Chapter 85: Leading a New Trend

The failure of the second batch was not as serious as the first batch.

Half a batch of Crab Shell Yellow, half a batch of hollow shaobing. Compared to the first batch, the Crab Shell Yellow didn't feel dry when eaten, at most feeling not crispy enough.

However, Crab Shell Yellow is a dim sum with hidden crispness, with sesame on the outside and crispy dough hidden inside. As long as it can be crispy when entering the mouth, most people wouldn't be able to tell if it's slightly lacking.

Not to mention someone like Ouyang.

Even if the Crab Shell Yellow was so dry that it was overly crispy, and one bite was full of crispy skin and fresh shrimp without tasting any shrimp flavor, he would only think it was because he came late and didn't eat the hottest one, and wouldn't suspect there was any problem with the dim sum itself.

Compared to the Crab Shell Yellow that only slightly failed, the problem with the hollow shaobing was somewhat obvious.

People who often eat shaobing know that shaobing requires crispness on the outside and softness on the inside, and the requirements for heat control are very high.

If you use an oven, you can greatly make up for the lack of heat control, but if you bite the bullet and force it...

The hollow shaobing will tell you, I am not something that any chef can make casually.

Qin Huai wanted to make another batch, but it was too late.

Zhang Shumei had arrived.

The first time he used the oven to make shaobing, he didn't control the heat well, and the failure was a bit severe. For this kind of failure that was so obvious that it didn't even need much advice to improve, Qin Huai felt there was no need to force it on Luo Jun.

Excellent tasters should be used where it counts.

Qin Huai stuffed all the shaobing to Ouyang and packed the Crab Shell Yellow.

Ouyang happily took the shaobing, feeling that Qin Huai was really thoughtful, fearing that he would have no taste just drinking pork rib soup, so he also stuffed some staple food.

Fulfilling Shaobing with soup, delicious!

But why was this shaobing hollow? Ouyang always felt that there should be something inside this shaobing.

Zhang Shumei took the packed dishes and said, "Mr. Luo said he wants to drink tangerine peel tea again tomorrow, and asked me to continue delivering ingredients to you, Master Xiao Qin."

"Then did he say he wanted to eat anything else?" Qin Huai asked.

Zhang Shumei hesitated for a moment, slowed down, and made up her mind: "He said to tell you not to neglect your proper work, messing around, hitting here and there, boiling soup today, Crab Shell Yellow tomorrow, and to let you focus on making nian gao."

Qin Huai:...

Very good, Luo Jun was dissatisfied with sending voice messages and sent a messenger over.

"Then I'll make Jiang Mi Nian Gao tomorrow," Qin Huai said with a smile.

Ouyang, who was sitting at table 9 gnawing on shaobing, curiously poked his head out, still unable to figure out why Qin Huai suddenly had such a good relationship with Luo Jun, and even set up a private kitchen for Luo Jun, having whatever he wanted to eat.

He and Qin Huai had been good brothers for so many years, and he could only come over to drink a bowl of soup every afternoon.

"Sigh." Ouyang let out a deep sigh and took another fierce bite of the shaobing.

This shaobing was really chewy.

It was all because his parents were not competitive enough; why didn't they go to Guangdong for a trip and adopt Qin Huai while they were at it?

Ouyang continued to gnaw on the shaobing.

When Qin Huai's third batch of shaobing + Crab Shell Yellow was about to come out of the oven, Luo Jun's WeChat voice message arrived.

Luo Jun used a portion of imperative sentences, a small amount of exclamatory sentences, mixed with rhetorical questions and declarative sentences to express his dissatisfaction with today's Crab Shell Yellow, as well as his comments.

The comments were very pertinent.

It could only be said that he was worthy of being a Bi Fang who had lived in the human world for 92 years; his mouth was really picky. Luo Jun didn't know how Qin Huai made the Crab Shell Yellow, but he immediately tasted that the heat control during the baking process of the Crab Shell Yellow was not very even, and the excessive evaporation of moisture in the shrimp meat caused the meat to be a bit dry and lose its flavor.

Luo Jun suspected that Qin Huai did it on purpose, because he felt that with Qin Huai's level, he would never make such a low-level mistake as pressing the wrong oven time, which only Chen Huihong would do.

Qin Huai could only explain to him that it was baked in an oven today.

Luo Jun was even angrier; you actually let me eat experimental products.

Qin Huai asked him if he would eat the test-made Jiang Mi Nian Gao tomorrow; he was prepared to follow Qu Jing's taste, making the nian gao softer and stickier, and adding more sugar.

Luo Jun said he would eat it.

Qin Huai continued to bake Crab Shell Yellow.

For the next few batches of Crab Shell Yellow, Qin Huai distributed them to the grandpas and grandmas camping out in the canteen, without charging money, purely giving back to old customers.

After all, the quantity was not large, and the quality could not be guaranteed.

The grandpas and grandmas were stirred up again.

Before it was even dinner time, the news had spread through the nearby communities.

Master Qin had fallen in love with playing with the oven, using the oven to spend time and effort baking Crab Shell Yellow and hollow shaobing; those who were free should come quickly.

After sending off the last batch of hollow shaobing, Qin Huai asked An Youyou to clean the oven and put it in the corner, and went back to rest himself.

There was no need to eat dinner; he had filled himself up tasting during the afternoon.

On the way home, Qin Huai sent a message to Huang Shengli, telling Huang Shengli that he felt this method of using an oven to practice heat control was very suitable for him, and thanked Huang Shengli for his thoughtfulness.

This kind of tricky method, one could tell at a glance that it was a practice method specifically thought out by Huang Shengli for him.

Huang Shengli's disciples didn't learn pastry.

Dong Shi held Huang Shengli's phone and read the message Qin Huai sent to him.

