Chapter 33 The lotus blooms and the fragrance comes
"Kaa Kaa ~"
The lard residue just out of the pan is still steaming. Even though the oil has been filtered once, the surface still shines brightly under the light.
This oily sheen is not cloying at all, but instead shines with a mouth-watering light along with the fried-to-golden surface.
The lard residue is only seasoned with a little salt, but the crispy texture mixed with the mellow aroma of the lard is enough to satisfy Danbao.
On the other side, Qin Lang put a large bowl filled with lard into ice water, allowing the lard to cool quickly across the walls of the bowl.
The clear lard is transformed into a soft and greasy solid state like mutton fat white jade at an extremely fast speed.
Next, open the puff pastry!
In Chinese dim sum, opening the puff pastry is a very important step.
Under high temperature, the water skin is like being fried in the pastry, forming a unique crispy effect.
The fat in the pastry is absorbed, giving the water skin a special layered effect.
"Gudu!"
If he had that combat skill, he would be able to help Qin Lang in more ways!
Thinking of this, Dan Bao is looking forward to breaking through to two stars.
Use another spoon to scoop up the oil from the pot and pour oil along the center of the knife edge to encourage the petals to unfold.
After putting the lotus cake into the freezer of the refrigerator, Qin Lang thought, "If we get the daisy badge successfully, we can make egg yolk cakes to celebrate tonight."
After enjoying the lard residue, Danbao happily flew over.
Mix all-purpose flour, water and lard evenly in a ratio of 5:3:1. Stir briefly and divide into two halves. Add red yeast rice flour to half of the mixture for coloring.
Unfortunately, it seems that my cooking skills cannot be put to use on this occasion!
After preparing the pastry and date paste, the water-skin dough made in advance has also reached a good state.
It looked at Qin Lang who had mixed the pastry evenly and started to knead the pastry into small pieces. It couldn't help but think of the fluctuations of combat skills that Qin Lang mentioned before.
Under the rolling pin, the water-skin-wrapped pastry is quickly rolled into long strips. The previous rolling process allowed it to avoid any breaks during the process, showing excellent toughness.
Then stack two puff pastries of different colors together and roll them out!
The amount just now is just enough for it to be a snack.
The longer the dough is kneaded, the more evenly the water, oil and dough will be mixed, and the better the finished product will be.
"Gudu?"
Dan Bao's eyes widened as the lotus petals opened.
"No hurry, make the lotus cake first." Taking advantage of the freezing time, Qin Lang and Dan Bao chatted.
If you cut the puff pastry in half at this moment, the densely packed slices will be extremely clear.
There are thousands of combat skills that have been discovered, and the probability of awakening a certain skill is too small.
When the shortening is 50% warm, place a colander on the bottom, put a flower knife on top, and add lotus cake into the bottom.
Qin Lang on the side had no idea what was going on in Dan Bao's little head.
For small puff pastry, the dough and pastry are first divided into small pieces, and then puffed one by one. For large puff pastry, the puff pastry is cracked first, and then the opened puff pastry is cut into small round pieces with a round poke.
At this moment, it had a great appetite and saw that Qin Lang was finally starting to make lotus cakes, and it immediately showed an expectant look.
The smooth and smooth operation made Dan Bao on the side unconsciously open his mouth.
After ten minutes, take out the lotus cake.
At this moment, Qin Lang chose the former.
At the end of kneading, the dough with red yeast rice flour added will have a light red color, while the dough without red yeast rice flour will have a natural white color.
Why wrap it in plastic wrap?
"In order to make the water-skin dough more tough." Qin Lang evenly mixed the low-gluten flour and lard at a ratio of 2:1 and replied, "Otherwise, the water-skin dough will easily break during the puffing process, which will also affect the quality of the dough."
The beauty of the finished product.”
The three-three-two method of opening the pastry means that the inner dough and pastry have been stacked eighteen layers.
Qin Lang followed the same method and prepared another uncolored leather dough and pastry.
The former is more detailed and the latter is more efficient.
Finally, ten lotus cakes appeared on the table, looking particularly happy with their round shapes.
The jujube paste is exposed to the hot oil as the pastry unfolds. Under the stimulation of the hot oil, the rich and sweet jujube fragrance continuously explodes. The unique fragrance of the pastry is mixed in, like the petals adorning the buds.
Dan Bao nodded in understanding.
What to do next?
Looking at the small round balls on the table, Dan Bao stopped thinking about skills and focused on Qin Lang's movements again.
Divide the two-color water-skin dough into portions of 8 grams each, and the puffing process officially begins.
Along with the sizzling sound in the oil pan, small bubbles of hot oil continued to appear.
One, two, three...
And this is just the beginning.
If the length is too long, the petals will fall off during the frying process and the overall appearance will be poor.
Danbao, who was watching this scene from the side, moved closer to observe the water-skin dough carefully.
Then knead the dough vigorously until the dough has a smooth surface.
Qin Lang flattened a light red water dough ball and used it to wrap the pastry dough into a larger ball. Then he sprinkled a layer of flour on the dough board, took out a rolling pin and started rolling it.
If the length is too short, the fried lotus cake will not be able to bloom fully.
Egg yolk cake?!
I see.
In the hot oil, lotus flowers bloomed in distinct layers.
After rolling out the two layers of pastry, press the edges with your fingers to expand them, then brush a layer of egg white on the white side as a binder, and put in the jujube paste as the filling.
Next, the lotus cake needs to be frozen for ten minutes to deepen the condensation of the lard and make the lotus bloom more obvious during the last step of frying.
Put the white noodles inside and the red noodles outside, wrap the jujube paste, and adjust the shape after closing to make it more rounded.
At this moment, he divided the prepared pastry into twenty small balls of the same size according to 6 grams each, and then divided the jujube paste prepared on the side into ten small portions according to 8 grams each.
"There is no work that you can help with next, so just watch from the side." Qin Lang ordered and started to work.
This requires experience.
As soon as I heard the name, this is my favorite food!
Wrapping the two pieces of water-skin dough in plastic wrap and setting them aside for making, Qin Lang started making the puff pastry without stopping.
However, it thought that the new combat skills awakened after ascending to the star were uncontrollable, and it lowered its head in annoyance.
Close the bottom, use a knife to make three even cuts on the other side, and divide the lotus cake into six petals.
Danbao's eyes brightened even more.
The depth of the center of the knife should be cut into the filling, and the length of the edge should be controlled.
"Gudu!"
After the water dough and pastry are rolled out until they are thin enough, stack them in three layers, roll them out into long strips again, stack them in three layers, roll them out again into long strips, and stack them in two layers to form a square puff pastry.
The puff pastries of Chinese dim sum are divided into small puff pastry and large puff pastry.