Sikong Yao looked at Liu Yaqin's demonstration, and inexplicably revered in her heart, is this the difference between professional and non-professional?

Although I don't know what Liu Yaqin's other dessert skills are, just this hand-mounted flower technique is enough for Sikong Yao to call him a teacher.

In fact, the decorating is even set up independently on the dessert production line, and a separate position is set up, that is, the decorator.

Liu Yaqin used to be a decorator in a dessert shop in Beijing, with a monthly salary of up to 6,000 yuan, but was later recruited as a teacher by the St. Yide Road Culinary Institute, and her salary was tripled.

After a while, Liu Yaqin disguised the framing methods of tulips and delicate orchids respectively, and the most difficult one was irises, which was definitely not a simple matter to create a thin and firm petal streamlined shape. Even Liu Yaqin, when dealing with this kind of stamen, the speed has slowed down significantly, because the angle is very tricky, the slightest carelessness will destroy the smoothed cake performance, which is a big taboo.

However, although the shape of the iris is a little troublesome, it is not too difficult for the experienced Liu Yaqin. However, for those fledgling dessert students, this kind of styling that even needs to bend down to operate is a bit excessive.

Of course, Liu Yaqin didn't intend to embarrass these students, she just wanted to make her framed cake more beautiful. After all, with a salary of nearly 20,000 yuan, you have to make some performances worthy of this price.

If it's just an ordinary rose or a delicate orchid, these students won't learn much.

Liu Yaqin smiled. "What I did was just a reference, you can play freely, as long as you feel that you can make a more beautiful frame than the teacher, don't suppress your talent." The teacher is looking forward to seeing the creative frames. Of course, if you don't have any ideas, you can also imitate the teacher's framing method, which is 70% similar and doesn't have any major problems, you can pass. ”

Liu Yaqin decorates the three cakes, the first of which is based on white. Slightly beige. A very elegant pattern with twelve roses surrounding, and a lifelike white swan painted in the middle, the three-dimensional shape makes many students stay away, for them. It's just too complicated.

The second cake is much more colorful. The base of the cake is a square sponge cake. This shape is much easier to control than a round shape. On the edge of the ground is a circle of tiny bright yellow daisies, nine on one side. On top of the top is a jade with white petals and yellow stamens, and a small pink cream red plum. and a hint of green cream blended with grass. The colors are very light and lively. Although it is simple, the color gives a very vivid stimulation to love, and it must be the choice of many students to imitate.

The third cake is Liu Yaqin's performance, which has almost surpassed the point of being imitated. Even when Sikong Yao saw the cake, he was in awe.

The round chiffon cake has a faint curvature on the top, and the design of this round clay pot is more complex than the smooth cream coating. On the side is a silk flower band outlined in pale pink cream and a decoration that combines a bow with a butterfly, and on the left side of the top is a rose of various sizes in beige and pale red, creating a dreamy beauty. The blank space on the right is a light green cream outlining the lines of the grass, a quiet and serene, but thrilling beauty of the iris flowers, which makes people fall into the sweet fragrance of cream.

Such a stunning frame, even if you get it to a three-star hotel, it is also a must-have.

Liu Yaqin said with a smile: "Okay, for the rest of the time, you can play by yourself." Half an hour later, all the work at hand was stopped, and I had to check them one by one. By the way, when you are trying, I will also watch from the sidelines, and pay attention to the details, even the inside of the cake is also very important. ”

Sikong Yao shrugged, what he said was right, he didn't cut the cake to see the inner workings inside.

Sikong Yao muttered for a while and said, "First of all, let's start by whipping the whipped cream." The cake base is provided by the school, so don't worry. ”

When it comes to whipped cream, it is divided into two types: animal and vegetable.

Plant-based whipped cream, also known as non-dairy cream, is the first choice for most cake shops to make cakes, it is cheap, stable after whipping, and has a clear piping. However, because of the existence of artificial flavors and hydrogenated vegetable oils, it is not good for human health and is quite criticized.

And animal-based whipped cream, which is what some high-end cake shops claim as "natural milk cream". But its disadvantage is that it is not easy to whip, and it is easy to melt away after a little heat, and the pattern is not clear, and it cannot be framed with slightly more complex colors.

Despite this, animal-based whipped cream also has its incomparable advantages: first, health; The second is that the wonderful taste of natural milk fat is irreplaceable.

