Original God, starting from the sister against the brother

【Two-in-one chapter】

Chao Ke put the pile of newspapers on the dining table for his sister to read later.

Then, after washing up, Chao Ke walked into the kitchen.

There is a reason why I got up so early today.

Chao Ke wants to try making the dessert [Puffy Puff] at home.

Since the puff shell needs to be baked, the preparation time of this dessert is much longer than other breakfasts.

Chao Ke, who had already gotten up early, was now standing confidently in front of the chopping board in the kitchen.

Now, there was only one problem left to solve.

[Recipe: Puff Puffs]

[Description: A dessert made with cream filling. Fluffy pastry wrapped with rich cream. It is round and bulging, just like the belly of a puffball. The dense and soft cream can capture everyone's heart.]

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

[Do you want to start training? ]

【whether】

"Yes!"

Chao Ke's eyes went dark, and when he regained his vision, he was already at the sink in the God of Cooking Trial Field.

[Puffy Puff] is a relatively simple dessert.

In terms of production, it tests the cook's ability to use the piping bag.

As long as you can use the piping bag smoothly, the quality of the [puff puffs] you make will generally not be low.

...

There are generally three types of puffs: cream puffs, wheel puffs, and lightning puffs.

The [Puffy Puff] is the most classic cream puff.

Following the instructions in the system recipe, Chao Ke started by making the puff pastry.

In this step, the materials used are butter, brown sugar, almond powder and sifted low-gluten flour.

First soften the butter, then add brown sugar and stir.

Compared with white sugar, brown sugar has larger particles, and the texture after baking will be more raised. The crunchy feeling and smooth filling can form a strong contrast.

Moreover, the sweetness of brown sugar will be softer and more restrained, and will not affect the expression of the filling.

After the butter and brown sugar are almost mixed, add almond powder to enhance the color and flavor.

After mixing it evenly, finally add the sifted low-gluten flour and stir carefully to prevent the small dough lumps from clumping.

But just stirring with kitchen utensils is not enough. After proper turning and mixing, you still have to roll and knead it yourself, relying on the strength of your hands to make the puff pastry evenly mixed.

Next, roll it out and place it in the refrigerator to chill.

While the puff pastry is refrigerating, you can start making the puffs.

According to the system recipe requirements, take out a milk pan with a slightly larger diameter, pour milk, salt, sugar, and butter into it, turn on the fire and boil it, and adjust the heat to the minimum after the milk boils.

Next, quickly add the sifted flour into the pot, stirring as you add it so that the flour can be evenly gelatinized.

Because Chao Ke's hands were extremely fast, the dry powder and lumps in the basin were quickly broken up by Chao Ke and evenly mixed with the liquid in the pot.

As Chao Ke stirred the dough and the bottom of the pot continued to heat up, the dough in the pot heated up quickly, and the center of the dough was heated to 80 degrees Celsius, accelerating the gelatinization.

When the bottom of the pan starts to form a film, the dough is ready to be gelatinized.

Chao Ke quickly turned off the flame, scooped out the dough and put it into a bowl.

At this time, the dough just out of the pot cannot be used directly. It needs to be spread out evenly to cool down. Only after the heat is completely cooled can the next step of mixing it with the egg liquid be carried out.

After all, the center temperature of the dough is nearly 80 degrees Celsius at this time, and the egg liquid will easily be cooked if the temperature exceeds 65 degrees Celsius.

After all, you are not eating hot spring eggs. The granular texture of egg in the puff skin will affect its expansion and the taste will not be very good.

After the temperature of the dough drops, add the egg liquid in several times and stir quickly. This will not only mix it more evenly, but also achieve a more perfect emulsification effect.

In the end, the state presented should be relatively thin and thick, not a clumpy state.

Chao Ke used the back of his hand to feel the temperature in the basin. Fortunately, the puff batter in the basin was still warm, which met the requirements of the system recipe.

There are two key points in stirring puff batter. One is that when you start adding egg liquid, the temperature of the batter cannot exceed 65 degrees Celsius to avoid cooking the egg liquid.

The second is that when the puff batter is finally prepared, it should be kept warm, because only in this way can the emulsification process be complete.

Stirring the puff batter is a physically demanding task, but it is not a difficult task for Chao Ke today.

