Sikong Yao tirelessly inquired about Roman Monet's essentials of fondant techniques, and recorded them in her heart like a treasure, and Roman Monet did not hesitate to teach her.

Romain Monet hadn't spoken to anyone for a long time, and since he lived in seclusion here, he was quietly immersed in cooking, and his heart was also a little uncomfortable. You can't talk to yourself on weekdays, otherwise the environment here is so quiet, most of you will freak yourself out.

However, some words and depression can't be said in my heart, and over time it will also make people in a trance, and Romain Monet is not sure whether his cooking level has improved, so it is even more panicked.

Fortunately, suddenly there was a Sikong Yao who could talk to him, and greeted him like an idol, which made Roman Monet, who had suffered a setback, very happy.

Since being dismissed by the French royal family, Romain Monet has not been able to find his way forward, and in a fit of anger, he moved to this deep mountain and old forest, and his personal existential values are also diminishing day by day.

And Sikong Yao's appearance is tantamount to sending charcoal in the snow, which makes the pastry chef of the last era, who is over half a hundred years old, feel comforted, so Roman Monet has no reservations, as long as Sikong Yao can ask the question, and he understands it, he will definitely not be stingy.

Roman Monet saw that Sikong Yao was helpless in the face of Gan Peisi, so he proposed: "This is still a little too difficult for you and you, why don't you start with a simple fondant?" ”

Sikong Yao finally reluctantly pinched a petal, and saw that it could be twisted into an arc, but the dry peth was actually dried again, so he had to sigh and compromise: "Then please." ”

Roman Monet demonstrated the method of making fondant for Sikong Yao, first of all, the egg white and the yolk are separated, the egg white is beaten into a clean basin without water and oil, the egg yolk is directly beaten into the container with oil, a quarter of the sugar is added to the egg yolk mixture, and stirred well. Add the cake flour and salt from the sieves in three more parts and stir well.

Add the sugar to the egg whites in batches and whip it into a white foam with an electric mixer, and the foam should not have a little particle to prevent the fondant from being uneven. Then add a few drops of white vinegar and continue stirring, until you are able to pull the meringue up and upright.

At this point, he is still in the process of making meringuine, so Sikong Yao learns quickly, and the key is how to make the meringue form a fondant that can solidify.

First, pour one-third of the egg whites into the egg yolk mixture and stir well, and then pour the well-mixed egg yolk mixture into the remaining egg whites. The key is to mix gently from the bottom up, pour into the mold and bake in a preheated 180 degree oven for a few minutes.

Romain Monet explained: "By mixing a part of the heated meringue into the rest of the meringue, the fondant made will not be so easy to coagulate, and you can toss it for a while." ”

When the two merinues are mixed, they become a little creamy and sandy, but they still retain a certain stickiness.

Roman Monet personally demonstrated for Sikong Yao, first using a sugar puff to evenly pounce the powdered sugar noodles on the board to avoid sticking during the following operation; Use a toothpick to glue the pink pigment to the sugar paste. After kneading the meringue evenly to the ideal color, roll it out into a large round with a non-stick dough pin, and use a small five-petal flower mold to remove the corresponding sugar flowers.

Use a large five-petal flower mold to remove the corresponding sugar flowers, and prepare all the other sugar flowers in the same way. Take a large sugar flower and put it on the operating sponge, press it down with a small round head in the center point, let it sink slightly, use the big round head to drag it outward with the middle point on each petal flower, and then roll the round head along the edge of each petal to gather in the middle, and then move the five-petal laughing flower on the sponge in turn, and also drag it from the middle of the flower to the outside of each petal with the round head, and then press it in the middle with the round head after dragging, and instantly make a three-dimensional plum blossom.

Sikong Yao could see it. Only then did she find that Roman Monet made petals much faster than herself, and she pinched a petal, and Roman Monet could basically make a plum blossom.

Roman Monet said: "You can do it with some skill, don't be discouraged." ”

Sikong Yao nodded. Although she failed, it was not because she was not capable enough, but because she had never been in touch, and if she gave herself a little time to practice, she believed that she would be able to do it.

Immediately afterwards, Romain Monet drew the stamen of the plum blossom with a thin needle, and then dipped it in honey with a small round head and dotted it in the center. It's more and more lifelike.

Put a small pearl sugar in the center to decorate, and then go to a sugar paste and rub it into long strips, cut it into a small section, and gently rub it into an oval-shaped pollen with a round top and a circle, this Sikong Yao suddenly found that there were bees that were attracted over!

Sikong Yao said enviously: "Uncle, how long will it take to connect to your point?" ”

Roman Monet pondered for a while, thought for a while, and said: "Ordinary people can do it after about a hundred hours, if it is an experienced pastry chef, it will naturally not take so long, if it is talented, it is estimated that it will be able to get started soon." ”

Although it is a technical job that can be made up for by diligence, it also depends on whether the learner has talent.

