Chapter 417: Oil-Crisp Dough

Egg tart, a dim sum that every Chinese person is familiar with.

From the corner-cutting version sold in small shops for 2.5 yuan each where the tart heart can't see the color of caramel and only has a piece of bright yellow, to the standard version priced slightly higher but widely acclaimed and stable in quality control at K-something-C, and the blind box version launched by major cake shops with various new products priced from low to high but not guaranteed to be delicious, egg tart can be said to be one of the most common types of dim sum.

So, has Qin Huai made such common dim sum?

Made it.

It's a shame to say, although Qin Huai has made it, his process of making egg tarts is even more corner-cutting than Zhao Chengan's. Qin Huai directly bought ready-made egg tart crusts and egg tart liquid from the supermarket, and baked a batch of so-called finished egg tarts at home with Qin Luo using an oven.

As everyone knows, Qin Huai is very unskilled in making pastry-opening dim sum.

Making pastry-opening dim sum requires making oil-crisp dough. Oil-crisp dough is a general term for dough used for all pastry-opening products. Pastry-opening dough is a dough kneaded by mixing water, oil, and flour. Dry oil-crisp dough is a dough kneaded by only oil and powder.

And oil-crisp dough can be divided into three branches: dark crisp, light crisp, and half-light half-dark crisp. Light crisp can be divided into big package crisp and small package crisp according to techniques.

Do you feel very professional and difficult to understand?

When Qin Huai first saw this explanation in the Dim Sum Encyclopedia, he didn't understand it either. Compared with basic dim sum like buns, shumai, various pastries, pasta, etc., that can be understood by looking at recipes, pastry-opening dim sum want to learn how to make it just by relying on text and pictures is basically daydreaming.

Anyway, with Qin Huai's talent, he didn't understand it when he looked at the Dim Sum Encyclopedia when he was a child. Of course, it was useless to understand it. The Qin family bought an oven in Qin Huai's second year of high school. Before that, there was no oven, which was really a clever woman who couldn't cook without rice.

Qin Huai still had an oven at home, bought a batch of semi-finished products in the supermarket now, and after baking two batches of egg tarts with Qin Luo to satisfy his addiction, he found relevant video tutorials online, explored for a period of time, and roughly figured out a way, able to make some simple pastry-opening dim sum, such as basic crispy cakes, peach cakes, etc.

As for egg tart...

To tell you the truth, Qin Huai had never associated egg tart with pastry-opening before coming to Zhi Wei Ju. Before mentioning pastry-opening dim sum, what Qin Huai imagined in his mind were those extremely exquisite and beautiful ones, similar to lotus crisp, apple crisp, pear crisp, mandarin duck crisp, etc., egg tart...

Qin Huai's impression of it was still a must-have single product in cake shops.

The number one pastry person, Master Zhou, would practice egg tarts hard during this period to research new directions for pastry-opening dim sum, which Qin Huai didn't expect. Of course, Qin Huai himself also ate very happily. Who can refuse a few extreme egg tarts that defeat 100% of the country in the afternoon tea time?

But this kind of dim sum, egg tart, says it is simple, it is very simple. If it really doesn't work, learn from Qin Huai and go to the supermarket to buy ready-made egg tart crusts and egg tart liquid, and bake it yourself at home, which is also considered made.

But if you want to make it complex, the difficulty is not low.

The essence of egg tart is a Western-style pie made with egg pulp as filling. According to Zhao Chengan's popular science, egg tart first appeared in the Great Britain. In the Middle Ages, there were similar foods on egg tart made of milk, sugar, eggs, and spices.

Later, egg tart was improved by generations of dim sum masters after it was passed to Hong Kong, becoming one of the famous four heavenly kings of Cantonese dim sum. Master Zhou wants to research Western-style dim sum, and the idea of starting from egg tart is actually very correct. After all, egg tart, as a Western-style dim sum, is a bit too Chinese.

And the improvement process of egg tart is actually the improvement process of pastry crust. At first, the tart crust of egg tart was thick and heavy, and later it was improved by countless masters generation after generation, turning the thick and heavy tart crust into pastry crust, making the taste more crispy, exquisite, and round. Such pastry crust, accompanied by the inner filling with rich milky fragrance, can feel the taste layer by layer, sweet but not greasy, fragrant, but gentle.

