gourmet food

Chapter 1426: Be the most handsome boy

The dessert project can be said to be a strong project of the European team. Europe and the United States have the habit of drinking afternoon tea. This dessert is an essential delicacy, so many categories have been developed over the years.

French macaron pancakes, Czech caramel pancakes, Shahe cake, Portuguese Belem egg tart, Italian tiramisu, German Black Forest cake, British shortbread, French madeleines, Spanish marzipan duron, Austrian salsa Hutchison cakes, Belgian waffles and more.

Desserts are made in different ways in different countries and regions, and the types are even different. This is affected by local products, weather conditions and other factors.

The most important thing is eating habits, which is why there are so many desserts and delicacies. However, these desserts are relatively simple. The competition works produced by real senior chefs are definitely extraordinary.

Take French captain François for example. The desserts he made today included not only macarons, but also madeleines and apple soufflés, using special techniques to skillfully combine them.

Therefore, when tasting, you can taste three different flavors at once, and the textures have their own characteristics. This is the dessert method of Western chefs.

Many Western chefs have reached a very high level in making desserts. Whether it is the use of flour and the adjustment of sweetness, including the production process, they have all been refined over time.

Just like the way Chinese chefs stir-fry, they have the same purpose. Different ingredients are stir-fried in different ways, and the texture and taste are also very different.

The desserts made by the European team are well-organized and have the characteristics of their respective countries. The onlookers are constantly discussing and commenting, and naturally fully support their favorite delicacies.

"Wow, look at this pizza made by the Italian team. This is the first time I've seen such a small pizza. It's so cute!"

"It's amazing. Such a pocket-sized pizza will definitely bring you a wonderful experience. I'm sure I can eat a hundred at a time!"

"The molecular cuisine of the Norwegian team is the most amazing. Look at this red cherry made by their captain. The fruit stuffing inside is my favorite, and I can eat one!"

"The Wellington steak made by the Slovenian team is the best. This is not a real steak. I don't know what they use to make it. It looks very similar. It is simply a masterpiece of God!"

Molecular gastronomy?

Desserts are indeed indispensable when making, and this is also a way to demonstrate a chef's top skills, especially if they are made to look like real ones and taste the same, then that is the top level of cooking skills.

Great teams such as the British team, the German team, and the French team will naturally not give up the effect of showing off their skills, especially their captain, whose molecular cooking skills are quite high.

Crusher, centrifuge, siphon pot, smoke gun, syringe and other tools were played very smoothly, and the overall feeling was like an art performance, which made the audience mesmerized.

The judges also kept nodding, excited about the chefs' dazzling skills. Being able to see so many exquisite skills, the judges couldn't hold back their excitement.

As competition teams from Asia and Africa, obviously the rhythm and production methods are somewhat different.

Most of the desserts made by the members of the South African team are mainly chocolate, supplemented by cakes, and the shapes they create are very different from European styles.

The shapes of the desserts made by African participating team members are relatively three-dimensional, mostly round or cylindrical, which is also related to their culture.

The Asian side is even more interesting. The desserts made by the Thai team are mainly sweet and sour, and are mostly based on molecular cuisine. With a little brightly colored juice, they still look very pleasing to the eye.

As for the Huaxia team, it was obviously too inconspicuous, and the snacks they made were obviously different from the others, and they were all Chinese style.

This has no western style at all, and this is what Chu Yunfeng discussed with everyone from the beginning. When he comes back to participate in the competition, he wants to show off his own style.

It’s not that everyone doesn’t know how to make Western-style snacks, but it’s just that there is no need, or even they don’t want to do it at all.

A master of Western-style dim sum like Hu Yue can casually come up with more than a dozen or even dozens of ways to make dim sum. Molecular cuisine is also very smooth, and he is also one of the best among the chefs on the field. .

Not to mention Chu Yunfeng, Hu Yue was even convinced by his molecular cooking skills, but Chu Yunfeng was unwilling to show it in this competition, so naturally there were very few people watching.

Most foreigners don't understand how to make Chinese dim sum, but after seeing the Chinese team's making techniques, everyone is confused.

The reason is very simple, because many of the ingredients placed by the Huaxia team are used to make Western-style dim sum, but they are also making Chinese-style dim sum. Isn't this very contradictory?
This is the specificity that Chu Yunfeng and the others want to express, which is to use Western-style ingredients to make Chinese dim sum. This is called the combination of Chinese and Western. Once it is made, it will definitely give everyone a big surprise.

