Add Bookmark | Recommend this book | Back to the book page | My bookshelf | Mobile Reading

Free Web Novel,Novel online - All in hlnovel.com -> Prose -> Tears

052 Strange things and strange things

Previous page        Return to Catalog        Next page

    ?

    According to my accumulated experience over the years and the reasonable advice of "noodle-making experts", I carefully reconciled step by step.  After making sure that there are no mistakes, the live face is covered and fermented.  The reason why it is covered is that the yeast placed in the dough is anaerobic.  In order to ensure a one-time success, this time I specially opened a bag of new yeast powder, and at the same time added yeast preserved in traditional ways.

    Now that the conditions are good, most people buy yeast powder in bags directly when fermenting flour.  However, people did not have this thing in the past, so after the fermentation of flour is successful, a small part will be cut off and kept.  After the skin of the dough dries, it naturally completely isolates the dough inside from the outside world.  In this way, in an oxygen-free environment, the yeast can survive for a long time.  Of course, this small dough whose skin is completely dry and hard can only be stored in a dry place.  Once it is too heavily contaminated by moisture, the yeast in the dough will generally lose its vitality.

    Until the next time you need fermented flour, take out the successfully preserved small dough with yeast inside, mash it, and soak it in water.  As a result, the yeast lurking inside the dough entered the clean water.  The water in which the yeast-containing dough is dissolved is called "fermentation water".  Then, when kneading the dough, sprinkle the "fermented water" into it, after continuous beating and kneading, finally, the yeast will perfectly penetrate into all parts of the dough.  Therefore, whether the dough fermentation can be successful or not, two links are crucial.  One is the "fermented water" used for kneading dough, which must be genuine.  The so-called real goods at a fair price mean that the fermented water must really contain yeast.  Otherwise, the dough that comes out will inevitably be difficult to ferment or ferment very incompletely.  The second is the face-to-face process.  Even if the "fermented water" is genuine, if you cut corners when kneading the dough, the fermentation of the dough will inevitably be greatly affected.  Because of this, the job of making noodles is actually not easy.  Add some fermented water, and then knead desperately; then add some fermented water, continue kneading desperately; add fermented water, knead again After all the flour is kneaded into dough, it can't just knead simply.  At that time, you have to keep beating the dough with your fists, and after it is flattened, knead the dough into a ball; then beat again, knead again If you repeat it many times, the yeast water can penetrate into the whole dough  to every corner of the world.  Therefore, after one meeting, the face-to-face person will inevitably be out of breath and even sweaty.

    Actually, I was there when we met for the first time.  "Noodle making experts" make noodles for each family, all of which are two-pronged.  The so-called two-pronged approach is to use both the traditional "fermented water" and the latest bagged "yeast powder".  If there is a problem with "fermented water" or "yeast powder", why are other people's dough fermented so successfully?  Therefore, I have some doubts that the "noodle making expert" cut corners when making a face with my family.  Of course, to be honest, I actually think that the "noodle-making expert" worked really hard when he made a face-to-face meeting with my family.  It's just that since my dough failed to ferment, I must find out some reasons!

    Therefore, this time, I did it myself when we met.  In order to prevent the problem of too little or missing yeast, this time, I used as much "fermented water" as possible, and specially opened a new bag of "yeast powder".  Because I don't believe in evil, so this time I even used the strength of breastfeeding.  Although I am not tall, I am actually very strong.  This can be regarded as a family tradition. Now, my 70-year-old father can still slaughter live pigs alone!  It's not me bragging, the whole village's young and strong labor force, there are really few who can have as much strength as me.  But, that time when we met, I didn't give up until I had no strength left.  It can be seen from this, how powerful this side is!

    After the dough was reconciled, I personally put the dough into the container, and then carefully tied the mouth of the jar tightly with plastic paper.  Even so, I was still a little worried, so I covered it with another layer of cloth, and finally pressed a thick stack of clothes on it.  It can be said that this time, I was absolutely foolproof.

    Wiping the dense beads of sweat from my forehead, I sighed in my heart: "Hey! If you don't succeed this time, it will be really unreasonable!"

    For this fermentation, I am full of confidence.  However, because of the failure of the last fermentation, the order of making steamed buns in my family was pushed to the end.  However, it doesn't matter, as long as you can successfully make a beautiful New Year's goods in the end-steamed buns, that's fine!  I comfort myself like this.

    That night, I slept very soundly.  The next day, I got up early.  To be honest, at that time, I only had expectations and excitement in my heart, and there was absolutely no tension or anxiety in my heart.  However, the moment the mouth of the altar was opened, I was completely overwhelmed.? Dumbfounded!  Because, the dough that I mixed carefully, painstakingly, and meticulously still showed the original appearance, without "moving" at all (dialect, meaning no fermentation).

    impossible!  This is absolutely impossible!  My heart is roaring.  Why, why exactly?  Even if I didn't put fermented water or yeast powder, but in such a tightly sealed environment, the dough must rise a little bit, right?  What's more, I put so much fermented water and sprinkled so much yeast powder?  Weird, is this really weird?

    Now, I finally understand the mood of the "noodle-making expert" at that time.  The last time the "Noodle Kneading Expert" also had a look of disbelief when he saw such a situation.  However, the "noodle making expert" immediately took a series of measures, then injected fermented water, sprinkled with yeast powder, beat and kneaded vigorously, and then put it in a closed container for re-fermentation.  However, when the container was opened again, the dough still stubbornly did not "rise".  "This is the strangest thing I've seen in more than ten years!" This is the final conclusion drawn by the "noodle-making expert" in desperation.

    When I met for the second time, the whole process was completed under the watchful eyes and supervision of everyone, but no one among the well-informed people found out the real reason for the failure.  "Impossible!" "It doesn't make sense!" This is the unanimous understanding of everyone!  "Strange thing! Really strange thing!" This is the common feeling of everyone!  (Remember the site URL: www.hlnovel.com
Didn't finish reading? Add this book to your favoritesI'm a member and bookmarked this chapterCopy the address of this book and recommend it to your friends for pointsChapter error? Click here to report