Where are there any people in the first class? Everyone looked at each other, and they couldn't say why.

However, it has only been three days since I entered the school, and it is impossible to say that I can recognize everyone in the class. Although everyone was talking and busy asking who this beautiful little girl was, they couldn't ask the reason, so they had to give up.

came to a conclusion: it's a local tyrant who lives alone in a dormitory.

As the first culinary college in Guangdong Province, the tuition fee is ridiculously high, but the facilities on campus are worth the price. There are some rich second generations who want to live in a dormitory with a single room, which may not be impossible.

The students of the first class looked at the beautiful girl with an embarrassed face in front of them, and their hearts were full of doubts.

But that delicate little face, no matter how you look at it, is pleasing to the eye, making people feel comfortable in their hearts.

If there's still some hope, that's good.

Sikong Yao saw the clue at a glance, this was clearly a dessert showdown, being caught by He Lai was enough of a headache, she didn't want to get involved in any class disputes.

As soon as Sikong Yao was about to open his mouth to explain to He Lai, He Lai pushed it to the operating table.

"Go ahead and bring glory to your class!"

He Lai is a counselor in the dessert department and a tutor in the first baking class, so he naturally doesn't want his class to be looked down upon. When I learned that Mr. Lin Qing, who was instructing baking skills today, was going to take the entrance test, he rushed over, and met Sikong Yao, who claimed to be in the first baking class, on the way, so he grabbed him.

was pushed to the operating table inexplicably and inexplicably, Sikong Yao had to sigh, isn't this the so-called "man is a knife, I am a fish and meat"?

"Teacher, there's only some flour and eggs left here, and I don't know how to make desserts, but I'm just a novice, so let me go."

Sikong Yao turned to He and said, but she wanted to shirk it, she looked at the students in the first class of baking, and her faces were full of longing, and she couldn't bear to refuse, even Sikong Yao, who hated trouble, had to be soft-hearted.

I had to add again: "Okay...... Then I'll give it a try. ”

Sikong Yao gently pinched a handful of flour on the countertop and sighed, "Dessert...... It's been three years......"

Sikong Yao washed his hands and began to make noodles, and he used fresh milk instead of water and noodles. That technique was tepid and orderly, but it made all the students in the second class dissatisfied.

Someone in the crowd laughed: "If you lose, you lose, why do you have to find someone to come out and delay time?" ”

In the eyes of the students of the second class, Sikong Yao is just a car in the mantis arm, dozens of people have lost to Ke Qing, can there be one more person, and the first class can turn defeat into victory?

Hearing this ridicule, the students in the first class were immediately unhappy, and there were faint signs of a big fight without saying a word. But they were all suppressed by He Lai.

"Watch carefully, don't make trouble."

He Lai is an expert in noodles, looking at Sikong Yao, who had nothing to do, frowning slightly, and muttering, "This technique is not bad." ”

Sikong Yao ignored the nonsense of others, and just quietly faced herself, as if the whole world was no longer involved with her at this moment. Sikong Yao added a large piece of butter to the batter again, and the original white batter had a light yellow, so bright, under Sikong Yao's kneading, it was very good-looking.

Everyone exclaimed, is this butter dough to be made into puff pastry?

"No, it won't! It turned out to be puff pastry, playing puff pastry fermentation in front of Ke Qing, it was too self-sufficient, right? ”

"That's it, does she think she can compare to Ke Qing?"

"This puff pastry is thin but not rotten, crispy but not broken, and the grasp of the heat is extremely harsh, and there can be such talents in a class?"

Seeing that Sikong Yao actually chose to make the same puff pastry as Ke Qing, the people in the second class were sneering and laughing at Sikong Yao's inadequacy.

Indeed, Ke Qing's skills are already outstanding at this age. Some experienced pastry chefs may not be able to grasp the heat so accurately.

However, no matter how sarcastic the audience was, Sikong Yao remained silent, just kept kneading the dough in his hand, took two eggs, removed the egg whites, and put the egg yolks into the dough.

Someone in the audience said disdainfully: "What should I be, it turns out that I want to make puff pastry tarts?" Such a popular street dim sum, also want to win Ke Qing's 100-layer crisp loose? Amusing! ”

Egg Tart, also known as EggTart, "tart" is a transliteration of the English word "tart", which means a pie with an exposed filling. Generally, it can be divided into three types: butter egg tart, puff pastry egg tart, and Portuguese egg tart.

Looking at the dough of Sikong Yaohe, it is clear that it is the dough of the puff pastry egg tart.

Some people can't help but laugh, this puff pastry tart has a thicker tart crust, so the amount of filling is less than that of butter tart, and its winning way lies in the taste and quantity of puff pastry. And the puff pastry egg tart is just dozens of layers of puff pastry, how can it be compared with the hundred-layer puff pastry baked by Ke Qing? What's more, Ke Qing's honey waxing makes the hue of the hundred layers of crisp and loose almost perfect, which is not comparable to a mere egg tart at all.

If this is really the case, Sikong Yao will definitely be defeated.

