"Stir-fry the plum vegetable filling, you must not be in a hurry, you must be patient and fry slowly, fry the moisture in the plum vegetables little by little, and wait until there is only oil left in the pot to finish. ”

Guo Xingwang stir-fried while naturally talking to the camera about the skills of stir-frying fillings.

This step may seem simple, but it's actually quite boring.

Because the hands should be constantly stir-frying, and they should also be stir-fried evenly, so as to avoid some umeboshi vegetables from being burned at the bottom of the pot for too long.

In addition, the heat should not be too big when stir-frying, and only medium-low heat can thoroughly fry the moisture in the umeboshi vegetables, so that the aroma of the lard will naturally enter the umeboshi vegetables.

Because there is salt in the umeboshi vegetables, there is no need to worry about the umeboshi vegetables being fried too much and causing a bad taste, because the salt can lock in a part of the moisture, so that no matter how you stir-fry these umeboshi vegetables, the taste will not become dry and crispy.

When the umeboshi is first put into the pot, the moisture at the bottom of the pot also fuses with the oil, and it is very cloudy.

However, after stir-frying for a while, the water in the umeboshi vegetables is stir-fried, and the soup at the bottom of the pot turns into translucent fat again.

At this time, you can turn off the heat and put out all the fried plum vegetable fillings.

If you like the five-spice in the filling, you can sprinkle some five-spice powder or thirteen spices into the pot to make the plum vegetable filling more outstanding.

When he said this, Guo Xingwang paused and said: "But when everyone is stir-frying, try not to put spices such as peppercorns, star anise, ginger slices.

Because the fried umeboshi is black, it is difficult to pick out, and if you stay in the filling, if you bite into it, it is really as surprising as winning the lottery. ”

After saying that, he set the filling aside to cool down naturally.

Natural cooling can make some overly dry umeboshi slightly softer, which will taste better.

After doing this, Guo Xingwang glanced at the cameraman, and the shooting came to an end.

At this time, the noodles have not risen well, and the temperature of the plum vegetables is too high, so wait and shoot again, just let Guo Xingwang take a look for himself, if there is a mistake or feel that the performance is not good, you can make up the shot.

However, under normal circumstances, this kind of cooking video will not be reshot, because this kind of video is generally less than ten minutes, and irrelevant shots will be cut.

Those who play abnormally or poorly are naturally among them.

And even if you can't cut some of them, you can use footage from other cameras, and you can even adjust the proportions of the frame, such as cropping the close-up shot into a close-up shot.

These are all common techniques used in video editing, and Guo Xingwang has been in contact with them for a long time, so he naturally knows it.

Taking advantage of this intermission, Xu Zhuo drove home and took Yu Keke, who had just woken up, to the filming site.

After all, it is the taster who will appear at the end of the show, and he can't be absent.

Yu Keke was still early, so she wandered to the office area to chat with Tang Xiaoying, and put on makeup or something by the way.

I'm going to shoot a video, I can't be sloppy and lose face to my male god.

At the shooting site, everyone took a rest and rested for about half an hour, at this time the noodles had risen well, and the temperature of the plum vegetable filling had completely cooled.

Keep shooting.

After turning on the machine, Guo Xingwang sprinkled a little flour on the cutting board, then took out the proofed dough, kneaded it slightly, and rolled it into a long thick slice with a rolling pin.

After rolling it out, he brought the fried puff pastry before, scooped it out and placed it on the side of the board, carefully pressing it into a long thick slice with his hands.

At this time, both the dough sheet and the puff pastry are very soft, so be careful when handling them, because if you are not careful, the dough will be torn apart.

After the puff pastry was ready, Guo Xingwang carefully held it up with his hand and put it on the dough sheet.

Once you've done this, start folding in half.

Fold the top, bottom, left and right sides of the dough sheet in half to allow the dough sheet to completely wrap the puff pastry inside.

"When you do this step, you must wrap the puff pastry, and the puff pastry depends on these puff pastries, once it leaks or flows out, it will affect the final product. ”

After speaking, he took the rolling pin and carefully rolled the folded dough back into a long strip.

Guo Xingwang was very careful when doing this step, because if he used too much force, it might cause the puff pastry wrapped in the dough to gush out.

After he finally rolled the dough sheet back into a long strip, he folded the dough sheet in the middle.

Fold the bottom half to the middle and cover the top half again.

Fold in half and in half again so that the dough sheet becomes a thick square again and thick.

Then use a rolling pin to roll out the dough sheet, making it as thin and large as possible.

Tossing back and forth in this way is actually to take advantage of the fact that the puff pastry will not let the dough pieces stick together, so that the thin dough sheet actually has a lot of layers.

These layers are the secret of the layers of Huangshan baked cakes.

In fact, not only the Huangshan baked cakes, but also the small and thick shortbreads in the dim sum shop are all made in this way.

After Guo Xingwang rolled out the dough sheet, he carefully rolled it up from one end.

He did this very slowly, because he couldn't get the air into it, lest the crust of the baked cake burst open.

After rolling the dough sheet into a roll, Guo Xingwang rubbed it twice, and then kneaded the long strip into small pieces with his hands.

This step must be done by hand, so that the dough can be used better.

The dough doesn't need to be too big, just a little more than the dumplings, and it's not easy to bake if it's too big.

Of course, it can't be small, it's not good to pack if it's too small.

Use a rolling pin to roll out the dough into a thick sheet with a thick middle and a thin surface, hold it in the palm of your hand, and carefully fill it with a spoon the filling of dried plum vegetables that has been thoroughly cooled.

In fact, this step is very similar to wrapping glutinous rice balls, which is also after rolling out, after filling the filling, carefully put away the four sides to wrap the filling, and try not to leave air inside.

Once wrapped, place the cake face down, then place it on a cutting board and gently press it with a rolling pin to form a thick, round cake.

Next, he placed the round biscuit on a clean plate and brushed it with a layer of maltose water that had melted in warm water.

Brush both sides, and sprinkle some raw white sesame seeds after brushing.

The reason for brushing maltose on the surface is to make the roasted color more beautiful, and the oil is shiny and reflective, which looks very similar to the crab shell.

This is also the most significant feature of Huangshan baked cakes.

After doing this, Guo Xingwang neatly placed the baking paper in the baking tray, and then put the round biscuits brushed with maltose and sesame seeds, and the cake was only the last step.

After he had made all the cakes, he put them in a baking tray for a second time, and while he was ready, he turned on the oven and began to preheat them, ready to bake......

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It's raining today.,Changed the walk that was originally scheduled for the evening to noon.,This change disrupted the rhythm of the code word.,It's late to update.,I'm sorry.。