It can be said that how high the upper limit of egg tart is, the focus is on the tart crust, and the tart heart is just a filler. The tart crust wants the tart heart to be as delicious as it can be, it can be as delicious as it can be.

Now Master Zhou let Qin Huai make egg tarts, Qin Huai felt that Master Zhou probably misunderstood, feeling that he was very versatile, so he could make any dim sum. But egg tart...

Well, the difficulty of egg tart is not that high. Theoretically, Qin Huai can make it, but Qin Huai really hadn't made egg tart before.

There is no egg tart in the Dim Sum Encyclopedia, and Qin Luo never clamored to eat egg tart. If Qin Luo wants to eat, the cheap cake shop at the school gate is 3 yuan each, 5 yuan for two.

Although the taste is not very good, the pastry crust can be said to be quite bad, but it wins in being cheaper. If you can catch the batch just out of the pot, it is still quite fragrant.

Qin Huai looked at Master Zhou, his face showing difficulty in his heart, but on the surface he was calm and composed, saying: "Egg tart... I can try it, but Master Zhou, I basically haven't made this kind of dim sum before."

Master Zhou nodded slightly, his attitude was still very gentle, and he couldn't see bad emotions: "I know, I heard from little Tan that you are not good at pastry-opening dim sum and basically don't do it usually."

"When you first came, I only wanted your most proficient dim sum. You have also seen a lot in these few days, so I want to see what it is like when you make the dim sum you are least proficient in."

Master Zhou almost wrote the words "I know you are not good at this, no matter what you make, I won't scold you, after all, I am a tolerant Master Zhou in front of you" on his face.

Since Master Zhou said so, Qin Huai felt relieved.

It's not that Qin Huai has a glass heart and can't stand scolding. Qin Huai didn't get scolded less by Dean Qin and teachers when he was in the children's welfare home and studying. Children from the welfare home mainly have a good mentality.

Qin Huai was just simply worried that Master Zhou would be sarcastic about his egg tarts this afternoon, and tomorrow this sarcastic original words would spread to every corner of Zhi Wei Ju through Tan Weian's mouth.

Qin Huai has confidence in Tan Weian's business ability.

Although Qin Huai basically didn't see Tan Weian much in these few days (the workstation was not in the same place), and didn't hear any gossip from Tan Weian's mouth, he heard countless sentences: "I heard little Tan say..."

Today Master Zhou specifically pointed Tan Weian to help Qin Huai, and Qin Huai has confidence in Tan Weian's memory and mouth.

Qin Huai followed Master Zhou to the low-temperature area.

Qin Huai rarely comes to the low-temperature area. He has come to watch Master Zhou make egg tarts these few days, and the steps of making egg tarts are already familiar to Qin Huai.

The preparation of egg tart liquid needs no more words, very simple, belonging to having hands is enough.

The production of dough...

Qin Huai understands the truth, but there must be difficulty in practice.

Making egg tart crust requires the sand method, letting butter and dough fully fuse, and it is best to let the fat particles in the butter tightly wrap the dough, which can prevent the production of gluten. In the process of kneading dough, it is necessary to avoid kneading too much air into the dough. Dough full of bubbles is 100% capsized.

Of course, too little air will also capsize.

Su Gan was scolded so miserably these few days because he didn't grasp it well in the process of kneading dough. The most important thing for pastry-opening dim sum is the step of kneading dough. How to fully knead butter into the dough, how to grasp the temperature, how to grasp the air in the dough... these are very difficult to see from videos or books, need the master to teach hand-in-hand, need to practice step by step and learn step by step.

Qin Huai is obviously not taught by a master, which is also why he is very unskilled in pastry-opening dim sum, and this is also why his finger technique is not refined.

Qin Huai stood in front of the cooking table, unprecedentedly nervous.

He hasn't been so nervous for a long time. At this moment, he even empathized with the apprentices of Zhi Wei Ju. He suddenly understood why the apprentices didn't dare to look at him when he followed the attending physician to inspect the kitchen.

The apprentices were only checked for dim sum tasting by Master Zhou, and now Master Zhou is standing by Qin Huai's side waiting to watch him make it. ===== CHAPTER 418 =====