Wrapping the mixed stuffing with the kneading glutinous rice flour soaked in tea to a green color, Fu Yonghan pinched a small lotus flower shape on top of each tea cake, making the simple tea cake suddenly a little more refreshing and artistic.

What made the people around sigh the most was that no matter how casual and absent-minded Fu Yonghan's movements looked, what she pinched out was always so realistic that people couldn't believe that it was just simple dough.

The tea cake was also steamed, and Fu Yonghan once again instructed Zhang Hai to remember the steaming time.

Zhang Haisheng was afraid that he had missed it, so he specially recorded it with his mobile phone, and even set an alarm clock to ensure that there would be no mistakes.

Now, only one last dessert remains.

This is also the most complicated dessert that Fu Yonghan plans to make today.

"Did you send the raw milk?" Fu Yonghan asked.

Obviously, it was just a very ordinary tone, but in Zhang Hai's ears, Leng made him a little frightened.

"It's here, it's here, it's just delivered this afternoon, and it's in the storage room!" Zhang Hai said busily.

Fu Yonghan nodded: "Bring the raw milk." ”

Zhang Hai responded, and quickly brought the small bucket containing raw milk.

Raw milk is different from ordinary cow's milk, it is squeezed directly from cows, has not undergone any processing, and is completely natural and additive-free.

And the raw milk that Fu Yonghan asked Yahuang Hotel to prepare was not squeezed from cows, but from cattle.

The raw milk produced by cattle has a better tonic effect, which can make up for deficiency, benefit the lungs and stomach, nourish the blood, and moisten the dryness, which is a rare good thing. In the Dayong Dynasty, cow's milk was often used for symptoms such as weakness and strain, nausea and hiccups, thirst, blood deficiency and constipation, qi deficiency and diarrhea, jaundice, etc., and it could be used as medicine.

Moreover, in the Dayong Dynasty, milk was much more difficult than in modern times, and ordinary people could not afford to use it at all, and it could only be seen in the rich and noble homes.

Fu Yonghan didn't have any scruples, just took a spoon and scooped some raw milk and put it in his mouth.

Zhang Hai watched from the side.

It is absolutely impossible for him to have such courage as Fu Yonghan, and he is not qualified for this at all.

Smacking your tongue, this raw milk tastes pretty good.

It seems that Ji Xiulang still took a lot of thought to prepare these little things.

Fu Yonghan took a small pot, poured raw milk into it, and estimated that the amount was almost there, so he stopped.

After boiling the raw milk, Fu Yonghan took gauze and carefully filtered the boiled milk.

In fact, the best way to filter milk is to filter it with a silk cloth.

It's just that in the kitchen of modern society, silk cloth is really rare, and the only common thing is gauze. Fortunately, the gauze in the kitchen of the Yahuang Hotel is of good quality, finely woven, completely different from the rough color, and it can barely be used.

After the milk is filtered, Fu Yonghan puts it in a basin of cold water to cool, and then takes the milk out to boil, filter, and cool, the whole process is repeated several times until Fu Yonghan is sure that the impurities and fishy smell in the milk have been completely removed.

Originally, Fu Yonghan had tried other methods to remove impurities and fishy smells from milk before, but it was always imperfect, and sometimes even destroyed the original taste of milk. In desperation, Fu Yonghan could only use such a primitive and troublesome method.

Fortunately, she has good patience, and this dessert is not often made, so it does not make her impatient.

At this time, Fu Yonghan's previously steamed chestnut cake was also out of the pot.

A sweet fragrance suddenly came out, and soon covered half of the kitchen, making the nearby chefs move their noses, and they looked at it unconsciously, and even swallowed saliva subconsciously.

I don't know how the chestnut cake was pinched out, and after steaming for half an hour, the shape has not changed at all, but it has become more three-dimensional because of the expansion of the dough, making its rose shape more real. Coupled with the heat lingering above the pastry, it adds a mystery to the chestnut cake, making people feel that the half-opened roses are really about to bloom in a trance!

What the hell is this!

It's just a small pastry, and it can be done to such an amazing point, this little girl is really extraordinary!

The eyes of everyone looking at Fu Yonghan changed again.

Fu Yonghan was unaware of these strangeness, she smelled the aroma of chestnut cake, and determined that although this chestnut cake was only six points of her usual skill, it was far beyond the taste of snow valley desserts. She knew that this Cheng Dù was enough, so she asked Zhang Hai to send it to Ji Yongyuan and Ji Xiulang's uncle and nephew, who had already returned to the office.

Zhang Hai held a gorgeous tray and put a lid on the plate containing chestnut cakes, and then carefully sent the dessert.

Hong Gong's face was expressionless.

But his heart was fluctuating.

He only hated that he was too thin-skinned, and he couldn't pull his face to let Fu Yonghan leave two chestnut cakes, and he was embarrassed to go to the office to find the boss to eat. Otherwise, this good thing made under his nose would have to be tasted by him, the head of the kitchen!

Fu Yonghan didn't know the entanglement in Hong Gong's heart, she poured the filtered milk back into the pot, added high-quality honey and boiled it together, and after the flavors of the two were completely integrated, she scooped it up with a spoon and slowly dripped it into the cold boiled water dish that had been prepared next to her.

While dripping with honey-infused milk, Fu Yonghan used her other hand to help shape her body in the water. The whole process seems simple, but in fact it is extremely complicated.

Hong Gong couldn't hold back any longer, and handed over the work in his hand to the second chef, while he was in a position not far from Fu Yonghan, trying to maintain a peaceful face and carefully watching Fu Yonghan's movements.

At this look, Hong Gong realized that the final appearance of Fu Yonghan's milk was actually plum blossoms!

And the most surprising thing is that the plum blossoms made by Fu Yonghan are different from each other. Some are fully blooming, some are about to bloom, and some are in the shape of flower bones, full of endless imagination and each with its own posture.

After the plum blossoms are ready, Fu Yonghan takes them all out and puts them on a plate, and slowly pours in the red plum blossom juice that she had prepared before. Stained with red milk, it is more like a beautiful red plum!

Moreover, the milk poured out with plum juice can taste a faint plum fragrance on the tip of the tongue when tasting, and it can be more fake and real.

I just don't know what the effect of plum juice made from modern plum blossoms will be.

Seeing that the plum blossoms were almost done, Fu Yonghan continued to shape the milk in a dish of cold boiled water. This time, she actually made a plum branch, and even the branches were made lifelike!