Sikong Yao was out of breath and ran all the way over, which took her a lot of strength. Although the Harley-Davidson with punk men helped, it only cut back a little. This building was unexpectedly huge, and when it came up from the downstairs to the trial room, it almost made Sikong Yao run and break his leg.

The bell rang to announce the start of the mounting test.

Sikong Yao raised his head and smiled awkwardly, and said, "I'm sorry, I'm late, I haven't missed the time, right?" ”

When, when......

The bell rang one after another, and for a while everyone focused on Sikong Yao's body, and the cold atmosphere made Sikong Yao feel a little bad, and the embarrassment was even worse.

Sikong Yao scratched his head and smiled far-fetchedly: "I want to ...... I should have arrived before this ringing, right? Examiner, can I take part in the test? ”

Sikong Yao cast a pleading glance at Teacher Chen, who was holding the roster, except for He Lai and Liu Yaqin, it was obvious that he had more right to speak.

The examiner glanced at Sikong Yao, and then snorted coldly: "Name." ”

Sikong Yao's eyes were overjoyed, and he said gratefully: "Sikong Yao! ”

The examiner recorded Sikong Yao's presence on the roster, and then reprimanded: "Hurry up, don't grind!" ”

Sikong Yao bowed deeply and said, "Thank you, Lord Examiner!" ”

Like a happy rabbit, Sikong Yao came to a position in the back row of the test room rather than running, not to say, jumping.

He Lai was even more ecstatic, as long as Sikong Yao could appear in time. The previous anger has vanished.

But this matter obviously won't end so easily, and for Sikong Yao's five absences, He Lai felt that he had to teach Sikong Yao a good lesson.

Throwing a reprimanding look at her, He Lai's round eyes were like an angry male leopard's gaze, and Sikong Yao's back was a little chilly.

Sikong Yao smiled awkwardly at He Lai from a distance, and then took a step sideways, hiding her figure behind a classmate in front of her, in order to avoid He Lai's anger, and now she knew that she was in trouble.

"I hope Teacher He won't be too angry......" Sikong Yao was praying some useless prayers, which was obviously impossible.

Sikong Yao shrugged helplessly. He no longer paid attention to the anger of Helai. Sooner or later, the most troublesome thing at the moment is to consider how to deal with the next mounting experiment.

There are a total of seven final exams in the first semester of the Department of Desserts, corresponding to the six basic skills of dessert cooking: baking, molding, dough mixing, whipping, quantity, and decorating. and a free dessert dish.

So far. Sikong Yao has been absent from five trials. In other words, coupled with the decorating trial she is currently in, she only has one dessert left to play freely.

The transfer agreement between Sikong Yao and the vice president is that Sikong Yao must get a perfect score in more than two of the seven subjects in the final test.

At this time, there is no need to ask for more than two doors. If she wants to make it to the dessert department, she will have to get a perfect score in the rest of the piping test and the next dessert dishes.

There are not many opportunities left for Sikong Yao, and the difficulty of the task should not be underestimated.

It may not be difficult to get the first place in the homework test, but it is not easy to get a perfect score, and the slightest mistake will affect the final score.

The judging criteria for the test are very strict, even if you sneeze or cough during the test for your own reasons, it will be considered rude and you will not get a full score.

And for Sikong Yao, who has not undergone professional training, she doesn't know how to carry out this trial, and the only thing that makes her feel a little relieved is that she will not feel unfamiliar with the piping bag and all kinds of piping mouths in front of her.

Piping is the process of laminating different patterns and patterns on cake crumbs or other products with paste-like decorations.

Making some decoration on the surface of an object is also a craft in life, and it is also an art for those who like to appreciate it.

No matter how varied the cake is, how it shapes, and how it is decorated, the cake framed with whipped cream always occupies the most important portion in the hearts of diners. In many people's minds, only cakes decorated with whipped cream can be called decorated cakes.

It seems to be a simple whipped cream decorating, but there are always all kinds of troubles when it comes to operation.

The more difficult point is how to whip the whipped cream? And the headache for the pastry chef is how to whip the whipped cream and melt it after a while.

So much so that what method should be used to apply whipped cream, and how to always spread unequal whipped cream on the cake, etc., are all problems for novice decorators.

As a novice in the dessert major, the final assessment of the first semester is aimed at the novices' use of elementary techniques.

The difficulty of the assessment lies in whipping the cream by yourself and decorating the cake according to Liu Yaqin's demonstration.

