Sikong Yao kept observing Batisian's dessert skills in Randy's sweet house, and then he kept studying Guckoohof's recipe.

The tireless study soon paid off, and Sikong Yao was already able to make the completed Goo Hove on his own, but it seems that the heat is not very good, if you want to achieve a good ranking in the international dessert exchange competition, it is still far from enough now, so Sikong Yao needs to continue to learn and learn again.

This is a rather boring process, but it is also a process that has to be carried out, because after learning the recipe of dessert, all that remains is to keep figuring out and practicing, trying to grasp the dessert method as a whole in the details, and then those defective products that appear in the process of experimentation, I can only eat them without saying a word.

But that's exactly what makes the cooking interesting, and in the practice of practicing, I found that my dessert skills are getting better and better, and my proficiency in the dessert in my hand is increasing day by day, and then I find that it is enough to make it more delicious than the last.

From morning to afternoon, Sikong Yao stayed tirelessly in the dessert house to study, as if she was never tired, full of passion, thinking that she must achieve something in the international dessert exchange competition.

This is the latest coo gough made by Sikong Yao, the roasted brown color is just right, and there is a pure fragrance that continues to waft out, which actually covers up the fragrance of the freshly fried doughnut, and the people in Randy's sweet house take a deep breath and sniff it, and they all sigh with emotion.

Sikong Yao smiled contentedly. It seems that he has begun to find a little trick, Sikong Yao found that the making of Goo Goo Hoff, the batter is not very important, the most difficult part is baking, the baking of the cake at this moment is definitely not simple, because a lot of milk is added to it, so it has a strong uncontrollable nature, a little careless, even if it is a half-second fire error. will directly affect the overall taste. Sikong Yao also tried many times before he barely found the best heat.

Of course, the best heat does not mean the most standard heat, and every oven has its own temper. It can't be changed. Even the heat usage in the teaching book. That's just a recommendation.

As a pastry chef, the most important thing is to know how to change and adjust the temperature at any time, which is also a big test for pastry chefs. It's like a wok in Chinese cuisine. You never know how hot the stove will be, it's all about experience.

So what Sikong Yao wants to find now is not the best heat, but what is the state of Goo Goo Hov in the best heat situation. Only by remembering this state can Sikong Yao remember what kind of heat is needed by Goo Goo Hofer, and can he immediately adjust it according to the actual situation to avoid missing the best heat.

This is another stage that is quite grinding, and you have to repeat it at least a few times to get a rough idea.

But despite this, with Sikong Yao's current level, being able to make one in just six times can still be called a good Goo Hofer, which is also amazing.

Batisian walked over with some surprise and said, "Yo, yes, I did it so quickly, it's much better than when I was back then." ”

Sikong Yao grinned and said, "Thank you Sister Batisian for the compliment." ”

Batisian shook his head lightly and said, "I'm just telling you the truth, it's true that I'm much more talented than I was back then, and if I had learned things as fast as you, I guess I wouldn't have just stopped at the top sixty-four at that time." ”

Sikong Yao blinked his eyes and said suspiciously: "Sixty-four? ”

Batisian nodded, and said with a little emotion: "Yes, the competition of the pastry master." ”

When I think of this incident, Batisian suddenly fell into memories, those past experiences and stories have come to mind one by one, those precious experiences are now recalled, there are sadness, tears, gains, joy, pain and unwillingness, but now that I am more than half a hundred years old, I look back at the memories of those times, and I feel extremely nostalgic.

The pastry chefs who can make Michelin-starred sweets are just stopping at the top 64, so how fierce is the competition, Sikong Yao said regretfully: "Did Sister Battisian lose in the top 64?" It's a shame......"

"Well, if you lose, there's no way, the opponent is too powerful." Battisian was very quick to see it, and there was no reluctant expression at all, but it had been so long since things passed, even if he was not happy, it would be useless, so he simply let all the meaningless trivial things be left behind.

Sikong Yao said with some curiosity: "What was the situation like at that time?" The showdown of the top sixty-four. ”

Although Sikong Yao only admired the dessert master, and never imagined that she would one day participate in such a competition, but in her heart, she still had a sincere longing for that supreme honor.

