Additionally, sorghum flour was coarse, children disliked it, and it was also expensive.
Although cocoa powder was also pricey, only a small amount was needed, its texture was fine, and children liked it.
Nowadays, families really do revolve entirely around their children... Lin Xu sighed to himself, suddenly thinking that his own Shen Baobao was also like a child.
I should steam so flower rolls for her when I have ti.
If other families have them, our good Baobao should have them too.
Sitting at her office desk, browsing autumn couple outfits, Shen Baobao was unaware that her Xu Bao was secretly planning to make her so delicious food.
After adding cocoa powder three tis, Lin Xu finally achieved the effect that his senior brother wanted.
Xie Baomin finished shaping all the dough fruits, brought over the steaming basket, placed each dough fruit in it, then covered the basket with a layer of plastic wrap and let it rest for ten minutes before steaming.
Whether making stead buns or other filled buns, you should not steam them imdiately after shaping.
Allowing them to rest first will result in more thorough and fluffier dough expansion.
Taking advantage of this ti, Xie Baomin started making the apple stems.
He took a bit of coffee-colored dough, placed it on the pastry board, and rubbed it with his thumb to form a long strip, larger at one end and smaller at the other, about two to three centiters long.
"Wow, this is even thinner than a toothpick."
Lin Xu marveled. He recalled his senior brother always saying he wasn’t proficient in pastry. At the ti, Lin Xu had assud it ant he was completely inept. Now it seems this so-called lack of proficiency is relative to his skill in savory cooking, isn’t it?
The two TV station cara operators ca over, holding their caras with telephoto lenses to film.
The stems were made so finely that the usual video caras at the station couldn’t capture them clearly; comparatively, caras with telephoto lenses produced a clearer image.
After preparing enough stems for the dough fruits, they set up the steaming pot and started boiling water.
Once the water was boiling, they didn’t rush to add the dough fruits. Instead, they placed the finely molded stems on Baking Paper, then on the stear tray, and began to steam them.
Steaming the stems in advance allowed them to dry slightly on the outside, making the surface harder, which facilitated easier insertion into the dough fruits.
And drying them until they were slightly hardened also made them resemble real stems more closely.
The steaming process for the stems was simple, requiring about three minutes.
After being taken out of the pot, the stems were visibly thicker, now about the size of a toothpick.
He removed them and set them aside to cool. Then, they brought the stear filled with dough fruits to the top of the steaming pot and started steaming.
"How long should they steam?"
"Eight minutes. Steam them for eight minutes, and they’ll be ready."
While the dough fruits were steaming, Xie Baomin wasn’t idle. He took the red beets he had brought, deftly peeled them, and then sliced them into fine shreds into a bowl.
As soon as he did, red juice slowly began to seep out at the bottom of the bowl.
"Senior Brother, what are you using this for? For coloring?"
"Yes, it’s for coloring the dough fruits. High-end pastries prohibit artificial colors, so natural dyes must be used. This way, the colors look more beautiful."
With that fild, everyone could finally take a break.
Zhen Wensheng brought over two cups of tea, saying, "Watching Boss Lin cook so much previously gave us the illusion that we were culinary experts too. Who knew that as soon as Chef Xie arrived today, he’d imdiately put us in our place."
Lin Xu’s videos tended to focus on ho cooking; considering the audience’s ability to follow, the thods were relatively simplified. Now, as Xie Baomin made the dough fruits, the disparity in skill was imdiately highlighted.
At first, it seed manageable, like making dumplings at ho, Zhen Wensheng thought. But starting from the step of enclosing the filling, when I saw him use the area between his thumb and forefinger to ticulously wrap 20 grams of filling with a 20-gram dough wrapper, I realized this wasn’t a dish I could even attempt to make.
And during this step, Geng Lishan, who had been watching with great interest, even explained Xie Baomin’s filling technique to Zhen Wensheng. "This technique is called ’pinching a peach.’ It involves using the area between the thumb and forefinger to gradually draw the dough wrapper upwards and tighten it, precisely shaping it into a point. It looks just like a peach."
Xie Baomin took a sip of tea and said, "I actually want to make ho-cooked dishes too. However, the leadership gave the directive for the first few videos to showcase the professionalism and high-end nature of Fishing Platform. They specifically requested dough fruits, so I can only do my best."
Lin Xu and Zeng Xiaoqi couldn’t help but laugh.
If we hadn’t attended the eting, we might have actually believed you!
Director Liao did indeed na soone, but he nad Chef Qiu! What are you trying to pull here, stirring things up?
Lin Xu ntally shed a tear of sympathy for Qiu Zhenhua.
I wonder what his reaction will be when he finds out his senior brother hijacked his dish.
Chef Qiu, with his gold-rimd glasses and scholarly, gentle deanor, was like a university professor. Yet, he had the misfortune of encountering his senior brother—a veritable envoy of bandits, the personification of a thug.
What a pair of fated adversaries!
No, not just one pair... Considering Guo Weidong, Song Dahai, and the others, Senior Brother has quite a few adversaries.
Luckily, they’re all male. If the other head chefs were won, Senior Brother, that philandering scumbag, would definitely be torn to shreds in lengthy online exposés.
Eight minutes passed quickly.
The filming continued.
Xie Baomin didn’t directly lift the pot lid; instead, he first turned off the stove’s heat to prevent the dough fruits from shrinking due to a sudden drop in temperature when the lid was lifted.
After turning off the heat and waiting a mont, he then lifted the pot lid.
A waft of steam mixed with the scent of dough drifted out from the pot.
The little "apples" on the chopsticks had swollen to twice their size, their color slightly yellowed, resembling the white apples commonly found in the market.
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