The aroma of milk coffee and the sweetness of orange juice are combined with each other, and a cup of orange-flavored crème brûlée gradually reveals its face under Sikong Yao's hands, and the faint fruity aroma and the aroma of coffee are blended together, which is very intoxicating.

The coffee wine, which combines a caramel macchiato and Cointreau, has an incomparable aroma that makes you feel like you are in an orange farm, with the warmth of the sun shining on you.

Although neither of these ingredients is the most correct way to use tiramisu, the coffee wine made by Sikong Yao is a completely different flavor from Lute's, which has a unique style, after all, she did not plan to make traditional tiramisu from the beginning.

Traditional cuisine is certainly worthy of recognition and admiration, but innovation and breakthrough are the prerequisites for making the world of cuisine broader.

After everything was ready, Sikong Yao also began to prepare for the production of tiramisu.

Tiramisu is now known to everyone. More than a decade ago, it was an expensive pastry in China that only a handful of high-end Western restaurants could offer, and only a few people could taste it.

Fortunately, the production of tiramisu is actually very simple, as long as the ingredients needed to make it are prepared, as for the most important ingredient of tiramisu, that is, cheese, the frosted fresh milk cheese placed in the freezer by Sikong Yao has also reached the optimal temperature, and everything is ready to continue, so this once noble dessert can finally put down its body and come to Sikong Yao's hands.

In fact, there are many recipes for tiramisu, as long as the ingredients are ready. The taste will not be bad. The most traditional tiramisu is served without gelatin tablets and has a soft texture, so it is often served in glass containers and eaten with a spoon. In order to make tiramisu in the shape of a cake that can be cut into pieces, many recipes add gelatin slices, Sikong Yao thought for a moment, although she already had a blueprint in her heart, but for the sake of prudence, she still thought about it carefully, and finally determined the tiramisu recipe she wanted to make.

There are countless ways in which tiramisu can be changed. Some chefs use other ingredients. For example, using Panatoni instead of finger cookies. Cheese pulp has different raw materials. Some use whole raw eggs, while others don't put eggs at all. Spirits are sometimes made with Madeira, brandy, Porto wines. Dark rum and Konyak.

Sikong Yao finally settled on. It's an egg roll. Fresh milk cheese, Cointreau orange wine and caramel macchiato, an alternative combination. What kind of taste will be obtained, even Sikong Yao himself is not sure, but there is an urge to try it in his heart.

Compared to Sikong Yao, Lute's technique is obviously more skillful and fast, soaking the gelatin tablets in cold water for 5 minutes to soften, Sikong Yao knows that he is making pure European tiramisu.

Whip the mascarpone cheese softly, add the Madeira wine and lemon juice and mix well, mix the egg yolks with 25 grams of caster sugar, beat in hot water until the color is white and the sugar melts.

Add the softened gelatin slices, stir constantly to make the gelatin slices completely melt, set aside after a little cooling, beat the cream and 25 grams of caster sugar until wet foaming, mix the beaten cheese, egg yolk and whipped whipped cream respectively, stir evenly into cheese paste for later use, mix the coffee powder with a little hot water, and add the coffee wine after cooling.

Cut the tough biscuits into the right size, dip a little coffee liquid and put them at the bottom of the mold, pour half of the cheese paste on top of the biscuits, put a layer of coffee-soaked biscuits, and then pour in the remaining cheese paste, knock the mold a few times to make the bottom cheese paste flat, put it in the refrigerator for half an hour and then eat, the whole process is as simple as a common meal for Lute, but it is still a little difficult for Sikong Yao, I have to say that the level gap between the two people is reflected at once.

However, although Lute's strength was enough to make Sikong Yao embarrassed, in fact, he didn't use all his strength, he could complete the above operations at more than twice the speed, but he didn't want to make the gap with Sikong Yao too big, so as not to dampen her enthusiasm for learning.

However, Lute's kindness is obviously superfluous, for Sikong Yao, she will only become more and more frustrated, and will not be discouraged by this little thing, the strength of the opponent, in other words, his own weakness, as long as through unremitting efforts, Sikong Yao firmly believes that he can shorten the gap, sometimes, it is not that the opponent is too strong, but just because he is too small.

Sikong Yao knows how big the gap is between herself and the first-class pastry chef, although the concept is very vague, she also understands that there will be a day when she will be able to shorten the gap and continue to move towards the peak of first-class.

