Original God, starting from the sister against the brother

[This chapter has been reviewed with a lot of professional information, and is quite hardcore. It is recommended to prepare a glass of water to avoid choking. You can also skip it without affecting the subsequent plot. (I just circled a few more words)]

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But no matter how complicated the steps of [Saying to the Water God] are, as long as you keep trying, you can always achieve perfection.

What's more, in this Kitchen God Trial Field, what Chao Ke lacked the most was time.

Relying on infinite time and endless materials, and relying on the lowest possible cost of trial and error, Chao Ke will be able to push this [Water God] cake to the limit no matter what.

Following the steps of the system recipe, Chao Ke took the lead in preparing the chocolate ganache.

Take light cream and dark chocolate in a ratio of 1:1 to 1:1.25.

First heat the whipped cream in a pot, but be careful not to bring it to a boil.

Because the boiling cream will separate from the chocolate, the final product cannot be perfectly blended together and will lose its silky texture after a while.

When the whipped cream is heated to between 70° and 80°, take it out, pour it into the chocolate, and start stirring quickly in one direction.

Generally speaking, the melting point of normal chocolate is 35-36 degrees Celsius, so the heated whipped cream can completely melt the dark chocolate.

Once the whipped cream and dark chocolate in the bowl are evenly mixed to form a shiny and delicate texture, the chocolate ganache is ready.

Wrap it in plastic wrap and refrigerate to preserve the now-smooth texture of the chocolate ganache.

The second step is to prepare coffee syrup.

Put water, coffee powder, and sugar into a pot and bring to a boil.

After it cools down, add some coffee liqueur to further flavor the coffee syrup.

Although the final coffee syrup is not viscous, its coffee flavor and sweetness are both excellent.

The third step is to make the Gioconda almond cookies, which play a major role in the "Salute to the God of Water".

In the seven-layer structure of "To the God of Water", Gioconda almond cakes occupy three layers in total.

Not only does it provide a taste foundation for "To the Water God", but the three layers of Gioconda almond cake also play a major supporting role in the shape.

Chao Ke took the specified amount of almond powder, powdered sugar, and some low-gluten flour, and stirred them together with the whole egg liquid.

Finally, when it becomes fluffy and white, you can stop beating it temporarily.

Take another clean bowl, put egg whites and fine sugar in it, and use a mixer to beat them until they reach a wet hook state (the transition state between wet foam and neutral foam).

Take some of the whipped egg whites and add them to the almond batter. Mix them thoroughly and try to stir until they are uniform.

Then, drizzle a circle of melted butter on it to make its texture smoother.

Finally, add the remaining whipped egg whites all at once, stir evenly, and the batter for the Gioconda almond cookies is ready.

Pour the batter into the baking pan and smooth it out, then put it into the preheated oven and wait for it to bake.

After more than ten minutes, Chao Ke took the baking tray out of the oven and set it aside to cool.

After the Gioconda almond cookies had cooled down, Chao Ke took out a mold of corresponding specifications and used it to cut out the dough of the size required by the system recipe.

Take the coffee syrup you just prepared, dip a brush in it, and brush it evenly on the prepared cake.

It not only provides the cake with the taste of coffee, but also makes the cake taste more moist.

After evenly coating the cut dough, put them aside and wait for use in the next step.

The fourth step is to make another filling layer in [To the Water God], coffee butter cream.

Take a few pieces of butter and melt it slightly to create a soft texture.

Next, put the slightly softened butter into a bowl and beat it with a mixer until it turns white.

Whipped egg whites also need to be added to the coffee butter cream.

However, the whipped egg whites required in this step are different from those required to make Gioconda almond cookies.

First, beat the egg whites until they are wet and foamy. Then, add additional sugar and water to another pot and boil them to 118° to form a syrupy texture.

Finally, pour the cooked syrup evenly into the wet foamed egg whites just beaten, stirring as you pour.

The final whipped egg whites are also called meringue.

This kind of meringue is the whipped egg whites needed to make coffee butter cream.

Once the meringue has cooled, add it to the butter.

Use a mixer to mix it thoroughly into buttercream.

