The namonai strips are actually so simple to make that they don't even need an oven, so they are very popular in all parts of North America except in Canada, and the bottom layer of the nanai mos is tamped with crushed biscuits, the middle layer is a layer of light vanilla or custard maple frosting, and the top layer is poured with melted chocolate, which looks a bit like a simplified tiramisu, but the taste is completely different.

Sikong Yao said curiously: "This is the first time I've seen such a dessert, and I've seen it for a long time." ”

Only after experiencing many things, going to many places and seeing different people and things, will people realize how small they are, the world is so big, there are always things that they don't know, even desserts, even any kind of cuisine.

Kerrido was obviously moved, and introduced to Sikong Yao: "Actually, this is very easy to make, just 115 grams of small strips of cream, 1/3 cup of cocoa powder, 1/4 cup of sugar, 1 egg, plus 12 digestive biscuits and half a cup of chopped nuts, and then a little shredded coconut that is not sweet." ”

Sikong Yao gently squeezed the surface of this Namonai strip with a fork, and said curiously: "Hey, this layer of crisp skin turned out to be a digestive biscuit, I thought it was puff pastry." ”

Crido explains: "Digest the biscuit into biscuit crumbs, try to make it very fine, then add chopped nuts, cream and sugar, and heat the cocoa powder in water until the cream is melted, add an egg and mix well before turning off the heat, so that the heat of the cream can cook the egg a little, otherwise it doesn't seem good to eat raw eggs." ”

Sikong Yao said with a little surprise: "Why don't you beat the eggs first?" That will turn into egg drop soup. ”

Crido gestured with his hand to twist the key, and then said, "So turn off the fire as soon as you add the eggs." Otherwise, it will indeed turn into egg drop soup, and the biscuit crumbs, shredded coconut and nuts are mixed in together, and then it is time to whip it. ”

The corners of Sikong Yao's mouth twitched slightly, this Namonai strip really subverted the desserts she had learned in the past, and it was the first time she had actually heated the ingredients before beating the eggs.

However, the world of cooking is so colorful that every chef in every place has his own ideas and creativity, and there is no absolute right or wrong, as long as you can make delicious dishes, it is enough.

It's the same as when cooking. It is a truth whether to heat the pan first and then add oil and then heat the pan. Both have merits, depending on what kind of cuisine you want.

However, Sikong Yao was still a little worried: "But this will become very dry, right?" ”

Cledo nodded, "That's true, but don't worry, if the finished cookie layer doesn't dry." That's the problem. You know, Namonai doesn't need to be baked. So here is the driest the better, otherwise you won't get a crispy dry mouth. ”

Sikong Yao nodded knowingly, this is really a rare practice. Looking curiously at the creamy maple sugar layer in the middle, he asked, "What about this?" ”

Cledo glanced at it and explained: "This coating is relatively easy, add 1/4 cup of unsalted cream and 2 tablespoons of cassette powder, beat until the cream turns light yellow, and then add two tablespoons of powdered sugar, depending on your taste, but you have to use a stirring spoon to mix the powder slightly in it and then beat it with a whisk, otherwise it will become a goddess scattered flowers, and all the powder will fly out of the container." ”

Sikong Yao laughed and added: "Then spread the cassette evenly on the second layer, and then put it in the refrigerator for half an hour and drizzle it with maple sugar?" ”

Crido nodded and complimented, "Smart, that's it." ”

Sikong Lu smiled proudly, because Namonai strips don't need to be baked, so the key to maintaining the shape must be refrigeration, which is still quite easy to guess, but the top chocolate, Sikong Yao can't see through.

"How do you make a chocolate coating like this, it feels so crisp?"

"This is the core layer of the Namonai strip, and even a thermometer is used. ”

Sikong Yao said embarrassedly: "It's a bit exaggerated, you still need to use a thermometer." ”

Kerry said with a smile: "It's not an exaggeration at all," heat the chocolate and cream to 46C/115F, turn off the heat, put the mixing basin on the countertop, stir slowly to let the chocolate paste cool, wait until the temperature drops to 26C/80F, then put the mixing basin back on the pot heated by water, heat it to 31C/88F, and then remove from the heat immediately, once you are careful not to heat it to more than 32C/90F, you will lose all your efforts. ”

The corners of Sikong Yao's mouth twitched: "It's so complicated." ”

As someone who grew up in Canada, Crido also finds it a bit difficult to do this, but it is worth it to be able to make delicious food.

