"Dying? It's funny, many years ago, when I was a student like you, I met countless people who were as confident as you, but in the end, they were not willing to be humiliated and collapsed. But you're different, I like your eyes very much, if you were born a few years earlier, maybe you can still be compared with me now, but you and I live in different times, life experience is also very different, you can't win. ”

As high as the Grim Reaper pronouncing the declaration of death, Sikong Yao felt an invisible pressure that was wrapping her up, and the cold wind of hell was eroding her. The door of the dessert department was gradually moving away from her, and when the light to the future was closing little by little, she could only watch it shut.

"What a joke! I'm not going to stop here, my cooking is only starting now! ”

Sikong Yao turned around angrily and took out her cake base from the oven, and the rich chocolate aroma instantly gushed out, sweeping away a haze.

Huang Sifeng was moved by Sikong Yao's perseverance, although he had won steadily, he still admired Sikong Yao's hard work, and his previous opponents, basically like this time, had already given up. Although it was just a meaningless struggle, Sikong Yao's gesture of working hard was also a beautiful scenery.

Huang Sifeng watched her next performance with a little interest, "Oh? Don't you give up yet, well, I'm going to see how you can go on. ”

On the judges' bench, a teacher took the lead in exclaiming: "Huh. Why is that cake she made square? ”

The vice dean looked up, and as the teacher said, the cake made by Sikong Yao was actually in a boxy shape.

When Huang Sifeng heard this, he straightened his back slightly, "What is this guy going to do?" How can a brownie be square, and do you have to mess around? ”

Thinking of Sikong Yao's idea of taking Xue Meiniang to fry, Huang Sifeng felt a sense of disdain in his heart. From the perspective of genre, he belongs to the line of the stubborn faction.

Sikong Yao tirelessly handled her cake. Cut the cake into four slices with a cooking knife. Using one of the slices as a base, brush with a layer of chocolate liquor, then cover with a slice of cake and spread with a layer of caramel cream. Layers. Fancy varies.

"Huh? Isn't it a chocolate brownie? This looks. It's kind of like tiramisu. ”

Xie Jingyun was the first to express her doubts, and she had studied American cuisine, so she definitely couldn't tell what a brownie was. What Sikong Yao is doing in front of him will definitely not be the kind of chiffon cake that is known as an American classic.

As a representative of Italian desserts, Tiramisu is a fashionable dessert that has swept major cafes, bakery stores and Western restaurants, and this dessert has become popular since the mid-80s of the 20th century. Nowadays, this dessert may be served in a variety of high-end restaurants around the world, but not exclusively in Italian restaurants. It's formulated with a traumatic twist. The new meaning is the coffee-flavoured cheese milk liquid, which is also absorbed in cakes, puddings and other forms of hot and cold desserts.

Xu Zhidong raised his head slightly and said, "She used an extra strong Italian espresso, and it was also an espresso brew, it should be tiramisu." ”

Espresso is one of the ways to break coffee, and it is characterized by the fact that freshly ground coffee beans are usually placed in a press to preserve the rich aroma of the coffee, which is twice as strong as ordinary coffee, so a small cup is refreshing enough to accompany a sweeter snack.

Tiramisu combines the bitterness of espresso coffee, the moistness of eggs and sugar, the mellowness of liqueur, the richness of chocolate, the creaminess of finger biscuits, the consistency of cheese and whipped cream, and the dryness of cocoa powder. Using less than 10 materials, the "sweetness" and the various intricate experiences that sweetness can evoke are intertwined and interpreted layer by layer.

"No, she didn't do tiramisu." Liu Yaqin, who has the most right to speak, slowly opened her mouth and explained to everyone: "Tiramisu combines the flavors of cheese, coffee and red wine, and melts in your mouth. The main ingredients are coffee, wine, cheese, and cream. A layer permeated with coffee and wine, plus a moderate amount of finger biscuits; a layer of cheese mixed with soft cheese, with eggs and whipped cream, red wine and sugar; The two ingredients are layered on top of each other, and a thin layer of cocoa powder is sprinkled on top. She didn't use the most important mascarpone cheese, and no ingredient could replace its important position in tiramisu, so she didn't make tiramisu. ”

Huang Sifeng also said: "It's really not tiramisu, although there are countless variations of tiramisu, but finger biscuits are essential, at least use pannatoni instead, tiramisu without crispy texture can't be called tiramisu." ”

