In Sikong Yao's scorching gaze, Yao Feng not only did not see the slightest hint of retreat, but felt an unprecedented enthusiasm, which was sincere love for cooking.

Yao Feng also burned in Sikong Yao's enthusiasm, and said with great interest: "Ah, it seems that you are also confident, I really look forward to what kind of food you can make." ”

Sikong Yao clenched his fist with his backhand, with an unconcealable smile on his face, and laughed: "That's natural, being able to fight with a world-class dessert chef, I'm really moved to tears!" ”

Yao Feng nodded happily and said encouragingly: "Very good, then you can use all your strength, although I can be regarded as your senior, but in terms of cooking, I will never release water." You initiated this cooking showdown, and I will use all my strength to fight it. ”

Sikong Yao nodded heavily, and the uncontrollable joy overflowed on her pink face, and said happily: "This is the battle I want, it belongs to the battle between chefs, bet on the dignity of a pastry chef, for my friend, I, Sikong Yao, will definitely defeat you!" ”

Under the enthusiasm, even Yao Feng didn't notice that he didn't know why, he was already trembling with excitement, it had been ten years, and it was the first time that he was able to rekindle his fighting spirit when he was cooking.

When you close your eyes gently, you seem to be able to feel the joy of your youth, as well as the faint purity of first love, which is a beautiful memory.

A certain amount of glutinous rice flour is used to form the base of the wagashi pastry, and the stir-fried fragrant powder is used to supplement it, and this powder, which has a protein content of only a quarter of that of glutinous rice, can add a richer taste to the wagashi.

Place the glutinous rice flour. Mix flour and sugar, add water and stir into a batter. Strength is the key to determining the final texture of the fruit, and only by pouring out the stirring process can we create a batter with a high texture.

Yao Feng's process of controlling the appliance was as smooth as flowing water, and the connection of each action was extremely perfect, without any waste at all, followed by three colors of glutinous rice balls. It has been divided into equal amounts of glutinous rice balls. It was like a three-color waltz.

The green glutinous rice balls are the tea flavor and fruits brewed from the above good West Lake Longjing. Since ancient times, green tea has "four uniques": green color, fragrant, sweet taste, and beautiful shape. The West Lake Longjing is interpreted to the extreme, and the fragrance smells from afar, making people feel like they are on the bank of the West Lake. Take a look at the beauty of the mist after the rain.

And what is even more surprising is when Yao Feng brews tea. He actually put his hands on the wall of the teapot, and he was not afraid of the temperature of the boiling water, although it was separated by the tea wall of the porcelain, but the temperature was still passed steadily.

among the audience. There is no shortage of people who understand tea, and they can't help but secretly sigh and say: "I see, I actually feel the temperature of the water with my hands." He is a true tea artist. ”

Because Longjing tea is a tea that has not been fermented, the tea leaves themselves are very tender. If you use too hot water to brew. It will spoil the tea leaves, and it will also brew out the bitter taste, which will affect the taste. In order to ensure the purity of the water, you can only use your hands to sense the temperature, although it is not as hot as boiling water, but the residual temperature of 82 degrees is far more acceptable to people.

West Lake Longjing Tea is named after the Longjing Tea Region of West Lake, Hangzhou, China. One of the top ten famous teas in China. If you want to compare West Lake to Xizi, you have always been like a beautiful woman. Longjing is not only the name of the place, but also the name of the spring and the name of the tea. The premium West Lake Longjing tea is flat, smooth and straight, the color is tender and green, the aroma is fresh and tender, the taste is fresh and sweet, and the bottom of the leaves is delicate and delicate. The Longjing tea harvested before the Qingming Festival is referred to as Longjing before the Ming Dynasty, and it is called the daughter red, "the wind outside the courtyard is laughing, and the daughter of Longjing before the Ming Dynasty is red." This beautiful sentence is poetic and picturesque, and it can be called a wonderful portrait of West Lake Longjing tea. Set famous mountains, famous temples, famous lakes, famous springs and famous tea, make a cup of Longjing tea, but drink the unique and proud Longjing tea culture that is rare in the world. …

On the bank of the West Lake, a touch of fragrant Longjing tea is used as a Japanese fruit with a gentle fragrance and soft glutinous taste, and this combination is enough to make people intoxicated just thinking about it.

Yao Feng was impressed, and in just ten minutes, he had already sent the three-color and fruit into the oven, and there was only one step left before the last step was formed.

