Bai Xia glanced at Wu You, those noisy words made him a little displeased, Bai Xia, who just wanted to cook quietly, was at a very critical stage, the cake embryo of the macaron was about to be baked, and no mistakes were allowed, otherwise it would be a waste of all his efforts. At such a critical juncture, it would be best if he could focus on the control of time wholeheartedly, if not, he would never be affected by the outside world and delay the best time, but Wu You kept chattering, which undoubtedly made Bai Xia unable to calm down and observe the heat carefully.

So he was a little angry by Wu You, Bai Xia could only find a way to make Wu You quiet, so he retorted: "Can't you be quiet?" Compared to me, you who haven't even started making fillings yet, how can you be qualified to guide my cooking? Who can assert that you are the winner before the results are out, and who gives you such confidence? ”

Wu You himself was on top of his anger, and he couldn't tolerate Bai Xia's collision, seeing that his anger was about to explode, at the moment when he couldn't restrain his emotions, a rich almond fragrance that was almost about to form a fixed came to his face.

With a violent wave of warm air gushing out of the oven, the aroma of almonds also emerged, rich, mellow, and serene almond flavor, but it made people's hearts can't help but surge, following the ups and downs of the air flow.

Some people refer to macarons as "a girl's crispy breasts", which comes from the writer Mr. Xie Zhongdao's article "Sexy Round Cakes". It mentions that a Frenchman once described macarons as excellent when they were made, with a taste like a girl's crispy breasts. Later, it became a gorgeous obscenity in the market. But it's not wrong to describe macarons as cute, wonderful, and evocative, and even quite successful and unforgettable.

The macaron cake embryo baked by Bai Xia is simply good to describe in five words, and the smooth and moist but tight skin is presented from the outside to the inside. It is from crispy to sticky layering, the first bite of the macaron is overflowing with happiness, and the second bite is chewed. The taste buds are full of flavor and the taste is sublimated.

This refreshing sweetness brings a girly-like taste, which is worthy of making macarons known as "girl's crispy breasts".

The macaron's smooth shell and attractive skirt angles make it look like a never-ending dance of the waves around the world, which shows the depth of the chef's skills. Italian macarons due to the texture of the meringue. During roasting, heavier egg whites will sink gradually. The layer that floats on top is a lighter meringue. Meringue is not as thick as egg whites, so it only forms a thin crust during the baking process, and there are many problems that come with it. Just as cracks and dents are common problems, it is strange that they do not appear.

However, the macarons of Baixia look perfect, the surface is so smooth that it seems that no impurities can be retained, and it seems that even the water can only gradually flow down the arc, and the surface that looks like a mirror is shiny. And if you smell it carefully, there is a wisp of floral fragrance in the rich almond fragrance. It turned out to be a pleasant rose smell. This elegance is intriguing.

Stopping Wu You's violence, Bai Xia signaled everyone with the most beautiful and moving macaron cake embryo, what a deep dessert experience can form a macaron with a very high failure rate at one time, which is not only very precise in the control of the heat, but also extremely demanding in the control of time.

This kind of strong strength tells Wu You. It can't go on like this. You have to hurry up and finish your own cooking.

But what Wu You is very concerned about is the vague fragrance of roses. When exactly was it added? When Bai Xia stirred the almond flour and egg whites, he was obviously watching the whole time, and Bai Xia couldn't have time to secretly mix in rose pollen. …

Bai Xia looked at his macaron, but his brows furrowed slightly, and he said unhappily: "Huh...... Still a little bit slower. ”

Although it has reached the level of perfection, Bai Xia still seems to be a little dissatisfied, if he can take out the macaron half a second later, then it can be regarded as the best. This kind of extremely demanding requirements for oneself is the foundation that drives the continuous progress of a pastry chef.

Wu You couldn't tell when Bai Xia added rose pollen to the meringue anyway, obviously under his own monitoring, the other party's every move should not be able to escape his sight.

However, Mo said that it was Wu You's eyes, even if everyone in the audience added up to thousands or hundreds of eyes, it was impossible to capture Bai Xia's dark Chen Cang's technique, because from the beginning, Bai Xia did not mix protein powder into the meringuine.

As for where this scent of roses comes from, we have to start with the most famous perfume in France.

