flour on the workbench, dug a hole in the middle, and then took out a piece of old flour from the jar containing the flour. After breaking it open, there was some thin noodle juice inside, with a strong fermented smell.

As expected of a state banquet master, he still retains the tradition of using old noodles.

Knead these old noodles with your hands and put them into the noodle nests from which the flour was removed, add warm water, first knead the old noodles thoroughly with water, and then knead the flour and water little by little to form flocculations.

The flour on the island is about three catties, and the water is at least two catties and seven liang.

No matter how you look at it, it looks like mixing batter, but the method of operation is indeed a standard way of kneading dough.

Push the flour into the middle nest little by little, let the flour and water gradually mix to form a very moist and soft dough, as soft as if you washed it twice in water when washing gluten.

Qiu Yaozu operated in a busy and unhurried manner. He kneaded and beat the dough repeatedly to break out the gluten of the dough, and then tried his best to let the dough stick to the small dough sticking to the island to form a complete dough.

At first, he seemed to be playing with mud with a ball of batter.

But as the gluten is stretched, the dough is gradually formed, and even the moisture on the island seems to be absorbed.

He Guangchang stood aside and said to Lin Xu:

"This is the honeycomb-shaped pores in the gluten, which absorb the water. The reason why the mille-feuille oil cake is delicious is also because of the relatively high water content."

Lin Xu asked curiously:
"Since gluten is to be used, why not use high-gluten flour? Isn't that better?"

While busy with work, Qiu Yaozu said:
"Because the mille-feuille oil cake will use the gluten of the flour during the dough kneading process, but the finished product cannot eat the gluten. A good mille-layer oil cake should have a soft and oily taste and a sweet and elegant taste. It’s not right if you get a muscle.”

That's right.

Lin Xu sighed with emotion:
"I don't know how the person who invented this snack came up with it. The dough with a water content of 90.00% is scary to think about."

Qiu Yaozu beat out the gluten of the dough, and then put it on the island to let it rest for hair.

He said to Lin Xu:

"There are actually quite a few similar noodles. For example, noodles with deep-fried dough sticks have a relatively high water content. The master chefs in the past were thinking about food and craftsmanship when they were free. It's not like the chefs of today. They just shake when they are free. Yin, don't think about craftsmanship at all."

The half-open noodles are used to make the thousand-layer oil cake, so let the dough rise for a while.

But don't overdo it, let it rest for about 10 minutes, and let the yeast inside grow for a while.

Taking advantage of this time, Qiu Yaozu looked at Lin Xu and asked:

"Xiaoxu, let's eat here at noon today, can you also cook a dish, let Lao He and I help check it?"

Is this the start of the exam?

Lin Xu said:

"Okay, I have nothing to do recently to study the recipes of Russian food. I will make a red beef stew for the two old seniors later, and help me find fault."

In order to prevent the system from popping up some tasks such as western food in the future, Lin Xu decided to show the red beef stew dish first, so as to give everyone the impression that we can cook western food.

This beef stew with foie gras and beef tartare should be able to impress the masses with western food.

In this way, no matter what Western food dish you make in the future, everyone will no longer be surprised.

Upon hearing this, He Guangchang was immediately delighted:
"Hey, this dish is good. When we went to Lao Mo's Teeth Ceremony when we were young, red beef stew was a must-order dish. I didn't expect Xiao Xu to know how to do this. Then I'm lucky today."

The Moscow restaurant at that time left deep memories for countless people in the capital, especially those who were in the third generation. They were no strangers to Lao Mo, and even became their only choice for Western food at one time.

Every dish in it is very classic, and it tastes very enjoyable.

Qiu Yaozu glanced at Lin Xu in surprise:
"I used to think that you would go hand in hand with the white case and the red case, but I didn't expect you to be more ambitious than Lao Gao, and you would even get involved in Western food... Although Western food seems simple, but there are many factions, and it is not inferior to Chinese food in terms of exquisiteness. You don't want it. It is too superficial to think that you can master Western food after learning two dishes.”

