Original God, starting from the sister against the brother

After informing the children that there would be a barbecue party tonight and handing over all related matters to a few reliable children.

Chao Ke can then continue his life as a hands-off boss.

When I returned to [Jia Ziwei Restaurant] again, there was finally no one in the restaurant.

Chao Ke clenched his five fingers and activated his power of water.

The water elements in the air gathered quickly and formed several water balls around Chao Ke.

As Chao Ke mobilized more delicate elemental forces, these water balls began to move up and down in the [Jia Ziwei Restaurant], washing away the dust and oil stains in the entire restaurant.

After all, Funina is still the god of Fontaine.

If you invite her to come over, you will have to do some preparation.

For example, clean the restaurant thoroughly from inside to outside.

Fortunately, considering the elemental power that Chao Ke currently possesses, this task will not take long.

After a few minutes, several water balls made of water elements completed their mission.

Chao Ke gathered them together, filtered out the mud and stains in the water, and then sent the gathered water back to its original place.

At this time, the [Jia Ziwei Restaurant] was bright and clean.

Even in the hard-to-clean corners, there is no dust or oil.

Sitting in the chair, thinking about Ke.

It will take some time for the children to hold the barbecue party, so why not take advantage of this time to learn how to make the Lotus Crisp that will be featured in the finals?

[Recipe: Lotus Cake]

[Description: One of the traditional snacks in Liyue Harbor, it is made of flour and water-oil skin wrapped with oily pastry, and then fried after inserting the sweet filling. The oily skin petals bloom layer by layer, and it is beautiful when held in the palm of your hand.]

[Since the recipe has been obtained, you can enter the God of Cookery Trial Field to practice this dish. ]

[Do you want to start practicing? ]

【whether】

"Yes!"

After confirming the option, Chao Ke’s eyes went dark.

When he opened his eyes again, he was already in the Kitchen God Trial Field.

Looking at the various ingredients placed in the cart beside him, Chao Ke fell into memories.

The prototype of [Lotus Crisp] is probably the [Lotus Crisp] in the previous life.

But whether it is [Lotus Crisp] or [Lotus Flower Crisp], it is quite difficult to make.

Compared with Western baking, Chinese pastry requires more attention to detail.

Any step or detail that is not handled properly will greatly affect the quality of the final product.

According to the requirements of the system recipe, to make this [Lotus Crisp], you need three colors of crispy sheets: yellow, pink, and red, as well as a filling made with almonds as the main ingredient.

Fortunately, Master Mao had taught Chao Ke how to make crispy slices, so Chao Ke was not afraid to try it out this time.

Chao Ke planned to make the pastry needed for making [Lotus Pastry] first.

Take an appropriate amount of low-gluten flour and a large amount of lard, mix them together and start kneading.

Add more lard. This is a trick that Master Mao taught Chao Ke. The reason is that when the pastry contains more oil, it will fly faster when frying, allowing the oil skin to open quickly.

Judging from Chao Ke’s current physical condition, the strength in his hands is no joke.

After just "gently" kneading it a few times on the chopping board, Chao Ke had already processed a large piece of puff pastry, reaching a state that met the system requirements.

Chao Ke put the prepared pastry in a clean bowl, took it aside, and freed up the chopping board.

The next step is to make three different colors of oil skin.

Chao Ke took a handy basin from the kitchen utensils in the God of Cooking Trial Field, put an appropriate amount of high-gluten flour and a small amount of lard in it, and then added the dye extracted from natural ingredients.

Chao Kexian took a bottle of yellow natural pigment from the cart, opened the lid and smelled it.

"So it's a pumpkin. It's not surprising that it's so golden in color."

After all, in the past life, most restaurants served Buddha Jumps Over the Wall or Golden Soup, which were colored with a spoonful of pumpkin sauce.

The yellow pigment provided by the system is clear, without a trace of pumpkin residue, which shows the pursuit of quality.

Pour the clarified pumpkin juice into the basin just now, so that the ratio of flour, lard, and yellow pigment reaches the system requirements.

Chao Ke reached his hand into the basin, and after a few high-frequency and rapid stirrings, he successfully got the turbid substance composed of oil and water into the snow-white flour.

When Chao Ke reached out his hand from the basin, a uniformly colored yellow oil dough had already formed inside.

Because whether the final product of [Lotus Crisp] has cracks, petals falling off, and whether the color remains uniform are all determined by this oil dough.

Chao Ke naturally did not take it lightly. He took the yellow dough out of the basin and pounded it repeatedly on the chopping board several times.

This step is to make the lard and pigment in the dough more evenly distributed.

After beating, the dough not only has a uniform color throughout, but also has a layer of luster on the surface.

According to insiders, it means to make the dough moist.

After the dough is kneaded, it needs to be left to rest for a while so that the strength in the dough can be released.

If the dough is not rested for enough time, allow it to relax to a certain extent.

Then, during the step of opening the pastry, the oil skin will break, which will eventually cause the petals of the lotus pastry to fall off, and in serious cases, it may even fall apart.

Place a clean bowl upside down on top of the yellow oil dough and let it rise slowly.

Chao Ke picked up the dough basin and looked at it in his hand.

When kneading dough, it is important to make sure the bowl, hands and dough are all shiny. This is true even when kneading oil dough.

Therefore, the basin in Chao Ke's hand was extremely smooth and looked very clean.

However, Chao Ke, who pursues perfection (and is afraid of being criticized by the dog system), still cleaned the basin with water.

With a slight flick of his left hand, the abundant fire elemental power instantly dried up the remaining moisture in the basin.

Chao Ke followed the same method and completed the making of pink oil dough and red oil dough one after another.

Use the same inverted bowl to continue the kneading process.

He exhaled a breath of foul air and took a short break, gathering his energy for the opening operation that was to be performed later.

A few minutes later, the yellow dough that Chao Ke had kneaded at the beginning had been kneaded for nearly twenty minutes, and it seemed to be ready.

Chao Ke first grabbed a handful of flour and sprinkled it on the chopping board.

Then remove the inverted bowl, take out the yellow oil dough and place it on the chopping board.

The method of making the lotus pastry is slightly different from that of other pastries. To make the lotus pastry, you need to first roll out the dough with a rolling pin and burst the small bubbles produced in the dough during the beating process.

As for the method of wrapping the pastry with oil, Chao Ke chose the single-sided wrapping method.

Take the puff pastry prepared at the beginning and roll it into half the size of the yellow puff pastry.

Next, place the rolled out pastry on one side of the yellow pastry, turn the pastry over, wrap the white pastry, and complete the edge-locking operation like making dumplings.

Sprinkle a handful of flour on the chopping board, and Chao Ke first taps it lightly with a rolling pin to make it roughly evenly thick. Then Chao Ke officially starts to open the puff pastry.

Do not roll the puff pastry too thin when you first roll it. You can stop when it reaches the appropriate thickness.

Chao Ke picked up a kitchen knife and cut off some of the crispy slices around the edges.

This is done not only to pursue a neat and beautiful look, but also because, due to the edge-locking operation, there are usually some gaps in the crispy center on the four sides of the crisp.

Cutting it off is also for the final shaping of the [Lotus Crisp].