For Sikong Yao, every opportunity to learn is precious, and every word Lute says is also an invaluable experience, for her, everything about Western food is new, and the feedback of knowledge makes her very excited. The next time she comes here, she doesn't know the Year of the Monkey, so she wants to take advantage of these two days to learn as much as possible, and the harvest of listening to Lute's words here is far more than the experience of exploring for a day, and what she says to learn now will one day become one of her invincible weapons.

Seeing Sikong Yao studying so tirelessly, Lute also showed a knowing smile, recalling that when he was just an ignorant novice, he kept asking his father who was a chef every day, which made his good impression of Sikong Yao rise a lot, plus Sikong Yao is also very cute, of course, it is also a plus.

With the introduction and Q&A along the way, Lute slowly found that Sikong Yao still pays more attention to the dishes related to those desserts, such as ordinary white bread, she can ask a lot of questions, from the selection of flour to the amount of protein content and the heat of baking, etc., which are all questions that require very professional talents to delve into, so Lute asked: "Are you a pastry chef?" ”

Sikong Yao nodded and responded obediently: "Yes." ”

Lute smiled knowingly, "No wonder, I see that you are asking dessert-related questions, and they are quite professional." ”

Sikong Yao smiled, and immediately realized that the question he asked was indeed a little tricky, and said embarrassedly: "I'm sorry, I shouldn't have asked you such a difficult question." Makes you embarrassed, right? ”

Lute smiled and said, "Haha, it's okay, I'm actually a pastry chef too." ”

Unexpectedly, Lute was also a pastry chef, Sikong Yao said with some surprise: "Really? I thought you were making pasta. ”

Lute smiled and said, "Who said a pastry chef can't make pasta?" My father runs a restaurant in the West Side, and I also know some Italian dishes besides spaghetti, but the best thing is dessert. ”

Unexpectedly, when he met his peers, Sikong Yao was overjoyed and said, "It seems to be very powerful to hear you say this, take me to see the desserts you made?" ”

Lu Ting nodded and said, "This way." It happened to be a busy morning. As soon as you stop, you show up. ”

The first thing that comes to mind is a delicate coffee cup with an ice cream floating on the milk tea, revealing an ethereal chill, which Lute explains: "It's an Italian dessert served with a drink poured over ice cream or gelatin. It was named drowning. ”

Sikong Yao laughed. "It's an interesting name. I'm going to the restaurant for a 'drowning', haha. ”

Lute explains: "The main character of the ice cream is the most common in the four flavours of vanilla, chocolate, hazelnut or rum, while the supporting drink only needs to be infused in small amounts. But there are also coffee, black tea, and liqueurs, which are made from brandy with fruit juice and syrup, and then dipped in various fruits or spice plants. The smell is fragrant and luscious, making it ideal for cocktails of all color levels to choose from. ”

Lute then added: "Despite the abundance of ingredients, the most popular combination is the traditional combination of vanilla ice cream and espresso. ”

Sikong Yao nodded, and then looked curiously at the small biscuits placed next to him, a bit like a miniature version of the puff, but it was a solid chocolate color and smelled faint almond fragrance.

"This is a brulan, also known as 'biscottiamaretti', which is a very sweet Italian pastry and a traditional Western-style puff pastry. Because it is made with a large amount of lightweight caster sugar and almond flour, rather than wheat flour, which adds weight to the cake, it has a lighter and crispier texture than cookies. ”

When it comes to cookies, Sikong Yao is naturally no stranger, and I heard that this kind of macaroon can have a lighter and crisper texture than cookies, and I am also very curious at the moment.

Traditionally, cookies or biscuits are made only with butter, margarine, shortening to shorten the production time, various animal fats or highly saturated natural vegetable oils added to make the finished product crunchy, but this kind of macaroon also mixes a certain percentage of bitter almond flour into the sweet almond flour as one of the ingredients, so that it can create a pastry with a strong aroma, a unique taste and a long aftertaste, as the name "Amaretti" (slightly bitter) suggests.

