With one week left before the New Year's Day performance, the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei no longer go to kindergarten and need to go to Teacher Guo for dance practice every day.

It can be seen that Guo Hong attaches great importance to the performance of the little girls and is also very concerned about teaching them.

More importantly, Guo Hong really put in a lot of effort into this performance.

With the three little girls, they are accompanied by their grandparents every day, and Su Ruoxi sometimes goes to accompany the children.

Of course, Yang Zhiyi would take time to accompany him, but when he needed to get a manuscript, he could only get rid of his parents and help him take care of him.

In order to let the children practice dancing hard, Feng Yifan can get some happiness.

He would discuss with Chen Xu and Luo Yu every day to make some different snacks for the children.

It can be said that with the cooperation of Feng Yifan, Chen Xu and Luo Yu, the snacks the children see every day will be different, and there are really many ways to do it.

For example, today, Feng Ruoruo said to his father before going out: "Dad yesterday when we were talking about snacks in the dance class, Fangfang and the others talked about egg tarts. They said that they had to go to Grandpa Whitebeard to eat. Dad, can you make it for us?"

Feng Yifan naturally agreed to his daughter's request immediately.

"Okay, I'll make egg tarts for you today."

Feng Ruoruo smiled and said, "It's great, dad, you have to make a lot of flavors for us. I want that osmanthus flavor."

Feng Yifan was a little surprised: "Why do you need the taste of osmanthus?"

Feng Ruoru said: "Because I didn't even eat the osmanthus cake yesterday. Also, Ruoru likes osmanthus, which is so fragrant."

Feng Yifan heard this and said, "Okay, then let's make a egg tart with the fragrance of osmanthus for Ruruo."

Since he agreed to his daughter, after Feng Yifan arrived at Su Ji, he naturally wanted to discuss with Chen Xu and Luo Yu what to do?

Chen Xu and Luo Yu did not have much opinion on this.

But the two of them quickly thought of a problem.

Chen Xu said: "Chef, have we not prepared egg tart crust? Do you want to buy some egg tart crusts now?"

Feng Yifan shook his head and said, "No, we have more time, just do it yourself."

Chen Xu and Luo Yu were stunned for a moment, and then they nodded with a smile.

When Shi Jiahui heard this, she asked curiously: "Cheers, are you too cheap? Do you have to make egg tart crust yourself?"

Feng Yifan smiled and said, "Of course you have to make it yourself. The egg tart crust you make can be slightly larger, so that you can add more things to your heart."

Chen Xu also said: "Yes, the egg tart crust I bought is too small."

Luo Yu agreed and said, "Yes, what we want to do is bigger and better than what we have in the Whitebeard Grandpa's house."

Shi Jiahui couldn't help but smile and said, "Then you are going to challenge today, are they the signature egg tart?"

Feng Yifan said: "Yes, we are going to challenge today."

Speaking of which, it is not difficult to make egg tart crust.

Just like the Chinese pastry made by Chen Xu, the egg tart crust also needs to be cooked and crisped.

The difference is that the Chinese dessert uses lard.

The egg tart crust is made of butter.

First, rub the butter into thin strips with a clean wiping net, then add the sifted low-gluten flour, add a certain proportion of sugar and salt, and finally pour in ice water to knead the dough.

The dough should also be mixed with three-light, surface, basin, and hand-light. Then take it out and wrap it with plastic wrap, put it in the refrigerator for refrigeration for 40 minutes.

After refrigeration time is over, take out the dough and roll it into a dough.

Cut the butter into thin slices and spread a layer in the middle of the rolled dough.

Here is a similar method to Chinese dim sum, which is to put the pastry in the middle and then make the pastry.

The egg tart crust is replaced with butter instead of pastry, and the unsalted butter is spread in the middle.

Fold the sides over and cover the butter in the middle.

Then use a rolling pin to flatten the dough.

First, press the holes on both sides, then roll the dough flat, remove the excess on both sides, fold the remaining part again, seal it with plastic wrap and put it in the refrigerator for 30 minutes.

Take it out after 30 minutes, and still press it with a rolling pin first, and then roll it flat.

You still have to cut off the extra parts on both sides.

Fold the rest and refrigerate in the refrigerator for 30 minutes.

This requires a third time, that is, three times to make a crisp.

On the third time, you need to keep it in the refrigerator for 1 hour.

During this process, Feng Yifan and the others also took the time to make some other preparations.

