Sikong Yao clenched his fists, raised his head and negotiated with Huang Sifeng's gaze, and then slowly spoke, "Then...... If my cooking is better than that of my seniors, does that prove that my cooking skills are above yours, that is, beyond perfection? ”

If this is the case, such a thought has sprung up in all their hearts, Sikong Yao really wants to have a cooking duel with Huang Sifeng.

"Too bold...... There is no chance of winning at all. Although some teachers supported Sikong Yao, but also knew Huang Sifeng's strength, they couldn't help but sigh.

Huang Sifeng was already a man of the year before he graduated, and his cooking was already on a par with some teachers, and after graduation, he was even higher in an Italian restaurant, and in just one year, he won many successes and obtained a Michelin star certification for the restaurant. In the history of graduates of St. Edro Culinary Academy, Huang Sifeng is the fastest record holder to achieve a Michelin star.

Rating a star rating is an infinite beauty for a restaurant, and the chef will also feel very honored, and one more star or one less star will affect the restaurant's reputation and business in the following year. If, like many restaurants, you can't be rated as a star, and if you are demoted, it will be a shameful thing.

There was a restaurant that had maintained three stars for decades, and suddenly one year it was reduced to two stars, and the chef committed suicide. The staff at the star-starred restaurant are all nervous, and the waiters and chefs are on their backs all day long, unknowingly waiting for the mysterious person to come once a month at most. A chef at a one-star restaurant in the UK spoke about how his interest in Japanese food has grown. Several times he tried to change the style of the restaurant, but he gave up, because he didn't know if it would please the inspectors.

The restaurant that has received a Michelin star is facing almost ten times more pressure than before, but in this situation, Huang Sifeng still has repeatedly performed miracles, and has successfully won a second Michelin honor for the restaurant in the four years he has worked for the restaurant so far.

Sikong Yao wants to have a cooking duel with Huang Sifeng, which is undoubtedly a fool's dream.

Huang Sifeng felt a little funny and asked, "Little girl, are you serious?" ”

Sikong Yao's eyes were like torches. Where can you see the meaning of the joke. said in a positive voice: "Senior of the four winds, I am serious!" Please don't make fun of a chef who sees you as an opponent, we are equal. ”

was preached by Sikong Yao. Huang Sifeng's face suddenly became a little embarrassed. Then he said, "Yes." I accept your challenge. ”

Sikong Yao nodded and said, "Dessert is no problem for Huang Sifeng's seniors, right?" ”

Huang Sifeng smiled: "Naturally, all cooking topics. The choice is yours. ”

The teachers couldn't contain the anger in their hearts, and Lin Pengfei even took the case and shouted: "Nonsense! Huang Sifeng, you are a graduate student, what kind of system does it become to bully the students who are currently studying, and you will be ridiculed if you spread it. ”

Huang Sifeng disagreed, and retorted: "Teacher Lin, now it is the cooking duel she proposed, how can you bully it?" Naturally, I was going to accept it. ”

Sikong Yao also nodded and said, "Yes, Teacher Lin, I'm just asking the senior for cooking." ”

But the vice dean didn't stop him, but smiled: "The cooking duel between the fourth and tenth students is interesting, haha, interesting and interesting." ”

Lin Pengfei took a deep breath and leaned back in his chair, "I don't care, you guys like to make trouble." ”

Xie Jingyun smoothed Lin Pengfei's back and said, "Haha, Mr. Lin, let's stop for a while, didn't you say it before, but now it's the world of young people." ”

Lin Pengfei sighed: "That's it, I don't care, I'm not a judge either, just watch the fun." ”

The vice dean nodded and said, "Then in addition to the students who participated in the absolute Four Winds, Teacher Lin is here, counting me and seven judges, which happens to be odd numbers, and we are the judges, do you have any opinions?" ”

Sikong Yao and Huang Sifen nodded at the same time: "No." ”

The vice dean smiled and said, "Even if it's a duel, then there has to be a topic, we have so many people here, it's too time-consuming to make a small and fine amount, since it's a dessert, then make a cake." ”

"Is it cake? It's good. Sikong Yao's mind quickly flashed the idea of the recipes and combinations of several cakes, quickly formulated a plan, and immediately ran to the operating table, the duel with Huang Sifeng must race against time, and it is urgent. That's a guy who has won two Michelin stars in just four years since his debut, so he can't be careless.

Compared with Sikong Yao's seriousness, Huang Sifeng was tepid, and slowly walked towards a cooking table, as if he didn't need to put much energy into fighting a chef like Sikong Yao.

