Food: Random stalls, customers chase me all over the country

Chapter 27-Steamed Buns

The lard poured into the basin quickly dropped in temperature without the blessing of flames.

Then, starting from the edge of the basin, a layer of milky white lard began to solidify and spread to the middle of the basin.

Wang Fan's house was not heated like the landlord's. A small coal stove had little effect on heating the house except for providing some hot water, so the lard solidified very quickly.

Take out a large bowl, pour in warm water, then pour yeast and some sugar into the water. This is the yeast water used for letting the dough rest.

After preparing the yeast water, Wang Fan scooped some of the completely solidified lard into the basin.

Seeing that the time was ripe, the system began to control Wang Fan to knead the dough.

Wang Fan not only watched with his eyes, but also carefully felt every step under the control of the system with his body. The strength of kneading the dough, the amount of yeast water, the shape of the dough, etc. were all imprinted in his mind and branded into his body. At this moment, Wang Fan really felt that he might be the innate chef's holy body.

Normally, when memorizing English words, if he can remember one of the five words in one night the next day, it is considered good. However, he can master these words and steps for making delicious food after just one visit.

The highest level of dough kneading is to have shiny dough, basin and hands. The system has obviously reached this highest level.

After kneading the dough, not only is it smooth and round, but there is not even a speck of flour powder visible on your hands in the basin.

The dough ball was not small. It was already the size of a human head before it was fermented. Wang Fan took out plastic wrap and covered it.

The time for the dough to rise naturally cannot be wasted, so you can take advantage of this time to prepare the meat filling.

The pork with three parts fat and seven parts lean is naturally the main ingredient of the filling.

This ratio is the experience summarized by our predecessors after countless attempts.

If there is too much lean meat, the cooked product will be dry, old, woody, hard, etc., making the taste less delicious.

If there is too much fat, the dish will be too greasy, the fat will melt easily when heated, and the meat filling will become loose.

There were a lot of ingredients bought, so Wang Fan planned to make buns with two kinds of fillings.

One of them is naturally the braised pork filling, and the other one he chose is the sauerkraut pork filling.

When you go out to set up a stall to sell, if people get tired of eating the braised pork, they can eat some pickled cabbage to whet their appetite and clear their mouths. Wouldn’t their appetite increase so they buy a few more?
After adding the seasonings, I took out the soaked onion, ginger and pepper water and poured it into the basin while stirring it clockwise.

"Be sure to add enough scallion, ginger and peppercorn sauce. Only when the minced meat is fully soaked in scallion, ginger and peppercorn sauce will the taste be more tender and smooth."

The system does what it says, and each step is orderly and shows great style.

As Wang Fan kept stirring, the meat filling soon became sticky. Wang Fan knew that it was ready.

The bun filling is ready and the dough has risen to about the same size. Compared to before, it is more than twice as big.

Wang Fan took the fermented dough out of the bowl, sprinkled a layer of flour on the panel, and then put the dough on it.

"The fermented dough needs to be kneaded again to squeeze out the air inside, so that the steamed bun skin will be soft and chewy."

“The bun wrapper should be thin on the outside and thick on the inside.”

As the system explained, its hands moved faster.

In a short while, the plump, white and tender little buns were made.

Wang Fan then placed all the prepared buns in the steamer. The buns needed to be steamed directly after wrapping. If they were not steamed thoroughly, the moisture in the meat filling would seep out. Even if lard was added to the bun wrappers, the moisture from the meat filling would turn them into a mess.

As for how to preserve the steamed buns, it naturally depends on his food preservation box.

Wang Fan felt that this food preservation box was simply a magical artifact. If it were in the novel he read in his previous life, it would at least be at the level of an ultimate imperial weapon.

Locking food in a fresh and delicious state for 12 hours is absolutely impossible with current technology.

Wang Fan’s steamer is neither big nor small. It is neither the super large steamer like the Ludong big buns, nor the delicate small steamer like the Yuhang Xiaolongbao.

His steamer is about the size of an adult's arms folded together, and can hold about 50 buns.

The steamer has four layers and can steam about 200 buns at a time.

Wang Fan discovered that the system did not use water to steam the buns, but instead used broth with pork bones. He had never seen buns steamed with this kind of broth before.

He couldn't help but feel excited.

After steaming for about five minutes, a mouth-watering fragrance began to emanate.

The steam produced by steaming buns is more obvious in this relatively cold room, and it looks a bit mysterious when it covers the steamer.

Smelling the rich aroma, Wang Fan could feel his mouth salivating crazily.

Wang Fan felt that if he had to use one sentence to describe his current state, it would definitely be four big words - every second feels like a year!
Rice noodle rolls have a rice aroma, while steamed buns have a wheat aroma. These two different raw materials are both full of carbohydrates, which are very tempting to carbon-based organisms.

That’s not all. The meaty aroma that is emitted when the meat filling is fully blended with various seasonings during the cooking process is so fragrant that it makes you want to commit a crime just by smelling it.

The auspicious time has arrived, let’s start eating now.

After finally counting down to the last number, Wang Fan instantly switched back to autonomous mode, turned off the fire, and directly opened the top layer of the steamer.

A large amount of water vapor rose like a mushroom cloud, and the bun's true appearance was revealed the moment the water vapor dissipated.

The dumplings, as big as a child's fist, are white and plump squatting in the steamer. The two kinds of fillings can be seen at a glance just from the appearance.

It’s not that Wang Fan made two shapes, but unlike the pure white sauerkraut buns, more than half of the pure white dough of the braised pork buns was soaked in oil and turned bright brown.

This strong impact of color caused the saliva secretion rate in Wang Fan's mouth to increase by more than 50%.

Wang Fan took out a pair of clean chopsticks and a white porcelain plate from the stove and couldn't wait to feast on the food.

He quickly picked out ten braised pork buns and two pickled cabbage buns from the steamer. This was Wang Fan’s midnight snack.

Wang Fan was not in a hurry to put the buns in the steamer into the food storage box. Compared with the hot buns just out of the pot, he always believed that the buns that were slightly cooled were the most delicious.

When you eat the buns fresh out of the pot, your mouth will only feel the heat. How can you have the extra energy to appreciate the deliciousness of the buns?

Wang Fan sat at the table, took out a small plate, poured vinegar and chili peppers on it, and then, without using chopsticks, picked up a slightly cooled steamed dumpling directly from the plate.

The bun skin is fluffy and soft, and pinching it feels like pinching marshmallows. With a slight pull with both hands, the fluffy bun skin breaks instantly.

Then a stream of bright red grease couldn't wait to gush out from the torn edge of the bun.

(End of this chapter)