1995: From a small restaurant to a culinary genius

Chapter 52 Dough Preparation

With the packet of yeast powder tucked in his hand, Xu Liang walked briskly back to the small restaurant. At this moment, the energy in his heart was almost overflowing.

What I couldn't find after searching most of the town, I finally found in a remote old general store.

This surprise filled Xu Liang with delight.

He raised his hand and touched the bulging paper package in his pocket, his fingertips seemingly able to feel the yeast powder inside.

At this moment, Xu Liang's mind was already replaying the dough-making techniques taught by the system, every detail was clearly etched in his mind.

In a short while, he arrived at the entrance of his own small restaurant.

He raised his hand and pushed open the glass door.

A soft creaking sound rang out, quite unusual.

Thinking back to when I left, I saw off the last guest, Su Zhongqing.

The small restaurant instantly became empty, with tables and chairs arranged neatly.

The faint scent of cooking fires is especially comforting.

Xu Liang closed the shop door behind him and then locked it in, shutting out the noise of the street outside and completely immersing himself in the culinary world of the small restaurant.

Without any hesitation, he went straight to the kitchen.

The kitchen remained as tidy as he always was; the stove was gleaming, the pots and pans were neatly arranged, the cutting board was clean and flat, and even the flour bags and rice buckets in the corner were stacked up in an orderly fashion.

His years as a chef in his previous life instilled in him an extremely clean habit. He always believed that having a clean stove was the first step to making good food.

He first walked to the corner, bent down, picked up the heavy bag of flour, and placed it near the cutting board.

This is flour I bought from the grain store in town. It's white and has a fine texture.

Normally I only use it to make simple noodle dishes or occasionally roll out some noodles, but now it can finally be put to a greater use.

Next, he found a clean, large bowl. This bowl was made of stainless steel with thick walls, making it perfect for proofing dough.

Xu Liang maintained the temperature well, which did not affect the fermentation of the dough.

He placed the basin in the center of the cutting board and carefully wiped it again to make sure there was no dust or water stains before straightening up and taking a deep breath.

Then, he began to operate step by step according to the techniques taught by the system.

The dough-making techniques in the system are precise to the extreme in every step.

Xu Liang knew very well that fermenting dough was the foundation of all pasta dishes. One wrong step would lead to another. If he wanted to make soft and chewy steamed buns and dumplings, he had to take this first step steadily and properly.

First, there's the water temperature. The system clearly states that the water temperature must be controlled at around 30 degrees Celsius, with the ideal temperature being warm to the touch.

If the water temperature is too high, it will kill the yeast and make it inactive, which will prevent the dough from rising.

If the water temperature is too low, the yeast activity will be insufficient, the fermentation speed will be ridiculously slow, or even fail to ferment.

Xu Liang turned around and walked to the stove, unscrewed the iron pot on the stove, and found that there was still warm water that had been boiled in the afternoon, the temperature was just right.

He reached out and tried it; his fingertips touched the water's surface, and a warm sensation spread outwards.

It's neither too hot nor too cold, just right for the temperature of around 30 degrees Celsius.

He picked up a clean ladle, scooped out an appropriate amount of warm water and poured it into a small bowl beside him, then carefully took out a packet of yeast powder from his pocket.

With fingertips pinching the knot of the paper package, a gentle pull loosens the knot.

He slowly unfolded the kraft paper, revealing pale yellow yeast powder. The powder was fine and without lumps, clearly indicating its superior quality.

Following the proportions provided by the system, he precisely scooped out a small spoonful of yeast powder, put it into a bowl of warm water, and then picked up a clean chopstick and gently stirred it in the same direction.

As the chopsticks moved through the water, the pale yellow yeast powder gradually dissolved in the warm water, turning the originally clear water slightly yellow. After stirring well, it was left to stand and allow the yeast to fully activate in the warm water.

This step is crucial for activating the yeast. Only when the yeast is completely dissolved can it exert its maximum fermentation effect when combined with flour later.

While the yeast was being activated, Xu Liang began weighing the flour.

The system has strict requirements on the ratio of flour to water; even a slight difference will affect the texture and fermentation effect of the dough.

He found a clean little scale, which he had specially purchased. He usually weighed seasonings and ingredients with greater accuracy, and now it was perfect for weighing flour.

He opened the flour bag, scooped out the flour with a clean ladle, and placed it little by little on the scale. With focused eyes, he kept a close eye on the scale's markings, adjusting the amount bit by bit until it reached the precise weight required by the system. Only then did he slowly pour the weighed flour into a clean basin.

The white flour fell into the bowl, piling up into small mounds, and carried a faint wheat aroma, appearing milky in the kitchen light.

