The middle-aged man laughed and said, "Haha, you little girl is so interesting, I just said it casually, do you still believe it?" ”

Sikong Yao pursed her lips and said, "Well, Uncle has no reason to lie to me. ”

Sikong Yao thought to himself that this uncle really couldn't stand the blow, didn't he just lose to a person younger than himself, as for locking himself in this inaccessible place?

The middle-aged man sighed and said, "You little girl is really interesting, you actually believe it like that." ”

The middle-aged man originally thought that Sikong Yao definitely didn't believe it, and he was ready to boast about his past scenery in the future, but he didn't expect Sikong Yao to believe it so easily, which made him very depressed.

Sikong Yao shrugged and said, "You have no reason to lie to me, and you are so powerful, it is only natural that you can become the royal dessert chef of the French royal family." ”

The middle-aged man suddenly had an epiphany, Sikong Yao was not wrong to say this, his strength was so strong, and it was right in front of him, which was already the best illustration in itself, what reason did Sikong Yao have not to believe it.

Thinking like this, the middle-aged man looked at his fondant masterpiece, and felt that it was so beautiful, and he suddenly felt good in his heart.

The middle-aged man suddenly realized that once he had self-confidence, many things were far better than he imagined.

The middle-aged man then laughed out loud and said, "My Romain Monet's cooking is really so good!" ”

Sikong Yao's heart was immediately stunned, and when she mentioned who the last French royal pastry chef was, she couldn't say her name. But the name Roman Monet is not unfamiliar to her at all! In the dessert world, he is also one of the best figures, when he was young, he is said to be known as the dessert genius of the era with Louis, but later disappeared, no longer appeared in the public eye, and gradually disappeared, it turned out to go to the French royal family.

A person who works in the royal family probably means that he is isolated from the outside world, after all, no nobleman wants to share a chef with others, thinking that this is something that will make his status cheaper. So when Romain Monet went to the French royal family, he naturally disappeared from the public eye.

Sikong Yao said again: "But the fondant technique should be a common technique in the UK, France." It should be rarely used, right? ”

France has always been known for its romantic passion. The purple Provence and the quietly flowing Seine tell one romantic story after another, and another representative symbol is French desserts. Desserts represent sweetness and love. This coincides with the romance of the French nature. Therefore, the French have a special preference for desserts. They are obsessed with researching a variety of desserts and adding a romantic element to them, and the dazzling array of French desserts sparkles with exquisite and seductive brilliance. You can't help but yearn for it.

Therefore, French desserts, such as macarons or Oberla, are very romantic styles, and complicated techniques such as fondant are rare.

Roman Monet sighed and said, "Little girl, it's not right for you to say that. ”

"Huh?" Sikong Yao snorted and asked, "Why?" ”

Romain Monet explained: "Desserts have no borders, whether in France or England, fondant will not be excluded. ”

Sikong Yao nodded and said, "I also know this, but do the French appreciate the fondant technique?" Add it to macarons or napoleon crisps, it's nondescript, no matter how good it is, it can be matched. ”

The French regard Napoleon as a hero, but everything that is outstanding must be named Napoleon, so it can be seen how delicious Napoleon pastry is, and we can also see what kind of preference the French have for this dessert, and even named it after the most admired Napoleon. Napoleon's pastry is Millefeuille in French, that is, there are a million layers of puff pastry, so it is also called Millefeuille, which is made of three layers of brown mille-feuille puff pastry, sandwiched with two layers of custard paste, rich in taste, whenever the fork is scooped down, the shortbread will crack in response to the sound, making a crisp sound, every bite is like knocking a note, bringing the most pleasant mood.

If you add fondant piping on the top, I believe it doesn't match.

Roman Monet nodded, but then added: "But you forget, Mousse is also quite famous in France. ”

Sikong Yao pondered for a while, Mousse is probably an existence that will not be hated in the world.

Roman Monet said slowly: "There was a man who combined fondant and mousse, and then defeated me, so that I had to leave the French royal family, and when I came out, I found that I was out of step with this world." ”

The time of isolation from the outside world has made Roman Monet completely disconnected from the outside world, and when he came out, he found that he could no longer keep up with the trend of the times, and was finally eliminated.

Sikong Yao suddenly realized why Bai Xia would give up his position in the French royal family, because there would stifle the talent of an excellent pastry chef, no matter how outstanding his ability was, but if he had been making the same dishes for the nobles for many years, he would lose the opportunity to progress, in other words, he would be eliminated by the times, and one day he would be banned, and he would be finished.

