Food: Taking the twins to kindergarten to be chefs

After sending Qingqing and Weiwei to the classroom...

Huang Jun did not stay for long. He just gave a few simple instructions and then turned back to the kitchen to start his busy morning - making a coconut crispy cake that looked like a blooming flower.

This dessert is the most beautiful among all pastries!

At this time, he stood in front of the spacious workbench, took out a clean stainless steel basin, slowly poured the snow-white all-purpose flour into it, and spread it in the basin.

He added an appropriate amount of powdered sugar as fine as sand to the flour and mixed it evenly. He also added lard to the flour to make the dough more moist.

If you don’t have powdered sugar and lard at home, you can use equal amounts of white sugar and corn oil instead, but it is not recommended to use butter instead, so as not to affect the taste.

He slowly added water to the flour and stirred gently with his hands until the flour and water were completely blended.

Then, he gently pressed and rotated the dough with his palms, kneading the flour into dough, but without pursuing extreme smoothness.

He gathered the wet flour together, pressing, kneading, and turning it over, stopping when the flour was gradually gathered into a rough dough.

Cover it with plastic wrap and set it aside to give the gluten time to form itself.

During this process, the dough will gradually relax and become softer and more elastic.

While the water-oil skin was resting, Huang Jun did not stop. He reached out and took a clean and shiny large stainless steel basin handed to him by Qian Guoxiang.

Slowly pour the low-gluten flour into the bowl. The flour should be evenly spread in the bowl like fine sand.

Next, he added lard.

The ratio between the two is 1 to 2.

This ratio is the key to making puff pastry, which can ensure the puff pastry has distinct layers and a crispy texture.

It should be noted that the lard here can be replaced with an equal amount of butter, but liquid vegetable oil is not recommended.

When I first started kneading the dough, it was a little dry and difficult to form into a ball.

But as he patiently kneaded...

The dough gradually becomes soft, and each kneading makes it more elastic and the surface smoother.

finally.

A piece of soft and non-sticky dough appeared in his hands, reaching the perfect state for making puff pastry.

He seals the dough with plastic wrap, which locks in the moisture in the dough and prevents it from drying out during the subsequent production process.

After the water-oil dough has been left to stand for a period of time and has formed good gluten, Huang Jun takes it out again and kneads it again.

With skillful hands!
He had kneaded the dough until it was completely smooth, and the surface had a silky luster.

Whether it is oily skin or puff pastry, the key to achieving the best results is to give them enough resting time.

This period of time not only allows the dough to relax, but also allows its internal ingredients to fully blend and form a harmonious unity.

While the dough and the water-oil skin were resting, Huang Jun did not let himself be idle, but instead began to carefully prepare the coconut filling.

He poured Qian Guoxiang's melted butter into the container, and then added an appropriate amount of white sugar.

This white sugar can also be replaced with an equal amount of powdered sugar or fine sugar.

He expertly beat in the eggs with one hand, thoroughly blended the butter and sugar, and then continued stirring until the liquid became uniform.

Then he added the shredded coconut and continued to stir carefully until the filling became moist and slightly sticky.

After completing the mixing, Huang Jun quickly sealed the filling with plastic wrap and placed it in the refrigerator to let it solidify.

Take advantage of this period.

He set about dividing the puff pastry.

Divide the puff pastry into equal portions, each weighing 11 grams, so that each portion of puff pastry can achieve the best effect during the baking process.

"Assistant Chef Qian, come join us!" he invited softly.

"Okay!"

Qian Guoxiang nodded happily.

The two stood side by side in tacit understanding, their fingers jumping and spinning on the puff pastry like light dancers. After a while, all the puff pastry was rolled into balls and neatly arranged on a large stainless steel plate.

After all is done...

Huang Jun also uses plastic wrap to seal all the kneaded pastry. This can prevent the pastry from drying out in the air and maintain its optimal texture.

Next, Huang Jun began to divide the water-oil dough, precisely controlling the weight of each portion to 15 grams, and kneaded them into balls one by one together with Qian Guoxiang.

Likewise, the water-oil skins are gently covered with plastic wrap to prevent them from losing moisture in the air.

He took out the first kneaded water-oil dough and puff pastry, put the water-oil dough in the palm of his hand with the uneven side facing up, and patted it into a circle with a thick middle and thin edges. He put the puff pastry in the middle of the water-oil dough, pressed it flexibly with his fingers, wrapping and closing the edges at the same time. No gap should be left in the middle, otherwise it will easily peel off when rolling it later.

His technique was so fast that it was dazzling.

Seeing that Huang Jun had made half as much as he did, Qian Guoxiang felt that Huang Jun's hand speed was getting faster and faster. He couldn't help but said with admiration: "Chef Huang, you are so fast. You have made so many in such a short time..."

Huang Jun smiled and responded: "My main advantage is my youth. If you were a few decades younger, your hand speed would definitely be faster than mine..."

When Qian Guoxiang heard this, a relieved smile appeared on his face.

However, even if he were ten years younger, he probably wouldn't be able to match Huang Jun's dazzling hand speed...

