By the time of Zhao Youqian, there were several methods of dough fermentation. The use of yeast was naturally the most common, and there were also methods of fermenting dough using sugar and fermented rice. The old method of fermenting dough has actually gradually begun to be eliminated by the times.
But for Wei Zhenzhen, fermentation of old noodles is the fermentation method that she has been exposed to the most.
However, no matter what fermentation method is used, there is only one fundamental factor: the chemical reactions and physiological changes of fungi in the dough under various conditions.
As long as she understands this, Wei Zhenzhen understands what the root of fermentation is, not only in dough, but also in other dishes. Fermentation techniques can also be added.
Therefore, Zhao Youqian taught this lesson very seriously.
Especially regarding the relationship between fungi and fermentation, he repeatedly told Wei Zhenzhen that until he was sure that Wei Zhenzhen fully understood it, he began to extend from the fermentation of old noodles to the fermentation techniques of various noodles and ingredients. Fermentation practices and how to apply these fermented ingredients.
It even introduced several fermented ingredients that can be cultivated today.
Hearing this, Shang Xiuxun's eyes were full of brilliance, and if Wei Zhenzhen had not just experienced a primary ritual and had the water attribute energy replenished, she might not have been able to hold on long ago.
Realizing this, Zhao Youqian did not force Wei Zhenzhen to continue listening, but stopped and asked her to go upstairs to rest, digest the fermentation-related knowledge he said, and adjust and restore her condition.
"What are you going to do...?"
Seeing Wei Zhenzhen go upstairs to rest, Shang Xiuxun squeezed into the kitchen and asked softly next to Zhao Youqian.
She was quite familiar with Zhao Youqian but knew that once Zhao Youqian said something, he would definitely take action.
What's more, Zhao Youqian really doesn't have much time in the Tang Dynasty world, and he will definitely not waste so much time waiting for Wei Zhenzhen to rest and recover. In this case, it is imperative to make dishes to maintain Wei Zhenzhen's health and mental strength.
Not surprisingly, Shang Xiuxun saw what he was thinking, and Zhao Youqian took out the flour placed under the desk.
It's not a precious ingredient, it's just fine flour that can be produced in the Tang Dynasty world. In terms of quality, it's not even excellent, it's just average. Not to mention fantasy ingredients, it's even better than legendary ingredients. A short distance away.
However, it is precisely this kind of ingredients that is suitable for Wei Zhenzhen to use, so even when making dishes to help her recover, Zhao Youqian also uses such ingredients.
Only in this way can she have a clear goal and understand what cooking can really achieve.
"What to do? Of course, do what she is most familiar with!"
Zhao Youqian poured the flour on the table and piled it into a hill. Then he divided one-fifth of it out and prepared to deal with this part first.
"You've also eaten steamed buns and steamed stuffed buns. Compared to what Zhenzhen makes, I actually don't have many complicated techniques to add to it."
While using warm water, he kneaded the small portion of flour together. However, it was obvious that Zhao Youqian added a little more water than usual to knead the dough, making the dough more sticky. At the same time, he also used Jie Jia's technique. , incorporating more oxygen into the dough.
Normally, some dry yeast needs to be added at this time, but Zhao Youqian was not willing to do this. He chose to add the six-fruit brew obtained from Pegasus Ranch. The fermented alcohol will make the dough become yeast very quickly. It is a hotbed of sorts and can also add hints of fruity and winey flavors.
What's more important is that this is the material that Wei Zhenzhen could get in the Tang Dynasty. Based on this standard, Zhao Youqian's hands skillfully kneaded the dough three times before putting it in the basin and covering it with a layer. Wet the cloth, keep the temperature at about 30 degrees, place it on the windowsill, and wait quietly for it to ferment.
These special moist doughs are the so-called old noodles.
Generally speaking, the degree of fermentation of old noodles is much higher than that of ordinary dough, so as to ensure that the dough can be given a more fluffy texture in a short period of time.
Of course, Zhao Youqian kneaded the old noodles three times before fermentation to speed up this step.
The old noodles that originally needed to ferment for more than three hours can be completed in about one and a half hours after this step of manual acceleration.
Taking advantage of this gap, Zhao Youqian began to complete the main dough for steamed buns and steamed buns.
Although the two are similar, the preliminary steps are also the same, but in order to achieve a fluffy texture, the dough of the steamed buns needs to be kneaded more times, and a greater proportion of old noodles will be added.
It is also fermented dough, so the dough of the steamed buns cannot be too fluffy, otherwise after steaming, the whole mouthful will be filled with dough, which will be disappointing for diners who eat steamed buns.
Moreover, bun dough that is too fluffy often absorbs too much oil from the meat filling, so half-risen dough is the most suitable.
The dough has a fluffy feel but is not too thick. More importantly, after absorbing the flavor of the meat filling and the soup, the dough still retains a lot of oil.
At this time, the old noodles have not been made yet, so the first thing Zhao Youqian made was the half-risen bun skin.
Divide the remaining flour in half, Zhao Youqian did not use all of it, but left a small half, about one-fifth of the divided half of flour, and directly added a little water and salt , knead the half of the flour into a ball, and beat it several times until the surface of the dough is very smooth.
In this way, the half-rising part of the dough is completed.
The rest is the yeast dough, which is still the same as before, flour, warm water, a certain amount of Liuguo stuffed rice, and some sugar.
These sugars are not to increase the sweetness of the dough, but to combine some of the sourness in the Liuguo wine brewing water, and continue to knead most of the flour until all the flour is kneaded into dough. Put the dough into a container with a lid and let it proof for 40 minutes to an hour at room temperature. Of course, if the weather is colder, it is recommended that the time can be longer.
Keep rising until the dough swells to about twice the size, so that the rise of the semi-risen dough will be completed.
At that time, the rising dough and dead dough will be fused together, and the so-called semi-rising dough will be completely completed.
However, although Zhao Youqian's processing required a lot of work, it also took some time to wait for the dough to ferment. Taking advantage of this gap, he began to process the meat filling of the half-risen buns.
Because he had been preparing for this teaching for a long time, Zhao Youqian also made a lot of preparations in advance, especially a large bone soup that had been simmered for a long time, which was an indispensable part of the meat filling of the half-bread buns.
You must know that the biggest difference between half-risen bread and yeast bread is that it can preserve a lot of soup, but unlike the steamed dumplings with dead noodles, its filling soup is not formed from soup jelly. It is a natural gravy formed by adding water to the meat filling.
It does have some flavor of the stuffing of Northeastern dumplings in Yaozhou cuisine...