Although the hotel attaches great importance to their business, Director Xie's courage is not enough to charter the entire hotel and ask them not to accept other guests, so the large kitchen still has to maintain normal work, and the stove that can be lent to Hao Dong is actually a spare stove.

said that it was a spare stove, there were several stove eyes, and the next to it should be a cooking table and the like were all standard configurations, which were very easy to use, and Hao Dong's efficiency was getting higher and higher.

The two desserts, the mixed fruit sago dew, can be completed by seeing the stitches. Because this is a sweet soup, it is better to use it for banquets, and it is produced quickly, so it doesn't take much effort.

The relatively troublesome is naturally the mille-feuille cake.

The mille-feuille puff pastry is now also frozen, and it doesn't taste bad when cooked properly. But in Hao Dong's view, this kind of "mille-feuille crisp" cannot be regarded as a mille-feuille cake in the real sense at all, and if you want to make it delicious, you naturally have to knead the dough yourself.

After all, this is not a standard five-star hotel in a big city, and the ordinary materials in the kitchen are good, but the top materials are not available. For example, it is best to have shortening to make puff pastry, so the puff pastry will have a great sense of layering and taste. But shortening is obviously not a regular ingredient in the quasi-five-star hotel where they are now, and in the end it can only be replaced by ordinary flaky marquilines.

Other than that, other materials are not a problem.

Sift the cake flour, add sugar and butter, and knead with water until the dough surface is smooth and non-sticky. Cover with plastic wrap and let the dough simmer for a while.

During this period, Hao Dong lit a fire and boiled sago in a pot.

This stuff is more annoying when boiled because it easily sticks to the bottom of the pan. So someone has to stand by the stove and stir while the heat is boiling. Wait until the sago particles are large and transparent, and that's it.

There was also cooked sago in the kitchen, but the chef here muttered that the amount of cooked food was calculated every day, and if it was suddenly used, it would disrupt the plan.

Hao Dong understands that in the hotel, when he enters the kitchen, it is the world of the head chef. In many cases, even if the general manager comes, he can't interfere, and he doesn't bother to dwell on these issues with them. Anyway, it's not troublesome to cook this thing horizontally and vertically, the stove is very hot, and soon a large pot of sago is boiled, and each one floats in the water like mini pearl balls.

Hao Dong turned off the heat, found a large basin of cold water, and took out the hot sago balls and put them in a large basin of cold water to cool down. Sit on one end in another clean pot, pour in milk and sugar, and boil a pot of sweet milk.

Just look at the pot to boil the milk, and you don't need to stir it too much. Time is just right for those fruits. Generally, conventional fruits are relatively quick to process; The pineapple has been peeled off and soaked in salt water, which saves a lot of trouble; It takes some time to peel the lychee and remove the lychee core, but this can be done at the end.

In the meantime, the milk is boiled, removed and poured into a refrigerated container. Soak the cooled sago in it, and the transparent sago in the white milk is very tempting to look at.

However, of course, you can't drink it directly at this time, and you have to put it in the refrigerator to freeze it for a while before the taste can reach its best.

During the period of frozen milk sago, the washed fruit can be left for a while, and Hao Dong will make the puff pastry first.

The temperature in the kitchen is relatively high, and although it has not been long, the dough has been cooked and looks smoother and more round than before. In addition, it is kneaned with added butter, and the creamy aroma is mixed with the sweet aroma of flour, even if it is a raw dough, it is very tempting, as if it will be delicious if you bite it directly.

Hao Dong took out the ball of noodles, rolled it out on the table, spread the prepared flaky marquiline, and wrapped it. Roll the rolling pin on the wrapped dough to make sure the margerine is all in the dough, roll it out, fold it again, and roll it out again.

Then take the plastic wrap, wrap the dough, and put it in the refrigerator to let the dough relax.

In the meantime, he continued to work on the fruit he had just finished.

Peel the peeled parts first, then process the pulp. The flesh is soft and you don't need to do much, the lychee is cut in half, and the banana and mango are diced. These were all very fast, but it took some time to get them all done because of the large volume.

