Jean smiled and said, "Custard sauce has a lot of applications, in addition to squeezing it on the surface of bread for decoration, it is also very versatile. ”

Sikong Yao came to his senses: "For example, you can also sandwich it in bread, fill it in puffs to make stuffing, and so on?" ”

Jean nodded, "Yes, it won't look so greasy if you fill the puffs with custard sauce mixed with cream." The cream is quite greasy, it's high in calories, and 62% of the fat is made up of saturated fatty acids, which won't look too heavy when diluted with some custard sauce. ”

"Hmm......" Sikong Yao said with some concern, "But in this case, if the two sauces are mixed together, won't the taste become very strange?" ”

Jean shook his head lightly and said, "It's okay, custard sauce, originally called egg yolk cream, will not conflict with the taste of ordinary cream." ”

Cream, known as cream, cream, and klimt, is a yellow or white fatty semi-solid food extracted from cow's and goat's milk, and it is a dairy product made from a layer with a higher milk fat content in the top layer of raw milk before homogenization.

Ice cream is a term for a large amount of cream and clotted cream, because after raw milk has been left for a while, the less dense fat rises to the top. In industrial manufacturing processes, this step is usually done by a separator centrifuge. In many countries, cream is graded according to its fat content. The common whipping cream and fresh cream in the domestic market actually refer to animal cream, that is, cream extracted from natural milk.

Dairy cows raised on natural pastures usually eat pastures that contain some carotenoid pigments. This makes the cream from them a light yellow color, with a stronger taste and texture, and is mainly used as a decoration for cakes or as a filling for bread. Another type of cream produced by captive cows, which are mainly fed grains, is usually white, lighter in flavor and softer in texture, and is often used in drinks and as a decoration for cakes.

In Hong Kong, cream is often referred to as the former, while the latter is customarily referred to as cream, although both are Cream in English, but there are differences in taste.

Animal cream is often used in Western cuisine. It can play a role in enhancing flavor and flavor. It also makes the snack more crunchy and delicious. However, due to the increasing importance of health, vegetable cream has become the dominant cream consumption due to its cholesterol-free and similar taste to animal cream, in most cases. Almost replacing animal cream. Whipped cream is more versatile. Ice cream can be made, cake decorating, soups can be cooked, coffee and tea can be brewed, and much more.

Many people think. The cream used to make the cakes in the cake shop is freshly beaten, but it's not true. For the sake of profit, few merchants will use high-cost whipped cream. The main ingredient is plant creamer, which is actually a mixture of hydrogenated vegetable oil, starch hydrolysate, some protein components and other food additives, hydrogenated vegetable oil contains "trans fatty acids", and eating a large amount of it has certain harm to the heart, which has formed an international consensus.

Therefore, almost all of the food you see on the market today is non-dairy fresh milk, just like malglow is margarine, in fact, non-dairy cream is also artificial fresh milk, which is hydrogenated vegetable oil and then added to produce milky flavor to replace fresh milk. The non-dairy milk you buy is liquid, and after being frozen into pieces, you can cut it into the desired size, wrap it in pieces, and freeze it. When using, take out a piece of frozen cream, turn it into a liquid, and whip it with a whisk through ice water until the volume expands, and the corners can be pulled out without collapsing.

However, for Sikong Yao and Jean, or anyone who dares to call themselves pastry chefs, they will never allow such non-dairy fresh milk to appear in their works, and for pastry chefs, only freshly beaten cream is allowed to be used.

And in terms of taste, it is obvious that fresh animal cream tastes better, but the reason why non-dairy cream can be widely spread in the dessert food industry is also because it has more than half fewer calories than ordinary animal cream.

The animal whipped cream that has not been processed needs to be refrigerated in the refrigerator before whipping it, and the temperature must be low enough to whip the whipped cream, pour the whipped cream into a large bowl, add caster sugar according to the needs of the taste, generally speaking, add 10 grams of sugar per 100 grams of whipped cream, but Sikong Yao adjusted this ratio after consultation with Jean, instead of mixing the cream and custard sauce, it is better to directly make a filling filling between custard sauce and cream at the beginning, Such an offer was also endorsed by Jean.

