Shokugeki: Start with an izakaya, making everyone cry

Yumiko Miyazawa.

At the age of 28, he already had the halo of a WGO three-star pastry chef.

It is no exaggeration to say that she is the most famous, or even the best pastry chef in Japan.

She graduated from the globally renowned Culinary Institute with a Diploma in Culinary Management, as well as a Level 3 Supervisory Award in Food Safety and a Food Allergy Certificate.

She then joined the famous WGO three-star French restaurant Hedone.

There, she continued to study desserts under the guidance of the team led by French three-star world-famous chef Eric Pras.

now.

She herself also became the dessert chef of the three-star vegetarian restaurant Jingzhaoyin.

Ah!

Her personality is innocent and lively.

Growing up in a gourmet family, he has loved all kinds of small animals since he was a child and aspired to become a veterinarian when he was young.

Later, under the guidance of her father, she became interested in the combination of green organic vegetarian food and Western pastries. She studied and explored the artistic innovation of healthy vegetarian pastries and the healthy baking creations of natural organic and healthy ingredients.

It was her philosophy that made her restaurant Jingzhaoyin successfully recognized by the WGO food organization and became the only three-star dessert shop in Japan!

……

When it comes to dessert shops, the first thing that comes to many people’s minds is:

Huge profits!

A simple and ordinary fruit dessert, consisting of fruit and shaved ice or yogurt, costs less than 5 yuan, but it can actually cost dozens or even hundreds of yuan!

To be honest, they must be making a ton of money, with lots of fat to spare.

Just say it.

Many desserts are based on fresh fruits.

Not to mention that the fruits bought from dessert shops have high quality requirements and are not cheap, fresh fruits alone cannot be stored for very long.

Once left for too long, fruits are easy to spoil. Dessert shops waste a large amount of fruits every day, which is one of the main reasons for the low profits.

of course.

This still can't stop the huge profits of desserts!

And in this late-night cooking incident, Yumiko Miyazawa also received a food battle challenge.

……

"General Totsuki."

"Is there really no problem?"

In the early morning, Yumiko, who had just opened the shop, asked Erina softly, somewhat timidly.

"rest assured!"

"As long as I personally take action, I will not let your dessert shop go bankrupt."

Erina said with a solemn vow.

After that, she turned to Feishazi and Alice and continued, "Let's get started without further ado!"

A dessert always seems to be inseparable from these things:

flour.

cream.

sugar.

dairy.

biscuits.

Puff.

……

Flour, needless to say.

The classification of sugar is a bit complicated. There are cotton sugar, granulated sugar, and powdered sugar. The prices range from low to high, and the price difference is not big.

In terms of particles, powdered sugar is the finest and granulated sugar is the coarsest.

You can use any kind of sugar to make bread and cakes, but considering the dissolution time, the finer the particles, the better.

For cookies, since the dough cannot be kneaded to form gluten during the production process, it is best to use powdered sugar. Granulated sugar and cotton sugar can also be used, but the taste of the finished product will be slightly different.

Oil is generally used for shortening, and usually includes butter, vegetable oil, and lard!

Cookies, puffs, etc. require butter, cakes use vegetable oil, and some Chinese desserts such as moon cakes use lard.

As for dairy products, milk and whipped cream can be used for spreading on dough, piping, and making interlayers. There are many types of cheese, which are generally used in specific types of pastries, such as mozzarella cheese for pizza and mascarpone cheese for tiramisu.

Eggs...this goes without saying.

You don’t need to add it when making bread, but the amount consumed when making cakes is so huge that you will question your life.

……

All in all.

Making desserts is not an easy task.

Just the choice of ingredients is enough to give people a headache.

At this moment, in this three-star dessert shop with a beautiful environment, because the sign is in the form of a large picture, diners who come in to consume can actually choose and order whatever they like.

Such as mango mille-feuille, durian mille-feuille, yogurt mousse cake, mango mousse flavor, etc., and there are even many desserts that you can’t even name.

At this moment.

If you look closely, you can see pictures of various desserts hanging behind the cash register.

The fruits in the freezer are all lying there juicy, as if telling us that they are fresh and delicious.

The solid wooden tables and chairs and the American industrial-style bookshelves on the wall allow you to watch TV while waiting for dessert.

