Zhang Shanzhen meeting point?

The chefs around him are obviously a little difficult to accept, Zhang Shan has already shown outstanding talent in cooking stir-fried dishes at such a young age, how can he be proficient in pastry? This is inevitably a bit too ridiculous, could it be that he started learning to cook in his mother's womb?

A few white case chefs obviously didn't believe it, and they were ready to see the jokes, after all, Zhang Shan had already shown his lack of experience in the control of cooking heat, how could he imply an old pastry skill. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Guo Shen looked at Zhang Shan expectantly, because the young man in front of him had already brought him too many surprises, if he was really proficient in white cases, he was definitely a culinary genius who was hard to find even if he stepped on iron shoes!

Generally speaking, it varies according to the change of seasons, 50 °C in winter, 30 °C in spring and autumn, and now it is summer, Zhang Shan uses cool water, water is a little bit added, and noodles are a little bit and.

After more than ten seconds......

Zhang Shan grabbed the scattered pieces of dough together, and gradually formed a sticky dough, and around the basin, except for some batter hanging slag on the side of the basin, there was no dry noodles in the whole basin.

For this step, some white case masters still admit it.

Then, Zhang Shan calmly pulled out the dough and put it on the dough table, prepared a bowl of alkaline water, dipped a little on his hands, and began to knead it.

Kneading the dough is the most important step in the whole dough process, whether a dough is good or not, it all depends on whether the master can knead the dough "open" and produce gluten, only in this way, the pasta made is the real gluten taste.

Several white case masters began to watch it seriously, although kneading dough is a hard work, but Zhang Shan has 15 points of physique bonus, which is already 1.5 times that of ordinary people's physique, and kneading it is effortless.

In the next second, Zhang Shan directly used the [Liangyi kneading method].

[Liangyi kneading method], using the Tai Chi Liangyi force law, light and heavy, speed up the sobering time, by the addition of physique and skill points, for 6 seconds, increase the gluten of the dough by 30%, and the cooling time is 20 minutes.

"Whew!"

I saw Zhang Shan take a breath of air, his legs standing, his hands are like two swimming fish, kneading and kneading on the dough, sometimes fast and sometimes slow, sometimes strong and sometimes light, as if the Tai Chi master is hugging his chest and drawing two Yi diagrams, and the white dough has become Sun Dasheng's "somersault cloud" in his hands, which is short and square, and varied.

In the time of skill bonus, Zhang Shan dipped in water and made noodles, the dough was like a ball in his hands, and he was a master of ball control, letting it jump up and down, but it was inseparable from the noodles and his palms.

"Beautiful!"

Even the chefs who had mocked Zhang Shan before couldn't help but subconsciously cheer for him when they saw this flowing scene in front of them.

Six seconds have passed.

A round and clean dough lies peacefully on top of the noodle table, and then looks at the noodle case and Zhang Shan's hands, without exception, there is no dry noodle at all, and the "hand, noodle, and case three lights" of the three decisions with the noodle are truly achieved.

After finishing everything, Zhang Shan found a damp cloth, turned the dough over and put it in a basin, covered it with a damp cloth, and began to make the dough so that the flour particles could fully absorb the water.

In the eyes of several white case masters, all the current order and techniques of Zhang Shan are perfect, even the same as a five-year-old pastry master, just when they thought they were really blind, Zhang Shan took the waking cloth at this time.

"Haha, I'll just say I didn't look away, I'm still too young!" A pastry chef scoffed.

Another pastry chef also nodded and chuckled, "Take off the wet cloth so early, the resting time is too short, and the dough is not completely cooked at all." ”

"It's too deadly, one wrong step, affecting the tendon of the whole dough!"

……

After several ridicules, Zhang Shan ignored it, [Liangyi kneading method] comes with a quick awakening, so that the flour and water merge faster, instead, he directly pulled out the dough, pinched one end with each hand, and threw it up on the dough table, which is a necessary method in dough rolling: walking strips.

"Do you still want to walk? Whimsical, your face is not fully awake, the gluten is not opened, and it will break as soon as you pull it, how will you stretch it in the future? ”

"Humph! In the end, it is a young man, and he can't listen to persuasion at all. ”

"The gluten will be broken, and there is no need to look at it anymore."

Between the words of several people, Zhang Shan had already extended and folded the dough, extended it several times, and dropped the panel a few times, and the purpose of walking the strip was to change the structure of the gluten and make it a long strip.

At the end of the walk, many people were waiting for Zhang Shan to stretch the noodles.

With a few expectations, a few doubts, and a few mocking eyes, Zhang Shan sprinkled white noodles and suddenly stretched a long strip, one meter away!

It didn't even break?

"How is that possible? Theoretically, the resting time is so short, it is impossible for gluten to be so strong? It must be too few times, well, it must be! ”

Several white case masters explained themselves.

Zhang Shan smiled, folded in half, sprinkled dry noodles, and stretched a few more times, but it still didn't break!

Several white case masters felt that their faces were getting hotter and hotter, as if they had been slapped and scraped hard, and on the other side, Zhang Shan was energetic, pulling, buckling, and reversing, and the noodles in his hands had been turned several times, and gradually turned into a bundle of noodles, and the more they were pulled, the thinner and thinner.

As we all know, the noodles are not gluten, it all depends on how many rounds of noodles can be stretched, the more times you stretch, the higher the gluten degree of the noodles, and some white case masters can even stretch dozens of times repeatedly, and the noodles are stretched very slender, like the dragon's beard, also known as dragon whisker noodles.

Zhang Shan only has the level of primary pastry, of course, he can't reach this level, but it's still easy to make a dozen folds.

"Bang!"

With a muffled sound, the noodles fell on the case, and the dough stretching ended.

Guo Shen and several chefs walked over and hooked a noodle with their fingers, the noodles were the same thickness, slender and elastic, even if they were cooked, they would be a good pot of noodles.

"Bang Bang!" Guo Shen applauded excitedly, "Xiao Zhang, I really didn't expect that your face case skills have an extraordinary fire, you are simply a genius in cooking!" ”

"yes...... yes......"

"I'll just say, Xiao Zhang's kung fu is really beautiful!"

The other chefs around also began to praise Zhang Shanlai, not only because of Guo Shen's role, but because Zhang Shan's strength is too strong, once he participates in this competition again and wins the honor for Blue Harbor, the position of the chef in the back kitchen is appropriate.

As for the white case chefs who ridiculed Zhang Shan, they all blushed so much that they didn't know what to say.

Guo Shen smiled and patted Zhang Shan on the shoulder, "Okay!" It's up to you to participate in this pastry contest! ”

"No way!"

As soon as the words ended, a voice suddenly came from outside the house.