Of course, konjac flour alone is not enough, and gelatin tablets are indispensable to make jelly. Edible gelatin, also known as Gillertin tablets, acts as a gelling agent by combining with water to create a transparent appearance, while konjac flour is responsible for giving the jelly its expanding elasticity.

Gillerdin tablets also give the jelly an elastic texture, soft, shiny and tightly bonded, and if gelatin is added, the gel time is relatively short, making this type of jelly dessert easy to prepare.

Moreover, the melting temperature of gelatin jelly is lower than that of the human body, which also makes the product have a unique and refreshing taste, and also promotes the release of the fragrance of the product.

In order to facilitate preservation, gelatin slices need to be dehydrated and dried during the processing process, so if you want to use gelatin slices when making desserts, you must first soften them in cold water, which Sikong Yao said earlier than Battlefield Harazawa said that the cherry blossom jelly had been prepared before.

The specific method is to take a bowl and pour an appropriate amount of cold water, add gelatin slices, and stir back and forth with a fork, and the gelatin slices will expand in the cold water, which is what is often said to "soften" in the dessert course of the Saint-Idero Culinary Institute.

Under normal circumstances, four tablespoons of cold water can soften about seven grams of gelatin tablets in about 15 minutes, but in the case of gelatin powder, the softening process only takes about two minutes.

Although Gillerdin tablets are an ideal source of protein, great attention should be paid to the dosage, Sikong Yao plans to make about 500 grams of jelly, so seven grams of Gillertin tablets is enough. If there is too much, the human body can't digest it.

After softening, the gelatin needs to be heated with water to melt, and when the gelatin is clear and clear, the other ingredients can be added.

Originally, Sikong Yao felt that agar should need to be added to the cherry blossom jelly, but here, according to the statement of the battlefield Hara Zemi, only konjac powder and Gillette Ding tablets are needed, since it is the recipe of Yingzi's predecessors, then Sikong Yao did not doubt its authenticity, after all, there is no benefit in the battlefield Hara Zemi's deception of Sikong Yao.

After adding konjac powder, it must be stirred well immediately, otherwise the gelatin will stick to the bottom of the basin.

When the jelly is frozen, the gelatin will also gelatinize. In order to speed up the gelatinization. Sikong Yao took the method of soaking in an ice bath, that is, mixing the mixed jelly paste with ice water.

When stirring, it should be rotated in one direction, otherwise it will bring air in, resulting in the formation of particles. The stirring process is not always better. It's about maintaining a certain level of speed. If you change to an inexperienced person, a big man like Battlefield Hara Sawami, it will probably be a mess that cannot be condensed.

But for Sikong Yao, who is used to being sent. This kind of trivial matter is a simple thing, and over the years, if the circle trajectory of the hand turned during the stirring is connected, it is likely to be able to travel all over China.

Stirring in a clockwise direction, Sikong Yao's eyes stared at the jelly paste in the bowl, relying on experience, and then felt the subtle change in the touch for a moment, gently, but quickly brought the spoon up, and fell into the night, the jelly paste was not collapsing, but showing a slightly raised hill shape.

That's at its best.

Although Sikong Yao's spoon seems simple, although it is only a light move, but it has to stop the rotating jelly paste in an instant, and it can't be subjected to the slightest impact, the use of dark energy is definitely not something that can be achieved overnight with talent, if there are thousands of exercises, it is definitely impossible to do it, which is also the reason why the battlefield Hara Zemi has also tried to restore the cherry blossom jelly in private and has been failing.

Seeing Sikong Yao's amazing craftsmanship in this way, Yuan Zemi, who realized why he had failed, nodded his head again and again, and the so-called specialization in the art industry is like this.

Although Battlefield Hara Zemi is a great expert in sushi cooking, when it comes to desserts, he has to say a master to Sikong Yao.

Even so, although Sikong Yao's craftsmanship is much better than that of some bakers who are not popular on the street, it is far from enough to say that it is a professional standard.

The reason why Yuan Ze was in awe when he saw the battlefield was actually related to his personal insight.

It's not that Battlefield Harasawami is a frog at the bottom of a well who only goes out behind closed doors, but anyone who has the heart to become an excellent chef must have quite similar cooking experience, and at this point, Battlefield Harasawami is definitely not lacking.

In Japan, where is the ramen authentic, where can you buy spotless Japanese food knives, which family sashimi is not fresh, he knows it all, if he doesn't have excellent skills, and can he win a Michelin star?

It's not just the honor that can be obtained just because the food is delicious, but also the insight and ability of the chef, the size of the restaurant, and the satisfaction of the customers.

