Won’t Glow Food That Isn’t Good To Handle

Lonely Late Night Canteen (Butterfly)

Spend 1000 points to buy food from the mallAfter learning the spectrum and learning the basic methods, Xie Yunfei didn’t talk nonsense and entered the cooking space again.

When choosing the type of dessert, he spent nearly a quarter of the time in the cooking space, and now there are less than 15 hours left.

“Flour, butter, water, sugar…”

Every time Xie Yunfei said a name, a corresponding ingredient would appear on the kitchen table in front of him. And almost at the same time, behind Xie Yunfei, a large freezer with the ability to freely adjust the temperature appeared, followed by a whole row of twenty ovens in total.

The dessert that Xie Yunfei is going to make at this time is actually very simple in terms of steps, but it is precisely because of this simplicity that he has more room for improvement.

Cut the butter into small pieces and put them into the container, followed by the melted lard, and stir slowly with an egg beater until there are no particles, and the surface presents a light yellow color. Add low-gluten flour, use [multi-rotation] to continue stirring until the flour, butter, and lard are thoroughly blended, then put it into a prepared container, press it into a rectangle, smooth the excess dough on the surface, and put it in the refrigerator together with the mold freezing.

This is a ‘dry pastry dough’ made with only oil and flour.

And what Xie Yunfei is going to make next is the ‘water oil dough’ with water, butter, lard, flour and white sugar. ‘Water oil dough’ is made in a similar way to ordinary dough. After kneading the dough and emptying the air inside, Xie Yunfei wrapped the surface with plastic wrap and put it aside to relax.

About twenty minutes later, I took out the dry pastry dough from the refrigerator and measured its length and width with my hands. At the same time, put the water-oil dough on the kitchen table, and use a rolling pin to roll it into a rectangle with twice the length of the dry pastry dough and the same width as the dry pastry dough.

Up to level 9 [Dough making], Xie Yunfei is very proficient in rolling the dough, but even so, the dough will shrink back from time to time, so it took Xie Yun more than two minutes to roll the water-oil dough into his own desired shape.

Take the dry pastry dough out of the container, and align it corner to corner and side to side with one side of the water oil dough. Then carefully pull up the empty other side of the water-oil dough, again corner-to-corner, side-to-side, and align with the corners of the dry pastry dough covered on the water-oil dough.

It wasn’t until this step was completed that Xie Yunfei paused and let out a breath. In the previous production process, although Xie Yunfei made some minor adjustments in some details, such as the amount of sugar used and the ratio of flour to oil, it did not exceed the scope of the original recipe, but the next steps.

[Precise] Opened subconsciously.

Because of the relationship between making five-color salads and golden ratio siu mai every day, Xie Yunfei’s [Precise] skill proficiency improved very quickly, even reaching level 3 two hours earlier than [Knife Skill]. Under the combined effect of Level 3 [Precision] and Level 3 [Knife Skill], the five-color salad that used to take half an hour to make can now be served on diners’ tables within a quarter of an hour.

But facing the cuboid dough in front of him, only level 3 [precision], plus level 9 [pastry making], it seems that it is not enough.

At places where the length of the dough was close to one-third and two-thirds, Xie Yunfei lightly drew two vertical lines with his fingers, and then folded the dough outside the vertical lines in half.

– 30% off for the first time!

At this time, the number of skin layers in the dough is six, and there is no failure for the time being.

Use a rolling pin to compact the dough, and carefully roll it out to a thickness close to the thickness of the dough that was not folded in half before.

Then, the second 30% discount!

Repeat the previous steps of compacting and rolling thin.

30% off for the third time!

There is still no problem, because this is the least number of discounts recorded by the cookbook.

Xie Yunfei stopped what he was doing again and adjusted his mentality.

What he is making at this time is ‘thousand-layer meringue’, but what he is going to do is not just the ‘thousand-layer’ meringue that means more layers of dough, but the real mille-feuille meringue with a thousand layers of skin .

It would be very difficult to make such a thousand-layer puff pastry, of course Xie Yunfei understood this. But compared to other dessert dishes that have only a little clue and don’t know how to improve them at all, the puff pastry with clear goals and methods only needs enough basic skills and a little bit of trickery.

Xie Yunfei hasn’t found a tricky way yet, but aren’t the five skill points in the character panel just prepared for this time?

Of course, Xie Yunfei didn’t intend to put all his skill points on [pastry making], his attempt this time was to know the limit of his ‘thousand-layer puff pastry’.

Started the fourth 30% discount.

After successfully folding the dough in three, he used the rolling pin to compact the dough again, but when it came time to roll it, he did not start immediately, but kept stroking the surface of the dough with his hands, trying to find the “harmony” inside the dough The place.

“Should…can be folded again.”

Like Xie Yunfei’s speculation, although the process of rolling the dough was much slower, there was no problem after all, but after the fifth three-fold was completed, when Xie Yunfei started rolling, through the touch of his fingers, he found several doughnuts. The skin is broken internally.

“Is four folds and three folds the limit?” Xie Yunfei frowned. He didn’t rush to add skill points to 【Flour Pastry Making】, but continued rolling, and then rolled the failed puff pastry from the left and right sides. Rolled up separately, making it look like in cross-sectionThe shape of a butterfly.

Use a kitchen knife to cut the butterfly roll into small pieces with a thickness of about 7 or 8 mm. Carefully select the small pieces that have not been torn from the inner skin, put them in a baking tray, and place them at a temperature set in advance, which is minus 20 degrees. In the refrigerator.

After the quick-freezing is completed, take it out immediately, put it into the preheated 400-degree oven, and bake it!

It wasn’t until after the first batch of desserts entered the oven that Xie Yunfei added a skill point to [Pastry Making], and then started trying again.

This time, he made more than a dozen batches of water-oil dough and dry pastry dough.

After the rest of the water-oil dough was completed and the dry pastry dough was frozen and shaped, the first batch of desserts was just out of the oven.

“Sure enough…”

Looking at the slightly burnt desserts on the baking tray, Xie Yunfei seemed to have guessed it a long time ago, and just muttered something softly.

After experiencing the re-engraving of the two dishes of golden ratio siu mai and golden open smile, he no longer fully trusts the so-called cooking methods in the anime he watched before time travel. It may be a bit inaccurate to say that, those dishes The general approach should be correct, but the specific values, such as the temperature of the oven, such as the baking time, need to be researched by Xie Yunfei himself.

Fortunately, there is still some time…