The egg yolk is beaten with a whisk until it is thick, and the water and caster sugar are poured into the pot together and heated to boil until it boils.

After pouring the egg yolk, continue to whip it with a whisk for about five minutes, at this time the temperature of the egg yolk paste has dropped, Sikong Yao felt that the temperature was close to the temperature of his palm, and poured the cooled egg yolk paste into a large bowl for later use.

In another bowl, add the cream cheese that has already been prepared, then whisk with a whisk until smooth, mix with the egg yolk paste and mix well

Take a layer of egg rolls, quickly dip them in coffee wine, let the dry egg rolls coat the coffee wine, then spread on the bottom of the cake mold, and repeat the process carefully and constantly until the bottom of the cake mold is covered with egg rolls, then pour in half of the cheese batter.

Layer a layer of egg rolls dipped in coffee wine on top of the cheese paste and pour in the rest of the cheese paste, the process is repeated over and over again, piling up layers of deliciousness, putting the tiramisu mold in the refrigerator, and when the cheese paste has solidified, it can be released.

The equipment of the International Association for the Study of Gastronomy is very advanced, using the concept of molecules, which can quickly reduce the temperature of food, which would have taken 4 hours to solidify the cheese paste of tiramisu, but with the help of advanced equipment, this whole thing takes less than half an hour.

In their spare time, Lute and Sikong Yao exchanged their thoughts about tiramisu.

Lute was very knowledgeable and knew almost everything about cooking, and he wanted Sikong Yao to recommend, "Do you know? In Paris, France, MCAKE improved the production process of tiramisu, so that the tiramisu was extended, and made a cake called the symphony of coffee, in which MCAKE's Chablé parfait and the symphony of coffee are the most famous. ”

Sikong Yao nodded, MCAKE is an exclusive cake brand created by the century-old French brand "Maxime" for global gourmets, they perfectly present the pure French puff pastry process, and the taste temptation is extreme.

MCAKE has always been a well-known brand of French local cakes for a hundred years, its insistence on romance, elegance and quality has never changed for a hundred years, and has always been the taste of Paris.

The spring wind blows through Paris, sitting in Maxime, and the hustle and bustle of the world cannot be heard. The cake in front of him made him distracted, about desire, he still can't exhaust everything, even if he can examine the light and darkness of the entire human race, but why can't he resist the traction of a sweet tooth? Is he Jill? Deleuze, the most famous postmodern philosopher in France, tries to find the truth in the gap between vanilla and puff pastry, MCAKE is as elegant as a mirror reflecting the style of Paris, and endows those who have dreams of life with a wonderful delicious enjoyment and an indispensable sense of life.

In recent years, MCAKE has been newly landed in Shanghai, incorporating more modern B2C marketing and more humanistic service concepts, customers only need to press a few mouse buttons on the Internet, or make a phone call, everything else will be taken care of by MCAKE, they allow guests to enjoy the best products and services at the best time, is a supreme chivalry.

MCAKE's most famous dessert is a sabrie dessert made of three layers of coffee-colored mille-feuille puff pastry and two layers of custard sauce, although the material is simple but the production process is extremely complicated, the master has to repeat the dough to fold out 4096 layers, compared to the 1024 layers of general brands, such puff pastry is loose enough, classic enough.

For the persistence and persistence of romance and elegance, MCAKE, which has not changed for a hundred years, is a brand that every pastry chef will be familiar with, and Sikong Yao is definitely no stranger to this, and she is also very excited at the thought of integrating Saburi into tiramisu, that combination, it must be very delicious.

Sikong Yao smiled and said, "The handmade biscuits in this shop on Tous Les Jours are also very interesting, I don't know how they compare to Sha Bulei." ”

Tous Les Jours, a well-known bakery brand owned by CJ Group, Korea's largest food company, is a healthy European dessert shop that offers homemade bread and cakes that focus on ingredients and make the most of the natural flavor of ingredients.

They are a high-quality chain bakery brand with "handmade, healthy and delicious, trustworthy, and classic European style" as the core of the brand. Its products include: bread, cakes, cookies, sandwiches, coffee, ice cream and other delicious dishes. It has opened more than 1,600 stores in South Korea, China, the United States, Vietnam and other countries, and is well received by consumers.

Although it is a Korean confectionery shop, its name does mean "every day" in French, and Tous Les Jours is one of the few handmade confectionery shops that accurately brings out the freshness of the dessert products. (To be continued......)