In front of everyone, Feng Yifan started his production slowly, and the first thing he wanted to do was to knead.

Add lard to the dough and start kneading like that.

Chen Xu stood aside, looking at Feng Yifan's knotty technique, his expression gradually became very surprised, and there was a little awe in his eyes.

After Luo Yu looked at it for a while, something Chen Xu told her about traditional snacks sounded.

"Chef Feng is wiping crisps, right?"

After Feng Yifan mixed the lard and dough, he kept rubbing the chopping board back and forth with his hands, just like rubbing clothes on the chopping board, and kept rubbing the palm of his hand.

When Chen Xu heard Luo Yu's words, he whispered to Luo Yu: "Well, rub it."

As a top dim sum chef in China, Chen Xu is naturally familiar with shaving cream.

Because among Chinese dim sum, especially those that can be called "cooked", the key lies in the pastry dough.

The key to whether the pastry is good or not is the step of purifying the pastry.

This step can be said to be the basic skill of Huaiyang Baikan Dim Sum Master.

But this basic skill is the most test of the strength of a Baikan Dim Sum Master.

If you can't rub enough, you may not be able to achieve the effect of shortening.

Chen Xu has been learning from his master for a long time at this step, and now he can only barely master it. But to say that he can truly do what his master is like? Chen Xu may still lack a lot.

At this time, Chen Xu really admired Feng Yifan.

From Feng Yifan's techniques, Chen Xu already understood that Feng Yifan is a master.

In fact, if you just want to make snacks, you can buy the pastry noodles, and it may not be very bad.

But if you want to make the dim sum exquisite enough, any white-cut dim sum chef will definitely rub the crispy with your own hands.

This is the basics and is also a test of the conscience of a white-coffee dim sum chef.

Feng Yifan was wiping the sip there, Chen Xu looked admiring, and Luo Yu next to him was also a little awe.

Yu Quan in the kitchen was also observing very carefully.

Some other chefs don't care much about this step.

However, Feng Yifan ignored those things. He just did it himself and completed every step of his own.

Almost done with the pastry noodles, put them into a ball and cover them with plastic wrap.

Then Feng Yifan began to process the remaining part. In addition to the pastry noodles, he also needed to use water, lard and flour to produce a portion of water and oil noodles.

Seeing this, Luo Yu asked Chen Xu beside him: "What snack is this to make?"

Chen Xu looked at it and said, "It's a little bit like a double-numb pancake."

But when Chen Xu said this name, he couldn't help but feel a little confused.

Because Shuangma Sauce Bread is not actually a very high-level dim sum among Huaiyang Baikan dim sum, it can be said that it can only be considered a very basic level at most.

But today Feng Yifan asked them to come. Could it be that they just wanted to use these junior snacks to impress the two snack masters?

Chen Xu felt that it shouldn't be true. At least he and Luo Yu were some famous dim sum masters.

However, Feng Yifan's steps are indeed not much different from making double-macake cakes.

However, after both doughs were reconciled and placed aside, Feng Yifan made some changes next.

He took the peeled chestnuts in advance, added the water cooked with chestnut shells and sugar, and then made it into a paste in a blender.

Seeing this step, Luo Yu was a little surprised.

She never expected that Feng Yifan would use this method.

In order to make Montbrun's chestnut fragrance more intense, she thought of a similar method, but she roasted the chestnut shells and beat them into powder, and then mixed them into the chestnut mud.

In that way, add some cream and mix it, the chestnut fragrance will remain strong.

But she didn't expect that after boiling water with chestnut shells, she would use the boiled water to beat chestnut mud.

Moreover, Feng Yifan did not add cream or butter, but just made a chestnut puree like this.

After it was done, Feng Yifan applied the chestnut mud to the prepared bread.

First apply a layer, then fold it and roll it flat, then apply a layer.

After repeated attempts, all the chestnut mud was finally used up.

Then fold the dough with this layer of chestnut mud, roll it into long strips, cut it into small doughs one by one, then apply a layer of egg yolk liquid on the outside, and sprinkle some sesame seeds.

This is how small doughs are made.

And in Feng Yifan's hands, the small dough looked like sesame dumplings.

Then, a pot of oil was boiled, and Feng Yifan's skill of accurately controlling the oil temperature was reappeared.

