Before I Got on Stage, the Brokerage Company Went Bankrupt Chapter 466

When Xia Yan put the hot little wontons in front of Xia Shaozhang, Lin Fan on the TV had already picked off the rose petals, washed them repeatedly with water, and spread them flat on a bamboo basket and dried them.

While working, Lin Fan introduced a few precautions from time to time, such as: "The quality of rose sauce largely depends on the degree of openness of the flowers.

Generally, it is best to pick before 8 o'clock in the morning. At this time, the flowers have just opened and are shaped like a cup with dew. At this time, the quality of the flowers is the best.

If the openness is too small, the aroma components and nutrients are not fully formed; if the openness is too large, like a disc, with yellow stamens exposed, most of the aroma has been volatilized and the nutritional value will be reduced. "

While the petals were drying, Lin Fan ran to make a breakfast and fed the cow by the way. After breakfast, one person and one dog, he sat in the garden to enjoy the coolness and kill time.

The program group fast-forwarded the time for a few hours, and fast-forwarded directly until the petals were completely dried, so that the audience could intuitively see Lin Fan's entire process of making rose sauce without having to wait too long to lose Interest.

After the petals are dried, you can start making flower sauce.

Lin Fan weighed the petals, then weighed out an appropriate amount of white sugar, mixed the two together, put on disposable gloves, and then rubbed the petals and sugar together with his hands and crushed them.

"If you make a long-term storage of rose sauce, the ratio of flowers to sugar is about 1:3. And it must be sealed and stored in an oil-free and water-free bottle. But you don't need to put too much sugar in the filling of the flower cake, 1.5 to 2 times. It can be left or right, and the storage time is very short, so there is no need to be so strict!"

The lens was aimed at Lin Fan's hand, and his slender fingers rubbed the bright rose petals. I have to say that this lens is quite beautiful and very decompressive.

Soon, Lin Fan kneaded the petals and sugar evenly, showing a dark red sauce state, which was basically completed at this time. Lin Fan took a few airtight jars, disinfected them with boiling water, and then wiped the moisture dry with kitchen paper to confirm that the internal environment was free of water and oil, and then filled the kneaded rose sauce into the airtight jars.

After filling, Lin Fan poured a layer of honey into each jar to seal the surface: "This sauce is considered ready like this. Cover the lid and put it in the refrigerator for forty-eight hours before eating, right? Simple?"

Xia Shaozhang, who was watching the show while eating small wontons, couldn't help but nodded. It was really simple. Except for the time to dry the petals, there was no difficulty in the other steps. Well, maybe you can make something for your daughter-in-law to taste later?

In the program, as Lin Fan put the sealed can in the refrigerator, a clock pattern appeared on the screen, and then the whole program was fast-forwarded, and it was fast-forwarded to 48 hours. Then, the refrigerator door was opened, Lin Pan took out the brewed rosette sauce.

"The rose sauce is ready, now we will start making flower cakes."

Lin Pan poured out the rose sauce, put it on a sieve, squeezed out the sauce, then poured it into a bowl, mashed it, and added a little lemon juice: "The lemon juice is added to neutralize the sweetness of the rose sauce and avoid making it. When the filling is too sweet, it is easy to get greasy. Another thing is that when the anthocyanin meets sour, the color will become more vivid and look better."

Lin Fan pours the cooked glutinous rice flour into the rose sauce, stirs evenly, then adds a little cooking oil, stirs again, the filling is considered ready. Lin Fan knead the mixed fillings into even-sized balls, put them on a tray, and put them in the refrigerator again.

Next, start making the outer skin.

"The outer skin of the flower cake consists of two parts, one is called oily skin and the other is oily pastry. Now it is made of oily skin. All-purpose flour, powdered sugar, lard, without powdered sugar, can be used directly with fine sugar. The oil can be used if you like. Butter, lard or other cooking oil are fine, but old-fashioned pastry is best to use lard. After stirring, use boiling water to scald the flour into a flocculent shape, knead it into a dough, cover it with plastic wrap and proof it ten minutes."

"Next is the shortbread part. The shortbread is very good. It is still made of all-purpose flour and cooking oil, and it is enough to knead it into a dough."

Lin Fan took out the proofed oily skins, rubbed them into long strips, and then cut them into small pieces with a dough knife, and then rolled them into a ball shape, laying them on one side. The same applies to the shortbread part.

Then take a oily dough and press it flat, wrap it in the dough like a bun, and roll it into a strip, then roll up the strip, and then roll it into a strip. After several iterations, the skin is finished and you can start Pack the stuffing made of fresh flower sauce.

Lin Fan made all the flower cakes swiftly, poking a few small holes on the side of each cake, otherwise the surface would crack due to heat expansion during baking, and the cracks would be unsightly.

After everything was done, Lin Fan also put a red dot on each pancake, then put it in the oven and bake it at 180 degrees for about 30 minutes, and the flower pancake is ready.

The program team pointed the camera at Lin Fan's hand. Lin Fan took out a flower cake and fold it gently. The crispy cake crust fell rustlingly with Lin Fan's opening action, layer by layer. The meringue is wrapped in dark red rose sauce, and it makes people feel a crisp fragrance across the screen.

"Suck!"

Xia Yan couldn't help swallowing, "Dad, is there any small wonton left, give me a taste!"

It's okay for Xia Yan not to speak. When he spoke, Xia Shaozhang, who was still eating slowly, immediately picked up the bowl and swallowed the last small wonton into his stomach. By the way, he drank the soup in one bite, and finally beat it. A full hiccup: "It's gone, it's gone."

Xia Yan regretfully turned his attention to the snack basket.

Xia Shaozhang put down the take-out lunch box and swept the snack basket directly into his arms: "You still eat snacks so late, aren't you afraid of getting fat?"

Xia Yan was not convinced: "Dad, you said I lost weight when I ate at night!"

Xia Shaozhang Haha: "But you tell me~www.mtlnovel.com~You have gained three pounds!"

"Even if I gained three pounds, Dad, you didn't see that I was fat, so this kind of fat is invalid fat!"

Xia Shaozhang refused: "But three catties of meat really grow on you! You can deceive others, but you can't deceive yourself!"

Xia Yan was speechless, and could only squeeze his small fist, use his will to resist the turbulent appetite, and kept hinting to himself: I am not hungry! I don't want to eat!

Oh, I'm still hungry, I still want to eat!

This flower cake made by Lin Fan is too greedy!

Xia Shaozhang, who won the final victory, touched her daughter's head triumphantly: "Hey! You have to remember today's lesson, it's a bitter fruit!"

Let you empty the refrigerator!

Now you know what it's like to be greedy!

Xia Yan: Oh, I really want to cry!

Chapter end

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