Sikong Yao nodded and said, "Okay, then I'll leave the next silk drawing to come out, and the work of filling the cream will be up to you, how about it?" ”

As a boy, Jean naturally didn't want to show weakness in front of girls, but after weighing his current situation, he had no choice but to nod and say, "Okay, that's the only way." ”

In order to ensure that the puff tower can be successfully completed in the end, now is not the time to be strong, Jean knows very well what he is doing, this is not a sign of weakness, but a person who is really strong enough in his heart to be able to make the right judgment, if he delays the puff tower in order to show his manhood, it will be more than worth the loss.

The last process of the puff tower is to decorate the stacked puffs.

Silk drawing refers to the method of boiling sugar into a sugar solution that can pull out the silk and wrapping it on fried food, also known as drawing. In Chinese cuisine, silk drawing is to put the pre-made clinker in oil into the pot of the whole syrup and stir the slurry, put on a plate and eat hot silk drawing is mainly used to make sugar beet, which is one of the basic Chinese sugar beet production, silk drawing is roughly divided into dry boiling, water boiling, oil boiling, oil water boiling. Shandong is the birthplace of silk drawing, and the famous dishes include silk apple, silk yam, silk sweet potato, silk golden date, silk cherry, silk banana and so on. In ancient China, banquets were held, and there was an order of first pickles and then sweet dishes. Cooking techniques such as silk drawing, honey juice, and candied fruit are all sweet dishes handed down from the folk of Shandong. It is said to have been quite famous in the Qing Dynasty. Pu Songling, a famous writer from Zichuan, Shandong Province and the author of "Strange Tales from Liao Zhai", is very familiar with the production method of sugar beet, and usually loves sweets. In his "Liao Zhai Anthology", there is "Now the north is prospering." Nothing can not be used sugar sticky", which is a very vivid proof of the popularity of silk beets in Shandong. About the end of the Qing Dynasty and the beginning of the Republic of China, Shandong's silk cabbage quickly went to the whole country, first Beijing, Tianjin, Jiangsu and Shanghai, and then restaurants and restaurants around the country have silk cabbage supply, which is very popular with consumers.

However, it is obvious that Sikong Yao could not take the entire puff tower to the oil pot for processing, and in dessert dishes, the use of silk pulling is also slightly different.

The main method used in Chinese cuisine is to fry sugar in oil, which is much more difficult than stir-frying sugar in water. This kind of stir-fry is more of a test of kung fu. Wash and heat a pot. Then the oil is added in a similar proportion to the sugar, but it can also be slightly more. The oil temperature is about 5 to 7 percent, put it at a distance from the pot with your hands and feel it with your hands, add sugar when the oil temperature is enough, and then stir-fry the sugar to feel the paste on the pot off the fire. However, at this time, it is necessary to pay attention to the fire and do not turn it off, because the temperature will be very different when it is turned on and off. The effect of stir-frying will be greatly reduced. It is necessary to fry until the sugar is red and viscous, and unlike boiling caramel, it is allowed to stir in the pan with a spoon while frying the syrup.

And the drawing of the dessert. The application is the method of frying sugar in water, using water to mix sugar, the pot is washed clean and can not leave a trace of water, and then add sugar when the hot pot is about 6 hot, the best is cotton sugar because the effect is better, the temperature of the pot must be controlled when frying, too hot or low temperature will lead to failure, here it is very similar to boiling caramel, but when the sugar almost turns red, you need to add a little water, water and proportion are added according to the proportion of sugar, control the temperature of the fire and then stir-fry, Stir with a spoon in one direction until the sugar and water have dissolved and become viscous.

However, since the silk drawing is used before condensation, before the final touching, Sikong Yao just boiled a pot of ordinary caramel, which is essential in order to stick the puffs together one by one.

The manufacture of caramel is also nothing new, it is a browning reaction. Browning reaction is a phenomenon that we often encounter in daily life and food processing and cooking, but so far, science and technology have not been able to accurately explain the mechanism of caramel reaction, and the structure and composition of caramel have not been understood.

A British chemist who has spent almost his entire life in the laboratory engaged in caramel research lamented: "Caramel is not only complex, but also unpredictable, and only by controlling the raw materials, preparation technology, time, temperature, etc., to the maximum extent, can we ensure the reproducibility and ...... of high-quality products."

The technology of producing caramel is difficult, and it is also considered a high-tech product abroad, and its production process is kept strictly secret. The reason why Coca-Cola of the United States has been popular all over the world for a century and has the best international market share is inseparable from his acid-resistant caramel technology.

Although the caramel reaction is mysterious, for pastry chefs, it is a process of processing sugar, and some pastry chefs consider it to be a kind of cooking magic and respect it.

