The operation test was held in a very spacious place. When Gao Dian walked in, there were many people sitting in the hall.

These are all here to take the Level 3 noodle teacher exam. Some people know each other, so they get together to chat, and some even have great intentions to play cards together.

Gao Dian found a seat and sat there. It was not his turn yet, so he could sit in the hall first.

There is an LED screen in the hall, with the name and examination room scrolling on it. Just follow the information above and go in.

At this time, it is logical that there will not be so many people waiting for the exam in the hall. In fact, many people have already passed the exam, and here they are just waiting for their friends.

Not far from Gaodian, someone was talking about it.

“How many pastries have you made?”

"I made five kinds, but fortunately, I barely passed."

"It's amazing. You can pass by five kinds of pastries. Unlike me, I made six kinds of pastries and only three kinds of pastries were qualified."

"I saw a ruthless man today, in the same exam room as me."

"What kind of cruel man?"

"He made twelve kinds of pastries in an hour and a half. Do you think he is a cruel person?"

"Hiss~ So awesome! How did he make twelve kinds of pastries, an hour and a half?"

"I don't know this, but he has very little portions of each pastry."

...

Gao Dian's mouth twitched, and twelve kinds of pasta were indeed amazing.

Not to mention it, however, it is very difficult to make twelve types of pastries within an hour and a half.

You should know that the pastry is the same as the pastry you sell for a diner. It must be cooked well and cannot be just a semi-finished product.

Even if each pasta has a small portion, it is amazing enough to make twelve pasta within an hour and a half.

This is really a time management master.

Gao Dian muttered in his heart.

Even in the third-level pastry exam, it was a crouching tiger and hidden dragon. Gao Dian put away his pride.

Soon, Gao Dian saw his name appearing on the screen. Gao Dian stood up and walked towards the examination room displayed on the screen.

After verifying his identity, Gao Dian walked into the examination room.

There is a high school classroom that is as big as a high school classroom, with a stove neatly arranged inside, and in front of the surrounding wall are various ingredients for making pasta.

The location inside the examination room is not fixed, as long as it is empty, you can go there.

Perhaps Gao Dian entered late, and there was no good position anymore. Now there is only a stove in front of the examiner.

Gao Dian did not hesitate too much and walked to the stove to stand still.

When the examiner saw that there were people in front of all the stoves, he said, "Since everyone has arrived, the exam has officially begun! The exam is one and a half hours, and you must not walk around at will, whisper, or make loud noises. You can get enough ingredients you want to take at one time..."

The examiner talked about the rules of the exam. After saying that, he waved his hand and signaled that everyone could choose ingredients at will.

Gao Dian walked over and found that he didn't choose many ingredients because he only planned to make three kinds of pastries, mainly those who were more familiar for the time being, and there were only three kinds.

He also knew about other pastries, but it was a bit too big to make them in the exam field.

To be on the safe side, he is still familiar with and good at it.

There are three types of pastries: gluten, steamed buns and buns. The first two only require flour. Only buns require more ingredients because there are more ingredients needed to mix fillings.

When I walked to the flour area, Gao Dian saw three types of flour placed here. Needless to say, they must be low-gluten, medium-gluten and high-gluten flour.

However, there is no sign on it, which means that you must be able to identify three types of flour so that you can be prepared to choose what you need.

If the three types of flour are used with the naked eye, it is difficult to distinguish them. However, there is a small trick to quickly identify them, that is, pinch the flour.

If the flour is prone to balls, it is low-gluten flour; if it is not prone to balls, it is high-gluten flour; while medium-gluten flour is between the two.

This is due to the different protein content in the flour.

Of course, if you are an experienced master, you don’t even need to get started, and you can tell it out with your naked eyes. Because the colors of the three are different, the color of high-gluten flour is darker, while the color of low-gluten flour is whiter.

Gao Dian distinguished it by hand. This time he could not use low-gluten flour, but needed two parts of medium-gluten flour and one part of high-gluten flour.

Among them, medium-gluten flour is used to make steamed buns and buns skins; high-gluten flour is used to make gluten.

After taking the flour, Gaodian selected some pork and some seasonings.

Return to your position, Gaodian begins to knead.

The flour is divided into three parts and he kneaded it one by one. Since the dough needs to be awakened, Gao Dian can prepare other things during this time.

Compared with others, Gao Dian has relatively more time because he only needs to make three kinds of pastries, while others have at least five kinds of pastries.

After kneading the three types of doughs, Gaodian put them aside to ferment.

During this time, he began to prepare the stuffing of the buns.

The pork is selected from fat and thin. If it is too thin, the filling will be too dry and there will be no juice. If it is too fat, the filling will be too oily and too greasy. Only when the fat and thin ratio is appropriate, the filling will be oily but not greasy and rich in juice.

Since pork is not chopped, Gaodian also needs to chop it by hand.

There are cutting boards and kitchen knives on the stove, and the chopping fillings are also very skilled.

"Dongdongdongdongdongdong!"

Gao Dian started chopping up.

Whether the meat filling is delicious or not depends on two aspects: one is the quality of the formula; the other is the quality of the knife skills.

Yes, a pastry teacher also requires knife skills. Although the knife skills are not as strict as the Hongchao chef, good knife skills are also an important part of whether the pastry is delicious or not.

Nowadays, most of the stuffing is made by mechanical chopping. As mentioned earlier, the advantages of using mechanical chopping are convenience, speed and stability. Because the meat stuffing produced by mechanical chopping is more delicate overall and even at the same time.

However, the upper limit of the machinery is fixed, and while it is stable, it also represents rigidity.

But people are different, people have no upper limit.

So if the filling is really delicious, you have to chop it with your own hands.

In this regard, Gao Dian is quite talented, and with the help of plug-ins, his knife skills have improved rapidly.

Of course, there is no comparison with the chef of the Hong Case. The focus of the two is different, so there is no need to compare them.

After chopping the meat filling, the next step is to season. Gaodian puts various seasonings into the recipe in proportion and order. He has long remembered to make this recipe thoroughly.

After the seasoning is ready, the dough there is fermented in turn.

The first thing Gaodian did was gluten, wash the noodles repeatedly, and cook them in a small piece in the pot. Although Gaodian hadn't done these steps for a while, he did not forget them.

It will take some time to put the gluten into the pot to cook. During this period, he started to make buns.

Gaodian made pastries in an orderly manner, and the examiners on it walked around, watching the situation of the candidates.
Chapter completed!