Chapter 466 Poison in the Middle of the Night

When Xia Yan put the hot wontons in front of Xia Shaozhang, Lin Fan on the TV had already picked off the rose petals, washed them repeatedly with clean water, 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 blooming of the flowers.

Generally, it is best to pick before 8:00 in the morning. At this time, the flowers have just opened and are shaped like a cup with dew on them. The quality of the flowers is the best at this time.

If the opening is too small, the aroma components and nutritional components are not fully formed; if the opening is too large, such as disc-shaped, yellow stamens are exposed, most of the aroma has volatilized, and the nutritional value will decrease accordingly. "

While the petals were drying, Lin Fan ran to make breakfast and fed the big cow by the way. After eating breakfast for one person and one dog, they sat in the garden to enjoy the cool and kill time.

The program team moved the time forward a few hours, and directly fast forwarded to the time when the petals were completely dried, so that the audience could intuitively see the whole process of Lin Fan making the rose sauce without waiting too long to lose sight of it. Interested.

Once the petals are dry, you can start making the flower sauce.

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

"If you make rose sauce for long-term storage, the ratio of flowers to sugar is about 1:3. And it must be stored in an oil-free and water-free bottle. However, you don't need to put too much sugar in the filling of flower cakes, 1.5 to 2 times It can be left or right, and the storage time is very short, so don't be so strict!"

The camera was focused on Lin Fan's hand, with his slender fingers rubbing the bright rose petals. I have to say that this shot is quite beautiful, and it is also very relaxing.

Soon, Lin Fan kneaded the petals and sugar evenly, showing a dark red sauce state, and it was basically finished at this point. Lin Fan took a few airtight jars, sterilized them with boiling water, and then wiped the water dry with kitchen paper to make sure that the internal environment was water-free and oil-free, and then filled the kneaded rose sauce into the airtight jars.

After filling, Lin Fan poured a layer of honey on each jar to seal the surface: "This sauce is ready like this. Cover it 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 indeed quite simple. Except that it took a little time to dry the petals, the other steps were not difficult. Hmm, maybe I can make some for my daughter-in-law to try later?

In the program, as Lin Fan put the airtight jar into the refrigerator, a clock pattern appeared on the screen, and then the whole program fast forwarded to forty-eight hours later,

Immediately afterwards, the refrigerator door was opened, and Lin Fan took out the brewed rose sauce.

"The rose sauce is ready, now let's make flower cakes."

Lin Fan took out the rose sauce, put it on a sieve, squeezed out the sauce, then poured it into a bowl and mashed it, and added a little lemon juice: "The purpose of adding lemon juice is 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 acid, the color will become more vivid, and it will look better.”

Lin Fan poured the cooked glutinous rice flour into the rose sauce, stirred well, then added a little cooking oil, and stirred again, the stuffing was ready. Lin Fan kneaded the mixed fillings into balls of uniform size, put them on a tray, and put them in the refrigerator again.

Next start making the skin.

"The outer skin of the flower cake is composed of two parts, one is called oil skin and the other is called pastry. Now it is made of oil skin. All-purpose flour, powdered sugar, lard, if there is no powdered sugar, you can put fine sugar directly. The oil can be used according to personal preference. Butter, lard or other edible oils are fine, but it is better to use lard for the old-fashioned pastries. After mixing well, boil the flour with boiling water and knead it into flocs, knead it into dough, and cover it with plastic wrap to proof ten minutes."

"Next is the pastry part. The pastry is very easy to make. It is still all-purpose flour and cooking oil, just knead it into a ball."

Lin Fan took out the proofed oily skin, kneaded it into long strips, then cut it into small pieces with a noodle knife, kneaded it into a ball shape, and put it aside. The pastry part is also treated in the same way.

Then take a piece of oil-skinned dough and flatten it, wrap it in the pastry dough like making a bun, roll it into a long strip, then roll up the long strip, and then roll it into a long strip. Wrap the filling made of fresh flower sauce.

Lin Fan quickly made all the flower cakes, and poked a few small holes on the side of each cake, otherwise the surface would be cracked 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 baked it at 180 degrees for about 30 minutes, and the pancake was ready.

The program team pointed the camera at Lin Fan's hand. Lin Fan took out a flower cake and folded it lightly. The crispy cake skin fell down with Lin Fan's movement, layer by layer. The meringue is wrapped with dark red rose sauce, and people can feel a burst of crispy aroma across the screen.

"Suck!"

Xia Yan couldn't help swallowing, "Father, are there any leftovers, give me a taste!"

It’s good that Xia Yan didn’t speak, but when he spoke, Xia Shaozhang, who had been eating slowly, immediately picked up the bowl, swallowed the last small wonton, and drank the soup in one gulp. A full belch: "It's gone, it's all gone."

Xia Yan turned his attention to the snack basket with regret.

Xia Shaozhang put down the takeaway lunch box, and directly took the snack basket into his arms: "Aren't you afraid of getting fat if you still eat snacks so late?"

Xia Yan was not convinced: "Father, you still said that I lost weight at dinner!"

Xia Shaozhang hehe: "But tell me, you have gained three catties!"

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

Xia Shaozhang refused to give an inch: "But the three catties of meat did grow on you! You can deceive others, but you cannot deceive yourself!"

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

Woohoo, I'm still very hungry, and I still want to eat!

The flower cake made by Lin Fan is too craving!

Xia Shaozhang, who won the final victory, patted his daughter's head triumphantly: "Be good! You have to remember this lesson today, this is called self-eating!"

Let you empty the fridge!

Now you know what it feels like to be hungry!

Xia Yan: Woohoo, I really want to cry!