It's not enough to just soak the cherry blossoms, and the Japanese tea ceremony is very different from the Western tea ceremony.

The Chinese tea ceremony absorbs the essence of Confucianism, Buddhism and Taoism, emphasizing the "Zen tea taste" to help Zen with tea, and to honor the Buddha with tea. The doctrine of Taoism injected the philosophical idea of "heaven and man and oneness" into the tea ceremony of the tea people, and established the soul of the tea ceremony. At the same time, it also provides the aesthetic concept of advocating nature, advocating simplicity and advocating truth, as well as the ideas of rebirth, noble life and health preservation.

The Chinese tea ceremony is the way to appreciate the beauty of tea. The tea ceremony is also regarded as an art of life for cooking and drinking tea, a life etiquette that uses tea as a medium, and a way of life that uses tea to cultivate one's body. It is a very beneficial ritual of harmony and beauty by making tea, appreciating tea, smelling tea, drinking tea, enhancing friendship, cultivating virtues, learning etiquette, and appreciating traditional virtues, which helps to cultivate sentiment and remove distracting thoughts.

Although the Japanese tea ceremony was introduced from China, it only inherited the form of the tea ceremony and did not mean to taste tea, but focused on the character "boiling".

Although the Japanese tea ceremony also has the meaning of cultivating sentiments, taking the name of "tea soup" loses the charm of tea and is more like a dish.

In Japanese tea ceremonies, a special tea master lights a charcoal fire, boils water, brews tea or matcha tea according to prescribed procedures and rules, and then offers it to guests in turn.

But with this cherry blossom tea, you also need to add vanilla and cool lemon to stimulate the tea soup. In order not to make the sweetness too greasy, rock sugar is added to the cherry blossom tea during the pickling process, so the taste will be a cold dessert.

When the black tea leaves boiled together with the cherry blossoms in the English black teapot are bubbled, the whole black teapot is immersed in ice cubes and cooled rapidly, and a little honey is added to taste, so that the lemon flavor can better melt into the tea, the lemon slices are boiled with the cherry blossoms during the tea boiling process, and the tea is taken out separately after boiling.

That's not the end of the story. On the battlefield, Hara Zemi recalled the bits and pieces of Yingzi. Finally, I searched the cupboard and found a bottle of concentrated coconut water.

The combination of cherry blossoms and coconut gives off a warm fragrance, so the two are a perfect match together.

According to the orders of the battlefield Harasawami. Sikong Yao added coconut milk directly to the cooled cherry blossom tea. And add a little desiccated coconut to make tea together. Finally, the tea is strained through a fine sieve, and a few Yae cherry blossoms are strained along with the black tea.

Yae cherry blossoms, which bloom with the aroma of black tea, are the only thing you can claim from this cherry blossom tea. The Yae cherry blossoms are gently rinsed with strained tea, the tea leaves are washed off, and after repeated many times, they are soaked in the remaining coconut water, and then taken out again, and the Yae cherry blossoms, which were originally dyed brown with black tea leaves, have returned to their former pink color, and they also have a hazy white, like a dream.

Battlefield Harasawami explained: "That's fine, you can add it to the jelly paste." ”

Sikong Yao carefully added the cherry blossoms to the mold, and the jelly is formed by the mold, so the forming of the jelly is very closely related to the material formula of the jelly and the use of the mold.

The shape of the jelly is related to the size of the mold, its shape, and the cooling time. Generally speaking, jelly is formed without large or complex molds. Because the gelatinous force inside the jelly is not enough to maintain the supporting force of the finished product made by a large mold, if the amount of raw materials is increased, the quality and taste of the finished product will inevitably be reduced, and it is even inedible. Therefore, when using molds, most of them apply small, simple molds to ensure that the finished product has the desired shape and edible quality.

Originally, according to Sikong Yao's idea, it would be a good choice to use a common pudding-shaped mold to hold cherry blossom jelly, but Battlefield Hara Zemi turned around and continued to rummage in the cupboard, and finally took out a mold with a strange shape, handed it to Sikong Yao, and said, "Oh, use this, Yingzi's special one." ”

Sikong Yao took the mold handed over by Yuan Zemi on the battlefield, and at first he couldn't see its shape from the inside of the mold, but when he turned the mold upside down, he could clearly see that it was a cherry blossom, with five petals like an umbrella, the sepals were horizontally expanded, and there were two notches at the tip of the petals.

Sikong Yao smiled lightly: "Ha, Yingzi's predecessor really has a heart. ”

An excellent pastry chef will inevitably have a variety of special molds, which are absolutely impossible to buy on the market.

When carefully pouring the jelly paste into the mold, the process must be gentle and smooth to avoid foaming.

