Here, Lu Huiying's barbecued pork has been ready, and she began to knead the dough and make the bun skin.

For Lu Huiying, making barbecued pork buns is a very troublesome thing because the preparation time in the early stage is too long.

The production of barbecued pork is a very time-consuming thing.

Not to mention that there are some other ingredients that need to be processed one by one.

As soon as Lu Huiying's barbecued pork came out of the pot, a fragrance wafted out.

The aroma of this barbecued pork is extremely attractive.

Gao Dian naturally smelled it, but he was unmoved.

Gao Dian, who has experienced many competitions, has long been accustomed to these things.

A little scent wasn't enough to distract him.

At this moment, Gao Dian was engrossed in processing the ingredients in his hands.

He had just closed his eyes, not intending to give up the game, but thinking.

White jade jade dumplings, after Gao Dian entered the special first-class pastry chef, he thought about improving it.

Perhaps, it is not to improve, but to perfect this pastry.

It's a pity that he has a lot of pastries that need to be improved, and for this white jade jade dumpling dumpling, there is not so much time to perfect.

So far, Gao Dian has only perfected a small part, and he has not perfected it yet.

Of course, in the process of perfecting, Gao Dian is also constantly practicing this pastry.

It can be said that Gao Dian has mastered this pastry to a considerable extent.

If it is not mastered to a certain extent, it is impossible for Gao Dian to perfect.

But because this pastry was not perfect, it was not included in Gaodian's initial plan.

He's just trying to perfect the pastry a little bit more.

In those hours just now, Gao Dian really had some ideas, and in some details, he had perfect ideas.

He hadn't thought of these things before, but he thought of them at this time.

It can only be said that sometimes pressure is also a good thing, to be able to squeeze out one's own potential.

It's a pity that Gao Dian didn't have time to practice, and he is now competing.

If it remains as it is, Gao Dian can do it, after all, he has not practiced much during this time.

But according to some of the ideas he just had, there were two problems.

The first one is that he is not skilled, because of the sudden change, even a special first-class pastry chef needs to be familiar with it.

Second, although Gao Dian had inspiration and some ideas for improvement, the problem was that he didn't know if these ideas were correct.

If he had time, Gao Dian could have stopped and practiced and studied slowly. But now, he doesn't have the time, and he can't practice slowly.

How to choose?

Gao Dian made a choice without any hesitation in his heart.

Or that he doesn't actually have a choice, it seems like both, but he can only choose to do it according to his new ideas.

I know my own business, if it is according to the previous version, the white jade jade dumplings made are not even as good as the dragon beard noodles in terms of taste.

If you want to win, it is almost impossible to rely on this pastry.

For Gao Dian, according to the new way of thinking, there is still a chance to win if he succeeds.

Time passed slowly, and the pastry of the losers' group was ready first.

The twelve judges, who were not idle, began to taste.

…………

"Is he going to make that pastry?" Qin Zhuang asked.

Beside him, Wang Zhaohua muttered: "It seems that it should be." ”

Zhong Tianhou frowned and said, "But that pastry, isn't it a semi-finished product?" It was difficult to do so, and the master later perfected it. ”

Wang Zhaohua glanced at Zhong Tianhou and said, "Impossible, if Master perfects this pastry, it is impossible for us not to know." ”

Qin Zhuangcai also nodded and said, "That's right, Master's character, you and I are very clear. If he really perfected this pastry, we can't be unaware. Master, he is an old man, and he is not a person who hides his secrets. ”

Zhong Tianhou's face changed slightly, and he hurriedly said, "I didn't mean that, I never doubted Master." It's just that Gao Dian was a little surprised to come up with this pastry in the game. ”

Semi-finished pastries, generally speaking, no one will come out to compete.

Besides, this pastry is too difficult to make.

The skin of white jade jade dumplings is synthesized from two skins, the outermost layer is the skin made of glutinous rice flour, and the inner layer is the skin made of flour.

At the same time, vegetable juice needs to be added to the inner layer.

The so-called white jade jade dumplings are because the outside is like white jade, and the inside is like jade.

The difficulty of making the outer skin alone is very high.

It doesn't seem to be difficult, but isn't it just a combination of glutinous rice flour and a skin made of flour?