Once the flour is ready, the yeast water in the bowl has also been activated.

Xu Liang picked up the small bowl and slowly poured the yeast water into the flour in the basin, stirring quickly with chopsticks as he poured.

His movements were unhurried and even, ensuring that every part of the flour came into contact with the yeast water, stirring the dry flour into a flocculent state.

The chopsticks quickly stirred the flour in the basin, gradually blending it with the warm water to form fluffy dough balls, with not a trace of dry flour left.

During the mixing process, he kept a close eye on the dryness and wetness of the dough, emphasizing that the dough should be of the right consistency.

If it's too soft, it will stick to your hands and be difficult to shape.

If it's too hard, fermentation will be slow and the texture will be hard.

After all the flour had been stirred into dough flakes, Xu Liang put down his chopsticks, washed his hands, dried them, and started kneading the dough by hand.

He reached into the basin with both hands, gathered the dough together, pressed down hard with his palms, and then repeatedly kneaded, folded, and tossed it.

With my palm pressed against the dough, I felt the soft, chewy texture of the flour and water blending together, applying pressure gradually and rhythmically.

His years of culinary skills from his previous life made his kneading movements skillful and precise. Each kneading allowed the flour to fully develop gluten, laying the foundation for subsequent fermentation.

Kneading dough is a physically demanding task, but it also requires meticulous attention. Xu Liang bent slightly over, intently staring at the dough in the bowl.

Fine beads of sweat gradually appeared on Xu Liang's forehead, sliding down his cheeks and dripping onto his clothes.

But he was completely unaware, his entire focus was on the dough in his hands.

He kept changing his hand gestures, kneading the bits of dough stuck to the edge of the bowl into the large dough ball little by little, kneading it repeatedly for a good ten minutes.

He only stopped working when the originally loose dough flakes had transformed into a smooth dough ball that was smooth to the touch, warm to the touch, and neither sticky to his hands nor the bowl.

Looking at the smooth, round dough in the bowl, Xu Liang nodded in satisfaction. He reached out and gently pressed it; the dough bounced back quickly, its consistency just right, perfectly meeting the system's requirements.

Next comes the most crucial fermentation stage.

The system clearly states that the temperature and environment of fermentation are crucial.

It needs to be placed in a warm, sealed, and windless place to allow the yeast to multiply fully in the dough and for the dough to slowly expand.

In the 1990s, the small town did not have a special fermentation box, and could only rely on air to control the temperature.

Xu Liang looked around the kitchen and quickly found a suitable spot.

The side of the kitchen stove retains some residual heat from daily cooking, creating a moderate temperature that is neither too hot nor too cold—ideal for fermentation.

He found a clean gauze, soaked it in warm water, wrung it out, and gently covered it over the dough, completely wrapping it up. This not only kept it warm but also prevented dust from falling in and kept the surface of the dough moist, preventing it from drying out and becoming rotten.

After covering the basin with gauze, Xu Liang gently moved it to a warm spot next to the stove and placed it stably. Only then did he straighten up and gently stretch his slightly sore waist.

Fermentation takes time and cannot be rushed.

Xu Liang took advantage of the free time to clean up the kitchen again.

He washed the bowls and chopsticks he had just used thoroughly, put them back in their place, wiped the cutting board clean, tied the flour bag tightly, and put it back in its original spot. The entire kitchen was once again clean and tidy.

After doing all this, he moved a small stool, sat down next to the basin, and quietly waited for the dough to ferment.

However, her eyes remained fixed on the basin covered with gauze, her heart filled with both anticipation and trepidation.

This was his first attempt at learning dough-making techniques from a systematic approach since his rebirth, and it was also the first step in expanding his restaurant's menu; success or failure hinged on this.

He mentally reviewed every step he had just taken.

The water temperature is precise, the yeast ratio is correct, the kneading is thorough, and the fermentation environment is suitable.

Logically, there shouldn't be any problems, but I still can't help feeling uneasy.

He recalled when he first learned to make dough in his previous life. Because he couldn't control the water temperature well, he killed the yeast several times, and the dough remained motionless even after an afternoon.

Sometimes, due to an imbalance in proportions, the dough I kneaded would either be sticky or hard, resulting in dry and hard noodles that were simply inedible.

It was through countless failures that he came to know that while dough rising may seem simple, there are actually many intricacies involved.

Time was ticking away, second by second.

Xu Liang sat on a small stool, occasionally reaching out to gently lift a corner of the gauze to check the state of the dough.

For the first half hour or so, the dough did not change at all; it remained the same size, firm and smooth.

