Chapter 728 - 552: Traditional Famous Pastries (Part 2)

Chapter 728: Chapter 552: Traditional Famous Pastries (Part 2)

[This irresistible food is making my stomach growl. Dorami Kindergarten, you owe me a bowl of fried rice to satisfy my craving!]

[Why post these tempting food pictures in the dead of night? Dorami Kindergarten, don’t you have internet during the day?]

[Unbelievable, the New Year’s Eve dinner at Dorami Kindergarten is so lavish, with famous dishes like Boiled Cabbage and Nine-Turns Large Intestine on the menu. Especially the appearance of that Nine-Turns Large Intestine, it makes me feel like I can’t afford it; and the moment that Boiled Cabbage blooms, it’s breathtakingly beautiful...]

[I’m salivating, tomorrow night I have to order a portion of Nine-Turns Large Intestine or Boiled Cabbage to quench my cravings!]

[Leaders of various units and companies, take a good look, even a kindergarten’s New Year’s Eve dinner can be this sumptuous. This year, our New Year’s Eve dinner should at least reach this level, otherwise people might think our company’s benefits are not as good as a kindergarten’s.]

[Sure enough, there’s no harm without comparison! After seeing the New Year’s Eve dinner at Dorami Kindergarten, I’ve suddenly lost the original anticipation for my company’s upcoming New Year’s Eve dinner. It’s all due to the high standard showcased by Dorami Kindergarten that one can’t help but feel "resentful."]

Seeing netizens voluntarily come to watch and comment about how they are tempted beyond control, especially noticing the comment times as some watching the video only at midnight, Huang Jun felt they were entirely to blame for their own ’craving’ with no one else to blame.

He shook his head slightly and sighed, then exited the video, put away his phone, and turned to look at the dough in the basin to check its state of fermentation.

At this moment, the dough had already reached an ideal state, showing the necessary fluffiness and softness.

First, he sprinkled a layer of cornstarch on the cutting board, then took the risen dough out of the bowl and dusted a layer of dry starch over the surface to prevent sticking.

He picked up the rolling pin.

"Bang bang bang~"

With his flowing and smooth rolling action, the dough was instantly rolled into a thin sheet about two millimeters thick.

After the dough sheet was rolled out, he sprinkled another layer of starch on top, then rolled it up with the rolling pin. Holding a kitchen knife, he sliced along the rolling pin’s track in one smooth motion.

In an instant.

A circular dough sheet was transformed into strips about ten centimeters wide.

After neatly stacking these long dough strips, he picked up the kitchen knife again and cut them swiftly, "chop chop chop."

This process was identical to making hand-rolled noodles, except these noodles were slightly shorter, only about ten centimeters long.

Moreover, the width of the noodles was also very fine, about twice the thickness of the dough sheet, approximately four to five millimeters.

After cutting, he sprinkled some starch over the noodles and gently shook these short noodles apart to prevent them from sticking to each other.

"Hey, they’re starting to taste more and more like hand-rolled noodles..."

He chuckled to himself, then turned around and steadily placed a clean wok on the stove,

He poured in an appropriate amount of peanut oil, turned on the gas stove, and patiently waited for the oil temperature to rise gradually.

Frying is a crucial step in making Sachima, imparting that unique fluffy texture to it.

But compared to other foods, the frying process for Sachima can easily go wrong with the slightest carelessness.

If the oil temperature is too low, the noodles can’t expand quickly and might absorb too much oil; if too high, the noodles might become overly hard before being taken out.

Therefore, oil heated to sixty percent is ideal.

When the oil temperature was right, he grabbed a handful of noodles, shook off the excess starch carefully, and then scattered them evenly into the oil pot.

The aim was to ensure even oil temperature distribution, avoiding local overheating.

As soon as the noodles touched the hot oil, they would quickly expand. If they were stuck together, they wouldn’t fully expand.

By now, the noodles in the pot were rapidly expanding, becoming fluffy, reminiscent of fried shrimp chips and shrimp sticks.

He gently stirred in the pot with a slotted spoon, letting the noodles turn in the oil to ensure even heating on every side.

When the surface of the noodles turned an enticing light yellow, he swiftly fished them out with a slotted spoon, moving with clean and decisive actions.

"Daddy, what delicious food are you making?"

Qingqing, who smelled the fragrance, ran into the kitchen, hugging a meat bun.

The meat bun seemed a bit uncomfortable being held this way, but there was no helping it; Qingqing was very fond of it and loved being close to it...

Weiwei followed and ran over: "Daddy, I smell something delicious. Are you making something tasty again?"

Chef Huang turned his head, smiling lightly at the two little ones, and replied: "Yes, Daddy is making Sachima right now!"

"Wow... Sachima is my favorite to eat!" Weiwei shouted excitedly.

Qingqing curiously asked: "Daddy, why did you suddenly want to make Sachima?"

Huang Jun smiled, "Of course, to give you both a snack, and also to give as gifts!"

Qingqing’s curiosity grew: "Gift to whom?"

Huang Jun pretended to be mysterious: "You’ll know in a bit!"

Qingqing tilted her head, thought for a moment, then asked: "Daddy, are you planning to give it to Grandpa Jiang and Grandma Jiang?"

"Wow... Qingqing is so smart."

Huang Jun showed a surprised expression on his face: "How did you know?"

Qingqing said proudly: "I remember Daddy said that after the holiday, we will visit Grandpa Jiang and Grandma Jiang, so I just guessed!"