Shokuki: Start with an izakaya and make everyone cry

Medieval period.

In the "romantic" country of France.

Soufflé is an out-and-out luxury product.

Ordinary people cannot afford it, only nobles are eligible to enjoy it!

But soufflé is not a product of collusion with the aristocracy. On the contrary, it has its own positive metaphor against extravagance.

Until now, Soufflé has always been an internet celebrity dessert and a dark horse in the dessert category on Dianping!

However.

Because soufflé is easy to collapse.

It became the “cake that no photography was allowed to take.”

Usually you can only eat it occasionally in some high-end western restaurants, and it is probably difficult to see it from roadside vendors.

…

Subsequently.

An anxious Akane Kubomomo.

She first broke off a piece of soufflé dessert, opened her mouth slightly, and then slowly put it into her mouth to savor it.

Unexpectedly, as soon as I bit into it, the soft and soft soufflé filling inside actually made a "pop" sound and flowed down the throat!

In an instant.

Mellow milk flavor.

It began to fill the nasal cavity and taste buds, making Akanekubo Momo feel shocked all over!

She even felt the silky smooth texture of soufflé right away.

It was like a liquid that melted in the mouth, slowly spreading in her little mouth, making her feel that the taste was extremely light!

At the same time, it may be that the melting is happening so quickly that its presence won’t be felt any time soon!

And this extremely romantic sweet smell began to bring her consciousness gradually into a fairy tale world full of "romance and cuteness"!

So much so.

Just taking a small bite.

Akanekubo Momo, currently the fourth member of the Top Ten, was completely captivated by this soufflé dessert!

"Hmm~"

"This smell..."

Finally, as the swallowing action ended, Akanekubo Momo couldn't help but lick her mouth.

At this moment, she wanted to struggle desperately, but she still couldn't get rid of the delicious taste of soufflé.

No matter how much she thinks about other things, her attention will return to this delicate and silky soufflé dessert.

"No!"

"This feeling... uh uh uh..."

Akanekubo Peach finally couldn't resist the taste experience brought by soufflé.

Her eyes rolled up, and she felt a sense of comfort and joy all over her body!

…

"interesting!"

"A peach that can make you good at desserts."

"With such an intriguing expression, this soufflé must be delicious, right?"

Next to him, Kobayashi Ryodan thought to himself.

Even if she knew that with Zhang Fan's ability, once the dessert dishes were made, Akane Kubomomo would be particularly surprised!

But when she actually saw Akanekubo Momo in front of her, completely unable to control herself due to an ordinary soufflé dessert, and was completely "ruined", she couldn't help but feel extremely surprised!

Immediately afterwards.

She was so greedy that she couldn't hold it any longer.

He quickly stretched out his hand to pick up a small piece of soufflé dessert, and then tasted it as well.

The taste between ice cream and cake instantly put Kobayashi Ritsuan's mood between sweetness and happiness, allowing the sweetness to penetrate through.

In the process of tasting soufflé, different flavors of soufflé will definitely bring different sensory experiences to people.

Just like a chocolate-flavored soufflé, it brings a slightly bitter and slightly astringent taste.

So just taking a bite, Kobayashi Ringtong was immediately fascinated by the crispy and crispy shell!

Needless to say.

The interior of a soufflé.

It must be very fluffy and soft.

It doesn’t mean that Zhang Fan tasted bad because he delayed the collapse time!

Moreover, the rich milky flavor makes Kobayashi Ryoden want to stop.

I always feel that it is similar to the oil return of pound cake, but it has a different flavor!

Perhaps even she herself couldn't imagine that Zhang Fan's soufflé dessert, although simple in preparation, could be so unforgettable just by its taste and texture!

…

"So this is ah!"

"After adding the caster sugar, beat with an electric mixer at medium speed."

"It starts out completely liquid, and slowly becomes thicker as the whisk is stirred. Continue whipping, and the liquid will completely disappear."

"What finally appears is a slightly expanded egg white paste."

"If you beat it for a little longer, less clear lines will gradually appear. If you lift the egg beater, the traces of dripping cream will not disappear quickly."

"at first."

"I thought I added lemon juice."

"It may have a stabilizing effect, but it turns out it is used to remove the fishy smell of protein!"

"So the key to solving the shrinkage problem lies in whipping the protein and setting the temperature and time of the oven..."

"Huh?"

"Strange!"

"Did I miss something else?"

At this time, Ringtong Kobayashi looked at the soufflé dessert in his hand and couldn't help but feel a little startled!

"corn starch!"

Zhang Fan stood up with a smile and continued: "Solve the retraction problem."

"The key point is actually the cornstarch added at the end."

"Starch helps to stabilize the internal structure of the protein. Of course, if the cornstarch is added too late, it will act as a load and squash the bubbles."

"How to master the amount and timing of starch requires a pastry chef to try for a long time!"

…

starch!

Its stabilizing effect is reflected in two aspects:

Suspension stability!

Gel stability!

These stability are determined by the structure and properties of starch.

First of all, starch has some unique structural characteristics, such as helical structure, branched chain configuration, molecular weight, etc.

These characteristics enable starch molecules to form a network structure in solution, thereby maintaining the stability of starch.

That is to say.

Analyze it from a professional perspective.

The collapse problem of soufflé is that the particles or granules in the suspension will sink due to gravity.

However, after adding starch, due to the stretching and bridging effect of its molecular chain, it can prevent the particles or granules from sinking, thereby maintaining the stability of the suspension.

therefore.

It sounds like it's because of starch.

Kobayashi Rgentian's pupils couldn't help but gradually get bigger.

Only then did she realize that Zhang Fan's talents and abilities were so strong when it came to the professionalism of desserts!

For some reason, she didn't like desserts in the past.

Because of the sweet and greasy smell, she could easily feel disgusted! But after tasting Zhang Fan's soufflé dessert, she felt it was not enough!

In fact, the filling of the soufflé can still remain in the mouth after the shape is removed.

This feeling made her feel that all descriptions of soufflé desserts were pale, and it made her feel extremely satisfied when she tasted it for the first time!