After I quit the circle, I relied on the God of Cooking system to become popular

Although Xu Gaocen is a guest of Chengluju, he is also a chef after all, and he is very well adapted to the rules of Chengluju's back kitchen. No matter how long he stays, he will always wear the chef uniform prepared by Shi Chengyan for him. Subnatural is no exception.

"Today I will mainly teach you how to make this puff pastry. This is the essence of all puff pastries. First, we will prepare the watery puff pastry and puff pastry."

Xu Gaocen took out all the ingredients and introduced them one by one to Shi Chengyan.

Of course, Chengyan knew each of the masters, and there were no rare ingredients, but Xu Gaocen's introduction was not about what ingredients they were, but about the use of these ingredients.

Just like this piece of lard that Xu Gaocen carefully selected.

The first thing Shi Chengyan will do in a while is to refine this piece of lard suet into lard, lard is absolutely indispensable for making puff pastry.

There is no difficulty in making lard, and people who often cook can do it at home.

Cut the pork suet into large pieces, then simply blanch it with water and wash it, then put a small amount of water into the pot, and then put the lard down.

In the process of cooking on high fire, the water will be slowly evaporated, and then all the rest will be fat.

Adding water is a more common practice, so that the lard is not easy to burn, and it is not easy to collapse.

Xu Gaocen considered that he was probably learning this in the past few days, so he simply bought a slightly larger piece of lard suet, and boiled it once to make about fifty or sixty shortbread.

After the lard is refined, put a few prickly ash and soybeans under the container, which is more conducive to the preservation and flavor of the lard.

While waiting for the lard to cool, Shi Chengyan began to process the minced meat according to Xu Gaocen's request.

"This time I'm teaching you pure meat stuffing. In fact, it's pure meat stuffing at the beginning. You can improve the taste by yourself after you become proficient in the method. For example, meat stuffing with mustard greens and preserved vegetables can be used. "Xu Gaocen instructed Shi Chengyan to chop the pork into minced meat, then put in seasonings and beat vigorously.

"I won't teach you how to use a blender at the very beginning. We just started learning, and we don't need to deal with anything that can be processed with a kitchen knife."

Before the invention of all kinds of kitchen utensils, Chinese chefs basically used a kitchen knife to make some cuts.

The meat used in the meat stuffing is the kind of pork belly or pork front leg meat with a fat-to-lean ratio of about 3:7, so that when the meat stuffing is roasted, some soup will be produced, so that the stuffing will not be too thick. Dry.

Because the current temperature has not yet risen, so after the meat filling is processed, the temperature of the lard over there has almost dropped, forming a white grease paste, which is more convenient to take.

The overlapping process of the water-oil skin and the pastry must be even, otherwise it will not be possible to achieve the effect of "crispy to the dregs", and the function of the pastry is "layering".

It is also the first time for Shi Chengyan to do this. Even if he is not a clumsy person, he is used to the kitchen work, so it is not very smooth to do it, so he must be very careful.

However, no matter how careful he was, he still found that the process of rolling out the puff pastry with a rolling pin was not particularly uniform.

Fortunately, each dose also gives him more opportunities to try, instead of selling it after finishing it, so the pressure on the market is not too great.

This batch of Shi Chengyan only made nine, because Shi Chengyan himself did not have enough experience in doing this, and he was afraid of wasting if he did too many.

Nine small round cakes, which were not as big as steamed buns, were neatly arranged in a baking tray and put into the oven.

"In the past, it was cooked in a flat iron pan, but if you use an oven, the heat is relatively easy to control. Although the heat of each brand and even each person's oven is different, you can't just follow the recipe. You just started When baking, first turn on the fire at 180 degrees and bake for 6 minutes, then turn it over and bake for another 6 minutes. Then observe the state of the cake to decide how long to put it in and bake it. If it is golden, even part of the puff pastry has broken. condition, then it’s just right.”

After putting the finished product into the oven, Xu Gaocen began to talk to Shi Chengyan about the heat of the oven in detail.

Master Yan Ting took this question very seriously, because it was an area he hadn't specifically learned about before, and it was very rare to use an oven for Chinese food. In fact, there are various local methods for "roasting" Chinese food.

But now is the age of technology after all, and of course we need to replace those processes with ways that keep up with the times.

"In fact, the amount that can be baked in a batch of ovens is relatively small, so many Soviet-style fresh meat mooncake specialty stores still use large flat-ground pans to make them, which is more efficient. , it is not as good-looking as the one made by the oven in appearance."

While Shi Chengyan and Xu Gaocen were summarizing their learning experience, the fresh meat mooncakes in the oven began to emit the unique fragrance of shortbread.

In any case, the combination of meat and flour has always been an eternal god, such as meat buns, meat clips, etc. This shortbread is no exception, and it is also another form of meat and flour.

Xue Zhen, who was busy on the other side, was not very interested in their teaching at first, but after smelling the fragrance, she couldn't help but poke her head here frequently.

It can only be said that Xue Zhen's foodie personality never collapsed.

