Chapter 343 High/Low Gluten Flour (Please vote and subscribe)
The wait is boring and long. Luo Chong has no idea whether there is really wheat in it. If it is all barley, I am afraid that I can only eat unripe sesame cakes in the future. I don’t know if highland barley can be used to make noodles. If it can be used to make noodles, it is also a good choice.
Thinking of the countless kinds of noodles invented by the foodie nation, Luo Chong couldn’t help drooling. Haha, even if there is no wheat, this wave is not a loss. It would be good to eat noodles every day in the future.
The dough mixed with syrup has been left from the morning until about three o’clock in the afternoon. Luo Chong finally walked over and opened the animal skin to observe the fermentation of the dough inside.
This scene is similar to the scene of buying a scratch lottery, which really makes Luo Chong nervous. Highland barley? Or wheat? No matter, scratch it, open it and see.
The first basin was opened, and the flour, which originally weighed less than three pounds, had expanded to two or three times its size. Moreover, on the surface of the round dough, it was not difficult to find a layer of small holes for exhaust. That was the gas channel produced when the carbon dioxide produced by the dough fermented was discharged.
This piece of dough fermented very successfully. Luo Chong was very excited to look at the mark on the basin below and found that this was the one with the longest awn among the three kinds of wheat. So that was wheat? ! Luo Chong finally understood it now.
If there is one, there will be a second one. When the first one was identified as wheat, Luo Chong immediately had a bottom in his heart. The next two, whether wheat or not, had no impact on the overall situation. Now the Han tribe only needed to start promoting wheat planting on a large scale.
After the second pottery basin was opened, the dough inside was not fermented, and the volume did not increase at all. Maybe it did expand a little, but it was not very obvious. Luo Chong looked for the mark on the basin and took a look. It turned out to be the wheat with the longest awn. It seemed that this one was definitely highland barley.
There are three kinds of wheat, one is highland barley and the other is wheat. What is the remaining bald one without wheat awns? Luo Chong's curiosity suddenly soared.
Wow -
he lifted the animal skin on the third basin, and immediately a ball of fermented dough like wheat appeared in front of him. This dough fermented very well. In the same period of time, it expanded at least twice, which is not much different from the first one. However, after all, these are two varieties. Although they are both wheat and can ferment, there are still differences.
This difference was discovered when Luo Chong kneaded the dough for the second time. Although both wheats can ferment, one is loose and the other is tight. According to the jargon of the flour industry, one is high-gluten flour and the other is low-gluten flour.
As the name suggests, high-gluten flour makes the dough elastic, chewy and chewy, which is most suitable for making dumpling skins, wonton skins, or noodles. Low-gluten flour is just the opposite. Food made with this flour is generally softer, which is very suitable for making softer pastries, such as cakes or bread.
Of course, it is not only foreigners who use low-gluten flour. Super foodies in China are also good at using low-gluten flour to make pastries. For example, Luo Chong's favorite egg cake and date cake are two of Luo Chong's favorite pastries.
However, if we have to say which flour is more suitable for large-scale planting, Luo Chong still thinks that high-gluten flour is more worthy of promotion, because high-gluten flour can be used to make a wider range of foods, whether it is dumplings, wontons, noodles, steamed buns, pancakes, sesame cakes, etc., high-gluten flour can adapt to all of them, while low-gluten flour will easily break or fail to stick together when making noodles and dumpling skins.
After a brief analysis, Luo Chong immediately made a decision that he must plant another season of wheat this year, and that he must mainly plant high-gluten wheat, and expand the scale of wheat planting as soon as possible, which is also very important for the grain planting problem in the new city area.
The land in the new city area is vast, with hundreds of thousands of acres of flat land, and there are more places not close to the river. The places near the river can find ways to open paddy fields, and the places far away from the river have to plant wheat. As long as there is sufficient rain, the wheat can be harvested. After all, wheat does not need much water.
After determining the three varieties of wheat and formulating the planting plan for the second half of this year, Luo Chong began to deal with the dough in front of him. They have all been made. Although they are used for experiments, they can't be thrown away after the experiment is done.
Luo Chong mixed the two kinds of high-gluten and low-gluten doughs together and kneaded them evenly, then pulled out a lot of small pieces, flattened them with his hands, and baked them into steamed buns. There is no rolling pin, and it is impossible to steam buns. Now there is no preparation at all. There is not even a steamer in the whole Hanyang City, so it is impossible to steam wool buns.
Moreover, even if it was to make pancakes, there were no suitable tools. For the time being, Luo Chong could only use an iron pot instead. He would light a fire underneath, put nothing in the iron pot, and apply a little vegetable oil. Then he would stick the flattened fermented pancakes in the pot until both sides were fully cooked before eating.
The method of sticking pancakes was very similar to making corn tortillas, but there was no other way. He could only cook with an iron pot now. However, none of this mattered. No matter what method he used, as long as the food could be cooked, it would be fine.
As for the failed fermentation highland barley dough, Luo Chong ravaged it for a while, and finally went to the carpentry group to find a short stick left over from making a weapon pole as a rolling pin, and came back to make hand-rolled noodles on his own table.
This thing was actually very simple. It was to knead the dough evenly and roll it into a very thin large dough sheet, then fold the dough sheet and cut it into thin strips with a knife. Now it was just a temporary solution. If there was a large-scale wheat harvest in the future, Luo Chong could even spend some time to make ramen.
Making ramen is actually quite good, it is easy and convenient. As long as you prepare the ramen noodles in advance, making noodles only takes a few minutes. The ramen noodles are also very easy to make. However, these are not important. What is important is whether the tribesmen like it.
Xiaodie went to make steamed bread according to the method taught by Luo Chong. After she finished making them, there were too many steamed breads. Luo Chong was worried that the two of them would not be able to finish them and they would go bad. So he asked Xiaodie to carry the pancakes to the street outside. If she met the neighbors or children who were running around after dinner, she would give them a pancake to let them try and ask them about their first experience of eating noodles.
As a result, in just a moment, the news spread throughout the city like legs.
"Hurry up, hurry up, I heard that the chief is using a grain called wheat to make food, I think it's called steamed bread, there are not many, and it's super delicious. If you go too late, it will be gone."
(End of this chapter)
Continue read on readnovelmtl.com