He wasn't in a hurry and waited patiently. He knew that yeast reproduction takes time, and fermentation is a slow process.

Another hour passed, and the temperature in the kitchen remained stable.

When Xu Liang lifted the gauze again, the sight before him instantly brightened his eyes.

The originally firm dough expanded to twice its original size, becoming round and plump, with a more fluffy surface. It felt soft and elastic to the touch.

He was delighted, knowing that the fermentation had started but had not yet reached its optimal state. He quickly covered it with gauze again and continued to wait.

Maintain the residual heat in the pot to ensure the fermentation temperature doesn't drop. The evening in the small town is gradually turning cool.

If the temperature is not high enough, the fermentation speed will slow down significantly or even stop. He must keep a close eye on the temperature.

After another forty minutes, Xu Liang estimated that the time was about right, so he quickly walked to the basin and carefully lifted the gauze.

At that moment, even he couldn't help but smile with satisfaction.

The dough has fermented to twice its original size, completely filling the entire basin.

At this point, the dough surface is smooth and round, with a slight sheen.

Xu Liang gently pressed down with his finger to create a small indentation.

The small pit neither bounces back nor collapses, which is the optimal state for fermentation to be complete.

He reached out and gently parted the dough, revealing that it was filled with evenly spaced, fine honeycomb-like pores of uniform size, and had a fluffy texture.

This is perfect proof that the yeast has fully fermented and the gluten has formed.

According to the system's evaluation standards, this dough-fermentation result can be described as absolutely superb.

The weight that had been hanging over his heart finally lifted, and Xu Liang let out a long sigh of relief, a relieved smile spreading across his face.

From preparing the ingredients, mixing the yeast water, kneading the dough, to waiting for it to ferment, it took nearly three hours.

After fermentation is complete, there is one more crucial step.

Knead the dough to release the air.

Fermented dough is filled with gas. If it is used directly to make steamed buns or dumplings, the resulting buns or dumplings will have holes of varying sizes, and the texture will become loose and not chewy or firm enough.

Only by thoroughly removing all the air from the dough and kneading it again to create a smooth and firm dough can the resulting noodles have a soft texture and a chewy, delicious taste.

Xu Liang washed his hands again, took the fermented dough out of the basin, placed it on the cutting board that had been sprinkled with dry flour, and began to knead the dough vigorously to release the air.

This kneading of the dough required even more effort than before. He held the dough in both hands, repeatedly kneading and slapping it, pressing down hard with his palms to pop the air bubbles inside the dough one by one.

The dough changed shape constantly in his hands, becoming firm and smooth, and the sound of bubbles bursting could be heard with each kneading.

A little dry flour is scattered on the cutting board to prevent the dough from sticking together.

Xu Liang kneaded the dough with exceptional care, kneading it for more than twenty minutes until all the air inside the dough was expelled and it returned to a smooth surface and firm texture before he stopped.

At this point, the dough feels smooth and moist to the touch.

After being cut open, the cross-section is smooth and flat, without a single honeycomb hole, perfectly meeting the standards for making noodles.

Xu Liang kneaded the deflated dough back into a smooth ball, placed it on the work surface, covered it with a clean, damp cloth, and let it rise a second time.

The second proofing time doesn't need to be too long, just ten minutes or so. The purpose is to allow the dough to regain its softness after degassing, making it easier to shape later and also improving the texture of the noodles.

During the second awakening, Xu Liang walked to the kitchen door, pushed open a small window, and looked at the empty land behind him.

As he looked at the dough rising on the cutting board, the image of his future small restaurant began to emerge in his mind.

It can be described as an expansion, and the diners will definitely expand in the future.

In his previous life, he had seen all kinds of noodles in the culinary world and knew that noodles had a wide audience. As long as they were made well, they could definitely become a restaurant's bestseller, attracting more customers and making Xu Liang's business better and better.

Now that he has mastered the basic dough-making skills, he has taken a crucial first step. As long as he continues to improve his culinary skills and unlock more recipes, his path to becoming a culinary master will surely lead him further and further.

Ten minutes passed in the blink of an eye.

The second proofing is complete.

Xu Liang lifted the damp cloth, looking at the dough that had become even softer after rising, his eyes filled with determination.

He reached out and gently pressed the dough, feeling its perfect state, his heart filled with certainty.

This time, the dough preparation process was precise and flawless from start to finish.

Combined with the techniques taught by the system, this is a textbook-level operation.

Xu Liang looked at the dough that represented his afternoon's hard work and smiled with satisfaction.

Although he only mastered the most basic dough-making skills, it was of great significance to Xu Liang.

All is accomplished!