Food starts with Mapo Tofu

Chapter 822 Naughty Master Chen

When Chen Nian said this, there was a teasing smile on his face.

They all know the Lion Cake, because seriously speaking, this kind of dessert is not inherited from ancient times, but was developed and created by a current pastry master according to the ancient method.

When Yao Guangbin heard that Chen Nian wanted to make lion cakes, he subconsciously looked at the remaining ingredients on the table.

But Mu Jie waved his hand directly and said: "Chen Nian, this can't be done, the lion dance can't be finished in two hours, although we are already ahead by [-] points, we can't let Cheng In this way, not to mention the finished product of lion wake-up cake, the time to make it is not enough just to open the cake.

After two hours, we may not even be able to make a single serving, not to mention that there are dozens of customers outside waiting to eat. If we let them wait until we make the Lion Cake, they probably won’t have the energy to eat. . "

Chen Nian smiled: "No, no, Master Mu, I'm just joking, and with the things we have now, we can't make lion cakes, but since we plan to make a dessert for this dish, then It must continue the previous style, so I plan to make a peach blossom cake, two hours is enough time."

After hearing this, Mu Jie patted his chest: "That's good, I can let Xiao Yao make peach blossom cakes with you."

"Ok."

Chen Nian nodded, and soon he began to prepare for making peach blossom cakes. The making of peach blossom cakes is not that difficult. The main ingredients used are flour, lard, water and powdered sugar, while the pastry is made of cake flour and lard There is also a small amount of syrup.

These are the ingredients that are available now.

Since it is made in old age, so it is natural to age the noodles. First, mix and knead some of the ingredients for making the oil skin, then wrap it in plastic wrap to let it relax, and then when making the puff pastry, age it Mix the corresponding ingredients in the same way and knead them into a ball, wrap them in plastic wrap and put them in the refrigerator to refrigerate.

Immediately afterwards, he began to prepare the filling. The orthodox Peach Blossom Crisp should be filled with white bean paste, but since there is no white bean paste, Chen Nian plans to replace the filling with fruit.

However, due to the fact that the water in the fruit used directly is too large, it may seep out during the production process, so these fruits are first chopped up in the old age, and then boiled into jam. After cooling, those jams will solidify slightly and become less thin.

Coupled with the pulp inside, it will not be inferior to bean paste.

Making the jam itself doesn't take much time, but the jam needs to be frozen in the freezer after it's made.

Because only solids can be well packed inside.

During the period when the oil skin and puff pastry needed to be placed, and the jam needed to be frozen, Chen Nian directly found a few quaint light gray plates.

I also asked the staff for a few paintbrushes, and began to draw on the plate, and the raw materials used in the aging are also extracted from the ingredients. Although the color of the painting on the plate is a little light, but the aging What I want is this simple and elegant feeling. If the saturation is too high, it will not be beautiful.

Vegetable juice is used for green aging, and strawberry juice and water are used for red aging.

"Chen Nian, what are you doing?"

"I'm drawing a plate, and it will look better when the plate is arranged. Although we can use ingredients, I always feel that it is better to draw carefully than to put the ingredients on the plate."

"Very good, I didn't expect you to be able to draw?"

"Well, I learned something before, and I can draw simple things." Chen Nian smiled.

At the beginning, I was a little rusty in aging, but after a while, I became more and more proficient in painting. Basically, I can draw a plate in 30 seconds.

Calculated in this way, it would take less than an hour to finish painting the plates by himself, but after Chen Nian had painted more than a dozen, Yao Guangbin reminded him that the time was almost up.

So Chen Nian put down the paintbrush in his hand for the time being, and then took out all the ingredients.

Since the oil skin and meringue skin were kneaded into balls before they were proofed, they can be used directly after they are taken out. First use a rolling pin to knead the oil skin into a dumpling skin, and then Put the puff pastry in the shape of a ball into it.

Round the mouth and continue to place it to let it relax.

