Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 649 Want to learn meringue egg tart?It's not easy!The correct way to make meringue tarts! 【Subscribe】

"Yanbao, come, come, I'll show you a three-bite piece of meat!"

When Shen Jiayue saw Chen Yan coming up, she warmly invited her to come and eat together. No one can resist the temptation of pork belly. If there is one, add another slice.

Chen Yan swallowed, but finally refused.

She thought for a while and said:

"Cook me some white water vegetables, and put a little buckwheat noodles by the way, I have to lose weight."

If you let go of eating, you will definitely regret it after eating, so try to restrain your desire now, and lose weight can't be pinned on "starting from tomorrow", but you must hold back every meal and persevere.

Her attitude was praised by Han Shuzhen:

"Xiaoyan's willpower is really firm, old Shen, don't be greedy, and learn from Xiaoyan."

"Okay, I will start eating fat-reducing meals at home from tomorrow."

There is no reason for my in-laws to come to the store for dinner when my in-laws go back tomorrow, so speaking out directly now not only shows that I have willpower, but also reflects my determination to lose weight.

After Shen Guofu finished speaking, he said to Chen Yan:

"Xiaoyan, let's go to my house for dinner tomorrow. It's all low-fat meals. It's hard to gain weight."

"Good uncle, I'll go tomorrow afternoon when I'm not busy. Then I'll practice in the gym first, and then we'll have dinner together."

Since her cousin really wanted to lose weight, Shen Jiayue didn't tempt her anymore.

Soon, the boiled vegetables and soba noodles were ready. It was said to be boiled, but in fact, some steamed fish and soy sauce was added to add some necessary salt, and the soba noodles could supplement carbohydrates.

Chen Yan brought the boiled dishes to the booth far away from them and sat down, and began to enjoy the delicious food.

Although the boiled dishes sound miserable, in fact, after accepting them, they can taste the taste, especially the addition of steamed fish and soy sauce, which makes the dishes have a qualitative leap.

The umami and aroma of steamed fish in soy sauce, paired with fresh and crisp vegetables, are very comfortable to eat.

And that little bit of buckwheat noodles can increase satiety and brush off fat at the same time.

After eating such a meal, I couldn't help but start to count how I would look if I lost weight, fantasizing about everyone's envious eyes, and how beautiful I would look in a wedding dress.

Thus becoming more motivated.

You can even feel a sense of joy from the bottom of your heart, which is the joy of reason overcoming desire.

Lin Xu finished the rice in the bowl. He didn't want to eat it at first, but seeing the rest of the dishes, he couldn't help but return most of the bowl of rice, and ate the rest of the dishes.

Handle meat can't be served in the store, nor can it be freshly sold in ginkgo gardens or scenic spots.

Because they want to sell Bazi Meat, the whole store takes this dish as the core, which is more suitable for small shops that specialize in Bazi Meat, or vendors who make box lunches.

Entering the door is the vegetable selection area. There are more than 20 kinds of Bazi meat dishes with rice as the core, which are enough to support the business of a small shop.

Only in this way can we make money without wasting resources.

In Lin Xu's circle, there is no place suitable for this, so this thing can only be used as a staff meal once in a while.

Soon, everyone was full.

Except for Chen Yan, everyone ate a round belly.

There is no way, once I taste the meat, I will not consciously become greedy, I always feel that I have not eaten enough, even if it has exceeded the usual appetite, I still want to have another half bowl of rice.

This may be the charm of food.

Lin Xu came downstairs and took out the box from the cabinet at the front desk. Inside was a statue of Dundun. Lin Xu planned to put it in the car for his parents to take back and put it in the temple on the top of the mountain.

He originally wanted to explain, but without saying anything, Chen Meijuan took the initiative to say:

"That's a good idea. Let the statue of Dundun absorb some incense, maybe it can really have the effect of attracting wealth and transferring luck."

After finishing speaking, my mother held the box in both hands, wrapped it in clothes as if it were a treasure, and put it on the back seat of Chen Meiliang's big G.

Shen Jiayue asked curiously:

"It's so inconvenient to put it here, just put it in the trunk."

Chen Meijuan immediately waved her hand:
"That can't be done. Although it's just a decoration, since it's enshrined in the temple, you have to be sincere. You can't just stuff it in the trunk, but put it on the seat, and treat this decoration as a person."