"In addition to being eaten as is, macaroons can also be used as an ingredient in other pastries, such as cocoa pudding, because they are not complicated to make and are widely used in Italian desserts," says Lute. 500g of almond flour and 150g of caster sugar, 50g of puff pastry should be used, and the rest should be sprinkled on the finished product. The egg whites need 100g, almost 3 egg whites, and most importantly, a lemon zest and a tablespoon of Italian almond liqueur, and if you like, there are ingredients such as chopped roasted almonds, orange peel, pine nuts, cashew nuts and roasted sunflower seeds to garnish. ”

Sikong Yao said greedily: "Can I taste one?" ”

Lute thought for a moment in embarrassment, then looked around vigilantly, and then whispered, "As soon as possible, don't be discovered." ”

Sikong Yao hurriedly stole an almond cake and stuffed it into his mouth, like a thief, extremely exciting, this almond cake became extra delicious when he ate it in his mouth, the rich almond aroma was more crisp than cookies, although it was not so moist and soft, but it had a macaron taste, which was very interesting.

Sikong Yao immediately pretended that nothing had happened, and said seriously: "Then what is that cocoa pudding you are talking about?" ”

Lute explains: "The cocoa-flavored chocolate pudding is a specialty of the Turin region and a permanent dessert on the dessert menu of an Italian-style restaurant. The most important feature is that the ingredients are crushed macaroons and marzipan bungalows, Macaron, a famous French almond pastry, which you should not be unaware of. ”

Sikong Yao nodded, the so-called Macaron is Macaron, of course she will not know, and Turin is the third largest city in Italy, one of the four major automobile cities in the world, the capital of the Piedmont region, the largest automobile production area in Europe, and an ancient city with a long history, preserving a large number of classical buildings and Baroque buildings.

Sikong Yao looked at it again and found that there was also a famous Italian dim sum finger biscuit with the same name as tiramisu, although it is a biscuit but it does not contain fat, so its taste is as luscious and soft as a sponge cake, no wonder English will call it "LadyFinger", that is, the finger of a lady.

However, the name of the finger biscuit means "biscuit of Savoy" in Italian, and the Savoy family was the predecessor of the Kingdom of Sardinia in Italy. Founded in 1416 and dying in 1720, many Italians simply call finger biscuits "Savoiardi".

In addition to being eaten directly, finger biscuits can be used in a wide range of ways, such as to make the base of layer cakes such as tiramisu, or to decorate other varieties of pastries as a sideline.

Lute smiled and said, "It seems that finger biscuits don't need to be introduced, the necessary materials for tiramisu, I guess there are no girls of your age who don't know." ”

Sikong Yao smiled, and then asked, "What about this?" ”

It looks like a jelly wrapped in a round biscuit, and it has a faint cheese aroma.

"This is a sativa," says Lute, a traditional pastry from the Sicilian region. ”

Strudelo is one of Italy's most famous pastries, one of the small desserts baked using dough and puff pastry, and a traditional pastry in the Sicilian region. Originally made to celebrate Carnival, a major Christian holiday lasting from weeks to months, and usually ending before the first day of Lent, it is now readily available in street food stalls and pastry shops in Italy.

The traditional brusadillo has a rather modest appearance. It has a crispy crust sprinkled with powdered fine sugar and a creamy and soft whipped cream and local specialty, a high-quality fresh cheese with a high moisture and lactose content, and a crispy white filling. Freshly fried strudelina is cheap, sweet and crunchy and has been one of the most popular Italian snacks for Italians and foreign tourists alike.

If it's small because it's so plain, you'll regret it, and in order to promote this Italian dessert, of course, fancy bruschetta was also derived.

The rind is usually made with lard, granulated sugar, salt, baking soda, cinnamon, egg yolks, a white wine made from partially dehydrated grapes that have been dried naturally, cocoa powder, and other rich ingredients, as well as chocolate chips, nuts, preserves cut into small pieces, such as citrons, orange peels, or high-end candied maraschino cherries, which were once reserved for royalty and the wealthy.

Sikong Yao smiled and said, "I didn't expect it, you can make a lot of desserts." ”

Lute said a little proudly, "These are for breakfast, and if I want to cook a dessert, I can make a hundred different tricks." ”

Sikong Yao nodded, it is true that what she sees now are desserts with relatively low fat content, which are enough to provide a certain amount of calories to ensure the vitality of the morning, if you want to eat full, it is more practical to use pasta. (To be continued......)