Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 586: Tips for adding sugar to bald cakes! Want to roast pigs without overturning? Come on, Dundun!
Chapter 586: Tips for adding sugar to bald cakes! Want to roast pigs without overturning? Come on, Dundun!
When the oven is opened, the aroma comes out.
Compared with Lieba, the aroma of bald cake is stronger and smells more attractive.
Lin Xu came to the stove and took a look. The bald cakes inside had all expanded a lot.
After the crescent shape expanded, it turned into small round bananas, and those round bald cakes were now swollen and swollen, really looking like shaved heads.
No wonder it is called Bald Cake, it does look very similar.
The assistant chef poured these bald cakes into a hand mixer nearby. This kind of mixer is very common in dessert shops. Some snacks like glutinous rice sticks and glutinous rice cakes are shaken in this way.
When shaking, the drum will rotate, causing the ingredients inside to rub and collide with each other in this way, but not violently, causing breakage or other problems.
All the bald cakes were poured in. Yuan Debiao took the boiled syrup and sprinkled it evenly on the bald cakes in the drum by shaking the spoon.
At this time, the cook started to shake the drum.
He poured two more spoonfuls of syrup into it, and then it was up to time.
After turning, the syrup will evenly cover the surface of all the bald cakes, and when the temperature drops, it will condense into icing sugar.
Don't worry about too much sugar hanging on the cake, because when the bald cakes are rubbed against each other, the excess icing sugar on the surface will be rubbed off, leaving only a thin layer on the surface.
Many people think that the surface of the bald cake is sprinkled with powdered sugar, and this is the reason.
When they were just putting it into the drum, the assistant cook deliberately left a few. Yuan Debiao took a small sieve and placed it on the bald cake, scooped a spoonful of powdered sugar and sprinkled it on, and then handed it to Lin Xu.
"Brother Lin, try it and see if you can tell the difference between frosting and powdered sugar."
Lin Xu felt the difference before he even ate it. As soon as he touched the bald cake, the powdered sugar stuck to his hand. A lot of the powdered sugar hanging on the cake fell off after being touched by his hand.
Yes, you can compare without tasting.
Others may not feel it, but after all, Lin Xu is a person who has eaten bald cake many times in vain.
The bald cakes that Shen Jiayue took were not very sticky to the hands, and the powdered sugar basically did not fall off, unlike now, as if they were stained with prickly heat powder.
Fortunately, the assistant cook asked more questions, otherwise the surprise would turn into a shock if he went back to cook it himself.
Lin Xu put it in his mouth and tasted it. The powdered sugar tasted dry and did not have the sandy feeling of frosting.
However, the bald cake is quite good. It is crispy on the outside and soft on the inside. You don’t feel any chewiness at all when you eat it.
Delicious!
Eating this delicious bald cake, Lin Xu seemed to be back in college class again.
At that time, Shen Jiayue went to the class early to help occupy seats, and sat there with his textbook under his arm. During every break, he would start eating snacks in the eyes of his classmates with envy and hatred.
Thinking about his youthful performance at that time, Lin Xu felt a little regretful.
At that time, we should have pressed the good baby against the wall and kissed her. We should have confirmed our identity first and saved ourselves from worrying about each other for four years. But no one broke the window paper.
You are still too young and too ignorant.
Let's put it aside now...
Ahem, I’m going too far, let’s continue eating bald cakes.
The finished bald cakes are not big and can be eaten in a few bites. Lin Xu originally wanted to try a banana-shaped one, but considering that these ones sprinkled with powdered sugar are not perfect, he might as well wait to eat the ones with icing sugar.<
/p>
Not long after, the bald cakes in the drum poured out.
There is a thin layer of icing on the surface of these bald cakes. Some places are thicker and some are thinner. They are exactly the same as the pictures of bald cakes sold online.
"How are you, Brother Lin? Doesn't it look good?"
"It's great. Chef Yuan really opened my eyes today. I will make it later and let everyone in the family try it. I will also think of some new tricks."
Although the bald cake is delicious, there are too few styles.
Such a delicious snack can be filled with a salted egg yolk, which will make the texture and taste richer.
In addition to salted egg yolk, you can also combine it with the method of making sesame seeds with pickled vegetables, and add a little bit of pickled pickled vegetables, a little Jinhua ham and other other ingredients inside to add some salty taste to the sweetness.
