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Liu Han, Sister Senko, and Ryoko Sakaki soon came to the place where the preliminary round was registered for the assessment, and also saw Fuyusuke Okishima, who was the third place in the Ten Masters.

Subsequently, Liu Han also learned that the registration and assessment process of this preliminary round is also relatively direct and simple, several people in a group, and then each person has a cooking station.

Use the exchanged flour to make it into flour dough, to put it bluntly, the assessment of this preliminary round is the most basic kung fu of the pastry chef – and noodles.

A good pastry chef, then the main lesson necessary is to make noodles, flour dough and the quality of the pastry, which directly affects the quality of the pastry.

Whether it is making ramen, soba noodles, or dumplings, yakimai, tangyuan, and a series of other noodles, it is inseparable from a major premise, that is, dough.

Noodles, to put it simply, is to add liquid to a powdery object stirred or kneaded to make it sticky, kneading and flour with water.

However, just according to the water temperature, the noodles are divided into cool water and noodles, warm water and noodles, hot water and noodles, and each noodle method is different to knead.

Of course, you don’t have to add water to your noodles, and you can choose different options according to your needs. For example, pure eggs and noodles, oil eggs and noodles, water eggs and noodles, and so on.

With the continuous development of modern science and technology, there are also so-called machines and surfaces, that is, machines and surface machines.

Although the machine and the dough machine are simple to operate and more efficient, they still have shortcomings compared with the dough kneaded manually, such as the dough made with the smell of the machine and a series of problems.

If it was Liu Han before, he would definitely lack in the aspect of noodles, but because of the copy of the “Guangzhou Dumpling Competition”, his skills in noodles have advanced by leaps and bounds, which is no longer difficult for him, and even a piece of cake!

Soon one of the three people sitting at the judging table stood up and said to the crowd: “Please step back for the idle people, please find the cooking table for the preliminary round registration assessment, and the assessment will start immediately!” ”

In the spacious open space, there are 10 temporary cooking stations, which means that up to 10 people can be assessed in groups.

Then, Liu Han carried his flour dough and found a side cooking table to prepare.

“Come on, Liu Jun~~” Ryoko Sakaki, who was standing in the crowd, cheered to Liu Han.

Liu Han made an “OK” gesture to signal that there was no problem, and at the same time he looked at the people around him who were taking the assessment, and found that except for him and Ongijima, who could see at a glance that they were students, the others were at least 20 years old.

At this time, there was also a voice of discussion in the crowd.

“Hey, there are actually students participating in this competition! And it’s still two… Gee, is this a round tour? I can’t pass the preliminary round! ”

However, as soon as this passerby A’s words were finished, a passerby B in the crowd turned to this passerby A and said, “Did I say you are a foreigner?”

Passerby B would ask this, apparently he was Ben

“Yes, I came here to swim, and I just heard about the cooking competitions here, so I came to take a look.” Passerby A wondered.

“No wonder… I said don’t underestimate these students, did you see the student in the hijab? He was the winner of the previous year’s contest and the youngest winner of the five-time Pastry Contest, and the man in Asahikawa didn’t know his title as ‘Ramen Master’! Passerby B in front of the cooking table the expressionless female Kijima Fuyusuke said.

After hearing this, this passerby was suddenly surprised: “The champion of the year before last? Pull… Ramen master? It’s just so small! ”

“You think? Students who come out of the far moon, which one is fuel-efficient, etc.! Passerby B said in a natural tone.

In addition to the discussions of these two people, there were many other topics in the crowd that were discussed. But the vast majority of people are talking about Fuyusuke Ongijima, which shows that his reputation in Asahikawa City is really not small.

Liu Han naturally listened to these discussions, and he was not much surprised by this, after all, Nümu Island does indeed have strength.

“Okay, let me briefly talk about the rules of the preliminary round.”

One of the judges, who was about 30 years old, came to everyone and began, saying: “It’s very simple, the assessment time is half an hour, we only look at the quality of the dough kneaded, as for the quality standard…”

Saying this, the judge deliberately paused and smiled: “Since you can come here to participate in this pastry competition, you should all know what the criteria are for judging the quality of dough.” ”

If it was Liu Han before, he might not know about these, but from the last copy, he learned that a good dough must have the following three characteristics of the script.

Color, fragrance, and feel!

Color refers to the gloss of the kneaded flour dough, kneaded very suitable dough, the surface must be glowing white, put in is like touched lard.

Aroma, kneaded dough has a unique aroma, not the aroma of flour, but only blended with water, the unique aroma of pasta.

The feel, the perfect dough to the touch, smooth to the touch, very soft to knead, but not loose. If it is grasped by the palm of one hand, the dough will naturally and slowly squeeze out from the hand seam, and the squeezed dough will appear smooth.

This is the basic criterion for judging a good dough, but how to knead a good dough?

The first is good flour, which is a must. However, everyone here uses flour exchanged in the outside store, there is no difference in quality, and everyone starts from the same point.

“If everything is ready, I announce the start of the examination!” After the judges’ order, several contestants in front of the cooking table moved.

Everyone’s speed is fast and slow, but the steps are almost the same. Tear off the flour bag and pour the appropriate flour into a large basin of Japanese noodles.

Liu Han was no exception, he unhurriedly poured the flour into the large basin, opened a groove in the flour, and then slowly poured water into it.

You can’t add too much water at once, just pour the water slowly into it and stir it slowly with chopsticks. When the water is sucked dry by the flour, the noodles are repeatedly kneaded by hand to make the flour into many small noodles, at this time the small flour dough is called “snowflake noodles”

This is also the safest way to make peace. In this way, it will not drip everywhere because the flour is too late to suck, nor will it stick to the batter all over the basin.

……

(To be continued.) ）_

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