Batisan explained Sikong Yao's confusion: "The situation at that time was a cake duel, my Black Forest cake lost to the opponent's sand frame cake, and the loss was convincing. ”

The sand cake originated in 1832 when Franz Sacher, the chef of a prince, developed a sweet chocolate filling that was loved by the royal family. Later, SacheHo-te, a sand rack restaurant frequented by aristocrats at the time, also used sand frame cakes as their signature snacks. However, the exact secret recipe is still a controversial dessert lawsuit, with Demel, a pastry shop claiming to have paid a lot of money for the original recipes provided by the members of the Sand Rack family, while the Sand Stand Restaurant insists that only their cakes respect the traditional tastes of the founders. Despite the unresolved lawsuit, the unique combination of chocolate traps and apricots has long been spread all over the world, and has been created by tens of thousands of pastry chefs, becoming a national treasure of Austria.

Black Forest Cake (SchwarzwaelderKirschtorte) is a famous German dessert, the full name in German 'Schwarzwaelder' means Black Forest. It combines the sourness of cherries, the sweetness of cream, and the mellowness of cherry liquor. The perfect Black Forest cake stands up to every discerning taste. Black Forest cake is one of the specialties of the Black Forest, and the German word originally means "Black Forest Cherry Cream Cake". Authentic Black Forest cakes are not dark at all and do not contain black chocolate.

Black Forest cakes became famous in the thirties of the last century and today they are the most popular dessert in Germany and have spread all over the world. In many parts of Europe, Black Forest cakes are always on the menu, whether in starred hotels or in ordinary restaurants. The most exclusive Black Forest cakes are made with Black Forest cherries, cherry juice and cherry wine.

Sikong Yao said with some surprise: "Black Forest cake, that's a very high-end dessert, Sister Batisian was only in her twenties at that time, it's amazing!" ”

Batisian smiled, and had to say that Sikong Yao's words comforted her, "You don't need to comfort me, it's been so long anyway, now I have my own dessert shop, and I have got a Michelin star, and the family is also very harmonious, my parents are very healthy, and my daughter is also very obedient, it would be better if that dead ghost didn't always go on business trips abroad, I don't think there's anything wrong with my life now." ”

Sikong Yao nodded, her thoughts were very similar to Batisian's, the degree of happiness achieved by a person is not directly related to a person's achievements. Success brings happiness and joy, but it is fleeting, and it can quickly lead to misery.

As long as you find what you really want in life, then you will be happy forever, Sikong Yao doesn't need any kind of honor to support her happiness, she already feels very satisfied now, she can continue to learn, and appreciate the food culture of the world, this is enough for her.

And it has also been recognized by Batisian, although it is possible that he is just casually pushed up to participate in international exchange events, but as long as he does not think about extreme aspects, Sikong Yao will also keep this intention in his heart.

Batisian then said: "A person's happiness is complex and changeable, but if you are willing to feel happiness, it is very simple, I am very satisfied now, the top sixty-four or the top thirty-two, or becoming a dessert master, may not be able to let me have the current satisfaction, these things, when you are older, you will know." Ha ha. ”

Battisan also classifies Sikong Yao in his heart as the kind of child who is constantly pursuing fame, after all, people around the age of twenty, and even in their forties and fifties, are easy to indulge in the pursuit of losing themselves, although that is not a bad thing, but once you don't grasp the degree, it is easy to lose yourself.

Sikong Yao smiled, although she would not be the person Batis imagined, but she didn't care what she explained now, the more she explained, the more boring it became, Sikong Yao just focused on cooking.

Batisian then sighed: "But this is just me, an old fellow, talking to myself, you don't have to take it to heart, the youth of young people, but it will be wonderful because of struggle." ”

Batisian didn't want to interfere with Sikong Yao's approach because of himself, that would be meaningless, a person's life is determined by himself.

Sikong Yao nodded vigorously, youth is wonderful because of struggle, if you want to enjoy this faint joy, let's leave it until you are old, the top priority, sure enough, I still keep learning, "I know, I will work hard, if I really get the ranking, I will definitely be in front of everyone, thank you for the guidance of Batisian's seniors, haha." (To be continued......)