Taking advantage of the spare time to steam steamed buns, Luo Xiu began to make cakes again, as well as some side dishes of tempura!

The cake is relatively simple to make, as long as you mix the ratio of pheasant eggs, shellac, and yak milk, and then bake it, it can be served directly.

For many people, the cake with cumbersome steps looks extremely easy in Luo Xiu's hands.

Cake, this is the most basic cooking skill of any pastry chef.

Although Luo Xiu is a Chinese chef, he was also good at Western, French and Japanese cuisine in his previous life, but his cooking skills have reached a certain level, and all cuisines have something in common.

Delicious, that's enough!

Whoa!

The milky white batter with a rich aroma is poured into a cake stand.

Push into a special original oven, the flame of the hearth below is warm, and the roast begins slowly.

This furnace can adjust the size of the flame, and only needs to continue to heat up to allow the cake to slowly take shape.

This cake is the final dessert.

As for the appetizer at the beginning, Luo Xiu chose a famous Japanese snack - tempura.

It is one of the four major dishes in Japan and is a deep-fried food with a long history.

Unlike Chinese-style frying, his fried dough is relatively thin, almost only a shallow layer.

This is a kind of cuisine that uses flour, eggs, water and pulp to make a slurry, wrap fresh fish, shrimp and seasonal vegetables, put them in a low-temperature oil pan, and fry them.

When you eat it, dip it in a special soy sauce and radish puree to taste the tender flavor without being greasy.

As an appetizer, it couldn't be better.

Because tempura is made with low-temperature sesame oil, it doesn't look greasy at all, but rather refreshing.

As for why it is called such a strange name, it comes from the Portuguese word Tempura, which means "to hurry up".

In the 15th century, the Portuguese used this deep-fried dish in order to obtain food to satisfy their hunger as quickly as possible, but the Portuguese did not carry forward this skill, but because Portuguese missionaries entered Japan in the 16th century, and later became very popular in Japan.

After all, this dish is very short-lived, so it's perfect for Japanese people who are pressed for work.

From the moment it is out of the pot to the time it comes out of the pot, it doesn't take a minute and it can be eaten directly.

It's because it's fast, so Luo Xiu's third pastry chose this quick dish.

Although it is made quickly, it is such a short period of time, but it is a great test of a chef's skills.

Swish!

At this time, Luo Xiu had already stirred the "tempura clothes", and this tempura clothes were the adjusted batter.

Tempura, also known as "tempura", "ten" means oil, "bran" means flour, and "luo" means outer garment...... The three complement each other and are indispensable.

Frying cannot be separated from the starch, and the ingredients need to be soaked in the starch before they can be fried in an oil pan...... But the starch of tempura is quite thin, almost thicker than water.

This method of blending the paste is to bring out the original flavor of the ingredients...... In Chinese cuisine, the biggest difference is that all the ingredients are wrapped in the paste when hanging the batter.

The thinner the dough coat, the more crispy and refreshing the final flavor of the tempura, preserving the original flavor of the ingredients.

So the difficulty of making tempura lies in this paste.

If the batter is too thin, the batter will not be able to hang the ingredients, and the final fried tempura will not only taste unpalatable, but also ugly in appearance, and if the batter is a little thicker, it will be like the starch wrapped ingredients in Chinese food, and the outer layer of tempura will be all a layer of batter, and the taste will be very bad, and it will be full of flour in one bite.

However, Luo Xiu is obviously a good hand at mixing batter.

The pot of spotted pheasant eggs and flour in front of him, plus the batter mixed with ice water, the "tempura clothes" are absolutely perfect!

Stirred with ice water, the resulting tempura is thin and crispy.

Wow!

Luo Xiu dipped his cleaned fingers in it, and his fingers drooped.

The batter is motionless and does not drip from the fingers, which indicates that the batter is hanging in the hand...... Therefore, the most intuitive way to make batter is to look at the dough hanging, if the flour on the fingers drips but does not slip, it means that the viscosity is the best...... At this time, the batter ingredients must be the best!

Everyone was attracted by Luo Xiu's strange behavior.

Why is it so good, Shopkeeper Luo has made this strange action again?

But no one asked out loud, and the unknown dishes made them unable to answer questions.

Wow!

said that it was too late, Luo Xiu shook his hand suddenly, and the batter was all in the container.

Then he jerked up the fruit strip in his hand, took out a kitchen knife, and cut it quickly.

This extremely skillful knife work instantly startled Nie Ji on the side.

But before Nie Ji could exclaim, Luo Xiu had already picked up a piece of transparent ground fruit and quickly put it into the batter.

The thin dipping pulp hangs on the body of the ground fruit slices, but it is as thin as cicada wings, and it is transparent as if you can see the flesh of the ground fruit slices.

Rumble!

The flame of the earth-centered furnace in front of Luo Xiu opened at the same time, burning continuously, and the originally calm bass oil in the pot boiled violently at this time.

The best deep-frying oil used to make tempura is sesame oil.

However, this sesame oil is different from the sesame oil that was baked more deeply in the previous life, that is, sesame oil.

This is an unroasted, directly squeezed Taibai sesame oil, or Taixiang sesame oil that has been roasted at a low temperature, also known as Taibai oil and Taixiang oil.

Both retain the unique aroma of sesame oil, but are not so strong that they overshadow the original flavor of the ingredients.

Among them, Taibai sesame oil has a lighter color, softer taste and lighter texture, while Taixiang sesame oil has a slightly darker color, more mellow taste and more viscous texture, both of which have their own strengths.

The tempura fried in the former is white, while the latter is golden, so it is also known as silver and gold urra.

The basswood oil used by Luo Xiu is obviously purer than the two oils.

Relying on the excellent spices and vegetable oils of the gastronomic continent, so this lime ...... It is a fresh oil squeezed directly from the fruit of basswood.

Swish!

Just when everyone was puzzled by Luo Xiu's movements, he slammed the slices of ground fruits wrapped in batter in his hand into the oil pot in front of him.

Snort!

The linden oil boiled at a low temperature, and then quickly enveloped the slices of ground fruit, and the white flour became white at a speed that was difficult to distinguish with the naked eye, and then shone a snowy luster in the oil.

Almost ten seconds later, the fried snow-white ground fruit slices were directly picked up by Luo Xiu.

Without a drop of grease, it's the perfect masterpiece!

"This ...... How come there is no oil dripping?"

Wang Xi, who had been paying attention to Luo Xiu, suddenly opened his eyes in disbelief: "Moreover, the earth fruit hasn't been fried yet, right?"

His eyes stared at the slices of ground fruits on Luo Xiu's chopsticks, which were so flawless, and his whole body was as white as a ball of cotton wool...... When you look at it, you want to taste it.

This is undoubtedly the best among tempuras.

Click!

Luo Xiu picked up the chopsticks at this time, but he cut off the ground fruit slices at once, and the crisp and tender ground fruit was ...... There was a hint of heat: "It's cooked!"

"That's what it is...... The first pastry I made—"

"Tempura!"

Swish!

Luo Xiu blew up a few pieces again and pushed them in front of Wang Xi!

The aroma instantly fills the entire nine-story building!