Chapter 185 Old Face

  Simply watched his furry back disappear from the field of vision, he smiled helplessly, put the white long hair on the chair into the system warehouse, and lifted his foot into the kitchen.

  "Is the bun on the pot?"

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

   Tang Zhen and the others, who gathered together to discuss the problem of dough fermentation, laughed and joked with her when they heard this, and their voices were brighter, "Master is here, please be respected by the disciple."

   even clasped his fists in both hands and gave her a nondescript gift.

  The short words are not timid, and I acted with them facelessly.

   "All the disciples are interested."

  After saying a word, she couldn't help laughing, "It's alright, let's be serious."

  "I just heard you talk about dough fermentation. Are you wondering that I used rice wine last time, but why did I use yeast this time?"

"Yes."

  "It is easier for you to master the use of yeast. If you use rice wine for fermentation, you will not be able to grasp the amount of rice wine, the temperature and the fermentation time for a while."

  A few people suddenly realized it, no wonder the last time I used rice wine, the yeast I used twice today was originally to make it easy for them to use.

   is very thoughtful and considerate.

  After knowing the reason, Tang Zhen and the others first thanked them sincerely and briefly, and then they couldn’t wait to ask their concerns.

  "Is the yeast that makes the dough a single-celled fungal microorganism?"

  Simply nodded, "Yes, there are many ways to ferment. You can use rice wine, yeast, or old noodles..."

   "Old face?" Several people were all in unison, wondering, what is that?

In short, "···After mixing the noodles with flour, leave a small dough alone. If you happen to be out of yeast when making steamed buns next time, you can soak the small dough in warm water and dissolve it in water. Pour it into the flour to ferment when making the noodles."

  Fermenting with old noodles is an older method. Since there are various brands of yeast on the market, few people have used this method except for a small number of people who like to ferment with old noodles.

  Tang Zhen, "I can try it next time."

   Luoyang nodded, "It's worth trying."

  Simply smiled, did not join them in the topic, but looked at the buns neatly arranged on the basket, and said, "The buns are steamed quickly, and then we will make buns."

  Tang Zhen and the others immediately stopped talking, and several people joined hands to put the steamed buns in the largest steaming pot that Zhou Yu and them had sent. After all the steamed buns were put on the pot, they returned to Jian Yan and started to learn how to make steamed buns.

  Mantou, like steamed buns, is a big family with many types.

  What kind of knife cuts, Hanjuan, Gaozhuang steamed buns, round steamed buns, brown sugar steamed buns, flowering steamed buns, fruit steamed buns, butter steamed buns, miscellaneous grains and other buns, really only can't think of, there is nothing that can't be done.

  As someone who started making steamed buns for the first time, in a nutshell, he didn’t want to make it more complicated, but directly taught Tang Zhen them to make round steamed buns.

  This time the dough was made by the big guys. After the dough was kneaded, she simply asked them to cut the steamed buns with a knife, while she pulled it with her hands.

  Originally wondering why they used the knife, Tang Zhen and the others, who did not use the same hand as the simple words, looked at her hands that pulled out the residual image from the squeezing agent, and sighed and picked up the knife.

  In short, the hand speed of this tentacle monster is so amazing, it is incomparable.

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

  So, they should be honest and practical.

  (End of this chapter)