Lin Xu smiled:
"I'm just learning and figuring it out, so I won't be so arrogant."

10 minutes passed quickly.

Qiu Yaozu brought some dry powder and sprinkled it on the island platform next to him, then turned over the dough that had risen slightly, and turned the dough onto the dry powder.

Sprinkle a layer of dry flour on the surface, and turn it over a few times, so that the entire surface of the dough is covered with dry flour.

During this time, roll out the dough with a rolling pin.

This step seems simple, but it is very difficult, because the water content of the dough is too high, it is like a bag of water on the chopping board, with a little force, the batter inside will be squeezed out.

Moreover, it is difficult to control the thickness and width. If you are not careful, the dough will stick to the chopping board and rolling pin.

But Qiu Yaozu seemed to have magic. Not only did he easily roll out the dough, he even rolled it into a rectangular piece of dough with the same width and about two meters in length.

The four sides are almost straight lines, as if cut out with a knife.

This is the foundation of Master Baian, and it is also the cooking method that Huaiyang cuisine chefs are proud of.

In 1983, during the battle between the gods in the Chinese culinary circle, Dong De’an, a master of Huaiyang cuisine, successfully made a thousand-layer oil cake with a complete color and flavor by virtue of this technique, which surprised everyone and won the best pastry chef in the country.

That cooking competition was the peak in the history of Chinese cuisine. All the contestants were famous masters from all over the world, and many of them had even reached the point of being famous in history. It can be called the "Battle of the Gods" in the history of Chinese cuisine.

The thousand-layer oil cake can stand out from all the great gods and win the laurels, which is enough to show the extraordinary and powerful of this dim sum.

In fact, Dong De'an's psychological quality is also very good. After all, in a competition where gods gather, most people will never have the courage to make a thousand-layer oil cake with very simple ingredients.

But the simpler the ingredients, the more extraordinary dim sum can be made.

He Guangchang smiled and said:

"In 83, I was lucky enough to taste the mille-feuille oil cake made by Master Dong. My first reaction was that this should not be something that ordinary people can eat. I still remember the texture and taste until now... hit that Afterwards, I took the initiative to learn from a master of Huaiyang cuisine, but at first I refused to teach it, and then I insisted on using a dish of pork with sand, so that I had learned how to do it.”

When he was speaking, he kept looking at Qiu Yaozu with his eyes, and there was still a bit of yin and yang in his voice.

Lin Xu asked curiously:
"The one who taught you how to make a thousand-layer oil cake back then, couldn't it be Uncle Qiu?"

"Who could it be if it wasn't him? Your master didn't pay attention to us at all at that time, and Lao Qiu was nothing. He knew that I liked this dish, but he forced me to swear not to spread it to the outside world, otherwise he would call himself his apprentice in the future... ..."

Tsk, Uncle Qiu was very good at playing tricks when he was young.

Qiu Yaozu smiled:

"I don't limit you, if you teach it to your apprentice, who will know that the thousand-layer oil cake is a dessert of our Huaiyang cuisine."

He took lard, spread a layer on the rolled dough, and then sprinkled a layer of soft white sugar.

Reminding Lin Xu while throwing back:
"I don't care too much about sprinkling sugar. Both white granulated sugar and soft white sugar are fine, but relatively speaking, soft white sugar has a more moist taste, while white granulated sugar has a slightly dry taste."

Two kinds of sugar with different water content have completely different effects.

Lin Xu nodded, indicating to write it down.

After Qiu Yaozu sprinkled the sugar, he evenly sprinkled the diced suet that had been marinated into a transparent state on the noodles. The surface of these diced suet was covered with a layer of soft white sugar, which made people feel greedy.

After all the dough is sprinkled, start rolling from one end to the middle, and fold the whole large dough into sixteen layers of rectangular dough.