If you really think so, you are very wrong.

It is difficult to make glutinous rice flour into a thin crust because its plasticity is much worse than that of flour.

In addition, it is easy to deform during cooking.

It's not easy to get a layer of skin out of these.

The jadeite layer is also not simple.

In general, vegetable juices are the spinach of choice.

But the problem is that spinach juice can maintain its emerald green color at room temperature, but it will change color during steaming.

In addition to the outer skin, the preparation of the filling is also a problem.

The filling of white jade jade dumplings has a total of more than ten kinds of ingredients, and these more than ten kinds of ingredients are mixed together, and the proportion between various ingredients is a headache.

Jiu Miao buns have more ingredients, but there are only two or three ingredients for each filling.

And more than 10 kinds of ingredients to make a kind of filling, which is extremely difficult.

Hearing Zhong Tianhou's explanation, the faces of the two looked slightly better.

They are full of respect for their master, and even if the master has passed away now, they will not allow anyone to say that.

"You say, could it be that he perfected the pastry himself?" Wang Zhaohua asked.

"Impossible!" Zhong Tianhou immediately said.

Qin Zhuangcai paused and said, "I also think it's impossible." We all know that the difficulty of perfecting this pastry is not even possible for us, let alone a hairy boy who has not dried up. ”

"I think it's possible that he's much more talented than us, and just because we're not good doesn't mean he's not good either." Wang Zhaohua said.

"He's talented, I admit it, but the problem is that no matter how talented he is, he needs to build up. The current Gao Dian is too young, if it is a few years later, maybe he can really do it, but now...... I think it's unlikely. Zhong Tianhou said.

Wang Zhaohua actually felt that it was unlikely, after all, they knew the difficulty of perfecting this pastry.

Perfecting this pastry is not something that can be done with high talent. Who is not more talented than them? But there is nothing that can be done to perfect this pastry.

To perfect the pastry, it is mainly based on the accumulation.

"Okay, let's not guess here, just read it carefully." Qin Zhuangcai said.

…………

There is a way to increase the plasticity of glutinous rice flour, that is, to add blanched glutinous rice flour to raw glutinous rice flour.

Knead the two well, and you can get a glutinous rice ball with considerable plasticity.

In this way, the glutinous rice dough can be used to make the dumpling wrappers that Gaodian needs.

But to roll it thin, the difficulty is not ordinary.

This dumpling skin is thinner than the ordinary dumpling skin, after all, there is another layer, and the two layers together are the thickness of the general dumpling skin.

Rolling thin may not be too difficult for the flour layer, but for the glutinous rice layer, the difficulty is very high.

Rolling out the glutinous rice layer thinly requires an extremely solid foundation, which is in line with Gaodian.

I saw that he quickly rolled out the glutinous rice layer to the required thickness, and on the board, it looked like there was only a very thin layer.

It's even a little translucent.

You must know that the final steaming effect of the glutinous rice layer is somewhat translucent, but this is not a cooked state.

The glutinous rice dumpling wrappers were rolled out, and Gao Dian carefully put them aside.

It is necessary to be careful and move gently, otherwise, the dumpling skin will be easy to break.

Next is the flour layer of the dumpling wrapper.

In this step, the difficulty is not in the technique, but in the recipe.

The ratio of spinach juice to flour, and how he had to think about how to keep the spinach juice from discoloring.

Both types of dumpling wrappers are rolled out, but they are smaller than regular dumpling wrappers.

Gao Dian combines two types of dumpling wrappers to look a little thicker than the average dumpling wrappers.

Subsequently, Gao Dian placed it on a cutting board and rolled it out again until it was the thickness of a normal dumpling wrapper.

This step requires skill, because the malleability of the two is different, and in the process of thinning, you must pay attention at all times to keep the two consistent.

In this way, the two dumpling wrappers finally merge into one and become one dumpling wrapper.

If you simply roll out and put the two dumpling wrappers together, then it is even more difficult.

And the rolling is not so thin, and it is easier to do.

In terms of effect, the effect of rolling together is better, which can make two distinct dumpling skins truly one.

Time passed slowly, and after Gao Dian finished the dumpling skin, he began to prepare the dumpling filling.

