Chapter 185 Old Noodles

Jian Yan watched his furry figure disappear from his sight, smiled helplessly, put the long white hair on the chair into the system warehouse, and walked into the kitchen.

"Are the buns in the pot yet?"

"Not yet, waiting for Master Jian to check it."

Tang Zhen and his companions, who had gathered to discuss the issue of dough fermentation, laughed and joked with her when they heard this. Their voices were resounding, "Master, please accept my disciple's greetings."

He even clasped his hands together and gave her an awkward salute.

Jian Yan was not afraid either, and acted with them shamelessly.

"The disciples are thoughtful."

After she finished speaking, she couldn't help laughing, "Okay, okay, let's talk about serious matters."

"I just heard you guys discussing the fermentation of dough. Are you wondering why I used yeast this time when I used rice wine last time?"

"yes."

"It's easier for you to control yeast, but if you use rice wine, you won't be able to control the amount of rice wine, the temperature, and the fermentation time in a short time."

A few people suddenly realized and said "Oh". No wonder they used rice wine last time and yeast twice today. It turned out that it was to make it easier for them to get started.

Very thoughtful and considerate.

After knowing the reason, Tang Zhen and the others first thanked Jian Yan sincerely, and then couldn't wait to ask the questions that concerned them.

“Is the yeast in sourdough a single-celled fungal microorganism?”

Jian Yan nodded, "Yes, there are many ways to ferment. You can use rice wine, yeast, or old dough..."

"Old noodles?" Several people asked in unison, looking puzzled. What is that?

In short, "···After kneading the flour, keep a small ball of dough aside. Next time when you make steamed buns, if you happen to be out of yeast, you can soak the small ball of dough in warm water to dissolve it, and then pour it into the flour when kneading the dough to ferment it."

Using old dough for fermentation is a relatively old method. Since various brands of yeast have become available on the market, few people use this method except for a small number of people who like to use old dough for fermentation.

Tang Zhen, "You can try next time."

Luoyang nodded, "It's worth a try."

Jian Yan smiled and didn't join in their conversation. Instead, he looked at the buns neatly placed on the steamer and said, "Hurry up and steam the buns. Next, we'll make steamed buns."

Tang Zhen and the others stopped talking immediately. They worked together to put the buns into the largest steamer that Zhou Yan and the others had brought. After all the buns were in the pot, they returned to Jian Yan and began to learn how to make steamed buns.

Like steamed buns and dumplings, steamed buns are a large family with many varieties.

There are all kinds of steamed buns, such as flower-cut buns, high-pile steamed buns, round steamed buns, brown sugar steamed buns, flower-shaped steamed buns, fruit steamed buns, cream steamed buns, multi-grain steamed buns, etc. There is really nothing that cannot be made as long as you can think of it.

As someone who was making steamed buns for the first time, Jian Yan didn't think of teaching in a complicated way, but directly taught Tang Zhen and the others how to make round steamed buns.

This time everyone worked together to knead the dough. After it was kneaded, Jian Yan asked them to cut the dough into steamed buns with a knife, while she pinched it with her hands.

Tang Zhen and the others, who were originally wondering why they had to use a knife instead of their hands like Jian Yan, looked at her hands that left afterimages from pinching the dough, and sighed as they picked up the knife.

In short, the hand speed of this tentacle monster is amazing and cannot be compared.

Don't even think about running until you learn to walk.

So, they should just cut it with a knife.

(End of this chapter)