Be careful when doing this step, because the dough is too soft, and there are too many ingredients in the middle, so you should double support the dough and roll it forward to prevent the skin from breaking as much as possible.

Fold the dough, put it on the chopping board, and press it gently with a rolling pin, which can not only crush the fat diced meat inside, but also prevent the dough from delaminating.

After pressing it once, roll the dough piece again to about one meter long.

Then fold the dough in half along the center line, and roll it again so that the folded part is not hollow.

Then fold it up and down to form a square.

Before folding, the dough sheet has 64 layers. After folding in this way, the dough sheet has [-] layers.

This is the standard number of layers for millefeuille.

A good mille-feuille oil cake has 64 layers, about an inch thick, rich in fat, moist in taste, sweet and elegant, and wonderful.

Qiu Yaozu rolled out the dough and made it into a square less than an inch thick:

"This is a half-open noodle, and it will expand a little when steamed, so leave room for expansion when rolling out, so as not to steam it too thick and cannot eat it in one bite, then it is too thick, which is a deduction item. "

After finishing speaking, Qiu Yaozu took out some blue and red silk and put it on the chopping board, cut it into small cube-like particles, and sprinkled it evenly on the dough according to the standard of one-inch width.

The whole dough piece is embellished by the blue and red two-color blue and red silk, which looks like a work of art.

Lin Xu looked at one red and one blue embellishment, and asked curiously:

"Is this for changing the knife after it's ready to be cooked?"

"Yes, separate the cyan from the red, cut them into diamond-shaped pieces, and place them in a staggered manner on a plate. It will be more attractive and appetizing."

After finishing speaking, Qiu Yaozu carefully put the noodles into the steamer, and began to steam them in the wok.

The entire steaming process is relatively long and takes about four to ten minutes.

Just after steaming, He Jiashun and Qi Zhentao came, and they were still carrying ducks and other ingredients. As soon as they entered the door, He Jiashun said to Qiu Yaozu:
"Yesterday, Zhentao and I went out for an outing, found a duck farm, bought a few male ducks at a high price, and specially gave two of them to Senior Brother... Oh, Senior Brother He and Master Lin are also here."

Lin Xu said:

"I came here to learn the art. Just now Uncle Qiu taught me how to make the thousand-layer oil cake."

Qiu Yaozu looked at the two ducks he brought, and said with a smile:

"The color is really good, such a good duck, it's a waste of money to cook other dishes, why don't I make you a female oil boat duck, this is also a high-end duck dish in Huaiyang cuisine, but unfortunately it is also a duck dish now It’s an unpopular dish that most people haven’t even heard of.”

Mother oil boat duck?

Not to mention, Lin Xu has never heard of this dish.

Leaving aside what boat duck is, the mother oil alone arouses people's curiosity completely.

he asked:
"What is the mother fat? The fat of the duck, or something else?"

Qi Zhentao said:
"Mother oil refers to the soy sauce that has been exposed to the sun from the dog days to late autumn. This kind of soy sauce is of high quality, and it is often mixed with ordinary quality soy sauce to improve the quality. If used alone, it is more luxurious... Yuan Mei's "Following" The autumn oil mentioned in Garden Food List refers to this high-quality soy sauce."

"What about the boat duck?"

"In the past, people took boats in the lake. The boatman would set a charcoal stove on the boat, and use a casserole to simmer ducks on it. When the ducks were cooked, they would use the original soup to cook noodles. The ducks made from this kind of ducks were called boat ducks. …The mother oil boat duck is simmered with some high-quality soy sauce.”

Speaking of which, it should be called stewed duck in soy sauce, right?

But since Qiu Yaozu wanted to do it, Lin Xu naturally wouldn't refuse, after all, he didn't want to miss such a good learning opportunity.

Qiu Yaozu was very excited at the moment. After washing his hands again, he took the duck and started to clean it up, ready to make it.

After completing the high-end white case and making the high-end red case, the masters of Huaiyang cuisine are really a model of both magic and martial arts!
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(End of this chapter)