A perfume is a liquid that mixes essential oils, fixatives, alcohol or ethyl acetate to give objects a long-lasting and pleasant scent. Essential oils are derived from flowers and plants, distilled or liposuction, and scented organic matter can also be used. Fixatives are used to bind together a variety of different spices, including balsam, ambergris, and secretions from the air glands of civet cats and musk deer. The alcohol or ethyl acetate concentration depends on whether it is a perfume, eau de toilette or cologne.

Although perfume is an aid that can maintain the aroma of an object for a long time, it cannot be added to food, but it is borrowed from the perfume brewing process, where rose pollen is dissolved in water and then heated until it becomes a rose-scented water vapor, which is a liquid that is purer than water and has a more delicate aroma.

At the beginning of boiling the syrup, Bai Xia had already put the dew of the roses secretly carried into the boiling water for boiling the syrup, but because the sweetness of the large amount of caster sugar covered up the floral fragrance, everyone did not notice.

After the rose dew is baked, the aroma of the rose dew begins to show after the batter moisture in the macaron cake is dried, so when the macaron is baked, there is an intoxicating fragrance. As for where this fragrance came from, if Bai Xia didn't say it, I'm afraid no one would be able to guess it.

The trick of Darkening Chen Cang made Wu You look a little embarrassed, and the confusion on his face showed that Wu You was puzzled by the fragrance of roses, but it was unknown where it came from. However, this scent blends harmoniously with the scent of almonds, creating a more intriguing and varied scent.

The most suitable match with the elegant girl is the faint floral fragrance, such a combination and matching, so that the style of the macaron is more uplifted, sublimated to a peak.

The corners of Bai Xia's mouth showed a smug smile, judging from Wu You's expression, it was undoubtedly his own little trick that won the victory, although it would not become the key to absolute victory, but this practice did make Bai Xia's macaron head ahead of the olfactory system.

As if feeling Bai Xia's provocative meaning, Wu You gritted his teeth unhappily and said, "Although I don't know what tricks you played, but you didn't even prepare the filling, what are you going to fight with me?" ”

Looking at the pot of caramel that was still congealed into crystals, Wu You showed a victorious smile, even if Bai Xia wanted to use caramel as a macaron invagination, the remaining time was probably not enough to make the caramel solidify.

So Wu You naturally became proud, planning to see how long Bai Xia could toss. And since Bai Xia chose to use caramel as the filling, then sweetness is the theme of Bai Xia, using this as a reference, Wu You has already thought about what kind of filling to use to fight back, and a good show of lion fighting rabbit is about to be staged. …

Just when Wu You turned around and wanted to start making the filling, an astonishing heated discussion broke out under the stage - "Crazy, the time hasn't come yet, he actually went to stir the caramel?" ”

"What!" Hearing the discussion in the crowd, Wu You suddenly turned his head to look at Bai Xia, and sure enough, Bai Xia was stirring the syrup in the pot with a spoon.

Wu You reprimanded: "Are you crazy? What is the difference between this and suicide? ”

The most taboo thing about the caramel boiling process is stirring. The temperature of the melted sugar is very high, if you use a spoon to stir the caramel while the caramel has not yet set, then the high-temperature syrup will be exposed to the air, and once the cooler air flow hits the high-temperature syrup, the sudden change in temperature will make the caramel stick quickly. With a gentle stir, the caramel that is as calm as water will turn into an uneven ravine. Not only is it embarrassing, but it also affects the taste.

Ke Yundan clenched his fists tightly, what Bai Xia had done so far made him a little confused, and even made Ke Yundan feel that Bai Xia didn't care about the future of the food world at all, it was too much to go his own way.

Thinking of this, Ke Yundan's face was a little embarrassed, and stirring the syrup before the caramel had yet to condense, this was definitely not a low-level mistake that a pastry chef would make, unless Bai Xia didn't want to make caramel.

In an instant, Ke Yundan's eyes suddenly brightened, questioning, could it be that Bai Xia was going to make caramel at all?

The spoon gently scratched the surface of the caramel, feeling the degree of adhesion of the syrup, leaving a thin layer of sugar crust on the spoon, and then Bai Xia gently knocked the spoon, and sure enough, the syrup could no longer be melted, this unformed state was really worrying.

In the face of this situation, Bai Xia was not sad but happy, but said with a smile: "The heat is almost over, next, let me show you the techniques of dessert jewelry." (To be continued)