Yao Feng, who had finished his own cooking, looked at Sikong Yao, who was sweating profusely, and comforted him with interest: "What's the matter, looking at your appearance, it seems that you have encountered some difficulties." ”

Sikong Yao shook his head lightly and thanked Yao Feng: "Thank you seniors for your concern, but I think I have no problem." ”

Looking at the things in Sikong Yao's hands, Yao Feng said thoughtfully: "That delicate pale yellow color is butter." ”

No, compared to ordinary butter, the butter in Sikong Yao's hand that was cut into small pieces is obviously lighter in color, and from the perspective of the section, the cut that looks a little rough seems to be inconsistent with Sikong Yao's ability.

For a pastry chef, eyes and taste can become his own weapons, and when he gently closes his eyes, Yao Feng's nose seems to become his eyes at this time. Then feel it with those eyes, and you can find some clues.

Yao Feng suddenly opened his eyes and said in surprise: "It turned out to be unsalted butter, interesting." ”

Unsalted butter, cream for cake garnishes, as well as reduced milk and other dairy products. It can also be used in ice cream, bakery products, and confectionery products, but the effect is naturally much inferior to natural salted butter. Bakery products and sweets made with salty natural yellow are extremely good in terms of aroma and taste.

Yao Feng could obviously feel that Sikong Yao was definitely not an ordinary pastry chef who was bluffing, and with her strength, she should not have made such a mistake. If you use an ordinary whipping cream cake to deal with hawthorn and fruit, the result is obvious.

In this way, there is only one reason why Sikong Yao chose to use unsalted butter.

Yao Feng couldn't help laughing, and muttered to himself: "I see, is this the duel between 'the taste of first love' and 'passionate kiss'?" Interesting, interesting. ”

Just from a piece of butter, he saw through his intentions, and Sikong Yao suddenly was also in awe of Yao Feng, it seems that if he wants to win this victory, I am afraid it is far from being as simple as imagined.

Sighing softly, Sikong Yao said self-deprecatingly: "Ah, I really can't win against you easily, senior." ”

Yao Feng smiled: "You have a lot of ideas, but this will also be your fatal wound, because my Japanese cuisine is far from over." ”

The Japanese wind, which is a gentle wind, a gentle wind, and a warm wind, is widely used in Japanese culture in songs and cuisine. The food based on this is like the warm breeze of spring, which makes you feel warm and shines like a jewel.

A touch of dark red flickered, and what appeared in front of Yao Feng's eyes was the flower buds that had already bubbled, quiet and serene.

Sikong Yao's eyes showed a hint of surprise, and he couldn't hide his shock: "It turned out to be Roselle!" ”

Roselle is an edible dried calyx, and the species are divided into the quintessential roselle with deep color and the sultan-produced roselle with a strong sour taste.

It is characterized by its beautiful red color, and its attractive sour taste is its weapon. Its sour taste contains citric acid like that of sour plums, so it is easy to eat.

Roselle tea, made from sun-dried roselle stamens, has a refreshing sour taste that boosts appetite and eliminates the tiredness caused by the summer heat. Roselle tea is very delicious regardless of hot or cold, and it can be mixed with rosehips to reduce the sourness, and the color, aroma and taste are beautiful. This tea is a fruit drink made from ginger ale and pineapple juice that goes well with the atmosphere of the party. …

But Sikong Yao is obviously able to know that with the idea of a hawthorn magician, it will definitely not be limited to the perfect combination of traditions, if it is said that the sour taste can bring people a stimulating feeling, then hawthorn will not think about it at all compared to roselle.

A few flower buds shining like jewels fell into the delicate glass teapot, and Yao Feng smiled: "It looks like you've found it." ”

Sikong Yao gasped, with such a combination, he had no chance of winning at all.

When the water falls in, the aroma of roselle is instantly fluffy, like a wisp of ice in the summer, which is inspiring, and the faint aroma outlines the more intense, is the breath of honey, and then the appearance of the protagonist once again pushes the sour taste to the peak.

The hawthorn magician's menu is so beautiful that it is like a harvest bud that floats from late autumn to midsummer.

"This is my menu, Japanese-style dessert dishes, hawthorn roselle tea and tricolor wagashi!"

At that time, the aroma of Roselle tea blooms at this moment through the heated water, and in the oven, the three-color and fruit that have been baked and formed also burst out with three dazzling lights. The existence of the three-color light blending into a waltz is the melody of flower tea that makes people feel happy.

The hawthorn magician was as strong as this, a drop of sweat slid down Sikong Yao's cheek to his chin, and uneasy emotions welled up in his heart, it seems that this time, there is no way to give Bai Xia an answer.

The combination of tricolor waga and sweets and roselle green tea is like the perfect combination of sushi and brown rice tea in Japanese cuisine.

Looking at his chocolate sauce, which was already difficult to adjust, Sikong Yao fell into a desperate situation, what is the feeling of being able to be more wonderful than his first love...... (To be continued)