"The pastry is made over there, I'll take you there. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ”

Lao Zhang saw that Xie Heilong was very interested in pastries, smiled, turned around and walked to the place where he came.

Uncle Li himself is not very interested in the kitchen, but he will take Xie Heilong to visit the base later, and it is not very convenient to leave now, so he can only follow along.

The three of them walked to the pastry-making area, and Lao Zhang pointed to the shelf beside him, neatly arranging the bread embryos in the square plate.

"These are the whipped cream toast bread I just made, only the last baking process is left, since you are here to learn, little brother, I will be ugly, make a new pastry, and show you."

After speaking, Lao Zhang walked to the staple food warehouse and walked out with a bag of flour.

"Yufeng, you go and help me bring the ingredients for making cookies and egg tarts, it will cost three hundred people."

Lao Zhang put the flour in front of the dough mixer and shouted loudly.

"Okay, I'll go."

An officer in the cold food production area in the distance responded loudly.

"The tart crust I'm preparing now, little brother, you pay attention to it, I'll write you a list of ingredients later."

"Well, okay, thank you then."

Xie Heilong thanked him and watched it with full attention.

Although Xie Heilong has read no less than a thousand cookbooks, there are also many books related to pastries. But from the time he got the special ability, until now, he really hasn't made pastries.

Even when he used to be at home, he only focused on how to cook hot dishes.

If you talk about hands-on production alone, Xie Heilong is really a novice in terms of pastries.

Fortunately, Xie Heilong has special abilities, as long as there is information about food, he is confident that he can make it perfectly.

This time it's not so much about learning, maybe it's more in line with the curiosity.

"Now what I pour into the dough mixer is the flour mixture I had prepared earlier, the main ingredient is low-gluten flour, and then I mix it with the right amount of high-gluten flour."

Lao Zhang explained while pouring flour.

"This is margarine margarine, add it and stir it together."

Lao Zhang pointed to the board where the officer named Yufeng just now brought over a large piece of yellow things.

Xie Heilong nodded in understanding.

Picking up a steel slicing knife, Lao Zhang divided the whole piece of marqiline into two parts, one large and one small, and the small ones into thin slices, and put them all into the dough mixer.

Then cut the large pieces of Margilyn into finger-sized strips.

The knife technique is exquisite, and the shape of each piece is highly uniform, like a mold carved out.

"Lao Zhang's knife skills are a bit good, and he deserves to be a special chef."

Whether the cooking skills are good or not, you can know it with a knife, Xie Heilong secretly praised it in his heart.

Then, Lao Zhang wrapped the strip Marqiline tightly with plastic film and beat it with a rolling pin to thinner it.

Then, using a rolling pin, roll out the margarine into rectangular slices and place them in the refrigerator to refrigerate.

"The purpose of putting it in the refrigerator is to increase flexibility and make it easier to wait for the operation. It doesn't take too long, just 25 minutes. ”

After Lao Zhang finished speaking, he walked to the dough mixer

"Let's go see how the noodles are going."

Turn off the power and press it lightly with your hand.

"This dough is almost the same, I'll take him out now, wrap it in plastic wrap and let him wake up for 20 minutes"

Lao Zhang skillfully wrapped the dough, and then said: "Take advantage of this time, let's go and mix the tart water." ”

Since the ingredients have been prepared, Lao Zhang skillfully operated.

He took out an oversized steel iron bucket, beat the eggs, added caster sugar, stirred until the sugar melted, added whipping cream and water, stirred well, and covered with a fresh-keeping lid.

"The tart water should also be refrigerated in the refrigerator, which can increase its taste for at least 1 hour."

Lao Zhang walked to the refrigerated room with a steel bucket in both hands and put the tart water in it.

The dough still needs to wake up for a few minutes, and Lao Zhang takes out a few square pieces of dark chocolate and some dried fruits.

Carefully cut into granules with a slice knife.

"These can be sprinkled on the tart, praying for the effect of garnishing and adding texture, and now the dough should be ready, let's make the tart crust."

Lao Zhang quickly removed the plastic wrap on the dough.

Although Xie Heilong has been following Lao Zhang to run here for a while, and then to get there, he doesn't feel annoyed at all, and his heart is quite interesting.

I used to do it myself, and everyone else watched from the side, but now I feel good as an audience!

Even Uncle Li, a macho man whose hands don't stick to the spring water, is also watching it with interest at the moment.

Lao Zhang applied thin flour on the table, put the dough on the cutting board and rolled it into a rectangle.

Place the marqueline sheet in the middle of the rectangular dough sheet, fold one section of the rectangular dough over and cover it over the marquiline, and fold the other end over with the mouth facing down.

Use a rolling pin to roll out the rectangle again, flip the sides over to the middle, fold it in half from the middle, and roll it out into the rectangle again.

During the whole production process, Lao Zhang repeated the folding 3 times.

"Elder Zhang, does it have any effect for you to fold so many times?"

Xie Heilong asked curiously.

"It's a mille-feuille puff pastry, and you'll understand it when you look at it."

While Lao Zhang answered, he didn't let go of the movements in his hands.

After the mille-feuille is ready, roll it out into a thin slice with a thickness of about 0.3 cm, roll it up along one side, and roll the dough into a cylindrical shape.

Lao Zhang's technique is very strong, and every movement is not only a standard, but also has a strange sense of beauty, just like an artist creating carefully.

Then, Lao Zhang cut the finished dough roll into small pieces with a knife that was 1cm thick. Dip the small agent in flour on one side, knead it into a ball, put it in the egg tart mold, and use your thumb to knead the small agent into the shape of a tower mold.

"Now I'm going to take out the tart water, and I'll fill the tart skin with water later, and you wait here."

Lao Zhang walked to the refrigerated room, and after a while, he came over with tart water.

"In order to make the tart water more tender and delicate, it must be sifted."

Lao Zhang held a square fine mesh colander in his hand, and gently slid it in one direction in the steel bucket.

After the tart water was sifted, the tool in Lao Zhang's hand was replaced with a small spoon.

"Now add tart water, for the sake of the beauty of the egg tart baking, you don't need to pour too much, it's almost eight points full."

Lao Zhang's hand is very steady, and every time the spoon is tilted, the tart water flowing into the tart skin is just eight points full.

Not a single cent, not a single bite, and not a single drop of tart water leaked outside.

Seeing this skill, although he could do it himself, Xie Heilong still admired it a little in his heart.

Hundreds of tart crusts were all watered and neatly arranged in a dozen large baking trays.

"Now there's just one last step left, put them in the preheated oven, set the time to 250 degrees on the top and 200 degrees on the bottom for 15 minutes."

After Lao Zhang's introduction, he smiled and said to Xie Heilong and Uncle Li: "Please come and help me put them in the oven." ”

Xie Heilong and Uncle Li stepped forward, each took two plates, and followed Lao Zhang to the oven. (To be continued.) )