Chapter 869 Times

Although you have specialties in your profession, you need to practice diligently and get in touch with fresh knowledge and affairs in every profession to enrich your expertise and improve your "professionality" from the inside out.

Even if you are a top student with good grades in school, you will take him away from the learning atmosphere and environment, or attract him to play with objects, and then you will see him again, and it will be a pile of mud.

This is the importance of revisiting it.

Ke Baijia adjusted his mentality and practiced cutting vegetables for nearly an hour. Then he moved his fingers and put a layer of essential oil on soothing before he started making recipes on yellow paper.

The difficulty of the dishes is not different from the difficulty of the dishes except those marked by the master.

So Kebaijia planned to turn the brand.

Just be casual, try which one you see first.

Just flip it around and it was a dessert.

Snow and red sand.

This is a palace banquet dish. The main ingredients are egg white, egg paste, and the seasoning is vegetable oil, lard, and sugar. It is made by cooking method of pine frying.

Prepare four eggs, separate the egg white and the egg yolk for later use. The egg yolk can be used to dissolve beans or egg tart liquid in a while. She put the egg yolk in the corner, because this dish does not require egg yolks.

Take a piece of bean paste filling as big as a fist eye, and rub it into a ball and wrap it with starch. After Ke Baijia finished rubbing, he found that there were thirteen, and then started to beat the egg whites.

How many thousand times should be used in the recipe be beaten? Ke Baijia directly uses an egg whisk. When the Yuyu eye bubble is formed, add two spoons of starch and then beat it. The standard for this time is to turn the basin upside down, and the beaten egg paste will not fall off.

Then, the bean paste stuffing that was pinched before was wrapped in egg paste and wrapped it into a size that was about twice the size of the bean paste ball. Then fry it with a small amount of warm oil. The egg white starch is all easy to cook, and it can be cooked in just three or five minutes. Kebaijia recorded the production time this time, which took about three minutes.

The finished product was sprinkled with sugar. Ke Baijia ate one. The taste was crispy on the outside and soft on the inside, and sweet on the inside, but Ke Baijia did not show a satisfied expression.

Because it is unspeakable and does not have the beauty of Xuemian at all.

She reviewed the recipe again and wrote that the finished product of snow-swept red sand is soft and swelling, round, white in color, and looks like cotton bouquets.

And what she made was a bit like the yellow color of bean soaks.

The inner taste is ordinary, not amazing, and the appearance is even more unsatisfactory.

Actually, this is quite similar to a pastry she made before, called souffle.

However, since it is a court dish, it should be hundreds of years before Western dim sum.

This is not the point, Ke Baijia just passed by her mind. She cleaned up the mess, put the unsatisfied finished product, and started making it again.

During this time, Kebaijia changed the oil and found a lighter-colored oil. After putting the small balls wrapped in the egg paste into the pot, watered the hot oil with a spatula, and used chopsticks to flip it over. This time it took about three minutes to get out of the pot, and the color was slightly better. The taste ratio seemed to be better than the last time.

This does not satisfy Ke Baijia. After making it twice, Ke Baijia pays attention to some details every time, such as changing containers, making egg whites in one go, controlling oil temperature, etc.

After finally making the snow-milled red sand that I was quite satisfied with, Ke Baijia finally breathed a sigh of relief.

(End of this chapter)
Chapter completed!