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The same is true in China, where dough is only one of the six major doughs.

However, the quality of the dough is more reflected in the quality of the natural yeast of the old noodles.

The longer the time of culturing the old noodles, the better the quality of the yeast and the better the flavor.

Therefore, sometimes, some people's xenophobia is blind xenophobia caused by insufficient knowledge.

For example, people who say that old noodles are old-fashioned, which places the world's top bakers who use ancestral natural sourdough starter (old noodles) to ferment? In a word, because the main skill of pastry chefs is Play with wheat flour, dough.

Chinese chefs need to mix noodles, just as Western pastry chefs need to mix noodles.

Chinese pastry chefs need to knead the dough with professional skills to make delicious pastry, just like Western bakers and pastry chefs.

Even, the methods are all different ways to the same goal, so is the experience. -Brother, the pastry chefs in your country do the same? We do too!

The technical differences of pastry chefs all over the world are actually very small.

If you feel that the difference is particularly large, it may be due to poor translation and ambiguity.

If there is no ambiguity in the communication, although the types of pastries that everyone makes are different, the core technology and principles are very different.

Is there a big difference between steamed buns, steamed buns, and bread? In fact, it is not very big. The fermented dough used for steaming is steamed buns and steamed buns.

What is used to bake is bread. After all, compared with the craftsmanship of making a big meal, there is a huge gap in condiments and ingredients.

Pasta is mainly based on flour and dough, the difference is naturally very small

Chapter 213 Behind Cooking Skills Is Abundant Knowledge

"Fat noodles" is one of the big basic doughs of Chinese pastry, which is ranked behind the sub-mian.

But in terms of difficulty, it is on the high side, or it is easy to learn but difficult to master.

If you want to learn the threshold of fermentation, you may only need dry yeast and flour.

However, if you want to ferment the taste you want, the chef will feel that he can't make it more different from the yeast group that ferments the dough.

This is what biological bacteria do. The chef can only hope that God has given me some useful flora.

It is precisely because the old noodles and starters used for fermentation actually have a certain element of luck.

Therefore, once the pup is trained, it is generally taken good care of.

Some bakeries, Chinese breakfast shops, etc., will pass on the excellent old noodles from generation to generation.

Various other time-honored brands related to brewing and fermentation with a long history basically rely on "reliability". Therefore, pastry chefs, especially those involved in fermented pastries, are no longer chefs. The basic skills of cooking, but the quality of the fermented dough yeast group is better than whose dough is older.

Therefore, chefs in the white case compete for cooking skills, and the style of painting will eventually become—I have 100-year-old noodles, boy, if you are a little younger, the opponent will be there immediately, I found [-]-year-old noodles, don’t bully the young and poor.

However, Shu Han old noodles, with a history of more than 1000 years, I am not targeting anyone, any old noodles and fermented dough in the world are dregs, regardless of Chinese or Western.

Of course, that old Shu Han noodles only exist in the world of "The Little Master of China".

If you can make that kind of old noodles, you can beat most pastry chefs in the world in terms of dough.

Of course, if you get a good dough, but the result is that the yeast flora is poorly preserved, it is also a matter of crying without tears.

Therefore, the kind of old noodles that have been preserved for more than 1000 years is actually a very exaggerated thing.

It is not just that a certain family inheritance can be passed on for many years, the greater difficulty is that the yeast flora has been optimized instead of degraded and regressed for many years? Different techniques and different treatments of the dough can make different pasta.

-The operators of ordinary breakfast shops who are not very good at it may only learn one or two techniques, and only know how to make small pet buns, steamed buns, pot stickers, big talk, glutinous rice balls and the like.

But a real white case chef not only needs a wealth of pastry knowledge, but also kneads and kneads noodles like a martial artist.

When fermenting, like a biologist again.

In addition, a large amount of mathematical, physical and chemical knowledge is indispensable.

Made of dumpling skin.

After that, Liu Xing used the leftover meat, added some ginger, onion, garlic, leeks and some condiments, and made dumplings stuffed with leeks and pork.

Although making dumplings is simple, make dumplings by pinching the sides.

This method of making dumplings can be called a textbook-style wrapping method of pinching the filling.

He is a person with normal intelligence, and he can know how to make dumplings at a glance, and he can understand it at a glance.

Of course, if you want the package to look good, well, and without leaking any fillings, you still need a certain meticulous and serious attitude.

In addition, the dumpling skin must have toughness, preferably high-gluten flour, and the dough is professionally kneaded and kneaded to fully stimulate the flexibility of high-gluten flour.

It is actually not the first time for Liu Xing to make dumplings. When he was at home, he wanted to eat dumplings during the Chinese New Year. The whole family made dumplings together.

Therefore, it is more cumbersome to knead the noodles, probe the noodles, rub the strips, prepare the agent, and make the leather before.

When it came to the stuffing process, it was a very simple matter. Soon after, more than 100 dumplings were stuffed.

"Try it! Liu Xing cooks the bites in boiling hot water in an unpretentious way of cooking dumplings.

About five or six minutes.

The grave was floating and rolling in the boiling water.

"Okay! Dumplings usually float in boiling water, and they are considered cooked.

If it is cooked for a long time, the meat inside will become old and hard, and it will gradually become unpalatable like withered grass.