Shokuki: Start with an izakaya and make everyone cry

Yumiko Miyazawa.

At the age of 28, he already has the aura of WGO three-star pastry chef.

It is no exaggeration to say that she is the most famous and even the strongest pastry chef in Neon Country.

She graduated from a world-renowned culinary institute with a professional diploma in culinary management, and also received the Food Safety Supervision Level 3 Award and a Food Allergy Certificate.

Later, she joined the famous WGO three-star French restaurant Hedone.

There, she always followed the team led by French three-star world-famous chef Eric Pras and continued to study desserts.

now.

She herself also became the dessert chef of the three-star vegetarian restaurant Jing Zhaoyin.

Um!

Her character is innocent and lively.

Growing up under the influence of a family of gourmets, he has loved all kinds of small animals since he was a child, and he longed to become an animal doctor when he was young.

Later, under the guidance of her father, she became interested in the creation of a combination of green organic vegetables and Western pastries. She researched and explored the artistic innovation of healthy vegetable pastries and healthy baking creations of natural organic and health-preserving ingredients.

It is her philosophy that allowed her restaurant Jing Zhao Yin to be successfully recognized by the WGO Food Organization and become the only three-star dessert shop in Neon Country!

…

When it comes to dessert shops, the first thought that comes to many people’s minds is:

Huge profits!

A simple and ordinary fruit dessert, fruit and shaved ice or yogurt, costs less than 5 yuan, but it can cost dozens of yuan, or even hundreds of yuan!

To be honest, he must be making a lot of money and getting fat.

Anyway.

Many desserts are mostly based on fresh fruits.

Regardless of the fact that the fruits bought in dessert shops are of high quality and not cheap, fresh fruits alone cannot be stored for long.

Once stored for a long time, it will easily deteriorate. Dessert shops will waste a large amount of fruit every day, which is one of the main reasons for lower profits.

certainly.

This still doesn’t stop the huge profits from desserts!

In this late-night cooker incident, Miyazawa Yumiko also received a Shokuki challenge.

…

"Commander Yuanyue."

"Is...is there really no problem?"

In the early morning, Yumiko, who had just opened her business, asked Erina timidly.

"rest assured!"

"As long as I take action personally, your dessert shop will not go bankrupt."

Erina said swornly.

Afterwards, she turned to Fei Shasha and Alice, and continued: "Without further ado, let's get started!"

A dessert always seems to be inseparable from these few things:

flour.

cream.

sugar.

dairy.

biscuit.

Puffs.

…

Flour, needless to say.

The classification of sugar is a bit complicated. There are cotton sugar, granulated sugar, and powdered sugar. The price ranges from low to high, and the price difference is not big.

In terms of particles, powdered sugar is the finest and granulated sugar is the coarsest.

Any sugar can be used to make bread and cakes. Of course, considering the dissolution time, the finer the particles, the better.

For biscuits, since the dough cannot be kneaded to form gluten during the production process, it is best to use powdered sugar. Granulated sugar and marshmallow can also be used, but the taste of the finished product will be slightly different.

Oil, generally used for shortening, usually includes butter, vegetable oil, and lard!

Cookies, puffs, etc. need to use butter, cakes use vegetable oil, and some Chinese snacks such as moon cakes use lard.

As for dairy products, milk, light cream, whipped and spread, piped, made into sandwich, there are many kinds of cheese, generally used in specific pastry types, such as mozzarella cheese for pizza, mascarpone cheese for tiramisu .

Eggs... Needless to say this.

You don’t need to add it when making bread, but if you make cakes, it will consume so much that you will doubt your life.

…

All in all.

Making desserts is not an easy task.

Just the selection of ingredients is a major headache.

At this moment, in this three-star dessert shop with a beautiful environment, because the signboard is a large picture, the diners who come in to purchase can actually order what they like.

Like mango mille-feuille, durian mille-feuille, yogurt mousse cake, mango mousse flavor, etc., there are even many desserts that you can’t even name.

At this moment.

Looking carefully, you can see clearly the pictures of various desserts hanging behind the cashier.

The fruits in the freezer are all juicy and juicy, as if telling us that they are fresh and delicious.

The solid wooden tables and chairs and the American industrial-style bookshelves on the wall allow you to watch TV while waiting for dessert.