Tsk, what else is there to say?
Lin Xu felt that the older generation had a stubborn understanding and persistence in metaphysics.

But this is also good, it is placed on the large and soft back seat, and it will not be smashed in the trunk.

After putting away the ornaments, Chen Meijuan said:

"Tomorrow morning, after we have breakfast at home, we will drive directly instead of turning this way. I have to say goodbye to everyone."

She walked into the store, bid farewell to Shu Yun, Song Tiantian, Xiao Dong, Wei Gan and others one by one, and told everyone to add more clothes sooner or later, and pay attention to keeping warm from the cold, which moved the store employees very much.

After returning home, Chen Meijuan started to pack her things with the help of Chen Yuanyuan, while Chen Meiliang and Lin Hongqi were planning their work plans after returning home.

Shen Guofu originally planned to come, but Han Shuzhen was worried that a few people would drink again when they got together, which would affect the driving tomorrow morning, so she forcibly took old Shen home, and made an appointment to have breakfast tomorrow morning and see everyone off by the way.

Lin Xu turned on the TV for Dundun, found the bears in the historical records, and chose to play automatically for the little guy to watch.

He can't get in the conversation between dad and second uncle, and mom and sister Yuanyuan can't help with packing, so the only thing he can do is go to the study to play games.

At the very beginning, Shen Jiayue joined in:

"Xubao, is the egg tart really easy to make? If I want to make it, how sure do you think I can make it?"

This question really stumped Lin Xu.

He thought for a while and said:

"If you use the egg tart skin you bought, you should be [-]% sure to make it. After all, you only need to mix milk, eggs, sugar, and low-gluten flour together, filter it again, pour it into the egg tart skin and bake it. It's very simple... …But if you add egg tart skin, the difficulty will increase somewhat, but not too much.”

Egg tart skin is a little troublesome to make, but it is not difficult if you master the tricks.

The egg tart skin is to roll the dough thin, add the same butter, then fold it repeatedly, and then cut it into an egg tart skin. Relatively speaking, it is easier than the Chinese meringue noodles.

The only difficulty in the whole process may be that every time it is folded, it has to be put in the refrigerator for a while to let the butter inside solidify and prevent the butter from melting out of the dough.

Upon hearing this, Shen Jiayue said in surprise:
"It's so simple? Before our parents leave, can you teach me and let me do it once."

As the bottom of the family in cooking, Shen Jiayue really wanted to prove herself, and Chen Meijuan had always wanted to spoil her to the sky, so this girl wanted to make some egg tarts.

Not only to make the elders happy, but also to let the elders see that I am also working hard for this family.

In this case, Lin Xu naturally would not refuse.

He quit the game, turned off the computer, and came downstairs with Shen Jiayue, planning to teach her how to make egg tarts from scratch.

Egg tarts are a popular snack in Hong Kong, Macau and abroad, but now, this delicacy can be bought in pastry shops everywhere.

The most classic egg tarts are layers of crispy meringue and smooth and tender egg yolk filling. The two kinds of taste, one crispy and the other tender, make this delicacy a favorite of many people.

Especially in the tea restaurants in Guangdong, Guangxi, Hong Kong and Macau, when you drink tea, you have to order a beautiful and delicious egg tart. Hold the freshly baked egg tart in your hand, eat slowly, and chat with old friends. So cozy.

Lin Xu brought over the ingredients to be used.

Eggs, low-gluten flour, pure milk, whipped cream, condensed milk, soft white sugar, solid butter, everything is ready to start making.

First add two bowls of low-gluten flour into the basin, then add a tablespoon of soft white sugar and an equal amount of butter, and knead with your hands. Use the temperature of your hands and the squeezing force of the flour to melt the butter and soft white sugar.

It's a bit difficult to do at first, you need to knead slowly and vigorously.

Knead until the butter and soft white sugar are completely melted, the flour in the basin is held together and slightly formed into a ball, and the surface looks slightly yellow, which means it is ok.

Lin Xu added some warm water into the basin, and kneaded the noodles in the basin into a slightly soft dough.

Both butter and soft white sugar are extensible. As long as they can be kneaded into dough, they basically have a soft texture, so the amount of water does not need to be too much.

