"Water malt is also called water starch, transparent liquid, Nagasaki cake is also called honey cake! However, if the recipe is all honey, the cake will sink very easily! What is the sinking bottom, that is, the bottom of the cake retracts greatly! Presents a paste! Therefore, many recipes replace some of the honey with syrup, and some even do not add honey! Lu Moyi said. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

He explained the three things that Master Compass Yuan said separately, if Master Yuan didn't say it, he might not feel anything, but after Master Yuan said it, even Lu Moyi himself was a little puzzled, why Master Zhao didn't put these three things.

……

Hearing this, Zhao Shen raised his head and looked in the direction of Master Yuan.

This round chef is not simple, just by looking at it, he has already pointed out three deficiencies in his cuisine. But these are not real shortcomings, everything is in Zhao Shen's control.

"Since the 60s of the 20th century, people have begun to pay attention to the safety of surfactants, and have strengthened the research on non-toxic, biodegradable non-ionic emulsifiers. In the food, cosmetics, pharmaceutical and other industries, the use of certain emulsifiers has been restricted, and new emulsifiers such as sorbic alcohol fatty acid esters, phospholipids, and glycolipid emulsifiers have been developed. ”

"Since the 80s of the 20th century, people have put forward higher requirements for emulsifiers with multi-function, high purity, low irritation and high efficiency, and more new emulsifiers have been developed."

"The types of emulsions have expanded from the traditional oil-in-water and water-in-oil types to multiple emulsions, non-aqueous emulsions, liquid crystal emulsions, chromogenic emulsions, gel emulsions, phospholipid emulsions and liposomal emulsions."

"But that doesn't change the nature of an emulsifier as an additive. It's like a glass of milk with added preservatives and a glass of milk without added preservatives, which are inherently different. ”

Fangzheng's words sounded one after another, the voice was not loud, but there was a magic that shocked the audience.

But everyone knows that natural food is the best, and food without any additives is the healthiest, but in today's world, what else is really without any additives?

"But if you don't add emulsifiers and other ingredients, how can you solve the taste of the food?" Master Compass Yuan also raised his head and asked at Zhao Shen.

……

"The principle is very simple, the use of emulsifiers is to increase the network structure of the dough by stabilizing the interaction with the protein, so as to counteract the slow heat conductivity of the wood mold, so as long as the problem of slow heat conductivity of the wood mold disappears." Zhao Shen said flatly, as if it was an insignificant matter.

Master Yuan didn't speak this time, quietly watching Zhao Shen's movements, and seemed to want to know what Zhao Shen would do.

I saw Zhao Shen take out several layers of thick oil paper, first put it into the wooden box, then sealed the batter, firmly sealed it in the box, directly covered the lid, and put it in the water bath oven.

"What? It turned out to be a water bath? Make honey cake with water bath! Does it work? ”

"Look! There are tiny holes in the wooden mold, and this mold is not sealed! Wouldn't it seep into the water in a water bath or oven? ”

"Could it be that the thick layers of oiled paper are made to seal the batter?"

Master Yuan watched Zhao Shen's movements carefully, even he had never heard of this method of making honey cakes.

The most primitive honey cake in the legend does not require any additives, but the production method is quite complicated, and later with the gradual replacement of manual production by automatic machinery, that production method has been lost. After all, you only need to add a little emulsifier to easily present the cake more perfectly, who would go to great lengths to follow the most primitive method?

Perhaps it is only in the modern society where the standard of living is becoming more and more perfect that people will begin to miss some of the purest things of the past.

"If it is an emulsifier added, the oil paper only needs to be put in 3~8 layers, but according to my method, the oil paper needs to be wrapped in 36 layers." Zhao Shen said without raising his head, and continued to wrap the batter in his hand like a dumpling in his hand layer by layer.

……

The heat conduction of the wooden mold is very slow, so after adding such a thick oil paper, it is undoubtedly making the already slow heat conduction even slower, but the holes in the wooden mold will seep into the mold under the pressure of water, and the heat conductivity of water will not be slow. In this way, the problem of the cake structure not being fine enough without the addition of emulsifiers is perfectly solved.

"I see! In order not to add emulsifier to the cake, it is so troublesome! There are 36 floors, and I can't see that Master Zhao is so careful. ”

"It's no wonder that this ancient method is lost, to make a small cake, who has the time to wrap 36 layers of oiled paper, where there is to pour some emulsifier directly to save trouble."

"Could this be the reason for Master Zhao's success? Even every little detail has to be so dignified. ”

Of course, some people think that Zhao Shen is putting on a show and acting for the audience, after all, what can be changed with only a small amount of additives takes so much effort.

"What about Weilin and water malt?"

Some people asked, but Zhao Shen did not answer again, everyone has their own secrets, if you really want to tell every precautions and tricks for making pastries, I am afraid that he will not have to continue to make, and the time is not enough for class.

The freezing point temperature can remove the fishy smell of the egg, which is much better than the effect of Weilin, and will not change the taste of the cake too much, and will not evaporate the water of the cake.

As for the water malt, with the colorful clouds, he naturally no longer needs any honey and water malt to adjust the taste.

……

Lu Moyi looked at Zhao Shen's Nagasaki honey cake, and was also full of expectations.

Honey cake originated in the ancient Netherlands, when the aristocracy used it to show the most solemn respect to the guests when entertaining envoys. Around the 16th century, the Tokugawa shogunate at the time adopted a policy of seclusion and only partially opened Nagasaki and other locations as ports for foreign fleets to visit Japan, so Dutch merchants who wished to enter Japan to do business met the emperor and presented exquisite cakes for the Dutch royal family to entertain dignitaries.

The special sweetness and smooth texture of the cake immediately won the emperor's appreciation. This sweet, made with sugar, eggs, and flour became an instant hit among the populace, and that's how Nagasaki honey cake came about.

……

Half an hour later, when Zhao Shen opened the wooden mold after baking, he frowned, the touch coming from the box was not solid, it was still paste, and the water stains in the box were wafting yellow batter.