Star Chef, She Can Be Salty Or Sweet

   Chapter 968

  Lu Jinxiu exercises a lot and gets hungry fast, so he should save more for him, so he can eat anytime he is hungry.

  Begonia pastry is not difficult, the main ingredients are water and oily skin, shortbread and fillings.

  But if you want to do well, you need technology.

  In short, I am good at Chinese pastries, even better than Western desserts.

  After all, I started doing it when I was young, and I started doing it when I grew up.

  Moreover, compared with western desserts, traditional Chinese pastries are her favorite.

  The craftsmanship is learned from a young age, and it is difficult to do it well.

  The good water and oily skin wraps the shortbread, the small rolling pin seems to be alive in her hands, the oily skin is flattened, folded, and then rolled into a large round skin, and then folded, taking out the potions one by one.

  These agents are rolled into round skins and filled with fresh bean paste filling, bamboo shoots filling, spicy pickles filling and so on.

  Then pinch the oil skin to make a pattern.

  The focus of Haitang cake is to put it in the pan. Whether it is done well or not depends mainly on this step.

Most pastry chefs use the oil-drenching method when making crabapple cakes. First, it is convenient and quick and time-saving. Second, it is easy to control the temperature and time, so as to avoid the temperature and time being too high in the oil pan. Case.

  However, although this method is easy to control, the fried crabapple pastry is not crispy and delicious because of the crisping effect. The taste is really not good.

  Meeting the Begonia pastry made by past pastry chefs who are soaked in oil, the taste is hard to describe.

  In short, I have eaten it once. The texture of the whole crabapple cake is similar to that of dead noodles. It is not crispy, not fragrant, and tastes similar to chewing cotton.

  The shop was still a time-honored brand. Later, because the cakes it sold became more and more unpalatable, the old shop closed down.

  So, if you want to make money, don’t fool your customers. No one’s money comes from a strong wind, and it’s not such a waste.

  Diners are the cutest and most demanding people in the world.

  The food in your store is delicious, then I will patronize it a few more times until I get tired of it.

unpalatable···

  One time is enough.

  This is also the reason why in short, we never do anything with ingredients and sloppy in the cooking process.

  The Haitang cake this time is no exception, even if it is not for sale but for them to eat, she did not want to treat it carelessly.

   Putting her hand on the oil pan to feel the temperature, she put the flower-shaped begonia pastry into the oil pan one by one, and almost the instant it entered the pan, a sizzling sound came.

  And Haitang crisp also has small, dense bubbles.

This is a normal reaction between the skin and the oil. After a few seconds, the Begonia Crispbread swells and crumbles at a speed visible to the naked eye. The Begonia Crispbread, which originally looked similar to a flower-shaped bun, has changed in the process of gradual expansion. Become a bunch of pink and white begonia flowers.

  You can start the pot.

  Simply holding a colander, pick up the crabapple cakes and put them on the tray, and then took the strawberry jam and dotted them on the center of each crabapple cake.

  Begonia is known as the ‘national beauty’. It can be seen that each of this dish of Begonia crisps is not as beautiful as a human product.

  The pink and white crabapple cakes meet, even if there is no entrance, you can imagine the crispness after entering the mouth from the clearly visible crunching lines on the surface.

  The strawberry jam in the center of the flower is more like a finishing touch. Not only does it not destroy the beauty of the begonia crisp, but it is like the flower tin in the forehead of a beautiful woman in ancient times, adding a bit of charm and surprise.

  In order to make it easier to eat, Haitang crisp is made small and exquisite in a nutshell.

  (End of this chapter)