On the surface, it looks like a Chinese dim sum, but the fillings and texture inside are Western-style. This kind of experience will probably make foreigners feel incredible.

This makes it a lot of fun and more difficult to make.

But Chu Yunfeng and the others are not unconventional, so naturally they will not come up with that kind of dark cuisine, especially for the tastes of these judges, sweet and sour tastes will not cause any major problems.

As long as the dessert does not taste too greasy, the judges will not deduct points, so the choice of fillings is very important.

There are many factions of traditional Chinese dim sum, such as Beijing style, Su style, Guangzhou style, Chao style, Ning style, Sichuan style and Yunnan style, etc. Each style has its own characteristics.

Beijing style includes North China, represented by the Beijing area. It has a long history, a wide range of categories, and different tastes. It has the characteristics of heavy oil, light sugar, crisp and soft, pure sweet and pure salty taste. Representative varieties include Jingba Piece and red and white mooncakes. etc.

Su Pai is represented by the Suzhou area of ​​JS Province. The fillings are mostly nuts and diced pork suet, and are flavored with osmanthus and roses. The taste is heavy and sweet. Representative varieties include Su-style moon cakes and lard rice cakes.

Guangpai is represented by the Guangzhou area. It uses a wide range of ingredients, has a wide range of varieties, novel styles, fresh and diverse tastes, fine production, both salty and sweet, and combines the skills and characteristics of Western pastries, so it can adapt to the four seasons and people from all walks of life. needs.Representative varieties include green white rabbit dumplings, fried radish cakes, water chestnut cakes, skinned egg puffs, etc.

Needless to say, Sichuan style, represented by Chengdu and Chongqing regions, uses mostly peanuts, sesame seeds, walnuts, candied fruits, and diced pork suet as fillings. There are many glutinous rice products, which are soft, waxy, oily, sweet and crispy.

There are many representative varieties, such as scallion pancakes, peach slices, rice krispie treats, twists, etc.

The dim sum that Chu Yunfeng made today contained a twist, and the difficulty of making this twist was quite high. That was to first add special fillings to the raw embryo of the twist, and then shape it.

If you think this is all, you are only half right. This twist is very small, weighing less than 10 grams, and the weight of a work is between 10-20 grams, so this is a combined snack.

Steamed cake!
The most distinctive street snack in Sichuan style, with its soft and glutinous texture and the fragrance of osmanthus, you can’t help but take one bite!

So after Chu Yunfeng made the steamed cake, he gently placed an "8"-shaped twist on it. The golden osmanthus on the surface set off the "8", which was very beautiful and appreciated. sex.

Chu Yunfeng made his first snack. He chose a long porcelain plate to place it. There was no extra carving. This competition did not require the support of a carver, and the carving was superfluous.

If the judges weigh the carved works, this will obviously be a deduction!
All chefs will not only make one kind of dessert, but usually two or more kinds. Of course, the more they make within the specified time, the judges will naturally give due consideration to the increase in scores.

If every snack made is amazing enough, and the quantity advantage is there, then it will be easy to get high scores, but not everyone can make more works.

This is the charm of this competition. With strict standard control, these chefs have to spend more energy to make their own works precisely, and would rather do less without making mistakes.

Although it is possible to get high scores if you do more, once there is a problem with the number of grams, the points deduction will be quite serious. So how many works will Chu Yunfeng make?
The competition time is two hours. The competition has been going on for half an hour. Chu Yunfeng has already finished one piece. Almost everyone on the Chinese team is about to complete the first piece.

Many of the team members on site have not finished a single work yet, and many are even still making preparations and have not officially started production, which shows that they are careful enough.

The scene switched to the side of the Japanese players. The snacks they made were also very special, with a strong Japanese flavor, especially the snacks made by Masaichi Yamada. He thought they were very good.

But if Chu Yunfeng sees it, he will definitely slap him in the face. He is shameless, taking what the Chinese ancestors passed down, and improving it, he still has the face to give himself money.

This is wagashi!
During the Tang Dynasty, Japanese envoys brought the tea drinking habit back to the island country, which included tea ceremony culture and pastry skills, and was deeply loved by the aristocracy.

In the island country, this wagashi also had many elegant names, such as "morning dew", "yuelingzi", "jinyu soup" and so on.

