Chapter 517 Sweet and Delicious Croissant Honey! Qiu Yaozu: Xiaoxu, Can You Make Three Sets of Ducks? 【Please Subscribe】

“The preparation of croissant honey is very simple and you can basically know it at a glance.”

Lin Xu brought a basin and started kneading noodles.

Add half a bowl of all-purpose flour into the basin, add a small spoonful of salt to increase gluten, beat in two eggs, then add water to the basin in small amounts and several times, and stir the flour into dough.

Adding eggs is to increase the color and make the fried dough appear attractive golden brown. Without adding eggs, the fried dough will appear light white, which is relatively lacking in appearance.

Of course, some people directly fry the horn honey in several colors, such as light white without eggs, golden with eggs, red with soft white sugar, etc., to make gold, silver and red horn honey, and sell them together. It's better to meet each other.

Knead the dough into a hard dough, place it in a basin and cover it with a damp cloth.

The kneaded dough needs to be relaxed so that the dough and water can be combined more thoroughly.

Taking advantage of this time, Lin Xu took a bag of glutinous rice flour and fried it in an oil-free pan until it became fragrant. Then he put it on a tray and spread it out to dry.

Glutinous rice flour is the dry powder that is finally wrapped on the croissant. This not only effectively prevents the croissant from sticking to your hands, but also increases the aroma of the glutinous rice flour.

In addition to glutinous rice flour, you can also use fried flour, starch powder, milk powder, sugar powder, or even white sugar, soft white sugar, white sesame and other ingredients to wrap the croissant honey.

After frying the glutinous rice flour, Qi Siming began to boil the sugar.

To make sugar, you need to use corn starch sugar and white sugar. Add water to the pot, add the two kinds of sugar in a ratio of 1:1, stir with a spoon, and start cooking.

Malt sugar has high viscosity and low sweetness. It is put in purely to neutralize the sweetness of white sugar.

In addition to white sugar, you can also use moderately sweet sugar such as borneol.

Qiu Zhenhua said:

"Actually, these finished candies are too sweet. When we were children, we used freshly brewed maltose, pumpkin candies, sweet potato candies, and various fructose."

The type of sugar he said is less sweet and carries the aroma of the ingredients, making it more suitable for making desserts.

However, these words awakened Lin Xu. He thought that he could try using Qiuli paste later. Boil the Qiuli paste until it becomes slightly viscous and then use it directly as syrup. The effect should be good.

It is easy to cough in winter, so you should eat more Qiuli ointment to moisten the lungs and relieve cough.

Qi Siming said:

"This kind of snack is basically only eaten by some middle-aged and elderly people. Young people don't like it. It's too sweet and it's really not good for the body."

These snacks are filled with syrup and each one is a calorie bomb.

It has become a consensus that eating too much sugar is bad for the body, so how to enjoy these desserts while reducing sugar intake has become a problem faced by all pastry chefs.

After all the sugar in the pot has melted, there is no need to stir anymore. Continue to cook. When the sugar becomes thick and even hangs slightly on the spoon, it means it is ready.

Cover the boiled syrup and set aside.

The dough that had risen before had finished relaxing. Lin Xu placed the dough on the chopping board and started kneading it.

The dough was still a little hard at this moment. After kneading it once, Lin Xu divided the dough into two and kneaded them into round dough. Then he picked up the rolling pin and started rolling the dough.

Roll the dough into a large round piece about 2 mm, roll it up on the rolling pin and set it aside.

Then take a long rolling pin and start rolling out another dough ball, also rolling it into a large thin round piece.

Use a brush to apply a thin layer of grease on the dough, then take the previously rolled dough, turn the rolling pin, and spread it evenly on the oiled dough.

The two dough pieces are perfectly aligned, exactly.

Chen Yan, who was not far away, was amazed by what she saw:

"Here, brother-in-law, has the compass become a perfect thing? The two dough pieces are actually rolled out to be exactly the same round shape, and the size is exactly the same. This is amazing."

Shen Jiayue glanced at her:

"When you praise others, praise them well. It's like a compass becomes a perfect thing. My Xubao is called a master of skills."

The method of making this croissant is just like that. Although the step of rolling out the noodles is quite difficult, you can use a noodle machine to press it into thin slices. If it is not difficult, then I will secretly make it at home to open your eyes.

Hey, we can't always live in the shadow of Xu Bao, we have to have the courage to challenge ourselves.

Lin Xu put the two dough pieces together and rolled them with a rolling pin to make the two pieces as close as possible. Then he picked up a circular mold with a diameter of more than ten centimeters and buckled it on the edge of the dough piece. Only buckle one-third of the entire mold.