Most people choose to use plant-based whipped cream because it's easier to style, after all, the hallmark of this assessment is fancy, not health.

However, for Sikong Yao, who wanted to get a full score, she chose to frame it with animal whipped cream. At the same time, this is also her principle as a pastry chef. Even if this cake may not be sold in the end, Sikong Yao will show due respect for food.

The liquid whipped cream is taken out from refrigeration, poured into the mixing tank according to the required amount and beaten with a ball mixer until it is light and white, which is the best state for plastering. Sikong Yao took out a part of the cream and continued to beat until the lines were more obvious and the hook was firm and light white, which was the best state for squeezing the pattern.

The rest of the cream, Sikong Yao continued to pour it into the freezer and freeze it.

When Liu Yaqin passed by Sikong Yao, she was a little surprised and said, "It seems that you are not an ordinary novice in desserts." ”

Sikong Yao only showed a smile in response to Liu Yaqin's praise, but did not divert his attention from the whipped cream. Like the beating of eggs, the beating of whipped cream is also a process that pays great attention to detail.

Seeing that Sikong Yao was able to concentrate so much on his own cooking, Liu Yaqin also showed some relieved smiles.

Liquid fresh cream is divided into two types: singlecream and doublecream, the single cream is relatively light, and it cannot be beaten into solid cream under normal circumstances. The double can be beaten to become a solid cream, which can be used to make cakes or eaten with fresh fruit.

Sikong Yao continued to pour some of the cream into the freezer to refrigerate, just to make doublecream, which is used to make cream for fillings.

Although for all students, decorating is not a new thing, and the decorating of a cake basically only takes ten minutes.

If you include the whipping of fresh cream and the idea of styling, half an hour is a bit stretched. Due to the limited time for the assessment, they could not be considered as carefully as before, and most of the students' ideas were always imitating the teacher's style.

Although I also conceived some ideas and shapes before the trial at the beginning, in front of the beautiful mounted flowers created by Liu Yaqin, it was simply a class axe.

Since not everyone knows singlecream and doublecream like Sikong Yao, many people even started the snow sealing process.

And Sikong Yao proceeded in an orderly manner, and when she was whipping the whipped cream, she also completed the idea of fancy.

"Well, okay, I've decided to use this, although it's a bit bold, but if you want to get a perfect score, you have to at least come up with some creativity and courage."

Sikong Yao chose one of the three plans he was most satisfied with.

It was a very personalized design, and the idea that suddenly came to Sikong Yao's mind, although I don't know if it would meet Liu Yaqin's appetite, but at least compared with the three plans, Sikong Yao was more satisfied with this idea.

Although there are such factors in it, when Sikong Yao made this decision, there was still some willfulness in it, and the source of this idea came from the Harley motorcycle with all kinds of punk graffiti.

Sikong Yao shook his head, threw out irrelevant thoughts, and focused on the mounting process in front of him.

Sikong Yao chose a rectangular cake base, which is not a good idea, the rectangle is not a perfect symmetrical structure to some extent, it cannot be folded diagonally. This also makes it more difficult to conceive, and the final result is greatly reduced.

Basically, cake embryos nowadays are very rare even in the rectangle.

However, Liu Yaqin still prepared corresponding cake embryos for the students, and there were even triangular and oval ones.

"It's ridiculous......" Sikong Yao even felt helpless about his thoughts.

Sikong Yao took out a spatula, brought a lump of fresh cream and began to wipe the noodles, first smearing the top place, and then using more cream in the corners and corners, otherwise it would be uneven.

Sikong Yao was controlling the spatula to move around the cake surface, and the square cake was much simpler than the round cake embryo when it was shaped on the side.

Liu Yaqin's eyes were sharp, and her satisfaction with Sikong Yao had risen a lot.

Sikong Yao knew that Liu Yaqin wanted to see her posture holding the knife. The posture of the spatula is very particular, you should place your index finger in the middle of the spatula face, hold the spatula with your thumb at the junction of the spatula and the handle, and hold the handle from the other side with the rest of your fingers.

After spreading the whipped cream smoothly and smoothly on the surface of the cake, take more than one slice of cake and cover it, so far, Sikong Yao's lining project is also completed, and he glanced up at the time, and there were fifteen minutes left.

"It should be enough."

Sikong Yao divided the rest of the time into two parts, three minutes to seal the snow, and the rest of the time to frame. (To be continued......)