It is not an exaggeration to say that the "mixing method" is the most important part of dim sum production. It is the combination of various "mixing methods" that makes the raw materials "unified" and the cake batter can be successfully made step by step. Only by learning standardized mixing methods can you make cake batter with the same texture every time. Only in this way can you taste the sweet and delicious snacks!
Stir method
Triangle stirring method
This method is used to make sabre oil pastry. When stirring, butter and fine sugar can be wrapped in an appropriate amount of air. When the butter is in the "slight white" state described in most recipes, it will be beaten. This stirring method is mostly used to beat butter cheese and other materials with relatively hard texture.
1. The link of the steel wire of the handle of the egg hunch
In the past, stirring was used to hold the handle, but it was necessary to operate vigorously in the triangle stirring method.
2. Set the position of the center triangle in the brain
Set the position of the center triangle in the brain, and press the front part of the egg to the vertex to the vertex.
3. Scratch and stir
quickly from top to bottom along the left side of the triangle
. Set the position of the right triangle in the basin in the brain, and scrape the egg hull along the left side of the triangle, and quickly scrape and stir from top to bottom 5 to 7 times.
4. Turn the basin with one hand, continue scraping and stir
with one hand, and rotate the basin by 120° clockwise with one hand, repeat the actions of steps 2 and 3. In this way, when the basin is turned to a week, the scratches of the material in the basin appear triangle. When scraping and stirring up and down, the egg hull speed makes the material gathered in the steel wire splash out slightly, and the small basin rotates for a total of 5 weeks.
Shabule stirring method
stirring materials are mostly used to make cookies and Shabule. Generally, it is done after the triangle stirring method. It is a method that can quickly cut butter and flour with a rubber spatula.
1. The rubber spatula is moved from the innermost side of the basin from right to left
The spatula is cut from the innermost side of the basin to the right, and it must be perpendicular to the bottom, press against it with a little force, and hold the basin with the other hand at 8 o'clock.
2. Draw a straight line, push the material to the edge of the basin
The scraper keeps it vertically close to the bottom of the basin and push it to the lower left, gathering it together.
3. Move the scraper a distance and push all the materials to the basin edge
at the beginning of step 1 downwards into the knife. Then scrape
4 according to the same method 5~6. Turn the basin with one hand, continue to operate
, scrape and stir, turn the basin with one hand 180° clockwise, and return to step 1 to operate in sequence.
5. The material is granular and gathers it into a piece of
After rhythmically repeating the operation, the material gradually turns from powder to fine granular. After that, the "press mixing method" must be used, so gently press the material and put it together to the inner side of the mixing basin.
Press-mixed mixing method
Because the Shabule stirring method cannot make the material completely soft and even, the excess air inside needs to be squeezed out. This method is mainly used to complete the "Shabule" dough so that it tastes delicate after baking.
1. Hold the front end of the rubber spatula, put the surface blank into a place
Push the surface blank to the inner side of the basin, hold the front end of the rubber spatula and press it from the left side.
2. Roll the surface blank to the side of the body
Roll the surface blank flat, use a rubber spatula to push the material to the side of the body
3. Do not roll at the same position, stagger the mill flat and mix evenly
. Each time you roll, you will slightly stagger, roll 4 to 5 times in turn and push the surface blank to the side of the body. The surface blank should be grounded as a whole. After rolling, it is best to leave a thin layer of surface blank at the bottom of the basin. Note that if you roll at the same position each time, the texture of the surface will be not uniform enough. Rotate the basin so that the closed surface is always kept on the innermost side.
Salted cake stirring method
is used when making French salted cakes and other snacks. This is a stirring method used when directly adding powder materials to liquids such as eggs, milk, etc. Use 3 chopsticks to stir until the powder basically disappears. Try to minimize the number of stirring times.
1. Hold 3 chopsticks
prepare 3 chopsticks. Clip 1 little finger and ring finger, 1 middle finger and 1 no-free finger, and 1 thumb and index finger. When standing, chopsticks are approximately triangle-like.
2. Repeat circles on one side of the mixing bowl and stir
0 chopsticks and hold them vertically against the bottom of the bowl. Draw a circle with a diameter of 12cm clockwise on one side of the basin. After stirring for a while, turn the basin counterclockwise by 30° with the other hand, stirring for 1 second and gently tap the chopstick held by the index finger on the wall of the basin. This way, the batter hanging on the basin wall can be stirred until it is uniform in texture.
3. Stir until the flour is white and cannot be seen
This way, stir for 35 to 40 cycles, and the flour will basically disappear. The batter is not very smooth, the cheese is sticky, and the dough is thick. Don’t mix it even if you leave some white powder. Then add vegetables and other ingredients and stir them 5 to 6 times.
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