The practical test was held in a very spacious place, and when Gao Dian walked in, there were quite a few people sitting in the hall.

These are all here to take the third-level pastry chef exam, some know each other, they get together to chat, and even some of them are playing cards together.

Gao Dian found a place to sit, the time was not yet his turn, he could sit in the hall and wait for the meeting.

There is an LED screen in the hall with the name and exam room scrolling, just follow the information on it and walk in.

At this point in time, it stands to reason that there will not be so many people waiting for the exam in the hall, in fact, many people have already taken the exam, and they are just waiting for friends here.

Not far from Gaodian, someone was talking.

"How many pastries did you make?"

"I made five, and it's okay, barely passing."

"It's amazing, you can pass five kinds of pastries, unlike me, I made six kinds of pastries, and only three of them were qualified."

"I saw a ruthless man today, and he was in the same examination room as me."

"What ruthless man?"

"He made twelve kinds of pastries in an hour and a half, do you think he is ruthless?"

"Hiss~ such a cow! Twelve kinds of pastry, an hour and a half, how did he make it? ”

"I don't know, but he has very few portions of each pastry."

……

The corners of Gao Dian's mouth twitched, and the twelve kinds of pastries were really powerful.

Not to mention, but being able to make 12 kinds of pastry in an hour and a half is a difficult task in itself.

You must know that making pastry in the operation test is the same as the pastry you sell to a diner, it must be cooked well, not just a semi-finished product.

Even if the amount of each pastry is small, being able to make 12 types of pastry in an hour and a half is enough to be able to make it.

This is a master of time management.

Gao Dian muttered in his heart.

Even if it is the third-level pastry chef exam, it is Crouching Tiger, Hidden Dragon, and Gao Dian put away his pride.

Soon, Gao Dian saw his name displayed on the screen, and Gao Dian got up and walked towards the exam room displayed on the screen.

After verifying his identity, Gao Dian walked into the examination room.

It's the size of a high school classroom, with a neatly arranged stove and a variety of pastry-making ingredients in front of the surrounding walls.

The location in the examination room is not fixed, as long as it is empty, you can go there.

Maybe Gao Dian entered late, and there are no good positions, and now there is only a stove left in front of the examiner.

Gao Dian didn't hesitate too much, and walked to the stove and stood still.

The examiner saw that there were people in front of all the stoves, so he said, "Now that everyone has arrived, now the exam has officially begun!" The test lasts for one and a half hours, during which you are not allowed to move around at will, talk to each other, or make loud noises. If you want to take the ingredients, you can get enough at once......"

The examiner said the rules of the exam, and after speaking, he waved his hand, signaling that everyone could go and choose the ingredients at will.

Gao Dian walked over, he didn't choose many ingredients, because he only planned to make three kinds of pastries, mainly for the time being, and there were only three.

He also knows a little about the other pastries, but they are made in the examination room, which is a bit of a big deal.

To be on the safe side, he still does what he is familiar with.

Gluten, steamed buns and steamed buns, three kinds of pastries, the first two only need flour, only steamed buns need more ingredients, because the stuffing needs more ingredients.

Walking to the flour area, Gao Dian saw that there were three kinds of flour here, needless to say, it must be low-gluten, medium-gluten and high-gluten flour.

However, there is no label on it, which means that you need to be able to identify the three types of flour so that you are ready to choose what you need.

It is difficult to distinguish between the three types of flour with the naked eye. However, there is a small trick that can be quickly identified, and that is to pinch the flour.

If the flour is easy to form a clump, then it is a low-gluten flour; If it is not easy to form a ball, it is high-gluten flour; Whereas, all-purpose flour is somewhere in between.

This is due to the properties caused by the different protein content of flours.

Of course, if it is an experienced master, you don't even need to get started, you can distinguish it directly with the naked eye. Because the colors of the three are different, the bread flour is darker, while the cake flour is whiter.

Gao Dian is distinguished by hand, this time he does not use low-gluten flour, he needs to use two parts of all-purpose flour and one part of high-gluten flour.

Among them, all-purpose flour is used to make steamed buns and bun skins; High-gluten flour is used to make gluten.

After taking the flour, Gao Dian selected some more pork and some seasonings.

Returning to his place, Takanori began to make peace.

The flour was divided into three parts, and he kneaded them one by one. Since the dough needs to be rested, during this time, Gao Dian can go to prepare the others.

Compared to the others, Gao Dian has relatively more time, because he only needs to make three kinds of pastries, while the others, at least, also make five kinds of pastries.

After the three types of dough are kneaded separately, Takanori sets aside to rise.

During this time, he began to prepare the stuffing of the buns.

The pork is selected with fat and thin, if it is too thin, the filling is too dry, and there is no juice; If it is too fat, the filling is too oily and greasy; Only when the ratio of fat and lean is appropriate, the filling made is oily but not greasy, and the juice is rich.

Since pork is not chopped, it also needs to be chopped by Gaodian's hand.

There are cutting boards and kitchen knives on the stove, and Gao Dian is also very skilled at chopping stuffing.

"Knock knock!"

Gao Dian began to chop up.

Whether the meat filling is good or not, the focus is on two aspects, one is the quality of the recipe; The other is the quality of the knife work.

That's right, pastry chefs also need knife work. Although the knife work is not as strict as that of the red case chef, good knife skills are also an important part of determining whether the noodles are delicious or not.

Now most of them are chopped with machinery, and the advantages of using machinery have been mentioned before, which is convenient, fast and stable. Because the meat filling is chopped out mechanically, the whole is more delicate and more uniform.

However, the mechanical upper limit is fixed, and while it is stable, it also represents rigidity.

But people are different, and there is no upper limit to people.

So if you want the stuffing to be really delicious, you still have to chop it by hand.

In this regard, Gao Dian is still quite talented, and at the same time, with the assistance of plug-ins, his knife skills have improved rapidly.

Of course, there is no comparison with the red case chef, the focus of the two is different, and there is no need to compare.

The minced meat is chopped, and the next step is seasoning. Gao Dian put all kinds of seasonings in proportion and order according to the recipe, and he had already remembered that the melon was ripe according to the recipe.

The seasoning is done, and the dough over there is also fermented in turn.

The first thing Gao Dian made was gluten, washing the noodles repeatedly, and boiling them in a pot in small balls. Although Gao Dian has not done these steps for a while, he has not forgotten them.

It will take a while for the gluten to be boiled in the pot, and during this time, he begins to make buns.

Gao Dian made the pastry in an orderly manner, and the examiner on it walked around, watching the situation of the candidates.