Although in this age of rampant digital products, the only people watching TV are probably the elderly and children, but this still can't stop the popularity of this dessert shop!

"Is this... is this the strength of General Totsuki?"

Staring blankly at the diners, who kept expressing admiration for the desserts made by Erina and the others, Yumiko, who possesses the ability of a three-star dessert chef, couldn't help but be a little surprised!

……

Da Da Da~

But I saw that Alice Nakiri was stirring the eggs quickly with a whisk!

At the same time, Feishazi was responsible for entertaining the diners.

As for Erina Nakiri, she began to make various desserts according to the needs of the diners. After all, among the three people, she was the most skilled and powerful cook.

Moreover, Erina Nakiri possesses the ability of the Divine Tongue, and she knows the taste of desserts better than anyone else.

of course.

The reason why I have to bring Alice along.

That's because she is good at alternative and chic molecular cuisine, and she actually has an innate advantage in improving and making desserts that no one else has.

"Wow!"

"This dessert is so soft!"

“It bounces back instantly when you touch it lightly with a spoon. Is this really a mousse cake?”

"Hmm~"

"So sweet!"

For a time, many diners were addicted to the delicious dessert and couldn't extricate themselves.

As time goes by, more and more diners flock to this dessert shop. Although the weather is still very cold, a cool and delicious dessert always seems to warm people's hearts!

The freshly made mousse looks very beautiful, and is so soft and chewy that it heals the heart just by tapping it with a spoon.

The happiness you feel when you put it in your mouth is irresistible. The translucent jelly on the top locks in the fresh taste. Just scoop it lightly and it is rich and dense, melting in your mouth.

No one can resist such a gentle and beautiful dessert, and no one can suppress the appetite in their heart.

And the wonderful desserts will probably make people have a good dream tonight.

……

Erina, continue to be busy.

First, crush 140g of digestive biscuits with a rolling pin and pour into a bowl for later use.

Then, add 70g melted butter to the biscuit crumbs and mix well. Cut 30g gelatin sheets into pieces and soak them in cold water for 10 minutes until softened. Set aside.

Take two six-inch round removable bottom cake molds. These two molds have been prepared in advance, one for making mango mousse and the other for making original mousse.

Place a round piece of wax paper at the bottom of the mold.

Pour the biscuit crumbs mixed with butter into the mold, press it down with a spoon, and freeze it in the refrigerator for 20 minutes.

Peel and core the mango and cut into 1.5cm pieces.

Put it into a blender, add yogurt and start stirring until it becomes a fine yogurt mango puree, set aside.

Take the softened gelatin, squeeze out excess water, put it into a milk pan and heat it until it melts. Turn off the heat, wait for it to cool slightly, then pour in the yogurt mango puree and mix well for later use.

Add sugar to the whipped cream and beat with a whisk until 6% whipped.

The cream is slightly textured but remains fluid, similar to the effect of a milk cap.

Take half of the whipped cream and mix it with the yogurt mango puree in the third step, then stir evenly with a spatula. Pour it into the mold with the frozen biscuit base, shake it lightly to remove the bubbles, and refrigerate for 3 hours.

Take the gelatin sheets, soak them in cold water to soften them in advance, put them in the pot and add clean water.

Heat and stir until melted.

After it has cooled completely, take out the refrigerated mousse.

Decorate the surface with mango slices as you like, pour in the gelatin liquid, and refrigerate for a while.

Finally, remove from the mold and the mango yogurt mousse is ready!

……

"Alice!"

"You're slow."

"If you can't keep up with me, please go back."

After making the mango yogurt mousse, Erina Nakiri took a deep breath, came back to her senses, glanced at Alice Nakiri who was still busy, and said with a helpless look in her eyes.

"Humph!"

"You make it seem as if I'd like to come."

"If it weren't for you being the commander-in-chief, I wouldn't want to get involved in the incidents caused by these late-night cooks!"

Alice Nakiri is quickly squeezing out excess water from the softened gelatin, putting it into a milk pan and heating it until it melts. Turn off the heat, wait for it to cool slightly, then pour in the yogurt and mix well for later use.

Pour into the frozen cookie mold, gently shake out the bubbles, and refrigerate for a while.

after that.

She took out the demoulding.

Place your favorite fruits on the surface for decoration and the plain yogurt mousse is ready!