And Zhou Ji had no work to do at this time, so he came to help together, and not long after, dozens of pastry balls that were bigger than the pastry balls appeared on the plate.

After wrapping, it needs to be rounded and placed for another 10 minutes, so Chen Nian took this opportunity to continue painting the plate.

The camera also came over and took a picture of this scene.

As for Sapa, they were almost too busy, but when they turned their heads and saw that Chen Nian had started to paint, they couldn't help coming over to check.

When he glanced at him, his heart suddenly thumped, and he felt a little bad.

So he went back and told his father quickly, and Abraham just turned his head and sighed slightly: "It seems that we are going to lose this time. None of these Chinese chefs are easy to mess with."

"Then what should we do?" Sapa asked again.

"What else can we do? From now on, don't go there. We have to do our own things well. If others do well, they are good at it. But at the same time, we must show our best spirit to do this last thing well." Two courses are served to the customer's table."

It's not that Abraham doesn't want to watch it, it's because he is afraid that watching too much will affect his Dao heart.

Soon, another 10 minutes passed, and Chen Nian had painted the last few plates, but Yao Guangbin reminded him that the puff pastry had been put away.

So Chen Nian had to put down his work for the time being and started to ask Zhou Ji to make it together.

First, put the oily skin and meringue balls wrapped just now on the chopping board, roll them out with a rolling pin, and roll them into the shape of beef tongue, and then roll up the dough from bottom to top.

Then roll it into a round shape, put the previously frozen filling into it, and flatten it with the seam facing down.

Afterwards, Chen Nian cut five petals around with a knife, pinched them into the shape of petals with his hands, and then used a knife to cut stamens on the petals.

So far, the prototype of the petals is finished, but it is only similar in shape, so Chen Nian brushes the egg wash prepared in advance in the middle, sprinkles a few sesame seeds, and in this way, this dessert is also preliminarily made alright.

First let the other people make peach blossoms according to their previous method, and Chen Nian took advantage of this time to paint the rest of the dishes, and then came back to continue making peach blossom crisps.

In this way, the time passed bit by bit, and it seemed that there were only the last four or ten minutes left.

Chen Nian saw that there were basically a dozen or so peach blossom cakes left in front of him, so he left this work to Master Zhou and Yao Guangbin, while he went to the side to open the oven to preheat in advance.

After the peach blossom cakes were all wrapped, Chen Nian put the peach blossom cakes in one by one, set the temperature at 180 degrees for 25 minutes.

"Okay, it's almost done here, and the peach blossom crisps can be served directly on the plate after they are baked, but I still have to ask them for an electric fan, otherwise I'm afraid it won't cool down in a short time .”

"Okay, let's go, I don't have anything to do here, the fish has been processed, and I can take it out after a little work." Mu Jie said relaxedly.

At the same time, he was also very satisfied with the efficiency of Chennian, but apart from the peach blossom cakes made by Chennian just now, what Mu Jie was most satisfied with were the plates painted by Chennian.

With just a few strokes, a peach blossom is outlined, and the leaves look lifelike. Although the petals are relatively light in color, the match is just right.

The peach blossom cake just now was also pale pink before baking. If the color of the matching decoration is too dark, it will make the peach blossom cake itself not stand out enough.

Mu Jie looked at the remaining time is completely enough.

So Mu Jie asked Yao Guangbin and Zhou Ji to help him brush a few strokes on the plate in advance, and put some vegetables and small fruits as decorations.

While the two of them were painting the plate, Chen Nian also came in from the kitchen, holding an electric fan in his hand.

But taking advantage of this time to look at the progress of the Italian team.

On the last dish, the other party also planned to make dessert.

It's just that when choosing dishes earlier, Mu Jie gave the tortoise jelly to the other party after hearing Chen Nian's bad idea, so the other party could only make a fuss about tortoise jelly.

Although the tortoise jelly itself is very nourishing, it tastes bitter. If it is not handled well and served, customers will definitely give them a low score.