Sikong Yao is neither a theologian, nor is she absolutely rational about science, as long as she can make desserts.

Put the pot on the stove, pick a thick material, which is conducive to the uniform heating of the central part and is not easy to paste the pot, pour the prepared white sugar into the small pot and evenly disperse it on the heated part at the bottom of the pot.

Although it is the best choice to cook caramel with brown sugar, but considering the use, Sikong Yao finally chose white sugar, although the caramel boiled by white sugar will also bring some color after the browning reaction, but after all, the color of the caramel boiled from brown sugar is much more transparent, and if it is well controlled, it can also create a crystal clear effect.

Turn on a low heat and boil slowly, wait for the color of the sugar to change, and when it becomes thicker, add a little water along the edge, and continue to cook until the sugar turns reddish-brown before turning off the heat, caramel is not difficult for Sikong Yao, I don't know how many times I have done such a thing, it can be said that it is easy.

The puffs and the caramel that have not yet condensed are stacked together, one by one, and the caramel is used to maintain the structure, stacked layer by layer, becoming a cone-shaped tower, the case is crispy and fragrant, the taste is moist and thick, and the puffs are filled with custard cream sauce, just one puff is enough to fascinate people, and such a large number of stacks can definitely give people an incomparable sense of shock.

Sikong Yao had seen the puff tower on some occasions before, and it was the first time to do it himself, only when he personally put himself into it, he found that it was not an easy thing, it was not an easy thing to pile up hundreds of puffs before the caramel condensed, the speed and strength were very laborious, but fortunately, the requirements for skill were not very high, with the help of Jean, Sikong Yao finally successfully completed the construction of the puff tower, and the rest was to decorate the silk drawing.

Stabilizing the last puff at the top, Jean relieved himself and said, "Take a break, it's quite hard to pull the silk, and your physical strength should be almost consumed, right?" ”

Jean measured by his own state, even a boy felt a little unbearable, not to mention a girl, by no means sexist in it, but I think it would be better to take a break now.

Sikong Yao was silent for a moment, and he also felt that Jean was right, so he stopped forcing himself, stopped and rested a little, and tried to recover some physical strength in order to cope with the most difficult level in the future.

He didn't know anything about Basjien, and Sikong Yao also learned some tricks from Roman Monet, which was just the first time to practice.

Jean smiled and said, "I can't help you with the silk, but I can still help with the preparations." ”

Like boiling caramel, the pot of frying sugar must be clean, but also to prevent the pan, before frying, the net pot should be heated first, and the sugar and water should be added after the pan is burned with oil, and the hand spoon should be stirred constantly when frying the sugar, so that the syrup is heated evenly.

Jean suddenly remembered something and said: "Although I haven't done it before, I remember my grandmother told me that during the syrup frying process, a small amount of vinegar can be added, which has a significant effect on increasing the length of the sugar filament and preventing the return of sand." ”

Return to the sand refers to the syrup fried after hanging the raw materials slightly cool, the syrup returns to the original state, the finished dish is not bright, and can not pull out the silk, when frying the sugar, pay attention to increase the temperature, prolong some time, so that the sugar crystals are fully decomposed, and thick.

Put the sugar and water into the frying spoon, put it on low heat, and gently stir-fry it with a hand spoon until the sugar dissolves and the white foam rises, and then continue to fry until the foam disappears, the syrup becomes thin, and the color is light yellow. Also pay attention to the color and thickness of the syrup, the color is too dark, the syrup has become charred and bitter and cannot be silked, the syrup is too tender, thin but not sticky and can not be silked, which are all places to pay attention to when frying sugar.

The water frying method can effectively slow down the caramelization rate of the syrup, so that the sugar silk is lighter in color, crystal clear, thin and long, pure sweetness, and no greasy taste.

However, the biggest disadvantage is that due to the long boiling time of sugar, the syrup is easy to stick to the pan, and the raw materials are cooled relatively quickly after hanging the syrup, and it is also easy to return to the sand, which ultimately affects the effect of wire drawing, but fortunately, Jean's grandmother taught him a good method, from the perspective of sugar color, it is extremely perfect, and Jean is also quite in place in the control of the heat.

The heat of the sugar is important, especially when the juice is almost ready, and the subtle changes can be the difference between success and failure. When the syrup becomes viscous and golden in color, you can temporarily take the pot away from the stove, pick up the syrup with chopsticks or scoop it up with a spoon, and the chopsticks can pull out the sugar shreds or the syrup flowing down from the spoon to form the western line, when the syrup is basically fried, then you should put the wok back to the stove, quickly pour in the raw materials and stir-fry evenly.

Gene said with relief: "Alright, the last step is up to you." (To be continued......)