Grandpa Yu: "Snow is no match for plum blossoms in fragrance, so what's the name of this dish?"
He pointed to a dish that looked like it contained mushrooms and chestnuts and asked.
Qin Yi: "This dish is called 'Round Autumn Splendor.' Golden chestnuts are coated in a rich mushroom sauce, and fresh, plump shiitake mushrooms create a warm color. Before your eyes is a red autumn forest covered in frost, and between your lips and teeth is the refreshing taste of autumn."
Yu Niannian: "Grandpa, the vegetarian dishes are so artistic! After listening to Boss Qin's introduction, I feel that this meal has become more elegant."
Grandpa Yu: "Boss Qin, if you keep learning like this, you'll steal my position as a gourmet! Now you not only cook well, but you also talk a good game!"
"Come on, let's eat well instead of talking. Let's finish the food on the table first."
Qin Yi invited the guests to serve them food.
"Grandpa, this boiled vegetarian meat tastes so much like the real thing! The crispy pork is sliced thinly, and it's tender and soft. Paired with the hot and fragrant Sichuan-style broth, it's hard to tell the difference!"
"And this 'Searching for Plum Blossoms in the Snow' is my absolute favorite! It contains not only coconut milk and mashed yam, but I also tasted chewy peach gum! The texture is incredibly layered, with a sweet aftertaste!"
After hearing his granddaughter's praise, Grandpa Yu couldn't resist starting to eat.
"Hmm~~~ This Round Autumn Blossom is very Zen-like. The sweet and soft chestnuts and the smooth and fresh shiitake mushrooms are perfectly blended. The deep color of the shiitake mushrooms is like the color of the earth, carrying the power of time, tranquil and calm."
"By the way, young friend Qin, what would you like to say before we eat?" Grandpa Yu asked while eating. "With such a high-quality vegetarian meal in terms of both appearance and taste, the more you say, the more I'll eat, haha."
Qin Yi indeed put down her chopsticks and said seriously.
"Mr. Yu, do you know any professional renovation teams? Preferably those with fine craftsmanship."
Grandpa Yu popped a plump chestnut into his mouth and mumbled, "What aspect are you referring to by 'refined'? Is it that your rice noodle shop is going to be renovated?"
"Mmm!" Qin Yi nodded: "I haven't been in Zicheng for long, so I don't know which company's decoration team is reliable. This is my first shop, and I want to create a rice noodle shop with a nostalgic Song Dynasty style. I need to make a lot of wooden beams and various Song Dynasty elements. From design to implementation, I need a team with more refined craftsmanship."
Grandpa Yu took out his phone and scrolled through his contacts: "I'll recommend a few people to you. These three decoration companies each have their advantages and disadvantages, but overall the results are all good. I've worked with all of them. You can choose the one that best matches your ideas."
"Thank you so much, Uncle Yu!"
"Oh! I thought you were asking me for some big favor, preparing such a huge feast. Next time you need something like this, just let me know. I'd love to enjoy a private banquet prepared by Boss Qin's chef, hahaha!"
...
Not long after Grandpa Yu and Yu Niannian returned home, Qin Yi received a message from the system.
[Ding! The next level will refresh in two days. Please draw a blind box as part of the mission.]
I've tried 666, 521, 888, 777, 112, 999, 255, and 444.
Let's go for 333 this time.
I wonder what awaits her?
[Ding! Time: 18:00-20:00 (5 days)]
Location: Not limited
[Task Details: 1. Sell two different flavors of mille-feuille daily; 2. Complete a total of 500 servings]
What?! I actually drew a thousand-layer floor?!
It's been a long time since I've tackled desserts, and I really miss that fragrant and soft work environment.
When making desserts, even the air smells sweet.
...
Over the weekend, Qin Yi took Tian Rong to visit these decoration companies.
In the end, the two of them both took a liking to the same shop, which had the best carpentry skills in the area.
This is also the design team that best suits their simple and unpretentious Song Dynasty style.
When it comes to home renovation, you can't just look at the "blueprint" provided by the designer.
We'll have to see how it ultimately turns out.
Many renovation companies make grand promises at the beginning, agreeing to everything.
When they arrived at the construction site, the workers simply couldn't recreate that feel and level of craftsmanship.
After spending a day confirming the renovation team.
The designer went to the store on Monday to survey the data.
These past two days, Qin Yi spent her days running around the store's renovations and her nights familiarizing herself with the various ways to make mille-feuille in her dreams.
For a crepe to taste good, the crepe layer is key.
Some of the crepe layers are hard and thick, like a pancake.
This is usually due to issues with the formula or because it's produced by machine pressing.
It was round in shape, and the crust was thick and neat, but it just didn't taste good.
This time, the system did not provide the recipe for the thousand-layer cake; Qin Yi relied entirely on her accumulated memories and her own exploration.
Making mille-feuille isn't actually that difficult, but it's not easy either. To make it melt in your mouth and be as thin as a Zen wing isn't that simple either.
The ingredients for the original mille-feuille are only eggs, milk, white sugar, low-gluten flour, and a little bit of fermented butter.
If you want to make a chocolate flavor, add some cocoa powder.
If you want to make matcha mille crepe, add matcha powder, but remember that it's best to use Uji matcha to achieve a vibrant green color.
Then there are some common sense tips and methods for operation.
First, you need to use a non-stick frying pan, and it should be thin and light enough.
One crepe can be spread out to form the area of an eight-inch crepe.
The pot temperature should be controlled at around 120°C.
Make sure to wait until the pan is slightly hot enough to hold the crepe liquid before pouring in the batter.
When you pour a spoonful of batter into the pan, swirl it around the edge of the pan once, and pour any excess batter back into the bowl.
This step also makes the thickness of the layers more uniform.
It is best to choose a portable gas stove, because the heat from an induction cooker will be uneven, with the heat concentrated in the center.
This results in a dark circle in the middle of the crepe being overcooked.
Once all the pastries are scalded and cooled, whip the cream.
Add different seasonings according to your own taste.
If you want a special flavor, you need to prepare a bowl of it in advance.
After the animal-based heavy cream is seasoned and cooked, it needs to be refrigerated for more than six hours before it can be whipped.
The floral-scented cream from the previous floral-scented cake roll can also be used in mille-feuille.
After the cream is whipped, it's like building a house; you stack them layer by layer, add ingredients, and trim them.
Cut a small opening in the piping bag and place a sheet of puff pastry on the turntable.
As the turntable spins, it squeezes out rings of cream from the center outwards, resembling tree rings.
Then, after smoothing them out with a scraper, cover them with a layer of crepe.
This will speed up the process of making a thousand layers.
Stack them until the desired height is reached, and finally decorate the top layer with different designs.
And so a normal mille-feuille is complete.
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