Apples, pineapples, watermelons, and the flesh of these fruits are relatively hard and can be shaped, Hao Dong continued not to do it first, and put it aside for the time being, because at this time it was necessary to continue to process the puff pastry.

There is nothing new in this step, it is still to take out the dough, fold it three-fold, roll it out, wrap it in plastic wrap, and continue to put it back in the refrigerator to relax.

This time, before returning to the workbench, Hao Dong came to concentrate on dealing with those few fruits with relatively hard flesh. His knife work is very good, and in order to take care of the visual effect, he also intends to make shapes, and the cut fruit pieces are not only regular squares, but also have a variety of beautiful styles.

For example, a rabbit carved from apple flesh, a heart-shaped watermelon with a cut-out flesh, and a pineapple in the shape of a five-pointed star and a small fish. Even though it's all stick figures, it's fun to watch. Making these things can be regarded as basic skills, and it doesn't take much more time for Hao Dong, but it is conceivable that when the finished sago is exposed, these pulps will be embellished with it, which will definitely make the simple sweet soup visually rich.

Qi Jue didn't know when he touched the kitchen, and when he arrived, he happened to see Hao Dong carving these small things with flesh. It's fun to watch, and he also goes up to learn to do it.

Hao Dong was surprised by his arrival, but this surprise was quickly diverted, because the time for the puff pastry to fold for the third time had arrived.

Hao Dong had to stop what he was doing for a while, take the dough out of the refrigerator and repeat the previous steps. When you're done, wrap it in plastic wrap and put it in the refrigerator to relax one last time.

When he finished it, he turned his head to see that the remaining flesh on the cooking table had been completely processed by Qi Jue.

Hao Dong went over to check uneasily, and found that it was probably because the shape he chose was too simple, and Xiao Qi Ye completed it perfectly. And very thriftily, the remaining pulp crumbs of the shape were gathered together and put them in a bowl.

Hao Dong sighed for a while, and went directly to take out the chilled milk sago first, and then went to find a large soup bowl to fill it. He knows very well that his teammates, with that kind of delicate little glass cup, I am afraid that they will eat and want to smash the bowl. Instead, a large soup pot goes up, and each person has a bowl to fish by themselves, which is the most affordable.

But obviously Xiao Qi Ye thought farther than him, Hao Dong took the soup pot and returned to the cooking table to prepare it, and saw that Qi Jue had already poured half a bowl of sago dew in the bowl of pulp crumbs that he had placed by himself just now, and snorted and drank. Seeing Hao Dong looking at him with a surprised face, he also showed him a very innocent look.

Hao Dong felt very speechless, but what made him even more speechless was still to come. While he was serving, Ergou finally appeared in the kitchen, and shouted as soon as he came: "Damn! I'll just say that one or two of you are gone, and sure enough, they are all here! Ahhhhh ”

Hao Dong was finishing to cut strawberries for garnishment, and by the way, he also used a blender to make a little strawberry jam. The strawberry jam is packed separately, and when it is on the countertop, add it yourself.

Ergou didn't care about 3721 when he came in, compared to the things in Qi Jue's bowl, he gave himself a big bowl of diced fruit, poured two big spoonfuls of strawberry jam, and poured a full bowl of sago dew, and started to eat it after snoring. Hao Dong couldn't even stop it, and shouted in his heart that the kitchen security work here is really bad, how can one or two of them break in!

Ergou drank half a bowl hard, then slowed down and let out a sigh: "I understand, why can't even Xiao Qi Ye sneak over." Those dishes obviously taste good, but when you are full, you always want to drink water. It's still a little mouse, sweet but not greasy, Lao Tzu obviously doesn't like milk, but if you give a little mouse such a pair, the milky smell is almost gone, and the sweetness is left. ”

Hao Dong couldn't help laughing: "That's their milk here is better." ”

There is a local dairy farm here, and the milk is the freshest in the whole hotel, which is just produced on the same day, and the taste is naturally much more mellow and delicious than the general refrigerated.

