【Historical Live Broadcast】Watching videos and being seen by our ancestors

[Chinese people cannot bake Western bread]

[We will bake the same steamed bun according to different recipes]

[Follow the steps to ferment overnight and bake three buns]

【I thank you】

[I wanted to make cupcakes before, but the steamed buns were not soft at all. In order not to waste, I searched online and finally succeeded in making mutton soup steamed buns]

[When people reach a certain age, they often bake steamed buns that satisfy them using the same method as bread making]

[My defense was broken. I almost broke my hands while kneading the dough, and the film on my gloves came out. But when I put them in the oven, a bunch of big steamed buns with a milky aroma came out.]

"The one with the big steamed bun with the glove film and milk flavor is me [tears]

I used Xiang Xueer's high-gluten flour, which I asked my mom to buy specially. I mixed Angel high-sugar tolerant yeast with ordinary yeast. I didn't dare to put too much sugar. I broke the egg beater when I used it to mix the dough. I didn't have gloves, so I rubbed it with my palms. My arms were almost broken, but I ended up baking big steamed buns with milk flavor [tears]

I followed the tutorial step by step."

"I bought a semi-automatic bread machine online and made a loaf of bread that turned out to be solid. My mom came back and said: Hey, you steamed the dough without even rising. Are you making bricks?"

“I got to know soufflé during the summer vacation when I was 15 years old. I secretly worked on it at home. I spent ten minutes beating the egg whites by hand and finally succeeded in making an omelet [silly smile]”

"It's the same when I bake egg tarts. I made them several times but they all tasted like egg custard [downtime] It looked like egg tarts, but when you take a bite it tasted like egg custard. I followed the recipe [downtime] I ran out of corn starch, so I used sweet potato starch instead. It tasted like roasted sweet potato [swearing][black face]"

“It was my first time making cookies and I don’t know why they just didn’t work. I added a whole bottle of yogurt and baked dry buns with yogurt flavor. They were quite delicious [tears][tears][tears][tears][tears] I can never make the same yogurt-flavored bun again.”

"I wanted to make European bread, but it turned out to be a raisin steamed bun, which was very dry. I brought it to my grandmother the next day and she said it was too dry and asked me to steam it for a while [cracked]"

"My sister is a pastry chef. A group of us went to her house that day and she made lasagna for us. Her husband came over after get off work and said, 'Let's have omelettes for dinner.' My sister almost exploded."

"Are you sure you didn't just suddenly come up with an idea while you were working on it? [Downtime]"

“ Do you know why foreign bloggers cook Chinese food and they look delicious?

Because their production sequence is: search-learn-production-finished product

The production sequence of our people is: search - study - production - a flash of inspiration - finished product [Nine-turn Large Intestine]”

"I spent so much effort to make bread but it failed. I was sad. My dad came back and asked me why the steamed buns I made were yellow. I was even sadder [tears]"

Our ancestors who don’t know how to make bread: What is bread? Can it be as delicious as the pastries and buns we make?

Besides, we usually make cakes and pastries with great care! It’s just that we think that following the steps is too rigid and doesn’t allow for flexibility, so we want to add some creativity to it.

And our transformation is not blind. Just look at the new dishes we invented on a whim: Beggar's Chicken, Fermented Glutinous Rice, Buddha Jumps Over the Wall, Mapo Tofu, Kung Pao Chicken... the number is simply too numerous to count.

Those so-called foreign barbarians who do things in a methodical manner, do they have as many unique delicacies as we do here? (??v?v??)