After the divorce, he took care of his child and sold fried rice; his ex-wife was filled with regret

However, Lin Fan completely ignored the whispers behind him.

He flattened the pink water-oil dough, completely wrapped the white dry oil pastry inside, and skillfully tightened and pinched it together with his thumb and forefinger.

"Snapped!"

Immediately afterwards, Lin Fan slightly lowered his wrist and smoothly pushed the rolling pin from the center of the dough to both ends.

"The movement was fairly steady, but the skin was about to break."

The executive chef silently counted down in his mind. Gluten that hasn't been chilled and relaxed has extremely poor extensibility; forcibly rolling it thin will definitely cause it to tear.

but.

The dough in Lin Fan's hands was like a piece of pink silk with extremely strong resilience. Under his rolling and pressing, it stretched smoothly to both ends without showing the slightest sign of tearing!

Followed by.

Lin Fan gently lifted the dough sheet with his left hand, folding one-third of it inwards and the other end over as well.

The standard three-fold method.

"It's broken already? Didn't he put it in the refrigerator for twenty minutes to cool it down?" The pastry sous chef was stunned for a moment.

However, Lin Fan didn't even pause for half a second.

"Snapped!"

He turned the folded dough ninety degrees and struck it again!

Knead, press, push, roll!

Lin Fan's movements quickened, and the rolling pin became a blur in his hands.

"The second time... the third time!"

The executive chef, who had been holding his arms across his chest, had somehow lowered them.

He leaned forward slightly, staring intently at the dough in Lin Fan's hand. His previously confident and playful gaze began to crack with a hint of astonishment.

"Why isn't there any shortbread?!"

The executive chef was in turmoil.

Logically speaking, with such intense hand rolling and pressing, the friction inside the dough would generate heat, and combined with the warmth of the hands, the lard inside should have melted completely long ago!

The line between water-oil dough and dry oil dough should have been blurred long ago!

However, under the bright overhead light, he could clearly see that the sheet of dough that Lin Fan was rolling out to an extremely thin size still retained its delicate pink color, with a smooth and clean surface, without any oil seepage or broken skin!

What does this tell us?

This shows that the flaky layers inside the crust are still clearly defined!

"Old Li...how many times has he broken it?"

The sous chef next to him began to tremble. Although he mainly made Western-style pastries, he could also see that this scene defied common sense.

"Four folds and three turns...this is already the eighty-first floor!"

The executive chef's voice trembled slightly, a tremor he himself was unaware of.

Purely handmade, without refrigeration or relaxation, eighty-one layers of flaky pastry are made in one go! And the gluten is intact, and the fat is not melted!

What kind of insanely precise control over the force required? What an incredibly profound understanding of the characteristics of the ingredients?!

"This is impossible... Even if my master were alive today, he could never have done it so smoothly in one go..."

The executive chef felt that the culinary knowledge he had built up over the past thirty years was being shattered layer by layer by the rolling pin of the young man in front of him!

Just as everyone was stunned into silence by the shock.

Lin Fan finally stopped rolling the dough.

At this point, the dough on the cutting board had been rolled out as thin as a cicada's wing.

Through the pink and white dough, you could even vaguely see the cold metallic sheen of the stainless steel cutting board.

Lin Fan picked up a round mold and deftly pressed out perfect round puff pastry pieces onto the dough.

He didn't turn around, but simply uttered a sentence that sounded like a resounding slap across the face of every five-star chef:

"True puff pastry making relies on 'feel' and 'mental technique.' When the mind is calm, the hands naturally cool down; when the force is penetrating, the fat naturally adheres."

"This is something left by our ancestors. Don't try to apply your rigid industrial assembly line standards to it."

The entire room fell silent.

Hundreds of chefs, including the arrogant executive chef, were all blushing, but they couldn't utter a single word in rebuttal.

The layman looks at the excitement and the insider looks at the doorway.

This amazing skill of "81 layers of puff pastry without refrigeration" alone is enough to make these so-called master chefs kneel down and call him "Grandmaster"!

But Lin Fan didn't care what they thought at all.

He picked up the "Premium Red Bean Paste" from the side, wrapped the red bean paste in the pink pastry, and rolled it into small, round balls with his thumb and forefinger.

Lin Fan took out a carving knife.

Next, he will give these pastries a true "soul".

When making lotus flower pastries, the final step of "carving" is of utmost importance.

If you cut it too shallowly, the petals won't open up after cooking, turning into a dead lump, commonly known as a "dumb flower".

If you cut too deep, the crispy crust at the bottom will break, and when you fry it, it will fall apart into a pot of crumbs, completely ruining it.

"Whoosh!"

Lin Fan's wrist was suspended in the air, and his fingertips trembled very slightly and rapidly.

The glint of the blade was like a wisp of cold snow.

The knife tip quickly sliced ​​across the top of the pink sphere, leaving a perfectly shaped cut that divided the dough into six equal pieces.

Each cut touches the innermost layer of red bean paste, yet stops precisely one millimeter from the bottom!

"Swish! Swish! Swish!"

Without the slightest pause!

Lin Fan's movements were so fast that they left a blur.

The depth and angle of each cut were as precise as if they were made by the same high-precision CNC machine tool, with no difference whatsoever!

"hiss--"

Standing five meters away, Executive Chef Li subconsciously wiped the cold sweat from his forehead, his eyelids twitching wildly.

"This swordsmanship...this wrist stability...is this even human?!"

Just as Old Li was so shocked he was questioning his existence, Lin Fan put down his carving knife.

The first batch of fifty unfinished pieces were processed quickly.

Immediately afterwards, Lin Fan picked up a large, long-handled strainer by himself.

At this moment, the clear salad oil in the wide wok that had been prepared in advance had been precisely controlled by him to be at the perfect "30% heat".

The oil noodles were as calm as a mirror, without a ripple. With my palm suspended above them, I could only feel a very faint warmth.

Lin Fan placed the carved raw clay pieces in batches on a strainer, then slid them into the oil pan with a flick of his wrist.

For a moment, the entire five-star kitchen, which could accommodate hundreds of people, fell into a deathly silence.

All the chefs stopped what they were doing, not daring to even breathe, and stared intently at the oil pan in front of Lin Fan.

"Sizzle..."

With an extremely faint sound, a string of tiny bubbles, as fine as crushed pearls, slowly rose from the bottom of the pink dough.

A miracle occurred at that moment.

Soaked in warm oil and gently stimulated by heat, the originally tightly closed pink dough seemed to hear the call of spring.

The outermost layer of puff pastry, cut open by the knife, begins to slowly, yet with great vitality, roll outwards.

One floor... two floors... five floors... ten floors...