Hardcore Chef Dad

Taking out the dough that had been refrigerated for an hour in the refrigerator, Su Ruoxi was a little helpless when she saw the hard dough.

Hey, hey, what do we do next?

Feng Yifan picked out a rolling pin and said, Here you are, the next step is to roll this dough into a thin dough.

Su Ruoxi took the rolling pin, and according to Feng Yifan's instructions, sprinkled some cornflour on the cooking table, spread the flour evenly with her hands, and then turned the refrigerated dough in the basin upside down.

Su Ruoxi reached out and pressed lightly, and found that the dough was different from what she imagined. It was not the soft dough, but a little hard.

After pressing hard a few times, Su Ruoxi frowned slightly and asked, This is so hard, how can it be rolled into dough?

Feng Yifan didn't respond immediately, but lifted the lid of the iron bucket, and the rich aroma in the pot rose instantly, permeating the entire kitchen, smelling the aroma also made Su Ruoxi couldn't help swallowing.

Use a large iron spoon to gently skim off some scum, and add the old brine again. After stirring gently, close the lid again.

Then, Feng Yifan turned around, came to his wife's side, and took the rolling pin from his wife's hand.

Let's do it, I'll roll out the crust, and you're responsible for making the stuffing into the egg tart crust.

Su Ruoxi also readily accepted: Okay, then what should I do?

Feng Yifan pointed to the refrigerator and said, Take out the outermost milk from the refrigerator, heat it with a pot on the fire, remember to add some white sugar, I have it all ready, heat the milk, then pour in the egg whites and stir well. .

After instructing his wife, Feng Yifan started rolling out the dough by hand. First, he flattened and flattened the dough, and then started rolling it out with a rolling pin.

The cookie dough that has been refrigerated is indeed a bit hard, and it may not be able to roll out evenly without a handful of strength.

The key is not to be fast, but to roll out slowly and gradually to ensure that the overall thickness is uniform.

Seeing her husband rolling out the skin slowly over and over again, Su Ruoxi couldn't help thinking: Fortunately, I didn't roll the skin, otherwise it would be really tiring. I opened the refrigerator and saw a carton of milk next to the door of the refrigerator, so I took it out.

Then Su Ruoxi found that there were a lot of fresh things stacked in the large refrigerator of her kitchen, among which there were quite a few strange things.

For example, some weird looking cauliflower, a lot of milk and various eggs, including some sauces.

After taking out the milk and closing the refrigerator door, Su Ruoxi asked strangely, Why are there so many strange things in the refrigerator?

Hearing this, Feng Yifan raised his head and asked, What strange thing? Is there anything strange in the refrigerator?

Su Ruoxi pointed to the refrigerator door and said, You have piled up so many kinds of milk, as well as those sauces, and what looks like liver, and that cauliflower, why does it look so strange?

When Feng Yifan heard his wife's words, he smiled and said, Those are all ingredients, but they are rare in China.

Then, Feng Yifan also explained to his wife seriously, telling her how to use some of the ingredients.

Those different kinds of milk are to be prepared for Ruoruo and her good friend Yang Xiaoxi to make cakes, as well as those fruits, and some ingredients. Those things need to be prepared in advance.

Su Ruoxi felt that what her husband said made sense, nodded and didn't ask any more questions. She came to her husband with milk.

I've got the milk, what should I do next?

When Feng Yifan heard his wife's question, he was dumbfounded. He thought to himself, didn't he tell you the whole process? Forgot so soon?

However, seeing his wife's appearance, Feng Yifan could only explain it seriously.

After listening to it again, Su Ruoxi roughly understood, waved her hand and said, Okay,

I understand, you continue to roll the skin, I will do it, it is guaranteed to be no problem.

That's what she said, but the first step made Su Ruoxi a little difficult, because looking at the large and small pots in the back kitchen, she didn't know which pot to use for a while?

Feng Yifan saw his wife standing in a daze in front of a pile of pots, and pointed to a small iron pot hanging on the wall: Just use that.

Su Ruoxi reached out and took it off, then poured the milk in and heated it on the stove.

During this period, Feng Yifan also reached out and helped to adjust the fire, making sure to use a small fire to slowly heat and melt the white sugar in the milk.

Su Ruoxi also stood at the edge of the pot very seriously, using the small iron spoon Feng Yifan gave her to stir slowly, so that the milk and white sugar could be fully mixed.

The heated milk is brought over. According to Feng Yifan's instructions, pour the egg whites that were separated before into the hot milk and stir well with a mixer.

Feng Yifan also instructed: Don't be too fast, take it slow, let the egg whites and milk fuse together, and stir to get a little consistency.

Su Ruoxi nodded and followed her husband's instructions very seriously. At the same time, she watched her husband roll out the skin.

It doesn't have to be very thin. It's not good if it's too thin. Like this, it's about three or four millimeters.

Then, Su Ruoxi saw that her husband brought a baking tray, and also found out the tinfoil egg tart molds with crumpled edges.

Su Ruoxi knew very well that the mold for egg tarts was not available at home before: Why do you have everything prepared? Did you buy these too? You have already prepared them?

Feng Yifan smiled and nodded and replied, Yes, these things were bought these days.

Su Ruoxi continued to ask in surprise: You have already thought about it, what do you want to give your daughter to eat every day?

Feng Yifan shook his head and said, Of course not, but I thought that I would always make these for my daughter, so I saw it when I went to the market, and I bought it in advance.

After speaking, Feng Yifan continued to teach his wife: You look good, these rolled skins, use a circular mold that is slightly larger than this egg tart mold, cut them into circular dough cakes, and then press them in this way. In the mold, remember to press firmly.

Su Ruoxi also looked at it very seriously, and then made one by herself, and found that this thing is really not difficult.

After all the egg tarts were put into the molds, Su Ruoxi asked, Next, do you want to pour this milk into these molds?

Feng Yifan shook his head and said, Don't worry, first pass the milk through a sieve to filter out some impurities.

Su Ruoxi did the same.

When his wife made it, Feng Yifan chose some fruits, cut them all into small pieces, and then spread them on the bottom of the egg tart mold.

After paving the diced fruit, Feng Yifan said to his wife, Okay, then you can pour the milk in. Remember not to pour too much, but leave a distance of about two millimeters.

When Su Ruoxi heard it, she immediately asked strangely, How can this be guaranteed to be 2 mm? Do you still use a ruler to measure it?

Feng Yifan smiled and stretched out his hand, held his wife's hand, gently embraced his wife, and poured milk into the egg tart crust with his wife in hand.

At first, being held by her husband like this and hugging her into her arms made Su Ruoxi's body froze, subconsciously wanting to break free.

But Feng Yifan's voice sounded in his ears: Don't move around, you can study hard, okay?

After listening to her husband's words, Su Ruoxi could only let her hand in hand like this. At first, her heart beat faster, but after the first egg tart was poured, she gradually relaxed.

Looking at the amount of milk poured by her husband, I basically had a reference. When my husband wanted to continue to do it by hand, Su Ruoxi decisively refused.

Okay, I'll just have a reference, go and see the meat in your pot, don't stay here, don't you feel hot?

Being pushed away by his wife, although Feng Yifan was still a little unfinished, but because he didn't want to offend his wife, he had to let his wife do it herself, and he did not forget to instruct: Then you have to be careful, don't pour too much, Otherwise it won't be good when it's baked.

Su Ruoxi continued pouring milk and replied, Okay, I know, it's really long-winded.