Daddy, step aside

Chapter 433 As long as it tastes good, everything is fine
Huang Xiaonuan looked at the raw salted duck eggs brought back by Lao Mo, without explaining much, directly began to separate the salted egg yolk, and carefully removed the film on the surface of the egg yolk.

"Baby Nuan, what is this?" Lao Mo stared at Huang Xiaonuan's movements intently. Most people would not be so fussy about dividing egg yolks and egg whites, and just follow the general principle.

"Be sure to remove this layer of film. This is the source of the salty egg yolk smell." Huang Xiaonuan explained without stopping.

Put the peeled salted egg yolk into the corn oil prepared together with the honey red bean meeting, and soak.

Lao Mo pointed at the transparent light yellow liquid with his fingers, tasted it slightly, and suddenly realized.

This kind of operation will definitely not make the salted egg yolk dry, on the contrary, you can look forward to quicksand even more.

"Baby Nuan, do you have to use this kind of oil?" Lao Mo humbly asked for advice.

Shaking his head slightly: "Not necessarily, but it can't be blended oil, pure vegetable oil will do."

At this moment, Lao Mo wished he could take a small notebook and record it.

"Why are you standing still, let's separate and get the salted egg yolk together." Huang Xiaonuan urged, "Master Mo, this is the first time I have participated in the cooking of such a large banquet. Please give me some pointers and pointers."

Neither humble nor overbearing, neither arrogant nor indulgent.

This made Lao Mo very useful, and he also threw away the slightest bit of awkwardness in his heart.

Preheat the oven to 180°, spread the oil-soaked salted egg yolk on the baking tray, and then put it into the oven.Fire up and down 180°, the middle layer, in principle, 5-8 minutes is enough.

But because he was not familiar with this kitchen equipment, Huang Xiaonuan kept staring at it until oil appeared on the surface of the egg yolk, and immediately took it out.

The half-boiled egg yolks are left to cool on the baking tray, and the preheating of the baking tray will make the egg yolks fully cooked, so as to effectively avoid overcooking.

After the red bean paste is cooled, it is divided into several equal portions, each portion is about 25g, which is a large amount. Fortunately, Master Mo helped her.

The two gradually cooperated with each other in the process of cooperation.

Just before Master Mo was about to wrap the overcooked salted egg yolk into the red bean paste, Huang Xiaonuan stopped him.

"Master Mo, I want to add another ingredient."

As he spoke, Huang Xiaonuan fetched fried black sesame seeds, sugar and boiling water.First turn the white sugar into water. It is said to be water, but it is undoubtedly the same as the pulp, because it is really thick.

Grind the cooked black sesame seeds, add them to the white syrup, and stir well, if there is any graininess, a unique and strong fragrance will burst out in the crystal clear white syrup water.

"Baby Nuan, there is no such step in the conventional egg yolk cake recipe." Lao Mo raised his doubts.

Huang Xiaonuan nested the red bean paste into a small hollow bowl, added a spoonful of viscous white sugar and sesame paste, and then added the bright yellow salted egg yolk.

"You said it was routine, so what I did was unconventional. However, as long as it tastes good, everything is fine." There was a lot of confidence in the words.

Although Lao Mo was a little flustered, he thought that he was just helping the cook today, so what kind of fuss was he.If Mr. Zhu likes it, then he has already learned how to make egg yolk cakes like this in the future.

Huang Xiaonuan wrapped all the salted egg yolks into the red bean paste, sealed them with a piece of plastic wrap, and put them in the refrigerator for later use, so that the filling would become firmer and the subsequent production would be easier.

This is followed by kneading the dough and making puff pastry, both of which are rolled into puff pastry.The operation steps were exactly the same as Lao Mo's textbook version, so the two worked together to make all the preparations.

Brush the baked egg yolk puff pastry with egg liquid, sprinkle with black sesame seeds, bake at 180° up and down, and bake in the middle layer for 10 minutes.

As the egg yolk cakes were baked, the guests attending the banquet also arrived one after another.

(End of this chapter)