Chapter 405 Three Crisps and Three Skins

Li Yi brought both dry pastry and water-oil noodles in front of him, and explained while kneading: "Puff pastry is divided into Chinese style and Western style. The Chinese style is to use lard or ghee mixed with flour to make pastry to separate the oily pastry , forming a multilayer structure.

The Western method is the same, but instead of puff pastry, butter is used for layering. "

While talking, he picked up the dry pastry and introduced: "A Chinese pastry is a combination of pastry and dough.

There are three most common pastry methods.

The first type is fried pastry, which is the most fragrant. Generally, flour is put into hot oil and fried into a pastry batter.

Stir-fried pastry is used in noodle dishes such as sesame seed cakes and fire. The biggest feature of fried pastry is that it has a good effect of increasing fragrance.

The second type of pastry is hot pastry, which is scalded with hot oil, a bit like oil splashing chili, except that it is splashed with flour.

Hot pastry is characterized by good layering effect, so layered cakes and flower rolls are more commonly used to layer hot pastry.

The third type is the dry pastry in my hand.

This kind of pastry has the best shortening effect, and it will be more crispy after being baked, so this kind of dry pastry is used in all kinds of shortbread. "

Li Yi said while throwing the dry pastry on the chopping board and kneading it, doing a demonstration.

"Before using the dry pastry, you must knead it thoroughly until it is as soft and hard as the water and oil noodles.

As you knead, spread it out, like this. "

Zhao Jinmai was fascinated by the sound, and suddenly felt an itchy waist.

"Ha, don't..."

She looked down, only to find that Liu Yifei was subconsciously imitating Li Yi's movement of kneading dough with her arms around her waist, rubbing her waist.

Called back by Zhao Jinmai's voice, Liu Yifei stopped her hand and looked up, only to find that Zhao Jinmai was looking at her with resentment.

Liu Yifei was amused by her resentful eyes, patted her on the back, and said with a smile: "Who told you to sit here by yourself?"

"I won't sit down."

Zhao Jinmai got up and wanted to run, but Liu Yifei hugged her and refused to get up for her.

After struggling for a few times with a smile, Zhao Jinmai gave up and adjusted a comfortable position again, nestled in Liu Yifei's arms, and continued to watch Li Yi make the pastry.

"There are three types of pastry, and of course there are also three types of dough."

Li Yi took the water and oil noodles and introduced: "There are three types of pastry dough, oil noodles, leavened noodles and water noodles.

When we make Soviet-style moon cakes, we need to use this kind of oil noodles. "

Holding the dried pastry in one hand and the oily noodles in the other, Li Yi kneaded them at the same time, controlling his strength: "The reason why we knead the pastry and the oily skin to the same hardness is to ensure that the pastry is evenly distributed on the oily skin.

Therefore, they not only need to be kneaded as much as possible when kneading the dough, but also need to be kneaded repeatedly before use to ensure that the softness and hardness are consistent. "

Feeling that the two doughs in his hands felt the same, Li Yi stopped his hands and brought the oily dough in front of him.

He first used the back half of his palm to flatten the four sides of the water and oil dough, making it into a chess piece shape, thick in the middle and thin around the sides.

Then, he put the dry pastry in the center of the water and oil noodle cake.

Squeezing it with the palm of his hand to set the shape of the dry pastry, Li Yi rolled up the water and oil noodle cake, like making a steamed bun, and wrapped the dry pastry.

While closing the mouth of the oil noodle cake, Li Yi explained: "This method of wrapping more than three taels of puff pastry is called big puff pastry, which is more difficult.

When wrapping, rolling, and rolling, it should be as uniform as possible, and the requirements for basic skills are relatively high.

Therefore, when you make it yourself at home, it is best to use the method of small buns.

That is to say, just like making dumplings, cut the water and oil noodles into noodles, roll them into thin slices, then wrap the dry pastry in them, and roll them flat for use.

You will be more used to the small buns when you make them for the first time, but after you are familiar with them, you will feel that the big buns are easier and more convenient. "

While speaking, Li Yi had already wrapped the water and oil noodles.

