Facing the scorching battle intent, even Sikong Yao felt a little depressed in his heart, and couldn't help murmuring: "Hawthorn...... And fruit? ”

The hawthorn sauce was interpreted to the extreme in Yao Feng's hands, and the pure sweet and sour aroma, like fluffy volcanic lava, flowed in everyone's heart, and said at this moment: "That's right! As the taste of love, hawthorn must not have too many miscellaneous tastes, pure sweet and sour, the feeling of the beginning of love, the taste of green and astringent can be the most moving, and the sweetness that accompanies it will also increase. And confectionery, of course, is the ultimate dessert that balances the bitterness of matcha, without too much complicated flavor disturbing the mind, and it is a perfect match for tea tasting, and no matter what time of year, Japanese confectionery and sweets are always pleasing in a delicate and small shape. And the hawthorn tea fruit I made is the apex of Japanese desserts! ”

Sikong Yao couldn't help but gasp, Washi is a kind of Japanese snack, and its main ingredient is to boil adzuki beans to make bean paste and mix it with sweet sugar. The bean paste is usually wrapped in rice cakes to make a variety of fine ===3.== beautiful dim sum. Specialty wagashi such as "Zenzai" is made by adding adzuki beans and rice cakes to a sticky, sweet soup. If you're not familiar with Japanese sweets, you'll probably have an impression when you mention yokan. Yokan is also a type of waga.

Although he got along with Yao Feng day and night, Mu Lin obviously didn't know what Yao Feng said about Heguozi, and couldn't help but murmur: "Heguo...... Is it something like yokan? Like osmanthus cake? ”

Yao Feng smiled: "It's not accurate to use this as a metaphor, the most common and fruitful. What circulates in the market is a straw cake made of high-grade glutinous rice and the finest wormwood. But the wagashi I made is represented by "falling geese", which is made by pressing sugar into a wooden carved model, and there are no adzuki beans in it, but instead it is my exclusive ingredient, hawthorn! ”

Wagashi is a general term for Japanese sweets. Japanese sweets are divided into two categories: "Japanese sweets" and "foreign sweets", and Japanese sweets are purely Japanese-style. It is divided into several categories: "rice crackers", "taro fruits", "yokan", "steamed bread" and "coarse fruits". In Japan, wagashi is a pleasing sight to behold, thanks to the beauty and color of the four seasons of spring, summer, autumn and winter.

Legend has it that Wagashi was a food that came to Japan from China during the Nara period. It is a tanga fruit coated in flour and then fried. for sacrifices; Both Japanese and condo masters regard a Chinese named Lin Jingyin as their ancestral master. The first wagashi shops appeared in Tokyo. For ancient people, the cake is a natural fruit and the fruit of the tree can be said to be "fruit child".

Since then, the technology of grain processing "mochi? "Dango" becomes made. Techniques such as kneading (sending the Tang Dynasty to cross the continent from the advance of the times, and the Tang Dynasty cake is made) entered, and the powder was conveyed with oil, but a lot seemed to be honored as a god of offering. The confectionery becomes condensed, too, and the fruit-making technology advances by leaps and bounds. At the same time, Nanban confectionery was also introduced, such as kastira, round muffins, biskat, kinpei, and arihei, but the practice of these confectionery contributed greatly to the development of Japanese confectionery. When we were in the Edo era, "Kyoto confectionery" which took Kyoto as the center competed with "jo confectionery" which Edo was the center, and Japanese confectionery production technology developed greatly and almost became a straw with modern Japanese concake and was superior.

Sikong Yao couldn't help but sigh at Yao Feng's whimsy, not only smiled, but said: "In addition to jam with bread, stuffing and baking biscuits can change into different desserts. Associative thinking, a wonderful dessert journey, can be from multiple departures, and the collection of fruits and hawthorns, is really interesting. ”

Without waiting for Sikong Yao to sigh, Yao Feng had already sold, mixing glutinous rice flour, corn starch, white bean paste, and sugar together, knowing that it presented a sticky paste, judging by the personal experience of the pastry chef, he added water and stirred well at the most extreme moment, and then poured it into the bowl, the height must be 3 cm thick. …

The sharp-eyed Sikong Yao was naturally able to find that in this process of pounding pastry crust, in addition to the special techniques, the selection of ingredients was also very fine, so he couldn't help but sigh: "Ah, Yao Feng's predecessors really know how to dessert, and they actually know how to use oil-free white bean paste." ”

Yao Feng's eyes flashed with vigilance, and then the work in his hand stagnated slightly, and then he put his eyes on Sikong Yao's body, and couldn't help but smile: "It seems that you are also a very thoughtful dessert chef, it is in vain that I will take hawthorn and fruit to fight against you, and now I am looking forward to it more and more, it is really exciting." ”

Oil-free white bean paste refers to white bean paste that has gone through the boiling process directly without the frying process. Generally speaking, after the bean paste is boiled, there is a process of stir-frying, because oil is used in the stir-frying process. And the oil used in the frying process is usually animal oil, so there will be a halal label in some bean paste products, which is the reason. The purpose of adding oil and stir-frying is to make the moisture of the bean paste more complete, and the second is to make the fried bean paste soft and glutinous.

