Afternoon tea is mainly divided into two types: lowtea and hightea, and these two types of afternoon tea classification are another expression of narrow and broad afternoon tea. The aristocracy or upper class generally ate lowtea, which generally refers to afternoon tea after lunch and not far from lunch time, and the refreshments are generally sandwiches and small pancakes. The working class eats hightea more.

Hightea, on the other hand, generally refers to refreshments that are drunk an hour before dinner, and are mostly meat-based.

The meaning of afternoon tea is to find a leisurely moment from all kinds of busyness.

In the bustling city, in the fast-paced busyness, in the breathless anxiety, take a timely break, order a cup of coffee, enjoy the sunshine and refreshments, encounter a trace of inspiration, tangled work problems will be solved.

The easy-to-carry afternoon tea combination, black tea and sandwich is the most suitable choice for office workers, while the lemon-flavored afternoon tea is more suitable for young people full of vitality and vitality, with some simple soda biscuits, it is really pleasant.

The manufacturing characteristics of soda biscuits are to add yeast to a part of wheat flour first, then adjust it into dough, then add the rest of the wheat flour after a long period of fermentation, and then shape it after a short period of fermentation, and the biscuits made by this method contain a certain amount of sodium bicarbonate, which can balance the pH of the human body, and the calorie is not high, but it can relieve the pressure on the human body.

Afternoon tea is not suitable for foods that are too high in calories, so a soda cracker or an omelette sandwich is already a good choice, the most important. It's still going to be a drink.

Although the choice of afternoon tea is tantamount to tea and coffee, chefs can always find a creative breakthrough in simple things, and it is definitely not for nothing that the Saint-E-De-Rou Culinary Institute teaches drinks as a separate department.

If cooking is an art, then the first thing that began to make this art appear in front of everyone in an intuitive form is fancy mixology. The so-called fancy, as the name suggests, is very fancy, with many styles, which is very different from regular bartending. This style of bartending places more emphasis on the performance during the bartending process.

The bartender who throws the bottle like an acrobatic bartender is actually a simple performative bartending method. The taste of this cocktail is usually more average. The acrobatic difficulty factor of this bartending is the soul of this bartending. And of course, with a fire-breathing or something. In fact, as long as it is a highly numerous spirit. You can breathe fire yourself.

Making a cocktail is like playing a piece of music, and the combination of various materials is like the notes in the song, which has their special place and function, and only by following this rule. in order to produce harmony and resonance. Achieve the best results.

Since a cocktail is a mixed drink. Then the different ingredients that make up the cocktail and the different drinking methods make the cocktail preparation method very different, generally speaking. The 4 basic methods of cocktail preparation are shake, blend, blend and mix.

Extending from cocktails, people also began to favor the decoration of drinks, so the concept of fancy coffee was further developed by bartenders.

In simple terms, latte art is the craft of making leaves or other patterns on an original cappuccino or latte. In fact, there has been no very clear literature on the origin of coffee latte art, only that in Europe and the United States at that time, coffee latte art was in the coffee performance, the difficult professional technology shown, and such innovative skills, the difficult technology shown, greatly shocked the coffee industry at that time, from the beginning of the public's attention. All of them were fascinated by the magic and beauty of latte art.

It is the chef's job to make the food delicious, and it is the chef's intention to make the food pleasing to the eye, and Sikong Yao undoubtedly felt that sincere heart in the chef who prepared these afternoon teas.

Sikong Yao looked curiously at a senior sister who was latte art for coffee, and asked, "Senior sister, how long have you been learning this?" ”

The senior sister smiled and replied casually, "It should have been five years." ”

Practicing a skilled latte art technique, is definitely not a simple thing, what is needed is the precipitation of time and continuous training, latte art is not as simple as the name that looks, how to make milk foam can float on the surface of the coffee is a skill, milk foam is the product of milk and air fine mixing.

At that time, most of the attention was paid to the presentation of patterns, but after a long period of development and evolution, coffee latte art not only paid attention to the visual, but also continued to improve the way and technique of the dense taste and fusion of milk, and then in the overall taste presentation, to achieve the so-called color, aroma and taste.

