With the start of the game, everyone raced against time to enter their own cooking state, but this race against time was only for their hand speed, and their expressions and mood were extremely relaxed.

Most people are people who have seen the scene, and they don't get nervous or proud because of such a scene, and their hands are fast just because they are very skilled in desserts.

Since Sikong Yao and the registration form were reported together with Tomisis, the positions of the two people were next to each other, and Sikong Yao could see what Tomisis was doing now.

Egg white, egg yolk separation, low-gluten flour add cornstarch, baking powder, salt mix evenly, sieve and set aside, add 20 grams of sugar to the egg yolk, whip evenly, then add salad oil and milk in 3-4 times, whip until the egg yolk liquid is uniform and thick, there is no separation of oil and water, Tomesis's skills are perfect, Sikong Yao can not find any fault.

Sikong Yao not only sighed in her heart, this is a dessert chef taught by a mother with experience in the top sixty-four of the dessert master competition, which is really amazing.

Although Tomisis may not be very powerful at the level of professional level, but for Sikong Yao, she already feels very powerful, at least she can't be as fluent as she is.

Tomisis gently added flour to the meringue, and then quickly cut and mixed, and there was not a single flour particle in the liquid, which was enough to show how skilled Tomisis was.

And Sikong Yao also unexpectedly found that at this time, Tomisis had already begun to preheat the oven to 180 degrees, and the whole process was easy, as if he had practiced thousands of times.

Add lemon juice to the egg whites, use a whisk to make a large bubble in the shape of a fish's eye, then add 20 grams of sugar, and add the remaining 40 grams of sugar every 1-2 minutes, in two parts. until the egg whites are hard foaming.

Tomisis gently lifts the whisk, and the top egg whites are erected in a triangular shape without bending, which is the best state for hard foaming. Take out 1/3 of the egg white and mix it with the egg yolk that was mixed before, cut and mix evenly with a rubber spatula, then pour the mixed batter into the egg white, quickly cut and mix evenly and pour it into the cake mold immediately, the whole process is like a smooth flow. Without a trace of stagnation, Sikong Yao only felt that there was a gurgling stream of water that kept turning, and I have to say that Tomisis is also an extremely good pastry chef.

Although Sikong Yao does not have such a skilled craft as Tomisis, in terms of the amount of knowledge reserve, perhaps Tomisis is far inferior to it, and Sikong Yao can now rely on other people's materials to guess what kind of dessert others are making, which she has been thinking about and meditating for a long time before she can barely do it.

Not only does the observer have a very wide range of knowledge and know most of the recipes, but he or she also has to sift through the amount of ingredients used until the final judgment is made based on the actions of the cook. It's definitely not a simple thing.

In the past, when Sikong Yao was tried on his own dessert by others, he always felt that these ingredients and a piece of it must be this kind of dessert, and everyone could see it, but when he knew that he was sitting in person, it was really completely different.

It's just the same thing in the clouds, it's all eggs, flour and cream, and the combined product is really ever-changing, and there is no such thing as "definitely is".

Although I don't know what Tomisis is going to do in the end, at least now Sikong Yao can see that Tomis's materials and methods were used before. There is no doubt that it is a kind of cake, and according to the ingredients and the method of whipping, Sikong Yao judged that it was a chiffon cake!

Because no butter is added, and the egg whites are frothed. to provide enough air to support the volume of the cake, this kind of chiffon cake with a cloud-like flavor is a favorite of many people, and Sikong Yao will definitely not be mistaken.

There are quite a lot of cakes based on chiston cakes, such as light cheesecake, mousse cake, angel cake, etc., which is a sweet that everyone loves. If you are afraid of eating too much butter and gaining weight, the atmosphere cake without adding a little butter is definitely the best choice for people who are not fond of sports.

Immediately afterwards, Sikong Yao saw Tomisis prepare some dark chocolate and toss it into silk with a knife.

Sikong Yao speculated again, it seems that most of them are chocolate cakes, such a large amount, it is estimated that there are 110 grams, or even nearly 130 grams, it is possible, it is impossible to just use it for decoration, so the only explanation is chocolate cake.

The mellow chocolate and fluffy chiffon cake are very simple, but they are very violent! Basically no one can resist this temptation.

However, Tomisis then took out the cherries!