Sikong Yao melted five tablespoons of butter in the microwave, poured in a quarter cup of cocoa powder, and stirred well.

Then beat five eggs and two-thirds of a cup of sugar, mix well, mix with butter and cocoa powder, then pour in two-thirds of a cup of plain flour and stir, and add half a cup of walnuts and walnuts.

"Chocolate brownie." Huang Sifeng joked on the side.

Sikong Yao was broken by Huang Sifeng, and suddenly felt bad. Although the recipe of the dessert is similar, the chocolate brownie is a classic American cake, and it is not surprising that Huang Sifeng can see from the ingredients and recipe what the cake Sikong Yao is going to make, but this requires a lot of cooking experience, and this alone should not be underestimated.

Brownie, also known as Chocolate Brownie, originated in the United States at the end of the 19th century, and became popular in the United States and Canada in the first half of the 20th century, and later became a frequent guest on the table of American families. The texture of the brownie is somewhere between cake and biscuit, with the sweetness of creamy fudge and the fluffiness of cake.

Even if Huang Sifeng said it, he categorically didn't know that what Sikong Yao was going to make was a chocolate brownie, if he wanted to use it as a breakthrough point, it would be a mistake.

Although the other teachers are not as good as Huang Sifeng, they can see through the chef Sikong Yao wants to do at a glance, but they have heard a little about the name of brownie, Xie Jingyun immediately commented: "Brownie is a very simple, but very delicious chocolate dessert. The most traditional brownie making process does not require any complicated operation process and does not need to add any leavening agent to have a natural rich taste. In the United States, brownies are a common lunch, usually eaten directly by hand, and served with coffee and milk. Even in the restaurant, it is a very popular dish. ”

Sikong Yao praised Xie Jingyun's statement in her heart, brownies are also called chocolate brownies, walnut brownies or Boston brownies, cute chocolate cakes. It is said that a chubby old black woman with an apron made a fluffy chocolate cake in the kitchen, but forgot to whip the cream first and made a failed cake, this cake was moist and dense into an unexpected delicacy, this cute mistake made Brownie the most representative cake in American families now. And what also fascinates Americans is a cheesecake with a rich flavor.

Both are classics of American cake, and it is natural for some people to think of softening it, and the product is the cheese brownie, which is popular all over the world and is named after chocolate mousse.

Slice the cheese strips, then put the cheese into an electric whisk and stir until soft, stir for 5 minutes, then add chocolate powder and coffee wine one by one, add them one by one, the taste will be even better, and the fully mixed ingredients will give out a heart-warming aroma. In order to make the taste richer, Sikong Yao even took time out of his busy schedule to make a small cup of mousse and add it to the batter, which can imagine how wonderful the texture of the cake will be.

Spread a layer of tin foil under the baking mold, because the tin foil on the outside of the baking mold has the effect of water barrier, which can prevent the bottom of the cake from being messed up by water vapor at the end.

"Cheese brownie, it's a difficult dessert, are you sure you can handle it?" Huang Sifeng chuckled on the side.

Sikong Yao disagreed, and retorted: "Senior of the Four Winds, if you don't start cooking, you won't be too late." ”

Unlike Sikong Yao, who was like a great enemy, Huang Sifeng obviously looked careless, and all the processes had not started, but he looked confident.

"Heh, but in the end it's just a dessert that goes with the flow, in order to make your future achievements unlimited, I'll teach you a lesson, Mont Blanc cake, have you ever heard of it?" Huang Sifeng said lightly.

"Mont Blanc...... Cake? Sikong Yao's work at hand stagnated slightly, and asked suspiciously.

Huang Sifeng smiled lightly: "It seems that you don't know, then I'll give you a lesson." A chestnut cake made in the shape of a snow-capped mountain peak, a famous dessert in Italian cafes. Originating from the borders of Savoy in France and Piedmont in Italy, its name comes from Mont Blanc, which resembles the Alps, so its French name is also the same meaning "MontBlanc", that is, "white peak". Or "Mont Blancauxmarrons", which means "Mont Blanc chestnut". The first café to add it to the main pastry ranks was the Parisian café Angelina, founded in 1907. In the case of a cake base, it is a sponge cake. ”

"Sponge cake...... Sikong Yao secretly felt bad in his heart.

Compared with the chiffon cake with cheese brownie, the sponge cake has a thicker and more stable taste, and the name of the Mont Blanc cake gives people a mountain-like firmness, Sikong Yao felt that this battle might end in embarrassment.

"Now...... I'm in trouble. Sikong Yao murmured in her heart, Huang Sifeng's movements were far faster than she imagined. (To be continued......)