Place the bun filling on top of the frozen ice cubes and use a rubber dropper to drip the remaining soup into the silicone container.

In order to ensure that the stuffing will be wrapped in a rich soup during the next step of the reverse spheroidization technique, it is necessary to keep the stuffing inside the ice ball inside the silicone container, and the whole area around it is wrapped in the soup.

This requires several batches, slowly infusing the stock and freezing it layer by layer.

The little brother of science and engineering slowly used the rubber tip dropper to drip the prepared stock into three or four times through the small hole above the mold, and finally filled the silicone mold.

Put the silica gel mold into the quick-freezing refrigeration machine, and after freezing, take the molecular xiaolongbao out of the mold, completely soak it in the sodium alginate solution, and wait for five to ten minutes.

At this time, the puck is not completely melted, and the calcium ions in the stock have been released on the surface of the puckey.

Calcium ions combine with sodium alginate to form a transparent film.

Then, rinse with water to wash off the excess sodium alginate and let the soup and filling melt slowly.

After about an hour, the soup and filling are completely encased in a film formed by sodium alginate.

At this time, take a bowl, add boiling water to the bowl, and heat the molecular xiaolongbao with water.

Sodium alginate, which has reached the glued state, can remain stable in an environment of 80 degrees Celsius. Once the temperature exceeds 80 degrees Celsius, the structure of the glue is destroyed, resulting in cooking failure.

I have to say that in order to cook this molecular xiaolongbao, those people in the Food Processing Companies Alliance Association, including Li Fusheng and all the technicians, have put in a lot of effort.

If they combine natural ingredients with high-tech cooking techniques, they will be able to create creations that will amaze and amaze diners.

The use of factory-produced, synthetic ingredients to cook food is the flaw of their dishes.

The meatballs made from boiled fake chicken, wrapped in a thin film formed by the soup and a trembling, transparent layer of sodium alginate, look crystal clear and flowing with the soup, and this combination of stillness and movement naturally produces a visual beauty.

The moment the three judges sitting on the judges' bench opened their mouths to bite through the sodium alginate film, the rich broth overflowed in their mouths, and then they could taste the flavors of the filling.

After tasting this molecular xiaolongbao, the three judges gave a score of 9.6 and two 9.5 respectively.

This score is already the highest for all the dishes presented by the Association of Food Processing Companies today.

For foods like xiao long bao, what people value most is not only its skin, but also the taste of the soup and fillings inside.

The steamed bun filling in xiaolongbao does not taste very good, far less than the staple food cooked by Cai Youyou, so it will get such results.

Cai Youyou cooks a supreme shrimp dumpling king.

In order to make this pastry, it is natural to make the filling and the wrappers to perfection, as well as the steaming process afterwards.

Otherworldly Restaurant: The latest chapter address of Xueba's private cuisine:

Otherworldly Restaurant: Xueba's Private Cuisine Full Text Reading Address:/124799/

Otherworldly Restaurant: Xueba's Private Cuisine txt download address:

Otherworldly Restaurant: Xueba's Private Cuisine Mobile Reading:/124799/

In order to facilitate the next reading, you can click "Favorite" below to record the reading record of this time (Chapter 1096 Molecular Xiaolongbao (2)), and you can see it next time you open the bookshelf!

If you like "Otherworldly Restaurant: Xueba's Private Cuisine", please recommend this book to your friends (QQ, blog, WeChat, etc.), thank you for your support!! ()