"Potpourri crisp? Fruit crisp? ”

Yang Shaoyue listened to Li Yi's description and looked ignorant.

"Potpourri crisp is some pastry that looks like a flower after it is made, and a hundred fruit crisp is a pastry that looks like dried fruit."

Li Yi explained casually as he took over two bags of flour.

"Sounds amazing."

Yang Shaoyue asked curiously: "Is it like the soup you made with broth?" What's it called? Oh yes, [National Color Tianxiang]! ”

"Almost."

Li Yi explained with a smile: "The principle is to use ingredients to imitate the shape, but the method of pastry is more troublesome and complicated." ”

"How?"

Yang Shaoyue was a little excited: "When I watched the show, I especially wanted to try to make [National Color Tianxiang] in person." ”

"Puff pastry, of course, starts with puff pastry."

Li Yi took the bag of low-gluten flour and scooped half a basin of noodles into their basins.

Looking at Li Yi scooping noodles, Yang Shaoyue looked at the label on the flour bag curiously.

Seeing the words "low tendons," she asked, "What does this low tendon mean?" ”

"It's the gluten of the flour."

Li Yi casually explained: "Gluten is the crude protein in flour, which is commonly known as gluten.

The more crude protein in the flour, the higher the gluten content of the flour.

Low gluten refers to the flour with less than 9.5% crude protein in the flour, and its gluten is very low, so it can have more expanded pores, and the pasta will be more fluffy.

Like the cake you usually eat, you have to make it with low-gluten flour.

There are also dry puff pastries in Chinese pastries, which must also use low-gluten flour. ”

"Why is it fluffier when the gluten is low?"

Yang Shaoyue tried to understand: "Is it like people, gluten is the bones and muscles of flour, and the fewer muscles and bones, the softer the person?" ”

"It's not like that."

Li Yi explained with a smile: "You can think of the gluten from flour as the rubber used to make balloons.

The process of flour fermentation is to inflate the balloon.

The more gluten, the thicker the rubber equivalent to the balloon, the harder it is to blow it up.

Even if it blows, the reaction force of it to reduce the exhaust will be very large.

Conversely, the less gluten and the thinner the rubber, the easier it is to blow up and the less reaction force there is.

The flour is fermented, and the inside is held up by bubbles one after another.

So, the smaller the gluten of the flour, the bigger and fluffier it can swell. ”

"Oh, so I understand."

Yang Shaoyue suddenly realized.

But behind her, the other girls were snickering.

On the barrage display screen in front, the barrage is flying, and the audience in the live broadcast room is ridiculing.

"Brother Yi has a good research on rubber [bad laugh]"

"I just like the thinner ones, the thinner the better."

"My wife said I was a low-rib man, how could I break it?"

"I can testify that the thick reaction force is really strong. [squint]"

Yang Shaoyue also noticed these floating barrages.

But she remained silent, as if she hadn't seen it, glanced at it, and asked Li Yi: "Then are all these low-gluten flours made of low-gluten wheat?" ”

"Of course not."

Li Yi smiled: "How can there be low-gluten wheat?" ”

"Then how do you divide the low and high tendons?"

Yang Shaoyue was very puzzled: "Can gluten still be extracted?" ”

Buzzing~!

Wu Lei's side was stirring the beetroot with a wall breaker, and the sound was a little loud.

Li Yi raised his voice and asked Yang Shaoyue: "When I made a tofu banquet before, I said how gluten is made, have you seen it?" ”

"Yes."

Yang Shaoyue nodded: "You said wash out the gluten, and the rest is starch." ”

"Yes."

Li Yi explained: "The main substances in flour are starch and protein.

If you are making flour with gluten above medium gluten, you only need to grind it and pass it through a fine sieve machine.

However, when making low-gluten flour, it is necessary to pass through gravity sieves and air flow sieving machines.

Starch particles are smaller than protein and weigh less than protein.

After three sieves, the protein content in the flour will be reduced to the standard below the low-gluten standard, which is the low-gluten flour we use now. ”

"Sounds complicated."

Yang Shaoyue pulled the corners of his mouth and sighed: "It's not easy to eat some noodles!" ”

Behind her, Duan Aojuan spoke: "I read an article that said that there are additives in flour now. ”

Hearing her words, everyone looked at her.

When everyone was about to use flour to make snacks, she said that this kind of thing was a bit of a shame.

Li Yi also glanced at her, and then explained with a smile: "In the past, in order to increase sales and improve the appearance of flour, flour mills would mix some starch.

Some will also put some enzyme preparations, thickeners, emulsifiers, reducing agents and other additives to improve the taste.

But now the standards have been strict, except for wheat and water, no excipients and additives can be added. ”

As he spoke, he pointed to the flour bag in front of him and said with a smile: "I don't know if this is the case with other brands, but this Xinliang low-gluten flour is still very safe." ”

"Xinliang?"

Yang Shaoyue looked at the flour bag curiously: "Haven't you heard of it, is it imported?" ”

"No, how can an imported one be called Xinliang?"

Li Yi said with a smile: "Xinliang is engaged in intensive processing, mainly selling flour for medium and high-end foods, and not selling ordinary flour very much.

It is generally connected to food factories, such as Dali Garden, French soft bread, egg yolk pie, Swiss rolls, and delicious biscuits, all of which are Xinliang's special powder.

Low-gluten flour also belongs to deep-processed flour, so it is safer to buy this kind of leading factory. ”

"No wonder, I said I hadn't heard of it!"

Yang Shaoyue smiled and asked: "If you advertise it like this, it won't give you some advertising money?" ”

Li Yi smiled and disagreed: "I think too much, I am one of the top four domestic special fans, and I don't need to advertise." ”

With that, he went to the pantry and brought out the basin of lard that had been refrigerated overnight.

A full basin of lard is more than 20 catties, and it has all condensed into a snow-white ointment.

Seeing the snow-white and transparent lard without the slightest impurities, Yang Shaoyue couldn't help but admire: "Wow! What a big pot of cream! ”

This pot of lard really looks like a box of creams that have been magnified hundreds of times.

"It's really good for skincare."

Li Yi smiled and said: "The ancients used lard to skin care, and the anti-skin effect is particularly good in winter, do you want to try it?" ”

"Forget it, don't do it."

Yang Shaoyue shook his head: "It feels so oily, it must be sticky." ”

"It's sticky, a good cream can be so sticky."

Li Yi said with a smile: "The main ingredient of the cream is oil, which is generally vegetable oil, and the high-grade cream is willing to use animal fat, and the cream that can use lard cannot be brought down without a few hundred yuan!" ”

"Huh?"

Yang Shaoyue was shocked: "There is still lard in the cream?" ”

"Of course, otherwise how would the moisturizing effect come about?"

Li Yi shook his head, then scooped up a lump of lard with a spoon, put it in the basin in front of her, and signaled, "Okay, rub it!" Rub the flour and lard evenly, this is the dry puff pastry. ”

When Yang Shaoyue heard this, he looked down and couldn't help but exclaim: "When will this big basin be rubbed?" ”

"Are you scared?"

Li Yi smiled and scared her: "I need at least 100 catties of dry puff pastry, how much is this?" Hurry up and rub it! Otherwise, it's too late. ”

5

(End of chapter)