Rebirth and farming: the prosperous days of the eldest sister of Nongmen

Chapter 63 Red Velvet Cream Cake Roll
The eighth year of junior high school came to an end, and the three of Ye Xing had their own reunion year at home for the first time.Ye Xing and Wang finally finished their rest after another part of the ice was made, and it was time to return to Fucheng with Ye Tao to open a shop.Because before the Chinese New Year, it was decided to change the special biscuits and steamed buns of Ye Niangzi's restaurant to festival-only, so Ye Xing and Wang's can sleep a little longer in the morning on ordinary days after the new year, and Lin doesn't have to rush in the dark. A group of them entered Fucheng, which gave them a considerable chance to rest.

At the same time, Ye Xing also re-planned the order of eating time in the store. After the new products were launched before, they were sold all day long. With more and more varieties of dim sum, it caused a great burden to the small manpower.After the adjustment, the shop opens in the morning with ginger milk, sweet-scented osmanthus cheese and milk tea, which are simple and quick to make and suitable for warming up and warding off the cold. Customers can get them quickly and don't have to rush.In the afternoon, when you are hungry, the variety of dim sum is much richer. Various desserts and snacks such as crystal crispy pear slices, orange cookies, and tiramisu are available in large quantities, just like drinking afternoon tea in modern times.

After the adjustment, the shop is more orderly. Although the variety of food in the shop has increased, they have more time to spare, and Ye Xing can finally free up her hands to think about new dim sum.

When Ye Xing listened to Zhugong Tune in the Tongjia Washe on the first day of junior high school, she found that even sitting in the wash house and listening to operas would consume physical energy, so those who work outside should also have such needs, so that they would feel fuller and more able to eat. Desserts that replenish energy in time will definitely be the first choice of guests.

Ye Xing thought of the cream cake roll. It does not use more cream than tiramisu, and it takes less energy to make, but the sugar inside and the sponge cake outside are enough to temporarily drive away people's hunger.

In order to make customers feel that the cream cake roll is different from other desserts at a glance, Ye Xing finally decided to make the red velvet cream cake roll for the first time. The color can be clearly distinguished from the food on the market, including her own.Red yeast rice powder is the origin of the color of the red velvet cream cake roll. It is soluble in oil but insoluble in water, so to prevent agglomeration, you need to stir it with butter first, then add milk to stir, and finally sift in the low-gluten flour Stir the glyphs until there are no particles, then add the egg yolk and stir in a circle until it becomes fluid.The low-gluten flour is also specially made by Ye Xing to break the protein in the flour used for cooking cakes at high temperature, otherwise the sponge bread will not be soft enough.

On the other side, Ye Xing took out the egg whites that had been frozen for a while, dripped a little lemon juice on it, added sugar three times and beat until stiff with small hooks. At this time, the meringue in the bowl was smooth and shiny.Add part of the red batter and mix well, then pour all the red batter into the remaining red batter and continue to mix.But don't stir it too many times, otherwise the meringue will defoam.Finally, pour all the ingredients into the special iron plate specially invited by Ye Xing. After smoothing the surface, lightly shake the baking plate a few times, and then send it to the oven to bake for two quarters of an hour.

Two quarters of an hour later, when the baking tray is pulled out, you can see the red sponge cake with dense small air holes inside.Ye Xing quickly stopped the big girl who wanted to help take out the sponge cake: "Don't worry, this is too hot, let it dry."

In order to prevent it from drying out, Ye Xing put a piece of oil paper on it and waited for it to cool down to the temperature of the hand before taking out the sponge cake.The red cake is like a fine red flannelette. The big girl touched the soft cake and murmured, "If I hadn't seen it with my own eyes, I would have thought it was a fine cloth."

Seeing her dumbfounded look, Ye Xing stuffed the corner of the cake, which was cut from the edge for a better shape, into the big girl's mouth. The dense and moist taste made her nod fiercely to show that it was delicious.Ye Tao looked at Ye Xing eagerly, and Ye Xing gave them the rest to eat.

Since it is a cream cake roll, the cream must be essential. Ye Xing spread a layer of cream on the front of the cake body, and then lift the cake roll up to cover the front to form a circle, and this circle can wrap the cream filling. Then close it in and squeeze it with some pressure.When pressing inside, the oil paper under the cake is also pulled out at the same time, and finally take it to freeze for half an hour.

Ye Xing summed up this step based on online videos and her own practice. To make a cake roll with a beautiful shape that does not fall apart, she must master the formula, so she took Wang, Lin and Da Niu respectively. Do it all by hand.

When Steward Tong saw the long red pillow-like cream cake roll, he was at a loss as to what to do. He hesitated and asked Ye Xing: "Well, how do you eat this cream cake roll? It looks like a pillow, so it's too long. .”

Ye Xing picked up the knife on the table and cut the cake roll into six pieces, and the one she took out turned into a red circle.The red cake body on the outside and the pure white cream filling in the middle have a strong contrast in color, which leaves a deep impression on people at a glance.

"It's interesting, let me taste how it tastes." Tong Guanshi picked up a palm-sized round cake roll to taste, and he bit off the sponge cake body and cream in one bite.The sponge cake is moist and delicious, and the smooth and delicate cream is as smooth and delicate as velvet. No wonder Ye Xing called it the red velvet cream cake roll.

"This, if it is paired with a cup of slightly bitter tea." Ye Xing poured a cup of tea for Tong Guanshi just as he was about to finish eating a cream cake roll before continuing, "Sweet cream cake and slightly bitter tea go together Together, both bitter and sweet, it is simply a perfect match!"

Manager Tong hurriedly took the tea and took a sip, and it was exactly as Ye Xing said—a perfect match!
"When I just drink tea, I always feel that my stomach is empty and not comfortable enough. With this sweet cream cake roll, it can make my stomach a little bit more comfortable. And the outside of the cake roll is fluffy and soft, so it doesn't take too much to eat. Stomach, affect eating normal food, it is most suitable to eat between listening to a play or working."

Tong Guanshi felt that this would definitely create a new craze for Ye Xing’s dim sum in Tongjia Washe. The only problem was the price, so he tentatively said: “The price of cake rolls should be more suitable for ordinary people than that of tiramisu. Come on, I think the production cost of the red velvet cake body on the outside should not be as high as the filling, twenty cents a piece is more appropriate."

Although Manager Tong's work is too standard, he has been a manager for decades after all. Even if he doesn't know how to do it, he can roughly know the cost through observation.

"What Tong Guanshi said is true. I originally intended to sell this to most people. The price of [-] Wen is indeed appropriate. In the future, the price will fluctuate slightly as the taste changes."

This price is approved by Tong Guanshi, which is equivalent to being approved by most of the customers in Fucheng. Ye Xing immediately set a daily supply quantity with him without saying much.

(End of this chapter)