In addition to improving the filling, you can also brush a layer of egg wash on the surface to make the bald cake look better.
In short, this kind of pastry is still very playable.
If you have time, you can try them one by one.
He picked up a small banana-shaped bald cake and took a bite. The sweet smell of frosting on the outside made him instantly feel like he was back in college class.
Well, that’s what it tastes like!
The fluffy bread has a unique texture and is easy to get addicted to.
"Brother Lin, eat more. There is so much, don't be embarrassed."
Yuan Debiao washed his hands and saw Lin Xu stopped after eating one, and couldn't help but persuade him.
Lin Xu smiled:
"I can't eat anymore. There are so many delicious things that I'm full."
From the time he came in until now, he has eaten caterpillars, donuts, two solid pieces of nut leba and two bald cakes.
These are high-calorie sweets, and they are also very solid. Together with the pancakes eaten in the morning, Lin Xu feels a little full.
I’ll have to eat later so I won’t miss lunch.
Today at noon, I am going to Building 6 to eat Qiankun Roast Pig. This is a big event and I can’t miss it.
Yuan Debiao asked:
"How about I pack some for you to take away?"
Lin Xu waved his hand:
"I'll just take a few Leba and forget about the bald cakes. It's a commemorative moment for us. I plan to make some myself when I go back as a surprise for my wife."
When Yuan Debiao heard this, he said with envy:
"You young people still have fun."
Lin Xu smiled:
"Chef Yuan can also secretly inquire about my sister-in-law's preferences and express her preferences."
Yuan Debiao sighed helplessly:
"I tried it too, but it didn't work."
"Oh? Why?"
"Years ago, in order to surprise your sister-in-law, I used my personal money to buy a bag. As a result, she interrogated me all night and kept asking me where I hid my personal money."
Lin Xu: "..."
Isn’t this too frustrating?
He asked curiously:
"What was the result? How did it end?"
"How could it end? All my private money was confiscated, and that was the end. But the day after collecting the private money, she gave it all to my parents. At the end of the year, the two old people were very happy.
”
My sister-in-law is really a person who lives her life.
But that’s fine. If you don’t smoke or drink, hiding some private money is of no use.
After talking about this matter, Lin Xu looked at the time and saw that it was already past ten o'clock. He said to Yuan Debiao:
"Why don't you go to Building 6 now? I also want to see Qiankun's roasted pig. I don't know how it is different from what I usually see."
"Okay, let's go then."
Yuan Debiao confessed and went out with Lin Xu.
The two of them didn't drive, so they just walked slowly along the walking path inside Diaoyutai towards Building No. 6.
When they were approaching Building 6, the two of them saw Dai Jianli driving an internal commuter car quickly from a distance. When he arrived at the door of Building 6, he made a beautiful flick. Bai Pengbo, who was sitting behind him, suddenly changed his face.
Become pale.
"How are you, Xiaobai? Is my car fast enough?"
Bai Pengbo helped the car out and took several deep breaths:
"Next time I ride in the car you drive, I will be a dog!"
From Building 18 to here, Dai Jianli drifted and flicked every corner he saw. This low-speed electric car on a golf course felt like it was driven out of a rally by Dai Jianli.
Now that he got off the car, Bai Pengbo's legs were still soft.
There is no way, this thrilling feeling is really driving people crazy.
He was thrown into goldfish ponds and fountains several times. When passing by a rockery, his head almost came into close contact with a protruding rock on the rockery.
Dai Jianli chuckled:
"Don't talk about yourself like that. I'm just teaching you how to drive for young people. Don't always follow Director Liao and be so arrogant...Next time you drive him to Xiaoda, try driving like this. Director Liao will definitely
Praise you."
"You're going to fire me after you praise me, right? I believe you, you idiot!"
Dai Jianli threw the car keys to Bai Pengbo, turned to look at Lin Xu and asked:
"Did you learn from Lieba today?"
"Well, I learned Lieba and Bald Pancake. Chef Yuan taught them very carefully. I have basically learned everything. I'm going to give it a try when I get back to see if I can make it."
Dai Jianli said:
"It's enough if you learn it. If you don't, I'll take you to Lao Yin. He can also make Leba. The taste is no worse than the northeastern Nagada."
Yuan Debiao: "..."
You are so stupid that you need a spanking, right?
He said to Lao Dai:
"Qiu Zhenhua said this in the morning, and you are saying it now. Did you guys agree on this?"