However, even in this case, the reason why Hara Sawami has a respect for an unpopular pastry chef is mainly due to the Japanese cuisine culture.

Japanese cuisine is known as an international cuisine that is cooked meticulously, and even Sikong Yao, who doesn't like sashimi, has no doubt about this.

Japanese cuisine is based on the original flavor, and it is believed that a good chef must be a bridge between the eater and nature, and the chef carefully cooks to let the guests taste the most authentic natural flavor.

Therefore, the emphasis on natural flavor in cooking, and the unquestionable original flavor is the primary spirit of Japanese cuisine. The cooking method is very delicate and delicate, and the seasoning and cooking techniques are also based on the premise of preserving the original taste of the food.

For this reason, Japanese cuisine rarely processes the ingredients too much, and dishes such as desserts are not very popular because the ingredients themselves are refined.

Even the rice cakes that every household must eat during the Chinese New Year are only made of glutinous rice and radish puree, and it seems that they are reluctant to even add sugar, believing that the sweetness in the radish is enough.

Therefore, desserts are not highly regarded in Japan, and of course, there is no big blow, and coffee shops and dessert houses still abound on the streets, but excellent pastry chefs are rare.

Battlefield Hara Ze saw that he had seen the best pastry chef so far, that is, his lover Yingzi, so when he saw that Sikong Yao was able to completely restore Yingzi's technique, he felt that she was a first-class senior pastry chef.

In fact, what Sikong Yao did was just some common sense, and any student from the St. Edro Culinary Academy would understand how to soften and melt Gillerdin tablets.

However, there are very few people who can stir the jelly paste so well like Sikong Yao.

After the jelly paste is processed, it is necessary to add the ingredients that are responsible for the key to the taste, and the battlefield Hara Sawami recalled Yingzi's technique, and immediately explained to Sikong Yao: "Two tablespoons of honey. ”

Sikong Yao nodded immediately and muttered, "Honey, it looks like you don't plan to add sugar, right?" Natural sugar is used to determine the taste of the jelly. ”

Battlefield Hara Zemi pondered for a while, and then said, "There is also half a spoon of lemon juice." ”

Sikong Yao immediately squeezed a small glass of lemon juice, constantly speculating in his heart about the intention of the founder of Sakura Jelly, and then sighed in his heart, although honey is an excellent natural sugar, but if it is not diluted, the entrance is somewhat sweet, and if lemon juice is added, it is to buffer the taste of honey.

Jelly is not a particularly difficult dessert, if you season it, honey and lemon juice are enough, so what Sikong Yao is thinking about at this time is also the special feature of cherry blossom jelly, the reason why it is called cherry blossom jelly is because it has cherry blossoms in it!

The cherry blossom jelly that Sikong Yao ate in Huaxianglou has a whole cherry blossom in it, looking through the transparent jelly, it is very beautiful, and it is so delicate that he is reluctant to eat it.

The cherry blossoms are decorated with delicate jelly, allowing viewers and tasters to fall deeply into the dream of cherry blossoms, and the clarity and deliciousness of the cherry blossom petals. And that crystal clear appearance, and people can't help but want to take a bite, very romantic and elegant, and finally reluctantly eat it, really want to push back, even if it is five big and three thick men in front of it, the mood will become a cute and naughty and sweet girl.

Sikong Yao thought so, these previous steps, except for the use of konjac powder was somewhat unexpected, the others were not much different from ordinary jelly recipes, and there was no shortage of pastry chefs in the world who did not use sugar, so it was not surprising to use honey instead of sugar.

In this way, everything is still within the scope of the rules, and there is no place that makes Sikong Yao feel that it will be a decisive stroke.

So cherry blossoms are the key......

Thinking like this, Sikong Yao positioned the secret of cherry blossom jelly on the cherry blossoms, after all, if you want to talk about the special thing about cherry blossom jelly, it is here.

The next step should be to add cherry blossoms to the jelly, although the jelly is not Sikong Yao's favorite dessert, but its cooking process is naturally in mind, the jelly paste is ready for seasoning, and it is not far from molding.

Battlefield Hara sawa muttered for a while, and then said, "Then, it's time to join the cherry blossoms." ”

Sikong Yao was stunned, and sure enough, he still came, and the step that determined the success or failure of the cherry blossom jelly was the way to add the cherry blossom jelly to the jelly paste, which is probably the secret that Li Na failed to learn from Yingzi.

Sikong Yao would not be naïve to think that cherry blossom jelly is simply adding a cherry blossom to the jelly, if it is really that simple, it is no different from ordinary jelly with pulp, at best, it is just a change of name. (To be continued......)