Huang Shengli listened and nodded happily, rubbing his waist. Distracted, he scooped too much oil. It didn't matter; Huang Shengli noted down this dish, and when eating dinner in the evening, he just wouldn't eat it himself, letting Zheng Da eat more.

Zheng Siyuan, who was making fried dough twists at the cooking station on the side, stopped his movements, thought for a moment, and said, "Master Uncle, do you have this kind of small oven at home?"

"Ah?"

"I also want to practice heat control."

Huang Shengli: "... Siyuan, your heat control level is much stronger than Xiao Qin's; you don't need to practice."

"Learning has no end," Zheng Siyuan said seriously. "Qin Huai's pastry level is about the same as mine, but his heat control is far weaker than mine, which shows that my heat control still has a lot of room for improvement."

Huang Shengli found that he couldn't understand the logic of this statement. Forget it, he didn't understand young people nowadays.

"I seem to have one at home. I'll have my son look for it in the old house later. Do you want the tutorial I sent to Qin Huai?"

"Yes, thank you Master Uncle."

Dong Shi listened on the side and asked Dong Li somewhat confusedly: "Brother, if Senior Brother Zheng also apprentices under Master, is he a senior brother or a junior brother?"

Dong Li felt that Dong Shi should go and cut 200 jin of radishes to cut off his curiosity.

"Is using an oven to practice heat control so useful? I watched for a while this afternoon and found that Qin Huai's heat control seems to have improved quite a bit. Brother, Master always says my heat control is not up to standard; should I also buy an oven and take it home to practice secretly?"

Dong Li pointed to the radishes not far away: "Don't think about it, go cut radishes."

Qin Huai didn't know that he had already led a new trend of practicing heat control; he just purely felt that using an oven to bake Crab Shell Yellow and hollow shaobing felt really good.

Although it was easy to fail, it was very rewarding.

And it was very fun.

There was a kind of joy of playing with fire behind his parents' backs when he was a child.

This joy lasted until the next morning. In the gap while waiting for the San Ding Bao and Wu Ding Bao to be steamed, Qin Huai rarely didn't sit down to slack off for a while, nor did he increase his workload to start the next batch urgently, but moved the oven in the corner to happily bake cakes.

The new breakfast chef was stunned by the rich variety of breakfast in the shop and the production process he had never imagined.

The new breakfast chef's surname was Chen, called Chen An. His craftsmanship was indeed very good, and the most critical thing was that he worked very fast and knew many varieties.

Baozi, steamed buns, steamed dumplings, shaomai, wontons, and fried dough sticks could all be handled by one person; he was a standard breakfast six-sided warrior.

And Chen An was very satisfied with the canteen's 8-hour work system of 4 am to 12 pm; he didn't have to get up too early, could get off work very early, and the most critical thing was that he could have two meals included. He worked so hard that Qin Congwen and Zhao Rong almost had no work to do.

At six o'clock, the morning jogging grandpas walked into the canteen as usual. Seeing Qin Huai playing with the oven, Xu Tuqiang, who was relatively familiar with Qin Huai, stepped forward to greet him.

"Master Xiao Qin, making ancient method Crab Shell Yellow."

Yes, now everyone said that the Crab Shell Yellow made by Qin Huai using the oven was ancient method Crab Shell Yellow, and the hollow shaobing was of course ancient method hollow shaobing.

"What flavor is it?"

"It's pure meat filling today," Qin Huai said. "I tried it yesterday and found that fresh shrimp still doesn't work very well."

"Meat filling is good, give me 5 when it comes out of the oven!" Xu Tuqiang said boldly.

As soon as this was said, the grandpa next to Xu Tuqiang was unhappy: "Hey, you surnamed Xu, why is your appetite so big? How many are there in this batch of Master Xiao Qin's? There are so many of us here, you want to eat 5 by yourself, that's too much!"

Another grandpa immediately echoed: "That's right, you haven't returned the fermented rice steamed bun you swiped from me last time!"

"Didn't I return a box of tea leaves to you?"

"What do I want your tea leaves for? I want steamed buns, don't try to default on your debt to me!"

"That's right, that's right."

"What is that's right, you surnamed Shi, you aren't even from our community, and I didn't swipe fermented rice steamed buns from you."

"Xu Tuqiang, your words are too much. Is Yunzhong Community amazing? Is it amazing to be able to enter from the inner gate? What's wrong with us outside entering from the outside? Don't I live in the community opposite? I'm willing to sit here every day to chat and wait for dim sum; I eat whatever Master Xiao Qin makes."

The grandpas started arguing, and the smell of gunpowder became stronger and stronger. Soon new grandpas joined the battlefield, and the grandmas who were originally just watching were also infected by the atmosphere and joined in.

The whole canteen became a pot of porridge in an instant.

Huang Xi and the waiters hadn't started work yet, so no one was mediating.

"Crab Shell Yellow is out of the oven, line up to receive, two per person. It's all in the tasting stage now and no money is charged. If you feel there are any problems, you can bring them up casually. Effective adoption can get a chance to order a dish," Qin Huai said lightly.

The grandpas and grandmas immediately silenced and lined up at the speed of light.

Chen An, who witnessed all this:...

Chen An held the wonton skin that hadn't moved for 5 minutes and asked somewhat blankly: "Qin... Brother Qin, is our canteen like this every morning?"

"You'll get used to it. Sometimes they argue, but they won't fight," Qin Congwen comforted. "The dim sum in the morning is fixed, so they usually don't argue."

"It's only intense in the afternoon. My son likes to ponder some messy things in the afternoon. Sometimes the quantity is small and there are many buyers, that's the real melee."

Chen An: Damn it, I really want to apply to work in the afternoon.

Getting off work at 12 o'clock is still too early.

(End of chapter) ===== CHAPTER 86 =====