Chapter 968 Begonia Pastry
Lu Jinxiu exercises a lot and gets hungry quickly, so I have to make more for him so he can eat whenever he is hungry.
It is not difficult to make Begonia Pastry. The main ingredients are water-oil dough, pastry and filling.
But to do it well, you need skills.
Jian Yan is good at Chinese pastries, even better than Western desserts.
After all, one has been doing it since childhood, and the other started doing it when he grew up.
Moreover, compared with Western desserts, traditional Chinese pastries are her favorite.
The craft is acquired from a young age, so it is difficult to do it badly.
The mixed water and oil dough is used to wrap the pastry. The small rolling pin seems to be alive in her hands. She flattens the dough, folds it, rolls it into a big round dough, and folds it again. She then uses her hands to pinch out the dough pieces one by one.
After these doughs are rolled into round skins, they are filled with fresh red bean paste, bamboo shoots, spicy pickles, etc.
Then pinch the dough and roll it into a flower shape.
The key to making Begonia Pastry is to put it in the oil pan. Whether it is done well or not mainly depends on this step.
Most pastry chefs use the oil-sprinkling method when making crabapple pastries. Firstly, it is convenient, quick and time-saving. Secondly, it is easy to control the temperature and time, thus avoiding the situation where the pastries are burnt due to the temperature being too high or the frying time being too long in the oil pan.
However, although this method is easy to control, the fried crabapple pastry is not as crispy and delicious as those fried directly in the pan, and the taste is really not that good.
The taste of the crabapple pastry made by the pastry chefs who were so careless about pouring oil on it is hard to describe.
Jian Yan had only eaten it once, and the texture of the whole Begonia Pastry was similar to that of unleavened dough. It was not crispy, crunchy, or fragrant, and tasted like chewing cotton.
That shop was a long-established brand, but it later went bankrupt because the pastries it sold became less and less tasty.
So, if you want to make money, don't fool your customers. No one's money comes from the wind, so don't waste it like this.
Diners are the cutest and most demanding people in the world.
The food in your shop is delicious, so I will come more often until I get tired of it.
Not tasty...
Once is enough.
This is also the reason why Jian Yan never tampers with ingredients or is careless during the cooking process.
This time's Begonia Pastry was no exception. Even though it was not for sale but for them to eat themselves, she didn't intend to treat it carelessly.
She placed her hand on the oil pan to feel the temperature, then put the flower-shaped crabapple cakes into the pan one by one. Almost the moment they were put into the pan, a sizzling sound was heard.
And tiny bubbles appeared in the Begonia pastry.
This is a normal reaction between the skin and the oil. After a few seconds, the crabapple pastries expanded and crisped at a speed visible to the naked eye. The crabapple pastries, which originally looked like flower-shaped steamed buns, turned into pink and white crabapple flowers during the gradual expansion process.
It’s ready to be served.
Jian Yan took a colander, scooped up the Begonia cakes and placed them on a tray, then took some strawberry jam and dotted it on the center of each Begonia cake.
Begonias are known as the "national beauty", which shows that every begonia cake in this plate is so beautiful that it doesn't seem like a product of this world.
Even without eating the pink and white crabapple pastry, you can imagine its crispness in your mouth from the clearly visible crispy lines on the surface.
The strawberry jam in the center of the flower is more like the finishing touch. It not only does not destroy the beauty of the crabapple pastry, but instead looks like the flower ornaments on the foreheads of ancient beauties, adding a bit of charm and stunningness.
In order to make it easier to eat, the Begonia Pastry is simply made small and exquisite.
(End of this chapter)
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