"Technology changes life!"

Secretary Yan in the rear couldn't help but sigh softly when he heard Li Yi's words.

"yes!"

Deputy Director Wang also nodded, and then said: "If it can be made with custard sauce, it should be better, and it can also be a purely handmade selling point." ”

"The cost of time is too high, it's too late."

Secretary Yan shook his head, looked at Li Yi on the stage and said, "As long as food safety is fine, the pursuit of the ultimate is not suitable for food festivals."

If the queue is too long and tourists are in a hurry, it will also affect the experience. ”

"That's true."

Deputy Director Wang nodded behind his back.

On the stage, Li Yi had already finished pouring the milk powder.

Pulling away the milk powder with his hand, revealing the custard flour underneath, Li Yichong explained: "Custard flour is actually a bit like the starch used in Chinese pastry, and the purpose of adding it to the filling is also to thicken it.

But in addition to thickening, custard powder can also add milky and fruity flavors to the filling.

It can also make the filling more bright yellow and make the color of the filling more beautiful.

But when you buy it, remember to buy the instant one, which can be dissolved in room temperature water, and is used for fillings.

Don't buy that kind of raw custard powder, raw custard powder is used to make cakes and bread, and it should be heated to more than 60 °C to allow the starch inside to gelatinize before it can be used. ”

After finishing speaking, Li Yi quickly stirred the filling in the basin, and then took a large basin again.

A small half basin of boiling water was added to the basin, and Li Yi took two small stainless steel basins and put them in boiling water.

After taking a lump of butter from the refrigerator, Li Yi used it to cut a large piece and put it in one of the small stainless steel basins.

"You also need to add some butter to the filling, the main purpose is to make the filling more oily and add flavor."

Li Yi sliced the butter a few times with a knife and cut it into small pieces.

Under the temperature transfer of the hot water below, the butter at the bottom of the basin has already begun to melt.

While stirring, Li Yi reminded: "The ratio of egg yolk to butter is 10:7.5, and 750 grams of butter should be added to one kilogram of salted egg yolk."

Also, it's best to buy unsalted baking butter for butter.

Because there is enough salt in the salted egg yolk, if you use ordinary salted butter, the filling will be too salty. ”

Listening to Li Yi's words, the live broadcast room was full of exclamation points.

"Mom! One kilogram of salted egg yolk, 800 grams of sugar, 750 grams of butter, this is eating sugar and drinking oil! ”

"This is a Cantonese dim sum based on Western pastries, Western pastries look good, but the calories are really high."

"Scared to death! If you eat this meal, your blood vessels will burst! ”

"It's not for you to eat it all at once, this pot of stuffing can be made in multiple portions."

"A small portion is not enough, I feel that I will eat one at most, otherwise I will definitely have high blood pressure."

After briefly stirring the butter cubes, Li Yi added half a basin of water and half a basin of boiling water to another basin, and after stirring into warm water, he took some gelatin slices and put them in warm water.

"Here's the water and gelatin slices for the stuffing."

Li Yi explained while stirring the warm water in the basin: "Gelatin tablets are edible gelatin, which is made from cowhide, cow bones or pig skin, as well as fish skin, fish scales and chicken skin.

To put it bluntly, it is the gum that is boiled out of animal skin and bones.

It's the kind of gum in the jelly, but it's relatively pure.

The gelatin water is added to the filling to increase the gelatinous texture of the filling and form the effect of quicksand full of yellow. ”

As he spoke, the gelatin tablets quickly melted in the water.

After bringing the basin out of the boiling water, Li Yi added the gelatin water in the basin to the filling little by little.

While adding gelatin water, the filling is stirred, and soon the filling becomes a sticky paste.

At this point, the butter in the basin of boiling water is also melted.

Li Yi brought the butter over, poured it into the basin, stirred it together, and then sent it to the refrigerator to freeze it.

"That's all for the filling, it's not difficult."

Li Yi washed his hands, returned to the desk, and gestured: "Let's make the skin of the quicksand bag." ”

So saying, he took a basin, opened a bag of flour, and poured half of it into it.

"The skin of the quicksand bun should be as soft as possible and does not need to be so gluten, so it is best to use low-gluten flour."

After pouring the flour, Li Yi put the bag aside, took the basin, and then said: "Here are three kilograms of flour, that is, six catties."

The flour is meant to cover the filling, so the amount must be more than the filling.

Generally, when making steamed buns, the ratio of noodles to filling is 3:1, and the taste is the most appropriate. ”

After speaking, he took the bag of white sugar again, shook it at the camera, and said with a smile: "That's right, sugar is also put in the dough of the quicksand bag, mainly to echo the taste of the filling."

Otherwise, the outer dough is bland and tasteless after the mouth, but the filling is so sweet, and the taste is definitely not pleasant. ”

As he spoke, he poured all the unused sugar into the basin.

After pouring half a bag, he opened another bag and poured some into it before stopping.

"The ratio of sugar to flour in the dough is 10:1, and the taste is almost enough.

There are three kilograms of noodles here, and 300 grams of white sugar is just right. ”

Afterwards, Li Yi took another basin of lard, dug up a large lump from it, and put it in the basin.

"You need to put lard in the dough to be fragrant enough, let's put half a catty of lard, which is almost enough, that is, 250 grams."

Seeing Li Yi's unrelenting actions, the live broadcast room was full of "frightened" emojis.

"My mother! Isn't this a heat bomb what? ”

"This basin of heat is enough for African brothers to live in a village for a week!"

"I thought the filling was enough against the sky, but I didn't expect the skin to be down."

"It's decided! Eat it on Indulgence Day next week! It's the feeling of bursting with heat! ”

"Don't dare to put your mouth down, if you go down this bite, you can't get tired of dying?"

"It feels like you've got a bite of pork fat, Ha people..."

Looking at the frightened barrage in the live broadcast room, Li Yi smiled and said, "You won't get tired of it, you'll know when it's done later." ”

As he spoke, he took another bag of cornstarch, sprinkled it into the basin, and explained: "The dough can be mixed with one-tenth of the amount of flour starch, which can make the dough more resistant to steaming and the skin smoother." ”

After pouring the starch and putting the bag aside, he took out a large bag of dried yeast.

Scooping out a basin of warm water and setting it aside, he poured the dry yeast into it.

"It's a 50-gram pack of dry yeast, and one bag is just enough.

The amount of water is about 45% of the amount of noodles, that is, about three catties of water. ”

As he spoke, he stirred the yeast with his chopsticks, then returned to the basin and tossed it with his hands.

"The lard in this should be mixed as much as possible, mixed into a flocculent, and after mixing, add yeast water to the noodles."

As he spoke, he added yeast water to the basin and kneaded it.

Soon, a smooth and soft dough appeared in the basin.

Covered with a layer of plastic wrap at the mouth of the basin, Li Yi patted the basin and signaled: "Let this noodle wake up first, let's come back and see the meat in the pot, without delay on both sides." ”

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(End of chapter)