Chef Chat Group

After waking up, Liu Xing found out --- sure enough, sex dreams are harmful.

I had to throw the underwear I just changed into the pool to soak.

Fortunately, Liu Xing had prepared a lot of clothes, so he changed again, and then came to the cooking table again to prepare for new homework.

Pastry technology! Although, in terms of the cuisine industry around the world, pastry can hardly be regarded as a hall-level advanced cuisine.

However, it has to be said that the culinary world of any country, regardless of Chinese or Western, cannot do without pasta.

For example, Akakubo Momo from Yuanyue Ten Heroes is good at Western-style desserts, and is also a relatively unpopular pastry chef in Yuanyue.

(PS: Most of the British and American cuisines are not good, but when it comes to desserts, they are quite awesome.

When French chefs compare cakes to British pastry chefs, they will probably be beaten by fancy tricks.

) The core of pasta is naturally wheat flour.

The classification of wheat flour, although there are different standards.

However, the common standard in the world is mainly the quality of flour.

According to the different properties of flour, it is generally divided into special flour (high-gluten flour), standard flour (medium-gluten flour), and ordinary flour (low-gluten flour).

According to the price of flour, high-gluten flour is more expensive, followed by medium-gluten flour, and low-gluten flour is the cheapest.

Therefore, under normal circumstances, the flour processing industry will screen the flour and divide it into three grades according to its gluten.

Judging by the appearance.

Special flour (high gluten), white in color, smooth texture, less wheat bran content, high gluten content, generally, use this flour to make some more chewy noodles, or some bread.

Standard flour (medium gluten), slightly yellow in white, fine and not slippery, lower gluten than refined flour, more wheat varieties.

It is often used in various steamed buns, steamed buns, noodles (with low requirements for chewiness), and snacks.

Ordinary flour (low gluten), off-white in color, not smooth to the touch, low in gluten strength, high in crude fiber, phytic acid and ash. Use this low gluten flour.

Chengfen is also gluten-free flour, which is made by adding water to ordinary flour to remove gluten, and then drying the remaining powder to make gluten-free flour.

This kind of flour has a relatively small range of applications, and it is mainly used in some Cantonese-style dim sum.

Of course, with the development of time, other chefs in China, including Sichuan chefs, also learned the practice of Cantonese dim sum, so this niche flour is also classified as a separate category.

In addition to flour, the usage of other raw materials, oil, sugar, yeast powder, baking powder, dusting powder, baking soda, edible alkali and other raw materials for pasta must also be mastered. Of course, the more important thing is for The technology of flour itself--kneading noodles, kneading noodles, rubbing strips, skin preparation, stuffing, etc. For the characteristics of different doughs--sub noodles, fermented noodles (fermented dough), oily water noodles, pastry noodles, Crafts such as three raw noodles and hot noodles are also basic. No wonder there will be factional disputes between the chefs of the white case and the chefs of the red case.

"Liu Xing couldn't help but sigh," it's basically the cooking skills of the two systems.

The basic skills of a white chef, that is, a pastry chef in China, do not overlap with the basic skills of a red chef.

Instead, work around the dough.

All the skills of the whole body are closely related to the dough.

Of course, most of the dishes made by Chef Bai'an are steamed buns, steamed buns, deep-fried dough sticks, dumplings, pancakes, bread, cakes, noodles and the like.

Basically, this kind of cuisine is based on the low-cost folk route, and is mainly based on the cheap and beautiful breakfast business.

Most of the top-level dishes that can be sold at a high price are based on the dishes of red chefs. For example, most of the chefs in large restaurants are red chefs and there are only a few white chefs.

Of course, the culinary skills test under the WGO system does not divide red chefs and white chefs.

All kinds of basic knowledge related to chefs, even if you don’t want to be a pastry chef, you still need to learn some basic knowledge of flour and dough. For Liu Xing, pastry knowledge was learned because of bamboo noodles But it is not proficient, I really want to be proficient in pasta.

We must play tricks on flour, dough, fermentation and other processes." Let's start with different flours... In the culinary art laboratory of different dimensions, there are flours of different specifications.

Liu Xing began to identify high, medium and low-gluten flour based on the appearance and color of the flour, as well as the tactile sensation of touching the flour. In fact, there is still an indicator, which is the protein content.

Natural wheat flour does not mix impurities, so the higher the basic protein content, the higher the gluten.

The lower the protein content, the lower the gluten.

If the standard is low, the protein content above 1.5% is regarded as high-gluten flour.

The protein content of 13.5% L is super high-gluten flour.

If according to market standards.

特高筋面粉:蛋白质含量为13.5%以上;高筋面粉:蛋白质含量约12.5~13.5%;中筋面粉:蛋白质含量为9.5~12.0%;低筋面粉:蛋白质含量在6.5%以下。

Liu Xing first used paper to write down the properties of different flours.

Afterwards, stash in a flour bag.

After that, the appearance of flour bags with different rules is the same.

Only by taking out the note hidden inside the flour bag can we know the correct answer. During the guessing process, Liu Xing messed up the order of the flour bag.

Afterwards, open the bag and distinguish the flour based on its color, luster and tactile characteristics.. low gluten!" "That's right!

"High gluten.

In the past, it turned out to be super high-gluten.

It turned out to be whiter and smoother.

"Medium muscle.

"That's right! Continue to train, and if you make a mistake, compare the difference in the textbook according to the correct answer.