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Thinking about it this way, a skilled pastry chef might be more skilled in cooking.

After Liu Xing saw this passage, he couldn't help thinking about it, what the hell, so to speak, a chef with a good knife skill must be good at cold weapons. A master of knife skills and sword skills in the ancient world should be the same as Ximen Chuuxue Swordsmen, swordsmen, masters who beat meat, should they practice the road stick method or the double hammer? Cooking is both martial arts? Then think about it, there is no reason!

You know, that's what Hojo's family thinks, they know Chinese cuisine, and they also learn Chinese Kung Fu.

The painting style of Yukiri Senzaemon and Dojima Yin, in fact, if he is not a chef, he is probably at the level of a martial arts master. At the same time, even those students of Yunyue, the sword skills they use are really fast and terrifying .

In addition, good kitchen knives are indeed not as good as the ancient treasured knives.

Then think about it --- if you change your background, Yuanyue must be a famous school in the world if it is no better than cooking or martial arts.

Chapter 212 Pastry techniques that lead to the same goal by different routes

What Liu Xing is going to make is soft noodles, which is also the most common type of noodles.

The main difference between several sub-noodles (cold water noodles) is that the moisture content of the dough is different. Generally, 50% water and 50% flour are both soft sub-noodles.

Then there is practice rubbing.

The difference is actually a relatively common and important step in the Chinese pastry process.

Generally, the dough that has been prepared still needs to be kneaded into long strips, and then used to process some pasta.

For example, steamed buns, steamed buns, and dumplings all need rubbing.

Rubbing is to use both hands to knead the dough on the chopping board into long strips with smooth surface and uniform thickness.

The surface of the noodles should be smooth and uniform in thickness. The thickness of the specific agent strips mainly depends on the size of the noodles to be made.

Rubbing sticks is the same as kneading and kneading dough before, and it is a very important basic skill.

Chef Bai's kung fu is on the dough, which is almost as strict as chef Hong's knife skills. After the dough is made, the ingredients are added.

Since the preparation is to divide the long strips into small doughs one by one, there are basically three methods: pulling, cutting and chopping.

Usually lifters are used the most.

Grabbing agent: Use the thumb and forefinger of the right hand to pull the agent strip, and separate out a small amount of dough.

This method is the most efficient, but only experienced chefs can accurately separate small doughs of similar size. Cutting agent: Some dough is not easy to knead, for example, that is the case with fried dough sticks.

Generally, to deal with this kind of dough, you can first stretch it into long strips, and then use a knife to cut it into uniform dough. , steamed buns are made by chopping.

After dosing, it is divided into small doughs. After that, the next step of the small doughs is skinning.

For example, buns, dumplings, etc., all need sharp skin.

According to the different dishes, use different methods such as pressing, pinching, rolling, etc. to make the skin.

For steamed buns with thicker skin, you can directly press the skin, that is, use your hands to press the skin on the chopping board to form a skin that is "thin around and slightly thick in the middle". This is the most suitable way to pinch the skin for making steamed buns. Pinch a hole, put the stuffing into the dough, knead the dough again, and fill up the original hole. To remove the skin, that is, the skin requires a thinner wall, such as dumplings, steamed buns, siu mai, etc., you need to use rolling noodles Right, roll the skin thin.

Of course, apart from the technique, the thinness of the skin also has an important relationship with the gluten content of the flour.

If you want to roll out a thinner skin, of course you need to use better quality high-gluten flour.

Because Liu Xing is going to try making dumplings with cold water noodles (zi noodles), so, the method of rolling noodles is used to make skins.

Liu Xing carefully rolled out more than 100 dumpling wrappers, and he couldn't help feeling that real handmade dumplings are still very hard to make. For example, it takes a lot of effort to roll out thinner and more chewy dough.

Of course, the dough rolled out by hand is more delicious than the one made by machine.

Finally, it is stuffing, which is also an important technique of Chinese pastry. There are three common methods of filling without wrapping, stuffing with pinched edges, and stuffing with folds. Dumplings are made with pinched edges, red bean paste, Sugar buns use seamless, meat buns use pleats.

As for others, there are a bunch of techniques such as light pinching, rolling, stuffing, rolling, etc., which are also the techniques required to make different pastries.

Dumpling wrappers are naturally stuffed by pinching the edges.

Not just the easiest, but also the most appropriate.

Even, many foreign dumplings have different sizes.

However, many also use a similar method to roll out the dough and stuffing.

These techniques are the skills of Chinese pastry chefs, but in fact, the technical differences of pastry chefs around the world are actually very small.

It's all about playing with the dough, kneading, kneading, fermenting or not, making the dough into the desired shape as needed, and using fillings and other condiments.

Take the leavening of the six major doughs. The traditional Chinese technique is to ferment old dough, and Western-style bread likes to use yeast.

But this is not absolute. Western-style bakers also use old sourdough.

Having said that, for Chinese white chefs, excellent noodle dishes will be passed down from generation to generation.

European bakers also pass on the Sour Dough (natural sourdough starter) they cultivated from generation to generation, and they also keep secrets from outsiders.

What is Sour Dough? In fact, Sour Dough is still fermented dough, which is reserved for later use next time. Wait... Doesn't this mean that senior pastry chefs all over the world actually use old noodles.

It's just that the names are different. The west calls this kind of thing Sour Dough (natural sour starter), and China calls it old noodles.

So rl, Liu Xing thought that some Chinese people are obsessed with foreigners, and regard old Chinese noodles as ignorant and bad habits, and westerners use yeast as advanced and advanced.

However -. ...Old noodles and Sour Dough are actually exactly the same thing! Those senior bakers in Western countries use natural sour yeast (old noodles) passed down from generation to generation for fermentation, so the effect of bread making is very good it is good.

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Only amateur bakers who are not well-known will ferment with commercial dry yeast in the market.