After thinking about it, Sikong Yao finally set her sights on the egg roll, and this was the goal she used to ban finger cookies.

Stir the egg juice thoroughly, pour it into the hot pot, hold the pot with both hands, and swing the egg juice into a thin skin, and bake it slightly to form the egg skin; Then, roll the raw materials into a cylinder with egg skin, that is, the egg roll.

Serve hot, the taste is extremely soft and delicious. Also known as Swiss egg rolls, brioche. Mix flour, egg liquid, and sugar into a batter, add butter and bake it into slices, smear it with butter, and roll it into a tube. The color is golden yellow and reddish, the quality is soft, spongy, and the egg candy is rich in flavor. It is rumored that this egg roll came from Switzerland, so it is also called the Swiss egg roll.

The invention of the egg roll is not for deliciousness, but to fill the stomach, in the old times, poor people in order to fill the stomach, digging wild vegetables, grass roots to eat people everywhere, but these things are very unpalatable, in order to fill the stomach, so I came up with a good way, that is, the eggs and wild vegetables, grass roots and boiled together, but eggs are not common, so the boiled eggs, wild vegetables, grass roots are dried, rolled into shape, kept and eaten slowly, which formed the ancestor of the egg roll.

After countless years, until the beginning of the last century, the egg roll has been in a single variety, a single production method, until the establishment of the Li Ji Bakery, the egg roll will be further expanded and developed, after nearly a century of baptism, the Li Ji Bakery has changed from a small shop to today's well-known century-old brand, the egg roll has also changed from a single product to more than 20 varieties, hundreds of production methods, hundreds of different flavors of egg rolls, of which the egg roll is the most representative one of the egg rolls. With traditional handicrafts, ancient secret methods, and advanced production technology, the "Macao Characteristic Egg Rolls" produced by Rite Kee Bakery have become a prestigious specialty product in mainland China, Hong Kong, Macao, Taiwan, Europe and the United States and other countries and regions!

Now the egg rolls sold on the market are made of egg roll machines, and they are relatively large machinery, generally not used by individuals, there are not many handmade egg roll manufacturers, and the egg rolls of Macau Li Kee Bakery are one of the handmade products.

As a member of the cookie family, Egg Roll always raises the suspicion that he is not a member of this family.

Seeing that Sikong Yao had taken several eggs, Lute immediately understood her intentions. Communicated: "Are you going to replace finger cookies with egg rolls?" ”

Sikong Yao shook his head lightly and smiled, "Not really. ”

Lute frowned slightly. I don't understand what Sikong Yao means, but it's just a secret that belongs to the pastry chef, and he doesn't want to ask, but he is more curious about Sikong Yao's intentions.

Generally speaking. The egg mixture in the egg roll is made by mixing cream and eggs with a small amount of flour. However, Lute made an unexpected discovery. Sikong Yao mixed eggs, milk and salt into egg juice for later use, which puzzled him.

Seeing that Lute had been staring at him, Sikong Yao also shrugged. I had to compromise and said: "This is not an egg roll, it is tamagoyaki." ”

"Tamako-yaki?" Lute looked blank.

Sikong Yao suddenly realized that Lute didn't understand what Tamako meant, so he explained: "It's eggs, this is a Japanese dish, Tamako means egg in Japanese, and Tamako is similar to a thick egg roll." ”

Lute tried hard to imagine what kind of cuisine Sikong Yao was talking about, but it was really unknown, and it was difficult for him to understand this kind of cuisine if he had never been to Asia.

Seeing Lute's dazed and confused face, Sikong Yao smiled and said: "How to say it, to put it simply, the juice mixed with eggs as the main ingredient is burned into a thick layer in a pan, because flour is added to it, it has a thick taste, a bit like a sponge cake, I plan to use this to replace the finger biscuits." ”

Hearing Sikong Yao use sponge cake as a metaphor, Lute was immediately enlightened and said with a smile: "Sponge cake, that's also a good choice, I'm looking forward to it." ”

Sikong Yao nodded and said, "What about you, what kind of biscuits are you going to use?" ”

"In Italy, tiramisu is usually made with finger biscuits, but this time I'm going to change the flavor and use tough biscuits," Lute explains. ”

Toughness biscuits are a large category of products, the surface of the biscuit pattern is flat concave type, the surface is smoother, crisp and refreshing, the fragrance is elegant, the same weight in the case of its volume is generally drier than the finger biscuit, and larger than the crispy biscuit.

Tough biscuits have a strong sense of hierarchy and crunchy taste, which requires the dough to have high extensibility, in order to meet the process requirements, the tough dough has gone through two stages in the preparation process. In the first stage, the flour is fully absorbed and swollen under low-speed stirring, and the dough is initially formed, and then the dough is continuously kneaded and beaten under the action of the flour mixer, and combined with other substance molecules in the formula to form a strong network structure, so that the dough has the best elasticity and stretchability; The second stage is to continue stirring, constantly tearing, cutting and turning the wet gluten that has been formed, so that it gradually exceeds the elastic limit, so that the elasticity is reduced, and the water absorbed by the gluten is analyzed. In this way, the dough becomes softer, less elastic, and has a certain plasticity.