After flattening the dough, he took the rolling pin and rolled it along the center of the dough.

"The purpose of rolling is to roll out the pastry, so it should be rolled from the middle to the four sides."

While rolling, Li Yi explained the details: "When rolling, you must control the force well to keep the thickness of the dough evenly, so that it is not easy to break the crisp."

"What does broken crisp mean?"

Huang Xiaoming heard Li Yi talk about Posu a few times, and finally asked.

"It's just showing off."

Li Yi explained: "You use the water-oil noodles as the crust and the pastry as the filling. If the thickness is not uniform, and some parts of the oil surface are too thin, the pastry will easily leak out, then it is called broken pastry.

While speaking, Li Yi had already rolled the puff pastry into a thin sheet 80 centimeters long.

"Next, volume is also the focus."

As Li Yi said, he rolled the pastry into a long strip along the top of the puff pastry, like rolling a mat.

After dipping in some water and sealing the mouth, the meringue has become a meringue roll.

Picking up the puff pastry rolls, Li Yi divided the puff pastry rolls into uniform dough by pinching the dumpling wrapper.

Knead the dough into a ball, and use a rolling pin to roll it into the size of a dumpling wrapper. Li Yi took the freshly prepared meat stuffing.

Using a wooden spoon to scoop up the meat filling, Li Yi wrapped the meat filling into the puff pastry in the way of making buns.

While turning around, he closed his mouth with his fingers together, and soon, Li Yi wrapped a round "meat bun".

The pie crust is very thin, slightly translucent, and you can even vaguely see the meat stuffing inside.

After flattening the embryos with his hands, into the size and shape of a chess piece, Li Yi showed the audience: "This is the embryo of a fresh meat mooncake."

As he said that, he glanced at Zhao Jinmai who was sitting on Liu Yifei, and said, "Have you seen it? Come and try it."

"me?"

Zhao Jinmai was nestled in Liu Yifei's warm and soft arms, and he didn't want to get up.

But Liu Yifei had already let go and patted her on the back, so she could only get up and came to Li Yi's side.

"How do I pack it?"

She took the dough, followed Li Yi's operation, scooped out some meat stuffing, put it on the dough, and closed her mouth clumsily.

"Just like making siu mai, take your time, don't rush."

Li Yi instructed, Zhao Jinmai operated carefully, and within a short while, an embryo was made.

"Why do I make smaller ones than yours?"

Zhao Jinmai compared what he made, and found that it was a circle smaller than Li Yi's.

"If you put less stuffing, it must be too small."

Li Yi disagreed: "It's okay, practice makes perfect, take your time."

As he said that, he greeted Wu Lei and the others: "Come and try it, all of you!"

After giving them the countertop, Li Yi went to the oven and set the preheat to 200°C on top and 180°C on bottom.

The dried fruit that Zhao Jinmai and Liu Yifei had just processed was only half processed, and only a bowl of walnuts were peeled, but it was enough.

Li Yi poured all the processed dried fruits on the tray. These = dried fruits also need to be sent to the oven to be roasted and crispy.

By the time he put the dried fruit away, Zhao Jinmai and the others had finished wrapping the meringue that Li Yi had rolled out. A total of 18 [Fresh Meat Mooncakes] embryos came out.

Without exception, they were all a little smaller than Li Yi's, but they were all very complete, with no cracks.

So, Li Yi put them all on the tray, sent them into the preheated oven, and set the baking time for 8 minutes.

As the baking progressed, the smell of [Fresh Meat Mooncake] had begun to waft out.

Wu Lei couldn't sit still when he smelled this smell, he went directly to the oven and stood in front of the oven door, looking at the [Fresh Meat Mooncake] inside, salivating.

Eight minutes passed in a blink of an eye, and Li Yi stepped forward and opened the oven door when he heard the reminder bell.

A hot but rich aroma burst out of the oven immediately.

Wu Lei, who was close at hand, smelled the fragrance, and immediately waved his fist happily: "This is the smell! It's so fragrant!"

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