Chapter 596 High-end pastries often only require simple ingredients and hundreds of millions of skills! [Please subscribe]

"Then let's get started!"

Qiu Yaozu saw that Lin Xu not only had no stage fright, but looked eager to try, he got up and walked to the kitchen.

This kind of positive young man is so lovable. While you can still move now, teach as much as you can. When you have learned a lot, isn't this another old master who is being competed by the eight major cuisines?

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He Guangchang also got up and followed him.

When other young people heard that it was very difficult, they would either look embarrassed, or they would change the pastry and learn it again.

But Lao Gao, the apprentice, was in high spirits. He felt excited when he heard how difficult it was. He really wanted the young people in his family to follow him and learn from it.

No wonder everyone likes Xiaoxu. If he had encountered this at that time, he would have grabbed it even if he fought with Lao Gao.

The more capable the older people are, the more they love talents and want to spread all their skills.

It doesn't matter whether it is passed on to family members or outsiders, as long as it is not carried into the coffin.

Lin Xu came to the kitchen, rolled up his sleeves and washed his hands, looked at Qiu Yaozu and asked:

"Uncle Qiu, please tell me what needs to be done, and I will do it."

Qiu Yaozu smiled and said:

"Making thousand-layer oil cake is actually very simple. Just use ordinary medium-gluten noodles. But if you want to make it well, you have to prepare the ingredients a week in advance. Only in this way can the oil cake be delicious and moist."

One week in advance?

Lin Xu was a little curious:

"What ingredients need to be prepared so far in advance?"

If it’s a dessert like rose cake, you can prepare it in advance, but isn’t the Thousand-Floor Cake just a pastry made with lard?

Isn’t there something special about this?

He Guangchang smiled and said to him:

"In addition to oil and sugar, making thousand-layer oil cake also requires diced pork suet marinated in soft white sugar for more than three days, and... green and red silk that takes about a week to make."

What?

Blue and red silk?

Lin Xu was very impressed by this. When he was a child, he would add some to the five-nut mooncakes he ate. At that time, he always thought it was a bad thing and would pick it out specially.

Now when he heard He Guangchang say it, he originally thought that these two old people had feelings for each other.

But when you think about it, you shouldn't. After all, these are the masters of the state banquet, the group of people standing at the top of the pyramid. Even if they have feelings, they shouldn't be ordinary green and red silk.

Moreover, the blue and red silk looks like it is synthesized with artificial additives. Could it be that this thing is also made naturally?

Lin Xu was stunned for a moment, then asked:

"How is blue and red silk made? Is this thing harmful to the human body?"

Qiu Yaozu bent down and took out two glass jars from the cupboard, with green silk and red silk in them.

He placed it on the central island of the kitchen and said to Lin Xu:

"Green and red silk is made from orange peel, radish, papaya and other ingredients, soaked in alkaline water, and then washed, candied, dried and other steps... Although many young people dislike the green and red silk in mooncakes, when eating

They even picked it out specially, but there is a saying that green and red silk is the most difficult ingredient in the process of making mooncakes."

After speaking, he asked:

"Xiaoxu, did you also deliberately pick out the green and red silk threads and throw them away when you were eating mooncakes?"

Lin Xu coughed twice:

"No, no, no, I've eaten them all. No wonder it tastes a little bitter when chewed. It turns out it's made from orange peel... What's the color of this?"

"All natural pigments are used and are not harmful to the human body."

Damn it, so when I was a kid, I spent all my time picking out green and red silk threads from mooncakes in vain?

He Guangchang explained to Lin Xu:

"Green and red silk used to be used in the palace. Green silk is dried green apricot silk, and red silk is made from pickled rose petals. They are both the best ingredients, but ordinary people can't afford them, so they use ingredients such as orange peels instead.

Yes, in the early years, some snacks such as Shaqima, Mahua, and Tangyuan would be specially put with some green and red silk to enhance their appearance."

Stop talking, stop talking...

Lin Xu felt that he was possessed by Chief Ma at this time.

He took the jar and looked at the green and red silk inside:

"I'll make some tomorrow and give it to the elderly at home to try. It will definitely be very popular."