When the shapes of the snacks are modified with wooden tools, some look like pumpkins and some look like cherry blossoms. In short, the shapes are diverse and still very beautiful.

However, the ingredients used by Yamada Shoichi are very unique. After the judges taste it, they will find that it is not simple.

The competition is still going on, and the judges are also busy scoring the performance of the contestants. Mafu has been staring at Kenichi Maeyamada. Basically, wherever he goes, Mafu follows him.

This moment puzzled the other judges, and many members of the island team could not help but show hostility when they looked at Ma Fu, but Ma Fu simply turned a blind eye.

But former Yamada Kenichi's attitude is very interesting. He didn't show any strangeness when Ma Fu "followed" him, as if Ma Fu didn't exist, which made Ma Fu feel very boring.

I was ignored?

This is not fun at all, if this guy protests, or dodges, he will always find an opportunity to lose a few words, or find some clues to their plan.

Nowadays, when playing Deep, it is obviously difficult for people to start!

The judges were well aware of the performance of the European team and had seen many amazing works, but the Chinese team was confused.

The reason is very simple. Making desserts requires the use of an oven to a large extent, but if you take a closer look, no one on the Huaxia team uses it. This is obviously a break from the norm.

There is a big difference in aroma and taste between baked bread and steamed bread, but can the Chinese dim sum made by the Huaxia team compare to the old and powerful European teams?
The judges all expressed regret for this. The reason is simple. There are also regional teams from China participating this time, as there were in previous years.

They also made very beautiful Chinese dim sum, but they could not conquer the judges in terms of texture and taste, so gradually the participating teams from China gave up on making Chinese dim sum.

Everyone collectively adopted the production of Western-style snacks, but even after the transformation, they still couldn't get high scores. There are still some gaps in the design and production methods of snacks.

Many judges felt a little regretful about this, because the Chinese team gave them a new look in the morning, which was very tenacious and energetic.

Moreover, they won the championship, which made everyone look forward to whether they would continue their efforts, but now it seems that there are probably many regrets.

The requirements for the utensils in this competition are very strict. They must be porcelain, glass, spoons, cups, etc. Tableware other than those specified cannot be used.

Therefore, the large dinner plates and special tableware commonly used in China cannot be used, and there are very clear regulations on plate placement, and they cannot be piled up or placed randomly.

The pumpkin pie made by Hu Yue uses spoons, and each of the 6 spoons has a small pumpkin pie, which looks really cute. Of course, the fillings inside are also exclusive and secret.

The desserts made by Song Shaochen and Bei Bei also have local characteristics. The Huaxia team is all prosperous and all is damaged. All Huaxia dim sum shows everyone's attitude.

Peng Yue makes Beijing-style snacks, and Saqima is one of them. Although there are such snacks all over the country, it is actually a traditional snack of the Manchu people.

This snack is quite suitable for European tastes. Peng Yue also put a lot of thought into it, and it looks extraordinary.

However, the scene on the Huaxia team made Chu Yunfeng feel a little uncomfortable. In the morning, he was still Little Tiantian in everyone's hearts, but in the afternoon, he became Mrs. Niu, and there were not many people around.

This is not okay. They helped me promote myself in the morning, but now it has become deserted. It is not in line with the temperament of the Chinese team!

So Chu Yunfeng immediately felt dissatisfied and had to give everyone a "wink".

I'm a little uncomfortable not having people around me. I wonder which game I haven't been the center of attention. What's wrong with this Chinese snack?
It doesn't matter if you can't appreciate such a profound and profound dim sum, but you must surround it. The atmosphere cannot be missing. Do you understand?
There were not many people watching, so Mu Qing and the others were naturally less stressed, so they were all paying attention to everyone's production. Every move of Chu Yunfeng was seen by Mu Qing.

So when the corners of Chu Yunfeng's lips curled up, Mu Qing knew that he was going to do something bad.

Sure enough, Chu Yunfeng was about to make the second snack now. He took out those small eggs, which were sunshine eggs. After separating the egg white and egg yolk, he quickly processed them.

The egg whites were mixed directly on the dinner plate with three chopsticks and kept at a constant speed for several minutes. There was no sign of sore hands at all.

In less than a minute, many people in the hall suddenly noticed something strange. An extremely unusual aroma suddenly hit them, which made people a little off guard.

Where does the aroma come from?

Why is it so fragrant?
This made people uneasy, and they quickly started searching inside the venue.
(End of this chapter)