Jian Yan watched his furry back disappear from view, smiled helplessly, and after putting the long white fur placed on the chair into the system warehouse, he raised his feet and entered the kitchen.

"Are the buns on the pot?"

"Not yet, wait for Master Jian to check it."

Tang Zhen, who gathered together to discuss the problem of dough fermentation, laughed and joked with her when they heard this, and said in a bright voice, "The master is above, please accept the apprentice's worship." ”

also clasped his hands into fists and gave her an indecent salute.

In short, he was not timid, and he acted with them without face or skin.

"The disciples have a heart."

After saying a word, she couldn't help laughing, "Okay, okay, let's get serious." ”

"I just heard you guys talking about dough fermentation, are you wondering why I used yeast this time when I used rice wine last time?"

"Yes."

"It's easier for you to master yeast, but if you ferment with rice wine, you won't be able to grasp the amount of rice wine, the temperature and the fermentation time for a while."

A few people suddenly realized, no wonder the yeast used rice wine last time and twice today, it turned out to be easy for them to use.

Very well thought out and caring.

After knowing the reason, Tang Zhen and the others first thanked Jian Yan sincerely, and then couldn't wait to ask the questions they were concerned about.

"Is the yeast that makes the dough a single-celled fungal microorganism?"

Jian Yan nodded, "Yes, there are many ways to ferment, you can use rice wine, you can use yeast, you can use old noodles..."

"Old noodles?" Several people wondered in unison, what was that?

In short, "··· After mixing flour and good noodles, leave a small ball to be placed separately, and if there happens to be no yeast when making steamed buns next time, you can soak the small dough in warm water and dissolve it in water, and pour it into the flour for fermentation when mixing the noodles. ”

Fermentation with old noodles is a relatively old method, since there are various brands of yeast on the market, except for a small number of people who like to ferment with old noodles, few people have used this method.

Tang Zhen, "You can try it next time." ”

Luo Yang nodded, "It's worth trying." ”

Jian Yan smiled, didn't join their conversation, but looked at the buns neatly placed on the cage drawer, and said, "Hurry up and steam the buns, and then we'll make steamed buns." ”

Tang Zhen and their conversation stopped immediately, and several people teamed up to put the steamed buns in the largest steamer sent by Zhou Xuan, and after all the steamed buns were put on the pot, they returned to Jian Yan and began to learn to make steamed buns.

Steamed buns, like steamed buns, are a big family with many varieties.

What kind of knife cuts, flower rolls, high pile steamed buns, round steamed buns, brown sugar steamed buns, flowering steamed buns, fruit steamed buns, cream steamed buns, miscellaneous grains and other steamed buns, there is really only can't think of it, nothing can't be made.

As a person who started making steamed buns for the first time, Jian Yan didn't think about teaching them complicated, but directly taught Tang Zhen to make round steamed buns.

This time, the dough is done by the big guys, and after kneading, Jian Yan asked them to cut the steamed bun with a knife, and she kneaded it by hand.

Originally, they were still wondering why they used knives, and Tang Zhen, who didn't use their hands like Jian Yan, looked at her hands that pulled out the afterimage, and picked up the knife with a sigh.

In short, the hand speed of this tentacle monster is too amazing to compare.

Before you learn to walk, don't think about running.

So, they'd better be honest and practical.