Master Li said: "The egg white is the same, just divide it into half of the sugar, you can have a little less tartar powder, it doesn't matter if you forget to put it, you don't need to swell too much." Guan He still put a little tartar powder, mixed it with sugar, put it in the egg white, and started the machine.

Master Li said: "Add the remaining sugar to the egg yolk, don't need oil and milk, just stir well and add flour. ”

Guan He put the sugar in the egg yolk, added a little custard powder, and then stirred with the whisk in his hand. After stirring well, weigh the flour and sift the flour into the egg yolk with a small ravel.

Mix with chiston cake and put it in a large decorated egg. The batter was a bit too much, and it was packed in six bags.

Master Li picked one up and said, "Come on, let's try it together." Just squeeze it directly onto the baking sheet, pay attention to the size of the same, and squeeze a little more batter, otherwise it will be too big and not look good after baking. He quickly squeezed two rows on the greased baking tray and said, "It's just the size, the spacing should be the same, and it looks neat and tidy." He handed the piping bag in his hand to Xiaowei.

There are a lot of baking trays, Xiaowei Guan He and Sister Shang over there are squeezed together, it's quite fun.

After squeezing half of the plate, Xiaowei handed the piping bag to the workers on the side and asked them to try it too.

Squeeze it quickly, put the baking tray in the oven, 180 on the heat and 170 on the lower heat, this is fast, ten minutes is good. Two ovens, 20 minutes. Master Li said: "If there are dried fruits, you can put a little bit of preserved raisins and press them directly on top, which is delicious." ”

Soon a sweet milky smell emanated from the oven.

Master Li found a larger basin to wash and dry, put it on the oven, and said, "Isn't it faster to dry here?" Everyone laughed, the oven is very tightly closed, it will not be warm, and there is no temperature outside.

Chef Li went to the chiffon cake to take a look at it again, opened the oven door, turned over the baking tray, turned off the oven and said, "This oven is a little bit of a fire, you should be careful in the future, turn it around like this to make the cake bake a little evenly." He looked at them one by one and nodded, saying, "It's okay, it's only a little bit of this." ”

Xiaowei said: "I'll find someone to adjust it." ”

Master Li laughed, shook his head and said: "It's useless, this tune is not good, if it is biased, it doesn't matter, it doesn't matter if you pay attention to it, it doesn't matter if you forget it, it's just that the place with heavy fire will be burnt." ”

Soon the egg yolk crisp was baked, and all of them were received in the basin, and everyone went over to take a few to eat, and they all nodded and said that it was delicious. This small dessert placed on the rotten street in later generations has basically not been eaten by few people in this era.

When the cakes were all baked, the whole workshop was filled with fragrance, and even a few eldest sisters who were cooking lunch on the side couldn't help but run over and take a turn and grab a handful of biscuits to eat.

Master Li took out the chiffon cake and quickly buckled it upside down on the white steel case and said, "This one should be upside down like this for a while, and then demolded after a little cooling, otherwise it will collapse." He took the baked trough cake and poured it on top of the case, and said, "This honeycomb has no problem, as long as it is baked, it will not collapse, because there is more flour, and the swelling is a little worse." ”

When the cake was a little colder, Chef Li started to demold, and one by one thick and round cake embryos appeared on the board. Master Li stretched out his hand and broke a piece from a piece of Qi Ji, and then broke a piece from the honeycomb and handed it to Xiaowei: "Eat and see the difference." ”

Xiao Wei took a few bites and ate it, tasted it, and sure enough, the chiffon was much more delicate, and the feeling in his hand was different, the chiffon was very light, and the honeycomb was heavier.

Master Li pointed to the two cakes that he had broken and said, "Look at this place and compare them." "Everyone gathered around to see that the internal holes of the chiffon were fine and dense, and they were very uniform, while the honeycomb ones were much worse, and the holes were of different sizes.

Then the two pieces of cake were divided and eaten.

Master Li looked at the time and said, "There is enough time, I'll tell you another bread, I see that you only bake an old-fashioned bun, this kind of bun is not delicious, sour, I'll teach you to bake a toast bun." ”

He asked Guan He to clean up the dough machine, looked at the number of toast molds, and then instructed Guan He to operate: "Whole wheat high-gluten flour, yes, this is the special bread flour we produce, and it is also sold for Guanyuan, you can buy it directly and use it, weigh five catties, press half a catty of flour for two to three eggs, and beat the eggs directly into the flour." ”

Xiao Wei smiled at Han San, who was standing aside, and said, "Lao Li is quite suitable for being a teacher, and he doesn't forget to advertise at any time." Han San said: "Professional habits, rely on this to eat." ”

Guan He beat the eggs, and Master Li said: "Add sugar and yeast, and the same flour as the cake, sugar is 30% to 50%, yeast is 2%, you must use high-temperature yeast, we also have production, you can buy it in Guanyuan." ”

"Okay, now add milk, it's best not to use water, the taste of milk is much better, add 40% milk. ”

"You can directly mix the noodles, just give a high speed in first gear, fifteen minutes, and the high-speed tendons are faster. Fifteen minutes passed, Master Li bent down and took a piece of noodles out of the noodle bucket, pulled it away with both hands and said: "Look, it can be pulled very thin and not broken, this is basically reconciled, you can add cream, 15% yellow cream." The yellow cream should not melt, just put it in the oven to soften it a little. ”

He started to weigh the yellow cream, put it in a small iron basin, put it in the still hot oven, took it out two minutes later, tried it, nodded and said, "Okay, it's soft, just pour it into the dough bucket and mix it for another ten minutes." "Pour in the cream and start the dough mixer.

Ten minutes later, the noodles were reconciled, and Master Li poured the noodles on the cutting board, put down the bucket and said, "The noodles are reconciled, now we need to divide the noodles." Generally, a toast is between 500-550 grams, that is, one pound, and it should be evenly divided, and all the dough must be exactly the same. He dragged the electronic scale over, took a plastic scraper and divided the noodles, 550 grams each.

Then he began to knead the dough on the cutting board, kneading the dough one by one, and said, "Knead it so hard that you can squeeze out the air bubbles in it, so that there will be no big holes in the baking." Xiao Shang, you preheat the wake box to 40 degrees and add water, right? ”

Sister Shang went over to add water to the wake-up box, turned on the electricity, and adjusted it to 40 degrees.

Master Li kneaded the dough and said: "Now shaping, toast bread is generally composed of three parts, and then evenly divide the kneaded dough into three parts, I just divided it into 550 grams, then one serving is between 183 grams and 184 grams, we adjust it to 183.3, at this time the noodles must be particularly standard, otherwise the bread will be crooked and ugly." ”

He used a plastic scraper to separate the dough, filled it back and forth on the electronic scale a few times, so that the three pieces of dough were infinitely close to evenly divided, kneaded the dough round, then took the rolling pin and said: "Knead the dough round, roll it out into long strips with the rolling pin, like a tongue, and then roll it up and put it in the mold, and put the three side by side at the bottom, and you are not afraid of gaps, just like that, you can get it." ”