Then press it hard, and a crescent-shaped hole will appear on the dough sheet.

Then continue to press forward along this gap, pressing only one-third to one-quarter of the entire mold at a time, and press the dough into a crescent.

These crescent moons are the dough for making horn honey.

Lin Xu worked very quickly. After pressing the entire dough sheet into a crescent shape, he also sprinkled some dry starch on the crescents to prevent them from sticking.

Shen Jiayue looked at this step and felt that it was not difficult. The only difficulty for her might be frying. If there was no frying, other steps could be done.

Lin Xu made these, then set up the oil pan and started frying.

When the oil is 50% hot, place the small crescents made of dough into a colander, shake off the excess starch, then put them into the oil pan and start frying.

After putting the crescent moon into the oil, leave it alone until it is set, then use a spoon to stir it in the pot.

If you start stirring as soon as you get into the pot, the dough will fall apart easily.

It didn't take long for the bulging crescents to explode one by one. They were exactly the same as the honey horns in my memory, with pointed ends and a curvature in the middle.

Lin Xu took it out with a colander, controlled the oil briefly, and put it into the syrup pot next to it.

Qi Siming took a small spoon and stirred it in the syrup, letting the syrup completely coat the bulging crescents.

The temperature of the syrup was still very high, and soon it was sucked into the dough under the action of air pressure.

Take it out with a slotted spoon, control the excess syrup on the surface, then put it on the cooled glutinous rice flour, coat it evenly, and each croissant is ready.

Inside the white glutinous rice flour is a golden dough, and inside the golden dough is light yellow syrup. Each color represents a different taste and texture. When people look at it, they can't help but recall the scene when they were eating croissant honey when they were children.

“When I was young, my grandma always put delicious food in the chest of drawers. You can find all kinds of snacks as long as you open the drawer. There are all kinds of snacks, such as glutinous rice sticks, small twists, honey three knives, honey horns, candy nuts, candied date cakes, and sesame seeds. …”

Shen Jiayue lived with Mrs. Shen when she was a child, and she still has fresh memories of these foods.

Chen Yan smiled and said:

"Grandma actually didn't want to put the food in the chest of drawers because she had to bend down every time, but she was worried that you wouldn't be able to find it if you put it elsewhere, so she kept it in the chest of drawers."

"Tch, you're just applying the compress."

When Lin Xu finished everything and was about to enter the tasting session, Chen Yan filled a plate and took it aside to enjoy with Shen Jiayue.

The honey horns are still warm at this moment. When you put it into your mouth, the first thing you taste is the aroma of glutinous rice flour. Then when you bite it, it makes a crunchy sound, and the warm syrup inside immediately flows into your mouth.

The aroma, sweetness and the crispy texture of the fried noodles are all in your mouth, not to mention it is quite enjoyable.

Although everyone pays attention to their diet and knows that although this thing is small, it is a well-deserved calorie bomb, but after eating the first one, you still can't help but pick up the second and third...

When you re-eat the delicacies of your childhood, you will unconsciously add a layer of memory filter. This is why many people think the delicacies of the past are delicious.

But even without the memory filter, this delicacy is still very unique.

The aroma of glutinous rice flour, flour, fried dough, and caramel all come together to counteract the sweetness of syrup.

Coupled with the sticky and moist feeling after the syrup cools, people will unconsciously like the texture and taste.

In front of the camera, Geng Lishan also recalled eating yam horn honey when he was young:

"Lele's father liked to eat sweets when he was a child, so I took advantage of the money I earned from writing Spring Festival couplets during the Chinese New Year to buy more than ten kilograms of honey and three knives of croissant honey and other desserts. The child ate it until his blood sugar went out of control, and he was sent to the Peking Union Medical College Endocrinology Department. I just transferred here. From that moment on, I started to study delicious food, for fear that my child would do something bad if he ate it again."

Who would have thought that Geng Lishan, who calls himself a gourmet foodie, would study food for the sake of his children. This is really pitiful for parents in the world.

After taking this shot, Lin Xu made Mi Sandao again.

The method of making honey sandao is more complicated than that of croissant. It requires mixing water and oil to form a watery crust, and then using starch sugar and oil to mix the flour into a puff pastry.

When making it, the amount of sugar dough is four times more than that of water-oil dough. After rolling it into a uniform size, brush water to stick it together, then use a rolling pin to roll it out thinly, sprinkle with sesame seeds and roll it into 4-5 mm pieces.

Cut it into long strips first, then use a knife to cut the top, then cut it into pieces and fry it in a pan.

During the frying process, the puff pastry will expand and gaps will appear between the watery and oily crusts. These gaps are where the honeysandao absorbs the syrup.

