With the sound of steam, the vanilla beans began to change under the action of heat, first from the original plump and smooth fruit became dry and wrinkled, although very embarrassing, but the insiders know that the more embarrassing the vanilla beans, it means that the degree of extraction is more in-depth, and the relative taste is more pure, and when it is ground into powder, it is the best.

With the operation of the instrument, the vanilla beans are constantly transported through one processing link after another, and by the time the distillation is completed, the volume is less than one-third of the original, despite this, when seeing the vanilla beans being ground into powder, Sikong Yao's heart can't help but jump, and the distance to become a professional pastry chef is getting shorter and shorter.

Under the action of the machine, the vanilla beans that have been steamed and dried are ground into minced pieces little by little, and then under the continuous pressing and crushing process, they become more and more delicate, although the total mass remains the same, but the volume is becoming smaller and smaller, and the relative density is also increasing, that is to say, between the powder, the gap is getting smaller and smaller to the extent that it is not visible to the naked eye, reaching a point of being very pure.

Hebrew handed the ground vanilla pure beans to Jean and smiled, "These should be enough, right?" ”

Jean nodded, "That's enough, thank you so much Mr. Hebrew." ”

Hebrew smiled and said, "Next time I have time, come and see your cousin, she always mutters that she hasn't seen you in a long time." ”

Jean nodded, remembering that when he was just a child, his cousin and grandmother had always taken care of him tirelessly. Taught him all kinds of knowledge about desserts, and he was attached to this family from the bottom of his heart.

"I will, and ask Mr. Hebrew to convey it to me, I miss my cousin too, and I'll be over when I'm done with this while." Jean pleaded with Hebrew.

Hebrew also nodded and said, "No problem, then I wish you a smooth passage of the professional pastry chef's assessment." ”

Jean smiled and said, "I will." ”

Hebrew replied, "Do you want to have dinner here before leaving?" ”

Jean shook his head lightly and said, "No need, the time is in a hurry, we can just buy something to eat on the road." ”

Jean turned his head to look at Sikong Yao again and said, "No problem, right?" ”

Sikong Yao was not a very picky person, so he smiled and said, "Of course it's no problem." ”

Jean nodded and said, "That's good." Let's go. ”

Florence cuisine. In addition to the must-have T-bone steak and red wine, the street shops are definitely not to be missed, and when it comes to on-the-go snacks, why not have chicken and vegetable salad and waffles?

Despite the sense of time. But filling your stomach is always one of life's top priorities. Jean prepared for this one's journey. Two of the street food that cannot be missed in Florence.

As a seasoning snack in Western meals, salad has become more and more diverse with the expansion of raw materials and the family-oriented production method. This is processed into a smaller shape with a variety of cold clinker or raw meal that can be eaten directly. The delicacies made by adding condiments or pouring various cold sauces or cold sauces are also mostly characterized by bright color, beautiful appearance, fresh and refreshing, greasy and appetizing due to the wide range of raw materials.

Whether it is dine-in or take-out is a good product, on the streets of Italy, it can even be sold as a street food, although when it comes to salads, many people will associate nutritious and healthy low-calorie diet foods, but as a street food, it is obviously not qualified, so not only fresh lettuce, boiled vegetables, or common fruits, or even fish, meat, can become the main ingredient of salad, even if it is the same main ingredient and several ingredients, with slight changes, such as the change of cutting method and ingredient program, It will also turn into another salad.

Chicken and vegetable salad is definitely a super lethal snack on the streets of Florence, and in Italy with a light snow in winter, this delicacy is absolutely irresistible.

Selling this kind of snack gluttony, you can see a steel cast iron pot, is used to cook a special cream sauce, first put 200 grams of butter in the pot, heat on the fire, put in 200 grams of flour and fry on low heat, stir evenly, when the fragrance comes out, add 1.25 kg of milk, 100 grams of sour cream, and then stir evenly with the following, and then pour 1.25 kg of chicken broth into it one after another, stir while pouring, and then add 10 grams of monosodium glutamate, 10 grams of refined salt, 25 grams of spicy soy sauce, adjust the taste, and pass the dill After passing into the crockpot, pouring butter and avoiding dry skin, it becomes a creamy sauce, which can produce about 2.5 kilograms of finished product, and the freshly piping hot cream sauce is one of the characteristics of this chicken salad, which can provide warm courage for office workers in the early morning of winter.