Milk foam is made by pumping air into the milk. The principle is simple, but it is not a simple task to actually make a cup of dense and delicate milk foam. The most common problem is that too much air enters the milk, resulting in a coarse hard milk foam, which will float on the surface and cannot be fully mixed with the coffee, so you will not enjoy the fine texture of the milk foam and the coffee when you drink it.

There are two kinds of latte art process for coffee, latte art and carving.

Latte art is the pouring of milk foam into espresso to create a unique pattern by mixing the two foams.

Carving, as the name suggests, is to draw a more delicate pattern on the surface of the coffee with a coffee needle, with excess milk foam or with chocolate sauce. Nowadays, the art of coffee carving can draw the faces or cartoon images of more complex characters.

Sikong Yao stared intently at the senior sister who was latte the art, and the first action of her hand pulling was to shake the wrist holding the latte art cup from side to side, and the focus was to steadily make the wrist swing back and forth horizontally.

This action requires only the strength of the wrist, not the whole arm. When the shaking is correct, white zigzag milk foam marks will begin to appear in the cup.

Gradually move the latte cup back, and reduce the amplitude of the shaking, and finally pull out a thin straight line in the front of the cup when the cup is closed, and draw the stem of the leaves in the cup as the end, the whole process only took less than five seconds, and before Sikong Yao could react, the latte art of a Christmas tree had been completed, although it didn't seem complicated, but Sikong Yao understood that this was definitely not an easy thing.

First of all, the landing point of milk foam is very particular, you must choose different falling points according to the different coffee cups, if there is a deviation, it will cause the pattern to not float in the center of the coffee cup, or even all the backlog on the edge line, followed by the amplitude of the swing, just the right frequency is to take time to hone, a barista in the master of this skill, the fastest also after half a year of training.

Admiring the craftsmanship gathered in a cup of coffee, Sikong Yao's heart was touched indescribably, this is the joy that cooking brings, and if you don't experience it yourself, you can't understand the joy that the chef gains in the process.

Enjoying the pleasant afternoon tea time, Sikong Yao took a short rest, after an hour passed, she devoted herself to training again, two hours were fleeting, the heaviest result she completed was fifty-two pounds of cream, reaching the upper limit, according to the rules, she could receive five hundred points.

Of course, what she gained after training was not only these points, but also Sikong Yao's dedication to cooking, which had honed her body and mind in the process.

This time, the 38 new members of the regiment have reached the passing line, and nearly half of the people who have completed the full score, although everyone has experienced and gained something different in the process, but it is certain that in this whole process, it will undoubtedly bring them a kind of progress.

Due to the large amount of cooking points allocated to the members, the treasury of the cyan Pegasus is also a little urgent, so naturally they will not serve dinner again, so the next place for the members to go is naturally the shopping street.

At this time, Sikong Yao discovered that most of the people around him were three or four people forming a small group, some talking and laughing, but only he was alone in comparison.

After thinking about it carefully, Sikong Yao also understood that these people should have known each other in the outer courtyard of the previous year, and after entering the inner courtyard, they chose to join the same cooking group together, and naturally formed a companion with each other, and he was different from them, so the situation was also a little embarrassing.

Seeing that the people around him were talking and laughing, Sikong Yao's heart swelled with a sense of loneliness for no reason, and he shrugged helplessly, speaking of which, after entering the inner courtyard for two days, there were not many people he knew, except for some seniors of the cyan Tianma, it was Mu Zixi from Gu Xuanfang.

"I don't know what Brother Mu is doing now?" Sikong Yao muttered in her heart, as soon as the meal arrived, she naturally remembered the head of Gu Xuanfang who gave her a long-term meal ticket.

After cleaning up the cooking table, Sikong Yao was also ready to go to the inner street, because it was a meal, the inner street at this time was indescribably lively, starting from the periphery, every restaurant was opened, although the business was uneven, but there was no doubt that there was no money at this point, so there was no point in the existence of this restaurant.

Since he didn't know what other restaurants had to eat, and he also wanted to chat with Mu Zixi, Sikong Yao's whereabouts were of course directly to Gu Xuanfang.

Although Gu Xuanfang had a conflict with Juewei Crown before, due to the appearance of Sikong Yao brought back some popularity to Gu Xuanfang, although Gu Xuanfang's business has declined slightly compared to the past, it is still very popular, after all, on the periphery of the commercial street, the noodles served by Gu Xuanfang are a must. (To be continued......)