Founded in Milan, the fashion city of northern Italy, Panatoni is a quintessential Christmas and New Year's food that has become an icon of the city. The Milanese call Panatoni "Panetun", which originally means "big bread", is cylindrical in shape, between 12 and 15 centimeters high, and the tip is made into a dome shape. When stirring, the orange peel, lemon peel, raisins, cream, egg yolk, etc. are mixed into flour and water, and the natural yeast is added for a long time to ferment at low temperature, so that the fruity aroma and dough are fully integrated, and the finished panatoni is full of fruity aroma, which makes people salivate, and can be used as a substitute for finger biscuits.

Liu Yaqin was puzzled for a while, and muttered: "But what exactly she did, I can't see it for the time being......"

Huang Sifeng stared at Sikong Yao's hands dancing like elves, and then said, "It's Oberla." ”

Opera is a famous dessert in France, a centuries-old cake with a rich chocolate and coffee flavor that fascinates everyone who loves chocolate.

There are two different theories about the origins of Oberla. According to one theory, this dessert was originally developed by a French pastry coffee shop. Because of its popularity and location next to the opera house, this dessert is simply called Opera. Because the word "Opera" means "opera house" in French. Another theory is that Dalloyau, the dessert shop Dalloyau, which was first created in 1890, looks like a stage in the opera house because of its square shape and a thin layer of chocolate on the surface.

Liu Yaqin was puzzled: "Oberla?" The square cake base, so it is...... However, the traditional Obera has six layers, including three layers of sponge cake soaked in coffee syrup, butter, whipped cream and chocolate cream, and the filling is full of coffee and chocolate aroma that melts in your mouth. ”

In addition to the six-layer cake, Obera generally does not do other deliberate decorations such as rimming, so square and simple, you can see its rich layers from the side, which is also a kind of sensory enjoyment for diners.

Traditionally, the pastry chef would write his name or Opera on the cake, and later someone would draw a stave note on it, but either design is full of music and opera house colors. Therefore, the statement that the origin originated from the Opéra Garnier seems to be more reasonable and appropriate, and there is no loophole to be found, and it seems to have developed more deeply into the hearts of the people later. Of course, if the pastry chef is lazy and lazy to get anything, it is okay to just leave it clean like that, and Sikong Yao seems to be this choice.

There is nothing else to choose from but to garnish with eight tempting strawberries that are sweet and sour.

"But this height doesn't seem to be a bit consistent with the chiffon cake she made, even if three layers of invagination are added, it won't be so high." The sharp-eyed Wen Houyu saw the clue at a glance, he specializes in special cuisine, and has more delicate feelings and the ability to grasp details than others.

Xie Jingyun said lightly: "Have you forgotten, classmate Four Winds, didn't he say at the beginning that this little girl is going to make chocolate cheese brownie, if there are two layers of cheesecake under the chocolate coat, then everything is reasonable, right?" ”

Everyone suddenly realized, Liu Yaqin sighed: "I see, so is it still a sixth-story Opera?" What an unpredictable child. ”

Looking at Sikong Yao's eyes, there was suddenly a little vigilance, and Huang Sifeng began to re-examine this opponent.

"Oberla...... Was it intended to be done in the first place, or was it an idea to change halfway through? This guy doesn't look like one of those second-rate chefs. If you give her a little time, she might be able to become a chef on her own, but she is still missing some heat. ”

Sikong Yao suddenly turned his head, looked at Huang Sifeng, grinned, and said, "Senior Sifeng, do you have any advice?" ”

With a smile like a spring breeze, it was like a bright sunny day in this early autumn, and Huang Sifeng's mood changed subtly, and he prevaricated: "Before applying coffee syrup, avoid contact with cheesecake, it's not a good match." ”

Sikong Yao stopped the chiffon cake that he was about to put on the third floor, and immediately smiled: "Thank you Four Winds seniors." ”

At the suggestion of Huang Sifeng, the position of the cheesecake was temporarily changed, and there was a layer of coffee syrup in the filling inside of the Opera, and the bitterness of the coffee would mask the aroma of the cheese, making the bitterness and sourness stand out, which was definitely regarded as a big failure.

Sikong Yao smiled and said, "The four winds seniors are not as annoying as they imagined, perfect cooks." (To be continued......)