Bai Xia was aware of this, so he was reluctant to stay in the French royal family.

Roman Monet sighed and said: "After coming out of the royal family, my dessert technique is no longer accepted by this world, and nowadays, in addition to the pursuit of taste enjoyment, visual enjoyment is also equally important, I can't do it anymore." ”

"So you're here to study fondant techniques?" Sikong Yao asked.

Roman Monet nodded and said, "Yes, although I lost to him, I am not wronged, it was he who made me realize how insufficient my own dessert dishes are." ”

Sikong Yao smiled: "Then this is a good thing." ”

Roman Monet nodded, and said: "Yes, it is thanks to him that I will leave the French royal family and have the opportunity to get in touch with the different beautiful sides of this world."

Sikong Yao carefully pondered Romain Monet's fondant technique, and suddenly found something that was not quite similar to what he saw, Romain Monet's fondant gave people a porcelain-like smooth feeling.

Roman Monet said proudly: "How is it, not bad, right?" This is made with dry pes. ”

"Dry Pace?" Sikong Yao was puzzled.

Roman Monet demonstrated for Sikong Yao, whip the egg whites in the stirring basin until the foam can pull out softpeak, that is, sticky and smooth gel bubbles, and then divide 250g of sifted powdered sugar into five times and add it to the beating, until the meringue becomes viscous, add Tylosepowder, that is, 1 tablespoon of fibrous gel, and 2 teaspoons of white oil, and knead it into a ball by hand. Take the white oil into the palms of both hands and rub it back to warm, then knead it into the dough.

Roman Monet explained: "This is Ganpest. ”

Sikong Yao said puzzledly: "What's the difference between this and ordinary fondant?" ”

Roman Monet explained: "Dried paise is a type of sugar noodles, but the texture is a little different from fondant, it can make a more delicate sugar flower, and when dried, it is a bit like porcelain, crisp and crumbly to the touch. However, the dried paise is air-dried faster than fondant, so the sugar flower is also relatively fast, and all unused dry paise materials must be sealed and stored to prevent them from drying and hardening. ”

Sikong Yao dipped a little of his finger and ate it, the delicate sugar and egg whites were skillfully blended together, and he couldn't help but praise: "The taste is very delicate, and it is not too sweet, but it is quite in line with the taste of Asians." ”

Roman Monet nodded and said, "Adding a thickener to the meringue frosting to make the frosting form a dough shape is the dried pess commonly used to make sugar flowers." Because it contains egg white, it dries quickly, and can be quickly set when making sugar flowers, which saves time in operation; For beginners, this quick-drying feature can make shaping difficult, and it takes a lot of practice to get the hang of it. Dried paes, made with freshly whipped egg whites, are more malleable, but they dry relatively quickly and should be used with caution by novices. I also studied for a long time before I managed to grasp the use of dry pes. ”

Seeing Sikong Yao's eager eyes, Roman Monet asked knowingly, "Do you want to try it?" ”

Sikong Yao took the stirrer with a smile and said, "Okay! ”

The feel of dry peas, which is completely different from merinue, has become a little thicker because of the addition of gel, and it feels like the air resistance of meringue has increased, which is a completely new feel, but quite interesting.

Roman Monet proposed: "Give it a try. ”

Sikong Yao nodded, took some dry pess and kneaded them in his hand.

Fondant or dried paise is not used in a piping bag, it is more viscous than the cream used for piping, and can be grasped as plasticine, which is why fondant can be used to create more shapes.

However, when Sikong Yao was about to pull Gan Peisi away, he found that Wu had broken in half and failed.

Sikong Yao was stunned for a moment, this dry Pace dried faster than she imagined.

Gasping for air, Sikong Yao was shocked: "This is too fast......"

Roman Monet smiled and said, "Just practice more." ”

Sikong Yao shrugged, this is an art that requires a combination of speed and skill, and it is definitely not something that can be practiced overnight.

Roman Monet said: "This is also the essential, when pinching the flowers, both hands should hold the dry pes, only use the thumbs of both hands to plasticize, and the palms are used to isolate the air, so as not to dry the paise too quickly." ”

Sikong Yao nodded knowingly, and took some dry pess to practice tirelessly, but it is easy to say, but it may not be possible to do, and I didn't find the feeling after doing it several times, but the Nara deer on the side ate all the pinched dry pes, and enjoyed it well. (To be continued......)