Chapter 37 The key to brewed steamed buns


    After watching the video teaching, Qin Huai didn''t believe in evil and watched it again.


    This time he has gained new results.


    He found that people cannot be generalized.


    Jiang Chengde in the video is moving smoothly and walking freely. He still has time to chat with his wife when he is halfway through steamed buns, can leave the kitchen to coax the children, and can also cook rice porridge and cut some side dishes.


    Outside the video, he was very nervous throughout the whole process, staring at the dough with his eyes and didn''t even dare to blink at the critical moment. I watched the dough turn into locust flower steamed buns in this way, this way, and that way.


    Brain: Do you know?


    Hand: Get out!


    Qin Huai didn''t believe in evil, so he read it again.


    Qin Huai started scratching his head.


    He knew that everything that was ordinary might contain unsightly unique skills.


    For example, dough is theoretically the process in which the dough allows the yeast to fully reproduce and produce gas under certain temperature and humidity conditions, and promotes the dough to expand. But in practice, the wisdom of countless chefs in the past hundred years can always add some special skills to these simple small steps.


    What is written in the book is one thing, but actual operation is another. It’s one thing to see others doing, and it’s another to learn by yourself.


    When Qinhuai was studying steamed buns with lees and steamed buns, he could not make the taste of the recipe according to the recipe. Now watching Jiang Chengde''s video teaching, his intuition tells him that even if he follows the methods on the video, he cannot make steamed buns in the video.


    The unique knowledge is not so easy to learn.


    Many chefs with poor talent can''t learn how to teach step by step with the master. It''s a bit too difficult to learn by watching videos alone.


    Qin Huai understood Qin Congwen’s inner activities for the first time for the first time.


    They are also used to make pastry. You have hands, and I have hands. This is also dough, and that is also dough. Under the same environment, why is the difference between the kneaded noodles so big?


    The tutorial on locust flower steamed buns, let alone the most critical step: using a small amount of honey to ferment the dough. Qin Huai didn’t understand the mystery, so he rubbed the dough throughout the whole process. Qin Huai didn’t understand it.


    What is this method? How come the dough becomes so perfect after this and that.


    Isn’t the raw materials a mixed noodles of gray noodles and soba noodles?


    How could this raw material be kneaded into a dough that is so smooth, fluffy, and is so suitable for steamed buns in all aspects of elasticity, ductility and moisture.


    After watching the video tutorial of locust flower steamed buns three times but failed, Qin Huai began to study the video tutorial of wine steamed buns.


    Wine steamed buns and wine lees are actually the same food, but the names are different. Qinhuai once studied it and was very familiar with the production process.


    What comforted him was that Qin Wan''s level was very friendly.


    Unlike Jiang Chengde''s hands, Qin Wan''s hands are a pair of standard housewives'' hands. The thin calluses on the hands are more like those produced during embroidery and work. Her fingers are slender and her nails are round. This pair of beautiful, delicate and gentle hands are.


    Her movements when kneading the dough were as delicate, gentle and slow as her hands.


    Slowness is a good point in the teaching process.


    Only by being slow can you see her movements clearly, and only by being slow can you feel where the key is and where there is no harm. Qin Wan was very careful when making steamed buns. She never left the chopping board from beginning to end, and even the boring fermentation process was always on the side.


    Thanks to this careful teacher, Qin Huai discovered the exquisiteness of this wine-making steamed bun from Qinji Baopu’s secret recipe for the first time when he watched the teaching video.


    temperature.


    The control of temperature almost runs through the entire process of making wine buns.


    The warm water during dough, the cooling when kneading repeatedly, the insulation during dough formation, the wet cotton cloth soaked with hot water when cushioning the exhaust hole, and even the adjustment stove fire needs to be tamped from time to time when steaming in the pot, all show that the key factors in making wine-making steamed buns are the temperature and heat.


    Qin Wan didn''t say anything angry. The wine-stewing steamed buns are indeed not a technique that can be stolen by just a prescription.


    In the era when there were no thermometers, humidity detectors, gas stoves, measuring cups, scales, and insulation devices that were more convenient to control the temperature, if you wanted to control these, you had to rely on the chef''s thousands of exercises and precise intuition.


    And Qin Huai is a very intuitive chef.


    And it has very complete modern technology.


    "No wonder there is a certain chance that the wine-making steamed buns will fail." Qin Huai murmured, unable to help but complain, "If you can''t teach them step by step, then Qin Wan''s younger brother is not only poor in talent, but also has no effort to learn."


    After reading the tutorial on brewed steamed buns, Qin Huai thought he was OK again.


    The locust flower steamed buns cannot be made, but he still can’t make the wine steamed buns that have been read through the complete guide? Qin Wan''s video tutorial is simply too considerate compared to Jiang Chengde''s. It is indeed a representative of beautiful and kind heart.


