Is there something wrong with making food a beast?

Chapter 33
"Kah Kah Kah~"

The lard residue just out of the pan is still steaming. Although the oil has been filtered once, the surface is still shining brightly under the light.

There is nothing cloying about the oily sheen, but a mouth-watering gleam with the fried-to-golden surface.

The lard residue is only seasoned with a little salt, but the combination of the crispy texture and the mellow aroma of lard is enough to satisfy the egg.

On the other side, Qin Lang put the large bowl filled with lard into the ice water, allowing the lard to cool down rapidly through the bowl wall.

The clear lard is transformed into a soft and greasy solid like suet white jade at an extremely fast speed.

Next, open the crisp!
In Chinese dim sum, opening crisp is a very important step.

Under high temperature, the water skin is like being fried in the pastry, forming a unique crispy effect.

The oil in the pastry is absorbed, which also makes the water skin have a special effect of distinct layers.

"Gudu!"

Meimei's Danbao flew over excitedly after enjoying the lard residue.

The amount just now is only enough for it to be a snack.

Seeing that Qin Lang was finally about to start making lotus cakes, it had a big appetite at the moment, and immediately showed anticipation.

"There is no work that you can help with in the future, so just watch from the side." Qin Lang ordered and started to work.

All-purpose flour, water and lard are evenly mixed according to the ratio of 5:3:1. After simple stirring, it is divided into two parts, and one half is added with red yeast rice flour for coloring.

Then knead the dough vigorously until the dough has a smooth surface.

The longer the dough is kneaded, the more evenly the water, oil, and noodles are mixed, and the better the finished product will be.

At the end of kneading, the dough added with red yeast rice flour showed a light red color, while the dough without adding it showed the natural white color of the dough.

Wrap the two pieces of water skin dough with plastic wrap and put it aside for cooking. Qin Lang started making the pastry without stopping.

Dan Bao, who was watching this scene from the side, gathered around the water skin dough and observed carefully.

"Google?"

Why wrap it in plastic wrap?
"In order to make the water skin dough more tough." Qin Lang replied while mixing the low-gluten flour and lard at a ratio of 2:1, "Otherwise the water skin dough is easy to break during the crisping process, which will also affect the texture of the dough. The beauty of the finished product."

It turned out to be the case.

Danbao nodded half-understanding.

It's a pity that my cooking skills don't seem to be able to come in handy on this occasion!

It looked at Qin Lang who had already mixed the pastry evenly and began to knead the pastry into small doses, and couldn't help but think of the fluctuation of the combat skill mentioned by Qin Lang before.

If he had that combat skill, he would be able to help Qin Lang even more!
Thinking of this, Danbao is more and more looking forward to breaking through to two stars.

However, thinking that the new combat skills awakened after ascension to the stars are uncontrollable, it lowered its head in annoyance.

There are thousands of combat skills that have been discovered alone, and the probability of awakening a certain skill is too small.

Qin Lang on the side had no idea what was going on in Danbao's little head.

At this moment, he divided the prepared pastry into 6 small balls of the same size according to 8 grams each, and then divided the jujube paste prepared on the side into ten small doses according to [-] grams each.

The open crisps of Chinese dim sum are divided into small packaged crisps and large packaged crisps.

For the small buns, the skin and pastry are first divided into small pieces, and then opened one by one. For the big buns, the crisps are opened first, and then the opened crisps are cut into small round pieces with a round stamper.

The former is more detailed and the latter is more efficient.

At this moment, Qin Lang chose the former.

After preparing the pastry and jujube paste, the water skin dough made in advance has also reached a good state.

Divide the two-color water-skinned dough into pieces according to 8 grams, and the process of opening the crisp officially begins.

"Google?"

What to do next?
Looking at the small round balls on the table, Dan Bao stopped thinking about skills, and focused on Qin Lang's movements again.

"Okay."

Qin Lang flattened a light red pastry dough, wrapped the pastry dough with it to form a larger ball, then sprinkled a layer of flour on the dough table, took out the rolling pin and started rolling.

Under the rolling pin, the pastry wrapped in water skin was quickly rolled into long strips. The previous cooking made it possible to show excellent toughness without any cracks in the process.

After rolling out the water skin and pastry until it is thin enough, stack it in three layers, roll it out into a long strip again, stack three more layers, roll it out into a long strip again, and stack two layers to form a square puff pastry.

The three-three-two opening method means that the inner skin and pastry have been stacked eighteen layers.

If you cut the meringue in half at this moment, the densely packed cut surface will be very clear.

The smooth operation made Dan Bao unconsciously opened his mouth wide.

And this is just the beginning.

Qin Lang followed the same method and prepared another uncolored leather surface and pastry.

Then stack two meringues of different colors together and roll them out again!

After rolling out the two layers of meringue, press the edges with your fingers to expand a little, then brush a layer of egg white on the side of the white surface as an adhesive, and put in the date paste as the filling.

White noodles inside, red noodles outside, wrap the jujube paste, and adjust the shape after closing to make it more round.

One, two, three...

In the end, ten lotus flower cakes appeared on the table, looking very pleasing in their chubby appearance.

Next, the lotus flower crisps need to be frozen for 10 minutes to deepen the condensation of the lard and make the lotus blossoms more obvious during the last step of frying.

After putting the lotus cake into the freezer, Qin Lang's heart skipped a beat, "If you successfully get the Daisy badge, we can celebrate by making egg yolk cake tonight."

Egg yolk? !

Dan Bao's eyes became brighter.

As soon as I heard the name, this is my favorite food!

"Gudu!"

"No hurry, make the lotus flower cake first." Taking advantage of the freezing time, Qin Lang chatted with Dan Bao.

After 10 minutes, take out the lotus cake.

Close the mouth at the bottom, use a knife to make three even flower knives on the other side, and divide the lotus flower cake into six petals.

The depth of the center of the flower knife should be cut into the filling, and the length of the edge should be well controlled.

If the length is too short, the deep-fried lotus flower crisps cannot fully bloom.

If the length is too long, the petals will fall off during the frying process, and the overall appearance will not be good.

It takes experience.

The shortening is [-]% oil temperature, the bottom is supported by a colander, the flower knife is on the top, and the lotus crisp is placed on the bottom.

Use another spoon to scoop up the oil in the pot, and pour the oil along the center of the knife edge to promote the opening of the petals.

With the sound of sizzling in the oil pan, the hot oil kept bubbling.

Danbao's eyes widened as the petals of the lotus flower bloomed.

The jujube paste is exposed to the hot oil as the puff pastry unfolds, and under the stimulation of the hot oil, the strong and sweet jujube aroma is continuously erupted. The unique fragrance of the puff pastry is mixed in it, just like the petals dotted with flower buds.

In the hot oil, the lotus flowers are blooming in layers.

Lotus crisp, done! ——
Next chapter update time [tomorrow 00:00]

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Contents of Easter egg chapter at the end of this chapter:

【Lotus cake】

(End of this chapter)