Shen Jiayue watched this step from the side, and picked up her phone from time to time to write it down in the memo so as not to forget.

Some key steps will also raise the phone to take pictures.

After the dough was kneaded, Lin Xu put a layer of plastic wrap on the basin and set it aside for relaxation.

Taking advantage of this time, he cut a piece of butter from the middle and turned it into two thinner pieces of butter, which not only facilitated the melting of the butter, but also facilitated the next step of processing.

When the butter is ready, put it in a grocery bag and set aside to let the butter soften naturally.

Shen Jiayue asked curiously:

"What's next?"

"Wait……"

"Wait?"

"When the butter melts and the dough relaxes, it can be processed step by step into egg tart skin."

But even though he was talking about waiting, Lin Xu was still not idle. He took out the egg tart trays that he gave when he bought the oven, and cleaned them one by one.

To make egg tarts, you need an egg tart holder, so that you can make a beautiful shape, and you can also rely on the egg tart holder to hold it when eating, so as not to get a little oily on your hands.

Being busy, Chen Meijuan and Chen Yuanyuan went downstairs after packing up their things. Seeing the young couple surrounded by the kitchen, they walked into the kitchen curiously:

"What are you two doing?"

"Make egg tarts and wait to eat them. It's definitely better than the ones at the White Swan Restaurant in Yangcheng."

Shen Jiayue didn't know if she could reach the level of the white swan, so let's put down the big talk first and show off the momentum.

In Chen Meijuan's eyes, the food made by her family is naturally the best in the world. She said with a smile:

"Then I'll just wait and eat, Yuanyuan, do you want to follow suit?"

"I have to go upstairs to write out the company's plan for the first half of the year, and I don't have time to fiddle with food."

Chen Yuanyuan was originally going to live in Yingchun Street today, but thinking about her father leaving early tomorrow morning, she lived here with her laptop.

When they came, they secretly reminded Director Zeng on WeChat that they could bring Master Qi to stay at home at night, and the entire two-bedroom and one-living room were their private space.

Zeng Xiaoqi replied with a head-knocking emoji, indicating that the two of them hadn't reached that point yet.

After Chen Yuanyuan went upstairs, Shen Jiayue said:
"Sister Yuanyuan is working too hard. Will the netizens accuse us of being black-hearted capitalists?"

Lin Xu smiled and shook his head:
"The black-hearted capitalists scolded by netizens don't force employees to work overtime without paying overtime pay. If overtime pay is paid according to the labor law, everyone will be very happy to work overtime... Sister Yuanyuan, just pay more money later."

Soon, the butter showed signs of softening. Lin Xu combined the two pieces of butter in the food bag, and folded the bag to leave room for the butter to expand.

Then he picked up the rolling pin and carefully rolled out the butter in the bag to form a rectangular sheet twenty centimeters long and ten centimeters wide.

When you're done, put the bag in the freezer to allow the butter to re-solidify and make it easier to remove from the bag.

Once the butter is processed, it's time for the dough.

After resting for about [-] minutes, the softness of the dough becomes higher.

Lin Xu sprinkled some dry starch on the chopping board, then put the dough on it, rolled it out with a rolling pin, and rolled it into a thin slice in the shape of a round cake.

While doing it, he looked at Shen Jiayue and asked:
"This step is not difficult for you, is it?"

"It's okay...is it okay if it's not so round?"

"Okay, this is nothing special. The reason why I rolled it so round is because of habit. The shape of the dough is not important. Anyway, it will be folded into a rectangle according to the size of the butter later."

Roll out the dough, take out the slightly solidified butter from the refrigerator, and place it in the middle of the dough.

Then fold the four sides of the dough towards the middle to form a rectangle. When folding, pay attention to drain the air in the dough to prevent bulging.

Once folded, turn the dough over and roll out the rectangle to triple in size.

Then fold the rolled out dough pieces in half towards the middle to make three-folded dough pieces, wrap them in plastic wrap, and put them in the freezer compartment of the refrigerator.

I had already listened to the theory in the study before, so upon seeing this step, Shen Jiayue immediately said:
"This is to prevent the butter from melting, I'm not wrong, Xu Bao?"

"Yes, every time you roll it out and fold it, you have to put it in the refrigerator for refrigeration."

