Food customizer.

In Su Chen's heart, Ling Shuyu has always been the best employee of the company, there is no doubt about this.

She always appears automatically when Su Chen needs her most, which is wonderful.

"Boss, is there anything wrong with this order?"

When Ling Shuyu asked such a question, Su Chen was not surprised at all.

"Fortunately."

Su Chen stood up and said, "You came just in time. I need you to take someone to buy some things."

Whether it is Chinese or Western style, if all meals want to look good, they must pay attention to the presentation.

"I can't tell you directly what to buy. You come here first."

Su Chen found several similar photos on the Internet, "These pastries need to be plated, and the theme is to highlight the national style and traditional culture."

"I understand." Ling Shuyu took Su Chen's phone and sent the pictures to his WeChat, "Do you want them in three days?"

Su Chen nodded, "It must be done in three days. If possible, it is best to finish it tomorrow. We can check in advance if there are any dissatisfaction points and make adjustments."

"it is good."

After agreeing, Ling Shuyu left.

Su Chen returned to the chair and left these matters to Mr. Ling. He was very relieved. Now there is one more thing that needs to be taken care of.

The main reason for setting the time with the client at three days was for this matter!

Su Chen took his mobile phone and found a group on WeChat. In it were the friends who had been added to each other when the apprentices and nephews left some time ago.

"I hope you can come!"

As a master of Bai An, the Eighth Senior Brother may have mediocre attainments in pastry, but his understanding of flour is definitely a palace-level one!

If he can be around, this pastry making will be even more powerful!

"Eighth senior brother?"

Su Chen tentatively sent a message. It shouldn't be very busy at this time.

Just as Su Chen thought, the other party responded quickly.

[Lao Ba: Uncle Su! ! ! 】

Su Chen shook his head in shame, "Everyone has his own business. It's better for us to call each other brothers."

[Lao Ba: / Bare teeth. Okay, what's wrong, Boss Su? 】

Su Chen thought for a while and sent a voice note directly. The general meaning was that he had recently received a large order and needed the help of Eighth Senior Brother's Bai An skills.

Of course, Su Chen made it very clear that the round trip fare would be reimbursed, and a sum of money would be used as the eighth brother's lost work expenses.

"That's no problem, Boss Su, your business is my business! I'll buy a ticket and try to get to Jingzhou as quickly as possible!"

Su Chen said, "Okay, thank you Eighth Senior Brother. Remember to send me the ticket after you buy it. I will send someone to pick you up when the time comes."

After handling this matter, Su Chen finally breathed a sigh of relief.

Next, it’s time to perform on your own!

With his eyes slightly closed, Su Chen appeared in the food practice room.

"Making imperial concubine cake is not difficult. Let's try this snack first."

Before Lao Ba comes, you must at least make all the snacks first. It is more appropriate to discuss the shortcomings with Lao Ba after you find them.

Nowadays, all pastries have very comprehensive recipes online, but they are only the most basic recipes. Just like the recipes synthesized by the system, if you want to make them well, you have to modify them.

"The imperial concubine cake was originally made by the imperial chef of Li Palace specifically for Concubine Yang. The concubine liked it very much, so it got this name."

Su Chen copied the tutorials he learned online without moving.

“Actually, the noodles are always the same, and I always feel like there’s nothing magical about them.”

It's nothing more than mixing flour with fat, sugar, and eggs, and finally baking it.

The same is true for chaise biscuits. After mixing high and low gluten flours, then adding lard and egg white to make the dough, the dough is complete.

The pitted red dates are steamed until soft and pressed into date paste, and the filling is ready.

Su Chen put the red date stuffing into a wrapper and made it into a round cake about five centimeters in diameter, and then dotted it with five red dots, just like the flower pattern on the forehead of a noble concubine.

"This thing looks pretty good."

Put it in the oven and turn it up and down 150°, "Now you just need to wait quietly."

Twenty minutes later, Su Chen opened the oven in anticipation and took out the baking pan.

"What the hell?"

The noodle cakes that were originally as white as jade on the plate suddenly changed their appearance one by one!

The dough no longer looks white, but slightly yellowed, and the smooth surface has turned into pockmarked noodles after twenty minutes of baking.

"Where is this imperial concubine cake? This should be Ruhua cake, right?"

Su Chen held his forehead and smiled silently. When the imperial concubine cake was delivered to the operating table, there was no surprise at all.

[Royal concubine cake: evaluation, C grade]

Su Chen was not surprised by this result. After all, he was a complete newcomer in the pastry field, so it was unusual for him to be able to make highly rated pastries for the first time.

"Keep trying, what else can you do?"

Throwing the edible but not delicious scone directly into the trash can, Su Chen continued to try to make it.

The second production was not so anxious.

'If you want the pie crust to be white, all the ingredients used must be white and flawless, starting with lard.'

There are two possibilities for the crust to turn yellow.

One is that the temperature is too high during baking, and the other is that the raw materials look very white, but they will change during the ripening process.

Just like steamed buns.

The steamed buns looked white but turned yellow when steamed. In Su Chen's hometown, some people called the failed products "military steamed buns."

Su Chen added a 50-50 ratio of high and low-gluten flour to the basin again, and dug out a nest in the center of the flour.

Then mix the lard and egg whites and stir continuously until the mixture is whipped and then mixed with the flour.

"It looks a lot whiter this time."

One of the biggest functions of the food practice room is archiving ingredients!

With this function, Su Chen does not need to repeat the already practiced content over and over again. Just like the step of steaming red dates, he can directly summon the date paste.

After all, there is nothing mysterious about making jujube puree. You only need to put the pitted red dates into a plate and wrap it with a layer of plastic wrap to prevent excessive moisture during steaming.

After half an hour.

Su Chen looked at the chaise cake taken out of the oven. Although the color was much whiter than when it was first made, the skin was still full of pores.

"This pastry will be like this for now."

What Su Chen has to do now is not to perfect what he does, but to roughly go over the process and wait until Lao Ba arrives before making specific improvements.

"Now for the second pastry."

Lotus pastry is definitely the pinnacle of Chinese pastry appearance.

The skilled chef kneads the dough and then puts it into the pan for frying. During the frying process, the dough starts to turn outward from the knife edge, just like a blooming lotus!