The Spirit of Gourmet

Chapter 550 The Real Problem

"Have it!"

The twentieth customer searched the paper for a while, then looked at Qin Lang with shining eyes, "I want to eat desserts made of meat!"

Qin Lang: “…”

Meat-based desserts...

This has a similar style to dishes made with watermelon...

"Okay, I can do it." Qin Lang took a deep breath and slowly said, "But, could you let me see that piece of paper in your hand?"

The young man who requested watermelon in the dish had also looked at a piece of paper for a while before making the request. Now, this diner was doing the same thing, and the two pieces of paper looked almost identical, which made Qin Lang want to find out more.

"That won't work!"

Without hesitation, the young man put the paper back in his pocket. "I was planning to use it to make things difficult for the other contestants. What if you see it and they've prepared in advance?"

"You just said you could make it?" He looked at Qin Lang with some suspicion. "Making desserts with meat? You really can make that?"

It's really strange. He deliberately chose a problem that he thought was the most impossible, but this chef who looks so young was actually able to do it.
"Yes." Qin Lang's expression remained unchanged.

How strange! It's just using meat to make desserts, isn't it?

Since the diners were unwilling to show him, Qin Lang didn't ask any further.

After all, he had a rough idea of ​​what it was from what the other person said.

Just as exams have mock question banks, food marathons naturally have a special question bank designed to challenge participants. This is probably what the other side has in their hands.

Qin Lang was not opposed to the existence of the problem database.

After all, diners will use these challenges to make things difficult for themselves, and they will naturally make things difficult for other participants as well. This will increase the challenge of the food marathon, making it more interesting.

As for desserts made with meat…

Mooncakes are considered a type of dessert, right?
So, is it wrong to consider Shanghai-style fresh meat mooncakes as a dessert?
Qin Lang found a pound of pork foreleg meat, took a cleaver with both hands, and quickly chopped it into filling.

Although many cooking steps have been simplified with the advancement of technology, such as the use of special whipping tools for whipping egg whites and churning cream, not all steps can be simplified. Meat minced by a meat grinder can never compare to hand-chopped meat.

The meat filling, which retains the tendons, has a richer and more satisfying texture.

When the meat was chopped to the size of rice grains, Qin Lang stopped chopping and added appropriate amounts of salt, sugar, light soy sauce, dark soy sauce, cooking wine, and white pepper powder to the minced meat.

After mixing well, grab the minced meat with your hands and repeatedly slap it to develop its elasticity, until the minced meat does not fall out when the bowl is turned upside down. Then divide the minced meat into small portions of about 30 grams each, roll them into balls, place them on a plate, cover them with plastic wrap, and freeze them in the refrigerator.

Next, Qin Lang added all-purpose flour, sugar, lard, and water to the bowl in the correct proportions. After stirring until it formed clumps, he began kneading the dough until it became smooth and elastic. Then, he covered it with plastic wrap and let it rest for twenty minutes.

With the dough portion complete, the next step is the oil-based dough. Mix low-gluten flour and lard in a certain ratio until they are combined into a dough and set aside.

After waiting for twenty minutes, Qin Lang took out the dough, wrapped the oil dough with the water dough using the method of wrapping the oil dough, then rolled it into a flat rectangle, folded it into thirds, rolled it into a rectangle again, and then rolled it into a strip like a scroll.

Cut the dough into small pieces after it has been rolled out, flatten them, fold the four corners towards the center, and then flatten them again to form a round shape. Then gently roll it out to make it flatter while maintaining its shape.

Then take out the frozen meat filling, wrap it with dough, seal it, roll it into a ball, and then flatten it slightly to make the outline of a mooncake.

After wrapping the other dough and fillings in the same way, Qin Lang took out a radish, carved a small seal with a kitchen knife, mixed red yeast rice powder to make red edible pigment, and stamped a traditional Chinese character "苏" on the front of each mooncake.

Thus, the Shanghai-style fresh meat mooncake also gained its own soul. Finally, it was placed in the oven and baked at 200 degrees Celsius for 25 minutes.

Twenty-five minutes later, plump mooncakes were freshly baked.

Pick one up and cut it in half; the filling inside is easily filled with juicy meat.

Qin Lang nodded in satisfaction, kept three for himself, and then packed the rest and handed them to the twentieth customer who was eagerly waiting.

"Fresh meat mooncakes, please enjoy."

The diners couldn't help but look at the several mooncakes that Qin Lang had divided up.

What's wrong with this chef? Is he stealing right in front of us?
However, he couldn't resist the temptation of the fragrant and delicious meat mooncakes in front of him and decided to ignore the ones Qin Lang had taken for the time being.

He witnessed Qin Lang's entire cooking process.

Without a doubt, the techniques and many of the methods Qin Lang used were those used in making pastries, and even the oven he used at the end was specifically designed for pastries.

He carefully picked one up, blew on it gently, and then took a bite without waiting. The scalding hot broth burst out instantly, making him gasp in surprise.

Although the soup was very hot, he couldn't bear to spit it out. He covered his mouth tightly and waited for the temperature in his mouth to drop before carefully savoring the deliciousness of the soup.

It's the pure, fresh flavor of meat juice, without any fancy embellishments, but combined with the unique texture of the puff pastry and the bouncy texture of the meat filling, it's simply wonderful.

After munching on a whole fresh meat mooncake with a "sighing" sound, the diner quickly gave Qin Lang a thumbs up and then walked over to the other diners not far away.

Qin Lang chuckled and looked at the record beside him, which clearly showed that he had received 20 guests and received a "rejection card".

Overjoyed, he handed the fresh meat mooncakes he had taken to Danbao and Lala, who had already started to secretly swallow their saliva. "Come on, have a taste."

After dividing it up, he picked one up and took a bite himself.

The familiar texture and flavor surged in his mouth, and Qin Lang squinted his eyes contentedly.

He had been cooking for other diners for so long that he was hungry himself. Now that he had finally reached the requirement of twenty people, he felt it was time to treat himself to some good food.

After finishing his fresh meat mooncake, Qin Lang caught a glimpse of a new customer standing in the ordering area. He quickly clapped the crumbs off his hands and went over to greet him.

"Sorry, it's been a long wait."

"It's nothing. You must be very tired after making so much delicious food for so long."

The diners' understanding words made Qin Lang take a few more glances at them.

She was a woman with exquisite senses, with chestnut-colored wavy hair, but she wasn't wearing makeup. Her face looked slightly haggard, and she exuded an undeniable melancholy.

"What dishes would you like?" Qin Lang asked softly.

The woman hesitated for a moment, then spoke slowly.

"I'd like one..."

"A dish that can make me smile again."

(End of this chapter)