Concubine Chef Youxi: Lord, Master, stop

Chapter 407 Four Seasons Flower Cake

Peach Blossom Cake needs to be made into oil skin first, mixed with lard and hot water, then poured in flour and kneaded into a dough to proof.Mi Xiaoye imitated the method she saw yesterday and made puff pastry. After dividing the two types of skin into small portions, she rolled out the puff pastry and wrapped it in puff pastry.

Under Su Ziling's guidance, Mi Xiaoye kneaded the dough into a peach blossom shape, but it was still not as good as Su Ziling's demonstration.

"Why do you think I can't pinch like a peach blossom like Master?" Mi Xiaoye was a little annoyed.

"Don't be discouraged, just practice more in the future." Su Ziling encouraged, "Just like what you said to praise the boss in front of the dim sum stand that day, you also know that practice makes perfect."

Mi Xiaoye nodded, but still said with some frustration: "This sentence is so easy to say, but it's so difficult to do."

"Do you think that master can do everything since he was born, and his knife skills are so good?" Su Ziling said, "Master has melted so many wounds and bled so much on his hands in order to practice knife skills. How many times has master kneaded dough in order to make dough cakes?" , My arms are sore, but I still persist. Nothing is difficult, but persistence is the most important thing. Look at the boss who bought dim sum, his craftsmanship was not so good at the beginning, and didn’t he develop it after accumulating over time?”

"I see, Master." Mi Xiaoye said, "I know that learning cooking, no, learning anything is not something that can be accomplished overnight. You must persevere and accumulate steadily, just like Master."

After the rice leaflets are shaped, put them in a steamer and steam them until cooked.

Another crabapple cake that represents spring is beautiful in shape, crispy on the outside and sweet on the inside, soft and moist.

Under Su Ziling's guidance, Mi Xiaoye mixed lard with water to form a water-oil dough, and made dry pastry with the remaining flour and lard.Then, according to the stall owner’s practice yesterday, put the water-oil bread into the pastry, cut it into round puff pastry, wrap it with lotus paste filling to make the crabapple puff pastry, fry it in a warm oil pan, and then smear it with hawthorn sauce for coloring.

The pastry representing summer, lotus flower pastry, is a famous pastry in Jiangsu and Zhejiang. The lotus flower pastry made of pastry noodles looks like a lotus flower. The pastry layer is clear, crispy and sweet, and has a unique flavor.

Mi Xiaoye steams the cored dried lotus seeds until they are crispy, rubs them into mud to make lotus paste, then fry the syrup, pour in the lotus paste and continue to fry.

Then wrap the lotus paste fillings and pinch the mouth tightly, place the seam facing down, use a blade to evenly cut five equal petals around the top, fry in an oil pan until the petals open, and the crisp layer is clear.This lotus flower cake is also the best-looking pastry made by Mi Xiaoye.

The method of jasmine cake is simple, but due to the rich aroma of jasmine, this dessert is not inferior to other desserts with complicated workmanship.

Autumn osmanthus cake and chrysanthemum cake are also the most seasonal cakes. Mi Xiaoye made osmanthus cake and chrysanthemum cake according to the stall owner's method yesterday.

Camellia rolls in winter, Mi Xiaoye is sprinkled with salt and camellia petals according to the method of Hanamaki, and steamed in a basket. It is also the only salty pastry among so many dim sum.

To say the most laborious, or plum cake.Baked mature plum cake, the white cake is dotted with red, yellow, pink and green objects, blossoming like plum blossoms, very delicate and beautiful.

Mi Xiaoye restored the plum blossom cake according to Su Ziling's method, and the four seasons and eight kinds of flower cakes were ready.

After serving it on the table, everyone's eyes were fixed.Especially the lotus cake made by Mi Xiaoye, because of its beautiful shape and bright color, Jun Yijing loves it the most.

"Mi Xiaoye, you are amazing!" Jun Yijing praised.

(End of this chapter)