With his inhuman physique and the endless physical strength from the God of Cooking Trial Field, Chao Ke managed to make this bowl of puff batter in just a few seconds. Thanks to his great strength, it worked like a miracle.

The next step is to put the puff batter into a piping bag and squeeze it evenly into the baking pan.

However, in order to ensure that the size of the baked puffs is consistent and the finished products are uniform, most baking chefs will use a steel ring to dip in flour at this step, leaving marks on the baking paper first, so as to facilitate the control of the amount of pasting bags.

As this was his first creation, Chao Ke did not act arrogantly. He first made several rubbings based on the experience of his predecessors. However, Chao Ke also left a blank space at the end for his own attempt.

Leave enough space between adjacent marks to allow the heat to circulate evenly and allow each puff to fully expand and color.

The height of the batter is determined by the nozzle of the piping bag.

Use a piping bag to evenly squeeze out the puff batter at a height of 3-5cm above the mark.

When the size of the puff dough fills the pre-anchored mark, control the piping bag to draw a small circle, and the first puff embryo is completed.

Chao Ke recalled this feeling, and then used a piping bag to squeeze out puff bases of uniform size and height based on the height of the first puff.

After completing several in a row, Chao Ke's hands began to feel hot.

Looking at the last corner without any imprint or anchor, as the piping bag squeezed out the batter, a puff pastry that was exactly the same size and scale as the previous one was completed by Chao Ke's hands.

Take out the previously refrigerated puff pastry from the refrigerator, cut it into small squares of the same size with a knife, and place them evenly on the previous puff base to serve as the top of the puff.

After this step, you can sprinkle a layer of almond crumbs on the puff pastry. This will not only add a nutty aroma, but also create an attractive bulge on the puff pastry after baking.

After the mixture is completed, place the baking tray in the preheated oven and bake at 180° for 20 minutes.

The liquid in the puff batter will evaporate during baking, causing the puff body to expand and form a hollow structure.

Therefore, the most taboo thing in the baking process of puffs is to open the oven in the middle.

While the puff dough was baking in the oven, Chao Ke began to prepare the filling for the puff.

In terms of filling selection, the system provides a fusion solution.

The cream filling that is currently popular in Fontaine and the custard filling that was more commonly used in Chao Ke’s previous life are combined together.

The main filling is custard, supplemented with cream filling, to create a filling that combines the advantages of both.

After reading the production process in detail, Chao Ke started production.

Take a vanilla pod, split the vanilla seeds, put them into the milk and heat them together.

While the milk is boiling, beat an egg and add granulated sugar. After stirring, add flour and corn starch to provide palatability and a smooth taste.

After all these preparations were completed, the vanilla milk on the other side also boiled.

Turn off the heat in the morning and wait until the vanilla milk cools down a little before adding it to the egg mixture in several batches to prevent the egg mixture from changing due to excessive temperature.

After stirring thoroughly, Chao Ke picked up the bowl containing the liquid and poured it back into the pot.

Heat over medium heat, stirring to allow the liquid to heat evenly.

When the powder begins to gelatinize and the liquid begins to thicken, use a spatula to stir to avoid cutting off the stickiness of the powder to prevent the custard sauce from becoming thinner after cooling and affecting the taste.

When the sauce in the pot becomes smooth and rich, you can stop heating and take it out and sieve it.

After sifting, the custard sauce is ready to use.

However, if ordinary chefs want to use it, they need to wait for the custard sauce to cool down.

Chao Ke, naturally, does not have this worry.

A dense mass of ice elemental force was thrown over, and after a few seconds, the custard sauce became cold.

Of course, when it is actually used as puff filling, in order to achieve the best taste, it is still necessary to whip a little cream and mix it.

After all, custard has a harder texture, while whipped cream has a softer texture.

By mixing the two in proportion, you can create the best taste.

After filling the prepared filling into the piping bag, on the other side, the puff pastry in the oven has also finished baking.

After being baked, these puff pastries become puffy and round, as cute as the belly of the Fontainebleau beast.

According to the requirements of the system recipe, the sign of a perfectly baked puff is that the overall color is even and full, with a brownish color, and the color of the bottom of the puff embryo is also consistent with the overall color.

Remove the puff pastries from the oven and let them cool down slightly to adjust to the temperature change.

After it cooled down, Chao Ke picked up one and gently broke it open.

There is a large space under the perfect shape of the puff pastry, which shows that Chao Ke can fill it up.