After all of them are wrapped...Huang Jun puts the bottom of each raw dough facing up and flattens them one by one. He picks up the rolling pin and gently pushes on the raw dough with even force and smooth movements. He rolls up the raw dough from top to bottom with the closed end facing up, and then flattens it horizontally.

Then, he continued to roll it first downwards and then upwards, rolling it longer instead of wider, and then rolled it up from top to bottom again. Each curl was just right, neither too tight nor too loose.

With a final, light press, a raw embryo is ready.

Different room temperatures will cause different water absorption of flour, which will eventually lead to different hardness of the raw dough. If it feels hard during the rolling process, do not force it. Cover it with plastic wrap and let it sit for 15-20 minutes before rolling it. Forcing it or rolling it too hard will easily destroy the gluten and eventually cause the surface to break.

After all the embryos are ready...

Huang Jun covered it with plastic wrap, sealed it and let it sit for 20 minutes.

In the meantime, the filling has solidified in the refrigerator.

He took out the filling and spread the plastic wrap flat on the surface to cover the filling.

Use plastic wrap to pinch them into cylindrical shapes one by one. This will not only avoid the problem of sticking to your hands, but also maintain the shape of the filling.

Then, he divided the filling into equal parts and rolled them into balls.

The raw dough that had been awakened had been taken over by Qian Guoxiang and placed on the operating table.

Pick up a raw dough and place it on the chopping board with the seam facing up.

He pressed his finger lightly in the middle of the raw dough, and then used the rolling pin to roll it into a round cake shape that was thick in the middle and thin at the edges.

He picked up the rounded filling, put it into the center of the crust, and used his thumb and index finger to seal the top, wrapping the filling tightly without leaving any gaps.

Place it bottom side down in a baking dish.

When the baking tray was about to be filled, Huang Jun turned to Qian Guoxiang and said, "Assistant Chef Qian, please brush the egg yolk liquid on the surface of these finished pie crusts and put them in the refrigerator for a while."

"Hey! Okay!"

Qian Guoxiang nodded and brought the egg yolk liquid, and brushed a layer of egg yolk liquid on the surface of the prepared pie crusts according to Huang Jun's request.

With the embellishment of egg yolk liquid, each piece of pie crust sparkles with an attractive golden color.

He put the raw dough brushed with egg yolk into the refrigerator, allowing the egg liquid on the surface to slowly solidify in the low temperature.

This short refrigeration process is an important preparation before baking. It allows the egg liquid to form a uniform and crispy crust during baking, enhancing the taste and appearance of the crust.

Repeatedly.

The two of them cooperated tacitly until all the raw embryos were processed according to the established process.

Seeing that the time was almost up, Qian Guoxiang took out the raw embryos that had been placed in the refrigerator...

After a short period of refrigeration, the surface of the egg liquid has solidified, feels dry to the touch, and is not sticky at all, which greatly facilitates the subsequent operations.

Huang Jun picked up a sharp knife and quickly cut a perfect cross on the top of the crust. The depth of the cut was enough to vaguely see the filling inside.

After the oven is preheated to the optimal state, Huang Jun gently pushes the baking tray into the oven.

Set the upper and lower fire to 180 degrees Celsius and place the baking tray in the middle and lower layers for even heating.

The timer was set for 30 minutes.

This time is enough for the crust to become golden and crispy, and the filling to be cooked and delicious.

While waiting, Huang Jun and Qian Guoxiang took a short break. They found a quiet corner and drank some tea to replenish their energy...

……

Here.

Liang Yinqiu led a group of park leaders and walked quickly towards the park gate.

"Director Liang, didn't you say yesterday that the leaders of the Education Bureau would arrive closer to lunch time? Why did they suddenly change the plan and come early?" There was a hint of confusion in Liu Suyu's beautiful eyes.

Liang Yinqiu shook his head slightly: "I don't know the specific reason either. I just received a message from Deputy Director Wan. He, Director Wei, and Director Xin are already on the way."

Liu Suyu thought for a moment and joked, "Look at the time, it's breakfast time. Maybe Deputy Director Wan is craving for our breakfast and decided to come here early?"

"It's possible!"

The other leaders nodded in agreement.

Liang Yinqiu smiled and turned to Liu Suyu: "Manager Liu, please go to the kitchen and bring some snacks to my office when they are ready."

"understand!"

Liu Suyu received the order and immediately adjusted his direction and headed towards the kitchen.

Liang Yinqiu continued to lead everyone forward.

In the guard room, Mr. Li, upon learning that leaders from the Education Bureau would be visiting the kindergarten this morning, stopped listening to his favorite Peking Opera and instead became extremely alert, ready to welcome the leaders from the Education Bureau at any time.

Seeing Liang Yinqiu and the garden leaders coming over, Uncle Li showed a friendly smile on his face: "Hello, Director Liang~"

Liang Yinqiu nodded: "Hey, Uncle Li, thank you for your hard work. Please open the door first. The leaders of the Education Bureau will be here soon."

"Hey, okay!"

Uncle Li immediately picked up the key and opened the door... (End of this chapter)