Alice Nakiri had made plain yogurt mousse, and when she heard Erina Nakiri's complaints about her, she couldn't help but say a few more words.

"Wow!"

"So beautiful!"

"I've never seen yogurt mousse like this before~"

“It tastes sweet and you won’t get tired of it no matter how much you eat it!”

"Hurry up!"

"We want three mousse cakes too."

"Yes, I want another one too!"

……

Cut a piece of mousse cake.

The beauty that strikes you instantly will always be deeply engraved in people's hearts.

The heart-warming taste is the smoothness and sweetness that melts between the lips and teeth. Then boil a pot of sweet and cold rose tea, it is simply...

Very cool!

Very cool

Alice, in the end, just complained.

Then I took the little gadget next to it that looked like an electric kettle, um... this thing is a Westinghouse mini blender.

Then, I started to blend the mango pulp with the Westinghouse mini blender. The blended pulp is even and delicate and does not need to be filtered. Making mousse cake is effortless and it is a pleasure to take a bite.

Well, you can even make scented tea!

Just plug it in and it will start up with one click. It is also very easy to clean as you can wash and dry it by yourself.

You can speak.

Use such a device.

It’s easy to put together a table of afternoon tea and dessert sets, it’s so convenient!

"Damn it! I used the Westinghouse mini blender which is very convenient, time-saving and labor-saving, but it took me less time to make mango mousse cake than Erina Nakiri?"

Alice Nakiri is now increasingly frightened by Erina's strength.

……

Ordinary people look.

Any dessert can be really high-end!

Especially some French desserts, which make people sigh a lot and always feel that they are very classy.

Plus there are many books and many food media that taste it, analyze it, report on it, look at the cross-section, taste every part and component, and make it sound very mysterious.

however.

Although a dessert also has higher-level parts, such as:

Various sugar decorations, madeleine batter, chocolate inserts, macarons and more!

But the dessert making process is still very simple.

"This kind of dessert is really interesting. The true meaning is revealed after cutting it. There are also basic rules for making desserts. This kind of layered feeling of tasting all the layers with one spoon is simply too delicious!"

"From top to bottom, there are pistachio mousse, pineapple jelly, pineapple cream, hazelnut biscuit crisps, and the base, and the outside is covered with green icing."

"I see!"

“It turns out that mousse is used in multiple layers.”

"Each layer must be made first, and then assembled after it is frozen. The combination also follows a rule, that is, sweet and sour, crispy and soft, these are the general principles."

"A good mousse should not feel sticky when you put it in with one spoon, and then you can mix all the layers together and eat them together, so that you can taste every flavor and have a different rich taste."

……

Among many diners.

There was a mysterious masked diner who bought a French mousse cake. After taking a careful bite, he couldn't help but marvel at it and even praised it repeatedly.

Then he continued to nibble on another ice cream in his hand!

A small ball, a perfect combination.

Orange is a low-key foil that runs through the whole process, carrot is the top note, and ginger is the slow aftertaste. It is not ostentatious or exaggerated, but full of surprises.

This made Cai Bo Chaoyang's eyes light up. In the past, he only knew that wine, chocolate, and coffee could produce rich taste levels when eaten alone. After eating this ice cream, he discovered that ice cream could also do the same.

Don’t say:

This kind of ice cream has completely overturned his understanding of desserts, and he also knows that human beings’ pursuit of delicious food is really endless.

"Ah!"

"It's really fun."

“This thing looks like a lemon, but when you eat it you realize it’s not a lemon!”

“It looks like a lemon, tastes like a lemon, but it’s not a lemon… because it’s made so realistically, on the surface it really feels like a lemon!”

Cut the lemon open, the outer layer is chocolate, and the inside is lemon mousse and lemon peel. The sourness of lemon and the sweetness of chocolate are a very good taste balance, which makes Caibo Chaoyang intoxicated!

Personally, he likes to use sour or bitter to balance the taste of desserts, so this dessert is very much to his taste.

Of course, it might be a bit too sour for others who don’t eat sour food at all.

"As expected of Miss Alice."

"Only someone who is good at molecular gastronomy can make a lemon like this!"

Finally, Cai Bo Chaoyang could only sigh: "Well, it's time to put an end to this outdated cooking era!"