After repeated observations by the master and the apprentice, the shortbread was finally baked successfully. The surface of the nine shortbread was golden and swelled slightly. You can tell how fragrant it is just by smelling it.

Shi Chengyan put on heat-insulated gloves and took out the baking tray, and then waited for it to cool down a bit before giving a piece to Xu Gaocen and Shi Qingya respectively.

These two are master chefs, and their tasting opinions are of more reference value to him. Finally, he picked up one and started to taste it. As for Xue Zhen, a foodie, he can do it himself.

The fresh meat shortbread that had been left for a while was warm on the outside, and it seemed that it was no longer hot, but after biting into it, the crispy crust on the outside began to fall off. Shi Chengyan quickly caught it under his chin with his other hand, Without paying attention, the tip of the tongue was scalded by the hot fresh meat stuffing.

Although the outer skin of the cake looks rich in layers, it is still quite thin, while the inner filling is not very firm, and there is still soup in it. Although a little sugar is added, it does not taste very sweet. On the contrary, it increases the umami taste. Although the soup does not flow out like soup dumplings, you can clearly feel that the filling has some moisture and is not dry.

Although it is pure meat filling, it is not greasy.

After Xu Gaocen finished eating one, he didn't give his own evaluation immediately, but took a knife and took a whole shortbread and cut it in half.

He first carefully observed the state of the puff pastry on the cross section, and then pinched the filling, and saw that a little soup could flow out from the filling, so he nodded and signaled Shi Chengyan to come over and take a look.

"See if there is a thicker layer left on this side. You can break off this side and taste it, because there is no pastry on this side, so it tastes like that kind of dry cake crust, plus It’s relatively thick, which seriously affects the taste. As for the filling, it’s not a big problem, and your efforts in seasoning are pretty good.”

Neither he nor Shi Chengyan himself was surprised that the problem was on the puff pastry. Xu Gaocen had already provided the recipe for the filling. The possibility of overturning with Shi Chengyan's seasoning level is not very high, but the puff pastry on the outside Skinning is pure handicraft work, and it is not something that can be "enlightened" in a few words, and it takes a period of practice to achieve practice makes perfect.

Then Xu Gaocen summed up some experience for Shi Chengyan, and then ended today's lecture.

In general, under the guidance of a professional master, coupled with Shi Chengyan's good foundation, it is definitely impossible to overturn the car, but there are still many small problems. After Xu Gaocen's advice, Shi Chengyan combined with himself just now The production process also gave birth to a lot of improvement ideas, which were silently remembered in my heart.

It is obviously impossible to try immediately, because it is almost eleven o'clock in the noon, and the guests of Chengluju are all coming. Xue Zhen and the old man can't handle it anymore, Shi Chengyan has to get busy immediately to go.

Seeing this, Xu Gaocen also left the back kitchen, not to be distracted by their busy schedule.

For the remaining few months, Xue Zhen kept one of the cakes, Shi Chengyan kept the one that was cut, and Xu Gaocen took the rest and distributed them to the waiter at the front desk and the dishwashing lady.

Although this is a "defective product" according to their standards, it is absolutely unacceptable for customers to taste it, but the taste itself is still very passable, and there is no problem at all as employee benefits.

This is why the employees working in Chengluju basically go through a period of "growing meat" when they first come, until they find a way to consume calories or...resist the temptation.

Pain and happiness is probably the situation described.

The waiter Chen Yun took advantage of the fact that there were no customers coming, so she huddled behind the front desk with the lady at the front desk, gnawed on the fresh meat shortbread, and at the same time discussed how she might as well just walk home after get off work today instead of taking the car.

"What are you eating, it's so delicious?"

While they were still chatting, a voice came from outside the counter. It turned out that another waiter brought a customer who had made a reservation for lunch. asked a question.

The front desk quickly put the shortbread away, took out a piece of paper and wiped his mouth, smiled and said, "Hi, welcome to Chengluju. This is the fresh meat shortbread just made by our chef."

"Cheng Luju is still preparing to sell dim sum. I think it looks pretty good. It should not be the same style as the plum blossom cakes sold before. Your chef's style is quite changeable!"

"This one is not on the shelves yet. If it goes on sale at that time, I will notify you as soon as possible."

"Okay, anyway, most of your Chengluju's dishes are very delicious, tell your chef for me, I'm looking forward to it." The customer said casually, and then entered his box.

Chen Yun also breathed a sigh of relief, and finished the last bit of shortbread in two or three bites.

It seems that next time I still have to secretly go to the lounge to eat, this time it's easy to hide in the corner and was discovered.

It's all because Shi Chengyan's shortbread is so delicious!

The author says:

感谢灌溉营养液的小天使：馒精灵40瓶；青春、消失者、青虫小饱上、泪雨翼、熊族誓不为奴10瓶；墨猫5瓶；一年四困、往太太菊花里3瓶；木木雨齐、咖啡豆、shusheshe、千斤小姐1瓶；

Thank you very much for your support, I will continue to work hard!