China traditional old noodle varieties

"The eyes are young, the stuffing and oil are shiny, and the whole package is soft and elastic." He Shihuang, a master of dim sum in Nanyue, opened a freshly baked barbecued pork bun. This is the quality of an excellent barbecued pork bun.

He said that the barbecued pork bun consists of two parts, one is dough, and the other is stuffing (including glutinous rice). In the eyes of the pastry chef, the important proportion of dough and stuffing should be 70%: 30% if it is to be divided by percentage. Traditional pastry chefs use old noodles instead of pre-mixed powder or loosening agent when making barbecued pork buns. Fermented old flour contains beneficial yeast and a lot of trace elements, which is better for human body. The dough made is smooth, elastic and delicious, which is much better than ordinary loosening agents.

Many people think that old noodles are amazing. In the old society, people had to look for old noodles everywhere when they went to other places to make bags. In fact, old flour can be made by itself, and the raw materials are very simple, only low-gluten flour and water are needed. She used 1 kg flour and added 5 ounces of water. After kneading the flour, he left it at room temperature for two days. On the third day, he took out 1 oz of this flour and added 1 kg of flour, 1 day. On the fourth day, the flour became old. "There are trace bacteria in water, noodles and air. Flour is wet after receiving water, so it usually takes 6-8 hours to grow, ferment and become brittle to produce microorganisms. " He said, to be a veteran, we should set a good time, total amount and alkali to avoid errors to the greatest extent. Generally speaking, a kilo of flour should be matched with 5 yuan to 1 in summer. In winter, one kilogram of flour is added with 1 and two and a half to two ounces of old flour. Regular and constant temperature delivery every day, because it directly determines the amount of alkali accumulated in the later period.

Why do you often mention alkali when discussing barbecued pork buns? It is precisely because of the high acidity of fermented flour that alkali is needed to neutralize it. If the acid-base neutralization is done well, the barbecued pork bun explodes just right and has a natural alkaline taste. The control of alkali directly affects the effect of wrapping. Too much alkali makes the "face" of barbecued pork bun blue. If the alkali is not enough, the barbecued pork bun will not go up again. Some pastry chefs use stainless steel chopping boards when kneading dough again. Excessive force leads to the heating of stainless steel, which promotes the decomposition of alkali, making the alkali insufficient and unable to make barbecued pork buns. "So, you can't do snacks according to this book. I believe that books are better than no books. Pastry chefs need to keep learning, master the relevant knowledge of chemistry, physics and other principles, and adjust their efforts according to the actual situation. " He Shihuang said.

A barbecued pork bun is about 1 two to 1 two 2. The stuffing of barbecued pork buns is generally half pork belly and half plum meat. Barbecued pork is usually cut into nail pieces. No less than 1 kg /2 Liang should be added to each catty of barbecued pork bun, which is made of glass with oyster sauce, flour, water, raw oil and raw rice. Only in this way can the barbecued pork bun be juicy, moist and shiny.