My daily life of cooking food in Tokyo

Chapter 71 Just Let Him Like You

Inside the Tanigawa residence.

Looking at the bland and tasteless clear porridge in front of her, Gu Chuanmeihe's expression became a little distorted.

When will this painful day end?

I really hope that the evening will come soon, and I can have a hearty meal.

For the first time, I actually looked forward to working.

I blame myself for being too greedy yesterday and eating all the twig beans.

At this time, there is only unpalatable pickled cucumber as a side dish.

The more she thought about it, the angrier she got, she took out her mobile phone and called her best friend Akita Juri.

Gu Chuanmeihe made this call mainly to ask his best friend what to do.

As soon as the call was connected, she couldn't wait to say: "Juri, I have a question for you."

Akita Shuli said with some amusement: "Miss Meihe, you actually ask me a question."

"You can ask, as long as I know everything, I will tell you everything."

Miwa Tanigawa thought for a while and said, "I have something I really want."

"But its owner refused to give it to me. Is there any way I can think of it?"

Naturally, Miwa Tanigawa would not be embarrassed to say that she spent a lot of money on the salt water beans, so her words were a bit vague.

Kiri Akita understood in seconds that Mikazu Tanigawa was in a relationship, that's why he said that.

It's really rare for Miwa to be able to conceive a girl.

She smiled and said, "If I'm right, the owner of the thing must be a man."

And this thing must be called love.

As for the latter sentence, Akita Juli did not say it explicitly, otherwise Miwa Tanigawa would have hung up the phone with a blushing face.

Miwa Tanigawa said in surprise: "How do you know that the master is a man?"

Of course it's a man, so is it possible that you still have sparks of love with a woman?
Akita Shuri avoided talking about it, and asked, "Is this something necessary?"

Miwa Tanigawa thought for a while and said, "It's not absolutely necessary."

"It's just that if I don't, I might feel a little uncomfortable."

"After all, it tastes really good."

Well, this is not what is love?
Akita Juri sighed and said, "If you are sure you really want this thing that much."

"Then go after it bravely and let him like you."

"All problems will be solved."

It was only at this time that Gu Chuanmeihe realized that her best friend's reaction seemed to be a little wrong, and she quickly explained:

"Juri, you misunderstood. What I said is not the same thing as what you imagined."

Akita Juri guessed that Miwa Tanigawa would not admit it, and said with a smile, "Mmm, I misunderstood."

"But since it's something you want, there's nothing wrong with working hard to get it."

"Okay, I still have something to do, so hang up first."

What Akita Juli said is correct, since it is something you like, it is always right to take the initiative to pursue it.

However, isn't there something wrong with this way of fighting?

Just let him like you?
Recalling her best friend's words, Miwa Tanigawa felt agitated for no reason.

This method is correct.

It's just that I'm not crazy to fall in love for some Zhidou.

But for some reason, Miwa Tanigawa had a suspicious blush on her face.
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On the other side, Liu Minghui was preparing to make some steamed buns for lunch in his rented apartment.

White, plump and delicious white steamed buns that can be broken by blowing.

To make steamed buns, fermentation is the key.

Without fully fermented dough, beautiful white steamed buns cannot be steamed.

In the fermentation process, yeast is also very important.

Take an appropriate amount of sugar, an appropriate amount of yeast powder, and a little salt, and stir evenly with warm water to form a mixed solution.

Among them, salt must be added as it is the secret weapon to make the steamed buns chewier and fluffier.

Adding salt can prevent the noodles from losing their strength and make the steamed buns chewier.

Because salt has an osmotic effect, putting it in the flour can make the flour dehydrate in an appropriate amount.

The less water the flour contains, the more chewy the steamed buns will be.

At the same time, salt is also the nutrient for yeast when it reproduces in flour.

It can promote the fermentation of flour and make steamed buns more fluffy.

Of course, although table salt is a good thing, it cannot be added too much.

For every 1kg of flour, use 1-2 grams of table salt.

Exceeding this amount will have the opposite effect and inhibit the fermentation of flour.

In severe cases, it can also lead to fermentation failure.

Let the prepared fermented water stand for about 10 minutes.

The yeast will react with the nutrients in it to form dense small bubbles that float on the water.

This shows that the fermented water has been configured successfully.

Add the yeast water to the flour one at a time, stirring while adding.

Stir until the flour is flocculent and there is no dry flour at all.

Then knead the flour into a smooth dough and put it in a container for proofing.

With a lid, without a lid, wrap it in plastic wrap.

Since yeast is anaerobic, the fermentation effect is better in a sealed environment.

The temperature is high, about an hour will do.

At low temperatures, it will take two hours or longer.

The fermentation is completed when the dough has doubled in size and can be poked into a hole.

Sprinkle an appropriate amount of dry flour on the chopping board, and pour the risen dough onto the chopping board.

At this time, the dough has a slight sour smell when you smell it carefully.

Take an appropriate amount of baking soda and knead it evenly into the dough.

Baking soda can neutralize the sourness produced by the fermentation of the dough and correct the taste of the steamed buns.

But not too much, too many steamed buns will turn yellow.

It must also be kneaded evenly, otherwise there will be small yellow spots.

Knead the dry flour and baking soda evenly into the dough and wait until the dough is soft and hard.

During the kneading process, you can cut to see the pores inside the dough.

If it's still very big, it means it's not time to knead yet, so continue kneading.

If the air is not evacuated, the steamed buns will be too soft and have large internal pores.

Divide the kneaded dough into equal portions according to eating habits.

Liu Minghui thinks that the steamed buns are better.

Therefore, he only divided eight shares.

Knead the air out of each serving, and knead it in a circle to form round and firm steamed buns.

Note that the seal must be pinched firmly, otherwise the air will enter the steamed buns during steaming, and the surface of the steamed buns will not be smooth and round, and the surface of the moon will be formed, with pits and hollows.

Here is a simpler method, which is to directly roll the dough into a long strip and then cut it with a knife.

The steamed buns made in this way are also called knife-cut steamed buns.

Put cold water in the pot and put steamed buns on the steaming curtain.

Be careful to leave a good gap here.

Because the steamed buns still need to undergo secondary fermentation, the steamed buns after the secondary fermentation will become larger.

Cover and let it stand for about 10-20 minutes, waiting for the second fermentation.

After the second fermentation is completed, turn on high heat and steam.

When you see steam coming out, turn to low heat and start timing, steam for 15 minutes and turn off the heat.

At this time, you can't start the pot right away, the steamed buns will shrink suddenly when they are cold, and they need to be stuffy for another 3-5 minutes to cool down slowly.

In the past, there was a superstitious saying that it was called ghost pinched buns, because the steamed buns shrank rapidly when the lid was opened immediately.

As long as you are bored again, this situation will not happen.

(End of this chapter)