For example, because my daughter wanted the fragrance of osmanthus, Feng Yifan also took out the osmanthus sauce and whipped it with osmanthus sauce and cream, and made a cream with osmanthus aroma.

Also, clean some fruits, beat them all into a paste, cook them with sugar, and turn them into fruity sugar dilute.

These things are also stored in the refrigerator for a little refrigeration.

Finally, when the time is enough, I took out the three crispy crusts.

The next step is to use a grinding tool to cut the skin out.

Put the cut skin into molds of egg tart crusts, put some heavy things in oil paper, press the egg tart crust in the mold, put it in the oven and bake the skin first.

After baking, put various fillings into the egg tart crust and bake it slightly.

The reason why the egg tart crust is first baked is mainly because the filling prepared by Feng Yifan and others cannot be baked at high temperature for a long time, so the skin must be cooked first, and then the filling is added to the baked slightly.

Otherwise, there will be no situation where the filling is too baked or even burnt.

Or the egg tart crust cannot be roasted and layered and crisped.

Put the same filling into the egg tart crust in a piping bag, seal it with butter, and then brush a layer of egg liquid on the surface.

The egg tarts baked in this way appear brown on the surface, which looks very attractive.

When baked, the kitchen instantly filled with the fragrance of egg tarts.

Shi Jiahui smelled it and exclaimed: "Oh, it smells so good."

Everyone in the kitchen couldn't help but look over and swallowed, wanting to taste the egg tarts made by Feng Yifan, Chen Xu and Luo Yu.

Judging from the appearance alone, the egg tarts made by Feng Yifan and others are quite large, almost the same as those of the two that are above the white bearded grandfather’s house.

The egg tart looks really tempting overall and will not lose to the Whitebeard Grandpa's house at all.

Shi Jiahui smelled the smell for a long time and couldn't help asking: "Chef, can we try it?"

Feng Yifan looked at the senior sister, and then looked at the way everyone else was drooling.

After discussing with Chen Xu and Luo Yu, I took out a few so that everyone could taste the taste separately.

An egg tart was cut into four pieces so that everyone could taste it.

The waiters in Suji and Ruo restaurants can also taste a quarter of them.

Although it is only one-quarter, because the egg tarts made by Feng Yifan and others are big, they can taste them.

Shi Jiahui was still a little dissatisfied with holding a quarter of it.

"Chef, you only give me one quarter of this. Are you a little stingy?"

Feng Yifan laughed when he heard this: "Sister Sister, this is for Ruruo. If everyone has one, then Ruruo and the others will not be able to eat it?"

When Shi Jiahui heard this, she immediately said, "Then, one quarter is one quarter, you can't compete with Ruru and the others. They have been practicing dancing recently and really need to eat more delicious food."

At this time, someone had eaten the waiter in the restaurant and couldn't help but exclaim: "Wow, it's so delicious."

Su Liancheng smiled and said, "Of course it's delicious. You have to understand that this was made by the host and our two dim sum masters. How can it not be delicious?"

Then a waiter couldn't help asking: "Chef, this egg tart in our restaurant can be sold. If this is sold, the business will definitely be very popular."

Feng Yifan smiled and said, "Selling egg tarts? That may not work, because we are too busy."

Shi Jiahui said: "We are already busy enough now. If we sell egg tarts, the door of Su Ji and Ruo restaurant will not be squeezed out? At that time, you want to directly exhaust our kitchen, right?"

Shi Jiahui's words asked the waiter who proposed to sell egg tarts to shut up quickly.

In order to alleviate the embarrassment, Feng Yifan said: "It is impossible to sell these snacks. One is to match the dishes. In addition, if you have time, you can make some for everyone to eat. It is definitely not possible to sell this, because it is indeed limited in manpower and you cannot do any business."

Su Liancheng said: "That's right, our Su Ji Heruo restaurant must have its own style and cannot sell everything."

In fact, the waiters still feel a little regretful when they get such an answer.

Because if Su Ji or Jue restaurant sells it, they actually have more opportunities to eat it, after all, they can buy it for food for money.

But if you don't sell it, I'm afraid if you taste it next time, I don't know when it will be.

Thinking of this, everyone also cherishes the quarter egg tarts in their hands.

Everyone was very satisfied and happy with the food.

Not only does the egg tart taste more diverse, but the key is that the egg tarts made by Feng Yifan and others will not lose to the ones sold by the Whitebeard Grandpa.

Let everyone taste it, Feng Yifan also gave his wife a special try.
To be continued...