After tasting the delicious Russian food, Battisian served another dessert, a dough that looked a bit like an English muffin sprinkled with white chocolate chips, the surface was golden and crispy, it was layer after layer of puff pastry, the shape was small and full, and it was yellow, which reminded Sikong Yao of a Jiangsu-style snack, crab shell yellow, which is a kind of shortbread made with fermented flour and oil puff pastry to make a crust and filling. The finished product is brownish-yellow, crispy, pine, fragrant, and the color and shape of the cake resemble a boiled crab shell. Crab shell yellow is named because of its round shape and yellow color, which resembles a crab shell. Crab shell yellow is made of puff pastry and leavened noodles, first made into flat round cakes, dipped in a layer of sesame seeds, and baked on the wall of the oven. This cake is delicious, salty, sweet and delicious, and the skin is crispy and crispy. Someone wrote a poem praising it as "smelling the fragrance before seeing the bakery, and the puff pastry in the mouth is coming down one after another".

Sikong Yao took a curious and said, "What is this?" ”

The color of this is golden, the oil is not greasy, crispy and crispy, a bite down, there is generally a sweet and mellow sugar filling, the other half is a fresh and salty filling, the puff pastry layer by layer, very refreshing.

"It's Russian Bollinger, the basic ingredients are flour and two to three cups of milk, the purer the better, 250 grams of flour, six eggs, eight tablespoons of sugar, and then some olive oil to combine the dough into a shiny dough that bakes and bakes." ”

Bollinger bread is almost the favorite cake of Russians outside of pies, wrap the evenly divided small dough with different flavors of ghee sauce, press it into its own shape, sprinkle some white chocolate a lot, stick it into the furnace wall, master the heat and time, and when the tempting fragrance wafts out one after another, it will be successful.

Bollinger bread can be used as a small snack, the puff pastry flour in the mouth, the flavor of the sauce is the puff pastry, and the tempting white chocolate, the mouth is really crispy and fragrant, and the praise is endless!

The freshly baked Bollinger cake is very fragrant, and the bite is crispy and crispy, peeling off layer by layer. Full of fragrant mouth, its taste is timeless, fried with seven or eight ripe olive oil, and two-thirds of the water surface is rolled into a multi-layered dough roll. The Bollinger bread baked in the oven can be stored for a week without spoiling, making it ideal for on-the-go.

Batisian has also done a lot so that Sikong Yao and Tomesis can use it when they go out tomorrow.

Batisian suddenly felt and said, "You guys are good. I really want to visit the International Association for Gastronomy Research. ”

Although Battisian is also a little famous in the dessert industry, after all, he has opened a Michelin-starred dessert shop, and her husband is an international food wholesaler, and he has contacts with friends in many well-known restaurants, such as the AME restaurant that took Sikong Yao to before, and many of their ingredients were purchased from Battisian.

Despite this, Battisan has never been to the legendary culinary mecca, after all, it is home to some of the world's best culinary research. Each of them is almost ahead of its time, and if it is randomly entered into the market, it will cause an extraordinary wave.

Tomisis comforted: "Don't worry, mother, I will remember every detail, and when I come back, I will relay it to you as it is." ”

Romain Monet touched his chin and pondered for a while: "Speaking of the days when I was in the French royal family, I once ate a little thing sent by the International Gastronomy Association, a very interesting biscuit, which has a crunchy taste, but also has a tough and elastic taste, and I can repeat the crispy enjoyment with every bite." It's really wonderful. ”

It is absolutely impossible for two textures to exist on top of a cookie at the same time, but Sikong Yao knows that there is a field where this kind of cookie can be created. That's molecular gastronomy!

Sikong Yao's expectations for the International Association of Gastronomy Research have increased, and molecular gastronomy has only been about 20 years old since its birth. But it's amazing how the top three of the 50 best restaurants in the world in 2006, named by Restaurant magazine, are all in this genre, whether it's El Bulli, TheFatDuck, or Pierre Gagnaire, all of which are also well-known leaders in this genre. It is also a three-Michelin-starred restaurant and has a good reputation in the world, so we have to pay attention to this genre that is influencing the world more and more, but is still unknown in China.

Batisian sighed and said, "That's not necessary, it's better to be able to steal something for me and come back." ”

The corners of Sikong Yao's mouth twitched slightly, if he really did this kind of thing, he would definitely be arrested and shot, that place represents the world's most advanced culinary research, and to steal things in that kind of place, he is definitely bolder than the sky.

