Inside the Tanigawa Residence.

Miwa Tanigawa looked at the tasteless porridge in front of her, and her expression became a little distorted.

When will these painful days end?

I really hope that evening will come soon so that I can have a sumptuous meal.

For the first time, I actually looked forward to working.

I blame myself for being too greedy yesterday and eating all the twig beans.

At this point, the only side dish was the unpalatable pickled cucumbers.

The more she thought about it, the angrier she became. She took out her cell phone and called her best friend Akita Juri.

Miwa Tanigawa made this call mainly because she wanted to ask her best friend what she could do.

As soon as the call was connected, she couldn't wait to say: "Juri, I have a question to ask you."

Akita Juri said a little funny: "Miss Miwa, you actually asked me questions."

"You can ask, as long as I know everything, I will tell you everything."

Miwa Tanigawa thought for a while and said, "I have something in particular that I want to get."

"But the owner refuses to give it to me. Is there anything I can do?"

Naturally, Miwa Tanigawa would not be embarrassed to say that she spent a lot of money on the salt water beans, so her words were a bit vague.

Akita Juri immediately understood that Tanigawa Miwa was in love, so that's why he said that.

It is really rare for Miwa to be able to conceive a girl.

She smiled and said: "If my guess is correct, the owner of the thing must be a man."

And this thing must be called love.

As for the last sentence, Akita Juri didn't say it clearly, otherwise Miwa Tanigawa would have blushed and hung up the phone.

Miwa Tanigawa said in surprise: "How do you know the master is a man?"

Of course you are a man, is it possible that you have also had a spark of love with a woman?

Akita Juri avoided talking and asked: "Is this something necessary?"

Miwa Tanigawa thought for a moment and said, "It's not absolutely necessary."

"It's just that if not, I might feel a little uncomfortable."

"After all, it tastes so good."

Come on, what is this if not love?

Akita Juri sighed and said, "If you are sure you really want this thing that much."

"Then pursue it bravely and make him like you."

"All problems will be solved."

It was only then that Miwa Tanigawa realized that her best friend's reaction seemed a little wrong, so she quickly explained:

"Juri, you misunderstood. What I said is not the same thing as what you imagined."

Akita Juri had already guessed that Miwa Tanigawa would not admit it, so he smiled and said, "Yeah, I misunderstood."

"But since it's something you want, there's nothing wrong with working hard to get it."

"Okay, I have something else to do, so I'll hang up now."

Akita Juri's words are true. Since it is something you like, it is always right to take the initiative to pursue it.

But, isn’t there something wrong with this way of fighting?

Just let him like you?

Recalling her best friend's words, Miwa Tanigawa felt irritable for no reason.

This method is correct.

It's just that I'm not crazy if I fall in love just for some edamame.

But for some reason, Miwa Tanigawa had a suspicious blush on her face.

------------------

On the other side, Liu Minghui was preparing to make some steamed buns for lunch in his rented apartment.

White, plump, soft and delicious white steamed buns that can be broken by blowing.

When making steamed buns, fermentation is the key.

Without fully fermented dough, beautiful white steamed buns cannot be steamed.

Yeast is crucial during the fermentation process.

Take an appropriate amount of sugar, an appropriate amount of yeast powder, a little salt, and stir evenly with warm water to form a mixed solution.

Among them, salt must be added as it is the secret weapon to make the steamed buns chewier and fluffier.

Adding salt can prevent the noodles from losing their strength and make the steamed buns chewier.

Because salt has a penetrating effect, when placed in flour, it can remove an appropriate amount of water from the flour.

The less water the flour contains, the more chewy the steamed buns will be.

At the same time, salt is also a nutrient for yeast when it reproduces in flour.

It can promote the fermentation of flour and make the steamed buns more fluffy.

Of course, although table salt is a good thing, you can’t add too much.

For every 1kg of flour, use 1-2 grams of salt.

Exceeding this amount will have the opposite effect and inhibit the fermentation of flour.

In severe cases, it may also lead to fermentation failure.

Let the prepared fermented water stand for about ten minutes.

The yeast will react with the nutrients in it to form dense small bubbles that float on the water.

This means that the fermentation water has been configured successfully.

Add the yeast water to the flour one at a time, stirring as you add.

Stir until the flour becomes fluffy and there is no dry flour at all.

Then knead the dough into a smooth dough and put it in a container for proofing.

If there is a lid, cover it with plastic wrap. If there is no lid, wrap it with plastic wrap.

Since yeast is anaerobic bacteria, the fermentation effect is better in a sealed environment.

If the temperature is high, it will take about an hour to rise.

If the temperature is low, it will take two hours or more.

The fermentation is complete when the dough has doubled in size and can be poked into a hole.

Sprinkle an appropriate amount of dry flour on the chopping board and pour the risen dough onto the chopping board.

The dough at this time has a light sour smell if you smell it carefully.

Take appropriate amount of baking soda and knead it evenly into the dough.

Baking soda can neutralize the sour taste produced by fermentation of dough and improve the taste of steamed buns.

But not too much, as too much steamed buns will turn yellow.

It must also be kneaded evenly, otherwise there will be little yellow spots.

Knead the dry flour and baking soda evenly into the dough and wait until the dough is moderately soft and hard.

During the kneading process, you can cut open the dough to see the pores inside it.

If it's still very big, it means you haven't kneaded it yet, so continue kneading it.

If the air is not exhausted, the steamed buns will be too soft and have large pores inside.

Divide the kneaded dough into equal parts according to your eating habits.

Liu Minghui thinks that big steamed buns are better.

Therefore, he only divided into eight portions.

Knead out the air from each portion and knead it into round and firm buns.

Note that the seal must be pinched tightly, otherwise air will enter the steamed buns during steaming, and the surface of the steamed buns will not be smooth and round, and will form a moon surface with bumps.

Here is a simpler method, which is to directly roll the dough into long strips and then cut it with a knife.

The steamed buns made in this way are also called knife-cut steamed buns.

Pour cold water into the pot and place the steamed buns on the steaming curtain.

Be careful to leave a good space here.

Because the steamed buns still need to undergo secondary fermentation, the steamed buns will become larger after the second fermentation.

Cover and let stand for about 10-20 minutes, waiting for secondary fermentation.

After the secondary fermentation is completed, turn on the heat and steam.

When you see steam coming out, turn to low heat and start timing. Steam for 15 minutes and turn off the heat.

At this time, you cannot start the pan right away, as the steamed buns will shrink when suddenly exposed to cold, so they need to be simmered for another 3-5 minutes to slowly cool down.

In the past, there was a superstitious saying that it was called ghost pinching the steamed bun, because opening the lid immediately caused the steamed bun to shrink rapidly.
Chapter completed!