Chapter 467: Poisoning Late at Night

When Xia Yan placed the hot wontons in front of Xia Shaozhang, Lin Fan on TV had already picked all the rose petals, washed them repeatedly with clean water, and spread them flat on a bamboo basket to dry.

While working, Lin Fan occasionally introduced a few precautions, such as: "The quality of rose jam depends largely on the degree of openness of the flowers.

It is generally best to pick the flowers before eight in the morning, when the flowers have just opened, are shaped like a cup, and are covered with dew. The quality of the flowers is best at this time.

If the opening is too small, the aroma and nutrients are not fully formed; if the opening is too large, like a disk, with yellow stamens exposed, the aroma has mostly evaporated and the nutritional value is reduced. "

While the petals were drying, Lin Fan went to make breakfast and fed Daniu. After the man and the dog finished their breakfast, they sat in the garden to enjoy the cool air and while away the time.

The program team fast-forwarded the time a few hours, directly to the point where the petals were completely dried, so that the audience could directly see the entire process of Lin Fan making rose jam without having to wait too long and lose interest.

After the petals are dried, you can start making the flower sauce.

Lin Fan weighed the petals, then weighed out an appropriate amount of white sugar, mixed the two together, put on disposable gloves, and then rubbed the petals and white sugar together with his hands and crushed them.

"If you are making rose jam for long-term storage, the ratio of flowers to sugar should be about 1:3. And it must be stored in an oil-free and water-free bottle. However, you don't need to put too much sugar in the filling of flower cakes, about 1.5 to 2 times is enough, and the storage time is very short, so you don't have to be so strict!"

The camera was focused on Lin Fan's hands, his slender fingers rubbing the bright rose petals. This shot was quite beautiful and very relaxing.

Soon, Lin Fan kneaded the petals and sugar evenly, presenting a dark red sauce state, and it was basically done at this time. Lin Fan took a few sealed jars, disinfected them with boiling water, and then wiped the moisture with kitchen paper to make sure that the internal environment was free of water and oil, and then filled the kneaded rose jam into the sealed jars.

After filling, Lin Fan poured a layer of honey on each jar to seal the surface: "This sauce is ready. Cover it with a lid and put it in the refrigerator for 48 hours before eating. Isn't it simple?"

Xia Shaozhang, who was eating wontons while watching the show, couldn't help but nod. It was indeed quite simple. Except for the time it took to dry the petals, the other steps were not difficult at all. Well, maybe I can make some for my wife to try later? In the show, as Lin Fan put the sealed can into the refrigerator, a clock pattern appeared on the screen, and then the whole show fast-forwarded to forty-eight hours later. Then, the refrigerator door was opened, and Lin Fan took out the brewed rose jam.

"The rose jam is ready, now let's start making flower cakes."

Lin Fan scooped out the rose jam, put it on a sieve, squeezed out the sauce, then poured it into a bowl and mashed it, adding a little lemon juice: "Adding lemon juice is to neutralize the sweetness of the rose jam to avoid it being too sweet and greasy when it is made into a filling. Another reason is that when anthocyanins meet acid, the color will become brighter and it will look better."

Lin Fan poured the cooked glutinous rice flour into the rose jam, stirred it evenly, then added a little cooking oil and stirred it again, and the filling was ready. Lin Fan rolled the mixed filling into balls of uniform size, placed them on a tray, and put them in the refrigerator again.

Next, start making the crust.

"The outer skin of the flower cake is made up of two parts, one is called oil skin and the other is called oil puff pastry. The oil skin is what we are making now. All-purpose flour, powdered sugar, lard. If you don't have powdered sugar, you can just use fine sugar. The oil can be butter, lard or other cooking oils based on personal preference, but it is best to use lard for the old-fashioned puff pastry. After mixing evenly, boil the flour in boiling water and stir it into flocs, knead it into dough, cover with plastic wrap and let it rise for ten minutes."

"The next step is the pastry. Pastry is easy to make. Just add all-purpose flour and cooking oil and knead it into a dough."

Lin Fan took out the dough that had been proofed, rolled it into long strips, cut it into small pieces with a dough knife, rolled it into balls, and placed it aside. The same process was done for the pastry.

Then take a piece of oil dough, flatten it, wrap it with the puff pastry like making buns, roll it into a long strip, then roll up the strip, and roll it into a long strip again. After repeating this several times, the outer skin is ready and you can start wrapping the filling made of fresh flower paste.

Lin Fan made all the flower cakes skillfully and poked a few small holes on the side of each cake, otherwise the surface would easily crack due to heat expansion during baking, which would not look good.

After everything was done, Lin Fan put a red dot on each cake, then put it in the oven and baked it at 180 degrees for about 30 minutes, and the flower cake was ready.

The program team focused the camera on Lin Fan's hands. Lin Fan took out a flower cake and folded it gently. The crispy crust fell down as Lin Fan broke it open. Layers of crispy crust were wrapped with dark red rose jam, and people could smell the crispy fragrance even through the screen.

“Slurp!”

Xia Yan couldn't help swallowing his saliva, "Dad, are there any wontons left? Let me have a bite!"

It would have been fine if Xia Yan hadn't said anything. As soon as he started talking, Xia Shaozhang, who had been eating slowly, immediately picked up the bowl and swallowed the last wonton, drinking up all the soup in one gulp. He burped at the end, "No more, all gone."

Xia Yan regretfully shifted his gaze to the snack basket.

Xia Shaozhang put down the takeaway lunch box and took the snack basket into his arms: "You're still eating snacks so late, aren't you afraid of getting fat?"

Xia Yan was not convinced: "Dad, you said I was thinner when we were having dinner tonight!"

There is no mistake in the poem, post, content, and read the book on 6, 9, and bar!

Xia Shaozhang laughed: "But tell me, you have gained three pounds!"

"Even if I gained three pounds, Dad, you didn't notice that I was fat, so this kind of fat is ineffective!"

Xia Shaozhang refused to give in: "But the three pounds of meat are definitely growing on your body! You can deceive others, but you can't deceive yourself!"

Xia Yan was speechless. She could only clench her fists and use her willpower to resist the surging appetite, and kept reminding herself: I'm not hungry! I don't want to eat! Woohoo, I'm still so hungry, I still want to eat! This flower cake made by Lin Fan is so tempting! Xia Shaozhang, who won the final victory, proudly touched his daughter's head: "Good girl! You must remember this lesson today. This is called reaping the fruits of your own labor!"

I told you to empty the fridge! Now you know how it feels to be greedy! Xia Yan: Woo woo woo, I want to cry!

(End of this chapter)