God of Cooking, grilling skewers attracted the fairy beasts

If you use flower sauce directly as the filling, it will taste sweeter.

In this case, it is also necessary to add an appropriate amount of fried glutinous rice flour to improve the taste and softness of the filling.

"But I don't have glutinous rice flour!"

Only when Li Heng was halfway done did he realize that he was missing glutinous rice flour. This very important ingredient was definitely too late for anyone to find now.

What's more, he is not in Tiandao Sect, so there is no way to issue tasks.

"Let me think about it, it should be replaced by something else."

Everyone saw that Li Heng suddenly muttered a few words to himself, put down the things in his hands, held his chin with his hand, and began to think deeply.

"Brother Li Heng, what's going on?"

Xiao Chi was a little curious and asked the person next to him in a low voice.

"It seems that junior brother must have encountered some difficulty."

Su Lingxuan guessed.

"Ah? Then we can't eat flower cakes?"

Lu Xiaoxiao also felt that Su Lingxuan's guess was reasonable, and was inevitably a little frustrated. After all, she had been looking forward to it since yesterday.

Judging from Li Heng's culinary talent, if he couldn't solve the problems he encountered, others would definitely be helpless.

"found it!"

After a while, just when everyone was about to give up, Li Heng suddenly slapped his thigh and shouted excitedly.

After searching his memory, Li Heng finally remembered the content of a cooking tutorial he had read before.

Since he was on Earth, Li Heng could buy all kinds of condiments or ingredients he wanted directly.

So he just read the teaching post for fun and never put it into practice.

Unexpectedly, when it was actually used, he vaguely remembered that he could use a one-to-one mixture of ordinary flour and starch instead.

"It seems we are quite lucky. Uncle Master found a solution so quickly!"

Li Heng was happy, and they were happy too.

After having the idea, Li Heng immediately started taking action.

First add a spoonful of flour and a spoonful of starch to the pot and stir-fry over low heat.

Let cool and then add it to the flower sauce that has been sifted through the sugar liquid.

After stirring until there is no dry powder, pour in a small spoonful of vegetable oil and stir evenly again.

Then divide the mixed flower sauce into small balls weighing five cents, roll them into balls, and put them in the refrigerator for half an hour.

"Huh~ The biggest problem has been solved, the next thing will be much simpler!"

After Li Heng breathed a sigh of relief, he finally decided to start making water-oil skin and puff pastry.

Shuyoupier is made from all-purpose flour mixed with lard, water and sugar.

The so-called all-purpose flour actually refers to flour ground from ordinary wheat.

In contrast, high-gluten flour and low-gluten flour actually have the same ingredients.

It's just that the protein content of the three types of flour will be different.

High-gluten flour has the highest protein content, is white with a slight yellow color, and has high viscosity. This kind of flour is usually used to make bread.

Cake flour is milky white and can be used to make biscuits or cakes.

Li Heng took out an empty basin and first added three ounces of ordinary flour, then: a little more than one ounce of lard, four ounces of white sugar, and one ounce and a half of hot water.

He was worried that the ratio of various ingredients could not be grasped well, so for this first try, he did not plan to make a lot at once to avoid waste.

After all the ingredients are added, you can start kneading the dough, just knead it into a smooth dough.

After kneading the dough, divide it into balls weighing four cents each. After rolling into balls, cover with a damp cloth and set aside to rest for a while.

While waiting for the noodles to wake up, naturally you can't be idle. You can also take the time to make the puff pastry.

Making puff pastry requires low-gluten flour, and Li Heng only had medium-gluten flour.

However, this is no big deal, because he also knows two ways to turn all-purpose flour into low-gluten flour.

The first is to steam directly in the pot. As long as the inside of the steamer is kept dry, put the ordinary flour in and steam for twenty minutes. At this time, you will see that the flour in the pot has agglomerated.

Then just use a rolling pin and crush it into powder again, so that you can get cake flour.

But this first method was still a bit troublesome for Li Heng, so he decisively chose the second one, which was simpler.

That is, by directly mixing flour and starch in a ratio of four to one, low-gluten flour can also be obtained quickly.

After a few minutes, Li Heng got what he wanted.

Add one ounce of lard and two ounces of low-gluten flour into the basin, stir into dough first, and then knead it into a smooth dough with your hands.

The following processing process is similar to that of water and oil dough. The dough is also divided into smaller pieces first.

The weight is about half of the previous one, which is two cents.

After the pastry is finished, it’s almost time to make the water-oil crust. Next, it’s time to start making the pie crust.

Li Heng took out a piece of water-oil skin and flattened it with the palm of his hand to keep its thickness as consistent as possible. As a chef, this was naturally something he couldn't handle.

Then put a pastry on the water-oil skin, wrap the pastry with water-oil skin, and then slowly tighten it with the tiger's mouth.

After sealing, roll the mixed dough into a ball, put it on the cutting board, and roll it into strips.

Use a rolling pin to roll the strip into a ox tongue shape, roll it up, and then roll it into a ox tongue shape...

You can do this process a few more times to make sure the dough is tighter.

After rolling up the dough for the last time, gently fold the two ends in half, pinch and flatten, and roll it into a thin pancake shape.

"Do you understand why Brother Li Heng did this?"

Lu Xiaoxiao really couldn't understand and couldn't help but ask.

In her opinion, water-based dough and puff pastry are both mainly made of flour, so why do they need to be separated first and then kneaded together again?

"don't know."

The onlookers shook their heads. Their thoughts were the same as Lu Xiaoxiao's.

Li Heng would definitely not do something unnecessary like taking off his pants and farting.

There must be a reason why he did this.

After repeated rolling, the water-oil skin and pastry have become a whole

However, due to the different properties of the two doughs, the pastry is separated layer by layer by the water and oil crusts, thus forming a layered feel.

This layering will become more obvious after heating, achieving the crispy effect Li Heng wants.

"It's okay if you don't understand. If you want to eat it in the future, just follow my instructions."

Li Hengcai didn't have the time to explain the principles to them one by one.

Now that the crust and fillings are ready, I can finally start wrapping the flower cakes.

Just like wrapping pastry, wrap the filling into the pie crust, tighten and shape it into a round shape, and then press it into a pie shape.

In order to prevent the cake from cracking during heating, you need to poke a few small holes in it with a bamboo skewer.

Place the pressed flower cake on the baking sheet. For the sake of beauty, you can also print some beautiful patterns on the cake.

Li Heng had an idea and made a seal with a radish, and then glued it with the sugar juice filtered from the flower sauce.

The word "Heng" is printed on each cake.

After filling the baking pan, place it in the oven and bake for one stick of incense.

The oven Li Heng used was definitely not an electrified one, but powered by spirit stones. By the way, this oven was made by Tie Ming.

The flower cake that has been busy for two days is finally ready.

Pictures are coming!