Although Sikong Yao's hands looked as still as water, only the jelly paste slowly flowed into the cherry blossom mold, but Sikong Yao's heart was beating fast at this time, because the legendary cherry blossom jelly could be restored immediately, how could Sikong Yao's emotions not be excited?

However, if it caused a little bit of destruction because of his own reasons, then Sikong Yao was categorically unacceptable, so although his heart was beating fast, he had to desperately restrain his hands from shaking a little.

Jelly paste is not the same as cake batter, once it is put into the mold, it can no longer be trimmed, if there is foam, even if the foam is skimmed out with a clean tool, it seems that although there is no effect, but after cooling and molding, the incompleteness of this fixed point also ruins the beauty of the finished product.

After loading the jelly paste into the mold, Sikong Yao gently wiped the Yae cherry blossoms with oil blotting paper to make the ingredients added to the jelly, which must be fully drained to ensure the quality of the finished product, and also try to avoid using fruits with more acidic substances, such as lemons, fresh pineapples, etc., which will reduce the gelatinous power of the jelly because of excessive acidity, so that the elasticity of the finished product will be reduced.

Yae cherry blossoms were previously boiled with lemon slices, so it was important to wipe off the moisture attached to the surface so as not to spoil the finished product.

Not even daring to take a breath, Sikong Yao gently turned the Yae Sakura around and slowly put it into the jelly paste, feeling the soft and elastic touch, and a warmth sprouted in his heart.

Soon, the legendary cherry blossom jelly will be restored, and the next thing is just to finalize.

The shaping of jelly is mainly formed by the method of cooling, but it is also related to the amount of konjac flour, the temperature and time of setting and the quality of shaping.

The larger the amount of gelatin in the formula, the shorter the time for solidification, once the jelly setting point is reached, it can not be refrigerated, otherwise it will lose the taste of jelly, and also lose the quality of jelly.

In order to help Sikong Yao cook cherry blossom jelly, Battlefield Hara Ze saw that she simply closed for a day today, and the two fathers and sons accompanied her wholeheartedly to cook.

Sikong Yao listened to the battlefield Hara Zejian and recalled the development process of Renqian Flavor House, as well as the encounter with Yingzi when he was young and knew each other to want love, and the three hours were fleeting.

After listening to the story of Yingzi leaving Fushaya in order to be with him and giving up the moving feat of being the heir of Fushaya, Sikong Yao also got up slowly, "It should be almost." ”

The moment he opened the refrigerator, Sikong Yao took a deep breath, although the previous steps were carried out in an orderly manner, and Sikong Yao also had absolute confidence in his craft.

But at the moment when the test was really successful, I was so scared in my heart.

Although the recipe and process were all completed under the observation of the battlefield Hara Zemi, not a single detail was left, but Sikong Yao is not Yingzi after all, and the battlefield Hara Zemi is not Yingzi, there may be some nuances that have not been noticed by the battlefield Hara Zemi, if something is missing because of this, I am afraid that the cherry blossom jelly that will be taken out later is just a jelly with a slightly better taste, thinking like this, Sikong Yao's heart is beating fast.

Sikong Yao slowly raised his hand and took the mold out of the refrigerator, because the mold was sealed with a layer of plastic wrap, the taste could not be dispersed, and he couldn't feel the fragrance of cherry blossom jelly, but Sikong Yao's heartbeat was already fast, and his hands trembled involuntarily.

The shaped product is removed from the refrigerator and placed on a porcelain plate ready for demoulding.

In order to keep the product intact, it is necessary to use warm water at the bottom of the mold and around it to be slightly scalded before demoulding, saying that it is warm water, but only relative to the temperature of the jelly, the temperature can be controlled at about 40 degrees, if it is too high, the temperature difference between the inside and outside is too large, which will lead to a change in the taste of the jelly.

As the warm water was poured on the mold little by little, Sikong Yao could feel that the inner wall of the mold was detaching from the jelly, and the plastic wrap could be withdrawn with a flick of his fingers, and at this time, the cherry blossom mold was also changing in a subtle shape visible to the naked eye, and it was held up by the elastic jelly little by little.

The cherry blossom jelly, which began to break free from the shackles of the mold, released a sense of coldness from the cracks, and then the faint fragrance of flowers slowly dispersed, and then became more and more intense.

After Sikong Yao sniffed this wisp of fragrance, she stopped breathing, held her breath, and stretched out her hands trembling slightly.

At this moment, Sikong Yao felt an unprecedented pressure condensed on his shoulders, and his hands were extremely heavy, and he couldn't open them for a long time.

At the same time, outside the restaurant, a guest from afar sighed because of the closure of the house, but when he looked up, he was stunned to find a cherry tree with green leaves on the side, dotted with a wisp of unusual color. (To be continued......)