Chapter 633 Don't Delay Both Sides
"Technology changes life!"
Secretary Yan behind heard Li Yi's words and couldn't help sighing softly.
"yes!"
Deputy Director Wang also nodded, and then said: "If it can be made with custard sauce, it should be better, and it can also be used as a selling point of pure handmade."
"The time cost is too high, and it is too late."
Secretary Yan shook his head, looked at Li Yi on the stage and said, "As long as the food is safe, it's fine, the pursuit of perfection is not suitable for food festivals.
If the queue is too long and tourists are anxious, it will also affect the experience. "
"That's true."
Deputy Director Wang nodded with his hands behind his back.
On the stage, Li Yi had already poured out the milk powder.
He pushed aside the powdered milk with his hands, revealing the custard powder underneath, and Li Yichong explained to the stall owner: "The custard powder is actually a bit like the starch used in Chinese pastry, and the purpose of adding it to the filling is also to thicken it.
But in addition to thickening, custard powder can also increase the milk flavor and fruity flavor in the filling.
It can also make the filling more bright yellow and make the color of the filling more beautiful.
But when you buy it, remember to buy the instant one. This kind can be dissolved in water at room temperature, and you can use this kind of stuffing.
Don't buy that kind of raw custard powder. Raw custard powder is used to make cakes and bread. It must be heated above 60°C to gelatinize the starch in it before it can be used. "
After finishing speaking, Li Yi quickly stirred the filling in the basin evenly, and then brought another big basin.
After adding half a pot of boiling water to the basin, Li Yi took two small stainless steel basins and put them in the boiling water.
He took a lump of butter from the refrigerator, and Li Yi cut off a large piece and put it in one of the small stainless steel basins.
"Some butter is also added to the filling, the main purpose is to make the filling more oily and increase the fragrance."
Li Yi cut the butter a few times with a knife, cutting it into small pieces.
Under the temperature of the hot water below, the butter on the bottom of the basin has begun to melt.
While stirring, Li Yi reminded: "The ratio of egg yolk to butter is 10:7.5, 1kg of salted egg yolk needs 750g of butter.
Also, the butter is best to buy unsalted baking butter.
Because the salted egg yolk has enough salt, if you use ordinary salted butter, the filling will be too salty. "
Listening to Li Yi's words, the live broadcast room was full of exclamation marks.
"Oh my god! 800 grams of sugar and 750 grams of butter are added to one kilogram of salted egg yolk. This is eating sugar and drinking oil!"
"This is Cantonese-style dim sum made with reference to Western-style pastries. Western-style pastries look good, but the calories are really high."
"Scared me to death! After eating this meal, my blood vessels will explode!"
"It's not for you to eat all at once, this pot of stuffing can be made into multiple servings."
"A small portion is also a big deal. I feel that I can eat at most one, otherwise I will definitely suffer from high blood pressure."
After simply stirring the butter cubes, Li Yi added half a basin of clear water and half a basin of boiling water to the other basin. After stirring it into warm water, he took some gelatin sheets and put them in the warm water.
"Here are the water and gelatin sheets for the stuffing."
While stirring the warm water in the basin, Li Yi explained: "Gelatin is a kind of edible gelatin, which is made of cowhide, cow bones or pig skin, as well as fish skin, fish scales and chicken skin.
To put it bluntly, it is a gelatin boiled from animal skin and bones.
It is the kind of jelly in meat jelly, but it is relatively pure.
Adding gelatin water to the stuffing is also to increase the gelatinous texture of the stuffing and form the effect of quicksand full of yellow. "
While speaking, the gelatin sheet quickly melted in the water.
After taking the basin out of the boiling water, Li Yi added the gelatin water in the basin into the stuffing bit by bit.
While adding gelatin water, while stirring the filling, the filling will soon become a thick paste.
At this time, the butter in the boiling water basin has also melted.
Li Yi brought the butter over, poured it into the basin, and after stirring it evenly, sent it to the refrigerator for quick freezing.
"That's all the stuffing, it's not difficult."
Li Yi washed his hands, returned to the desk, and signaled: "Next, let's make quicksand bag skins."
As he spoke, he took a basin, opened a bag of flour, and poured more than half of it into it.
"The skin of the quicksand bag should be as soft as possible, and it doesn't need so much gluten, so it's best to use low-gluten flour."
After pouring the flour, Li Yi put the bag aside, took the basin, and said, "Here is three kilograms of flour, which is six catties.
The flour is to cover the stuffing, so the amount must be more than the stuffing.
Generally, when making buns, the ratio of noodles to stuffing is 3:1, and the taste is the most suitable. "
After finishing speaking, he took the white sugar bag again, shook it at the camera, and said with a smile: "That's right, sugar is also put in the quicksand bag, mainly to echo the taste of the stuffing.
Otherwise, the outer skin is bland and tasteless, but the filling is so sweet, the taste is definitely not pleasing. "
As he spoke, he poured all the unused white sugar into the basin.
After pouring out half of the bag, he opened another bag and poured some in before stopping.
"The ratio of sugar in the dough to flour is 10:1, and the taste is almost enough.
There are three kilograms of noodles here, and 300 grams of white sugar is just right. "
Afterwards, Li Yi took another pot of lard, dug up a big lump from it, and put it into the pot.
"Lard must be put in the dough to be fragrant enough. Let's put half a catty of lard, which is almost enough, which is 250 grams."
Seeing Li Yi's relentless actions, the live broadcast room was filled with "shocked" emojis.
"Damn it! Isn't this a heat bomb?"
"The heat in this pot is enough for a village of African brothers to live for a week!"
"I thought the stuffing was enough to defy the sky, but I didn't expect the skin to be the same."
"It's decided! I'll eat it on the indulgence day next week! I want this feeling of being overwhelmed by calories!"
"Don't dare to sip, if you go on this sip, you won't get tired of it?"
"It feels like biting into a piece of pork fat, Kazakhs..."
Seeing the terrified barrage in the live broadcast room, Li Yi smiled and said, "It won't get boring, you'll know when it's done."
As he said that, he took another bag of cornstarch, sprinkled it into the basin, and explained: "The dough can be mixed with one-tenth of the amount of flour in starch, which can make the dough more resistant to steaming and smoother."
After pouring out the starch and putting the bag aside, he took out a big bag of dry yeast.
Scooped out a basin of warm water and put it aside, he poured the dry yeast into it.
"This is a 50g pack of dry yeast, one bag is just enough.
The amount of water is about 45% of the amount of noodles, which is about three catties of water. You can put a little less first, and add more if it is not enough. "
As he said, he used chopsticks to stir the yeast evenly, then returned to the basin, and began to stir it with his hands.
"The lard in it should be mixed as much as possible, and mixed into flocs. After mixing, add the yeast water into the dough."
While talking, he added yeast water into the basin and kneaded it.
Soon, a smooth and soft dough appeared in the basin.
A layer of plastic wrap was placed on the mouth of the basin, Li Yi patted the basin, and signaled: "Let this noodles wake up first, let's come back and look at the meat in the pot, without delaying either side."
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