Wash the clean chicken, put it in a pot of water, add salt, carrots, shallots, celery to cook, let it cool, then remove the chicken breast, cut it into oblique slices, remove the sternum, put the chicken on its back on the plate, add liver puree to the chicken chest, and then stick the cut chicken breast meat on the liver puree, put it together into the prototype of the chicken, take the pre-made cream sauce and let it cool, pour it on the chicken's body, hang the chicken body with uniform sauce, wait until the flavor of the cream sauce penetrates into the gravy of the chicken, and make a hand-rolled salad with various vegetables. One of the indispensable is green peas, which are nutritious, delicious and very convenient.

The chicken salad is also frozen, and is a French cold dish, but apparently the chicken with peas served with a warm cream sauce is more Italian to taste.

Of course, white fish is also a great dish with vegetable salad, use a paper towel to blot the juice of canned tuna, leaving a slightly moist fish, how to match a few fresh carrots and pineapple pieces, take a chicory and ruffle, add 4 tablespoons of frozen corn, then use salad dressing and some citrus jam, put it on a dinner plate and stir well, finally take a grapefruit, peel the fruit, then put the flesh back into the shell, pour the tuna, pineapple pieces, chicory, and frozen corn into the grapefruit shell, and mix with the grapefruit flesh. The tuna and pineapple salad topped with salad dressing and citrus jam is also a street food on par with chicken salad.

On top of that, the streets of Florence are filled with waffle carts, which are filled with the suffocating aroma of eggs and eggs wafting through the temperature.

Waffle is what we often call plaid cake, is a small muffin from Belgium, is a simple and very delicious pastry, because only flour, eggs, milk, butter and other very common ingredients are used, no need for an oven or complicated tools to use a lattice baking mold on the gas stove to slowly heat, a spoonful of batter into the turn into a crispy outside, soft inside the lattice cake, standing on the stove smelling the aroma while eating while the feeling is really good.

Waffles as a continuation of egg waffles, made by a checkered machine, bite down a bit like eating cake feeling, every bite is full of rich egg fragrance, because the main material is egg pulp, so the baking time is also stipulated, each waffle baking 3 minutes to "up" out, otherwise it will become hard and tight, all guests wait for a long time, conditions permitting, you can use a large mold, at the same time processing several waffles, and then diners enjoy the same time with butter, peanut butter, condensed milk and sugar, Although it is a traditional 70's way of eating, it is still fascinating today.

Waffles are a famous Florentine street snack and one of the most common street foods in Hong Kong, usually sold by street vendors, usually in a round shape, divided into quarters, the batter is a mixture of eggs, sugar, flour and evaporated milk, people usually coated with butter, peanut butter, condensed milk and sugar on one side of the checkered cake, and then folded in half to form a semicircle.

Baked waffles taste a little fluffy, and sweet, although the traditional Hong Kong-style waffles are golden brown, with egg flavor food, but in recent years, waffles have also begun to develop different flavors such as chocolate flavor, melon flavor, etc., not only change different flavors, but also bring out different colors of waffles, but this kind of original waffles that can enjoy the strong aroma of eggs, has always had an unshakable solid position.

Heat the milk to about 35 degrees, add the yeast powder, stir and mix, sieve the low-gluten flour into a slightly larger container, pour the beaten egg liquid into the flour, add white sugar, salt and stir, add a small amount of milk to 4, stir well, and then add all the milk to mix.

Melted butter is poured into the mixed batter, mixed well, lid with plastic wrap sealed, and placed in an environment of about 35 degrees Celsius to ferment for about 30 minutes, when bubbles appear on the surface of the batter, it is already in a good state, the baking mold is heated on the gas stove with a closed state over low heat, and after the preheating is completed, open the mold and brush a layer of melted butter on the mold with a brush.

Drop a drop of water on the outer layer of the mold, make a "z" sound and then the water disappears immediately, you can pour the batter into the baking mold, in the process of heating to half, if you are confident enough, you can also open the mold at the right time, add coconut or purple sweet potato shreds to the waffle paste that has not yet been formed, you can add the aroma of the waffle, but at the same time, it will also be accompanied by the risk of failure, if you see a chef on the street who dares to make such an attempt, do not hesitate to buy a waffle, There will definitely be unexpected gains.

Accompanied by chicken salad and waffles, Sikong Yao and Jean returned to the Tuscan farmstead under the guidance of the train and began to push the doors of professional pastry chefs. (To be continued......)