The division of labor between the two is very clear, Sikong Yao is responsible for handling the cream, while Jean is responsible for making the puffs. Although Sikong Yao has not eaten puffs, but he has not done it himself, in this case, it is obviously better to leave it to Jean who has a certain amount of experience, the two of them are now a group of partners, only a reasonable division of labor and collocation, can burst out more powerful.

With the development of science and technology, the emergence of electric whisks, so that whipping whipped cream can be done with just one button into the field of cooking, perhaps such an easy and convenient thing is a great blessing for novice bakers, but the pastry chefs who have entered a certain realm will not rely on foreign objects to reduce the process.

Only by beating the blender by hand can you really pour your thoughts into the ingredients, feel the changes in the ingredients anytime and anywhere, and adjust the intensity and angle according to the feedback in time to further sublimate the food.

Some people predict that the future will be an era of fully automatic mechanization, but Sikong Yao firmly believes that cooking cannot be completed by machinery, and the key to making food delicious does not depend entirely on the high-end of the ingredients and the craftsmanship of the chef, let alone the advanced degree of technology, but by the absolute heart of the chef.

Only a hand-beaten blender allows pastry chefs to ensure that the whipped cream becomes thicker and thicker as the whipping process is delivered to their hands, and as the foam grows larger, the intensity needs to be adjusted in real time, which is something that electric blenders simply can't do, and that's why high-end pastry chefs prefer hand blenders.

Continue to whip, the whipped cream will become thicker and thicker, when the lines of the cream become clearer and clearer, make sure that the lines gradually become stiff, lift the end of the beating head, it will pull out the hard little sharp corners, so that you are done.

Different from the cream processed by Sikong Yao, the puffs that Jean wants to make are much more complicated in terms of craftsmanship, although Sikong Yao has seen the lightning puffs made by Roman Monet before, but it is different from the traditional puffs that Jean wants to make, the polka dot puffs that can be stacked into a tower.

Polka puffs focus on the crust, crust and flour filled with cream are sieved twice and baked at a low temperature to ensure a crispier puff shell.

Put butter and water, salt, sugar in the pot to heat, and stir with a whisk, after the butter is all melted, turn to low heat and add flour, stir vigorously for about 5 minutes, turn off the heat when there is a film at the bottom of the pot, due to the large amount, even if it is a man mount, it is not easy to do such a thing, Jean can't wipe his sweat, while there is still residual heat in the pot, put in a dozen loose eggs, stir quickly with a whisk, stir evenly, put the remaining egg liquid into the pot, and stir evenly.

After squeezing into a round ball on the baking tray with oven paper, dip your fingers slightly in water to smooth out the squeezed tips, and then use a sprayer to evenly spray a layer of water mist on the surface, this layer of water mist is used to moisturize the puff batter and ensure that they will not be dehydrated before entering the oven, so as not to have no humidity in the baked puffs.

The crunch texture needs to be compared, and if it is too dry, it will become like a soda cracker, which is definitely not the kind of feeling that the pastry chef wants the puffs to bring to the diners.

Bake in the oven at 200 degrees for 20 minutes and then bake at 160 degrees for 15 minutes, the batter will expand when heated, so there should be enough space between the small round batter squeezed on the baking sheet, and the batter should not open the oven door after it is sent to the oven, because the inside of the oven is hot convection, and the cold air will make the puffs unable to expand.

After dealing with all this, both of them are tired, it's okay for Sikong Yao, after all, he has experience in handling hundreds of people's food, and he won't be at a loss for the process of large quantities, but for Jean, it's a little difficult, but fortunately, his basic skills are very solid, and this level will not exhaust him.

Sikong Yao smiled and said, "What, this is tired?" ”

Jean smiled wryly, "There's too much batter, and it's very laborious to blend, but it's still within an acceptable range, so it's not too embarrassing." ”

Sikong Yao nodded and said, "Okay, then I'll leave the next silk drawing to come out, and the work of filling the cream will be up to you, how about it?" ”

As a boy, Jean naturally didn't want to show weakness in front of girls, but after weighing his current situation, he had no choice but to nod and say, "Okay, that's the only way." ”

In order to ensure that the puff tower can be successfully completed in the end, now is not the time to be strong, Jean knows very well what he is doing, this is not a sign of weakness, but a person who is really strong enough in his heart to be able to make the right judgment, if he delays the puff tower in order to show his manhood, it will be more than worth the loss. (To be continued......)