In the TV studio, the recording of the program continues.

Xie Baomin was shaping the little apple, and when he saw that Lin Xu had finished wrapping the apple filling, he said:

"Junior brother, go cut some carrot sticks and insert a small piece of tachyon in the middle. After the apples are formed, you can't put them on the eucalyptus board. You have to use the tachyon to pick them up. In this way, when steamed, the apples will grow more round and beautiful.

”

Can it still be like this?

Lin Xu felt like he had learned another trick.

I didn’t expect that carrots could be used in this way, and I didn’t expect that steaming round snacks would be so easy.

If you want to steam similar things in the future, you can use the simple method of using carrots and accelerator.

However, if you make it frequently in the store in the future, it would be better to buy a special steamer.

Lin Xu had seen that special steamer before, with non-slip stainless steel sticks welded to it, on which you can insert the snacks that need to be steamed and steam them, and even steam buns.

The high-stack steamed buns that were once famous in the Central Plains were steamed in this kind of cage.

Lin Xu took a few carrots and cut them about five centimeters apart.

This thickness allows the tachyons to be firmly anchored, while also having a certain amount of weight that will prevent the dough from tipping over during steaming.

After cutting, take a disposable bamboo tachyon and cut it off ten centimeters from the head of the tachyon.

Then slightly sharpen the broken part a few times to make a sharp point, then insert it into the carrot, leaving the tachyon head on top.

To make this kind of temporary buttress, you need to turn the complete tachyon head upward, so as to effectively prevent the burrs at the tachyon fracture from being left in the fruit and causing damage to the oral cavity.

Of course, it is best to use a professional steamer support, otherwise you will lose several carrots and a handful of disposable tassels in one steaming, which is too wasteful.

As soon as Lin Xu was done, Xie Baomin inserted a white pastry apple with the big end upwards into the tachyon.

The apple is pinched so vividly that even the wrinkles on the pedicle of the apple are made.

This will test the skills of the white gum, because the wrinkles not only need to be similar, but the most important thing is that the dough must also have similar traces after it is steamed.

Otherwise, the finished noodles will be similar in appearance but different in spirit, which will affect the final presentation.

"How did you do this part, senior brother?"

"Punch it out with the tip of a bamboo skewer. The apples usually come out with five sticks, so just press them five times."

Xie Baomin talked about the techniques of this step while doing it.

After he pinched the handle of the big end of the apple, he turned the apple over, with the small end facing up. He first pressed it with the tip of the rolling pin to create a deeper, straight pit.

Then pick up a bamboo skewer, the kind used to pierce sausages, and lay it flat so that the skewer and the straight hole formed by the rolling pin form a 90-degree right angle.

Use the tip of a bamboo stick to press it flatly along the straight pit, press the surface around the pit, then gently turn it a few dozen degrees, and press it again.

Turn it around like this, and press it five times in total, and the edges and corners of the apple flower pedicle will come out.

Hold the dough in your hands and pinch it a few times to create an apple shape. The upper and lower pits should be more obvious, and the waist in the middle of the apple should be pinched slightly thinner.

After steaming in this way, it expands and the shape of the apple can be perfectly displayed.

The difficulty of shaping the steamed pastry is not in pinching, but in accurately predicting how it will look after steaming and swelling.

Only those who can do this can be called a master.

After Xie Baomin pinched it carefully, he inserted the noodle fruit into Kuaizi's head again.

The whole process is simple and quick, giving people a feeling of "just that", but Lin Xu knows very well that every step of this thing is not simple, and it takes a lot of experience.

If you start hastily, you will definitely overturn.

If you are practicing in private, just roll over. We are recording a show at the moment. If the guy naughtily cuts the scene of the car over in the later stage, it will be a lot of fun.

"Boss Lin, don't you try one?"

Zeng Xiaoqi asked curiously when she saw Lin Xu standing aside with his hands behind his back as a spectator.

Wouldn’t it save more time if two people did it?

Why didn’t Boss Lin take action?

Lin Xu smiled and said:

"Today my senior brother is the chef, and I will start with him."

After hearing what his junior brother said, Xie Baomin was not polite. He handed Lin Xu the piece of noodles he had just left:

"Isn't there cocoa powder? Knead it into the dough to make it dark brown."

Oh?

What is this step?

