I have a restaurant in East Sakura

Everyone is ignoring a problem.

When cooking the original version of the "Four Gods Seafood Eight Treasures Steamed Bun", the ancestors of the Bailuo family hadn't mastered the Bailuo Snake Turning Chain, and they didn't have the old Shuhan noodles.

But they still cooked dishes that could suppress the Nu River and offer sacrifices to the heavens.

So what method did they use?

You must know that on the march, the most difficult thing about pasta is never steaming and cooking.

But smooth, intact, rapid fermentation!

A large batch of soft steamed bun skins requires a long fermentation time in advance, but on the way of marching, how can people give such effort.

However, if the food is not good, once the soldiers are dissatisfied, the guy often cannot escape the responsibility.

So the ancestors of the Poirot family used another new fermentation method.

It can quickly let the dough rise and rise, this is Bailuo Sandielang!

A special cooking technique that allows the dough to proof for the second time or even for the third time in an instant!

"Century-old noodles, there are still people who want to use this kind of thing"

"It's funny."

Seeing that Zhao Fuyu entered an inexplicable state, there was a wave of uneasiness in the hearts of the people at the food party, and they couldn't help but sneer.

In fact, according to common sense, this is also true.

Because the cultivation of fermented fungi has already reached the point of rapid change, compared with the old methods in the past, the method of using old noodles as noodles to speed up fermentation has long been recognized as an outdated method.

Even if it helps, it cannot be said at this time, and the opponent must be severely hit.

The so-called food halberd, of course, must be used to the extreme.

However, it is obvious that the factors outside this incident are well thought out, but they don't know what kind of situation Zhao Fuyu is in now.

Even if Nakie Ji personally provoked Zhao Fuyu at this time, he might not care, let alone an unknown guy?

The fine all-purpose flour is mixed with the century-old noodles, and the white dough has been made in just a short while. The skill of the hands is amazing.

It also uses the ordinary method left by the Bai Luo family in this recipe, which Zhao Fuyu has never learned before, and this recipe will not hide so many mysteries of the Bai Luo family.

In fact, Bailuo Sandielang's technique is a technique that Zhao Fuyu himself realized after entering this kind of situation similar to Zhu Youshu, with a clear mind.

He didn't quite know what this method should be called in Bai Luo's house.

It's just that the way of handling the dough with one hand has already dazzled people. It is obviously a simple stirring, beating and kneading, but it seems to have a sense of art and a solemn atmosphere.

So much so that no one present noticed that after the dough was put aside for later use, a second fermentation had already been carried out secretly.

In fact, the secondary fermentation of the dough is necessary to keep the flavor of the dough from being completely overwhelmed by the flavors of various eight-treasure seafood inside, and to form a balance between the flour and the filling.

Even the second fermentation is not enough, it has to be fermented for the third time, which is the so-called three-time wake-up.

These movements of Zhao Fuyu can naturally be achieved slowly over time, but once they are quickly overlapped, they can form an extremely soft and densely layered dough texture.

When the dough is kneaded again to remove the air inside, the dough will not be too fluffy or too thick, but will have a proper elasticity and a strong aroma of flour.

In addition to white flour dough, black dough dyed with black sesame seeds, green dough dyed with spinach juice, and red dough, besides carrots, Zhao Fuyu specially added a lot of spicy millet into it.

In addition to the four gods, five flavors are added.

Red is Suzaku, which is spicy.

Green is Qinglong, which is sour.

Black is basalt, which is bitter.

White is white tiger, which is sweet.

Then there is the salty taste, which is also the source of the umami taste, which will be revealed from the filling.

In fact, these flavors are matched with the filling, which is the mystery of the taste of "Sishen Seafood Babao Baozi".

The tasteless steamed stuffed bun skin is naturally good, but in Zhao Fuyu's opinion, it's not completely perfect. The four gods and five flavors return to the eight treasures, this is a complete cycle.

In the Baian recipe, the 'Sishen Seafood Eight Treasures Steamed Bun' is already beyond the reach.

But in terms of seasoning, Zhao Fuyu inevitably added some ingenuity.

Of course, this kind of ingenuity is different from the previous recipes. It is not the kind of recipe that greatly modifies the recipe itself. It is only slightly modified, and it has no impact on the structure of the entire recipe.

It can be said that Zhao Fuyu has made the least changes to the cooking since this food halberd, and this is the Four Gods Seafood Eight Treasures Steamed Bun, which is enough to show that this recipe has indeed reached a point where there is almost no way to improve.

The crystallization of the wisdom of the Poirot family for thousands of years, even in this era of food explosion, is still a great monument, and few people can match it, let alone match it.

Just after Zhao Fuyu had finished making the four doughs, and even everyone watched them being seasoned.

Only then did Cai Qing realize something belatedly.

The fermenting speed of these four balls of dough seems to be a little too fast!

Even if you use century-old noodles, you can use the yeast inside to speed up the fermentation and make the dough more extensible.

But such a fast fermentation speed is no longer something that a century-old face can explain.

Soon he thought of Zhao Fuyu's previous method that seemed extremely simple but had a solemn atmosphere.

At this time, he recalled Zhao Fuyu's techniques and compared them with those pastry chefs he had seen before, only then did he discover the difference.

Those seemingly ordinary rubbings seem to be an accelerated resonance wave.

The way of exerting force is completely different from that of ordinary pastry chefs.

This also caused them to have completely different effects when kneading the dough.

Ordinary kneading is just using the strength of your waist, wrist, and the rotation force of the center of the earth to make the dough stretch continuously.

In fact, it has no meaning for the fermentation of the dough.

But the details that Zhao Fuyu learned from the Bai Luo family are different. Every movement of them may seem a little redundant at times, but in fact, the warmth and vibrating strength of their hands penetrate deep into the dough.

It seems that it is just kneading the dough, but in fact, the secret power that can make people tremble slightly has been driven into the dough.

The ever-quivering dough is the secret of the speedy dough.

It is also a magical technique that outsiders cannot know at all, and is difficult to decipher!

During the constant shaking, the fermentation of the dough is like a spider web, expanding crazily, filling every place in the space.

This is a situation that can only be seen during the march, and it is from this point that the ancestors of the Bai Luo family got inspiration and created such incredible cooking skills!