Although in this era of rampant digital products, the only people watching TV are probably the elderly and children, but this still cannot stop the popularity of this dessert shop!

"Is this...is this the strength of Commander Yuanyue?"

Looking at the diners with blank eyes, she kept showing admiration for the desserts made by Erina and others. Yumiko, who has the ability of a three-star dessert chef, couldn't help but be a little surprised!

…

Da da da~

But you can see that Alice Nakiri is stirring the eggs quickly with a whisk!

At the same time, Fei Shasha is responsible for entertaining the diners.

As for Nakiri Erina, she began to make various desserts according to the needs of diners. After all, among the three of them, she is the one with the most exquisite and powerful cooking skills.

And, Erina Nakiri, who has the ability of the tongue of God, knows the taste of desserts better than anyone else.

Of course.

The reason why Alice was brought along.

That's because she is good at alternative and chic molecular cuisine, and actually has an innate advantage in improving and making desserts that no one else has.

"Wow!"

"Such desserts are so soft!"

"It bounces back instantly with a light touch of a spoon. Is this really a mousse cake?"

"Hmm~"

"So sweet!"

For a while, many diners were immersed in the deliciousness of desserts and couldn't extricate themselves.

As time passed quietly, more and more diners went straight to this dessert shop. Although the weather is still very cold now, a cool and delicious dessert seems to always warm people's hearts!

The freshly made mousse looks very good, and it is soft and elastic to heal people's hearts with a tap of a spoon.

The happiness it brings to your mouth is irresistible. The clear jelly on the top locks in the fresh taste. With a gentle scoop, it is rich and dense, and melts in your mouth.

No one can resist such a gentle and beautiful dessert, and no one can suppress the appetite in their hearts.

And the wonderful dessert is estimated to make people have a good dream tonight.

…

Erina, continue to be busy.

First, crush 140g of digestive biscuits with a rolling pin and pour them into a bowl for later use.

Then, add 70g of melted butter to the biscuit crumbs and stir evenly. Then cut 30g of gelatin sheets into sections, soak them in cold water for 10 minutes until softened, and set aside.

Take two six-inch round removable bottom cake molds, these two molds have been prepared, one for mango mousse and the other for original mousse.

Put a round wax paper at the bottom of the mold.

Pour the biscuit crumbs mixed with butter into the mold, press them with a spoon, and freeze them in the refrigerator for 20 minutes.

Peel and core the mango, and cut it into 1.5cm pieces.

Put it into a wall-breaking machine, add yogurt and start stirring. It will become a fine yogurt mango puree, set aside.

Take the softened gelatin, squeeze out the excess water, put it in a milk pot and heat it until it melts, turn off the heat, wait for it to cool slightly, pour in the yogurt mango puree and mix well for later use.

Add white sugar to the whipped cream and beat it with a whisk until it is 60%.

The cream has a slight texture, but it remains fluid, similar to the effect of milk cap.

Take half of the whipped cream and mix it with the yogurt mango puree in the third step, then stir it evenly with a spatula, pour it into the mold with the frozen biscuit base, shake it lightly to produce bubbles, and put it in the refrigerator for 3 hours.

Take the gelatin sheets, soak them in cold water in advance to soften them, put them in a pot and add clean water.

Heat and stir until they melt.

After it is completely cooled, take out the refrigerated mousse.

Decorate the surface with mango slices according to your preference, pour in the gelatin liquid, and then put it in the refrigerator for a while.

Finally, take it out of the mold, and the mango yogurt mousse is done!

…

"Alice!"

"You're too slow."

"If you can't keep up with me, please go back."

After making the mango yogurt mousse, Erina Nakiri took a deep breath, came back to her senses, looked at Alice Nakiri who was still busy, and said helplessly.

"Humph!"

"It makes me feel like I'm willing to come."

"If it weren't for you being the commander-in-chief, I wouldn't want to get involved in the incidents caused by these late-night cooks!"

Alice Nakiri was quickly squeezing out the excess water from the softened gelatin, putting it in a milk pan and heating it until it melted, turning off the heat, and pouring in the yogurt after it cools slightly and mixing it for later use.

Pour it into the mold with the frozen biscuit base, shake it gently to remove the bubbles, and put it in the refrigerator for a while.

After that.

She took it out of the mold.

Place your favorite fruit on the surface for decoration, and the plain yogurt mousse is done!

