Stir-frying puff pastry in a pot is divided into two methods: 'raw stir-frying' and 'cooked stir-frying'.

The so-called raw stir-fry is to use the hot lard that has been boiled under the cold pan to fry the crisp over low heat, which is generally used to fry and rub the crisp in the baked cake, so that the fried crisp is more thorough, and after kneading it in the baked cake, the layers are clear when eating.

The disadvantage of raw stir-fry is that the puff pastry is too cooked, and it is okay to put it in the puff pastry cake, and the diners can accept it, but if it is placed in the pasta such as puff pastry, it will not be done at all.

Because these two kinds of pasta pay attention to a 'crispy inside and outside' without a boundary, you can find a puff pastry layer in the kneading cake, some fine chefs, can even make the puff pastry into two or even three layers, but in the puff pastry fire or the sandwich, but there is no such clear demarcation, what is particular is that it is a crispy from the outside to the inside, and it can not be seen that there is an obvious puff pastry layer!

This needs to be cooked and fried, and the cooking here is not fried and fried through the puff pastry, but it means that the pot should be cooked, and the puff pastry should be heated into the cold lard, and then the puff pastry should be quickly fried to five maturity, and the flour that was quickly kneaded in advance should be kneaded, and then this 'mixed noodles' can be made into puff pastry and burned, so that there is no boundary between the inside and outside.

The current Chudu's puff pastry is also Wei Ji's can still be eaten, many of them are not even good at frying the basic puff pastry, or the effort is not enough when kneading, this is just a lack of ability, and some simply reduce the process, directly remove the puff pastry, mix some vegetable oil when mixing the noodles, and fry a layer of nondescript hard puff pastry before going out of the pot, dare to say that it is 'puff pastry fire'?

Zhou Dong didn't know how to eat before, but now he is the first in the world to eat, but he soon found out that eating is actually a sin, and when he encounters this kind of businessman who cuts corners, he will have a stomach full of anger and want to scold people!

Fortunately, his tasting skills are sent and received by heart, but even if he doesn't use skills, he has eaten and seen a lot, and his own tasting ability is actually rising sharply, and he now understands why several old men have become 'poisonous tongues'......

"In order to meet the needs of most diners, the meat fire is considered to be compatible with the lard used, and the pork head meat with a guaranteed taste is generally added, which involves how to integrate the flavor of the braised vegetables in the fire, which is too complicated, and it is not suitable for the early part, so what I did today is a vegetarian fire......

Zhou Dong preached, while probing the edge of the pot with his hands, he felt that the oil temperature was suitable, and used the pot spoon to pick up the condensed lard, scraped clockwise along the wall of the pot, and the lard that was instantly melted by high temperature flowed along the wall of the pot to the bottom of the pot.

"Chudu's vegetarian fire will not add some messy things, and the flavor is improved by one, green onions!"

Zhou Dong used a frying spoon to first put the puff pastry base mixed with millet corn into the pot and quickly stir-fry, and at this point, the white case masters in the early department widened their eyes one by one, and they couldn't take their eyes off it.

Insiders know that there are ten catties of crispy noodles poured into this big iron pot, not to mention any subtle frying, just stir-frying back and forth is a hard work, and to fry thoroughly, evenly blended with lard, there will be no oil lump here, but there is still a dry noodle problem, it will take many years of effort.

How can it be so simple to fry the puff pastry? After learning the two knives for a few months, you can also claim that you can fry them, as for whether consumers will buy it or not, it is difficult to say, although everyone is very confident in Zhou Dong, but at the same time very curious, Master Xiao Zhou is both a white case and a stove, I heard that he can also make wine? How much energy can this person have, fried puff pastry is very hard-working!

But I saw Zhou Dong's hand frying spoon flying up and down, every time the spoon fell, the landing point seemed to have been accurately calculated, and the place where the stir-fry spoon turned quickly drew a perfect pattern like a golden section, and the puff pastry base in the pot suddenly rose and fell like a wave, and suddenly moved like a sand dune.

The connoisseurs looked at the doorway, and the white case masters of the early department were amazed one by one,

Seeing that the puff pastry base in the pot had turned a faint golden yellow, I thought that Zhou Dong was about to start the pot, but I heard Zhou Dong say: "Among the masters who do vegetarian fire now, nine out of ten will directly roll the raw onions into the fire, which is actually stealing labor and is not advisable!"

A few of you can see clearly, the puff pastry noodles have been fried to this portion, and they have taken shape, and you can use it as a hot base to preliminarily fry the raw onions and remove the taste of the green onions......"

As he spoke, he poured the chopped green onion into the pot, and the puff pastry noodles in the pot had taken shape at this time, and the green onions fell on the noodles, and they would not fall into it, but would be initially baked by the residual heat emitted by the puff pastry, exuding a faint fragrance of green onions.

Zhou Dong's hand holding the pot shook suddenly, the puff pastry turned clockwise in the pot twice, and at the same time, the green onions that fell on it also shook one after another, turning over and falling again in the air, Zhou Dong did not thoroughly fry these green onions, but just turned them over once, slightly stirred out the green onions, and then copied out of the pot, put them into the glass basin prepared in advance, and then covered the glass basin with plastic wrap for eight minutes, leaving only two gaps to dissipate heat, avoid high heat and water vapor, and then suffocate the green onions.

Pan Ke and the masters of the early department were the first time to see someone fried green onions like this, and one came over to see, only to see that the glass basin kept overflowing with the fragrance of green onions, but the green onions were still green and white, very gratifying.

Suddenly sighed in his heart, Master Xiao Zhou's success is really not accidental, there are many people who make puff pastry in Chudu, but how many people pay attention to details like him?

After frying the chopped green onions, Zhou Dong pressed the fire, got out of the pot, and poured out the puff pastry, at this time, he must not wait for the puff pastry to cool, otherwise he would not be able to perfectly integrate with the previously reconciled flour, so as to achieve the realm of 'crispy inside and outside'.

Zhou Dong pulled out the dough that had been reconciled before with one hand, and quickly cut out the puff pastry with the other hand, without using scales, it was directly the most reasonable ratio, and then quickly rolled out the flour that had been reconciled before into a sheet, kneaded the puff pastry into it, isolated the high heat of the puff pastry with ordinary flour, and at the same time quickly blended with the ordinary flour by the heat of the puff pastry, and kneaded it vigorously on the panel a few times, and the fused dough suddenly became as thin as paper.

"To make puff pastry, pay attention to nine folds and nine combinations, see clearly, this is the first fold, the first combination!"

Zhou Dong held the flattened dough with both hands and folded it in the middle, but it was not folded back layer by layer as ordinary people imagined, which would only cause a fault between the two noodles, and it would no longer be kneaded evenly, but held up with both hands, such as rubbing Tai Chi round balls, and at the end of the two palms quickly closed, making the two flour dough dough that were initially fused into a ball.

Everyone widened their eyes and saw that this ball of flour was very similar to a ball of cream coffee ice cream, with white and yellow on the surface, which was very good-looking, but the white case masters in the early department understood that this showed that the two flours had not really fused into one.

"After nine folds and nine folds, if you can't remove the mixed color, then you don't need to do this fire. ”

Zhou Dong put the noodle ball back on the noodle case and flattened it with one palm: "Now it's the second fold and the second close!"

"Bookmark for easy reading"