Sikong Yao was silent for a moment, and suddenly said, "How fast is it soon?" ”

Roman Monet shook his head and said, "I don't know, I should be regarded as the kind of person who has no talent, so if you ask me how fast I can't answer." ”

Sikong Yao pondered for a while, without a standard, it seemed that he would lose the motivation to move forward, if he really wanted to spend dozens of hours immersed in studying here, Sikong Yao would definitely not be able to do it.

Sighing helplessly, Sikong Yao said: "Uncle, it's dark this day, I have to go, come back tomorrow." ”

Roman Monet said with some regret: "This is leaving? ”

In the past three years, I finally met a person who spoke speculatively, and Romain Monet was naturally a little reluctant.

Sikong Yao also nodded reluctantly, if you learn this fondant, plus the cherry blossom jelly, this trip to Japanese cuisine practice can be considered complete, but you can't sleep in this barren mountain and forest.

"Well, I'll be back tomorrow." Sikong Yao touched the head of the Nara deer, and had to count on it to lead the way, so naturally he wanted to have a good relationship and behave more intimately.

Nara Lu rubbed it, and nodded smartly, knowing what Sikong Yao meant, and then licked the remaining powdered sugar on Sikong Yao's hand with his tongue.

Roman Monet was entangled in his heart for a while, and he actually made a decision, saying, "Wait a minute, I'll pack up and go with you." ”

Sikong Yao was stunned for a moment, "Ah, uncle, aren't you staying here?" But also, this place is not suitable for people no matter how you look at it. ”

Although Roman Monet is willing to leave this kind of place, Sikong Yao thinks it is a good thing, but if this is the case, where can she go to find someone to learn the craft of fondant?

"But you're out of here...... Who do I learn fondant from in the future? Sikong Yao was a little disappointed.

Roman Monet frowned suddenly and said, "Why do you say that, you can learn it at any time." ”

Sikong Yao was puzzled: "Of course it's okay to learn, but no one teaches it." ”

Roman Monet said: "How can there be no one to teach, I can teach you." ”

"Huh? You teach, how do you teach, aren't you leaving? Sikong Yao didn't understand.

Roman Monet suddenly laughed: "I don't have a penny on me, I'll starve to death if I go out, at least until I get a job, I have to rely on you." ”

"Huh?" Sikong Yao is stupid, and the feelings of this Roman Monet are dependent on himself.

Roman Monet smiled: "It's not too much to charge some tuition." ”

Sikong Yao sighed secretly in his heart, this Roman Monet looks honest, but in fact he is a flamboyant belly, after all, he is still French, and he can't escape that smell in his bones.

Roman Monet saw Sikong Yao's embarrassed face, and said, "How?" You take care of my three meals, I teach you fondant, and in addition, as long as I will, I can teach you what you want to learn. ”

Sikong Yao was also cheered up by Roman Monet's words, and asked rhetorically: "Besides fondant, what else will you have, uncle?" ”

Roman Monet snorted conceitedly and said: "Don't look at me like this, how can I say that I am also the former French royal pastry chef, I will definitely make what you have eaten, and you may not have eaten it." ”

Sikong Yao shook his head and said, "I don't believe it." ”

"Don't believe me? If you don't believe it, I'll say three, as long as you can say that you have eaten one of them, I won't charge you this tuition. Romain Monet said confidently.

Sikong Yao hesitated for a while, if Roman Monet was really that powerful, then it would not hurt to adopt him for a while, anyway, it was also the money of the Saint-Yi Delu Cooking Academy, Sikong Yao was not afraid of anything.

If you can't fight, just throw this Roman Monet to the Saint-Ed-Ruu Culinary Academy, one to solve his livelihood problem, and to be able to add a high-quality teacher to the Saint-Ed-Lou Culinary Academy, when the time comes, most of them will be able to smile He Lai from ear to ear, this is the royal pastry chef of the French royal family, although it is the predecessor.

But the emaciated camel is bigger than the horse, and if nothing else, this fondant skill is enough to make people scream.

Although he was thinking about how to help the faculty of the dessert department of the Saint-Ed-Lou Cuisine Academy, Sikong Yao was also thinking about another thing in his heart, using Roman Monet as an excuse to secretly buy something he liked, and he could also have a good reason to prevaricate the academy.

Thinking like this, Sikong Yao smiled happily: "Nacheng, I'll listen to you if you say one." ”

Roman Monet snorted and said, "The first one, the afternoon tea snack invented by the French nun, is Luli." ”

The corners of Sikong Yao's mouth twitched slightly, what the hell is this Lu Li, I really haven't eaten it. (To be continued.) )