Sikong Yao nodded, and quickly focused on her own cooking, she also noticed that Lute had the intention of humbling herself, she used moist thick eggs to ban finger biscuits, and Lute used dry tough biscuits to ban finger biscuits, taking a completely opposite route to herself.

Sikong Yao chose tiramisu that was mainly moist and soft as a whole, while Lute used crispy and piney tiramisu, so that the two had little intersection, it was really just an exchange competition, Sikong Yao couldn't help but admire Lute's meticulous thoughts.

When Sikong Yao was in Japan, he once ate a kind of Ruyi tamagoyaki, which is to beat eggs into a bowl, add 5 grams of cooking wine, 0.75 grams of refined salt, 5 grams of water starch, beat them evenly with bamboo chopsticks, heat the clean wok, pour a little soybean oil into the pan, and then pour half of the eggs, turn the pot, spread it into a round egg skin, and spread it out another one according to this method.

Then wash the herring meat, use the back of the knife on the fish surface, smash it lightly, then turn the knife over, scrape the fish off with the blade, then the fish meat is naturally separated from the thorn skin, put it on the clean Fengdun, cut it into fine pieces with a knife, put the egg white in the bowl, break it up with bamboo chopsticks, put it into a porcelain basin with the fish mincing, add 10 grams of cooking wine, 2 grams of refined salt, 1.5 grams of monosodium glutamate and green onion and ginger water, and whip it in one direction with 3 bamboo chopsticks, if it is too thick, you can add an appropriate amount of water, and beat it until the fish cake is thick and strong, and it is bright.

Cut the rape leaves and ham into fine pieces, then flatten the egg skin, put the fish cake evenly on the 2 egg skins, wipe it evenly, sprinkle the minced ham on one side of the fish cake, sprinkle the minced rape on the other side, and then roll it in at the same time from both sides, and roll it to the junction of the minced ham and the minced rape leaf in the middle.

Then put the finished Ruyi egg roll on the plate, steam the upper drawer over medium heat for about 7 minutes, open the drawer cap and release it once, then steam it over low heat for about 5 minutes, take it out, cool it slightly, cut it into slices, add 0.25 grams of refined salt, 1 gram of monosodium glutamate and chicken soup to the bowl, and then steam it for about 4 minutes on the drawer, take it out, decant the soup into the pot, boil it over the fire, hook it with water starch, pour in the chicken fat, stir evenly, put it in a small porcelain bowl, when eating, it is accompanied by a small plate of spicy sauce, a small bowl of soup to dip in, the taste is quite interesting, like a cake.

However, Sikong Yao couldn't have enough utensils to restore this kind of ruyi egg roast at this time, so he could only take a step back and use a frying pan.

After the egg mixture is completed, add salt and sugar and stir evenly into the egg juice for later use, heat the pan, and wait until the chopsticks are dipped in a little egg juice and drip into the pot to produce a "zizi" sound, the pot surface is coated with a thin layer of salad oil, scoop an appropriate amount of egg juice and pour it in, cover the pot noodles, fry it in the middle of the fire, and the part with bubble expansion is punctured with chopsticks, and when the egg juice is half cooked, the egg skin is folded in half and moved to the front of the pot.

The vacated pot surface is re-coated with a layer of salad oil, scoop an appropriate amount of egg juice and slightly lift the egg skin on the side of the pot, so that the egg juice flows below, and it does cover the entire pot surface, and then fry until it is half cooked, then fold it to the edge of the pot again, and repeat until the egg juice is fried.

Sikong Yao shrugged his shoulders and sighed: "It's a pity, there is no Japanese dashi." ”

The finished thick egg roast Sikong Yao did not take it out directly, but added some milk to the pan, covered the pot and steamed for a short time, so that the milk fragrance penetrated into the tamagoyaki.

It was the first time for Lute to see such a cooking technique, which was very different from Western desserts, and he couldn't help but sigh, "Your cooking method is very interesting, I have never seen it before." ”

Sikong Yao smiled and said: "This world is very big, there are all kinds of cuisines that we have not seen before, although the International Association for the Study of Gastronomy specializes in all kinds of cuisine cultures in this world, but in Italy, I'm afraid you can't study the wonders of Asian cuisine." ”

Lu Ting nodded and said, "You're right, I should really go to Asia to have a look and see your Chinese cuisine when I have the chance." ”

Sikong Yao smiled: "That's a must, the origin of Chinese cuisine can be much earlier than Western food." ”

When it comes to Chinese cuisine, Sikong Yao also spontaneously feels a sense of pride, although she is not good at this field, but this will not be an obstacle for her not to love this kind of culinary culture. For the food of his own country, Sikong Yao has always been very sure, inheriting thousands of years of Chinese civilization, the essence of ancient cuisine has been passed down, and endless gourmet dishes have been derived. (To be continued......)