The Spirit of Gourmet

Chapter 24 Qin Lang's Suggestions

"Okay, you can stop now."

After examining Cao Dongdong's situation in all aspects, Qin Lang rubbed his temples and stopped Cao Dongdong who was excitedly preparing to make the next dish.

This guy has a big problem.

Cao Dongdong has decent knife skills and is also very good at kneading dough, but his seasoning, heat control and other aspects are a mess.

The most serious problem is seasoning.

Cao Dongdong chooses seasonings with the goal of ensuring that the appearance of his dishes remains consistent with the sample.

To put it bluntly, he added seasonings not for flavor, but for color.

As for seasonings that do not affect the color, add them entirely based on your feeling.

In addition, Cao Dongdong seems to have a special obsession with sugar. He always adds sugar to any seasoning.

It was more difficult than Qin Lang had expected to correct the other party's problem in a short period of time and make him make dishes that could pass the food recommender's assessment.

unless…

Find another way.

Qin Lang paused for a moment while rubbing his forehead, a thoughtful glint in his eyes.

Kneading the dough, mixing the colors, and adding sugar...

"Dongdong..." Qin Lang raised his head and looked at Cao Dongdong.

"How about I teach you a dim sum dish?"

If it is making snacks, Cao Dongdong will have relatively fewer problems. After all, he does a good job in the most difficult step of kneading the dough.

He might be able to master the most difficult step of opening the pastry.

Cao Dongdong should be able to handle the coloring required for many snacks.

After all, this guy can use simple adjustments to the seasonings to make a dish that looks fine but tastes like hell.

And doesn’t this guy like to add sugar?

Make some snacks and let him eat as much as he wants.

"Dim sum?" Cao Dongdong blinked in surprise. "I've never learned this before."

"It's okay, you should be able to learn it. If you can't, try something else." Qin Lang thought for a while, took out a piece of paper and wrote a list.

"Well, go buy it."

It is naturally impossible for Professor Cao Dongdong to prepare the ingredients.

"Okay!" Hearing Qin Lang's confident words, Cao Dongdong felt more confident for no reason and got up to go out.

There is a vegetable market with a full range of ingredients right at the entrance of the community. In just a few minutes, Cao Dongdong bought all the ingredients on the list.

After checking everything, Qin Lang took out the basin and said, "What I want to teach you today is a simple pastry called Egg Yolk Pastry."

"Gulu?"

Danbao tilted his head, showing an interested look.

yolk?

Is it the egg yolk it imagined?
"Yes, that's what you were thinking of." Qin Lang gave Dan Bao an affirmative look, "I'll save a few for you when I'm done."

“Gurgle! (≧≦)”

Danbao's eyes brightened instantly.

Great, I have my share!
Looking at the happy Danbao, Qin Lang smiled and turned his gaze to Cao Dongdong beside him, "Take out your notebook and write down the ratios I told you."

"Oh!" Cao Dongdong nodded quickly and prepared to record.

"40 grams of sugar, 100 grams of lard..."

Qin Lang said as he took the ingredients and added them to the basin and mixed them evenly. "Then add 300 grams of all-purpose flour and 100 milliliters of warm water."

For Qin Lang, the proportions of ingredients can be said to be easy to come by, but Cao Dongdong is far from that level, so he can only memorize it by rote.

After kneading the dough vigorously until it was smooth, Qin Lang wrapped it in plastic wrap. "Let it rest for half an hour."

Glancing at Cao Dongdong, who was writing furiously, Qin Lang thought for a moment and added, "This step is to allow the subtle uneven parts inside the dough to be soaked with water, making the dough more uniform."

"This one is called water-oil dough," Qin Lang said as he introduced it. "The next thing I'm going to make is oil pastry."

"200 grams of low-gluten flour, 100 grams of lard, knead into a dough." After kneading vigorously, Qin Lang wrapped it with plastic wrap.

“Let it rest for 20 minutes.”

"These two ingredients make up the pastry crust of the egg yolk pastry." Qin Lang looked at Cao Dongdong, "Next, let's make the pastry center."

"Divide the red bean paste into small balls of 25 grams each, roll them into balls, and flatten them." Qin Lang said as he demonstrated in slow motion, "Put the salted duck egg yolk in the middle and wrap it up with the pinching method."

After finishing one, Qin Lang pointed to the remaining red bean paste and salted duck egg yolk, "Now, you come."

"Okay." After taking notes, Cao Dongdong put down his notebook, took a deep breath, and walked forward to imitate Qin Lang's previous actions.

"Apply force evenly!"

"Don't use too much force!"

After Qin Lang's instructions, Cao Dongdong looked at the salted duck egg yolk evenly coated in red bean paste in his palm and smiled, "I did it!"

"Not bad." Qin Lang nodded, glanced at the time, and peeled off the plastic wrap on the prepared water-oil dough and pastry.

"What we just did was all preparation."

"Now is the hardest part."

"Open the crispy cake."

"The water-oil dough is divided into small pieces of 20 grams each, and the oil pastry is divided into small pieces of 15 grams each." Qin Lang introduced them as he divided them. "The pastry is divided into two types: large pastry and small pastry."

"For large buns, the water-oil dough and oil pastry are opened as a whole, and then divided into small portions. For small buns, the water-oil dough and oil pastry are divided into small portions first, and then opened." Qin Lang paused at this point.

"No prize quiz, are we a big bun or a small bun now?"

"Gulu!"

Danbao, who had been listening attentively beside him, took the initiative to answer.

"It should be a small package of pastry." Cao Dongdong, who had finished taking notes, immediately spoke up and then couldn't help asking, "So, what is a kaisu?"

"Watch carefully."

Qin Lang smiled but did not answer. He quickly picked up a piece of water-oil dough, rolled it into a ball and flattened it. Then he took out a piece of oil-pastry dough, rolled it into a ball, wrapped it in the water-oil dough using the folding method, and then rolled it into a long tongue-shaped strip.

Roll up the strip like a carpet, then roll it out again along the long side and roll it again.

"Next, it's your turn." Qin Lang looked at Cao Dongdong.

Cao Dongdong rubbed his hands and stepped forward eagerly.

Soon all the puff pastry dough is done and covered with plastic wrap.

"Next, relax for twenty minutes."

The pastry center of the egg yolk pastry is relatively large, so the pastry needs to be stretched very thinly to wrap it, so the step of relaxing the pastry needs to be done more strictly.

Taking off his gloves, Qin Lang looked at Cao Dongdong who was frowning and thinking.

"Understood?"

"What you did just now..." Cao Dongdong said uncertainly, "It's a dough wrapped around a pastry dough, and when it's flattened it's like a sandwich."

"After rolling it out, does it change the pastry structure of water-oil dough-oil pastry-water-oil dough from a single layer to multiple layers?"

"After rolling it up a second time, there will be more layers of pastry?" Cao Dongdong's eyes became brighter and brighter, as if he vaguely understood something.

Huh?
Qin Lang glanced at Cao Dongdong in surprise.

You will understand the purpose of opening the pastry after watching it once.

This guy's understanding is higher than he thought.

(End of this chapter)