In addition to Mi Sandao, Qi Siming and Qiu Zhenhua also made traditional snacks such as glutinous rice noodles and peach cakes, which was considered as a direct completion of the New Year snacks.

At noon, Lin Xu went back to the store and took a look. All departments were running smoothly, and the quality of the roast goose was also top-notch.

I can go out to send invitations without any distractions, but I can't go today because my mother called and asked Lin Xu to go to the Ginkgo Garden to check on the construction progress.

The Chinese New Year is coming soon, and the construction period here must be carried out as soon as possible.

After the Spring Festival, animals such as alpacas and ponies must be brought over to adapt to the environment in advance, so that they can reduce stress when there are tourists.

Lin Xu picked up the roast goose rice in the bowl, looked at Shen Jiayue and asked:

"I'll go to the ginkgo garden later, will you go?"

"No, Yan Bao and I are going to take Dundun fishing. Uncle Shang has found someone to take over the fish pond. He won't go after the new year. We have to fish twice more while there are still fish in the fish pond."

Many cadres in that village were arrested. After all, they were involved in an underground casino, and their gambling capital exceeded 10 million.

Although there is no threat to Shang Weixing for a short time, he feels that this village is really dangerous and it is better to stay away.

And the job you get is more attractive. You can earn more than 10,000 yuan if you take care of food and housing. If you miss this kind of good thing, you will no longer have it. It is better to work in a drought or flood to ensure income.

Although you can make money by running a fish pond or something, you only earn it by saying nice things to someone. Occasionally, when you meet someone who drinks and is unreasonable, you have to endure being scolded or even slapped a few times.

Regarding the changes in the village, Lao Suntou is relatively ignorant.

He was one of the persons in charge of the case, and Uncle Shang could also fish there, so he took the bus there every day.

While fishing, it can also prevent people from bullying Uncle Shang, and at the same time, it can also dig into other problems in the village through small talk, killing two birds with one stone.

After dinner, Lin Xu came downstairs and was about to drive to the Ginkgo Garden when he happened to encounter Yu Hui and Tongtong coming to play with Dundun.

"I'm on winter vacation, Uncle Lin. I can come and play with Dundun from time to time. By the way, can I invite Dundun to play at my house?"

"Okay, if you can't wait any longer, let Auntie Yueyue take Dundun to your house to see if you have hidden toys and snacks."

"No, my mother's nose is sharper than a police dog's. She can find it right after it's hidden."

Yu Hui raised her hand and patted the little girl's butt:

"Just be angry with me. Then you'll make me angry to death. Let's see who takes care of you."

At this moment, Dundun jumped down from the service desk and circled around Tongtong. Lin Xu saw that the man and the cat were having a good time, so he didn't bother him much. He left the store and drove to the Ginkgo Garden for a walk.

Compared with before, the Ginkgo Garden has changed a lot.

The gate has been renovated, the cement road facing the gate has been removed, the colorful runway inside the gate has been repaired, and the small animal breeding area is also being completed.

With the help of money and the fact that there were not many places that needed to be changed, the entire park went very quickly.

The ginkgo trees were not damaged at the construction site. All operations were done to avoid every tree perfectly, which made Lin Xu very satisfied.

As for the fish pond at the back, only the finishing touches are left on the water plank road at this time. Such walks are now prefabricated. As long as the base is laid, the rest is all installation work.

He looked at everything inside and out, and chatted with the project leader. Just as he was about to drive away, he suddenly received a call from Lao Huang.

"Brother Lin, where are you?"

"I drove to the Ginkgo Garden. What's wrong, Boss Huang?"

"Chef Qiu just called me and said that his uncle wanted pigeons, wild ducks and domestic ducks. He also said that he would use them to entertain you when you come to the door... These are the ingredients for making three sets of ducks. He is going to teach you how to make them. , or are you planning to embarrass you?"

Lin Xu was a little surprised, but it shouldn't be an embarrassment.

Qiu Yaozu didn't act like he was in trouble before. Instead, he had the feeling of secretly teaching one and a half moves while the master was away.

Thinking of this, he smiled and said:

"It just so happens that I'm going to send an invitation to Mr. Qiu tomorrow. We'll find out then."

However, the dish of three sets of duck is not easy to make. It is said that there are many things to pay attention to. Without the skills, Lin Xu cannot even make this dish.

Because three sets of ducks not only need to remove the bones of pigeons, wild ducks, and domestic ducks, but also completely set them together to form a whole, and then stew them in a casserole. Every step is very strict.

Lin Xu felt that he was only suitable for removing bones from ducks, and he had only a vague understanding of the rest of the steps.