Alice Nakiri, who had made the original yogurt mousse, couldn't help but say a few more words when she heard Erina Nakiri complaining to her.

"Wow!"

"So beautiful!"

"I've never seen such yogurt mousse~"

"And it tastes very sweet, and you won't get tired of it no matter how much you eat it!"

"Hurry up!"

"We also want three mousse cakes."

"Yes, I want another one too!"

...

Cut a piece of mousse cake.

The beauty that hits you instantly can always be deeply imprinted in people's hearts.

The heart-warming taste is the dense and sweet and sour melting between the lips and teeth, and then boil a pot of sweet and cold rose tea, it is simply...

Very cool!

Very refreshing

Alice, in the end, just complained.

Then the gadget next to it that looks like an electric kettle, um... this thing is a Westinghouse mini wall breaker.

Then, I started to use the Westinghouse mini wall-breaking machine to blend the mango pulp. The blended pulp is even and fine and does not need to be filtered. It is effortless to make mousse cakes, and you can enjoy it with just one bite.

Well, it can even make scented tea!

Just plug it in and it will be arranged with one button. It is also very easy to clean. You can wash and dry it by yourself.

You can talk about it.

With such a device.

It is no problem to put together a table of afternoon tea and dessert sets. It is very convenient!

"Damn it, I used the Westinghouse mini wall-breaking machine which is very convenient, time-saving and labor-saving, but the time I spent on making mango mousse cake was not as good as that of Erina Nakiri?"

Alice Nakiri is now more and more afraid of Erina's strength.

…

Ordinary people look at it.

Any dessert can be really high-end!

Especially some French desserts, which make people sigh a lot and always feel very high-end.

In addition, there are many books and many food media that will taste it, analyze it, report it, look at the cross-section, taste every part and composition, and talk about it in a mysterious way.

However.

Although a dessert also has more advanced parts, such as:

Various sugar decorations, Madeleine batter, chocolate inserts, macarons, etc.!

But the production process of desserts is still very simple.

"Such a dessert is really interesting. Only after cutting it can the true meaning be revealed. There are also basic rules for making desserts. This kind of layered feeling of eating all the layers with one spoon is simply too delicious!"

"From top to bottom, it is pistachio mousse, pineapple jelly, pineapple cream, hazelnut biscuit crisps, and the bottom of the cake, which is wrapped with green icing on the outside."

"I see!"

"It turns out that the use of mousse is a combination of multiple layers."

"Each layer must be made first, and then frozen and combined. The combination also follows a rule, that is, sweet and sour, crispy and soft, which are all general principles."

"A good mousse should not be sticky when you put it in one spoon, and then mix all the layers together to eat, so that each flavor can be tasted, and there is a different rich taste."

...

Among many diners.

There was a mysterious diner with a mask on. He bought a French mousse cake. After tasting it carefully, he couldn't help but marvel at it and even praised it repeatedly.

After that, he continued to bite another ice cream in his hand!

A small ball, a perfect match.

Orange is a low-key foil that runs through the whole process. Carrot is the top flavor, and ginger is the slow aftertaste. It is not ostentatious or exaggerated, but full of surprises.

This made Cai Bo Chaoyang's eyes light up. In the past, he only knew that wine, chocolate, and coffee can be eaten with rich taste levels. After eating this ice cream, he found that ice cream can also be eaten.

Not to mention:

Such ice cream simply subverted his understanding of desserts, and at the same time, he also knew that humans' pursuit of deliciousness is really endless.

"Heh!"

"It's really interesting."

"This thing that looks like a lemon is not a lemon when you eat it!"

"It looks like a lemon, tastes like a lemon, but it's not a lemon... Because it's made so vividly, it really feels like a lemon on the surface!"

Cut this lemon, the outer layer is chocolate, and the inside is lemon mousse and lemon peel. The sourness of lemon and the sweetness of chocolate are a very good taste balance, which made Cai Bo Chaoyang intoxicated!

Personally, he likes to use sourness or bitterness to balance the taste of desserts, so this dessert is very suitable for his taste.

Of course, for the little ones who don't eat sour food at all, it might be too sour.

"As expected of Miss Alice."

"Only she who is good at molecular cuisine can make such a lemon!"

Finally, Cai Bo Chaoyang could only sigh: "Then, it's time to put an end to this old cooking era!" (End of this chapter)