Finally, add the coffee syrup prepared earlier evenly into the cream.

After all these products are mixed evenly, the other filling layer in [To the Water God], the coffee butter cream, is ready.

At this point, the main components of [To the Water God] were completed.

All that remains is the final assembly and glazing.

Final step.

Take out the mold and wrap the bottom with insurance film.

Next, start putting the ingredients in order and build the [Water God] cake.

On the first layer, add the Gioconda almond cookies as a base.

For the second layer, apply the coffee cream evenly and scrape it to make it extremely smooth.

The third layer is Gioconda almond cake.

For the fourth layer, squeeze in the refrigerated chocolate ganache. Try to make the thickness equal to that of the other layers and keep it as smooth as a mirror.

Fifth layer, Gioconda almond cake.

The sixth layer is coffee cream frosting, and the operation is the same as the last time.

The seventh layer of chocolate glaze is not made at this time.

Instead, you need to refrigerate the first six layers of the cake for an hour before proceeding.

After the freezing time is over, assemble the first six layers of cake and pour a layer of mirror-like chocolate glaze on them.

At this point, the [Water God] cake is complete.

All that remains is to cut it and decorate it a little.

If it is the predecessor of "To the Water God", "Opera House Cake" will have the word "Opera" written on the chocolate icing.

But on the continent of Teyvat, the decoration of the chocolate icing of [To the Water God] is more flexible, and frosting, modeled chocolate and nuts can all be placed on it.

Chao Ke selected the most perfectly cut pieces and decorated their mirror-smooth chocolate icing.

After completing all this, Chao Ke felt relieved.

Standing aside, silently waiting for the judgment from the system.

【Delicious Water God】

[Rating: 82 points]

【Introduction: This is a long, small cake. Legend has it that a long time ago, a pastry chef in Fontaine was inspired by the people's love for the water god and created it. The cake has a strong nutty aroma, and the cake base is moistened with coffee syrup, making it soft and plump. The coffee butter cream and chocolate ganache layers also provide a rich taste experience. 】

[Evaluation: For an ordinary pastry chef, this is already an excellent work. But for the Kitchen God, it is just barely acceptable. Is the mixing even enough? Is the height of each layer strictly equal? ​​Can the layout of the glaze be more aesthetically pleasing? ]

"have to!"

Chao Ke sighed. He was not too surprised by the score given by the system.

After all, Western desserts are not my professional field. Since I have jumped out of my comfort zone, I must be prepared for some unpleasant experiences.

Looking at the pile of pots, pans, and utensils on the chopping board, I thought about the time it would take to make a "Prayer to the Water God".

Chao Ke could understand the mask of pain on the baker's face at that time.

Fortunately, I don’t have to clean these kitchen utensils myself...

Since I have already done it completely.

Then what remains is continuous experimentation and improvement.

...

【Delicious Water God】

[Rating: 86 points]

...

【Delicious Water God】

[Rating: 89 points]

.....

[The Ultimate Water God]

[Rating: 90 points]

[Introduction: A long, small cake. The lingering aroma of almonds and coffee pushes your thoughts forward. It feels like you have entered a gorgeous and ever-changing opera, which makes you indulge in it and hope that the end will never come.]

[Evaluation: The not-so-extreme 'Extreme Water God'. ]

"Brother Tongzi, we are going too far. What do you mean by a less extreme water god? Just tell me whether this is 90 points or not."

【…】

The system did not reply, but looked at Ke with some dissatisfaction, and immediately made another piece of [To the Water God] on the spot, hoping to save some face.

With Chao Ke looking expectant, he once again received the system's evaluation of the dishes.

【Delicious Water God】

[Rating: 89 points]

【Introduction: Omitted】

【Evaluation: A very delicious "water god". 】

Chao Ke: .....

"6."

After trying countless times and losing countless materials, Chao Ke finally made some breakthroughs in his technology.

"Brother Tongzi, you have nothing to say now, right?"

[The Ultimate Water God]

[Rating: 94 points]

【Introduction: Omitted】

【Evaluation: The ultimate water god. 】