The special golden butter sticks have a perfect golden brown color and will whet your appetite just by looking at them.

Bai Xiaobai took a bite of the fritters, chewed them in his mouth, and suddenly his mouth was full of fragrance.

The taste of the new product really did not disappoint Bai Xiaobai.

The unique softness of the fritters is exactly the same as what his mother used to make.

But the taste is noticeably better.

This fritters are fluffy but not rotten, the taste is crispy but not crispy, every bite has a stalk chewiness, the more you chew, the more fragrant it is, and this fritters are not greasy to eat, just the right salty taste melts in the mouth little by little, there is an indescribable deliciousness.

Obviously, I didn't use any unique spices, only salt was used for seasoning, but why is it so delicious, and the special fritters have no alkaline astringency, and the taste is excellent.

After eating a whole fritter, Bai Xiaobai had an endless aftertaste, and couldn't help licking his upper lips, he didn't eat enough at all.

I really can't say anything about the fluffiness and taste of this fritter, it is definitely the best fritters Bai Xiaobai has eaten so far.

When Bai Xiaobai was a child, when he was in primary school in the township, his mother would fry some fried fritters with a bowl of porridge or clear soup noodles for him every morning.

At that time, eating a fritter every morning was so happy.

The deliciousness of the special fritters instantly evoked Bai Xiaobai's childhood memories.

He shook his head and asked, "System, the ingredients used in this special golden butter sticks are not ordinary." ”

The new product tastes so good, the fragrance is so full, and it is not greasy, Bai Xiaobai is sure that in addition to his own cooking skills, there must be the blessing of systematic ingredients.

Soon, a cold electronic tone sounded:

[The ingredients are good to eat, and the main ingredients of the special golden butter sticks are as follows]

Flour: The wheat varieties used for system milling are very special and are made from the cross-breeding of three top wheat varieties.

These three wheat varieties are Jasper wheat from Hebei Province, Baihuo wheat from Shanxi Province, and Baimangmai from Ludong Province.

The wheat variety formed by the cross of three top wheat varieties is called the milky northern wheat species.

The system will be planted in the valley of the middle reaches of the Yarlung Zangbo River in Tibet, where the altitude is more than 3300 meters, the climate is cool, there is no heat in summer, there is no severe cold in winter, the land in this area is pollution-free, rich in various valley mineral salts, which is conducive to wheat regreening, heading, ripening, and finally getting mature milky North Wheat, after a series of fine grinding and processing of the system, to obtain delicate and smooth milky flour.

This flour is a premium flour that is rich in various proteins and sugars, and has a unique property.

With this flour, even at high temperatures, it can keep most of the proteins and sugars in the flour from being destroyed, so it is very suitable for frying fritters.

Bai Xiaobai was shocked after reading the system's flour words, and even his head was a little rumbling.

It's actually a milky northern wheat seed!

Sure enough, it is completely different from the flour used for Supreme Beef Noodles and Fresh Meat Ravioli.

Bai Xiaobai is not an agronomist, he has never heard of the jasper wheat in Hebei Province, the white fire wheat in Shanxi Province, and the white mango wheat in Ludong Province, but in the end, he got the hybrid to get the milky northern wheat He has read some in some miscellaneous books before.

This hybrid wheat is a top wheat variety made by crossing three wheat varieties in the 70s of the last century after Lu Lv Doctoral Fellow of Huaxia Agricultural University and Huaxia Academy of Sciences.

This wheat variety has strong insect resistance and high ear setting rate, but it is extremely demanding for the growing environment.

If the topography, climate, and even the physical and chemical indicators of the soil are not in line with the slightest bit, it will be difficult for this wheat seed to survive and it will be extremely easy to die.

Because of the extremely low survival rate, this wheat seed was not popularized in large quantities after it came out in the 70s of the last world, and was directly shot and hidden by the Ministry of Agriculture, and was listed as a rare wheat species, only planted in a small number of specific areas.

This kind of wheat ground into milky flour, flour powder is snow-white and delicate, the viscosity is good after mixing water, it is the top flour of Chinese pastry, especially for fried flour is better, because of its uniqueness and rarity, it is listed as a special staple food ingredient in the Great Hall of the Chinese People together with Xiangshui rice, and is designated as a special staple food for Chinese leaders.

Many ordinary people may not have even heard of this special flour, let alone seen it. Even in a general five-star hotel, it is difficult for a well-informed top-notch pastry chef to come into contact with this level of flour.

Unexpectedly, Bai Xiaobai not only saw and touched it today, but also used it to make a new special golden butter stick.

It's exciting to think about.

Of course, the source of flour is only an appetizer, and what makes Bai Xiaobai even more shocked is still to come.

The system continues with the following words:

Yeast powder: The yeast powder provided by the system is the top natural and highly active dry yeast powder.

The system is mixed with top-quality apples, cotton sugar, top-quality wild honey, and sterile mountain spring water, and then placed in a special sterile petri dish as a culture medium to carefully cultivate yeast.

After seven days and seven nights of special temperature control and a good environment, a large number of natural yeasts grew in the culture medium.

The culture broth is filtered with a special bioactive membrane to remove impurities, leaving only 100% yeast flora.

Through the screening of black technology equipment, the top yeast with the best activity and the most healthy state is selected from the yeast group to make a light yellow top yeast stock solution.

The top milky flour is slowly added to the yeast stock solution, mixed evenly, and then dried by bio-non-destructive drying method to obtain the top natural high-activity dry yeast powder.

This dry yeast powder is packed in a special wide-mouth glass bottle equipment, and is dried and stored at low temperature and constant pressure through black technology, which can maintain the activity of yeast for a long time.

This dry yeast powder has a constant yeast purity and activity of 99.99999999999%, which is unattainable by any precision bioscience laboratory in the world.

When using, you only need to add a small amount of dry yeast powder to the water to restore the yeast activity, adding this top yeast water to the flour, can make the dough ferment to the extreme, expand several times more, is the top dry yeast powder to make special golden butter sticks.

After reading a large section of the system, Bai Xiaobai was still in shock.

The system really spares no effort, a bit of a second biologist, after so many biological high-tech means of continuous and meticulous processing, to make a jar of top-level high-activity yeast dry powder.

And I didn't expect to be able to achieve such a high index of yeast activity and purity, which is unbelievable.

Yeast powder Bai Xiaobai has actually been in contact with it since he was a child, and when his father used to open a store, he bought Angel brand dry yeast powder noodles directly.

Angel brand dry yeast powder is an old domestic brand, with an excellent reputation, and is famous all over China for its fast dough and good effect. Generally, the owner of a steamed bun shop or a Western-style pastry shop basically has this kind of dry yeast powder always in the store.

However, the preservation of this yeast powder requires a specific environment, and once it is not properly stored in the exposed air, the dry powder is easy to absorb water, mix with miscellaneous bacteria, and even inactivate a large number of yeast flora, and finally lead to the poor fermentation effect of yeast powder.

The dry yeast powder provided by the system obviously does not have to worry about this, it is covered by special black technology jar equipment, and the purity and activity of yeast can be constant up to 99.999999999%.

This percentage is simply scary.

It's no wonder that when making oil dough just now, there was no need for warm water, just ordinary room temperature water, you could ferment the fist-sized dough into the size of a sea bowl, and this method even the thousand-year-old noodles of the Bai Luo family in the small master had to bow down.

Bai Xiaobai thought.