A mouthful of fried rice at a sky-high price, Old Tang apprenticed on the spot

Chapter 648 This Smell Is A Little High!
After observing the state of the egg whites and confirming that they had been completely beaten, Li Yi turned off the egg beater and lifted the whisk.

The stall owners stretched their necks to watch, and the cameraman also turned his lens over to take a close-up.

I saw that the meringue stuck to the head turned upright as Li Yi said, and the tip no longer drooped.

"The state of this protein is relatively stable, it will not defoam easily, and its texture is relatively stable."

With that said, Li Yi picked up the protein basin and turned it over so that the bottom of the protein basin was facing down.

Seeing this scene, the stall owners at the scene couldn't help but exclaimed in surprise.

But what is surprising is that the meringue in the basin stuck firmly to the basin and did not fall at all, as if gravity had lost its effect.

After staying for a few seconds, Li Yi put the basin back on the counter and explained: "This kind of meringue is already full of fine bubbles, and these bubbles support each other, so as long as they don't grow long If time goes backwards, they will not fall down.”

Glancing at the steaming syrup pot on the stove beside him, Li Yi took out two pieces of one-pound butter, cut off 100 grams from one piece, and put it into a porcelain bowl with the other piece. .

Afterwards, he took out another bag of peeled almond, weighed out 3500 grams, put it into the oven on the side together with the butter bowl, and heated it at a temperature of up and down 80°C.

After he finished his work, the water vapor above the syrup pot beside him had also faded.

Going forward to look at the thermometer, Li Yi asked the photographer to take a close-up shot: "It's around 125°C now, let's wait a little longer until it reaches 140°C before it can be used.

But remember, don't stir it to prevent sand from returning, just let it boil by itself. "

After a while, the temperature of the syrup in the pot reached 140°C.

After asking the photographer to take a close-up, Li Yi signaled to the stall owner: "Attention, now we're going to add the syrup to the meringue bit by bit to make meringue.

During this process, the syrup cannot be added all at once, otherwise a large pot of boiling syrup will be added to the meringue, and the meringue will definitely defoam and become syrupy and useless.

So we have to add it bit by bit.

Since it needs to be added a little bit, the temperature of the syrup cannot be lowered, so it should be simmered with a small fire. "

With that said, Li Yi turned down the heat, then picked up the syrup pot with one hand and poured some syrup into the egg white basin.

After quickly putting the syrup pot back, Li Yi picked up the egg beater and started stirring quickly.

"Every time you add syrup, you have to stir the syrup and protein evenly, otherwise the texture of the meringue will be uneven and the taste will not be good."

While stirring the syrup and egg whites, Li Yi explained: "When pouring the syrup, it should be poured on top of the meringue, and the syrup should not come into contact with the edge of the basin, or the bottom of the egg beater, otherwise it will quickly cool down and solidify, affecting the egg whites. Taste."

As Li Yi added syrup again and again, the meringue in the basin that was already full to the mouth of the basin gradually disappeared, and the color became slightly yellow.

Soon, the syrup was poured out, and the meringue also exuded a sweet aroma.

Ding!
The oven also sounded a reminder at this time, and the baking time set by Li Yi was up.

He took out the porcelain bowl. The butter in the bowl had melted into a golden liquid.

"The same goes for the butter, add it in batches and mix everything evenly."

Li Yi used the same method to beat the butter into the meringue.

After the butter is stirred evenly, the color of the meringue becomes brighter and yellower, and it also exudes a unique aroma of butter.

Putting the egg beater aside, he took out two bags of whole milk powder and showed it to the stall owner: "This is whole milk powder. One bag is two kilograms. Add two bags, which is 2000 grams. It will Add more milky flavor to the meringue.”

As he spoke, he poured all the milk powder into the basin and stirred it with a silicone spatula.

Affected by the syrup and butter, the temperature of the meringue is still not low.After the milk powder is mixed in, a rich milk aroma gradually spreads.

Smelling the aroma, Secretary Yan's youngest son raised his finger and pointed in Li Yi's direction, raised his head and shouted to his mother: "White Rabbit Milk Candy!"

His childlike words made everyone around him laugh, but everyone had the same idea as him, the smell did indeed smell like toffee.

After stirring the milk powder evenly, Li Yi took the roasted almonds and poured them into the basin.

Then, he took out two more bags of biscuits, totaling 1000 grams, and poured them into the basin.

With so many ingredients put in together, it is already difficult to mix with a spatula.

So Li Yi put on rubber food gloves, and began to stir with his hands.

As he stirred, the meringue, almonds, and biscuits gradually mixed together.

As the meringue gradually cools, the syrup hardens, and its hardness gradually increases.

After feeling it begin to harden, Li Yi asked Wu Lei to bring four trays, place glutinous rice paper on top, divide the sugar in the basin into several trays, cover it with glutinous rice paper, and roll it out with a rolling pin. stand up.

Letting Wu Lei roll it, Li Yi took out the unused meat floss yesterday and put it in a basin.

After crushing all the steamed egg yolks and putting them into a basin, Li Yi took out a bag of roasted seaweed, chopped it with a knife, and mixed it into the meat floss.

Wu Lei had already rolled out a piece of halva. After Li Yi took it, he opened the glutinous rice paper and spread the egg yolk and meat floss on both sides of the halva, letting Wu Lei continue to roll it out.

The meat floss was heated by the residual temperature of the halva, and it wafted out together with the aroma of milk.

Smelling this smell, even Wu Lei couldn't help but twitch his Adam's apple.

The aroma of milk mixed with the aroma of meat floss and salted egg yolk, this smell is a bit sweet!
After covering the four pieces of halva with egg yolk and meat floss in turn, Li Yi asked Wu Lei to carry the tray and send them to the refrigerator for quick freezing.

The halva is still warm, so the texture is still a bit soft and not crisp enough.

The texture will become crispier and more delicious after the temperature drops.

Watching Wu Lei send the tray into the refrigerator, Secretary Yan's youngest son raised his head and acted like a baby: "Mom, I want to eat that, it smells so good!"

Secretary Yan was a little embarrassed and lowered her head to coax him: "That one is too hot. Let's put it in the refrigerator to cool down before eating it, okay?"

"Ah."

The youngest son nodded, but he was still staring at the refrigerator, sucking his fingers.

Seeing his greedy look, Li Yi joked with a smile: "I'll cut you the biggest piece later, okay?"

"it is good!"

The little guy suddenly became happy and stretched out his hands: "I want something as big as this!"

Everyone was amused by him, and the staff accompanying him immediately seized the opportunity, raised their cameras, and took a photo.

Now that I’m back, I’ll post an article with material.

Putting all the materials on the table aside, Li Yi took a pot of steamed egg yolks and put them on the table.

Then, he took out a basin and signaled: "Okay, pay attention to the next dish [Reflected Salted Egg Yolk], the key is the batter."

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(End of this chapter)