gourmet chef

Chapter 378 Making of Chengfen Dough

Bai Xiaobai was still escorted by the car, while Gao Chao and Lan Weihao took a taxi back to Xiaobai Restaurant on Chaotianmen Street.

After returning to the restaurant, Bai Xiaobai and the others moved the things on the truck back to the store first.

dinner time.

Bai Xiaobai cooked steamed shad with water shield, super mapo tofu, and Jiugong Dongpo pork for Gao Chao and Lan Weihao.

With the meal, Bai Xiaobai opened a bottle of good liquor, and the three chatted wildly while drinking.

09: 30.

Seeing that it was not early, Lan Weihao stayed for a while, and said goodbye, "Brother Xiaobai, then I will go back first, and I will come over at seven tomorrow morning."

"Okay, brother wolf, then you go back slowly."

After Lan Weihao left, Gao Chao took the initiative to pick up the mop and mop the floor of the hall.

Bai Xiaobai returned to the glass kitchen, took out two bottles of yogurt from the refrigerator, walked to the hall, gave Gao Chao one bottle, and said, "Drink some yogurt after drinking, it can help to depress your stomach."

"Thank you." Gao Chao was not polite, put down the mop, and drank the yogurt.

Bai Xiaobai drank a bottle of yogurt himself.

Drinking yogurt properly before drinking can protect the gastric mucosa and prevent you from getting drunk, while drinking yogurt after drinking is good for hangover and prevents nausea and vomiting.

After drinking the yogurt, Bai Xiaobai went back to the glass kitchen to clean up.

After Gao Chao mopped the hall floor, he saw that he had nothing to do, so he went to the small room on the second floor to code.

After Bai Xiaobai finished mopping the floor in the kitchen, he took out a bottle of nourishing 'Ginseng Nourishing Liquid' provided by the system from the refrigerator.

The system said that it is best to drink the ginseng nourishing liquid on the same day, otherwise the effect will be greatly reduced.

After drinking the nourishing liquid, Bai Xiaobai suddenly felt that the fatigue of the day had eased a lot. His sore arms and thighs had been completely relieved, and his dry eyes were also moistened a lot, and his whole body instantly relaxed a lot.

Bai Xiaobai, who was in better spirits, turned on the faucet, washed his face a little, then washed his hands carefully, and started to get busy.

It was still early, and Bai Xiaobai didn't intend to go to the second floor to rest. He decided to familiarize himself with another new dish of the cuisine——Steamed Dumpling King of Hailong.

He has decided to officially launch this delicacy tomorrow.

The ingredients needed for new products have already been provided by the system on the ingredients shelves.

Bai Xiaobai walked to the shelf and began to inspect it.

Hailong Steamed Dumpling King, although steamed dumplings are suffixed with the word 'wang', but from the food point of view, it still belongs to steamed dumplings, which is a form of dumplings.

Dumplings are a traditional delicacy in China, covering almost all parts of China. It is a home-cooked delicacy that can be eaten everywhere, especially in the northern region. During the Chinese New Year, every household will eat dumplings to celebrate the New Year.

Dumplings are made in different ways, and the common forms of popular dishes mainly include boiled dumplings, steamed dumplings, and fried dumplings.

As the name suggests, Hailong Steamed Dumpling King belongs to the form of steamed dumplings. Like other steamed dumplings, it is also composed of two parts: dough and filling.

However, the dough used by Hailong Steamed Dumpling King is not made of ordinary household flour, but a special Chengfen.

Chengfenbai Xiaobai hadn't used it before, but he was familiar with this ingredient.

The skin of the famous Cantonese delicacy Crystal Shrimp Dumplings is white as snow, thin as paper, translucent, and the filling is faintly visible, because it is made of Chengfen.

Chengfen, also known as Chengmian, is different from flour and belongs to gluten-free flour. To put it bluntly, it is raw starch.

If our general family does not buy it, there are two ways to make Chengfen.

Method [-], mash potatoes or sweet potatoes directly into a slurry, then filter out impurities, concentrate the slurry and dry it into powder, and then crush it.

The Chengfen obtained by this self-made method is usually impure and can be used at home. However, if restaurants and hotels use it to make steamed dumplings, the results are often not satisfactory, regardless of the appearance of the dough or the taste of the dough.

The second method of homemade Chengfen is to use flour to make it.

The system does not directly provide Chengfen, what Bai Xiaobai needs to use is the second self-made method, making Chengfen by himself.

Of course, the flour needed to make Chengfen is still provided by the system.

It is the same flour used to make Supreme Beef Noodles and Clear Soup Noodles.

Bai Xiaobai scooped out an appropriate amount of flour from the cotton bag and dumped it on the clean countertop.

Make a small hole in the middle of the flour to form a 'crater' shape, and add water to the 'crater' little by little.

Stir the dough clockwise with the water to mix the water and flour thoroughly.

Bai Xiaobai has long been quite proficient at kneading dough.After a while, a smooth dough was born in his hands.

After kneading the dough, let the dough rest for a while.

The second very critical step to start making Chengfen - washing your face.

This is the most critical step in turning flour into Chengfen.

This face washing step sounds a bit like washing your face, but it is not a concept at all.

Washing the face and washing the face is actually the meaning of the word, that is, to clean the dough.

Bai Xiaobai took a stainless steel basin, put the dough in it, and then added water.

The water should not be too much, just enough to soak the whole dough.

Bai Xiaobai put on sanitary disposable gloves on both hands, and began to wash the dough in the water repeatedly like washing clothes.

pull!pull!rub!pinch!
Bai Xiaobai concentrated his attention on every step he took.

The dough was kneaded by his XX (Shaolin) dragon claw.The clear water in the stainless steel basin began to turn into thick white water little by little.

Pour the white surface water into a larger stainless steel basin, and Bai Xiaobai continues to add water to scrub the dough in the bowl until the water in the basin becomes muddy again and pour it into the large basin again.

Repeat the washing process in this way until the dough in the basin becomes a small ball of dough, which cannot be washed with water anyway.

This little lump of dough left over is the gluten in the flour, something you don't want.

The flour separated from the gluten is the Chengfen used to make Hailong Steamed Dumpling King.

Of course, the orange powder is now in the white flour water, which is a suspension and needs to be further separated.

The method of separation is simple.

Let the flour water in the large stainless steel basin stand until the upper layer of water in the basin starts to clear.

Bai Xiaobai carefully poured the water to remove the upper layer.

This process is a test of the chef's patience, because when pouring, the flour water is touched and will become muddy again, so after pouring the clear water above, it needs to stand still again.

Bai Xiaobai is done several times until a relatively sticky roux is left on the bottom of the basin.

This is chengfen paste, which is the semi-finished product of chengfen. Because it contains too much water, it cannot be used directly, and the excess water must be removed.

Bai Xiaobai put the frying pan on, then turned on the fire, poured the Chengfen paste into the pan, and turned the flame on the stove to a simmer.

Use a spatula to gently stir the chengfen paste in the pot to prevent the bottom paste from forming the crust.

Slowly baked, after removing excess water, the paste turns into a dough, and at the same time exudes a faint fragrance of wheat.

Bai Xiaobai has been busy in the kitchen for a long time.

Hailong Steamed Dumpling King's Chengfen dough is finally ready.

(End of this chapter)