In the high temperature and high humidity environment of the fermentation catalytic box, the yeast is crazy to decompose the sugar contained in the dough, since the bread dough has been completed and sent to the catalytic box, Jiang Yunfeng can only follow the feeling to perfect this thing I don't know what kind of thing it will become.

On the opposite side, Peparoni was cutting the Italian sausage of the same name as hers, Jiang Yunfeng couldn't just wait for the dough to finish rising, and now the ingredients left on the ingredient table were the ingredients used to make pizza. My original plan was to prepare toast, although it is unknown what the success rate was on the spot, but I changed my plan to make pizza like Peparoni...... The red wine-flavored pizza is nothing short of a disaster.

Jiang Yunfeng, who had no clue, looked back and found that Erina Nagi was sitting upright holding the jar of dried longan and eating it one by one, watching the ochre-red translucent dried longan being pulled out of the jar, and the slender jade fingers pinched it and sent it into Qingqi's red lips. This picture not only gave Jiang Yunfeng a beautiful feeling, but also some thoughts welled up in his heart.

Looking at the big hand stretched out in front of him, Erina Nagikiri said angrily, "What are you doing?!" ”

"Miss, I just had a bold idea, so I need your longan." Jiang Yunfeng said his wishes bluntly.

"Don't give!! Put away your unrealistic bold idea! "Erina Nagikiri grins like a female leopard protecting her cubs, guarding her beloved snacks.

"Miss, the situation is very unfavorable to us now, I will definitely lose without longan, if you call longan out, we still have a chance to live. Snacks can be bought again when they are gone, and if you lose face, it will not be so easy to get it back, so I hope you can think carefully about face and snacks. Jiang Yunfeng spread his hands and waited for Erina Nagi to make a choice.

Erina Nagikiri's eyes kept going back and forth between the dried longan in her arms and Jiang Yunfeng who was waiting for a reply, and finally reluctantly handed over the jar containing the dried longan to Jiang Yunfeng, and said viciously, "Take it!" If you still lose in the end, you can walk to Paris on your own. ”

"Isn't such a severe punishment too much?" The corners of Jiang Yunfeng's mouth twitched.

"That's right~ It's a bit far from here to Paris." Erina Nagikiri changed to a more comfortable sitting position, and said to Jiang Yunfeng quietly, "That's it, if you lose, I'll buy you a bicycle, and you can ride to Paris." Anyway, France is holding the annual Tour de France, and there is no danger of getting lost. ”

Jiang Yunfeng really couldn't cry or laugh at this time, and wanted to continue to plead a few words, so the head of the academy in the main judge's seat, Delisa, slapped the table, reminded Jiang Yunfeng to hurry back to the position of the halberd, and sternly warned him to leave the field for no reason, otherwise he would be directly ruled to lose the halberd.

After all, this is not a formal halberd duel, and he teased the dean of the legitimate Lori in public, and Jiang Yunfeng had nothing to say when he was harshly criticized, after all, he offended others first. However, when Jiang Yunfeng proposed to use the dried longan that he had begged from Erina Nagi in the cooking process, Delisa actually agreed, and frankly said that as long as the ingredients in this classroom could be found, they could be used.

Although some dried longan was eaten as a snack by Erina Nagikiri, there was still a lot left in the jar. Jiang Yunfeng poured them all out and piled them up on the board and divided them into two piles, the fresh fruit state of longan is longan, which is known as the four major fruits in the south along with lychee and other fruits, and its water content is as high as 80 percent, even in the sun-dried state, in order to ensure that the taste retains about 10 percent of the water content.

The reason why Jiang Yunfeng divided the dried longan into two parts was to force out all the ten percent water content of one part and process it into a completely dry dried longan. So he used the oven, put the dried longan neatly on the baking tray and sent it to the oven, adjusted it to the baking mode, and forced out the moisture in the dried longan over low heat.

The rest of the pile is cut into grains the size of a grain of rice for later use, and the baking is completed quickly, and the dried longan is completely dewatered and becomes particularly hard. Jiang Yunfeng poured these roasted dried longans into a blender and beat them together with caramel to form a very fine powder, and put the beaten powder in a small bowl, add yeast and a small amount of water to mix into a paste.

Jiang Yunfeng and Peparoni took out the glass bowl from the catalytic box at the same time, and the fermented dough was more than twice as inflated as before, and the inside was full of bubbles filled with carbon dioxide. Jiang Yunfeng, who didn't have extra dry flour, just smeared olive oil on his hands and the cutting board to prevent kneading and sticking to the dough, and the burgundy dough was thrown on the cutting board, Jiang Yunfeng kneaded it vigorously and squeezed out the air inside.

Pressed into a dough cake and poured the bowl of paste into the middle of the dough, spread it evenly, sprinkled all the dried longan crumbles, Jiang Yunfeng rolled the dough into a ball and struggled to stack and stretch it, integrating everything into one.

Peparoni, on the other side, also squeezed the air out of the dough, throwing the dough back and forth alternately with both hands, using inertia to pull out the pizza dough. The spun crust is embedded in a mold with a high standing edge, but looking at the height of the mold, it is not difficult to guess that Peparoni's pizza topping must be very conscientious.

With a full can of soul tomato sauce as the base for the pizza, Peparoni began to pile up the various ingredients she had prepared for the pizza. A thin slice of Italian sausage, covered with a thick layer of grated Grana padano cheese, followed by green and red pepper strips and so on until the entire pizza mold is filled. Peparoni finished by making a beautiful pattern of sausage slices and other vegetables on the noodles, and took the full plate to the preheated oven.

Jiang Yunfeng also kneaded the dough here, and just when everyone thought that he was also ready to bake, he put the dough back in the glass bowl just now, sealed it with plastic wrap, and sent it back to the catalytic box for secondary fermentation.

The unfathomable operation of the mystery directly confused everyone including Erina Nagikiri, and they couldn't guess what he was thinking. Jiang Yunfeng, who had an indifferent face, would not tell them that the reason why he sent the dough back to the catalytic box again was because he mistook the yeast for fine salt when he mixed the longan flour paste just now.

Yeast that has not lost its activity will give the bread a strange taste during the baking process, so Jiang Yunfeng, who found that he had misplaced something, could only send the dough back to the catalytic box, and adjust the fermentation conditions of the catalytic box to the limit to consume the misplaced yeast activity as quickly as possible.

After dozens of minutes of baking, Peparoni pulled the mold out of the oven to check the status, the thick cake edge began to become crispy, the filling that had filled the mold also collapsed, and the melted cheese continued to bubble like the churning lava in the crater. Pepalloni was pleased with the color of her pizza and sprayed some olive oil back into the oven.

The activity of the yeast was finally consumed, Jiang Yunfeng hurriedly took out the dough that had expanded three times in the glass bowl, broke through the sealing plastic wrap and overflowed out of the bowl. Digging out the paralyzed dough and beating it continuously, hoping to regain its toughness, it backfired, seeing that Peparoni on the opposite side was about to finish the pizza, Jiang Yunfeng had no choice but to trim the shape of the dough, casually cut a few knives, sprinkled with a layer of powdered sugar, and sent it to the preheated oven.

Jiang Yunfeng, who was not familiar with Italian characters, pressed the wrong button, and the nozzle in the oven spewed out a burst of water mist, which touched the hot box around him, producing a dense white mist that shrouded the dough, and Jiang Yunfeng, who was in a hurry to turn off the nozzle and turn on the correct baking switch, could only look at the white oven inside and ask for more blessings.