Wu You's hand speed is still staggering, although he started cooking nearly ten minutes later than the other contestants, but at this time his progress is already the same as most people, and even has a tendency to surpass.

Fils cooking on the sidelines? Raleigh couldn't help but sigh, and said in a tone of admiration and some unwillingness: "It's really terrible strength, I won't start to do it until it's so late tomorrow, but I didn't expect that the progress is almost the same as ours now." ”

Wu You glanced at Fils? Raleigh glanced at him, but showed an inexplicable smile.

Fils? Raleigh was a little creepy by Wu You's eyes, and subconsciously swallowed a saliva, "What do you mean by this?" ”

Wu You snorted coldly and didn't respond, if it weren't for the fact that he wasn't making sponge cakes, the mousse cooking would have been completed a long time ago. But ordinary mousse cuisine can't win, even if it wins, it can't make Sikong Yao win the convincing mouth, even if she is convinced, it can't fundamentally destroy her.

What Wu You wants to do is to completely anger Sikong Yao and make her frustrated in the face of the absolute difference in strength and failure.

Chiffon cake is probably a cake that everyone likes to make, and it has long been famous, so it is normal to have more problems, but French sponge cake also occupies an unshakable position in the cake world, but the reason why it is not as famous as chiffon cake is because in everyone's concept, even if you are not a pastry chef, you can understand that sponge cake, it seems to be much easier to succeed than chiffon cake.

But sponge cake and chiffon cake are also cakes, and both cakes have the same characteristic, that is, once you know how to make it. It's going to be easy. All of a sudden, the previous failures were nothing to mention.

As long as it's a cake. No matter how high the failure rate is, it is nothing more than a matter of wheezing, mixing and mixing of eggs and baking temperature and time.

But even if it is a sponge cake, there is a lot of exquisiteness, and what Wu You wants to do is not an ordinary sponge cake, but an egg sponge cake. This sponge cake. The taste is soft, fluffy and very tasty.

The left and right hands started at the same time, and Wu You quickly separated the egg whites from the egg yolks, and needed to ensure that the bowl containing the egg whites was clean and free of oil and water. Cocoa powder and cake flour are mixed and the butter is heated in water until it dissolves into a liquid state. Mix cocoa powder with cake flour and sift for later use. Beat the egg whites with a whisk. When beating, add 50 grams of caster sugar in three portions.

The egg whites are wet foaming, and when the whisk is lifted, the egg whites pull out curved sharp corners, as if they are the fangs of the devil. Add the remaining 30 grams of caster sugar to the egg yolk and beat with a whisk until the color is light and fluffy. Finally, pour in the melted butter in three portions and continue to beat well with a whisk.

After pouring the butter. Whip into a thick egg yolk paste, add 1/3 of the egg whites to the egg yolk paste, and mix well with a rubber spatula from the bottom to the top. Every extremely demanding, meticulous and smooth step came to Wu You's hands, but it was as simple as playing a house, without the slightest tremor of fingers, as if it was as stable as a machine, and a chilling breath was released from Wu You's body.

After mixing the egg yolk paste, quickly pour it back into the egg white bowl and continue to mix evenly until it becomes thick, this step is extremely important, if the egg whites are defoamed during the mixing process, the mixture will become very thin and the baked cake will not be fluffy. But for Wu You, it was easy, the egg whites seemed to be being pulled, and none of the expanding bubbles dissipated, as if they were ghosts who obeyed the orders of Hades.

Pour in the sifted powder, use a rubber spatula to continue in the form of stirring, quickly stir the batter until a uniform cake batter is formed, and the cake batter is completed. …

Pour the mixed batter into a baking tray lined with baking paper, smooth the surface, and put it in the oven preheated at 175 degrees, no one knows when Wu You has preheated the oven, everything is too fast, so fast that people don't have time to think and observe. After baking for eighteen minutes, the sponge cake was completely puffed up, and Wu You took it out directly, without any testing and sophistication, thinking that this sponge cake was impeccable.

Whether the king of cakes is chiffon cake or sponge cake, pastry chefs have been controversial.

Chiffon cake is the transliteration of English Chiffon Cake, which is actually the basic type of sponge cake, chiffon cake has a puffy structure, high moisture content, light taste, moist and tender taste, and is one of the most popular cakes at present. It should be noted here that chiffon cakes are unusually fluffy, and if the same weight of whole egg stirred sponge cake batter is baked at the same time as the chiffon cake batter, the chiffon cake may be twice as large as the former. Although the chiffon cake is very fluffy, it is elastic and does not feel soft, and it is delicious when eaten with various sauces. In addition, chifon cakes can also be made into various cake rolls, Boston pies, etc.

