Chapter 517 Sweet and delicious croissant honey! Qiu Yaozu: Xiaoxu, can you make three sets of ducks? [Please subscribe]

"The preparation of yam horn honey is very simple, 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.

The purpose of 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 would be better to meet each other.

Knead the dough into a hard dough, knead it well, put 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 put it on a tray and spread it out to dry.

Glutinous rice flour is the dry powder that is finally wrapped on the horn honey. This not only effectively prevents the horn honey from sticking to your hands, but also increases the fragrance 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 horn 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:

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

The type of sugar he said is less sweet and has the aroma of the ingredients itself, 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 eat more Qiuli ointment that moistens the lungs and relieves cough.

Qi Siming said:

"This kind of snack is basically only eaten by 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 it aside for later use.

The dough that had been made before had finished relaxing. Lin Xu put 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 of about two millimeters, roll it up on the rolling pin, and set it aside.

Then take a long rolling pin and start rolling out another dough ball, and roll 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 completely 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 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. Compasses are perfect. 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 the next step is not difficult, then I will secretly make it at home to open your eyes.

Hey, we can't live in the shadow of Xu Bao all the time, 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.

Deduct only one-third of the entire mold.

Then press it hard, and a crescent-shaped gap 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 each 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, these dough sheets 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 horn honey in my memory, with pointed ends and a curvature in the middle.

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

Qi Siming took a small spoon and stirred it in the syrup, allowing the syrup to 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, and then put it on the cooled glutinous rice flour, coat it evenly, and each croissant is ready.

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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 little, 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 somewhere else, so she kept it in the chest of drawers."
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"Tsk, 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 gathered in the mouth, not to mention how satisfying it is.

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, which is why many people think the delicacies of the past are delicious.

But even without the memory filter, the delicacy of croissant is still very distinctive.

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

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

In front of the camera, Geng Lishan also recalled how he ate 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, 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 eat something bad 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 filming this one, Lin Xu made Mi San Dao again.

The method of making Mi San Dao 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 knead 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.
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First cut into long strips, then use a knife to cut the top, then cut it off and put it into a frying pan for frying

During the frying process, the puff pastry will swell and gaps will appear between the water and oil crust. These gaps are where the sugar syrup is absorbed by the honeysandao.

In addition to Mi Sandao, Qi Siming and Qiu Zhenhua also made traditional snacks such as glutinous rice sticks and peach cakes, which can be regarded as directly finishing 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, you have to bring alpacas, ponies and other animals over to adapt to the environment in advance, so that you can reduce stress when there are tourists.

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