However, Hao Dong looked at Ergou like that, so he didn't bother to explain to him again. Seeing that he soon went down with a big bowl, he simply handed him a large pot of comprehensive fruit sago dew with a plate in his hand: "Help me bring it out, Sister Qin didn't eat anything." Tell her that there is also an apricot mille-feuille pastry, which will be good right away. ”

The second dog belongs to whoever eats is the uncle, Hao Dong asked him to serve the plate, he had no opinion, a tray, on top of which was a large plate with a diameter of twenty centimeters and a depth of fifteen centimeters, plus a medium-sized pot of strawberry jam, he easily picked it up and left.

Seeing that Ergou took out the things, Hao Dong went to the refrigerator to take out the puff pastry, which should be the final process of the mille-feuille pastry.

Qi Jue did not follow Ergou out, but relied on the edge of the liuli platform to see what Hao Dong did.

I saw Hao Dong take out the dough cake first, fold it three times again, and roll it out. This time the roll is quite thin, and after rolling, use a knife to cut out four squares.

The dough cake is not small, and the boss is rolled out on the board, and Hao Dong has cut it all into almost 10×10 squares. These doughs are spread out one by one and thrown away first; Hao Dong went to wash a handful of apricots again, peeled and cored, and cut an apricot in half for later use; At the end, a bowl of egg wash was beaten.

All ready, Hao Dong returned to the board and began to officially make mille-feuille cakes.

Take a piece of puff pastry and use bamboo strips to draw a square in the middle of the puff pastry. Take out the square, thread the outer circle diagonally, twist it into a diamond shape, swing it back on the smaller square crust, and then coat it with a layer of egg wash.

Take half of the apricot, buckle it in the middle of the diamond with the arc side facing up, and a puff pastry of apricots is good.

To make this thing, it mainly depends on the accuracy of the ingredients in the chef's hands, the time to master the noodles, and the puff pastry. This modeling process alone is not very difficult.

Qi Jue was very conscious, and when he saw Hao Dong make two copies, he felt that it was not difficult, and he also joined the production team.

With the experience just now, and remembering that Xiao Qi Ye would also cook and eat by himself, Hao Dong just observed for a while this time, and found that Qi Jue could indeed do it, so he didn't say anything more, and the two of them started together, and the speed was immediately much faster.

The blank is done, and the rest is baking, Hao Dong's meaning, at this time, Xiao Qi Ye can go back first. However, Qi Jue's attitude was very resolute, he just didn't leave, and he also looked at the oven with a focused face, Hao Dong even saw a trace of excitement in his eyes. It's as if a child sees a toy that he couldn't get before, and his eyes almost light up.

Hao Dong couldn't guess what was wrong with Xiao Qi Ye, could it be that the soul of the chef suddenly woke up, and then he found that the place that was really suitable for him to settle down was the kitchen?

However, he was also very familiar and didn't ask much, Xiao Qi Ye knew at a glance that there must be stories, and these stories may be secrets! The more he knows, the more dangerous it is, he can't take care of his own affairs, so don't be too curious about other people's affairs for the time being!

The baking time was not long, and the fragrance had already wafted out after seven or eight minutes, not to mention that Qi Jue's eyes were sticking to the oven tighter, and even the hotel chefs who were not very busy next to him came over. Obviously, there was nothing special about the young man making puff pastry just now, but why did it taste so strong when it was baked now?

Even if there is a difference in the percentage of ingredients, this difference shows such an obvious difference, which makes them have at least intermediate or above chef qualifications, how can they hold it on their faces!

Ten minutes were over, the oven stopped working, Hao Dong took out a large tray of apricot mille-feuille from the oven, and immediately the whole kitchen was filled with a rich sweet aroma of custard, which was also mixed with the sweet and sour smell of fruit, which was very gluttonous. Hao Dong sprinkled powdered sugar on each mille-feuille cake while it was hot, and then took it out and put it on a plate, which was done.