Cledo nodded in agreement: "It's really complicated, but after you eat it, you will know that it's worth it, heat the cream and chocolate in water until it melts, and when the chocolate is slightly cold but still liquid, evenly pour it on the top layer, because the middle layer is ice, so if you pour the hot chocolate on it at once, the white in the middle will melt with the chocolate, and the taste will blend together, not too sweet, not too bitter." ”

Sikong Yao also noticed that there was a small alcohol lamp that was served together with the Namonai strip.

"There's a trick when it comes to cutting, in order to avoid cracking the top layer of chocolate, the knife is slightly heated on an alcohol lamp before cutting, and after a cut, the knife is wiped clean, and then the alcohol lamp is heated before cutting, and this action is repeated until all the cuts are done." ”

Although it is very complicated, when the rich chocolate meets the sweet and sour maple sugar, it collides with a wonderful good taste, with the rich cream coating, its deliciousness is even more fluttering, although the appearance of the Namonai strip is low-key, but the taste is quite luxurious, and with a little baked coconut shreds, the coconut milk fragrance that comes out of the oven makes the air full of sweetness, not deep or shallow inhalation, you can smell the warm happiness.

Kerry ordered a strawberry milkshake for Sikong Yao, and the seasonal strawberries and cold milkshake were really wonderful with Namonai sticks.

Milkshakes were first born in the United States, and there are two main types: "machine-made milkshakes" and "hand-cranked milkshakes". Traditionally, milkshakes are hand-cranked, and are generally sold in cold food stores, where the shake machine is made and sold, and customers buy and drink fresh.

In fast-food restaurants, most use large floor-standing shake machines, which usually sell three flavors: vanilla, strawberry and chocolate. Although this milkshake is made by machine, it is not an industrial product in terms of its size and packaging. This shake can last up to half a year, even if stored at room temperature. As a result, this new milkshake quickly became popular in various European countries due to its novel and unique way of drinking.

However, in order to prevent the situation of inventory at all, and the milkshake is also quite fast and convenient to make, in order to let customers get a better taste bud enjoyment, the milkshakes in this store are freshly made, the taste is quite real, 300ml of milk, 2 egg yolks, 900g of strawberries, 90g of white sugar, 300ml of cream, appropriate amount of mint, appropriate amount of vanilla flavor, appropriate amount of lemon juice combined into a drink, both simple and delicious.

Pour 30ml of milk into two egg yolks, stir together, add 15g of white sugar and an appropriate amount of vanilla-flavored essence, and heat the remaining 270ml of milk until boiling.

Then mix two parts of milk, stir and heat gently until it is very thick, then cover with a piece of greaseproof paper and set aside to cool.

Put the strawberries in a blender, add an appropriate amount of lemon juice and the remaining 75g of sugar, stir into a thick strawberry juice, stir the cream, and then add milk to complete the pour into a transparent cup, decorate a sprig of mint and a small strawberry, and it becomes a strawberry milkshake that costs three Canadian dollars, which translates to nearly fifteen dollars, which is not expensive.

Sikong Yao enjoyed the Namonai strip and strawberry milkshake with satisfaction, and showed a smile in satisfaction, while Clideau peeked at the sidelines, intentionally or unintentionally.

Sikong Yao suddenly said again: "Cledo, do you know where the doughnuts around here are the most famous?" ”

Krido was stunned for a moment and said, "What? Want to eat? ”

Sikong Yao shook his head lightly and said, "Of course I want to eat, but it's only a secondary purpose, this time my friend and I came to find someone, and I heard that she opened a quite famous donut dessert shop here." ”

Crido was a little embarrassed and said: "There are so many dessert shops that sell donuts in Canada, if you want to find a dessert shop that doesn't sell donuts, it's easier to find some." ”

Sikong Yao pondered for a moment, and then said: "It is said that I have already obtained a Michelin star, and I am only about fifty years old, and it is possible that I only look like I am in my forties." ”

Sikong Yao thought to herself that most of the people would not be too far from Roman Monet's age, plus the mentality of the pastry chef is generally very good, if it is a lady who loves beauty, she will look very young if she dresses up a little, so Sikong Yao added.

Clideo searched his mind for relevant memories, but he didn't get an answer, and said apologetically, "I'm sorry, if you don't know the signboard, I can't think of it." ”

Sikong Yao thanked him: "It's okay, it's okay, I'm just asking, I guess my companion will have a way to practice her." ”

Crido said with some curiosity: "Are you in a hurry to find her?" ”

Sikong Yao shook his head lightly and said, "That's not true, it's just that if I found her earlier, I would have been able to eat Michelin-starred doughnuts earlier, haha." ”

Just as Sikong Yao finished saying this, a heroic laugh sounded in his ears again.

"If you want to eat Michelin-starred doughnuts, why bother looking for them, there are them here." (To be continued......)