Of course, Xu Zhuo knows the reason why he makes the leather first and then the filling, which is nothing more than that baking soda is added to the leather, and there must be time for proofing, so it will be more efficient to make the leather first and then the filling.

If you have enough time, it's the same to make the filling first.

But these things were also in his heart for a while, and he didn't say it.

I just pretended to be forced by myself, and now I have to let Feng Weiguo have a good time.

You can't learn from the old man, pretend to be all the coercion, so that others have nothing to pretend, so you will have no friends.

So Xu Zhuo looked at Feng Weiguo with a puzzled expression: "Yes, Grandpa Feng, I just remembered it as soon as you said it, why is this?"

Feng Weiguo smiled calmly with satisfaction, and told Xu Zhuo about the co-ordination in the kitchen.

When cooking at home, you can ignore the steps or anything, anyway, it's just a meal, and there is no difference between making it a few minutes earlier and a few minutes later.

But in the restaurant, it is different, the back of the hotel kitchen not only has to ensure the taste and quality of the dishes, but also speed and efficiency have to be considered.

For example, quick stir-fry dishes generally require about a minute to be cooked.

This kind of time requirement is undoubtedly difficult for a family practice, but for a professional chef, it is not too difficult.

Because many of the ingredients in the kitchen are processed in advance, when there are customers who order them, they only need to stir-fry and heat them.

And this kind of behavior that breaks the order of conventional practices is a kind of kitchen co-ordination.

Feng Weiguo talked a lot about similar cases and methods.

In fact, most of Xu Zhuo knows this knowledge, after all, it is common sense that Junjie is in the kitchen, but Xu Zhuo did not interrupt Feng Weiguo's words, but asked him to continue talking very cooperatively.

Anyway, there is nothing to do today, so it is better to satisfy Feng Weiguo and let him have a good time with his addiction to being a teacher.

At such an age, he still works so hard to help himself, and it is very appropriate to cooperate with him.

Even Xu Zhuo called Jianguo to come over and listen together, giving Feng Weiguo enough face.

After Feng Weiguo finished speaking, the leather materials that had been reconciled before were almost awakened.

These skins look similar to the sugar pancakes made by Xu Zhuo before, except that the leather has a faint brown color, which is caused by the brown sugar in the dough.

Take the dough out of the basin and knead it again, then knead it into long strips and divide it into pieces that are slightly larger than your thumb.

Put the dough in a tray, brush the surface with oil, cover it with plastic wrap and put it in the cold storage for refrigeration and proofing.

This is done to increase the extensibility of the noodles, and when the noodles are mixed, baking soda is added to make the texture more fluffy and soft after frying.

After an hour, take out the leather in the cold storage and put it on the board, and at the same time smear oil on the board, take out the proofed dough one by one and put it on the board and rub it repeatedly, and finally knead it into a long strip.

Then flatten the strip with your hands, then pinch the two ends and slowly stretch the dough into long strip-shaped slices.

This step is a bit like making braised noodles, but this is made with cooked flour and dough, so it is not as malleable as raw flour, but this cooked flour has a better taste and is more soft and glutinous, so many desserts are made with cooked flour.

After the dough sheet was ready, Feng Weiguo said to Xu Zhuo and Jianguo: "The next step is to wrap the cake, this step is very critical, once the wrap is not good and it will break when it is fried, resulting in a fryer." ”

When frying food, no matter what the ingredients, as long as there is a fryer, it is very dangerous.

After all, if the hot oil splashes on the face or eyes, the consequences are unimaginable.

So no matter whether it is a new master or an old master, as long as you come into contact with frying, the first thing to consider is to avoid the fryer.

Feng Weiguo briefly talked about the dangers of the fryer, and then began to demonstrate to the two of them how to avoid cooking cakes in the fryer.

He brought over the filling that had been prepared a long time ago, and after a long time of proofing, the filling became a little thin, a bit like a hot noodle when making sugar cakes.

Pull a finger-sized piece of filling from the basin and place it on the edge of one end of the freshly pulled sheet.

And it can't be placed in the center, it has to be placed on the side of the edge.

Next, pinch the edge where the filling is located and fold diagonally to the other side so that this end forms a triangle.

After folding it, press all the corners to prevent air from getting inside.

Then continue to fold to the other side, which is roughly equivalent to using this dough piece, starting from one end and repeatedly folding triangles to the other.

The further you go, the bigger the triangle becomes, and the triangle gets more and more rounded because of the different angles.

When the whole strip is folded, it is almost a circle.

In this way, the filling is wrapped in layers of dough sheets, and the probability of frying the pan will be greatly reduced.

Feng Weiguo pressed the wrapped boiled cake with the palm of his hand, rolled it on the board a few times, and turned it into a round ball, so that the boiled cake was ready.

After Xu Zhuo read it once, he began to follow the production.

This can not only show his high talent at a glance, but also help Feng Weiguo, after all, so many leather and fillings, if they are all made, Feng Weiguo will be tired enough.

After Jianguo watched it twice, he also started to make it.

However, unlike the round boiled cakes made by Xu Zhuo, Jianguo always has some flaws.

"Making pasta, or Xu Zhuo is more talented, I'm really out of reach. ”

Jianguo sighed while doing it, and slapped a sycophant by the way.

Well, after being with Huang Tingting, this product's mind is becoming more and more active, and his eloquence is getting better and better.

Xu Zhuo felt that if he continued like this, even if someone in the kitchen challenged Jianguo's status, he would be able to handle it well.

After wrapping all the boiled cakes, Feng Weiguo put all these round boiled cakes into a basket, and then in Jianguo's surprised gaze, he took the basket and put it into the clear water.

"This ...... Aren't you afraid of soaking up?"

Feng Weiguo shook the basket and let the water completely wet the boiled cake, and then it was brought out of the water and placed on a shelf to control the water.

He smiled and said: "There is oil on the surface, it's okay, soak it in cold water like this, you can wash off some of the floating surface on the surface, and at the same time, it can also shrink the surface, making it safer when frying." ”

Then, heat the oil in the pot, and when the oil temperature rises to sixty percent hot, Feng Weiguo begins to cook cakes in the pot.

This dish is very interesting, just listening to the word boiled cake, it is easy to think of a staple food such as steamed buns, but it turns out to be a dessert.

And if it is said to be bread, it is round, and when it is boiled, it is to be fried.

The deceptive behavior of food.

This dessert does not need to be fried for too long, because this dessert is cooked whether it is the main ingredient or the auxiliary ingredients, so as long as the surface is fried brown, it can be out of the pan, so as not to fry the pan for too long.

After all, this thing is full of sugar inside and out, so you can't ignore it.

Once all the cakes are fried, it's time to make the next step – boiling sugar.

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I wanted to finish it in one go, but I want to go out for a trip, so I'll do it first, and then I'll invite everyone to eat boiled cakes in the next chapter.