Put the dough sheet in the refrigerator to refrigerate, take it out after 10 minutes, roll it out again, fold it again, and continue to put it in the refrigerator for refrigerating.

After repeating this three or four times, the dough sheet had enough layers, so Lin Xu rolled out and folded the dough sheet, and rolled it from one end like a scallion roll.

Roll it up and rub it twice on the chopping board to make the inside stick more firmly.

After finishing these, Lin Xu put the cylindrical dough into the freezer of the refrigerator and started to make the egg tart liquid.

The egg tart liquid is the soul of the egg tart, and it is also the key to the two tastes of the egg tart.

Lin Xu added four egg yolks and about [-] grams of fine sugar into a large bowl, and then began to stir repeatedly with chopsticks to break up the egg yolks.

Then add a box of milk, whipped cream, and condensed milk to increase the milk flavor into the egg yolk, and stir again with chopsticks to mix these ingredients evenly.

Finally, add about one or two low-gluten flours and continue to stir until the flour and egg yolk are thoroughly mixed together.

The purpose of adding flour is to make the egg yolk thick, and at the same time, because the flour becomes crispy when heated, a thin layer of meringue is formed on the surface of the egg tart, which makes the taste richer and more enjoyable to eat.

Once everything is mixed well, start filtering.

This step is very important. It needs to be filtered through a fine-mesh sieve three times, so that the taste of the egg tart is silky and tender, which forms a strong contrast and contrast with the crispy egg tart skin.

Filter properly, take out the cylindrical dough in the refrigerator, and start making egg tart shells.

Remove the plastic wrap, put the cylindrical dough on the chopping board, and then cut it about two centimeters apart. This is a bit like making scallion oil rolls, but the next steps have nothing to do with scallion oil rolls.

Lin Xu picked up a cut noodle and squeezed the middle part with his hands, kneading the noodle into the shape of a bowl, and the surrounding dough pieces were all the rim of the bowl.

While busy with his work, he said to Shen Jiayue:
"Because the bottom part needs to hold the egg tart liquid, it should not be too thick, otherwise it will not be crispy, while the edge part should be thicker. It is best to cut the blade at the outermost edge, so that it will visually show layers of crispiness when it is baked. Effect."

Many people think that the egg tart skin is uniform in thickness, and the middle part is as thick as the edge, which is wrong.

The egg tart skin is only thick at the edges, so that when it is eaten in the mouth, the layers will be crispy, and when the middle part is eaten, the taste will not be affected by the thick skin.

Shen Jiayue looked at this scene curiously. She always thought that the egg tarts were directly pressed into circles on the dough sheet with a mold, but she didn't expect it to be a bit beyond her understanding.

"I have to write this down, and I will remind you when I go back and shoot the video."

Lin Xu put the pinched egg tart skin into the egg tart tray, trimmed it a little, and started to make the next one.

After Shen Jiayue memorized the main points, she followed suit.

This process of kneading round noodles into small bowls is very similar to playing with mud when I was a child, so this girl got started very quickly. The only bad thing is that every time she kneads a good one, she has to buckle it upside down. The urge to fall to the ground.

This is how I played with mud when I was a child. Knead the mud into a bowl shape and throw it on the ground vigorously. Holes will appear at the bottom due to the effect of air pressure. Whoever has the largest hole will win.

"I didn't expect that I would be married and still experience the joy of playing with mud when I was a child."

Shen Jiayue worked very hard.

All the egg tart skins were ready, Lin Xu handed her the egg tart liquid:
"You go ahead and pour it, it's enough to pour six full, don't be too much, because these egg tarts will expand a little."

Lin Xu preheated the air fryer, but the amount of cooking today is too large to fit in the air fryer alone, so he turned on the oven and preheated the same.

After finishing these, Shen Jiayue also poured the egg tart liquid.

"Can I put it in the air fryer?"

Shen Jiayue was a little excited, although I did the last step, but rounding it up, this egg tart is equal to what I made, isn't that a problem?

Lin Xu took a small colander and knocked out the air bubbles on the surface of the egg tart liquid one by one, and then began to put it in the air fryer and oven.

Shen Jiayue rubbed her hands excitedly, there is an egg tart to eat~~~
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