"As a variant of steamed bread, steamed buns have a lot of similarities with steamed bread in many places. For example, all the dough of the most common bun wrappers is similar to the dough used for steamed buns. ”

"However, you don't think of steamed buns as steamed buns, although in the beginning, steamed buns evolved from steamed buns, but after so many years of evolution, steamed buns have long since developed into an independent pastry variety. There are even more types of steamed buns than steamed buns. ”

Wei Lianzhang spoke carefully to Gao Dian.

"The bun is mainly divided into two parts, one is the skin and the other is the filling. Depending on the type of bun, the two parts will also change accordingly. What I'm going to teach you now is the most common type of bun. ”

"Regarding the names of steamed buns, most of them are named after fillings, such as pork buns, sauerkraut buns, beef buns, crab roe buns, soup dumplings and so on. According to the different skins, I roughly divide the buns into three types, one is our common one, I divide it into thick skin type; One is the soup dumpling type, which I call the thin skin type; There is also a type that does not use flour to make the skin, which I call the special type. ”

"What I taught you to make is a thick-skinned bun. It's called thick skin, but it's also relative. For steamed buns, most people prefer those with thin skin and thick filling, so even if it is a thick-skinned bun, the skin should be made as thin as possible. However, there is a limit to how thin it is, and the dough used to make the skin is different from the other, so no matter how thin the thick-skinned bun is, it is impossible to make it the same as the soup dumpling. If it's too thin, the filling will come out. ”

"We often say dew stuffing, and this word in the making of steamed buns means flaws. Not only the appearance is affected, but also the taste. ”

…………

Old man Wei Lianzhang and Gao Dian talked a lot about steamed buns, and before you want to make a food, you must know something about it.

If you are an amateur pastry chef who just makes it and tastes it yourself, it doesn't have to be like this.

But Wei Lianzhang obviously won't train Gao Dian to be an amateur pastry chef, since this is the case, then Gao Dian must understand these things.

Gao Dian listened very carefully, and he was never ambiguous when it was time to study.

After a long time, Old Man Wei Lianzhang felt that he had finished everything he should have said.

This is followed by the hands-on teaching phase.

"I'll teach you how to make bun wrappers first, you have a foundation in yourself, so in this step, I will talk about it a little bit, you pay attention to it and listen carefully."

Wei Lianzhang looked at Gao Dian and said.

"Good teacher."

Gao Dian should arrive.

Wei Lianzhang meticulously washed his hands, tied his apron, and began to make noodles.

After many days, I saw the old man and the face again, and this time Gao Dian saw a lot of different things from before.

Don't look at the old man, he is old, but his hands are very steady, and just looking at them when he is making noodles gives people a very energetic feeling.

His movements with the noodles have a special rhythm, which looks comfortable and harmonious.

Gao Dian observed carefully, and soon the old man kneaded the dough.

At this time, the old man spoke: "While the dough is still fermenting, I will tell you about it." If you are making steamed buns, when the dough is fermented, you can make rough embryos of steamed buns. But buns are different, and they need to be rolled out at this time. ”

In fact, the vast majority of pastries will have this step of dough rolling operation, it can be said that the importance of dough rolling is in the pastry, not inferior to the dough. Of course, compared to dough, rolling dough is relatively simpler. ”

"Whether it's making bun wraps or other skins, you have to be aware of it when rolling the dough. For example, the wrap skin should be as thick as possible, and when you roll the dough, you need to have a size in mind to avoid secondary rolling. ”

…………

In the following time, the old man Wei Lianzhang told Gao Dian a lot of knowledge about rolling dough, not only limited to the bun skin.

After the dough was fermented, Wei Lianzhang began to roll out the dough.

While rolling the dough, he said: "You need to pay attention to the uniform force of rolling dough, you can press it several times......"

Gao Dian nodded seriously as he listened.

Soon, the old man Wei Lianzhang rolled out a few bun skins.

"Do you see the peeling step clearly?" Wei Lianzhang asked.

Gao Dian nodded again and again: "I see it clearly." ”

"Well, you come down and think about it more, I'll teach you and stuffing now, you wait a minute." Wei Lianzhang said.

Then, he walked out of the kitchen and went to the study to write a recipe.

After coming out, he handed the recipe to Gao Dian and said: "This is a recipe for pork filling, and other fillings, you can make different degrees of changes according to this recipe, how to adjust, I wrote above." ”

Gao Dian took the formula in his hand and looked at it carefully, but before he could finish reading it, he heard Wei Lianzhang say: "I'll look at this later, now you watch me do it first." ”

Hearing this, Gao Dian carefully folded the formula and put it in his pocket.

Wei Lianzhang glanced at it and did not speak.

"The stuffing needs to be harmonized, otherwise the buns will be steamed out and the stuffing will be scattered. In order to keep the stuffing sticky, you can only go in one direction and ......" when you are with the stuffing.

Wei Lianzhang taught Gao Dian while talking to the stuffing.

He talked a lot about some tips about stuffing, and he didn't care if Gao Dian could write them all down.

Finally, the stuffing is also reconciled, and the next thing is to wrap the buns.

This step requires ingenuity, and the step of making buns is not difficult to say, and it is not easy to say that it is simple.

This step is so simple that pure novices who have not wrapped it can also wrap the stuffing in; The difficult thing is to make the buns look good and steam them out without revealing the filling, but it is more difficult.

The buns wrapped by Wei Lianzhang are very good-looking, and the folds on the top of the buns are as standard as if they were made by a machine.

Every step that Old Man Wei made, he carefully explained to Gao Dian, and he said a lot, not only steamed buns, but also some skills of other pastries.

It's just that the current Gao Dian hasn't heard it yet. Because Wei Lianzhang talked too much, Gao Dian could only try to write these down, and as for the understanding and even the flexible use later, it was a matter for later.

The buns were steamed, and Gao Dian couldn't wait to taste one.

The skin of the bun is thin and very soft, and the inside is full of rich soup filled with minced meat. The filling is thick and flavorful, pure pork filling, and it tastes full of meat, but it does not look too greasy.

As the teeth continue to chew, the skin and the filling play out a symphony in the mouth, forming a taste that strikes the soul.

Ordinary ingredients are amazingly delicious when combined.

Eating this bun, Gao Dian only had two words in his mind.

He even felt that the limit of the deliciousness of steamed buns was just that.

After Wei Lianzhang saw that Gao Dian had tasted it, he said, "Okay, you can do it next." ”

Gao Dian nodded and began to wash his hands.