I don't really spray people.

Chapter 412 Breaking the Shackles
After savoring it carefully, Bai Renzong frowned: "Is it tarragon?"

"As expected of Brother Zong, you are really amazing." Cai Jia clapped her hands happily and laughed.

"You girl..." Bai Renzong frowned slightly, "Isn't this too bold? You actually use tarragon in desserts like macarons. Should you say you are crazy, or should you say you can innovate?"

As he spoke, Bai Renzong explained to the audience: "Tarragon is a spice...it has the unique taste of Artemisia plants, like Chrysanthemum chrysanthemum and Artemisia arborescens, but it is not so heavy, it is more like a fragrance. This spice It is usually used in meat, fish and soup to remove fishy smell, but it is really rare to use it in dessert..."

"Hmph..." Cai Jia smiled triumphantly, "Actually, it's not uncommon, the French often chop up tarragon and add it to mayonnaise to make salads, sandwiches, etc. Titian."

"Is that so?" Bai Renzong was stunned, "It's really knowledgeable."

"This tarragon is indeed very cleverly used." Alan Robus rested his chin and muttered, "Especially when combined with matcha, the fragrance of tarragon and the slight bitterness of matcha paired with the delicate taste of macarons completely eliminate the It is sweet and greasy, even if it is not eaten alone with black tea, it is still a very delicious dessert. It is really worthy of the title of 'Girl's Crisp Breast'."

"I really appreciate this girl more and more..." Rossini Salerno folded his arms and smiled, "Will you come to my place to be the chef? I will give you better treatment."

"No, I want to stay in Beichang City." Cai Jia politely declined.

"Ha, it's embarrassing," Sato said with a smile, not so much to tease Rossini Salerno as to cover up his own embarrassment.

"Okay, now two chefs have served their own creations." Bai Renzong smiled expectantly, "But these two are using bitterness to alleviate the sweetness in desserts. In the following works , I hope to see some other methods. If it is all bitter, I think I will be a little disappointed."

"Of course not." At this time Yang Hua interjected, taking a step forward, "Using bitterness to relieve sweet and greasy desserts is too low-level, and I will not let my best friend eat such low-level desserts." work."

"Huh?" Bai Renzong held his chin and smiled with interest, "So, what is your work?"

"Pear Crisp Creme Brulee." Yang Hua smiled and placed the tray in front of everyone.

The crème brûlée on the plate looks a bit like an egg tart at first glance, with a custard in the middle of a beautiful lace crust, and a strangely shaped pear on the surface, and it is wine red.

But after a closer look, Bai Renzong discovered that it was not a whole pear, but a terraced pear made of sliced ​​pears stacked together. .

What's more, when he got closer to observe, a strong sweet fragrance came to his nostrils, with the fragrance of pears and the rich aroma of red wine in the middle, which aroused Bai Renzong's appetite at that time.

"Then... I won't be polite." Bai Renzong said, scooped up a spoonful of creme brulee, and ate it with a piece of pear crisp on top.

The pear itself has been stewed with red wine. It should be soft and rotten, but after the caramel on the surface condenses, it forms a crispy and sticky texture. After eating, the pears and the fragrance of red wine are full of mouthfuls, while the pudding itself has almost no sweetness, only milk fragrant.

Therefore, the main taste of this dessert comes from the sweetness of the pear itself, while the red wine and pudding just embellish this sweetness with aroma.

This kind of use of the characteristics of the ingredients and the sauce is Yang Hua's strongest point.

"Ah, it's so delicious..." Yoshito Sato closed his eyes, feeling like he was about to shed tears, "This faint sweetness is so addictive that you can't stop eating it! And the pears stewed with red wine are not so delicious. Rough and grainy, it tastes more like a boiled horseshoe, with a crispy yet smooth texture. It's so delicious...can I have another serving?"

"No more." Yang Hua replied lightly, and then turned to Bai Renzong, "Of course, if you still want to eat, Xiaobai, I can make you another."

"Forget it, I have to taste other people's creations." Bai Renzong smiled wryly, "Of course, this crème brûlée with pear chips is really excellent. You don't even need to use other flavors to neutralize the sweetness , because the sweetness itself is already very elegant and soft, not greasy at all."

"I didn't expect Chef Yang Hua to be so good at desserts." Rossini Salerno said with a spoon in his mouth, as if he didn't want to let go of the last trace of sweetness on the spoon, "Let me tell you, Yang Hua Chef Hua is definitely the one with the most stable performance among all the chefs on site."

"I agree." Ellen Robs echoed, "Sure enough, it's because my personal style has already formed. No matter what I cook, I can feel the strong personal style of Chef Yang Hua. It's admirable."