Of course, Batisian was just joking, and after eating a piece of Bollinger, he immediately turned to Romain Monet and asked, "Romain Monet, do you want to drink some wine, my husband's top vodka, come with me." ”

Roman Monet frowned slightly, with what he knew about Battisian, he knew that if she didn't have anything important, she would never call him alone.

Roman Monet got up slowly and pretended: "It's okay, I haven't tasted authentic vodka for a long time." ”

Bypassing Tomysis and Sikong Yao, Batisian and Romain Monet were in the courtyard of the garden, and she really prepared a bottle of vodka.

Roman Monet shrugged and said, "It's quite like." ”

Roman Monet unceremoniously opened this bottle of vodka, without the slightest hint of politeness with Batisian, they are all old friends, and this kind of thing will not mind.

"What's the matter?" Romain Monet filled two glasses with vodka, this spirit pursues a kind of excitement, does not need to be tasted slowly like red wine, there is not much etiquette, and you can drink it as you want.

Batisian took a sip of wine, and the strong alcohol instantly rushed through his throat like a flame burning.

Batisian said slowly, "There seems to be some movement over there, I guess you don't know it, right?" ”

The wine glass in Romain Monet's hand froze slightly, and he laughed helplessly, and said, "I know, otherwise what do you think I'm going to do when I come out?" ”

Batisian glanced up at the starry sky, the vast night sky was endless, untouchable, and made people feel empty in their hearts.

"I didn't expect you to meet her daughter, fate really loves to play tricks on people, I thought that thing was over, it seems that it has been active over there."

Roman Monet pondered for a moment and said with a wry smile: "Yes, she looks like her mother, and when I met her, I was also shocked." ”

Twenty years ago, the fusion of the culinary world promoted the research process of molecular gastronomy, the great pastry chef Bai Fan, that is, Sikong Yao's mother, is the same person in the mouths of Roman Monet and Battisian.

Batisian said: "Well, I have more or less guessed, with your temperament, you will not be persuaded to come out of that mountain, and it must be an extremely important thing to let you out, but I didn't expect you to meet her daughter." ”

Roman Monet sighed and said: "I didn't expect Bai Fan's daughter to embark on the path of a chef, I really didn't expect it, I thought that Bai Fan's husband should try his best to restrain it." ”

Battisian glanced up at the sky and said, "The Bai family all have the soul of a chef on their bodies, each one is more capable than the other, it's really convincing." ”

Thinking of Sikong Yao's amazing talent for a while, Batisian couldn't help but be a little afraid, "Bai Fan has been exposed to orthodox cooking elite education since she was a child, but Sikong Yao is just a halfway monk, relying on her own to climb and crawl, but she has come into contact with the realm of cooking, this talent will inevitably attract attention, if it is cultivated a little, the achievement will definitely not be below her mother." ”

Roman Monet was distressed: "Are you afraid that the Key of Greed will attack her? ”

Battisna nodded and said, "Yes, in fact, when I was in the square today, I noticed that something was wrong, although there is no definite evidence, but that obscure dark aura gave me a strong feeling, although it was only a little, but it was enough, they should have already set their eyes on Sikong Yao." ”

Roman Monet smiled bitterly: "I thought that their power would not spread to Canada, it was my mistake. ”

Batisian shrugged and said, "You're just here to hand over the task to me, and I'll explain it to them over there." ”

Batisian poured a large mouthful of vodka into her mouth, and immediately bit down on one of the medals in the liquor with her teeth, and the moment she wiped the corners of her mouth with her hand, the medal was also hidden by her.

Romain Monet said with a little emotion: "Although I have retired from Master Chef, I will always be a part of you. ”

Batisian nodded, expectantly, "Waiting for the day you return." ”

Seeing Roman Monet's somewhat generous expression, Batisan immediately comforted: "This time the task is quite difficult, but I believe you can do it." ”

Roman Monet nodded and said: "I'm not afraid of this, but I'm worried about Sikong Yao's safety, and the key to greed will most likely make a move." ”

Batisian nodded and said, "Well, the Food Research Association will propose to let a few of them visit the institute today, and most likely they plan to give the Key of Greed a little vigilance." ”

Roman Monet smiled bitterly: "Really? They finally plan to make a move, if they had intervened earlier twenty years ago, maybe Bai Fan would not have died, then the development of cooking now can be pushed forward for at least fifty years. ”

Batisian said helplessly: "That's also a helpless thing, molecular cuisine is a double-edged sword, before ensuring its safety, they don't dare to make any big moves, they can easily put the safety of the entire culinary world at risk, and the International Association of Gastronomy Research also has their own troubles." (To be continued.) )