Liu Qingshan has been in Chang'an for the third year, and he also has the experience of opening Aunt Liu's spicy hot pot restaurant to buy goods and find merchants, so it can be said that he has a clear understanding of where to buy and what to buy in Chang'an West City, and he bought the things that Liu Chenxing explained neatly in one afternoon, and by the way, he also took his own Aya and his cousin to see the liveliness of Chang'an again, and familiarized themselves with the business atmosphere of buying and selling things in Chang'an West City, so as to help them adapt to life in Chang'an as soon as possible.

But these are all later words, and it is said that Liu Chenxing came home from work and studyed, and when he saw the baking materials that Liu Qingshan bought, he swallowed a few bites of food and began to show his skills, baking cakes in ancient times.

In pastry making, flour is usually classified according to the amount of protein content, and is generally divided into three categories: high-gluten flour, all-purpose flour, and low-gluten flour, but one thing is the same, the raw material is wheat flour.

Among them, high-gluten flour is suitable for making bread, muffins, puffs and other pastries with a tougher taste, and low-gluten flour is suitable for making cakes.

In the Middle Ages, the flour sold on the market naturally could not be divided so finely, and it was mostly sold according to the thickness of the wheat flour sifted.

Poor people generally eat noodles, and the ordinary people in the city eat fine noodles between fine noodles and thick noodles, of course, they also have to eat some thick noodles from time to time, after all, the vast majority of ordinary people live a tight life, as for the extremely delicate sifting, almost as white and fine flour as the flour bought by modern people in the supermarket, it is naturally only the nobles can afford to eat.

Nowadays, all kinds of Chinese pastries, you can use medium fine noodles, but the cake is demanding, in order to achieve a success rate, Liu Chenxing let Liu Qingshan buy the whitest and finest noodles on the market, you must know that if two catties of thick noodles can be exchanged for one pound of fine noodles, then at least five catties of thick noodles can be exchanged for one pound of fine noodles.

At this time, the fine flour is similar to the modern ordinary flour, using the common flour of all-purpose to make cakes, the finished taste is hard and very thick, and the cake will become steamed buns if you are not careful, so the first step is to make the fine flour become low-gluten flour.

In this life, there is a golden finger of memory, and Liu Chenxing still remembers the homemade gluten flour that he watched a short video in modern times, so he was busy in the kitchen.

First put about half a catty of fine noodles into a container with a lid and a better seal, then use a spoon to press the flour tightly, and then use a few holes in the flour quickly, and finally cover the pot with cold water and steam it for a quarter and a half.

Pinch the time to take out the steamed flour, carefully open the lid, the flour has been hard into lumps, this is half the success, Liu Chenxing took a deep breath, and knocked on the lump of flour with a spoon, hahaha, it will be broken when you knock it, her homemade goblin flour was successful, and she was busy using a sweeping spoon to mash it all into powder, of course, in order to make the cake more delicate, she had to sift it carefully with a sieve, which was done.

Now that you've got the bread flour, it's baking time.

Soufflé was a highly nutritious food at the time, and the price was naturally expensive, so the first baked cake did not need soufflé for the time being, and directly started to make steamed cakes.

There is no oven or rice cooker, and steaming cakes is the easiest.

Calculate the various proportions first, and then you can start doing.

First, prepare three eggs, separate the yolks from the egg whites, add a spoonful of sugar, a spoonful of oil, a spoonful of milk, and two spoonfuls of all-purpose flour to the bowl of egg yolks, stir and mix until the batter is done.

The next thing is to beat the egg whites, now add a few drops of white vinegar to the egg white to remove the fishy smell, and then add a spoonful of sugar, without a whisk, use four chopsticks to stir and beat constantly, this is a hard work, you have to pass the time for about a quarter of an hour without stopping.

In the end, the batter made of egg yolk is mixed with the egg whites, but it is best not to stir at this time, Liu Chenxing remembers watching a short video at the time, saying that they should be mixed together in a stir-frying way, similar to stir-frying, that is, pour them into a round container, cover the lid and steam them over medium heat for two quarters of an hour, and then stuff for half a quarter of an hour.

During this period, it still takes a little time, and now that he has little free time, of course it is impossible to wait, Liu Chenxing began to work on his second cake, mille-feuille fruit cake.

In fact, at first, the ingredients are similar to steamed cakes, first put eggs in a basin, add sugar, add milk, and add homemade low-protein flour to mix well one by one, but then you need to add butter to mix.

Nowadays, the soufflé is similar to modern cream and butter, Liu Chenxing uses the soufflé as butter, cuts off a small piece and melts it, and then adds it to the prepared egg mixture and stirs it well.

In order to make the mille-feuille skin smoother and more delicate, of course, you have to filter the mille-feuille egg wash again, so that you can take out the pot at home, and you don't need to put oil, just like spreading the mille-feuille crust.

It takes about a minute to spread a mille-feuille, and after a while, nine mille-feuille peels come out and let it cool on the side, and the mille-feuille cake is more than half successful.

Then the cream is made, the soufflé is melted, the sugar is added and whipped until it is viscous, and a layer of cream is spread on top of the mille-feuille, and the sliced yellow peaches are added, so that the layer by layer is smeared, and her yellow peach mille-feuille cake is ready.

At the same time, the steamed cake in the steamer is also good.

In the main hall, except for Liu Wensu, Liu Chenxing's family gathered around the long case of the main seat.

"What's this pale yellow one? Why does it look so fluffy? And it looks very elastic, it seems that if you press it, you can bounce it......" As he spoke, Liu Qingshan wanted to press it on the steamed cake with one hand to see if it could bounce up.

"Smack!"

Liu slapped it down, and said angrily: "Be careful to press it!" After speaking, he turned his head and smiled like a spring breeze: "Ah Xing, what are these two things you are doing?" ”

When Liu Chenxing heard this, he set his eyes on the steamed cake.

The color is light yellow, spongy, soft and elastic visible to the naked eye, and the steamed cake is successful!

And with the most basic success of steaming cakes, you don't have to worry about baking other kinds of cakes, just look at the ancient version of the mille-feuille cake that looks like a modern mille-feuille cake.

With these two cake products, is her women's casual eatery, cake chain still far away?

"Hahaha!" There is no need to be taboo in front of his family, Liu Chenxing took the knife and raised his head and laughed three times: "This is a pastry made by me with eggs and flour as the main ingredients, so it's called a cake!" Let's try it. ”

said that a knife will be spent, and the family will have a copy.

Whimper, a spoonful of elastic in the mouth.

The sweet and fluffy steamed cake, the super delicious mille-feuille cake, Liu Chenxing smiled and squinted when he ate it.

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