These ingredients have been processed by Gao Dian, and now they are put together to form a filling.

There is almost no difficulty in this step, the real difficulty lies in the proportions.

Proportions of various ingredients.

How to combine the flavors of these ingredients so that they complement each other rather than conflict with each other is a huge undertaking.

The current Gaodian has not yet completed the improvement in this regard.

The proportions he uses now are the best proportions he has experimented with.

There are many inconspicuous details in the process of making this pastry, and these details often make the difference between success and failure.

In some places, Gao Dian added a seemingly unnecessary process or step, which made the three of them a little puzzled by Wang Zhaohua, who watched his production carefully.

In their opinion, these steps are completely unnecessary, and they can be done otherwise.

Du Dawei also had some doubts in his eyes, but he didn't feel that Gao Dian was doing useless work, but was thinking about why Gao Dian did this.

Du Dawei's eyesight is extremely high, even better than the eyesight of some pastry masters.

He has followed Old Man Wei since he was a child, and he has seen a lot with him.

At the same time, Du Dawei can be said to be the person who knows his master's pastry best, even Wei Qiaoyi does not know him well.

The creation of white jade jade dumplings, he was also on the scene, watching his master make it with his own eyes.

He knows this dish very well.

Soon, Du Dawei was a little amazed, because he found that holding seemingly unnecessary movements actually had a different effect and could make this pastry more smoothly.

As for the taste, he has not tasted it, so he will not make an evaluation.

For this young man in the field, Du Dawei was more and more amazed.

…………

Lu Huiying's barbecued pork bun is about to be prepared to enter the steamer.

In fact, she could have done it a long time ago. However, for the sake of competition, she did it very slowly and seriously.

At almost every step, she did the best she could.

The barbecued pork buns need to be sprayed with water once before they enter the steamer, so that the surface of the steamed barbecued pork buns is smooth.

Because of this step, there is also an interesting fact.

In the past, there was no such thing as a watering can, and because of this step, some people said that the pastry chef would take the water in his mouth and spray it on top of the barbecued pork bun in one go.

Therefore, when eating barbecued pork buns, you need to tear the skin off the outside and eat only the inside.

As for whether it is true or not, there is no way to verify.

Sending the barbecued pork buns into the steamer, Lu Huiying waited quietly.

She looked up at the other side, where Gao Dian was adjusting the filling.

The dumpling filling with more than 10 kinds of ingredients is also seasoned.

After Gao Dian adjusted the filling, he began to make dumplings.

This step depends on the degree of ingenuity of the pastry chef, and whether the bag is good or not depends on whether it is skillful or not.

Time flies, and Lu Huiying's barbecued pork bun has been ready.

She raised her hand, and soon a staff member came over and took her pastry away.

The judges looked at the pastry in front of them, and the bun was a little ugly.

Because the skin of the bun is actually cracked!

The skin of ordinary steamed buns is intact, especially for soup dumplings, which are even more strict for the degree of non-damage to the epidermis.

But the skin of this barbecued pork bun is actually cracked!

But the judges didn't think it was strange, but felt normal.

This barbecued pork bun is like this, which is also a characteristic of the barbecued pork bun.

The cracked skin can faintly see the filling inside, and the aroma of barbecued pork emanates from the cracks.

Everyone smelled and was a little intoxicated.

"This barbecued pork is so fragrant!" One of the judges said.

The rest of the judges nodded their heads, this barbecued pork is indeed very fragrant.

Afterwards, everyone picked up a bun and tasted it slowly.

The texture of the barbecued pork bun is very interesting, and the outermost skin is smooth, and it tastes very tough. But in the middle, it is very soft.

One of the judges actually tore off the outermost layer of skin of the barbecued pork bun with his hands.

The barbecued pork inside is very fragrant, you can't eat a little greasy feeling, the taste is glutinous and tough, and the fragrance is full.

Suddenly, the judges were intoxicated by the deliciousness of the barbecued pork buns and couldn't extricate themselves for a long time.

They enjoyed the rare delicacy and their expressions were intoxicated.

After a while, they came to their senses, but they were still reluctant, as if the smell had faded, making them feel lost.