And poked his sore spot accurately?
Guan Chixi turned around and went back to the house, saying, "I can't afford to offend you. I can't afford to offend you. I'm leaving."
Ye Lulu felt relieved and watched the single straight man without a wife return to the house with a smile, then turned around and calmly entered the house.
The ambiguous atmosphere that had hit the wall just now was passed over like this, as if nothing happened.
Guan Chibei followed him into the house and behaved very normally. Ye Lulu asked him to watch the baby in the house, and then went to the kitchen to see how the bean paste was cooking.
It was almost done, and there was not much water left. Ye Lulun started to lower the heat, and then used a long-handled wooden spoon to stir and press the softened red beans to make the red beans turn into puree faster.
This step is very laborious, and you must not leave the person alone, and you must stir constantly to avoid burning the pot.
Ye Lulu kept stirring and pressing the red beans, and soon the bean paste became more finely crushed into a puree. At this time, the remaining water was still just right. If it was simmered for a while, the bean paste would become softer and mushy. shape.
This kind of bean paste is the most delicate.
Ye Lulun looked at it and added an appropriate amount of sugar to it. After adjusting the taste, all that was left was to cook the bean paste over a slow fire to make it thicker.
The bean paste was boiled perfectly, and a sweet aroma hit her face. She said that if the cakes that require this kind of bean paste were to be sold, the price would indeed be relatively high, because the production cost would not be affordable.
In Yuancheng, sugar may be more expensive than condiments, let alone the best white sugar.
However, even though it is the most expensive white sugar, it also has some impurities and is very rough. It is naturally incomparable with modern fine white sugar.
After finishing the bean paste, Ye Lulu took out a few salted duck eggs—yes, Guan Chibei picked up wild duck eggs before, and some of them were pickled into salted duck eggs.
She just saw the salted duck eggs and decided what to do.
For this pastry, she is going to make egg yolk puff pastry.
Peel the pickled duck eggs, take out the salted egg yolks, and start making water-oil skin, puff pastry, and roasted salted duck eggs. Roll the bean paste into small balls, press them thin with your palms, and cool the salted egg yolks into them.
Wrap the pastry with water-oil dough, roll it out with a rolling pin, roll it up, roll it out again, roll it out again, and wrap a bean paste and egg yolk in a circle.
Brush the surface with egg yolk liquid, sprinkle with some black sesame seeds, and it's ready.
After everything is wrapped, start baking.
The reason Ye Lulu dared to try making egg yolk cakes was because farmers had simple ovens made of clay at home, especially in places where they ate pasta. The population in Yuancheng was densely populated, and cultures from all over the world gathered together. People in Yunwu Village built these ovens. Mud oven, not too weird.
After roasting for a while...
A "melodious" aroma came violently from the kitchen, and the aroma of baking was hanging! That sweet, warm, and rich egg-flavored baking smell can make you feel like you've been seduced for a second!
People in the housekeeper's rooms opened the door and were attracted by the aroma. They smelled this somewhat unfamiliar but very strong fragrance. They were all shocked, "What is this smell?"
"Huh? Huh? My mother smells so good!"
Wearing thick gloves, Ye Lulun took out the baked egg yolk cake. In fact, it was not perfect. The heat was not well controlled. The bottom was a little overcooked and the top was not crispy enough.
The aroma of the roasted finished product is not exactly the same as the roasted Ye Lulu in modern times.
(End of chapter)