So on this dish, Abraham thought and thought and finally decided to use milk and coffee for processing.

Coffee itself is also bitter, so putting the two together can attract the attention of some diners, and at the same time add milk, so that the bitterness can be integrated to a certain extent.

But if you want to occupy more taste, Abraham will add more sugar into it,

And Chen Nian nodded while looking at it, because Abraham's approach is correct. In addition to medicinal purposes, Guiling jelly is widely used in desserts in Guangdong. Even in Guangdong, it is basically It is made with milk.

In this way, the two parties prepared their own dishes respectively while they were busy.

However, since the Chinese team completed the plate arrangement ahead of time, the Chinese team's dishes are served first. However, Chen Nian has fully considered this link, so he borrowed a fan to blow it in advance. The peach blossom cakes at this time are basically It's all cold.

"Oh, it's a pity." Mu Jie sighed when everyone watched the waiter take out the plate.

"Originally, I brought Chinese dough figurines. Last time I used drama characters. This time I brought the Dragon King directly. After all, it is the Dragon King of the Four Seas. I hope to leave a deep impression on customers, but now it seems It's useless."

Because whether it is the first four dishes or the last two dishes, it is not suitable to put the Dragon King dough figurine on it.

On the other side, Abraham saw that the dough figurines were not placed on the plate, and couldn't help wiping the sweat off his brow.

When he was in Yunnan earlier, Mu Jie aroused the interest of many customers by relying on dough figurines and small lanterns, so that he got a high score. Here, if he uses it again, what kind of success will the customers have? ?
But even if these dough figurines are useless in the end, their task this time is considered complete, and Mu Jie called a photographer to take a photo of the four of them.

At the same time, the customers outside also began to taste the first dish of the Chinese team, red saury with rice skin in milk sauce.

This dish is completely prepared by Mu Jie himself, combining Chinese and Western tastes.

"The combination of the sauce is very good, I like the sweetness of it and the fish together."

"I like the taste of milk and fish very much. The chef perfectly blended these two things together. Although I don't feel like the Italian flavor, I still feel a little bit unsatisfied after eating it."

After previous training and habits, Mujie has figured out the tastes of these Italians.

So this dish has also been liked by many people.

After that, there was the peach blossom cake made by Chen Nian. After this dish was served, everyone's eyes could not help but be attracted by this food with a strong Chinese style, which was like a work of art.

"Is this really food? It looks like a work of art."

"Yeah, this feels like a real flower."

Everyone couldn't help but be amazed, Italian art is also well-known in the world, and these customers who come and go to high-end hotels are also quite familiar with this aspect.

But at this moment, the former Italian lady who was reluctant to eat began to have troubles in her heart again.

Looking at the simple and elegant peach blossom in front of her, she held a fork in her left hand and a knife in her right, looking left and right, but she didn't know where to start.

In the end, a big brother next to her reminded: "It is better for you to eat food, because no matter how good the food is, it is still food. Only by eating them and giving a fair evaluation is the greatest respect for the chef. "

The young lady nodded, and finally put down the knife and fork, took out her mobile phone and took a picture of this peach blossom cake before carefully tasting it.

After the lifelike petals are in the mouth, they are extremely crispy, with a light fragrance and fruity aroma, which makes all diners feel refreshed. It is not as sweet as the previous desserts, but after eating so many dishes, I tasted all kinds of desserts. After such a taste, at the end of the meal, it is best to leave this fragrance in the mouth.

The stuffing inside is also made of old-aged jam, but when making it, the old-fashioned also considered keeping the same lightness as the puff pastry, so it was added a little more.

"This dish is simply a work of art. I have always yearned for the mysterious country of the East, and now it seems necessary to go there in the future."

"At first, I thought that besides the dim sum, the pattern below was on the plate, but I wiped it with a paper towel just now and found that it was actually painted on it. This is simply amazing. In a short period of time, Chinese chefs have It was an eye-opener for me to be able to do something like this.”

(End of this chapter)