Cherries is the English word cherries, that is, the transliteration of cherries, but it is still very different from the common cherries in China, cherries are produced in the United States, Canada, Chile and other American countries with a large thick skin of imported cherries, began to be planted in China in the 90s of the last century, mainly distributed in Shandong.

In terms of appearance and taste, the difference between cherries and cherries is dark red or even black purple, which is a little larger than cherries, and is generally sweeter and harder than domestic cherries. The fruit is large, firm and juicy, sweet in the mouth, delicate in flesh, clear in color, colorless in juice, fragrant and delicious in the mouth, sweet and delicate, distinctive.

Chinese cherries are basically small red fruits that are sour, while cherries are bright and beautiful like jewels.

Sikong Yao was stunned, chiffon cake and chocolate are everyone's favorite chocolate cakes, and if the chocolate cake is added with cherries, it is the Black Forest cake that covers the clouds and the moon!

Black Forest cake is a famous German dessert whose full name in German is 'Schwarzwaelder'. It combines the sourness of cherries, the sweetness of cream, and the mellowness of cherry liquor. The perfect Black Forest cake stands up to every discerning taste. Black Forest cake is one of the specialties of the Black Forest, and the German word originally means "Black Forest Cherry Cream Cake".

The first prototype of the Black Forest cake appeared in the southern Black Forest region, which is a mountainous region in southwestern Germany, from Baden-Baden south to Freiburg.

Legend has it that whenever the cherries are harvested, the peasant women not only make the surplus cherries into jam, but also generously stuff the cherries into the middle layer of the cake when making cakes, or carefully decorate the surface of the cake as a decoration.

When making the whipped cream for the cake, a lot of cherry juice is added. When making the cake base, cherry juice and cherry liquor are also added to the batter. This cake, which is based on cherries and whipped cream, spread from the Black Forest and became the so-called "Black Forest cake".

Black Forest cakes became famous in the thirties of the last century and today they are the most popular dessert in Germany and have spread all over the world. In many parts of Europe, Black Forest cakes are always on the menu, whether in starred hotels or in ordinary restaurants. The most high-end Black Forest cakes are made with cherries, cherry juice and cherry liquor from the Black Forest.

Most pastry chefs use a lot of chocolate in their Black Forest. The dark chocolate crumbs on the surface of the cake are reminiscent of the beautiful Black Forest, hence the name that many people think of as the Black Forest.

But in fact, the real protagonist of the Black Forest cake is the delicious and rich cherries. In the past, there have been cases in Germany where consumers have sued a Black Forest cake for having too few cherries. Therefore, the German government has made a rule that the whipped cream part of the Black Forest cake must contain at least 80 grams of cherry juice!

There are many different opinions about the origin of the name "Black Forest Cake". One perception is that black chocolate chips are reminiscent of a black forest. Another view is that cherry wine, an important ingredient in Black Forest cakes, is a specialty of the Black Forest.

There is also a belief that the Black Forest cake that we commonly see today did not originally come from the Black Forest, but was probably named because the cake resembles the national costume of the Black Forest region, with black chocolate chips resembling a black coat, white cream resembling a white shirt, and the cherry on the cream is reminiscent of the Black Forest's characteristic pom-pom hat with red beads on a white background.

There are two generally accepted possibilities as to who is the founder of the Black Forest Cake. One of them is Joseph, a pastry chef from a coffee shop in Bad Godesberg near Bonn? Whether or not the Black Forest cake is as inconclusive as he claims to have been the first to invent the combination of cherries, cream and chocolate in 1915, just before the First World War, and the use of Viennese pancakes as a base for cakes and cherry wine to add to the creamy aroma, is as inconclusive as he claims.

But in any case, the Black Forest cake is definitely a top delicacy that no one can resist.

Sikong Yao suddenly remembered that Batisian had told her that when she participated in the Pastry Master Competition, Batisian stopped at the top sixty-four and made Black Forest cakes.

It seems that Batisian wants to let his daughter vent her anger, and show everyone this Black Forest cake, she will definitely make desserts no worse than anyone else!

And Tomesis was also ten years ago, and the Black Forest cake she made would definitely not disappoint Batisian's hopes, and Sikong Yao could almost feel how beautiful and delicious it would be.

However, Batisian never imagined that history is always strikingly similar, and on this day thirty years later, a battle between the Black Forest cake and the Austrian cake will be staged again! (To be continued.) )