So this time, Ji Xiulang still found Zhang Hai to help Fu Yonghan.

The people in the kitchen were dying of jealousy.

If you can remember the name of one of the big bosses, it won't be far from the day you come out!

It's a step to the sky!

This stinky boy, his luck is really good!

Fu Yonghan plans to make three desserts.

One of the most common dishes is chestnut cake, which is also the first dessert Fu Yonghan plans to make.

The hotel has already prepared the ripe chestnuts, melon seeds, pine nuts and other materials she wants to use. Moreover, these materials are all carefully selected products, which are rarely seen in the market, and the taste is much better than ordinary ones.

Although the hotel had already prepared these things, Fu Yonghan still personally selected some of the broken materials in them.

This kind of trivial matter, when I was in the imperial dining room before, there was a little eunuch who was in charge of it. But now, Fu Yonghan can only rely on herself.

Zhang Hai looked very seriously on the side.

The last time Fu Yonghan cooked and let him get started, he learned a lot. This time it is rare that Fu Yonghan is here again, of course he will not miss such a good learning opportunity.

There is a special mill in the kitchen, and Fu Yonghan grinds chestnuts, melon seeds, and pine nuts into flour respectively, and then mixes these three things together in proportion to mix them evenly.

Hong Gong was cooking on the side, but his eyes kept glancing at Fu Yonghan.

He can also make desserts, and there are still a lot of things, but his craftsmanship is still a little worse than Snow Valley desserts, mainly because Hong Gong didn't put too much effort into desserts.

But now looking at Fu Yonghan's leisurely posture, Hong Gong suddenly became interested in such simple things as desserts.

After mixing the three kinds of fruit flour thoroughly, Fu Yonghan took the glutinous rice flour prepared on the side, poured the fruit flour into it, and continued to stir evenly.

After the fruit flour and glutinous rice flour were mixed well, Fu Yonghan poured honey and butter into it.

In the past, when making chestnut cakes, Fu Yonghan added fat to them. However, in modern times, she found many ingredients that she had never seen before, and these ingredients were even better than the old ones!

Although most of the modern ingredients are not as good as the things of the Dayong Dynasty, Fu Yonghan also has to admit that there are many modern things that are better to use and more practical.

Replacing grease with butter can make the finished dim sum more delicious and not as greasy as fat. Fu Yonghan only tried it once in private, and then he began to like butter.

For general chestnut cakes, you only need to take a knife and cut them directly into pieces after various ingredients have been prepared, and then you can steam them in the pot. However, although the pastry tastes good, it is much worse in appearance.

How can it be so easy to be able to have a dessert at a financial summit?

Fu Yonghan remembered the Snow Valley dessert she had tasted last night, and moved her hands, but in just a few seconds, there was a small rose on each of her hands!

That's right, it's really roses!

If it weren't for the color, this rose would have been more realistic!

But even so, the shape of this rose is already very shocking, almost making people think that this is a new variety of roses!

After a while, Fu Yonghan pinched out ten and a half roses, all of which were placed on the plate in a regular manner, and then put the plate into the pot and began to steam.

"The chestnut cake can be out of the pot in half an hour, you remember it first, and remember to turn off the heat and take it out when the time comes." Fu Yonghan instructed Zhang Hai.

Zhang Hai nodded hurriedly.

The second dessert made by Fu Yonghan is tea cake.

The tea cake is also made of glutinous rice, and the focus is still on the taste of the tea.

Nowadays, many young people like to eat some matcha-flavored pastries, or matcha-flavored drinks, but in fact, there are so many varieties of tea in China, and there are countless teas suitable for desserts and drinks.

In the past, Fu Yonghan would choose to fry his own tea leaves to make pastries. Her fried tea is also a must, even if it is ordinary tea, after being fried by her hands, the taste of the tea that comes out again will be extraordinary. But now she doesn't plan to make so much effort, just use the tea prepared by the Yahuang Hotel.

The tea that Ji Xiulang prepared for Fu Yonghan was a high-grade cloud tea, which was also specially requested by Fu Yonghan.

Yunwu tea is a green tea, and it is generally picked between the valley rain and the beginning of summer. The finished Yunwu tea has a full and beautiful appearance, the color is tender and smooth, and the young buds are faintly revealed.

However, it doesn't matter what the shape of tea leaves is used to make pastries, the most important thing is the taste.

There are also several types of cloud tea, and the cloud tea prepared by Ji Xiulang is the most famous Lushan cloud tea. Lushan Yunwu Tea is famous for its color and fragrance, not only the color is emerald green, fragrant like an orchid, but also the brewed ambiguous Tao is mellow and fresh, which is very rare.

High-grade Lushan Yunwu tea is not only very rare in the market, but also expensive. Even if it is used to make tea, it is usually calculated by the amount, and I don't dare to be too lavish. Taking such a good tea to make desserts is simply a tyrannical thing!

Even if it was Hong Gong, he didn't dare to try such a good tea with it.

He secretly sweated for Fu Yonghan in his heart.

If this is scrapped, it will be a big loss!

Fu Yonghan did not brew the prepared tea leaves, but directly rubbed the tea leaves and put them in the pot, adding water directly to boil.

It's a pity that there is no good mountain spring water, and the taste of tea boiled with tap water is even worse.

The boiled tea was used to knead the glutinous rice flour, and Fu Yonghan also added some fried sesame seeds to the powder, and added a little salty alkaline water to knead the glutinous rice flour into something like dough.

In fact, you can also choose another way to make tea cakes, such as directly mixing tea leaves in glutinous rice flour. It's just that in this way, the tea flavor tends to be too heavy, and it takes more effort when kneading the dough. Although Fu Yonghan planned to contribute to the financial summit to repay Ji Xiulang's favor, he didn't plan to really do his best.

Such a small meeting is not enough to make her show all her skills.

Besides, even if she used some ingenious methods to make desserts, they were not just something that anyone could compare.

Tea cake is not just a simple pastry, it also has a filling, and it is a meat filling.

Ordinary pork stuffing mixed with green onions, and some ground shrimp can make the meat juice more sweet and delicious.

This kind of trivial matter of adjusting the stuffing is simply easy for Fu Yonghan, and she quickly got the part of the meat filling, which is dazzling.