Li Xiao picked up a custard bun with chopsticks and put it into his bowl, holding the warm custard bun in his hand.
A soft and light feeling came from the fingertips.
He raised his eyebrows. The weight of the custard bun seemed too light.
Gently tear open the custard bun, and an extremely loose nest-like structure appears in front of you.
Seeing this scene, Li Xiao finally understood the reason for this excessively soft and light feeling.
Baking powder, the amount of baking powder is too much.
Although baking powder can make the texture of pastries soft and elastic, the softness lasts longer and the inside is less likely to dry out.
But it will also cause another disadvantage, that is, the taste will also become loose.
And if you add too much baking powder, it will have a faint bitter taste when you taste it on your tongue.
If you eat too much, you may even feel a tingling sensation on the tip of your tongue.
Because baking powder is a chemical reagent after all, even if it is legal baking powder that does not add aluminum, adding too much is not good.
However, this custard bun contains a little too much baking powder, but it is not excessive.
Therefore, Li Xiao did not stop others from tasting it.
He took a small bite, and it tasted as loose as he expected.
If Li Xiao had collected promotion fees in advance, he would have spoken more politely.
I should tell the audience that it will melt in your mouth like taking a bite of soft cotton.
However, he obviously has not received promotion fees now, so he can truthfully explain the situation to everyone.
"I have to give this custard bun a bad review, barely 60 points."
"If his custard sauce hadn't been pretty good, I wouldn't have even given him 60 points."
"The buns are too loose, and too much baking powder is added. They look big, but there is nothing in them when you eat them."
"This means I have to criticize their steamed buns."
"The workmanship of this dough is really bad, even though it looks very soft."
"But it's completely different from real softness. Relying on chemicals to open up the structure of the buns is simply unattractive!"
“But it’s still good in the custard sauce. The aroma of milk and egg is very strong.”
After saying that, Li Xiao's eyes flashed across the barbecued pork buns, and he hesitated before picking it up.
As he expected, a familiar soft feeling came over him.
Gently tear it apart with your fingers, and you will find the same loose honeycomb tissue again.
He shook his head slightly, feeling amused at his own naivety.
How can the same store and the same buns have two different bun wrappers?
But the reason why Li Xiao didn't give up on barbecued pork buns is that the fillings of the two types of buns are different.
But when he took a bite of the barbecued pork stuffing that looked pretty good, he felt a little regretful.
Because the quality of the barbecued pork stuffing was actually much worse than expected.
At least it's one level worse than the custard filling just now.
Li Xiao smiled bitterly and shook his head. He didn't expect that one of the big projects in a restaurant famous for making Cantonese dim sum would be so poorly done.
Shaking his head and putting down the buns in his hands, Li Xiao spoke to the audience:
"Two packages in a row have failed. The one just now had 60 points, and this one only has 55 points at most."
“The barbecued pork was too salty, too hard and too greasy.”
"The skin of the steamed buns is also hard to describe and has no merit whatsoever."
"It's hard to imagine that such a time-honored brand would have such a situation."
"Logically speaking, with such a large passenger flow in Taotaoju, there is no need to do this."
"The cost of flour is not high, even if we use high-end imported flour."
"The cost of flour is very small even if it is spread over each bun."
"So other than the chef being lazy, I can't think of any reason for him to use such a large amount of baking powder."
Many viewers in the live broadcast room were surprised when they heard Li Xiao's negative comments.
"Is it that bad?"
“I originally planned to try Taotaoju’s food while traveling, but I didn’t expect the food to be so bad, so I might as well forget it.”
"Taotaoju's steamed buns used to be quite good, but then it seemed that the chef changed and the taste took a turn for the worse."
"I have been to Taotaoju several times before, but I never found such a problem."
"It was changed recently. I thought it was the chef who made a mistake, but I didn't expect that it has become the norm."
"What a pity. I also think Tao Taoju is worse than before."
"Cantonese cuisine is too chef-dependent. Once the chef is changed, problems can easily arise."
·····
After criticizing the two extremely poor buns, Li Xiao extended his chopsticks to the next dim sum.
【Caviar Shaomai】
Li Xiao picked up the yellow shaomai and held it in front of the camera.
"Both the south and the north have Shaomai, but in fact the two things are completely different."
"The shaomai in the south is more stuffed with meat, while the shaomai in the north is more stuffed with glutinous rice."
"Of course, this is not inevitable. In some southern areas, glutinous rice stuffed siomai will also appear."
"Now, what appears on my chopsticks is pure meat siomai."
"I'll try it first to see if it tastes good."
Li Xiao used chopsticks to pick up the black caviar on the surface and put it into his mouth.
A salty and umami flavor rushes into the taste buds on the tongue.
The quality of the caviar is pretty good and the fishy smell is very light.
Taking a bite of the siomai, the crispy feeling comes from the tip of the tongue.
Rinse the pork, shrimp, mushrooms, and scallops, then cut into pieces until they are not broken into pieces, then add the seasoning and mix well.
Finally, add an appropriate amount of egg white and stir vigorously until it becomes gelatinous, then stop.
He ate all the shaomai in his mouth in a few mouthfuls.
Li Xiao nodded with satisfaction, this caviar siu mai is indeed good.
"Finally, I didn't continue to step on the thunder, otherwise I would have called the police!"
“This caviar siu mai is pretty good.”
“The meat is very crispy and there are a lot of shrimps and scallops inside.”
"It tastes so crispy and fresh. If I couldn't distinguish the texture of pork, I would have thought it was seafood siomai!"
After eating the siomai, Li Xiao picked up the honey-glazed barbecued pork.
The surface of the secret barbecued pork is coated with a thin layer of honey, giving it a crystal clear look.
When the barbecued pork entered his mouth, Li Xiao's eyes lit up.
Chewing quickly with your mouth, the soft feeling of barbecued pork came from between your teeth.
The texture and taste of the barbecued pork in front of me is completely different from the barbecued pork in the barbecued pork bun.
This piece of barbecued pork is evenly fat, juicy, and moderately sweet and salty.
The fillings in the barbecued pork buns are very greasy, with a lot of fat, and the barbecued pork is also very shredded. The seasoning is also salty, and the small amount of lean meat looks very bad.
After thinking about it, Li Xiao suddenly understood why the barbecued pork filling was so bad.
It must be that in order to save costs, Taotaoju used the barbecued pork that was not sold out that day and the leftovers from the cutting process to make the fillings.
No wonder the barbecued pork sauce is so bad.
After all, the raw materials themselves are not good, and it is even more difficult to make delicious dishes.
