With the emergence of creative dessert themes, some contestants are full of confidence in themselves, while others are indifferent to each other. However, no matter what the contestants react, the competition will still proceed as usual.

"Before the game starts, I need to remind everyone present that the game time is only 40 minutes, which is the shortest cooking time ever. I hope you can hurry up and make the best dessert. I don't want to see a messy table."

After hearing Liu Yifan's special reminder, Yang Wei, who had always liked to do several tricks, looked embarrassed and touched his nose helplessly.

Although Liu Yifan did not name his name, this was completely talking about Yang Wei.

"Everyone, you have three minutes to choose the ingredients and kitchenware you need, go now."

As Cao Kefan finished speaking, Xie Qingfeng and 13 other players started running and rushed to different areas on the left and right sides.

Desserts have been available in China and the West since ancient times, from mid-to-high-end large banquets to small shops on the street.

Creative competitions with Apple-themed use of different ingredients and different techniques to make them, which will present desserts with different shapes.

Solid, liquid, semi-solidified, or mixed, can be used as a dessert.

Most contestants have at least three methods of making in their minds at this moment, but three minutes are too short and there is no time to make the best correct choice.

The competition has become more and more sophisticated and everyone has wisely brought all the ingredients together.

No matter which one you choose to make in the end, no matter whether you can use it for some time, it is not a bad thing to take it to your own cooking table first.

There were only two people who went in empty hands and took less than 1/5 of the ingredients of other players, and walked out with a helpless smile.

And what's very strange is that the ingredients and ingredients in the bamboo basket in their hands are basically the same.

As expected, the two people's creativity will collide.

Three minutes of preparation time passed, and the contestants all returned to their respective cooking areas to take their seats. Liu Yifan said, "Today's theme is creative desserts, the main ingredients are apples. I hope you don't make the previous mistakes again."

After Liu Yifan reminded the players, the next step was the official competition.

"Are you all ready?"

Hearing Cao Kefan's shouting and questioning, the contestants replied in unison: "It's ready."

"Okay, countdown 40 minutes to start!"

Zhou Huajian's words were like starting a gun. With a command, all the contestants immediately began to act.

There is one thing that is necessary to make desserts, that is, to highlight the word sweet, whether it is sweet, sweet, or pure sweet, boiled in water, cold or fried in oil, the purpose of highlighting this core.

Each contestant has his own ideas and creativity he wants to express, and his starting actions are different.

Some contestants started with kneading, some started with apples, some shaved them and smashed them directly, and some made them the first move to cook red wine.

The contestants started cooking below, and the three judges also entered the review work - the follow-up inspection and inquiries, and a rough understanding of the contestants' thoughts.

Xie Qingfeng knows that desserts are very limited, and he is only one of his best skills, which is the method of drawing silk.

Shredding is rarely used in stir-frying, but this technique is the same as the sugar-boiled color. Sugar-color is often used in cooking. The main function is to color the ingredients, which is a bit similar to soy sauce.

Both sugar color and thread extraction are the same method, the difference is the difference between heating time.

That is to say, put an appropriate amount of water or oil into the pot, add sugar or crushed rock sugar, stir-fry and heat it over low heat so that the sugar can melt into the original sugar liquid.

This cooking process is called "fried sugar"!

Fry until the sugar liquid is slightly yellow, and it can be wrapped around the ingredients to pull the thread.

Continue to stir and heat the slightly yellow sugar solution in the pot, and it will be burnt into brown, yellow and white bubbles, which will become sugar color.

Add a small amount of cooking wine or clean water to cool it down, which can be used to make the ingredients brown and yellow.

Remember here that once the sugar color is fried, the sugar liquid will bubble and expand like water when it is boiled, and the liquid should be added immediately to cool down.

The sugar color itself is near burning, and it is the characteristic of this critical point that requires the sweetness begins to dissipate quickly, giving birth to a very nice burnt fragrance, while the burnt bitterness does not appear.

This time is very short, only three to five seconds.

If the cold liquid is not added in time to cool down, the sugar color will no longer be coke, but will be bitter and burnt, resulting in the dish being made not only very bitter, but also very bad in color.

Because the burnt part of the sugar color no longer has the ability to color it.

Some people make braised pork with a bit bitter, and they are confused and don’t know where the bitterness comes from. In fact, the root cause is that they are not fried well, and they have already passed the critical point of coking.

In short, don't let the sugar paste be bitter after it becomes bitter.

Cooked oil will not evaporate in the pan. Pulling the thread only requires pure sugar liquid to wrap it on the ingredients, while the oil will act as an isolation function and reduce the viscosity of the sugar liquid.

Whether it is fried sugar in water or oil, its main function is to "sweeten sugar".

That is to say, let the granular sugars have more heated areas in the pot and melt them into the sugar liquid state more evenly and quickly, and there is nothing left about them.

Under these different characteristics, shredding is usually done by using "fried sugar in water".

The boiling point of water is relatively low and can evaporate quickly without affecting the viscosity of the sugar liquid. The wire drawing effect is better, making it easier to pull out very long sugar silk.

Similarly, chefs who can fry sugar and color will do shredding.

Xie Qingfeng is preparing to make a shredded dessert, and his creativity also comes from the basic skills of cooking - tempura.

The name of tempura comes from Portugal and is a general term for fried foods with flour. In fact, to put it bluntly, it is the food that is fryed with eggs and fryed in a frying pan.

As long as it is a ingredient that humans can eat, it can be made into tempura.

Beans and cucumbers can be used as vegetable tempura, seafood tempura with fish, shrimp, shellfish, and assorted tempura with vegetables, fruits, fish, and shrimp.

It just fits the sentence: Everything can be tempura!

The creative dessert of "Tempura Rapple Striped Apple" can be regarded as the only creativity that Xie Qingfeng had exhausted all his strength and racked his brains to come up with.

Xie Qingfeng was completely unsure whether he could succeed in the end. After all, this idea was more like an appetizer and snack, and it could only be barely linked to desserts.

But as long as you can get hooked up, it's much better than not being able to do it.
Chapter completed!