Dai Jianli smiled:
"Isn't this because I am afraid that you will hide your secrets?"
"What the heck am I hiding? Brother Lin has been helping us promote Northeastern cuisine recently. Let alone Lieba, even if he wants to learn how to make bear paws, I will not hide my secrets at all and teach him completely."
Yuan Debiao is indeed hiding something from Lao Dai and Lao Xie. The reason is that these people are like bandits. They rob if they don't steal. They are cunning and can't play well, so they can only hide a little.
But Lin Xu was different. When the entire Internet was dismissing the Northeast, Lin Xu took the initiative to promote the high-end cuisine of the Northeast, which moved Yuan Debiao very much.
Just for this enthusiasm, I have to teach him.
When Dai Jianli heard this, he stopped teasing and said to Lin Xu:
"Brother Lin, please don't forget to help us promote Sichuan cuisine. Among all major cuisines, Sichuan cuisine is also a disadvantaged group. Yesterday, some customers came to our building on the 18th and said they didn't like spicy food. They asked me to serve it casually. I
I prepared a table of non-spicy dishes and charged tens of thousands..."
Everyone laughed when they heard this.
High-end Sichuan restaurants are most welcoming to those who don’t like spicy food.
They can really make a table of non-spicy dishes, but it’s hard to say whether it’s affordable for your wallet.
Bai Pengbo asked:
"Didn't they complain about you when they left?"
"No, I also said I would come back for a meal in a few days... It's not bad to come to Diaoyutai to eat. As long as the taste is good, tens of thousands of dollars is nothing to this kind of person."
Chinese people also have deep misunderstandings about Sichuan cuisine.
When it comes to Sichuan cuisine, it is always spicy, which makes Sichuan cuisine chefs very distressed.
Obviously there are twenty-four flavors in the entire cuisine, and the purpose of Sichuan cuisine has always been "one dish, one style, one hundred dishes, one hundred flavors", but now when people think of Sichuan cuisine, they basically have the impression of spicy food.
Lin Xu said:
"In the future, I will take photos of high-end dishes from all major cuisines, just to satisfy the curiosity of netizens."
You may not be able to afford high-end cuisine, but you can’t help but know it.
Otherwise, these dishes will gradually be lost soon, which is a pity.
Several people came to Building 6 and walked into the kitchen. They saw Guo Weidong helping Qiu Zhenhua with a piglet, while Qi Siming was helping.
Seeing Lin Xu, Qi Siming quickly said hello:
"Hello, Boss Lin, my master said you would come at noon today, but I didn't expect that he was right."
I just saw it this morning. The Qiankun roasted pig is a relatively unpopular dish. Liao Jinming went to Building 8 to inform him if he could not come... Lin Xu said with a smile:
"I've been at Diaoyutai all morning... Is it okay if you don't go to the Yanjing Hotel?"
"It's okay. I'm resting today. I heard that my master is going to make Qiankun roast pig, so I came to help... I have to go to the company to shoot a video in the afternoon, and Qiqi plans to shoot yellow steamed buns."
Qiqi?
In this love affair, even the title has changed.
Lin Xu smiled and said:
"Make more. Let Director Zeng bring us some when he gets off work. By the way, we have dumplings in the store tonight. If you are not busy, you can go and eat them too."
"Okay, I'll go with Qiqi then."
The two chatted casually. He originally thought that the pigs Qiu Zhenhua and Guo Weidong were playing with were small suckling pigs, and he didn't care. But after looking at them for a while, he realized that they were not suckling pigs, but fragrant pigs that were slightly larger than suckling pigs.<
/p>
Although Xiangzhu and suckling pigs are both small pigs, they are completely different.
Suckling pigs are big pigs that can grow bigger if they are kept fed when they are young, while suckling pigs are dwarfs among pigs and will not weigh more than a hundred pounds when they grow old.
He asked curiously:
"Isn't this a roast pig? Why did it change to fragrant pig?"
Guo Weidong is filling the pig's belly with prepared stuffing, including ham slices, abalone, sea cucumbers, goose feet... There are all kinds of ingredients, as if he is using the pig's belly to make Buddha Jump over the Wall.
Different from the common disemboweling method, this pig was opened from the back of the buttocks, the belly was not cut, and the whole pig looked like a sack.
