At this time, he was filming a video, and Guo Xingwang was embarrassed to interrupt Xu Zhuo, so he could only shoot hard.

However, although Xu Zhuo's several titles are not good, it does make Guo Xingwang not nervous, and he no longer thinks about those who have or don't have them, and begins to make Huangshan baked cakes seriously.

He first introduced the ingredients and seasonings to be used.

Dried plum vegetables, pork fat with skin, all-purpose flour, maltose, rapeseed oil, white sesame seeds, baking powder.

In addition to these, in fact, some seasonings for roasted pork with plum vegetables are also used, such as salt, light soy sauce, dark soy sauce, sugar, dried chili peppers, etc.

However, these are only in the filling, so they are not put together with the main ingredients, so as not to get mixed up.

After the introduction, Guo Xingwang began to make dough.

The dough requires canola oil, maltose, baking powder and boiling water.

The purpose of adding maltose is to increase the extensibility of the dough, so that the crust of the pancake will be crispier and the color will be more beautiful.

First pour the flour into a basin, then put in a small spoonful of baking powder, pour in a small half bowl of rapeseed oil, and pour in half a bowl of maltose that has been boiled in hot water.

Finally, use boiling water to stir the flour in the basin into a dough and knead it into a smooth dough by hand.

Put the dough in a basin, cover with plastic wrap and set aside to rise.

Then Guo Xingwang began to make puff pastry.

When he was making, Xu Zhuo had already gone down, leaving the stage for Guo Xingwang to play alone.

The original plan was for Guo Xingwang to do it, and Xu Zhuo to explain it on the side, and by the way, he chatted with Guo Xingwang about some allusions related to Huangshan baked cakes and other topics.

In addition, when Guo Xingwang is making, you can also talk about some cooking tips and knowledge horizontally.

But after the two tried it, they found that it didn't work at all.

Guo Xingwang didn't have any when he did it himself, and once he talked to Xu Zhuo, he would be in a hurry.

And if Xu Zhuo said it alone, the scene was a little embarrassing.

will even make everyone think that Guo Xingwang is a mute.

On the other hand, talking while making pasta also does not look hygienic.

The two of them stood next to the basin and chattered, although they couldn't see the scene of spittle stars flying around, but they could imagine it.

In this case, does anyone still like this pastry?

So the two ran in and found that it didn't work, so they dispelled the idea of shooting a video together, Xu Zhuo only needed to show up at the beginning and end of the film to help Guo Xingwang attract attention.

As for the production process of Huangshan baked cakes, let Guo Xingwang operate it alone.

It's not that difficult anyway.

Compared to dough, puff pastry is much easier to make.

Guo Xingwang put a wok on the shelf and turned on the fire, and poured in rapeseed oil after the pot was hot.

Then he began to pour flour into a small basin, and he said: "If you make it at home, remember that the weight ratio of oil to noodles is one to two, that is, one part of oil and two parts of noodles, and the crispy and soft and hard oil produced in this way is the most suitable, and the taste will be better." ”

After the oil in the pot was completely hot, Guo Xingwang picked up the wok and poured the hot oil from the pan into the basin with flour.

Suddenly, there was a loud sound, and the flour in the basin began to boil.

Guo Xingwang put down the pot, picked up a pair of chopsticks and began to stir in the basin in a hurry.

When all the flour in the basin has been stirred into a soft batter with hot oil, the puff pastry is ready.

The puff pastry looks yellow in color and is very oily, but there is no oil on the surface, and it is very soft, like plasticine.

In pastry, the puff pastry not only prevents sticking, but also heats up faster because of the presence of grease inside, which allows the pastry to rise quickly when baking.

The flour in the puff pastry will also quickly become crispy under the action of hot oil.

No matter what kind of pastry, if you want to make a layer of puff pastry, you can't do without puff pastry.

Guo Xingwang stirred the puff pastry in the basin and briefly explained the role of the puff pastry.

I'm used to watching Xu Zhuo's videos, so Guo Xingwang, who encounters something knowledgeable, will subconsciously explain it.

Although he also knows very well that few people are good at video production, at least he seems to be knowledgeable, how can he increase some impression points.

After the dough and puff pastry were ready, Guo Xingwang began to make the filling of plum vegetables.

He first washed the soaked umeboshi three times, so that not only the excess salt could be washed out, but also the mud and sand in the umeboshi could be washed away.

In recent years, it has become a routine operation to mix sediment with dried vegetables to gain weight.

Not only all kinds of dried vegetables, but even fungus and the like can be adulterated.

Guo Xingwang complained while cleaning, and after the dried plum vegetables were washed, he vigorously dried the water on the dried plum vegetables, and then picked up the kitchen knife and began to cut.

The Huangshan baked cake is not large, and there are very few fillings in it, so when preparing the filling, be sure to chop the dried plum vegetables as much as possible.

This is not only easy to use the pie crust wrap, but also convenient for the subsequent stir-frying, making the plum vegetables more flavorful.

After cutting the plum vegetables, Guo Xingwang cut the prepared pork fat with skin into small cubes the size of soybeans.

"If you don't like to eat too fatty meat, you can use pork belly or bacon instead, and the taste is the same, but personally, I still prefer to eat pork fat.

Especially with the skin, it is chewy, fragrant, and the texture is more oily. ”

Guo Xingwang said his opinion slowly while cutting the meat.

After the meat was cut, he first boiled a pot of water and blanched the chopped plum vegetables in boiling water.

This has two purposes, one is to completely remove the sediment and excess salt from the umeboshi, and the other is to use hot water to stimulate the aroma of the umeboshi.

Naturally, umeboshi vegetables used as fillings cannot be stewed in a pot for as long as roasted meat with umeboshi vegetables or stewed meat with dried vegetables.

The stir-fry time of the filling is very short, and it is impossible to completely fry the aroma of the umeboshi according to the conventional method, so you have to blanch it with hot water first.

Activate the aroma of the dried plum vegetables with heat, and it will be much easier to stir-fry them later.

After the dried plum vegetables were fished out, Guo Xingwang first put them in a basket to control the water, and when his hands were not hot, he used his hands to dry the dried plum vegetables vigorously.

Once these are done, start frying.

He set up a wok and heated the pan with cold oil, poured out the oil and then re-added some rapeseed oil.

When the oil is hot, pour the chopped pork fat with the skin into the pan and stir-fry.

At this time, you don't need to put any seasonings, just stir-fry, and be sure to stir out the lard in the pork fat.

This not only makes it more fragrant, but also makes the taste of the pig fat better.

When the surface of the pork fat in the pot was browned and there was more and more oil in the pot, Guo Xingwang put the dried chili peppers that had been prepared long ago into the pot.

Continue to stir-fry for a while, and when the aroma of the dried chili peppers is fried, Guo Xingwang adds condiments such as light soy sauce, dark soy sauce, salt, and sugar one by one.

Stir-fry evenly, then pour in the dried umeboshi vegetables.

At this time, the stir-frying of the plum vegetable filling can be regarded as the official beginning......