In the end, Sikong Yao really took the paper plate mold of the egg tart, and the students in the first class had to shake their heads. If this egg tart is placed in normal times, it is also a street snack suitable for all ages. But this is not a place where anyone can come to it, this is the top culinary academy in the country, the St. Edro Culinary Academy. Here, egg tarts, worthless.

Compared with Ke Qing's 100-layer puff pastry, even if you are an egg tart fanatic, you have to praise the 100-layer puff pastry to be more delicious. After all, egg tarts are always just egg tarts, and such a popular snack will not work in the Saint-Ed-Luu Culinary Academy.

He Lai also shook his head, it seems that the girl in front of him is really just a dessert beginner, and she can only make this most basic dessert egg tart. It seems that today, the baking class is really at the end of the road.

The dough was divided into two halves, half of which was rolled into a thin layer of dough, and after being covered with a layer of puff pastry, Sikong Yao began to roll out another dough. It's just that this shortbread seems to be a little too much?

As the counselor of the dessert department of St. Yi De Lu Cuisine College, He Lai Neng naturally did not lose his name, and immediately saw Sikong Yao's intentions. Sandwich the puff pastry with two layers of crust so that the ghee inside the puff pastry does not run out when rolling out the puff pastry. But this is a very low-level way of handling it, and only beginners who are not confident in the work of rolling dough will do so.

Ke Qing looked at Sikong Yao, and also shook his head and said, "This is done to prevent the leakage of shortening, right?" Although you can avoid the trouble of causing ghee to flow out when rolling the dough, being so greedy for convenience will only lead to your puff pastry being too thick, and the gains outweigh the losses. ”

Sikong Yao carefully covered the dough, and after breathing a sigh of relief, he also said, "Yes." ”

In this way, there is only one final step left in the process of making tart crust, which is folding.

The thin dough is folded in half repeatedly to form layers of puff pastry. Generally speaking, the limit is when a piece of paper is folded in half seven times, and the same is true for the dough, which is exactly 128 layers.

The tart crust made by Sikong Yao was so thick that it was only folded in half six times before it reached a saturated state. In this way, with a sixty-four-layer puff pastry tart against Ke Qing, even a fool knows who wins and who loses.

The students of the second class kept shouting, and the ridicule made the students of the first class even more uncomfortable, and the students of the first class all gave up, and this last rescue was nothing more than that.

Sikong Yao filled it with cold water with plastic wrap and applied it to the tart skin. This is a cooling technique in order to shrink the dough so that the gaps between the layers of the skin are wider, so that the puff pastry is fluffier. But how fluffy the 64-layer puff pastry is? The same only has the effect of defeat.

The tart skin was cut into a suitable size by Sikong Yao and put into the mold, and poured with butter, egg yolk and condensed milk to make the filling.

In the end, a total of six egg tarts were put into the oven.

220°, time twenty minutes.

Ke Qing didn't want to say anything, but the girl in front of her was baking like this, completely ignoring the heat, and just setting the baking time, which was really insulting the dignity of a pastry chef.

"You can't help but look down on baking too much, even if you lose, you should respect your work, look at the fire, okay?"

Sikong Yao lazily played with the remaining flour and said nothing.

Twenty minutes later, the tarts are baked. Surprisingly, the color of the puff pastry egg tart was so attractive, not inferior to Ke Qing's hundred-layer puff pastry. The slightly raised egg skin on the filling is even more appetizing, and the most amazing thing is that in the middle of the puff pastry, there is a slight interval, which is a yellow butter skin, and on both sides of the yellow skin, there are sixty-four layers of puff pastry, a total of one hundred and twenty-eight layers!

Sikong Yao said with a smile: "Minghe Restaurant specially made, special puff pastry egg tart." ”

Qing Ke was shocked and asked, "How is it possible!" ”

Sikong Yao ate the puff pastry egg tart by herself, and let the fragrance of butter and eggs melt with the puff pastry. The puff pastry is crunchy and delicious, and the egg tart is mellow and fragrant, which is really amazing. In particular, a yellow line in the puff pastry layer adds a lot of color to the shape of the whole egg tart.

"How could it be, I added two parts of puff pastry and a layer of butter flakes to the two layers of tart crust. In this way, the two layers of crust are folded in half six times each, and the butter flakes can solve the defects of the lack of taste of the puff pastry tart and create 128 layers of puff pastry. ”

Sikong Yao broke through the mystery, and everyone was surprised, this ordinary egg tart can be so magical!

Ke Qing took a step forward, and also paid for one, tears wet her eyes, and she was silent, so she had to shake her head self-deprecatingly. Finally, holding back tears, he asked, "I lost, what's your name?" ”

Sikong Yao turned around and left, and replied casually, "Sikong Yao." ”

Everyone silently recited the three words "Sikong Yao" in their hearts, and they were all moved by it, this puff pastry egg tart is an ordinary street snack, but it is transformed by Sikong Yao, which is really convincing.

Sikong Yao had been gone for a long time, and everyone had just recovered from that exquisite skill, and the applause roared like thunder.

Suddenly, there was another cry of surprise in the crowd.

"Sikong Yao? Isn't Sikong Yao the baking champion of the provincial sweetheart cup three years ago! ”