    Qin Huai jumped up from the bed with a carp and looked at the time.


    Only 5 pm.


    It’s a good time to make steamed buns.


    What? You said that going to the store to make steamed buns at this time is overtime?


    Qin Huai waved his hand and said it was impossible, completely impossible.


    How can you say that making steamed buns is working overtime? This is clearly self-supervision, self-improvement, and use the time to learn new skills.


    Qin Huai was proud and took the "Diet Sum" from home and headed to the Yunzhong Canteen.


    As for why Qin Huai brought "Diet Snack Collection"... it was mainly to explain why he was obviously going home to sleep and rest, but when he woke up, he suddenly wanted to make wine steamed buns, and he was very likely to make a splash and avenge his previous shame.


    Don’t ask, asking is the best choice for reading before bedtime.


    "Dimm snacks" is the best choice for children who love cooking before going to bed.


    When Qinhuai arrived at Yunzhong Canteen, the regulars who ate breakfast had already eaten a standard set meal of two meat and two vegetables.


    As a star of tomorrow who beat 25% of the restaurants in the block in terms of reputation, Yunzhong Canteen has also accumulated a group of active regulars who eat during the opening of the business.


    The regular breakfast guests are mainly old men who run in the morning, while the regular dinner guests are mainly residents of this community and residents of several nearby communities.


    Because Chen Huihong often comes to Yunzhong Canteen for dinner, he packs snacks and takes them to the neighborhood committee for afternoon tea every now and then. Chen Huihong''s loyal fans all believe in Huihong''s selection and trust that the kitchen of Yunzhong Canteen is absolutely clean and hygienic without using inferior ingredients.


    In addition, the lunch and dinner in the cafeteria are affordable and the dishes are rich. Many of them have not hired housekeepers, or the previous housekeeper resigned due to a problem and had not found his favorite aunt. The owners who were in the vacant period put down their spatulas and lived a happy life of eating in the cafeteria every day.


    These regulars all know Qinhuai.


    As Master Xiao Qin, the boss and the canteen’s Dinghai Shen Needle.


    The young man has a stable personality, good speaking, excellent craftsmanship, and kind-hearted. His only disadvantage is that he is too lazy. He goes to work at 4 am every morning and gets off work on time at 12 am. The types of dim sum are extremely limited, and the amount of steamed buns I made in the afternoon is also very small.


    Everyone said that it would be better if Master Xiao Qin could overcome the problem of laziness.


    As soon as Qinhuai entered the cafeteria, diners who were having a meal and chatting greeted him one after another.


    "Master Xiao Qin, come and have a meal."


    "Master Xiao Qin, will you sell mung bean cake tomorrow? You haven''t sold mung bean cake for two days. My little devil can''t stand it."


    "Master Xiao Qin, do you eat honey melons? Luo Luo told me last time that you like to eat honey melons, so I specially bought a box!"


    "Come on, it''s clear that you are greedy for one box of group purchases."


    "Nonsense, I''m the kind of person who is greedy for cheap things!"


    "Master Xiao Qin, do you still make locust flower honey steamed buns? My second nephew of my in-laws is beekeeper, and the honey is of good quality and specializes in exporting. What is the rare batch of honey in April? I don''t understand that thing. After buying a few bottles, I found it is really good. I will bring you a bottle!"


    Qin Huai stopped and looked at his fat grandmother who was eating date cake with winter melon soup in front of him, wearing a gold bracelet on his hands, looking a little rich.


    Qinhuai searched for two seconds and found the information about this grandma.


    Grandma Ding, a resident of Building D 904, is in her 60s. She was the principal of the kindergarten before retirement. There are many children in the family, and when it comes to holidays, all the grandchildren come to play with grandma.


    The eldest granddaughter loves to eat date cake, the second granddaughter likes milk buckwheat steamed buns, the younger grandson likes to eat locust flower honey steamed buns, the older grandson only loves mung bean cake, and the younger granddaughter fell in love with the buckwheat steamed bun combination with maple syrup and goat milk two days ago.


    Qinhuai has been making buckwheat steamed buns crazily during this period, and tried all combinations. After using up the locust flower honey last week, it has not been added again. It has been a long time since the locust flower honey flavored steamed buns have not dropped.


    It seems that even the kindergarten principal will be forced to use strange tricks by his grandson because of a bowl of water.


    Qin Huai smiled and nodded, showing a surprise expression: "Really? Grandma Ding is so thankful. I am worried about not being able to find high-quality locust flower honey recently."


    Grandma Ding:!


    Diners:? !


    The surname Ding, you overtake and you cheat!


    (This chapter ends)