Chapter 1295 Frequent Events40

1.

Half an hour later, the flour is reconciled, and the next step is to knead the dough.

The kneading machine is used to knead the dough, and the mixed dough is rolled out with a rolling pin about 20 cm long, about 30 cm wide and about 1 cm thick, and then the dough is put into the roller of the kneading machine and squeezed repeatedly, and after several squeezing, it can become the blank for making steamed buns and scones. In this way, the gluten noodles after repeated squeezing by the kneading machine are full of flavor, and they are much more delicious than the noodles kneaded by hand. After all, the strength of a person's hand is not as strong as the backlog of the kneading machine's roller. Of course, the scale of kneading dough depends on the type of pasta, such as making scones and making steamed bread kneading time is different, making scone noodles should be kneaded more appropriately, so that the scones are crispy and chewy. The dough for steamed bread should be kneaded for a shorter time, which can not only ensure the tendon of the steamed bread, but also keep the steamed steamed bread fluffy and soft.

Although Xu Jiang is older but ingenious, he learns things very quickly, especially because he is single all the year round, and he is very familiar with work such as making steamed buns.

After kneading the dough, the next step is to make steamed buns and scones. Needless to say, the details of making steamed buns and scones are what ordinary steamed buns and scones look like anyway. However, there is a detail in the process of making steamed bread and scones, that is, the dough must be weighed to ensure that the amount of steamed bread and scones made is the same size. Because Xu Dan makes five steamed buns or scones per pound of flour, the amount of each wet dough should be three taels. Since it was the first time to do it himself, there would definitely be mistakes in grasping the amount of dough by hand, so Xu Dan took the practice of weighing each dough. This is a little slower, but it ensures that the steamed buns are the same size as the scones. However, after a long time, the master of those dough cases can measure the size of the dough with his hands, and the dough pinched by hand must be similar to that weighed with a scale.

After the steamed bun is ready, the next step is "Wake Noodles", also known as "Ao Noodles". Resting noodles is an exclusive term for noodle chefs, which refers to the process of letting the noodles sit for a period of time before further processing or cooking. The purpose of resting is to give the flour particles in the dough that have not absorbed enough water a time to fully absorb the water, so that the gluten that is not stretched can be further stretched. The process of making noodles makes the noodles easier to process, the noodles are more chewy, soft, and the taste is more delicate and smooth. However, Xu Dan did not wake up the noodles in this step of the operation, but first made the steamed bread and then woke up the noodles, that is, the finished steamed bread was put on the cage drawer and placed in the steamer, and the bottom of the pot was not fired, and the temperature of the warm water in the pot was used to make the steamed bread wait quietly. The purpose is to allow the yeast in the noodles to ferment again, so that the steamed buns are fluffy and delicious.

The time to wake up depends on the temperature of the room, under natural conditions, it generally takes an hour in summer and two hours in winter, if you put steamed buns in a steamer on a pot of warm water like Xu Dan, it will only take half an hour.

2.

Taking advantage of the free time to wake up, Xu Dan was about to prepare to make scones.

The scones are made of an automatic electric oven, and although the electric oven I bought from Lao Yangtou's house looks a little shabby on the outside, there is no problem with all aspects of the function.

What Xu Dan has to do is to turn on the power of the electric oven to preheat the oven, then place the plates of scones placed in the baking tray on the partition of the oven in turn, and finally close the oven door tightly. There is no need to set the baking temperature and baking time at all, the automatic mode of the oven will automatically bake according to the food in the oven, and the electric oven will automatically turn off the power after the food is cooked. The operation of an electric oven may seem very simple, but it is necessary to wear thick insulated and insulated cotton gloves during operation, otherwise you may burn your hands.

Xu Dan and Xu Jiang were busy putting the scones into the oven, and then setting the oven to automatic mode, and the rest waited for the scones to be cooked and the oven automatically turned off the power. From putting the scones on the plate to putting the baking tray in the oven, this time is almost more than half an hour, and the steamed buns in the steamer are almost ready.

Xu Dan turned his head again and focused all his attention on the steamed buns in the steamer on the stove, carefully checking whether the steamed buns had woken up. There are two tricks to see if the steamed bun is awake. One is to press with your fingers, touch the surface of the steamed bread with your fingers, if the concave surface of the steamed bread can be quickly bounced up and restored, it means that the steamed bread has been cooked. The second is to smell with your nose, the steamed bread that has been awakened due to the re-fermentation of yeast and the full combination of yeast and flour, there will be a sweet silk and sour mixed taste, as long as the steamed bread in the steamer appears this taste, it means that the steamed bread has been cooked and can be steamed.