Lao Huang said:

"Brother, if I teach you, you have to do it once and let me have a taste."

"no problem!"

Lin Xu agreed, and just as he was about to hang up the phone, he remembered that he had yet to make three-braised chicken, so he asked on the phone:

"Boss Huang, can you bring in the wild chicken and pheasant now? The pheasant must be freshly killed, and the wild chicken must be of high quality. I am going to make a lost dish."

Upon hearing this, Lao Huang became excited:

"Okay, no problem. I'll prepare it for you right now. Wind chickens are easy to say. I have them here. But for pheasants, you have to go to the breeding farm to find them. Let me help you ask."

Although the breeding of pheasants has been allowed, most chicken farms use hybrid chickens, which are not pure, so you need to look for pure wild chickens that are close to that.

After hanging up the phone, Lin Xu drove back to Yingchun Street.

It was almost four o'clock in the afternoon. He came to the kitchen and saw Wei Qian chopping a few red-billed Muscovy ducks with a kitchen knife, so he asked curiously:

"What are you going to eat tonight?"

"Tea-flavored ginger duck, the weather is cold, so you need to eat more to make you sweat."

The so-called baby ginger duck is to cook the duck with tender ginger, so that the duck has the spiciness of ginger. It can be regarded as the Sichuan version of ginger duck, but the cooking method and ingredients are completely opposite to ginger duck.

The young ginger used in the baby ginger duck needs to be chopped into small pieces, while the mother ginger duck uses old ginger. The whole duck is put into the pot and cut into small pieces with scissors when it is almost ready.

Lin Xu was thinking about the three sets of ducks at the moment and planned to go to Qiu Yaozu's house early tomorrow so as not to miss the delicious food.

However, except for Qiu Yaozu's family, other families have to go in and out quickly, otherwise each family will stay for most of the day, and those invitations will not be sent out after the year.

When it was time to have dinner, Shen Jiayue and Chen Yan came back from fishing.

The two of them each caught two grass carp weighing more than ten kilograms, and Shen Jiayue also caught a bagful of crucian carp, reviving her reputation as a fishing grandma.

"Hahaha, fishing is so exciting. They all caught it twice with fishing nets, but we still caught so many. Uncle Shang was stunned. He couldn't believe that there were so many fish that slipped through the net."

Lin Xu looked at the catch and said to Shen Jiayue:

"Hurry and wash your hands and eat. Today I'm eating ginger duck. It's made with tea oil. The tea has a rich aroma."

"Okay, okay, I like to eat vegetables fried with tea oil recently. I will eat more later."

Lin Xu asked again:

"I'll send the invitation tomorrow, will you go?"

"No, I have to go fishing. It's so exciting to catch fish that have slipped through the net. If it hadn't been dark, neither Yan Bao nor I would have wanted to come back."

Chen Yan also nodded and agreed:

"Yes, fishing for this kind of fish gives you a unique sense of accomplishment. There are still several fishermen who are not ready to leave and plan to fish at night."

Since you don’t want to go, then don’t force it.

Lin Xu also wanted to let Baobao Shen taste the three sets of duck made by the old master.

Prepare the cooking learning cards tomorrow and learn this Huaiyang dish. This way you will be one step closer to unlocking the entire Huaiyang cuisine.

After breakfast the next day, Lin Xu drove to the East Third Ring Road with the invitation card and prepared wedding candies and knocked on the door of a villa.

The door opened and the nanny led him in.

Soon, I saw Qiu Yaozu who was doing Tai Chi in the yard.

Mr. Qiu finished a set of punches, took a breath, then looked at Lin Xu and asked:

"Xiao Xu, can you make three sets of ducks?"

"Won't……"

When Qiu Yaozu heard this, his face showed a true expression, and he said:

"Your master's talent is high, but he's not sure. He insists on going out to play. Since you haven't learned three sets of ducks yet, I might as well teach you how to do it today, so as not to waste your talent in your master's absence."

Lin Xu naturally would not refuse such a good learning opportunity. He smiled and said:

"Then I'll trouble Mr. Qiu."

Qiu Yaozu shook his head:

"It's not troublesome, because today I'm going to ask you to do it and see how your foundation is."

Lin Xu:? ? ? ? ? ? ?

What kind of new ship method is this?

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I have been coughing since I woke up in the morning. The cough was heartbreaking. In the afternoon, I started to have a headache again. My whole body still feels uncomfortable. If the virus does not go away, I will be sent away. This chapter has 5300 words. Please vote for your monthly votes tomorrow. Brothers, your monthly votes will be doubled tomorrow. I'll write it tonight depending on the situation. If I can, I'll update it. If I can't, I'll update it tomorrow. Sorry.