Just in time for the time, Liu Yaqin's whipped cream was in the most fluffy packaging, and after being put in with a piping bag, she chose a flat-toothed piping nozzle.

Piping nozzles come in a wide variety of shapes to suit different needs and shapes. The first piping nozzles were only flat and sharp. The flat teeth are able to squeeze out long, flat cream flowers, which are perfect for shaping flowers. and tines to create a more dynamic and streamlined wavy shape. Each type of piping nozzle has a corresponding way of use and a corresponding shaping object, and in order to master the use of all the piping nozzles in a short period of time, it takes two or three days just to memorize the handouts.

And compared to the theoretical tirade, in fact, the operation is the most difficult thing. The difficulty of decorating lies in the combination of strength and grasp and speed, which affects the speed of the cream overflow and the continuity of the shape, and speed is the key to ensuring beauty, if the speed is not enough to keep up with the power of the decorator, then the squeezed cream is a thick slice and lifeless.

Although Sikong Yao did not receive professional training in the St. De Lu Culinary Academy, the essential points were also kept in mind.

Actual mounting is not a very difficult task, as long as you control the combination of speed and power, of course, just doing this is enough of a headache.

It is said that the world's best decorator is the chef of a three-star Michelin-starred restaurant in Austria, Alfred? Muzier. This legendary female piping master has only one flat-toothed piping spout and can create any look she wants. When the whipped cream reaches the hands of such a person, it is as if it has life.

Whether it's the simplest of the piping flowers, the roses, the jade, or even the calendula and dancing orchids, she has them all at her fingertips.

If the decorator is the central force of the pastry room, he shoulders the key position of the activity in the image window of the pastry room.

And Alfred? Muzir is definitely the soul of this pastry shop.

Alfred? Muzier's decorating speed, which is said to allow him to frame four cakes with both hands in less than a minute, is breathtaking.

Of course, with Sikong Yao's current level, he is categorically unable to compete with Alfred? Muzir is on a par. However, it is more than enough to cope with this piping trial.

What Liu Yaqin disguised on the stage was the most basic way of decorating, "lining", "sealing snow" and "framing" for the chiffon cake.

The so-called "lining" is the filling of the cut chiffon cake, and the fruit pieces, jelly and cream are evenly spread in the sandwich of the two layers of cake base, paying attention to precision and quantity.

"Sealing the snow" is to wrap a chiffon cake with a filling with a layer of cream, focusing on the measurement of the side cream and the control of the top layer, which requires extremely careful thought.

However, "lining" and "sealing snow" are not big problems for decorators, and the most difficult point, and at the same time what diners are fascinated by, is always "framing".

"Framing" is the final deployment of the cake that has been smoothed out with cream, and on top of the assessment of this link, Liu Yaqin does not have any treaty constraints, as long as the most beautiful decoration can be made.

Then the students want to carve a phoenix out of cream, and that's absolutely no problem. Of course, with the current class of students' craft, they certainly can't do it.

Even if it's to put Alfred? Muzir found it, and it would have taken most of the day. Not to mention that there is only one hour of assessment time.

Liu Yaqin demonstrated "Lizi" and "Fengxue" for the students, and roughly talked about some of the main points of the theoretical lecture notes that have been said countless times, but this is very new to Sikong Yao, and she happily wrote them down.

Immediately, Liu Yaqin demonstrated several basic ways of mounting flowers, using a rose made of a flat-toothed mouth, squeezing out the length of a petal just right each time, and adding a special technique, using the rotation of the wrist joint to drive the disconnection of the cream petals, outlining the lifelike beauty of the petals.

Each time the petals are longer than the previous one, spinning from the inside out, outlining a brilliant white rose in a matter of seconds.

Since it was only a demonstration and some key points, Liu Yaqin's speed was not very fast. But when she finished making the three roses, she felt that the students probably understood them, so she didn't explain them in detail.

The moment Sikong Yao blinked, he missed the dynamic of Liu Yaqin's shot, and when Sikong Yao came back to his senses, Liu Yaqin didn't know when he had already framed twelve roses for the cake, and the speed made Sikong Yao feel as if it was simply a piping mouth that could squeeze out the shape of roses.

Sikong Yao was stunned for a moment, and then his heart swelled with infinite joy, "Ah...... It seems that this St. Edro Cuisine Academy is really extraordinary. (To be continued......)