Gourmet Style Beast Taming - Chapter 136
Chapter 136: Chapter 136: Meat Bun
Translator: 549690339
“Meat Buns?”
Upon hearing Dan Bao’s words, Qin Lang uncharacteristically felt a pang of guilt.
He didn’t intend to make empty promises, he simply forgot about the words he said offhand before.
He remembered the first time he made Fried Pork in Scoop, where he mentioned kneading dough and promised to make big meat buns for Dan Bao if he had the chance.
However, up to now, he still hadn’t done it.
“In that case, 1 will make big meat buns for both of you tonight!” Qin Lang quickly made a decision on what the night’s dinner would be.
“Gurulu!”
Hooray!
A look of excitement appeared on Dan Bao’s face.
Looks like he needs to keep an eye on dishes Qin Lang mentions but never prepares, so he can eat more delicious food!
So, he thought to himself.
“Chaka!”
Can’t wait to eat the big meat buns!
Spicy also appeared to be very expectant on the side.
Even though it didn’t hear Qin Lang’s previous promise, it found the keyword that interested it the most in this new food name.
Meat.
Meat dishes, always taste good!
“Perfect, with Spicy’s Food Skill, making big meat buns can be much faster.” Qin Lang laughed while looking at Spicy, then beckoned, “Let’s quickly go back to the hotel then!”
The man and two spirits hastened their return.
Possibly considering Qin Lang’s status as a Spirit Chef, Luo Hui had recommended many hotels in his guide that have their own kitchens where one can cook their own food.
The place where they’re staying now is also like this.
After buying the necessary ingredients from the certified Food Material Market nearby, in the kitchen of the hotel suite, Qin Lang, watched by the two Food Spirits, lined up the ingredients one by one on the counter.
“I plan to make the big meat buns we’ll prepare later the subject of our second video,” Qin Lang didn’t immediately begin, he instead began discussing it with Dan Bao and Spicy, “and it would be a good opportunity to test out our recently purchased video equipment. What do you guys think?”
Dan Bao and Spicy exchanged a glance.
They thought about the number of audiences praising them in the comments of the previous video, and they simultaneously nodded.
This time, they would have to perform even better on camera!
Seeing that the two little ones had no objections, Qin Lang chuckled, “If that’s so, let’s begin the first step of making big meat buns, kneading the dough.”
While he spoke, he already cut open a brand new large bag of medium-gluten flour and poured it into the bowl. A small cloud of white smoke billowed up from the bottom of the bowl, causing Dan Bao and Spicy, who were trying to peek into the bowl, to quickly retreat.
Only when the white smoke settled did the two little ones dare to approach again.
While this was happening, Qin Lang already poured warm water into another bowl, dissolving yeast, aluminum-free baking powder, and a little white sugar in it.
Following a two-to-one ratio of flour to water, he poured the warm water into the flour a little at a time, stirring while adding.
Before long, under the watchful eyes of the two little ones, the fine-grained flour in the bowl turned into a slightly yellow, fleecy amalgamation.
Qin Lang added a spoonful of lard, then dipped his clean hands into the bowl, starting to knead with all his might.
As Qin Lang’s kneading continued, the bits and pieces of dough in the bowl slowly came together, gradually mixing evenly on the inside and achieving the “Three Lights” state often seen when finished kneading dough on the outside.
The Dough is smooth, doesn’t stick to the bowl, and doesn’t stick to hands.
Once the dough is kneaded, Qin Lang covered the opening of the bowl with cling film, then handed the bowl to Spicy who was on standby nearby, “Cooking Acceleration.”
“Chaka!”
Leave it to me!
Spicy nodded with conviction, then burst forth with a strange power from within, accelerating the dough’s proofing process in the bowl.
Meanwhile, Dan Bao also received a task.
That’s because Qin Lang had started preparing another key component to the big meat buns – the ground meat.
Compared to the often exercised hind legs of a pig, the front legs move less, resulting in a higher fat content and finer texture of the meat.
Such meat, finely minced, will be more juicely packed.
A large piece of pork foreleg meat bought from the Food Material Market is restored to the freshest state under the effect of Fresh Full, and then quickly skinned by Qin Lang, sliced and chopped into fine pieces of meat.
If completely chopped into a meat paste, the texture of the ground meat that lacks the grainy feel may not be as good.
The minced meat is placed in a bowl, seasoned with light soy sauce, salt, MSG, pepper, thirteenth spices, cooking oil, oyster sauce, a bit of white sugar, cooking wine, and even scallion and ginger water is added in batches to mix evenly.
“Gurgle!”
The cabbage is ready!
A small bowl contains chopped cabbage, which flies in front of Qin Lang.
That’s the result of Dan Bao processing it with Fresh Full, then controlling the kitchen knife to chop with Thought Waves.
“Great!”
Qin Lang praises and then directly pour the chopped cabbage into the meat filling and continues to mix evenly.
“Clack!”
Mine is also ready!
It seems that Spicy didn’t want Dan Bao to take all the credit.
It quickly pushed forward a dough basin. With its Cooking Acceleration and natural passing of time, this dough had been fermenting for about forty minutes.
“Spicy is also excellent!”
Adhering to the principle of fairness, Qin Lang also praised Spicy.
He put the well-stirred ground meat into the refrigerator to chill, then pulled the basin closer to check on the dough fermentation.
Just a short while had passed, and the dough in the basin had already changed significantly.
The dough initially at the bottom of the basin that had not touched the basin wall had now increased in volume by more than twofold. Not only was it clinging to the basin wall, but it had also formed a convex arch in the middle.
Tearing open the dough along its contact with the basin wall, one can easily see countless honeycomb-like holes inside.
These swelling holes, caused by the anaerobic fermentation of yeast producing gas, are why the dough expands and are also key in making big meat buns fluffy and soft.
A thin layer of dry wheat flour is sprinkled on the table case. The fermented dough is pulled out of the basin and placed on the table case for kneading again to degas and reduce its volume. Then it is rolled into a strip and divided into evenly sized pieces.
Ten…Twenty…Thirty!
Looking at the many dough portions, Dan Bao blinked.
“Gurgle?”
Aren’t that many big meat buns too much?
“Yes.” Qin Lang nodded, “Zhao Chen and the others are still resting, they probably haven’t had dinner yet, I’ll make their share too.”
For four people and six food spirits, thirty buns are more than enough.
Cover the divided dough pieces with a damp cloth and let them rest for five minutes.
When the wet cloth is removed, the dough pieces had expanded several times more than before, looking plump and pleasing.
Taking the ground meat out of the refrigerator, Qin Lang quickens his actions.
He rolls the dough pieces into a skin with a certain thickness, stuffs the meat filling in it, pinches out beautiful pleats, and neatly arranges them one by one in the steaming basket next to him.
Close the steamer’s lid and let them rest for ten minutes.
After the buns have further increased in volume, turn on the heat and steam on high for fifteen minutes.
Thanks to Spicy’s acceleration, the above two steps are completed in just a minute.
The eyes of the two food spirits are firmly fixed on Qin Lang’s hand, which is on the steamer’s lid.
Are they ready yet?
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Special content at the end of this chapter:
[Fresh Meat Bun]