For young people, blue and red hair may be a bad memory.

But for the elderly, it is the "ancient snack" in their memories.

While he was watching, Qiu Yaozu opened another cupboard and took out a jar of diced suet that had been pickled until it turned transparent.

“Whether you are making thousand-layer oil cake, glutinous rice balls, or plum and vegetable sesame cakes, you can’t do without this kind of diced suet pickled in soft white sugar.”

Lin Xu took it, looked at it, and asked curiously:

"Is it difficult to make this suet recipe, Uncle Qiu?"

"It's not difficult. Just remove the fascia from the lard suet, cut it into small cubes and soak it in soft sugar."

He Guangchang reminded:

"Remember, it's soft sugar, not white sugar. The properties of these two ingredients are different."

Lin Xu nodded:

"I know, white sugar kills water, but soft white sugar does not kill water."

Although the fat content of suet is high, it doesn't matter if it squeezes out a little moisture, but when the moisture content is reduced, the melt-in-the-mouth texture of suet is gone.

Moreover, the soft white sugar melts quickly and the pickling effect is better. The white sugar melts slowly. It is estimated that it will take a week to completely pickle the suet cubes.

After the ingredients were prepared, Qiu Yaozu officially started cooking.

He washed the central island and prepared to operate directly on it:

"You can use a chopping board for other things, but if you use a chopping board to make thousand-layer oil cake, it will be super troublesome to clean."

He placed the all-purpose flour on the workbench, dug a hole in the middle, and then took out a piece of old flour from the jar containing the flour. After breaking it open, there was a somewhat thin flour juice inside, with a strong fermented smell.

As expected of a master of state banquets, he actually still retains the tradition of using old noodles.

Knead these old noodles with your hands and put them into the dough scooped out from the flour. Add warm water. First knead the old noodles thoroughly with water, and then knead the flour and water little by little into dough.

There are about three kilograms of flour on the island table, and at least two kilograms and seven taels of water.

No matter how you look at it, it looks like mixing batter, but the method of operation is indeed the standard dough mixing method.

Push the flour into the hollow in the middle little by little, and let the flour and water gradually mix to form a very moist and soft dough, as soft as if you washed the gluten twice in water.

Qiu Yaozu worked hurriedly but not messily. He kneaded and beat the dough repeatedly to break out the dough's gluten, and then tried his best to let the dough stick to the small dough sticks on the island table to form a complete dough.
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At first, he seemed to be holding a ball of dough and playing with mud.

But as the dough rises, the dough gradually takes shape, and even the moisture on the island seems to be absorbed.

He Guangchang stood aside and said to Lin Xu:

"These are the honeycomb-shaped pores in the gluten, which absorb water. The reason why Thousand Layer Oil Cake is delicious is also because it has a relatively high water content."

Lin Xu asked curiously:

"Since gluten is to be utilized, why not use high-gluten flour? Wouldn't that be better?"

Qiu Yaozu said while working:

“Because the Thousand-Floor Oil Cake uses the gluten of flour during the dough making process, but the finished product cannot eat the gluten. A good Thousand-Fleu Oil Cake should have a soft and oily texture, and a sweet and elegant taste.

If you have muscle cramps, that’s not right.”

That’s it.

Lin Xu sighed:

"I don't know how the person who invented this snack came up with it. The dough contains 90% water, which is scary to think about."

Qiu Yaozu beat out the dough's gluten completely, then placed it on the island to rest.

He said to Lin Xu:

"There are actually many similar noodles, such as fried dough sticks, which have a relatively high water content. In the past, the old chefs would spend their free time thinking about food and craftsmanship, but how are they like today's chefs, who just cook and cook when they have nothing to do?

Music, not thinking about craftsmanship at all."

When making thousand-layer oil cake, a semi-open dough is used, so the dough needs to rise slightly.

But don’t let it go too far. Just relax it for about ten minutes and let the yeast inside grow for a while.

Taking advantage of this time, Qiu Yaozu looked at Lin Xu and asked:

"Xiao Xu, let's eat here at noon today. Can you also cook a dish for me and Lao He to help check it?"

Has the exam started now?

Lin Xu said:
To be continued...