The beginning is only when you become a chef

Chapter 55: You Can’t Steal Xiaoxi’s Dad

First of all, the two important basic skills of seasoning and heat control have been mastered.

The cost-effectiveness of upgrading from [Great Accomplishment] to [Perfection] by spending a huge amount of experience points is too low. After all, it consumes 100,000 points. It is better to spend attribute points to upgrade.

But it’s different when it comes to pastries.

The lower the level of basic skills, the more suitable it is for gaining cooking experience points.

[Pastry (Beginner·0/ exp) →Pastry (Beginner)]

[Pasta (entry level 0/ exp) → Pastry (minor success)]

[Pasta (small success 0/ exp) → Pastry (big success)]

In an instant, three pieces of upgrade information occupied Xia An's field of vision.

From beginner level, he advanced three levels to the [Great Mastery] level, consuming a total of 26,000 experience points.

[Pasta (Dacheng): 0/ exp]

【Evaluation: The main theme is the wrapping and pinching technique, and the filling changes are used to express a variety of flavors. Now you can easily mix, shape and cook a variety of pastry products with good color, fragrance, taste and shape. 】

The changes in the panel evaluation text are clear at a glance!
Looking at the huge amount of experience needed to upgrade to the next stage, Xia An could only sigh inwardly and give up.

"Dacheng, that's enough."

After half a minute of reflection, Xia An began to mix the flour in front of everyone's curious gaze.

You know, kneading dough by hand may seem simple, but it requires a lot of skills.
No matter what kind of snack food uses flour products, the biggest factor that determines whether it tastes good or not and whether the texture is soft is whether the gluten can be kneaded well.

This allows the gluten to form a network, thereby absorbing air and forming an expanded and fluffy dough.

The secret of kneading dough in one sentence is:
The essence of kneading dough is to encourage the dough to produce enough gluten.

Why are more and more machines such as bread machines and pasta machines replacing the chef’s manual kneading of dough?
The reason is simply that a chef with superb pastry-making skills has a high salary, while a half-baked apprentice's skills are not even as good as those of a machine, so why not just use a machine?

I saw Xia An rubbing his hands repeatedly on the bright kitchen counter, causing the water and flour to quickly form snowflake-like cotton wool.

This step is called "kneading the dough"!
In just over ten seconds, Xia An's hands were nimble and his movements were quick. He rubbed the dough back and forth countless times. The flour particles fully absorbed water during this repeated kneading and gradually formed a rough dough.

The second step is called "kneading the dough"!
Xia An demonstrated the most standard, textbook-like method of kneading dough.

First of all, he stood with his feet slightly apart, his upper body slightly bent, and his body not leaning against the chopping board.

A pair of white and slender hands sometimes clenched fists and punched, sometimes flattened and pounded, and sometimes grabbed the rough dough and threw it on the kitchen counter.

"Pound, knead, push, throw, and rub."

The five key points of the "kneading dough" process flowed through Xia An's mind.

soon.

The dough gradually became smooth and round as he exerted constant force on it.

"Let the dough rest for 10 minutes." Xia An stopped, put the dough into a glass mixing bowl, and covered the dough with a clean towel dipped in water.

This is the third step, called "letting the dough rest"!
During the resting period, the protein molecules in the dough have a chance to relax and reconstruct, thereby reshaping the gluten network structure that has been twisted and damaged by external forces.

Therefore, the protein in the dough can restore its proper spatial structure and can be well stretched.

The dough will also have a more delicate and smooth texture.

Only then did Xia An have time to turn around and prepare other ingredients.

He turned around.

Just in front of the bar, there were a bunch of stunned faces.

"What's wrong with you?"

Even Erina Nakiri, the proud golden peacock, was stunned and just stared at him stupidly.

"What's wrong?"

Saiba Chengyilang's expression collapsed, and his tone was not tense: "Ahem...didn't you just say that you wanted to practice the basic skills of pastry making to the same level as the heat and seasoning?"

"But the pastry-making skills you're showing now clearly make no difference in the heat and seasoning." Xia An opened his mouth but couldn't explain.

I can't say that I just used the deep blue points to cheat and upgraded [Pastry] three levels in a row, soaring from the poor level of a beginner to the level of great success.

Alice Nakiri deliberately wiped the non-existent tears from her eyes and said with a touching tone:

"Master...you are really making me cry to death!"

"You are too gentle. In order not to crush Erina, you deliberately did not show such exquisite pastry skills when you cooked the "Flame Dumplings" just now."

"The dumpling wrappers are deliberately pressed by machines, right?"

Xia An's eyes twitched slightly, and he stared at the naughty female apprentice: "Okay, stop it."

But he still couldn't explain why he didn't use the pastry-making skills he was showing now when he cooked the "Flame Dumplings" just now.

So, Xia An could clearly sense it.

Erina Nakiri's expression and eyes became even more dazed.

"Isn't it possible to curb this girl's arrogance this time?" Xia An was very satisfied with the results of this class.

Next, it’s just a matter of replicating the remaining steps of Erina’s “Italian Shrimp and Cheese Ravioli”.

Boil the shrimps and peel them.

Mix chopped celery and shrimp, add salt, black pepper, lemon zest, and a cube of cheese.

At first glance.

These processes are no different from those of Erina Nakiri herself.

However, when Xia An rolled out the handmade dumpling wrappers, wrapped the "fresh shrimp salad" fillings in them, and put them into a pot with boiling water.

The cooked tortellini were shiny and the skin was very thin, like a layer of glass crystal, covering the vaguely visible shrimp and other ingredients inside.

After picking up all the ravioli, Xia An pointed to the plate and said to Erina Nakiri:
"This is the dish I reviewed based on your food battle homework. You can try it and see where I improved and sublimated it."

Erina Nakiri took a breath, picked up the chopsticks, and without caring about the heat, put a dumpling into her mouth, bit off half of it and chewed it.

tearing~
The moment her face was bitten, she felt her clothes were torn apart.

The chopped celery hit the tongue like a meteor dragging the green flame of vegetables.

But when the big explosion happened, the shrimp in the deepest part of the meteorite impact crater, the essence of the meteorite, finally burst out with its due deliciousness.

The blonde girl, with all her clothes gone, sat blankly on the edge of the crater, staring for a long time at the shrimps shining in the bottomless darkness.

At this time, a tall figure quietly came to the girl's side and sat down: "Does it look good?"

It may be a beautiful vision from the bottom of your heart.

It may be a loveless girl's fantasy about fatherly love.

It may also be due to the influence of the fatherly aura that this man possesses.

The girl's scattered eyes focused slightly when she heard this, and her tone was trembling with surprise:

"Dad...? Father?"

in reality.

The unconscious murmurs uttered by Erina Nakiri after eating the tortellini were truly earth-shattering.

"Dad?" Alice covered her mouth with her eyes wide open.

Midoriko and Saiba Joichiro looked at each other in bewilderment.

"This is my dad!"

Xiaoxi was so anxious that she climbed out of Midori's arms and onto the bar, loudly declaring her sovereignty, "You can't steal Xixi's dad!"