After a while, Su Yang returned to his stove with the materials.

From the things he took, it can be seen that the materials Su Yang took were just the most ordinary materials, and those were the materials used to make fresh meat buns.

These include pork, flour, yeast, oil, fresh soy sauce, salt, sugar, ginger, cooking wine, corn oil, and green onions.

Unlike them, Su Yang did not mix the dough first, but made the meat filling first, and then went to the dough.

In fact, there is no difference between the two, and the most important thing is the time it takes.

Tang Xiaoling and the others were very happy to see that Su Yang had finally started to act, and Guan Yuping on the judges' seat put down his original suspense at this time.

"Hmph! There's just over an hour left, I'll see what else you do. ”

Gao Hui snorted coldly, at this time he had already reconciled the dough, and the rest only needed to solve the filling part, which was basically fine.

As for making steamed buns, although he is not very skilled, he can still complete it quickly with his hand speed.

In the end, although the cooking time is not much, it will take about twenty minutes, so he only needs to reserve this time first.

Wan Lin and Gao Hui were almost already preparing the filling, and compared to Gao Hui's shrimp meat, his vegetables were much easier to handle.

In the end, the remaining Su Yang hadn't even made peace with the bread, so he had already lost to them in terms of time alone.

But no one expected that after Su Yang shocked them in the first round of the competition, something very shocking happened in the second round of the competition.

I saw that after Su Yang brought a piece of pork belly, he used the knife in his hand to directly cut it into fat and lean 3:7 pieces of meat, and then cut a whole piece of meat into slices of meat at a very fast speed.

This is not over, after stacking these cut meat slices one by one, Su Yang directly picked up two identical kitchen knives from the knife holder, and then quickly chopped the minced meat.

The two knives used the blade for a while, and then used the back of the knife to chop the stacked pieces of meat hard, and so repeatedly chopping and cutting for a while, before stopping, and then using the ingredients they brought, seasoning them in the appropriate proportion, and then quickly stirring the chopped minced meat.

Of course, there is also some water to ensure that the soup in the bun can overflow from the meat.

After the meat filling is done, Su Yang starts to mix with the dough, which is as important as the dough, that is, the degree of kneading of the dough.

If you use too much force, you will not be able to knead all the flour together, and if you use too much force, the flour will be all over the place, so when mixing the dough, the kneading degree must be appropriate, otherwise you will not be able to mix the dough even for an hour.

At the same time, when mixing the dough, pay attention to the degree of water and flour matching.

If there is too much water, the flour is easy to run, so you should add some flour to neutralize it.

Similarly, too little water and too dry flour are not conducive to making steamed buns, so it is natural to add some more water.

It seems simple to make dough, but it is extremely difficult to really do it well, not to mention that it is even more difficult to make dough at a very fast speed, but Su Yang did it, how could this not shock the people present?

When Wan Lin and Gao Hui were still wrapping the buns, Su Yang had already reconciled the stuffed meat and dough, and the next step was to make the bun skin.

This bun wrapper is very important, and together with the filling, it is called the two most important elements in making a bun.

The bun skin should not only be thin, but also suitable, and the size should be commensurate, after all, if your bun skin is too thin and large, it will definitely break when touched.

Similarly, if your bun is too thick and too small to wrap around the minced meat, once the minced meat is squeezed out, the bun is considered a failure.

So this bag of buns seems simple, but in fact it is also a science, not everyone can wrap it, such as Gao Hui, everything in front of him is very smooth, but when it comes to wrapping buns, he is directly stumped, so he wraps it very carefully, and every time he makes a bun skin, he wraps it directly, so that you can know which bun skins can be wrapped and which ones can't.

In this way, his speed naturally slowed down greatly, so at the beginning he was the fastest, but now at this moment, his speed is the slowest, whether it is Su Yang or Wan Lin, he has already surpassed his progress.

Su Yang is the fastest to complete the buns, although the number of buns was not mentioned in the previous rules, but to let every judge taste it, naturally there must be at least five, and Su Yang directly wrapped ten, so that they can taste each of them.

Of course, the most important thing is not these, the main reason why Su Yang chose ten, not twenty, and not five is because the name of this bun is a perfect relationship.

There is a cloud in "Zhou Li, Tianguan Mound Zaixia, Doctor": At the end of the year, the medical affairs will be examined, and the things will be controlled.

Meaning: At the end of the year, the effect of the doctor's treatment is evaluated, and the grade given to the doctor is determined. All diseases that can be accurately diagnosed are considered superior, 1/10 that cannot be accurately diagnosed are inferior, 2/10 that cannot be accurately diagnosed are second-class, 3/10 cannot be accurately diagnosed and then inferior, and 4/10 that cannot be accurately diagnosed are inferior.

What Su Yang wants to do is the meaning of perfection, so the number of buns should not be too much, nor too little, ten is the best, only in this way can the meaning of perfection be truly reflected.

In order to make this bun perfect, Su Yang did not separate these buns and put them on the plate, but brought a ladder-like decoration, and put the ten buns in different positions to be considered complete.

"Done!"

Su Yang steamed all the steamed buns and baked them, and when he was about to put them on the plate, he heard Gao Hui's voice from the opposite side, which made the people present feel uncomfortable, because at this time, neither Wan Lin nor Su Yang made the steamed buns, but Gao Hui, who was lagging behind before, made them very puzzled, and they all looked at Gao Hui with questions.

Lei Xihua, one of the five judges, was immediately excited when he saw Gao Hui shouting this voice.

Who says a Western chef can't make steamed buns?

Now Gao Hui's performance is the best proof that Western chefs are not only Western food, even Chinese food is not difficult for them.

But is that really the case? Obviously, it's not that simple.

Compared with Lei Xihua's excitement, Guan Yuping, who is the head chef of the Chinese kitchen, seems very calm, because he knows that Western food is Western food, Chinese food is Chinese food, there may be similarities, but there are essential differences, it is difficult for Western chefs to do Chinese food well, at least Guan Yuping is not optimistic about Gao Hui.

Not only him, but even Yang Zhi frowned at this time, not knowing what he was thinking.