The lard poured into the basin quickly cooled down without the support of the fla.
Then from the edge of the basin, a layer of milky white lard began to solidify, spreading all the way to the center of the basin.
Wang Fan’s room, unlike the landlord’s house heated with central heating, had just a small coal stove that barely provided so hot water, so its effect on warming the room was minimal, causing the lard to solidify especially quickly.
He took out a large ceramic bowl, poured in warm water, and then added yeast and so sugar. This was the yeast water used to prepare the dough.
After preparing the yeast water, Wang Fan scooped a portion of the completely solidified lard into the dough basin.
Seeing that the mont was right, the system began to control Wang Fan to knead the dough.
Wang Fan not only watched with his eyes but also carefully felt each step under the system’s control, the force used for kneading, the amount of yeast water, the dough’s form, all were imprinted in his mind and etched into his body. At this mont, Wang Fan truly felt he might possess the Innate Chef Saint Body Daoist Embryo.
Usually, rembering a single English word, morizing five words all night and rembering even one the next day would be considered good, but all these food-making steps and phrases, he understood them thoroughly just after one go-through.
The highest level of kneading is when the dough, basin, and hands are all clean and clear, and the system clearly achieved this supre level.
After forming the dough into a ball, not only was the dough smooth and round, but even the basin and hands didn’t have a trace of flour.
The ford dough ball wasn’t small, already the size of a human head before even rising, so Wang Fan covered it with plastic wrap with the system’s assistance.
The ti for the dough to rise should not be wasted, it was the perfect mont to prepare the at filling.
The filling’s main role was naturally played by pork with a ratio of three parts fat to seven parts lean.
This ratio is a summary gained from countless attempts and experience from predecessors.
If there’s too much lean at, the product becos dry, tough, stringy, and hard after cooking, affecting its taste.
If there’s too much fat, the dish becos overly greasy; the fat lts easily during heating, making the filling loose.
Since many ingredients were bought, Wang Fan prepared to make two kinds of stead bun fillings.
One was naturally the sauced at filling, while the other he chose was the pickled cabbage and pork filling.
By the ti it’s out on a stall for sale, those who get tired of sauced at can have a pickled cabbage one to whet their appetites, refreshing their palate, wouldn’t their appetite increase and they buy a few more?
After separately adding seasonings, he took out the pre-soaked scallion, ginger, and pepper water, pouring it in while stirring clockwise.
"The water from scallion, ginger, and pepper must be generous. Only when the minced at is full of this water will the texture be more tender and smooth."
The system explained while executing, each step was orderly and showed great skill.
With Wang Fan continuously stirring, the at filling soon beca sticky, and Wang Fan knew that ant it had reached the right consistency.
With the bun fillings ready, the dough had also risen enough, already more than doubled in size compared to before.
Wang Fan took the risen dough out of the basin, sprinkled a layer of flour on the board, and placed the dough on top.
"The risen dough needs to be kneaded again to squeeze out the air inside. Only then will the stead buns be soft and chewy."
"The skin for buns should be thin on the outside and thick on the inside."
The system continued to explain, with its hands moving even faster.
Before long, plump and tender little buns were completed.
Wang Fan then put all the prepared buns into the stear.
Once wrapped, the buns must be stead directly. If not fully stead, the moisture inside the filling will seep out, and even if lard is added to the bun skin, it will end up as a soggy ss.
As for how to preserve the stead buns, that naturally relied on his ingredient preservation box.
Wang Fan thought that this ingredient preservation box was simply magical, in the novel from his past life, at least it would have been of the Ultimate Emperor Weapon caliber.
Locking in freshness for 12 hours is sothing that current technology absolutely cannot achieve.
Wang Fan’s stear was neither large nor small, not the super-large stear like those from Lu Dong, nor the delicate small stears like those for mini stead buns from Yuhang.
His stear was about the size of an adult’s outstretched arms, capable of holding about 50 buns at once.
The stear had four layers, capable of steaming around 200 buns at a ti.
Wang Fan noticed that the system used pork bone broth instead of water for steaming, sothing he had never seen before.
He couldn’t help but feel a sense of anticipation.
About five minutes into steaming, an aroma so enticing it made one drool uncontrollably began to spread.
The steam from steaming buns was particularly visible in this rather cold room, giving the stear a sowhat mysterious aura.
Slling this rich aroma, Wang Fan could feel his mouth producing saliva at an alarming rate.
Wang Fan felt that if he had to describe his current state in one phrase, it would definitely be "every second feels like a year."
Stead rice rolls are all about the rice fragrance, while buns are all about the wheat fragrance, two different raw materials, yet they both irresistibly entice carbon-based life forms with their carbohydrates.
Not to ntion, the at filling, as it cooks, fully integrates with the various seasonings, releasing that irresistible aty aroma, causing one to feel like committing a cri just by slling it.
The auspicious ti had arrived, it was ti to eat.
Finally, after counting down the last number, Wang Fan instantly switched back to manual mode, and after turning off the heat, he directly lifted the top layer of the stear.
A large cloud of steam rose like a mushroom cloud, and as the steam dissipated, the true form of the buns was revealed.
The small buns, about the size of a child’s fist, sat one by one plump and white in the stear, with the two types of filling clearly distinguishable from just the appearance.
It wasn’t because Wang Fan made two different shapes, but because, unlike the clean and pure pickled cabbage buns, the sauced at buns had a significant portion of their white skin seeped with oil, turning a bright brown.
This strong color impact made Wang Fan’s saliva production rate surge by more than fifty percent.
Taking a clean pair of chopsticks and a white porcelain plate from the stove side, Wang Fan couldn’t wait to feast.
He quickly picked out ten sauced at buns and two pickled cabbage buns from the stear, which was Wang Fan’s supper.
Wang Fan didn’t rush to put the buns from the stear into the ingredient preservation box. Compared to the piping hot buns just out of the pot, he always believed slightly cooled buns were the best to eat.
When freshly stead buns are eaten, the mouth just feels the heat, where’s the extra mind to savor the bun’s deliciousness?
Wang Fan sat at the table, poured so vinegar and chili into a small dish, and then, without using chopsticks, directly picked up a slightly cooled small bun from the plate.
The bun skin was fluffy and soft, pinching it felt like squeezing a marshmallow. With a slight pull from both hands, the fluffy bun skin instantly ruptured.
Then, a rush of bright red oil eagerly spurted out from the tear in the bun.
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