There are two ways to inject puffs.

One method is to cut a small slit in the bottom of the puff and inject the filling into it.

The other way is a bit rough, which is to tear the puff from the top and inject it directly.

In order to ensure that the final product has a good shape, Chao Ke chose the first option, which causes the least damage to the appearance of the puff.

Controlling the piping bag, Chao Ke picked up the puff dough and carried out the inch-stop challenges one by one, filling the puff full but not letting it overflow.

Quite interesting.

As Chao Ke completed this final step, the system also began to score these works.

Fortunately, desserts like puffs can produce many of them on a plate.

Although most of the scores did not exceed 90 points, there were still a few that completed the system's task.

【The ultimate puff puff】

[Rating: 92 points]

[Introduction: A dessert with cream filling. Just one bite and you will feel unsatisfied and can't help but finish the rest. Even the cream on the corners of your mouth can make you feel happy. If this is the dessert after every meal, how wonderful life would be! ]

[Evaluation: The puff base is very well made, and the injection volume is just right. I just hope someone won't use the name of puff to do puff business or puff making. ]

Chao Ke: ...

Brother Tongzi, what’s going on with you?

Why do you want to carry your own opinions in the name of evaluation?

How could a serious person like me use the name of puff to make puffs?

It's true that Funina is very cute, but Chao Ke has no sexual interest in Puff.

There was no thought of making puffs with Fu Fu.

[It is detected that the host has completed the ultimate cooking of the puff puff. 】

[Does the host choose to leave the Kitchen God Trial Field? ]

【whether】

"Yes."

The scene in front of him fell into darkness again. When Chao Ke's vision became bright again, what appeared before his eyes was the kitchen of his home.

Chao Ke returned to reality, sorted out his thoughts, and then started making desserts.

At the dining table, when Alechino finished reading all the valuable information in the newspapers, Chao Ke also finished making breakfast.

The oven at home is quite large, so Chao Ke made more than a dozen plump [puffs] at one time.

The puffs filled with custard cream look very cute.

Of course, Chao Ke did not only make the dessert [Puffy Puffs]. Chao Ke also used the free time of baking the puffs to cook a pot of [Curry Shrimp] and fry two [Teyvat Omelettes].

As Chao Ke brought the dishes to the table, Alechino was slightly surprised.

I didn’t expect Chao Ke could make puffs. I think kids will like this dessert very much.

Arlecino gracefully picked up an eclair and put it into her mouth.

In an instant, Chao Kegan's full whiteness exploded in Alecino's mouth.

This unusually full feeling of happiness filled Arecino's mouth.

Chewing it carefully, the baked puff skin also gives you a great taste.

“Yes, very delicious.”

Alechino looked at Chao Ke and gave a positive evaluation.

She smiled at Ke. With her sister's recognition, it was worth getting up early today.

However, the elder sister's next move was far beyond Chao Ke's expectations.

Arlecino stood up from her seat, picked up a [Puffy Puff] and placed it between the two of them, then said to Chao Ke.

"Would you like to eat together?"

"Of course!"

After saying this to Ke, he was about to stand up and take the initiative to attack.

Unexpectedly, Alechino put his hands on Chao Ke's shoulders and slowly exerted force, pressing Chao Ke firmly on the chair.

"I'll feed you this puff."

As she spoke, Alechino gently held the [Puffy Puff] in her mouth, stroked Chao Ke's chest with one hand, and stroked Chao Ke's face with the other hand.

Alechino slowly approached until she slowly put the puff into Chao Ke's mouth.

“Puff.”

The rich and sweet cream burst in both people's mouths at the same time.

Some of the surplus inevitably splashed onto the corners of their mouths.

He wanted to reach out to wipe it, but his hand was held down by Alecino again.

The excess cream on the corners of Chao Ke's mouth was gently licked clean by Alechino's clever little tongue.

Looking at his sister's beautiful face so close to him, and feeling the wonderful touch on his body, Chao Ke's heart beat faster and his face turned red.

"sister..."

Chao Ke gently held Alecino's slender waist, intending to prolong the joy at the moment, but Alecino broke free unexpectedly.

"This is the end of today's dessert."

"Behave well. This is a reward for good children."

"If I stop bringing people home, maybe..."

“There will be a next time.”

"It's a word."

"A word is settled!"