Gourmet Beast Tamer

"Kaa Kaa ~"

The lard residue just out of the pan is still steaming. Even though the oil has been filtered once, the surface still shines brightly under the light.

This oily sheen is not cloying at all, but shines with a mouth-watering light along with the fried-to-golden surface.

The lard residue is only seasoned with a little salt, but the crispy texture mixed with the mellow aroma of the lard is enough to satisfy Danbao.

On the other side, Qin Lang put a large bowl filled with lard into ice water, allowing the lard to cool quickly across the wall of the bowl.

The clear lard is transformed into a soft and greasy solid state like mutton fat white jade at an extremely fast speed.

Next, open the puff pastry!

In Chinese dim sum, opening the puff pastry is a very important step.

At high temperatures, the water skin is fried in the pastry, creating a unique crispy effect.

The fat in the pastry is absorbed, giving the water skin a special layered effect.

"Gudu!"

After enjoying the lard residue, Danbao happily flew over.

The amount just now was just enough for it to be a snack.

With a huge appetite at this moment, it saw that Qin Lang was finally starting to make lotus cakes, and it immediately showed an expectant look.

"There is no work that you can help with next, so just watch from the side." Qin Lang ordered and started to work.

Mix all-purpose flour, water and lard evenly in a ratio of 5:3:1. Stir briefly and divide into two halves. Add red yeast rice flour to half of the mixture for coloring.

Then knead the dough vigorously until the dough has a smooth surface.

The longer the dough is kneaded, the more evenly the water, oil, and flour will be mixed, and the better the finished product will be.

By the time the kneading is finished, the dough with red yeast rice flour added will have a light red color, while the dough without red yeast rice flour will have a natural white color.

Wrapping the two pieces of water-skin dough in plastic wrap and setting them aside for making, Qin Lang started making the pastry without stopping.

Danbao, who was watching this scene from the side, moved closer to observe the water-skin dough carefully.

"Gudu?"

Why wrap it in plastic wrap?

"In order to make the water-skin dough more tough." Qin Lang answered while thoroughly mixing low-gluten flour and lard at a ratio of 2:1. "Otherwise, the water-skin dough will easily break during the puffing process, which will also affect the quality of the dough." The beauty of the finished product.”

I see.

Dan Bao nodded as if understanding.

Unfortunately, it seems that my cooking skills cannot be put to use on this occasion!

It looked at Qin Lang who had mixed the pastry evenly and started to knead the pastry into small pieces. It couldn't help but think of the fluctuations of combat skills that Qin Lang mentioned before.

If he had that combat skill, he would be able to help Qin Lang in more ways!

Thinking of this, Dan Bao is looking forward to breaking through to two stars.

However, it thought that the new combat skills awakened after rising to the star were uncontrollable, and it lowered its head in annoyance.

There are thousands of combat skills that have been discovered, and the probability of awakening a certain skill is too small.

Qin Lang on the side had no idea what was going on in Dan Bao's little head.

At this moment, he divided the prepared puff pastry into twenty small balls of the same size according to 6 grams each, and then divided the jujube paste prepared on the side into ten small portions according to 8 grams each.

The puff pastries of Chinese dim sum are divided into small puff pastry and large puff pastry.

For small puff pastry, the dough and pastry are first divided into small pieces, and then puffed one by one. For large puff puff, the puff pastry is cracked first, and then the opened puff pastry is cut into small round pieces with a round poke.

The former is more detailed and the latter is more efficient.

At this moment, Qin Lang chose the former.

After preparing the pastry and date paste, the water-skin dough made in advance has also reached a good state.

Divide the two-color water-skin dough into portions according to 8 grams each, and the puffing process officially begins.

"Gudu?"

What to do next?

Looking at the small round balls on the table, Dan Bao stopped thinking about skills and focused on Qin Lang's movements again.

"Watch it."

Qin Lang flattened a light red water dough ball and used it to wrap the pastry dough into a larger ball. Then he sprinkled a layer of flour on the dough table, took out a rolling pin and started rolling it.

Under the rolling pin, the water-skin-wrapped pastry was quickly rolled into long strips. The previous rolling process allowed it to avoid any breaks during the process, showing excellent toughness.

After rolling out the water dough and pastry until they are thin enough, fold it into three layers, roll it out into a long strip again, fold it into three layers, roll it out into a long strip again, and stack it into two layers to form a square puff pastry.

The three-three-two method of opening the pastry means that the skin and pastry inside have been stacked eighteen layers.

If you cut the puff pastry in half at this moment, the densely packed slices will be extremely clear.

The smooth operation made Dan Bao on the side unconsciously open his mouth.

And this is just the beginning.

Qin Lang followed the same method and prepared another uncolored leather dough and pastry.

Then stack two puff pastries of different colors together and roll them out!

After rolling out the two layers of pastry, press the edges with your fingers to expand them, then brush a layer of egg white on the white side as a binder, and put in the jujube paste as the filling.

Put the white noodles inside and the red noodles outside, wrap the jujube paste, and adjust the shape after closing to make it more rounded.

One, two, three...

Finally, ten lotus cakes appeared on the table, looking particularly happy with their round shapes.

Next, the lotus cake needs to be frozen for ten minutes to deepen the condensation of the lard and make the lotus bloom more obvious during the last step of frying.

After putting the lotus cake into the freezer of the refrigerator, Qin Lang thought, "If we get the daisy badge successfully, we can make egg yolk cakes to celebrate in the evening."

Egg yolk crisp? !

Danbao’s eyes brightened even more.

As soon as I heard the name, this is my favorite food!

"Gudu!"

"No hurry, make the lotus cake first." Taking advantage of the freezing time, Qin Lang and Dan Bao chatted.

After ten minutes, take out the lotus cake.

Close the bottom, use a knife to make three even cuts on the other side, and divide the lotus cake into six petals.

The depth of the center of the knife should be cut into the filling, and the length of the edge should be controlled.

If the length is too short, the fried lotus cake will not be able to bloom fully.

If the length is too long, the petals will fall off during the frying process and the overall quality will be poor.

This requires experience.

Heat the shortening to 50%, place a colander on the bottom, put the flower knife on top, and add lotus pastry to the bottom.

Use another spoon to scoop up the oil from the pot and pour oil along the center of the knife edge to encourage the petals to unfold.

Along with the sizzling sound in the oil pan, small bubbles of hot oil continued to bubble out.

Dan Bao's eyes widened as the lotus petals opened.

The jujube paste is exposed to the hot oil as the puff pastry unfolds. Under the stimulation of the hot oil, the sweet jujube aroma continues to explode. The unique fragrance of the puff pastry is mixed into it, just like the petals adorning the buds.

In the hot oil, lotus flowers bloomed in distinct layers.

Lotus cake, done!

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Contents of the easter egg chapter at the end of this chapter:

【Lotus Crispy】