Chapter 37: The Key to Wine-Brewed Steamed Buns

After watching the video tutorial once, Qin Huai didn't believe in evil and watched it again.

This time he had a new harvest.

He found that people really can't be generalized.

Jiang Chengde in the video, his movements were flowing like water, his state was leisurely, he had time to chat with his wife when the steamed buns were half done, could leave the kitchen to coax children, and could boil rice porridge and cut some side dishes by the way.

Outside the video, he was highly nervous throughout the whole process, his eyes staring at the dough, and he didn't even dare to blink at the critical moment. Watching the dough become locust flower steamed buns after this, this, this, and that.

Brain: Learned it?

Hand: Get out!

Qin Huai didn't believe in evil and watched it again.

Qin Huai began to scratch his head.

He knew that every ordinary thing might contain unique skills that couldn't be seen.

For example, dough leavening, theoretically, it is the process of yeast fully reproducing and producing gas under certain temperature and humidity conditions to promote dough expansion. But in actual operation, the wisdom of countless pastry chefs over the past hundred years can always add some special techniques to this simple small step.

What is written in the book is one thing, and actual operation is another. Watching others do it is one thing, and learning it yourself is another.

When Qin Huai studied wine-dregs steamed buns back then, he couldn't make the taste in the recipe according to the method in the recipe. Now watching Jiang Chengde's video tutorial, his intuition told him that even if he followed the method in the video, he couldn't make the steamed buns in the video.

Unique skills are not so easy to learn.

How many chefs with poor talent can't learn it even if they are taught hand-in-hand by old masters? Relying solely on watching videos to learn is really too difficult.

Qin Huai understood Qin Congwen's inner activities for many years for the first time.

Both are making pastries, you have hands, I have hands, this is dough, that is also dough. Under the same environment, why is the gap between the kneaded dough so big?

Locust flower steamed bun tutorial, let alone the most critical step: Qin Huai didn't understand the mystery of using a small amount of honey to ferment the dough, even the kneading of the dough throughout the whole process, Qin Huai didn't understand a little.

What kind of technique is this? How can the dough become so perfect after this, this, that, and that?

Isn't the raw material a mixture of gray flour and buckwheat flour?

With this kind of raw material, how can it be kneaded into such a smooth, fluffy, elastic, extensible, and moist dough that is so suitable for steamed buns?

After watching the locust flower steamed bun video tutorial three times to no avail, Qin Huai began to study the wine-brewed steamed bun video tutorial.

Wine-brewed steamed buns and wine-dregs steamed buns are actually the same food, just called differently. Qin Huai had studied it and was very familiar with the production process.

What made him feel slightly comforted was that Qin Wan's level was very approachable.

Unlike Jiang Chengde's hands, Qin Wan's hands were a pair of standard housewife's hands. The thin calluses on her hands were more like those produced by embroidery and labor. Her fingers were slender, her nails were round, and this pair of beautiful, delicate, and gentle hands.

Her movements when kneading the dough were as delicate, gentle, and slow as her hands.

Slow is a very good point in the teaching process.

Only by being slow can you see her every movement clearly, and only by being slow can you feel where the key is and where it is harmless. Qin Wan was very careful when making steamed buns, never left the chopping board from beginning to end, and even guarded the boring fermentation process on the side.

Thanks to this careful teacher, Qin Huai discovered the subtlety of this wine-brewed steamed bun from the century-old secret recipe of Qin's Pastry Shop in the first time he watched the teaching video.

Temperature.

Temperature control runs through almost the entire production process of wine-brewed steamed buns.

Warm water when kneading the dough, cooling down when kneading repeatedly, heat preservation during the fermentation process, wet cotton cloth soaked in hot water under the chopping board when exhausting, and even the stove fire that needs to be adjusted with iron pliers from time to time when steaming on the pot, all show that the key factors for making good wine-brewed steamed buns are temperature and heat control.

Qin Wan didn't speak angry words, wine-brewed steamed buns are indeed not a technique that can be stolen by a single recipe.

In an era without thermometers, humidity detectors, gas stoves that are more convenient to control heat, measuring cups, graduated scales, and insulation devices, wanting to control these requires the chef's thousands of practices and precise intuition.

And Qin Huai is just a chef with good intuition.

And possesses very complete modern technology.

"No wonder wine-brewed steamed buns have a certain probability of production failure." Qin Huai muttered, couldn't help but complain, "If you can't learn it even if you are taught hand-in-hand, then Qin Wan's brother is not only poor in talent, but also didn't learn it with heart."

After watching the wine-brewed steamed bun tutorial, Qin Huai felt he could do it again.