Everyone was full of praise for Yang Hua's desserts, and Zhang Guanghan also brought out his own desserts.

"This, this is..." Bai Renzong looked at the dessert on the tray in front of him and said in surprise.

On the plate in front of you is a small and delicate pink rose-shaped pastry. At first glance, it looks a bit like Dingsheng cake, but it is decorated with a layer of fine cyan thread-like substance, and there is a circle of light orange around it. of sauces.

This dessert is brightly colored, delicate and delicate in shape. No matter how you look at it, it looks like a Western-style dessert. It is very...Michelin-starred. It is hard to imagine that this is the work of Master Zhang Guanghan.

"Then try it." Bai Renzong smiled with interest, then cut off a small piece and ate it.

The pastry itself is delicate and dense. It is made of taro paste mixed with glutinous rice flour and almond flour. It is a bit like Dingsheng cake but moister. It does not taste dry and does not add sugar. Almond flour for sweetness.

The orange sauce is a syrup made from orange juice. It is mainly sour and has a strong orange fragrance.

And those "silk threads" above are even more famous, they are the famous "dragon beard candy", and this dragon beard candy is the main source of sweetness of this dessert.

"Oh, it's amazing..." Bai Renzong couldn't help but praised, "After eating, it's mainly the fragrance of taro, the orange syrup below provides a hint of sourness, and the dragon beard crisps on top provide sweetness, The taste is extremely varied. At the same time, the combination of the toughness of the dragon’s beard candy and the slippery and delicate Dingsheng cake underneath forms a very special taste…”

As he said that, Bai Renzong applauded and said excitedly: "The taste and texture have formed a rich sense of layering, and although the appearance is completely Michelin's high-end dim sum, it is actually a dish made of Dingsheng cake and dragon cake. [-]% Chinese-style dim sum made of mustard. It’s amazing, Master, you finally broke the shackles of Chinese and Western styles, and expressed this traditional Chinese-style dim sum... in a way that is in line with international standards!"

"Ah, I also have to thank Mr. Bai and this program." Zhang Guanghan smiled modestly, "Come to participate in this program, collide with these young people, experience those young new technologies, and I really learned a lot things to create this dessert.”

"There is no doubt that this is a dim sum that would never be incongruous even in a three-star Michelin restaurant." Rossini Salerno exclaimed, "It's so good! Can I have another one?" ?”

"This kind of craftsmanship is really amazing." Allen Robbs inspected the dragon beard candy on it and said, "I thought it was made of sugar syrup, but after I tasted it, I found that it still has a little bit of toughness and chewiness. Jin, a bit like dragon beard noodles."

"Ah, it's because flour was added to it when it was made." Bai Renzong said with a smile, "So, it is indeed equivalent to a kind of sweet dragon beard noodles, but it also contains maltose, which can be called sugar. Combine it with dragon beard noodles."

"It's amazing." Allen Robbs smiled. "I want to learn how to make this kind of dragon beard cake. The guests will go crazy for it."

"Si Kuniichi!" Sato Yoshito exclaimed, "It's amazing! So desserts can be so amazing! Ah, I should have taken a photo and posted it on Twitter first!"

"I think it's really rare to be able to achieve this level of Chinese desserts." Bai Renzong said seriously, "Because many Chinese desserts have a long history, but in ancient times, materials were relatively scarce and there were not so many advanced stoves, so Traditional Chinese desserts are often very sweet. And Master Zhang Guanghan can break this shackles, it is really amazing, I admire it."

"I think Mr. Bai is the one who is admirable." Zhang Guanghan said, inadvertently glanced at Billy Chen who was following him, "You created this show to give us chefs a chance to communicate. Only then can I make progress at this age, and it also gives the world the opportunity to learn about Chinese cuisine."

Then, Zhang Guanghan looked at Bai Renzong and said with a smile: "I hope you can continue to do the show in the future, maybe one day, you can help Chinese cuisine go to the world. This is something beyond 'personal' and more important than money and reputation , short-sighted people who only focus on current interests cannot see this."

Speaking of this, Zhang Guanghan gave Billy Chen a cold look, and then continued to smile: "I believe that as long as you are willing to continue doing this show, there will always be excellent representatives of Chinese cuisine culture to support you."

Zhang Guanghan's remarks were undoubtedly encouraging Bai Renzong, and at the same time ridiculed Billy Chen who only valued benefits.

For a moment, Bai Renzong was moved and felt a great responsibility, so he could only smile and nod: "Yes, I will never forget the teaching of the master."

(End of this chapter)