Lin Xu took the dough and pinched it a few times. After relaxing just now, the dough expanded a little again. After adding sugar, the yeast was really active.

Just as he was about to ask, Xie Baomin took the initiative to say:

"The apple alone is not complete, it must have a stem, and the flower pedicle must also be tucked in a little, so that it looks dark and closer to a real apple."

Tsk tsk tsk, senior brother is really going to go big this time.

You even thought of the fruit stem and flower pedicle. The apples made in this way are completely indistinguishable from real apples, right?

He took the dough pot, kneaded some cocoa powder with his hands, mixed it in, and kneaded it repeatedly.

The cocoa powder is a little dry and is not easy to knead into the dough. You have to add it little by little and knead the dough into a brown color.

This kind of cocoa powder is also called chocolate noodles. Although it is a Western-style ingredient, it is widely used in Chinese food. For example, the common Hanamaki, unless otherwise specified, uses cocoa powder instead of traditional sorghum noodles.
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The reason is that cocoa powder is more beautiful in color. Just add a little bit into the dough to get the perfect color, while sorghum flour needs to be mixed in a lot to achieve the same effect.

In addition, sorghum noodles are rough and children do not like to eat them, and the price is also high.

Although the price of cocoa powder is high, the dosage is small and the taste is delicate, which children like.

In today's family, everything really revolves around the child... Lin Xu sighed inwardly, suddenly thinking that his own baby Shen was like a child.

Then take the time to steam some flower rolls for her to try.

If other people’s families have it, our good baby must also have it.

Shen Baobao, who was sitting in front of the computer in the office browsing autumn couple clothes, didn't know yet that her Xubao was secretly planning to make delicious food for her again.

After adding cocoa powder three times, Lin Xu finally achieved the effect his senior wanted.

Xie Baomin finished shaping all the noodles, brought the basket over, put the noodles in one by one, then covered the basket with a layer of plastic wrap and let it rest for ten minutes before steaming.

Regardless of whether you are making steamed buns or steamed buns, do not steam them in the pot immediately after they are formed.

After relaxing, the dough will rise more thoroughly and become softer.

Taking advantage of this time, Xie Baomin began to make apple stems.

Take a little brown dough from the batter, place it on a eucalyptus board and rub it with your thumbs, until it is a long strip with one end larger and the other smaller, about two or three centimeters.

"Young baby, this is thinner than a toothpick."

Lin Xu sighed in admiration. In the past, his senior brother always said that he was not proficient in white gum. At that time, he thought it was completely incompetent. Now it seems that this so-called lack of proficiency is compared to the level of red gum, right?

Cameramen from two TV stations came over, holding up their cameras and shooting with telephoto lenses.

The handle of this fruit is too thin, so it can’t be clearly captured with the camera that usually shoots videos in Taiwan. Relatively speaking, the telephoto camera can capture it more clearly.

Make enough fruit stems according to the amount of dough, then set up the steamer and start boiling water.

After the water boils, don't rush to remove the fruit. Instead, place the rolled fruit stems on baking paper, then place them on the grate of the steamer and start steaming.

The fruit stalks have been steamed in advance and can be left outside to dry for a while to harden the surface of the fruit stalks, making it easier to insert them into the fruit.

Moreover, it is slightly hardened by air-drying, and is closer to the appearance of the real fruit stem.

Steaming fruit stems is very simple and only takes about three minutes.

After taking it out from the pot, the fruit handle has obviously become thicker and is now about the size of a toothpick.

Take it out and set it aside to dry, then bring the steamer filled with noodles to the top of the steamer and start steaming.

"How many minutes to steam?"

"Eight minutes, steam for eight minutes and it will be ready."

Xie Baomin was not idle during the steaming process. He took the beetroot he brought over and quickly peeled off the skin, then cut it into thin strips and put it into a basin.

As soon as I put it in, red juice gradually oozed out from the bottom of the pelvic floor.

"Senior brother, what is this used for? Is it colored?"

"Yes, it is used to color the pasta. It is forbidden to use artificial pigments in high-end pastries. Natural pigments must be used. This way the color will be more beautiful."

At this point, everyone can finally take a breather.

Zhen Wensheng brought over two cups of tea:

"Before, we watched Boss Lin cooking too much, which gave us the illusion that we were also cooking masters. Who knew that when Chef Xie came today, he directly brought us back to our original form."
To be continued...