When Roman Monet saw Sikong Yao's dazed face, he knew that she must have never eaten this Ke Luli, and immediately laughed: "Haha, you must not have eaten it when you look like this, right, haha?" ”

Sikong Yao's face couldn't hold back, and he said stupidly: "How do I know if you have cheated me, Lu Li has never heard of this, let alone eaten, it shouldn't be made up by you, right?" ”

Roman Monet snorted disdainfully and said, "What did I lie to you about?" This is a genuine dessert and one of the top 10 traditional French desserts. ”

Cornuli, French Cannelés, originated from the 16th-century Cannelés de Bordeaux, a convent in the Bordeaux area, an afternoon tea snack invented by French nuns. This traditional pastry from the Bordeaux region of France was once lost due to the war. Nowadays, in order to preserve this lost tradition, the French have even set up an association dedicated to Cannelés.

Sikong Yao shook her head in disbelief and said, "Then I don't believe it either, unless you make it for me to see, maybe I've eaten it, but it's possible not to call it this name." ”

Roman Monet figured out Sikong Yao's careful thoughts, and said, "You just want to eat." ”

Sikong Yao smiled: "Anyway, if you don't make it and show me, I won't believe what you say." ”

Roman Monet stroked his unkempt hair and said, "It will take two days for Corelli to make it, and it will take twenty-four hours of refrigeration to mix the milk vanilla into the dessert, or shall I show you the mold for making Coruli?" ”

The reason why Koruli is so charming, even on par with macarons, has a lot to do with its mold, which is a careful bell-shaped with pumpkin-like petals.

Macarons are known as the girl's crisp breasts, while Koruli is known as the bell of the angel.

It's the first time Sikong Yao has seen such a mold, and he can't help but believe it. In fact, Sikong Yao didn't doubt it at first, he just wanted to taste it.

Roman Monet saw that Sikong Yao did not answer. After hesitating for a while, he said reluctantly: "It's not impossible to make it now, but the taste will be worse." ”

Sikong Yao had already given up, but when he heard Roman Monet say this, his eyes lit up. "It's okay! Hurry up and do it. ”

500 grams of whole milk, 2 eggs, 2 egg yolks, 100 grams of low flour, 250 grams of sugar, 50 grams of butter, 2 grams of salt, 1 tablespoon of rum, 1 tablespoon of vanilla essential oil, this is the amount of 12 koluli.

Sikong Yao said curiously: "I said, uncle, where did you get these materials from?" ”

Roman Monet laughed: "I bought it three years ago." ”

"I'll go!" Sikong Yao couldn't help but shout, the egg had already hatched after three years, and the milk had turned into yogurt. No, it's stinky cheese!

Roman Monet laughed and said, "Lied to you, in fact, there is a small village behind here, and I occasionally go back there to change things, but I don't speak Japanese, and they can't understand me." ”

Sikong Yao frowned and said, "Damn! Just because you can buy something means you have money! ”

Sikong Yao felt that he had been deceived again, this Roman Monet was as fond of tricks as the Nara deer he raised.

Roman Monet shook his head and said: "I didn't say that I bought it, I exchanged it with the prepared desserts and them, the people in the small village have never seen the world, and they will treat it as a treasure if they take something casually." ”

Sikong Yao gave Roman Monet a blank look. Then he asked, "By the way, how can there be electricity in your place?" ”

Romain Monet pointed to a generator and said, "That's the one, I brought it from France, and it took a lot of effort to cross the border." ”

It looked a bit like the generator of an ancient sword-forging furnace, and it was the first time Sikong Yao had seen it.

Roman Monet explained: "A long time ago, when alternating current was not popular, they used this to generate electricity, but now they don't use it, and I have been doing it in the royal family for so many years, and I have also fished one." ”

Romain Monet was a little proud, and immediately made Corellia, adding sugar to the egg and egg yolk and whipped it until it turned white. Add the flour and stir well, bring the whole milk with vanilla essential oil, butter and salt over low heat, mix the two parts well, cool slightly and pour in the rum.

"That's a good thing. Old Nick King in France, the royal people all drink this. ”

Originally, the batter made here needed to be refrigerated for 24 hours to fully absorb the flavor, but now it is obvious that there is no such time, so I can only make a living.

Spray the bell mold with a layer of butter and pour the prepared batter into the mold until it is 8 minutes full, so as not to swell and overflow.

The careful Sikong Yao found that this mold was not only unique in shape. The material is also very special, neither alloy nor plastic, but dark golden brass,

Romain Monet explained: "Brass is needed to bake the fragrance of Coluli.

The oven is already hot, and after six minutes of baking, you can see that the Koluli is starting to swell, quickly adjust the temperature to 150 degrees and continue to bake for about 40 minutes.

