Chapter 440: The Strength of the Textbook

After the morning meeting was canceled, there were even more masters who came to watch Qin Huai make white flour steamed buns.

What? It's not good to slack off like this when the boss is present. What do you know? Can a master's business be called slacking off? This is caring about the recent situation of Master Xiao Qin who came to communicate.

Besides, isn't the boss also slacking off?

Isn't Tan Weian, who was squeezed out and wouldn't necessarily see Qin Huai's movements even if he jumped up, also slacking off?

Tan Weian wasn't actually very interested in Qin Huai making white flour steamed buns; he mainly wanted to squeeze in and have Zhao Cheng'an return his phone to him. However, there were too many people and his seniority was too low, so he didn't dare to squeeze at all, and could only watch from the outside, slacking off by the way.

Qin Huai was kneading dough.

When Qin Huai was still a breakfast shop master, his dough-kneading technique could be said to be far ahead of others. The best-selling item in the Qin family breakfast shop was meat buns. The purpose of the Qin family breakfast shop selling buns was small profits but quick turnover. To say they used very good raw materials, it certainly couldn't be that good. They could only manage not to cut corners and not be an unscrupulous merchant.

After all, everyone was a neighbor. If they really used some unclean ingredients to make guests sick, the residents of Sanmalu residential area could come to smash the Qin family at any time.

Quxian was just that simple and honest in folk customs.

Later, Qin Huai realized that he was no longer a breakfast shop master; he was a true pastry chef, and even a master. After that, Qin Huai's dough kneading didn't hold him back either.

As long as he wanted to, he could always knead dough that was better and more suitable for the corresponding snack than his peers. Even though his dough-leavening level was only advanced, in the current era where pastry is obviously declining and there is a gap between the old and the new, advanced dough-leavening among peers is already very good.

Zhao Cheng'an's cooking level was higher than Qin Huai's, and correspondingly, his dough-kneading level was also higher than Qin Huai's. But according to Qin Huai's judgment, Zhao Cheng'an's dough-leavening was also likely only advanced, and even Zhou Yan or Wang Jiayi's dough-leavening might not have reached the master level.

There were quite a few masters in Does Zhi Wei Ju who had reached the master level. To become a master who could stand on his own in Does Zhi Wei Ju, the numerical panel must pass.

Under such absolute numerical crushing, many technical deficiencies and small problems in details exposed by Qin Huai when kneading dough were seen clearly by a group of masters.

But the masters didn't care.

The masters were all surprised by Qin Huai's smooth rhythm and state.

Pastry chefs need a state when making snacks. Technique is technique, and state is state. This is like a top student taking an exam. If the top student is affected by some things, even if they originally knew some questions, they will make mistakes at that moment.

Chefs are the same. Theoretically, as long as your technique is there and you have succeeded before, you will know this thing. But this is only theoretical. In actual operation, there will be various unexpected situations. No chef can guarantee that they will not make any mistakes within their ability range.

If there are really no mistakes, it means the state is very good.

In the case of no mistakes, plus a little bit of "gods block and kill gods, Buddhas block and kill Buddhas," today this snack must be done best, the confidence and momentum of "I am the best in the world," that is an extraordinary performance.

Qin Huai now has this momentum.

He didn't write "I am the best in the world" on his face; he wrote "My style, my path, my direction, my aesthetics are the most awesome" on his face.

His dough was kneaded very neatly.

Neater than the dough Zhao Cheng'an, the robot, usually kneads.

No one spoke; everyone was watching Qin Huai knead dough. As a photographer, Zhao Cheng'an, even though his seniority was very low, still occupied the front row position, holding his phone with both hands without moving, constantly adjusting the angle to zoom in and out, fearing to miss a little bit.

The dough was kneaded, and the next step was waiting for fermentation.

The fermentation time for steamed bun dough is very long. Qin Huai couldn't just stand by the dough and wait for it to finish fermenting without doing anything. After thinking about it, Qin Huai decided that since he had already made white flour steamed buns, he might as well make his specialty and signature wine-brewed steamed buns, and started kneading dough again.