However, if you want to make Japanese bean paste, you must use oil-free white bean paste, which is boiled directly, and although the aroma is not as good as that of fried white bean paste, it is more creative in shaping the shape. In addition, the white bean paste in Wagashi is used to make the crust, not as a filling like the traditional black and white bean paste, and if the flavor is too strong, it will be overwhelming.

Pour the bean paste into the pot, boil over low heat, remove excess water, add sugar, and then stir evenly until the water is getting less and less, the resistance is getting bigger and bigger, and finally it becomes a block, and the boiled dried bean paste is finely sifted and can be used.

Yao Feng explained: "The so-called dessert is the fusion and convergence of ingredients and ingredients to create a delicious food, and its essence lies in sweetness. The purpose of adding any kind of ingredients is to assist the dessert, and only by considering the role and dosage of each ingredient can we ensure that the final dessert can achieve harmony. "There are many different types of Japanese sweets, such as dumplings, mochi, daifuku, yokan, manju, dorayaki, taiyaki, pancakes, and manchu. The main ingredients include: rice, flour, red beans, sugar, arrowroot, and different special ingredients are added according to different tastes. Different Japanese sweets also have different meanings.

Wagashi is broadly divided into three categories, and is classified according to the amount of moisture contained in the finished product. The first type, which contains about 30%-40% or more of the water content in the finished product, is called "raw fruit", which is represented by the "falling goose" with crystal clear crust and innocent romance inside. In the second category, the water content of the finished fruit is between 10% and 30%, which is called "half-raw fruit", and the "minaka" and "stone coating" formed by grinding adzuki beans with honey are the representatives. The third type of finished fruit is called "dried fruit" with a water content of 10% or less, and the "arihei sugar" used in tea ceremonies is the first one, and "pancakes", "muffins", and "rice candy" are representatives.

The materials used for Japanese sweets are different depending on the season, too. Autumn is the harvest season, so Japanese sweets such as chestnuts, persimmons, and taro are often used, and hawthorn is an excellent ingredient in late autumn, so it is also a great choice for making Japanese fruit fillings.

Washi is often tasted in tea ceremonies, and the sour taste of hawthorn can be combined with the amino acids in the tea to create a more satisfying aroma. The sweetness of the fruit can neutralize the bitterness of the tea, and the bitterness of the tea can reduce the sweetness of the fruit.

This combination of Japanese confectionery is similar to the combination of macarons and coffee.

Suddenly, Yao Feng seemed to have something ringing again, and said with a smile: "By the way, there is something I forgot to tell you, the Japanese fruit I want to make is not only a hawthorn flavor, but a three-color Japanese fruit that is integrated into the essence of my tea ceremony!" Three different colors express three different connotations, using their own unique filling, red hawthorn filling, white sand bean filling, green Longjing tea filling, the three symbolize cherry blossoms, people and green earth, but also represent heaven, earth, man and all things! It is a dessert that can make people feel the harvest of autumn, and I have named it - autumn flowers. ”…

At this point, a little cold sweat had seeped out of Sikong Yao's forehead, Yao Feng was obviously confident, and he already had a blueprint plan for the final product in his heart, but on the other hand, he didn't have any ideas, and he couldn't help but feel numb on his scalp.

"I'm in trouble...... Dessert and tea ceremony are the specialties of Yao Feng's predecessors, and the ultimate dessert created by combining the two with each other is the apex of the hawthorn magician's recipe, I ...... How did you win it......?"

In the face of the strongest opponent ever, Sikong Yao was helpless, in front of the hawthorn magician, it seemed that all skills and ideas were so clumsy, and the taste of failure seemed to have floated through the sweet and sour hawthorn sauce.

I don't know when it started, Sikong Yao's legs began to tremble, and in front of a real master, he was so unbearable.

"I ...... There's no way...... How did you win the ......?"

Yao Feng's eyes turned, and he suddenly found some strange clues, and couldn't help but wonder softly: "Did you give up?" ”。

Abandon? How is it possible, this is a once-in-a-lifetime opportunity, a chance to compete with a world-class pastry chef, and if you give up now, how can you win the National Cherry Cup in the future?

"yes...... I'm already scared...... I'm so excited! ”

The light that suddenly flowed in Sikong Yao's eyes was clearly a never-give-up, scorching battle intent! (To be continued......)

Chapter 356 and the fruit.

Chapter 356 and the fruit,