Roman Monet said: "Okay, this is the first one, and I'll say another one next." ”

Sikong Yao nodded, "Say it." ”

"Briocio in front of the guillotine." Roman Monet said proudly.

Sikong Yao snorted, "You won, what is this?" ”

Romain Monet explains: "Brioche is a very famous French bread made with plenty of eggs and butter, golden and crispy on the outside and super soft on the inside, which can be enjoyed as a puff pastry or as a dessert. ”

Sikong Yao said disdainfully: "Cut, it's bread." ”

Roman Monet shook his head and said: "It's not ordinary bread, Brioche is not allowed to add water, the main raw materials are eggs and cream, you can imagine, if you have a large loaf in front of you, there is only cream and eggs in it, does it make you feel very satisfied?" The taste is so good that it melts in your mouth. ”

Sikong Yao couldn't wait in his heart, but he pretended to be reserved and said: "Cheng, then you can do it." ”

The reason why Brioche is called before the guillotine is because on the eve of the French Revolution, various contradictions in society intensified, and the people were struggling to make a living. Mary, the queen of Louis XVI of France, actually said, "If you are too poor to eat bread, then eat Briocio!" ”

Brioche, soaked entirely in butter, was much more expensive than bread, and the extravagance of the royal couple and their disregard for the suffering of the common people eventually led to their guillotine.

Put all the dough ingredients except butter together and knead them until the dough is gluten, so that the dough is very soft and very sticky, so the use of refrigeration and fermentation to reduce the viscosity, which is convenient for the subsequent operation, because there is water, so it only takes 15 minutes to wake up, and after warming, it is divided into 6 parts of 20 grams and 40 grams each, and it is relaxed for 15 minutes after rounding.

Shape the 20 grams of dough into a teardrop shape, press a small hole in the middle of the 40 grams of dough, slightly shape it into a ring, insert the drop-shaped dough into the ring dough, put it into a small floret bread mold that has been greased in advance, and send it to the oven to continue fermentation.

After fermentation, brush the surface with egg liquid, send to a preheated 190 degree oven, middle layer, top and bottom, 15 minutes.

Sikong Yao asked again: "Okay, what about the third one?" ”

"The source of literature, Madeleine." Romain Monet threw out a third dessert.

Sikong Yao took a deep breath and sighed, "Congratulations, now you can cheat and cheat." ”

Obviously, this is also a dessert that Sikong Yao has never eaten.

Romain Monet said proudly: "The great writer Pruss ate this kind of snack and wrote "Reminiscences of the Past", so it is known as the source of literature, it is said that it got its name from the female chef Madeleine, its color is golden, shell-shaped, if it is one of the representatives of French desserts. ”

It is said that in 1730, the gourmet Polish king Reguchengski, when he was in exile in the city of Mersey, one day, the private chef he brought to the dessert, slipped away, at this time a maid Madeleine temporarily baked her specialty snack and sent it out for emergency, I didn't expect it to be very popular with Reguchengski, so he used the maid's name in the name of the small snack, so Madeleine is also the real name of the shell cake

The butter melts in the microwave, beats in the eggs and sugar, puts in the low flour and baking powder, mixes well, refrigerates the batter, and then frames it before baking, making it a very simple and delicious dessert.

At this time, the kacarons are already made, and the macarons are imaginative, and the taste of the carons is fascinating.

She has a light and lovely appearance, a dark crispy shell with rich caramel and rum aromas, and a fluffy and moist filling with delicate honeycomb holes, which is a masterpiece in terms of taste level changes and taste experience, so that the completely different tastes appear on this unsightly pastry at the same time.

Sikong Yao was conquered in an instant.

Brioche is also baked, the skin is golden and crispy, and the inside is extremely soft, I thought that it must be very greasy to make of butter, but there is no such feeling at all, and the feeling of melting in the mouth makes the butter extremely delicious.

Madeleine was also fermented, and it only took four minutes to bake, and when the warm afterglow with the sugar touched the roof of my mouth, Sikong Yao was suddenly shocked, and a comfortable pleasure spread throughout his body, which was extraordinary.

Romain Monet made a cup of black tea and said, "Try mixing Madeleine with tea." ”

Sikong Yao swallowed hesitantly, and the madeleine who had brewed black tea melted in her mouth, like a bomb thrown into the deep sea, and instantly exploded to activate the memory of being thrown into the bottom of the sea

This can be Sikong Yao as if he has traveled to the body of the great writer Pruss, feeling empowered, and his talents are springing up, and he has conceived countless ideas for desserts in an instant.

Sikong Yao took a deep breath and said, "Uncle, you have made so many desserts for me to eat, why don't I also make one for you to eat?" How is it? ”

Roman Monet looked at the heat in Sikong Yao's eyes and smiled: "Why not? (To be continued.) )