While the pastry chef started making his bagel bread, Kohei Soma was also making his own baking creations. I saw that he first cracked all the eggs he found, and used the egg shell to separate the yolk from the egg white, and put them in two different bowls.

Take out a large glass bowl and throw a lump of unsalted butter into the bowl, the volume of such a large lump is estimated to be hundreds of grams. Kohei Soma turned on the power of the hand-held electric whisk, pressed the switch and beat the butter in the glass bowl to break it up.

While waiting for the chunks of unsalted butter to puree, Kohei Soma poured the same amount of powdered sugar into the butter, then held a small bowl with the egg yolk and poured one egg yolk at a time into the butter and stirred until the yolk was completely stirred into the butter before pouring in the next one.

After all the egg yolks were used up, Kohei Soma poured a small glass of dark brown viscous oily liquid into the butter, and it was not difficult to tell from the color and light fragrance that it was vanilla extract, which is a favorite addition to Western pastries. Kohei Soma continued to stir the butter while reaching out and taking out a small bowl soaked in boiling water, and slowly poured the chocolate that had melted in the bowl into the butter, and the butter that had been absorbed became bright and slowly evolved into an indescribable color.

Kohei Soma finally discarded the discolored butter and instead aimed at the egg white, which had been resting for a long time. A pinch of fine salt on an electric whisk! The egg whites begin to become cloudy quickly, producing a large number of milky white bubbles. Kohei Soma picked up another bowl of powdered white sugar and slowly poured it into the egg white, beating it was still going, and the volume of the egg white, which only occupied the bottom part of the bowl, began to expand, and the form changed from liquid to solid, and finally got a bowl full of white meringue.

Instead of the laborious electric whisk for a silicone spatula, Kohei Soma scooped the fluffy meringue into the butter bowl spoonful by spoon and stirred it with the taupe butter by hand. With the addition of meringue, the color of the butter becomes more strange, and the volume more than doubles.

The all-purpose flour is sifted and mixed into a large glass bowl and stirred well, and Kohei Soma has made a viscous cake puree. Choose a round baking tray of the appropriate size, grease the inner wall and bottom to prevent sticking, Kohei Sozane takes a large glass bowl and carefully pours the puree into the baking tray, then smooths the top surface as much as possible with a spatula. Pick up the baking tray and gently drop it on the countertop a few times, and use the vibration to shake the bubbles suspended in the puree to the upper surface to avoid these bubbles forming holes in the cake during the baking process, which will affect the overall formation of the cake.

The pastry chef's bagel bread is sent to the oven at the same time as the baker's bread at a temperature of 18 for 30 minutes. After setting the parameters, Kohei Chuangzhen turned around and took out a basket of fresh yellow apricots from the crisper and returned to the cooking table, cleaned the yellow apricots, cut them in half from the middle, picked off the core, and cut the remaining two petals of flesh into four parts.

Put a small stainless steel soup pot on the stove, and transfer all the chopped yellow apricot pulp to the small stock pot to heat. Kohei used a third bowl of white sugar, squeezed a whole lemon juice, poured a small glass of water to replenish the liquid, and turned it to medium heat to slowly boil the yellow apricot jam.

Kohei Sozane, who had his hands free, found another small stainless steel soup pot, added a glass of water to it, and then used the last and largest fourth bowl of white sugar to boil out a pot of slimy syrupy water. Kohei Sozane measured the temperature of the syrup with a thermometer, and when it reached more than 100 degrees Celsius, he immediately poured about 200 grams of chocolate into the small soup pot and dissolved it using the residual temperature of the syrup.

In a small soup pot where the jam is boiled, the flesh of the yellow apricot is continuously heated to release the rich juice contained in the pulp, making the jam thicker. Kohei Sozana immediately put the chocolate syrup aside, picked up the spatula and stirred the apricot jam repeatedly, if the paste bottom happened at this time, the whole pot of apricot jam would be completely ruined.

The yellow apricot pulp in the small soup pot was basically cooked, and Kohei Sojin turned off the heat and took the small soup pot and poured it into a sieve on a large glass bowl. The spatula and squeeze sieve filter out the fibers and residues of the flesh, and the glass bowl below is filled with pure yellow apricot jam.

The oven sounded, Kohei Soma took out the baking tray with heat-insulating gloves, inserted a bamboo skewer into the center of the cake, and pulled it out to see that there was no slimy puree on the bamboo skewer, which means that the cake has been completely baked, and the bulging part is removed while it is hot, so that the cake embryo can stand smoothly on the drying rack.

Cut horizontally, Kohei Soma divides the corrected cake base into two. Freshly boiled apricot jam is spread on the surface of the bottom layer, and the top layer is flattened with a cream spatula to align and close the divided upper layer to make a yellow apricot jam sandwich cake. Spread the remaining apricot jam all over the top surface of the cake base and the ring façade, leaving no dead spots.

Letting it cool down is the most exciting moment, Kohei Soma held his breath and slowly poured warm chocolate syrup on the surface of the cake base, and the taupe chocolate syrup flowed freely on the cake base, wrapping the whole cake and dripping the excess onto the baking paper at the bottom.

Kohei Soma transferred the remaining chocolate syrup in the pot and put it in a piping bag, picked up the drying rack and gently threw the chocolate syrup on the surface of the cake into the freezer to shape it for a short time, cut off the tip of the piping bag, and wrote the word "Sachertorte" on the surface of the cake with the extruded chocolate syrup.

The pastry chef, who also completed his own work, took the time to look at Kohei Soma opposite, and although he had said that he would let him play freely first, he was still very pleased to see that Kohei Sojin's finished work was the Austrian national treasure that he had taught him today, the Sach cake that was born in 1832 and the degree of completion was still so high.

Kohei Soma cut off a piece of his work and presented it to the pastry chef to show respect, and the pastry chef also returned the gift with a bagel bread as a gift. The others took matters into their own hands, Jiang Yunfeng returned to his seat happily with a piece of Sahe cake in his left hand and a bagel bread in his right hand.

After weighing left and right for a long time, he decided to start with the Sahe cake of Kohei Chuangzhen, cut a large lump with a small stainless steel fork, and glued the white cream next to the cake, Jiang Yunfeng opened his abyssal giant mouth to include it. The first thing you feel on the tip of your tongue is the mellowness of the hard chocolate shell and the bitterness of the white sugar, and when you bite into the shell, the aroma of yellow apricot and the slight acid begin to flood, followed by the fluffy cake itself.

But when Jiang Yunfeng sipped the layered Sahe cake in his mouth into a ball, the facial features on his face were twisted into a pile like the cake in his mouth, the layering was broken, and the sweetness was infinitely magnified.

After several efforts, Jiang Yunfeng, who was white-eyed, finally swallowed the sweet cake in his mouth, trembled all over his body, and hurriedly stayed away. Fortunately, the sandwich used by Ping Chuangzhen is sweet and sour yellow apricots, and fresh lemon juice is added to the boiled jam, otherwise it is simply white sugar and chocolate, Jiang Yunfeng estimates that he doesn't even have the courage to swallow it.