The sponge cake is a kind of puffy snack that uses the foaming properties of egg whites, fills the egg mixture with a large amount of air, and bakes it with flour. It gets its name because its structure resembles a porous sponge. It is also known as foam cake abroad, and clear cake in China. In the process of cake making, the globulin in the egg white is stirred at high speed to reduce the surface tension and increase the viscosity of the egg white, because the viscous component helps the initial formation of foam, so that it can quickly enter the air and form foam. Globulins and other proteins in the protein, under the mechanical action of agitation, produce mild denaturation. The denatured protein molecules can be condensed into a layer of skin, forming a very strong film to surround the mixed air, at the same time, due to the effect of surface tension, the protein foam shrinks into a spherical shape, plus the protein colloid has viscosity and the added flour raw materials are attached to the protein foam, so that the foam becomes very stable, can keep the mixed gas, and in the process of heating, the gas in the foam is heated and expanded, so that the product is loose and porous and has a certain elasticity and toughness.

In terms of the most intuitive taste, chiffon cake is a loose character, while sponge cake is a light one. One is as soft as a cloud, the other as airy.

Wu You is very confident, and in fact he has the capital of pride, because his speed is so fast, which unexpectedly allows him to use this advantage to cook more varieties of bases in the same time, and then fuse them together to create a richer and more layered taste.

Although Wu You's sponge cake was thin enough, cut it horizontally from the middle to become two thinner slices of thin cake, and when people couldn't figure it out, he split the cake slice in half again, and got a total of four slices of sponge cake as thin as a cicada's wings.

Everyone was unpredictable, but Ke Yundan could see it, frowned, and said, "I see." ”

John asked, "What the hell is going on, how did he cut it so thinly?" ”

Ke Yundan explained: "The sponge cake he made is so light and thin, so thin that it almost melts in the mouth, one layer and four slices, there is almost no taste, but if you cut it into four slices, it will make the taste more delicate, and it is also convenient for his decoration, if you don't guess wrong, it must be filled." ”

Sure enough, Wu You then made chocolate mousse filling, put the egg yolk, water, and caster sugar into the pot, beat it evenly with a whisk, and then heat it over low heat and stir it constantly, until the egg yolk is thick, and turn off the heat. Cut the dark chocolate into small pieces, put it in a bowl, heat it with water and stir constantly until it dissolves into a liquid state, the hot water is not too hot, 60°C is appropriate. Cool the egg yolk to about the same temperature as the palm of your hand, then pour in the melted chocolate liquid and stir well. …

After mixing the two, the temperature should not be too hot, 35-38 °C is the best, Wu You said to Yilian: "When making chocolate mousse filling, temperature is very important. After mixing the egg yolk with the chocolate, it is best to keep it at 35-38°C. If the temperature is too high, when mixed with whipping cream and egg whites, it will cause the whipping cream and egg whites to defoam and lose their light taste. ”

Yilian retorted angrily: "You don't care, it's you, the eggs are all raw, how can you eat them?" ”

The corners of Wu You's mouth raised a smug arc and said: "Only by combining the whipped whipping cream with the whipped raw egg white, the mousse will have a lighter taste." Just like the raw egg yolk used in the homemade salad dressing and the raw egg white used in the meringue of the gingerbread house, you can enjoy the unique and beautiful taste of the salad dressing. ”

It is true that raw eggs are a bit estranged for many people, and they can carry the deadly Salmonella fungus, which is terrifying.

But Wu You said: "If you have doubts about raw eggs, then you have some scruples about the ingredients provided by the operators of the Holy Food Heart, so is there any point in going on this game?" If you can't trust the operator, what's the use of getting a place in the test? It's just raw eggs, it's just that you eat them differently, and traditional ideas kidnap your stupid minds. ”

In this way, people's concerns about raw eggs have dropped again, Wu You said that he did not add, just raw eggs, before knowing that eggs must be cooked and eaten, people have always eaten raw eggs.

Wu You said proudly: "This air-like mousse cake, a spoonful of mouthful, basically melts like ice cream, light and does not leave a burden." The egg white that is not heated can never be solidified, so a small amount of gillette slices is added, but the amount is less than usual, because the chocolate slurry itself will also solidify, plus the effect of gillette slices, it is enough to solidify, the whole process except for the production of chocolate sauce, there is no extra heating process, to ensure that the ingredients will not lose their own place, is the key to the preservation of the sense of air. (To be continued......)