Labyrinth Restaurant

During cookie making, he was Gard, who exited halfway through with a little incident, but fortunately didn't take care of it and was completely demobilized two days later.

"I understand, I understand! The fabric you're making looks delicious if you do it."

"Oh, you're right. That means Miss Lisa, too?

"Yeah, a few times when I was little"

Lisa had also seen her painful eyes on 'Cookie Do' several times when she was a kid. Though it seems to weigh itself since I was old enough to tell the boulder apart.

"By the way, I ask you one thing. You mean you're in the kitchen and you're talking to me?

"Yes, I will be your teacher today!

"Whoa! Well, say hello, Doctor!

For once, there are demon kings in the kitchen, but he was preparing another dish.

You'll lend me a hand if I have to, but this time Lisa will be teaching me the main thing.

"I think Alice and Mr. Cosmos did it, and I don't want to be alone."

Apparently, that's why I bought a mentor out of myself. I even watch Simon's archery in addition to college and home work, and I'm never free, but there it is. If everyone else is doing something that sounds like fun, you want to be one of them, even if it's somewhat impossible.

"So, Doctor. What are you gonna make today?

"That's right...... so what about pudding? I want to eat, too."

"Oh, good. I love it."

"And you haven't done the steam yet, have you?

I have learned to “bake” and “fry” with the hot cakes, doughnuts and cookies I have made so far, but I have yet to “steam” them. In the sense of learning a variety of cooking methods, challenging steam would not be a bad choice.

As far as ingredients are concerned, we can manage with only eggs, milk and sugar at a minimum.

You may also add a small amount of flour as a connection when stiffening, but you don't need anything special, just like previous treats.

You don't necessarily need a steamer when it comes to cookware either, just add a little water to the deep frying pan or pan at the bottom there, and then heat it with care to keep the water out of the containers of ingredients.

"I hope you have a vanilla essence for flavoring, though, it's a small amount to use at a time, and why don't you just leave some bottles in your luggage?

"Right. That's all I need."

If used to make sweets, the amount of vanilla essence used per serving is precisely about a few drops per serving.

The bottle is a crack, so you may need measures such as wrapping it in a buffer, but it won't be so bitter to carry it.

"Well, come on around there. It's time for you to think about it."

"Whoa, first of all, weigh in."

"Yes, sugar and milk, please. And can you divide the eggs into yolks and egg whites?"

The procedure around here is similar to other treats because the quantity is different, and it goes smoothly.

There are some differences depending on the recipe, but if you remember that roughly 10 g of sugar for 100 cc of milk and one egg yolk, then you just need to increase it to match the amount you make each time.

When you have finished weighing, mix the egg yolks and sugar in a bowl, the total amount you can do and the vanilla essence that suits your taste, then add the milk as well.

Instead of adding a dobby at a time when it comes to milk, divide it into multiple portions a little bit. Additionally, it is easier to get familiar with other ingredients by either returning them to room temperature beforehand or gently warming them to a temperature that does not boil yellow.

After that, I split the egg solution into small portions into containers and steam it up and it will be pudding.

"... this also looks pretty tasty as it is. No, but on boulders..."

"Because this is practically milksake. Wouldn't it be delicious if I chilled it and drank it? I haven't even added any flour this time, and the eggs and the one from the Demon King will be fine."

"Well, have a drink."

"Would you like a drink?"

Actually, this egg solution, the ingredient is the milksake itself, so it can still taste delicious. Cold is better, so apart from some of the egg liquid, I decided to keep it cool in the freezer for a while. I make a lot of egg fluids, and I'll make more later anyway, so there won't be any problems.

"Then we'll subdivide the rest of the egg fluid into vessels. If you don't have an affordable small plate, you can have a mug or something."

"Whoa, like this?

"Oh, it shakes and spills when you're steaming, so maybe you should have a little less"

This time I used a smaller cup that was affordable in size.

Pour carefully to avoid shrinking and spilling the egg fluid with the balls, and not too much or too little.

At this time, if you leave the bubbles that appear on the surface of the egg liquid and steam them, they become tin (...) when the fire goes through, which makes them look and texture worse, so if you gently crush the bubbles on the surface with a clean cloth, kitchen paper, etc., the finish will be better.

"Let's try steaming in a frying pan this time"

Once a small amount of water (to the extent that the bottom of the pudding container is soaked 1-2 cm) is boiled in the frying pan, once the fire is stopped, arrange the cups with the egg liquid.

Cover the mouth of the container with a wet cloth, wrap, etc. so that the water does not mix with the pudding while it is steaming (in the case of wraps, keep a small hole to let the steam escape), then close the lid of the frying pan for five minutes over low heat. After that, the heat is sufficiently heated with excess heat while the fire is stopped further.

All you have to do is shake the container gently just in case, see if it has pudding elasticity, and finally cool it in the freezer and you're done. Even if you don't have a refrigerator, cooling each vessel in cold water in a cold place will make it deliciously cold enough.

◆ ◆ ◆

"Yeah, that's good."

"Oh, this caramel looks good too"

I even made caramel sauce with sugar and water while the pudding was cold, and now it's tasting time for you to wait. I was indulging in gentle sweetness along with the milksakes I had cooled down earlier.

When taken large with a spoon and carried to the mouth, the gentle flavors of eggs and milk are fluffy, and the puffy feel, similar to that of jelly, is also seductive.

"Oh, that looks delicious."

"Oh, how about one demon king's brother?

"Right, then don't hesitate"

The Demon King, whose order was just a paragraph away, joined there,

"Oh, you made pudding today"

"Sounds delicious ~"

"Oh, no, this seems to be a good time"

Additionally, Alice and Mae and Cosmos joined us when the guests pulled their legs to see what was going on in the kitchen. Fortunately, there was still plein for the number of people, so offering them as a taste, too,

"Yeah, that's good"

"Right ~"

"Yeah, great growth. Let me give you a flower circle."

I guess it's never a compliment. Despite all the relatively simple basic recipes, this first improvement in the short term is nothing short of brilliant.

"... hehe, somehow the teachers were good! Thanks!"

Gardo laughed luxuriously as he sipped off the remaining pudding for the sake of lightning.