In front of everyone, put all the sesame balls into the pot.

The oil temperature did not seem to be high. After the balls were put into oil, they all fell to the bottom, and Feng Yifan didn't even move them.

As the oil temperature rises, the balls in the oil pan gradually begin to crisp up and slowly float up from the bottom of the pan.

After floating up, Feng Yifan quickly caught it one by one, which could be said that he would not delay much in a minute.

And as one by one was taken up, a fragrance spread throughout the kitchen.

First, there is the sesame fragrance, then the sesame fragrance is mixed with chestnut fragrance, and finally there is some oily fragrance, which really makes everyone unable to help swallowing their saliva when they smell it.

Even Luo Yu couldn't help swallowing and muttering: "It smells so good."

Chen Xu heard the sound and turned his head to look at Luo Yu.

Then he also said: "It really smells so good."

Feng Yifan put it aside to let the excess oil drip, and then went down one pot after another.

When the third wave was almost over, he pointed to the first wave and said, "Well, these should be eaten, everyone can try it."

Feng Yifan also said to Chen Xu and Luo Yu: "My chestnut crispy is inspired by you. Please help me taste the taste and give me some suggestions."

Hearing this, Chen Xu and Luo Yu looked at each other, and then both of them smiled bitterly.

Chen Xu said first: "Chef Feng, don't joke with us. Just the trick you used to rub the crispy hands just now, we are not qualified to give you suggestions?"

Luo Yu said: "Chef Feng, I didn't expect you to learn some experience from my method and then use a more appropriate method to improve it."

Feng Yifan smiled and said, "So, I was inspired by you. If you really want to talk about it, you can be considered half of my teacher."

While talking, Feng Yifan had almost pulled out the third pot.

In this way, today's dim sum has been finished.

Feng Yifan told everyone the first pot: "Okay, everyone can try it. Let's see how my dim sum tastes like a combination of Chinese and Western food?"

Everyone was not too polite and went forward to pick up a piece of chestnut crisp.

When Luo Yu was preparing to eat, Chen Xu reminded her: "Don't worry, have you forgotten that I taught you how to eat this kind of snack?"

As soon as he was reminded, Luo Yu suddenly remembered and immediately held it under him with his other hand.

At this time, someone had already bitten it down.

Click.

A very crisp sound rang out, and at the same time the man who took a bite watched in surprise as a lot of residue fell instantly. It was too late for him to use his hand to cover it.

When other people who had not eaten yet saw it, they quickly picked it up with their other hand, just like Chen Xu and Luo Yu.

With the crisp sounds of "cracking" in the kitchen one after another, everyone tasted Feng Yifan's chestnut crispy.

The crispy cake with a strong chestnut aroma and sweet taste in the entrance, and the aroma of sesame seeds really makes people feel the fragrance of lips and teeth instantly.

The key is that this snack is not very sweet, and everyone who thought it was very oily, but after eating it, it found that it did not feel as greasy as they imagined. It is really crispy, sweet and delicious. The rich chestnuts are sweet after chewing, giving people the feeling of eating a crispy chestnut.

I watched everyone eat and didn't even have time to talk.

Feng Yifan packed up his things, packed all the remaining chestnut crisps, and then prepared to leave the kitchen.

Seeing that Feng Yifan was leaving, Chen Xu and Luo Yu quickly followed.

"Chef Feng, your chestnut crispy is really delicious."

“Yes, I really can’t find any improvements.”

Feng Yifan smiled and said, "You two don't need to do this. If you think something is bad, you can bring it up. Let's improve this snack together."

Chen Xu and Luo Yu looked at each other after hearing this, and then the two seemed to understand what Feng Yifan meant.

And at this moment, the two of them made up their minds.

Chen Xu said: "Chef Feng, we accept your invitation. We are willing to follow you to Su Ji and become Su Ji's dim sum chef. I hope you don't dislike us two of us who only know how to make dim sum."

Luo Yu was even more embarrassed to say: "Chef Feng, I can only make pastry, and traditional snacks are still being studied."

Feng Yifan said: "Do you still call me Chef Feng? Shouldn't you change your words?"

The two of them were stunned at first, then looked at each other and said seriously: "Yes, chef."
To be continued...