While he was busy, he said to Lin Xu:
"Roasted pig and roasted pig are two different dishes in Guangdong. Generally speaking, roasted suckling pig is made into a roasted pig with bright red skin, while roasted pig is roasted into a honeycomb shape, and the skin is very crispy.
."
Qiu Zhenhua held the opening behind the pig's butt and said while Guo Weidong was filling the stuffing:
"Roasted pigs in Guangdong are usually big pigs, but the pigs are too big to be roasted thoroughly, and the belly is easy to burst. Ordinary suckling pork is too tender and can't hold the filling at all, so we plan to try it with adult fragrant pigs...
…Today’s roasted pig may not be able to be eaten in the mouth, and it is very likely to explode in the oven.”
This is an attempt, and no one can guarantee that it will be successful.
But when it comes to cooking, you have to try this way to go further.
If you just follow the ancient method, how many dishes will you have?
Guo Weidong and Qiu Zhenhua stuffed all the ingredients into the pig's belly, then took a roast goose needle and pierced the pig's butt like making roast goose.
After putting it on, the two of them felt uneasy and put it on again backwards.
Then the two of them took white vinegar and applied it evenly on the surface of the pig skin.
Qi Siming said to Lin Xu:
"The pig's belly has been marinated with marinade and sugar. If it succeeds later, it will definitely be a dish that is crispy on the outside and tender on the inside."
Lin Xu also hopes to succeed.
This can not only enrich the dishes in the store, but also explore the possibilities of more Qiankun dishes through this method.
The so-called Qiankun means that there is Qiankun inside. Usually, some other ingredients are stuffed into the belly of the ingredients to let the flavors blend together.
In Stephen Chow's famous "God of Cookery", there is a Qiankun roast goose. The method is to add other ingredients to the ordinary roast goose to make the aroma of the roast goose more unique.
In fact, there were similar dishes in the past, such as Babao gourd duck, which is a typical Qiankun dish.
Guo Weidong and Qiu Zhenhua applied crispy water on the surface of the pig skin, then laid the pig flat on a drying rack and used a fan to dry the crispy water on the surface.
Normally, the pig should be hoisted in this step, but now the pig's belly is full of ingredients. If you hang it rashly, all the ingredients in the belly will be piled together, which will easily burst the pig's belly.
After drying, the two men carried the pig and put it into a horizontal oven.
After closing the stove lid, Qiu Zhenhua made a bow toward the southeast:
"God forbid, please don't explode. This new stove costs tens of thousands. If it explodes, Director Liao will probably have to deduct all my salary."
If the fragrant pig explodes in the stove, it will definitely fill the oven, and the entire stove will most likely be scrapped.
The cost of this attempt was too high, and Qiu Zhenhua had to pray silently.
Lin Xu laughed in his heart. This kind of prayer is most likely useless. God is so busy, how can he care about such a pig.
Relatively speaking, let’s change to something more realistic.
He muttered silently in his heart:
"Er smash, we're cooking a roast pig here. You have to protect the pig's belly from exploding..."
Everyone says that praying to Dundun is very useful, but I don’t know if praying remotely is useful.
Based on the principle of hitting the target with dates but without dates, Lin Xu still tried.
It's not that he feels sorry for the oven, but he mainly thinks that this method is very novel, and he really wants to taste it. He doesn't know how the roasted pig will turn out.
At the same time, Dundun, who was working as a model at Deng Lisong's house, his eyes lit up, he turned to look in the direction of Diaoyutai, and couldn't help but yawned.
When Deng Lisong saw it, he immediately felt distressed:
"What's the matter, my dear? Are you sleepy? Then you go and sleep on the sofa for a while. I'll fix these details and we'll continue later."
Dundun nuzzled him with her head, then jumped on the sofa, basking in the sun and fell asleep.
Fifteen minutes later, in the kitchen of Diaoyutai Building 6.
Guo Weidong looked at the oven in surprise and said:
"It seems to be working really well, it never exploded."
Qiu Zhenhua looked at the time:
"It's almost time to take out the meat and loosen the skin. The test will be after loosening the skin."
To make roasted pig, you need to use pine needles to pierce the pig skin all over to let the subcutaneous fat of the pig flow out. In this way, the pig skin will become very crispy and even have honeycomb-like textures.
However, after loosening the skin, the strength of the pig skin will be greatly reduced, and when baking for the second time, the oven temperature must be increased, otherwise the pig skin will not be crispy.
Under these conditions, it is really difficult to ensure that the pig skin does not fall apart...
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