Locust flower steamed buns can't be made, can't he make wine-brewed steamed buns after watching the complete strategy? Qin Wan's video tutorial is simply too thoughtful compared to Jiang Chengde's. Sure enough, she is the representative of beauty and kindness.

Qin Huai jumped up from the bed with a carp jump and looked at the time.

Just 5:00 PM.

It's a good time to make steamed buns.

What? You say going to the shop to make steamed buns at this time counts as overtime?

Qin Huai waved his hand, indicating it was impossible, absolutely impossible.

How can making steamed buns be called overtime? He is clearly self-supervising, self-improving, and using off-duty time to learn new skills.

Qin Huai left home with "Complete Collection of Snacks" and went to the Cloud Canteen.

As for why Qin Huai wanted to bring "Complete Collection of Snacks"... mainly to explain why he was clearly going home to sleep and rest, but suddenly had a whim to make wine-brewed steamed buns, and it was very likely to be amazing and wash away the shame.

Don't ask, asking is that the bedtime reading choice is good.

"Complete Collection of Snacks", the best choice for children who love cooking before going to bed.

When Qin Huai arrived at the Cloud Canteen, the regular customers who ate early had already eaten the standard set meal of two meats and two vegetables.

As a rising star who defeated 25% of restaurants in the neighborhood in terms of reputation, the Cloud Canteen had also accumulated a batch of regular customers who were active in eating since it opened.

Breakfast regular customers are mainly grandpas who run in the morning, and dinner regular customers are mainly residents of this community and nearby communities.

Because Chen Huihong often comes to the Cloud Canteen to eat, and every few days she buys out snacks and takes them to the neighborhood committee as afternoon tea. Chen Huihong's loyal fans all believe in Huihong's selection and trust that the Cloud Canteen's kitchen is absolutely clean and hygienic and doesn't use inferior ingredients.

Plus the canteen's lunch and dinner prices are affordable and the dishes are rich, many owners who haven't hired a housekeeping aunt, or whose previous housekeeping aunt resigned due to things and haven't found a favorite aunt yet, have put down their spatulas and lived a happy life of eating in the canteen every day.

These regular customers all know Qin Huai.

Little Master Qin, the boss and the anchor of the canteen.

The young man has a stable personality, speaks well, has excellent craftsmanship, is kind to others, and the only shortcoming is that he is too lazy, goes to work at 4:00 AM every day, and gets off work on time at 12:00 PM. The variety of snacks is extremely limited, and the amount of steamed buns made in the afternoon is also very small.

Everyone expressed that if Little Master Qin could overcome the problem of laziness, everyone's stomach would be even better.

As soon as Qin Huai entered the canteen, the diners who were eating and chatting greeted him one after another.

"Little Master Qin, come to eat."

"Little Master Qin, are you selling mung bean cakes tomorrow? You haven't sold mung bean cakes for two days, the little devil in my house really can't stand crying."

"Little Master Qin, eat melon? Luo Luo told me last time that you love eating melon, I specially bought a box!"

"Forget it, it's clearly you being greedy for cheapness by buying a box in a group."

"Nonsense, am I that kind of person who is greedy for cheapness!"

"Little Master Qin, are you still making locust flower honey steamed buns? My relative's second nephew is a beekeeper, the honey quality is good, specially for export. What kind of batch in April is rare, I don't understand that thing, I bought a few bottles and found it is indeed good, I will bring you a bottle!"

Qin Huai stopped and looked at the grandma who was eating jujube cake with winter melon soup, wearing a gold bracelet on her chubby hand, and looking slightly rich.

Qin Huai searched for two seconds and found the information about this grandma.

Grandma Ding, resident of 904, Building D, over 60 years old. She has many children, and every holiday, her grandsons, granddaughters, grandsons-in-law, and granddaughters-in-law all come to find grandma to play.

The eldest granddaughter loves eating jujube cake, the second granddaughter likes milk buckwheat steamed buns, the little grandson loves locust flower honey steamed buns, the eldest grandson loves mung bean cakes, and the little granddaughter fell in love with the combination of maple syrup and goat milk buckwheat steamed buns two days ago.

Qin Huai had been crazily making buckwheat steamed buns during this time, trying every combination. The locust flower honey was used up last week and no new one had been imported. It had been a long time since locust flower honey-flavored steamed buns had dropped.

It seems that even a kindergarten principal will be forced to come up with strange tricks by her little grandson because she can't balance a bowl of water.

Qin Huai nodded with a smile, showing a surprised expression: "Really? Grandma Ding, thank you so much, I have been worrying about not finding high-quality locust flower honey recently."

Grandma Ding:!

Diners:?!

Ding, you are overtaking on a bend, you are cheating!

(End of chapter) ===== CHAPTER 38 =====