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Yuanyue can generously provide a large amount of ingredients for students to practice.

The main reason is that there are many high-end hotels in the Yuanyue Academy, and a large number of suppliers, social celebrities and industry insiders live in the hotels in the Yuanyue Academy.

These people, participating in various student food halberds or notaries and judges of school activities, although they are free boarders.

But... in fact, the cost of expensive accommodation has already offset the cost of meals.

Even in Yuanyue Rongliao Food Science Park, the food supplies for ordinary students are only provided during teaching.

A lot of eating activities, as well as the ingredients used for hands-on practice outside the live classroom where students practice cooking skills, are all students find their own way.

Those who have mines at home are constantly sending money to support the expenses of the students.

There are no mines, and some join various research associations, and the student research associations will have some resource supplies.

Or, some students will participate in various off-campus culinary competitions, and the successful ones will go to off-campus restaurants to work part-time to get opportunities to exercise.

Or dormitories like Jixing Liao have a relatively large area outside the dormitory, and you can even grow your own vegetables and raise chickens, which not only saves the cost of ingredients for learning cooking skills, but even, in a sense, starts from cultivating ingredients It is also more conducive to understanding the characteristics of ingredients.

Of course, the ten outstanding level is excluded. Basically, the ten outstanding have the recipes and collections of advanced and advanced reading Yuanyue.

All kinds of rare ingredients, so that some chefs who are not very interested in the power of the ten heroes, just to study their cooking skills, will also be determined to win the ten heroes.

"Let's practice steamed buns! Liu Xing thought about it, and took some new flour. After kneading the dough, let's ferment it.

After that, add some alkali to neutralize the sour taste brought by lactic acid bacteria, knead the dough, knead the strips, pull the dough... and knead it into big and round steamed buns. Steamed buns are the simplest kind of dough. However, if you want to steam steamed buns that are soft and soft, but also full of the aroma of wheat and the unique sweetness of fermented yeast, you are still very particular.

Most of the steamed buns in the breakfast shop are not very delicious. Liu Xing has eaten delicious steamed buns, and just the buns can make people feel hungry and never get tired of eating.

That kind of steamed bun was specially brought by my grandfather to visit an old dim sum chef in Sichuan. This old chef's store has old yeast buns that have been passed down from generation to generation for more than a hundred years.

The reason why it is so certain is that the pastry chef’s old noodles are more than [-] years old, because when my grandfather was young, the pastry chef’s grandparents were making old noodle steamed buns, and they were called century old noodles at that time. For ten years, its old noodle mantou well has not lost its incense, so it is not an exaggeration to say that it is probably a century old noodle.

The kind of steamed buns made from old noodles don't feel like steamed buns, and are even softer than freshly baked bread, which melts in your mouth.

After that, Liu Xing didn't quite remember the exact location of that store.

I asked my grandpa, and my grandpa also said, I moved to a bigger city to open a shop. IU Liu Xing never ate that kind of delicious steamed buns again.

After practicing pastry this time, Liu Xing suddenly felt interested in steamed buns.

However, the production of steamed buns is relatively simple, that is, the dough takes a little longer to rise. However, Liu Xing can choose the time to sleep, and after waking up, it will be done.

After sending it a few times, I can barely make ordinary fermented steamed buns that don't shrink back.

It's not very delicious, and the system barely gave it an E-level evaluation.

That is, the flour itself is grade C. After fermentation and cooking, the taste level of the steamed buns has not been improved.

Here, on the one hand, the ingredients provided by the different-dimensional culinary art laboratory are only grade E, so good ingredients, how can there be such a good thing as free provision.

At the same time, the steamed buns in ordinary breakfast shops are roughly at the ∈ level. It can only be said that they are between edible and hard to swallow.

Most of them require other dishes or sauces to be eaten.

And to be able to make delicious steamed buns, at least it must be at the level of D-level cuisine.

Therefore, the ingredients of that kind of steamed buns must be better than those of ordinary steamed buns.

The main difference, one is the flour, and the other is the quality of the old noodles used in the fermented flour.

If the quality of old noodles is good, it can turn flour into gold and improve the quality of flour.

As a result, after fermenting once, in addition to the ordinary E-grade products, the handicraft of pastry, dough, kneading and so on are actually related to a certain extent.

Pastry chef, a lot of hard work, basic skills to a certain level, but it can turn decay into wonder, and knead the dough to D-level. If the ingredients are good, then C-level steamed buns may not be impossible! Of course, The skills of pastry chefs are not so easy to improve.

After all, it seems to be kneading dough, but in fact, it is easy to learn but difficult to master. If you want to truly master the essence of pastry, those with poor talent may not be able to enter the classroom for a lifetime.

In a sense, the difficulty of learning pastry is much more difficult than learning the practice of complicated big meals.

The 100 hours of the exchanged different-dimensional culinary art laboratory passed in a flash, and I was immersed in the ocean of knowledge and cooking.

Liu Xing felt that his life was very fulfilling, not just his knife skills and spoon skills, he had done a lot of consolidation training.

Moreover, training in pastry has also begun.

Pastry is a major system of culinary art. It may take ten to two years or even longer for a real pastry chef to truly enter the palace.

So, this is not something that can be achieved in a day or two, and even - months or two months, it may not be a great achievement.

However, Liu Xing has a lot of patience, and he continues to overcome the pastry knowledge one after another. A little progress today will definitely improve tomorrow.

Consolidate the skills and knowledge you have mastered every day, and try to learn new skills and knowledge further.

In this way, after a long time, Liu Xing can gradually exchange the 100 hours of time with the different-dimensional culinary art laboratory.

Liu Xing's in-service training is no less than the result of a week's training in the store.

Not only the new knowledge "Twice-cooked Meat", "Honeycomb Corn" and pastry skills, lit up the range of Liu Xing's skills. At the same time, the skills of eating fried rice, bamboo noodles, tofu, coir raincoat and cucumber have also been further consolidated. .Besides, there is also a lot of training in terms of knife skills.

Although, the level of culinary skills is still improving.

But anyway, I have mastered more knowledge and gained more practice.

Cooking skills and knowledge are very important. Only by understanding more principles can we know which direction is correct.

But you must not rely solely on the knowledge in books. Any kind of culinary knowledge must be verified by practice before it can be truly mastered.