Master Hua's eyes were glowing on the side. If it weren't for the fact that it was really inappropriate for him to speak on this occasion, he would have wanted to go up and grab Qin Huai's hand and beg him: "Xiao Qin, don't just think about steamed buns anymore. There are many snacks that can be made with flour. Let's return to the right path and make some hand-pulled noodles or stretched noodles!"

Unfortunately, Master Hua could only think about it.

There were many masters like Master Hua whose eyes were glowing.

Flour snacks are not like rice cakes and tangyuan, which are relatively niche snacks. There are really too many snacks that can be made with dough. 80% of pastry chefs are good at flour-based snacks.

Frying, boiling, steaming, and deep-frying are all very suitable for flour snacks. The entire Does Zhi Wei Ju couldn't find any pastry chef who couldn't make flour snacks.

To be precise, it was very difficult to find a pastry chef who couldn't make flour snacks at all.

Quite a few masters were a bit eager to move, quietly looking at Master Zhou, wanting to roll up their sleeves to show their muscles and wrestle with Master Zhou.

1v1 certainly couldn't beat him; Master Hua had already told everyone with blood lessons, but what if it was nv1?

Solve Zhou Guanghai first, then solve the others.

Boss Su:...

Boss Su had a premonition that he would be very busy in the next morning meeting.

Qin Huai was still kneading dough as if he had divine help.

After confirming that stacking numerical values could produce the strongest version of the answer, Qin Huai suddenly had no thinking, anxiety, or annoyance. The difficulties and problems that had been in front of him before all vanished in an instant.

Before, he would think about whether the direction was wrong, whether the technique was wrong, whether there was something he hadn't realized, and how he should find his own personal style.

Now he didn't care about these at all.

What direction, technique, and realization—the reason these problems appear is because the basic numerical values are not high enough. To put it bluntly, it's because you are bad; if you are bad, practice more.

Learning is like sailing against the current; if you don't advance, you retreat. Making snacks is also the same. There is no such thing as opportunism. As long as the numerical values are full, any problem is not a problem.

The results of a grandmaster and the version answer are there. In fact, Qin Huai had this version answer a long time ago, but he was too bad at that time, and he couldn't understand the version answer even if it was placed in front of him.

The game system that issued the teaching materials obviously also discovered this problem and threw a low-level textbook to Qin Huai, letting him watch the rice cake transition first.

Soon, the dough for the first batch of white flour steamed buns finished fermenting and was steamed in the pot.

The white flour steamed buns were out of the pot.

Very fragrant and standard white flour steamed buns.

The appearance was standard, the color was standard, and even the steam and the unique flour fragrance produced after the wheat was steamed, which drifted out with the steam, were so standard.

The masters ate the standard steamed buns one by one, chewing carefully.

Everyone who eats steamed buns is a connoisseur, including Tan Weian. The moment the steamed bun was in their hands, everyone started to score this steamed bun involuntarily.

The size was very suitable, just right for one hand. The appearance was standard, soft when pinched, firm and elastic. You knew it was a good steamed bun with one pinch.

One bite down, it was soft, warm, and hot. The steamed bun skin was smooth with a unique fragrance and texture. The inside was firm and chewy but not dry. When chewing, you could taste the slight sweetness caused by the starch being chewed, and the wheat fragrance was rich. Even because the steamed bun had just come out of the pot, you could faintly feel the wonderful texture brought by the steam.

What a standard, ordinary, and delicious steamed bun.

To say it was top-notch delicious, that certainly couldn't be counted. It was just a steamed bun, a steamed bun that was delicious to eat alone, and also delicious to break open and spread with fermented bean curd, add pickled vegetables, add salted vegetables, or even add spicy strips.

But it was definitely beyond expectations.

Until they ate this steamed bun, many masters suddenly understood the bold words Qin Huai said just now.

Such an ordinary steamed bun that seemed to be made casually could indeed show a chef's true strength to the greatest extent. Now this version is enough to make people pleasantly surprised. If it were better, even two grades better... ===== CHAPTER 441 =====