Food: Starting with Wonton Noodles

Now that Zhou Meiying and the others had returned to the countryside, Zhou Yu was no longer in a hurry to make the mille-feuille cake.

After preparing all the ingredients for his stall that day, he didn't start frying crepes until the afternoon.

Unlike whipped cream, which needs to be freshly whipped, the crepes used to make crepe cakes not only need to be cooled but also refrigerated, so they need to be prepared in advance.

Zhou Yu planned to fry the crepes first, and then start whipping the cream for the final shaping tomorrow.

Interestingly, although crepes are a traditional French pastry, mille-feuille cakes also use Western pastry techniques.

However, the mille-crepe cake is not a traditional dessert, but a dessert that was newly developed in the 1980s.

Zhou Yu started by mixing the batter.

Because he was preparing to make an eight-inch durian mille-feuille cake, Zhou Yu cracked five eggs into a glass bowl.

When making crepes online, people usually only add sugar when mixing the eggs, but Zhou Yu added a little salt.

Compared to adding only sugar, a little salt will make the fried crepes sweeter, less eggy, and less cloyingly sweet.

After beating the eggs well with an egg beater, Zhou Yu added 600ml of milk, 180g of low-gluten flour, and 60g of butter.

Each ingredient was added and thoroughly mixed before adding the next one, and then the mixture was stirred again.

Add the melted and cooled butter, and stir until completely smooth before straining through a sieve to remove any residue.

At this point, the crepe batter is ready.

After letting the prepared batter sit for half an hour, Zhou Yu began the most difficult task of making the pancakes.

Unlike traditional crepes, the crepes for mille-feuille cakes need to be thinner, so the control of the heat and the skill of spreading the crepes are more important.

Zhou Yu heated the pan and then turned off the heat, using only the residual heat of the pan to pour in the batter for the first layer of pancakes.

As Zhou Yu shook the crepe, the first layer was formed.

With a slightly caramelized aroma, the unique egg flavor of the crepe also began to stimulate Zhou Yu's taste buds.

With a gentle shake, the first layer of cake fell down.

Zhou Yu picked it up and examined it. The pancake was extremely thin. With the recipes he had been given as a reward from the system, he could easily tell that the pancake was only 0.3 millimeters thick, which was perfect.

But because he was so close, the rich egg aroma of the freshly fried crepe made him unable to resist taking a small bite.

Although the crust is very thin, it is very chewy, somewhat like the texture of the first layer of double-skin milk pudding.

Moreover, the rich egg flavor immediately fills the mouth.

The unique aroma of carbohydrates quickly awakened Zhou Yu's taste buds; he was hungry.

Suppressing the urge to fry the rest and eat them all at once, Zhou Yu quickly fried all thirty-two crepes that needed to be made.

Although it's called a mille-feuille cake, it definitely doesn't have as many as a thousand layers.

For most families, stacking a cake to 20 layers is already quite good; even bakeries usually only make it to 24 layers.

Moreover, it's not about stacking as many layers as possible. According to the knowledge provided by the system, 32 layers is the limit for a mille-feuille cake.

It's not impossible to stack them higher, but that would sacrifice the original taste and lose the meaning of food itself, becoming just a display of skill.

After the crepes had cooled down, Zhou Yu sealed them with plastic wrap and put them in the refrigerator to chill.

There were fewer people at the stall on Saturday night.

Chen Yun and the others didn't come today either; they went out shopping instead.

Only Jiang Yan came over to help wash the dishes.

Zhou Yu was unusually busy until 10 o'clock today, finally managing to collect 100 orders to achieve the four-times bonus.

Besides desserts and smashed cucumbers, which are still sold in limited quantities, only 120 bowls of wonton noodles were sold today.

Perhaps the quality of the diners hadn't been very good these past two days, because when Zhou Yu returned home and checked his rewards, just like yesterday, no new wish tasks appeared.

With the added bonus of doubled revenue, the basic turnover remained stable, and today's total turnover reached 6800 yuan.

But the recipe rewards were even worse than yesterday; I only got a recipe for chicken biscuits and a recipe for savory pancakes.

......

The next day, before Zhou Yu could even get up and start whipping the cream to complete the final work on the mille-feuille, he was already up.

The two little ones have already started frantically calling Cao Xuezhen via their phone watches.

On the phone, I couldn't tell if it was Huihui or Linlin pleading, "Grandma, what time are you leaving? My dad bought some big lobsters last night, they were so delicious! Hurry over, I'll ask him to make you a few more."

Cao Xuezhen was so amused that her eyes disappeared from smiling: "Soon, soon, Grandma will come over after she finishes breakfast."

Seeing Zhou Yu starting to come out of the room, she added, "Your uncle made a cake for you, and he'll bring it over for you to eat in a bit."

Then, Zhou Yu confirmed that both little ones were on the other end of the phone, because he heard two cheers.

Cao Xuezhen lowered her voice a little before saying, "Okay, Grandma's going to eat breakfast now. Grandma's going to hang up the phone."

Before Cao Xuezhen could hang up the phone, Zhou Weiqiang rushed out of the bathroom and said, "Hey, don't hang up yet, you eat your food, let me chat with them a little longer."

Zhou Weiqiang is also on holiday today. He just got up and hasn't spoken to his grandson on the phone for the past two days. He's really missing him.

Seeing that Cao Xuezhen was about to hang up the phone, he ran out before he had even finished rinsing his mouth.

Cao Xuezhen had no choice but to hand over the phone and say, "Okay, you talk to them, I'll have breakfast first."

However, when she saw Zhou Yu making cakes instead of eating breakfast, she couldn't help but say:

"You need to eat breakfast first so you'll have the energy to bake the cake. We're going to the beach later, and we don't know when we'll have lunch."

Last night, Zhou Meiying and I agreed to have a picnic at the beach. Although it's already the end of October, the beach is still very sunny and hot.

So in the past, people would mainly picnic in a shady spot by the sand, and since it was a picnic, they wouldn't eat too much.

So when she saw her son not eating breakfast, Cao Xuezhen couldn't help but feel a little sorry for him.

Zhou Yu: "Mom, I'll eat it in a bit. Cakes are quick to make. And after they're made, they need to be chilled before eating."

Cao Xuezhen: "Then we should eat breakfast first. Let me tell you, this is freshly made this morning, the water was just brought in yesterday, it's very fresh."

"Alright, Mom, it'll be quick." Zhou Yu pushed Cao Xuezhen to sit down in a chair in front of the dining table and said, "I'll eat in a bit."

Cao Xuezhen could only mutter a few words as she ate, glancing every now and then to see if Zhou Yu had finished his work.

Actually, once you get to the step of whipping the cream, it's already quite simple, because it mainly relies on a machine to whip the cream.

The only troublesome part was laying out the last layers of biscuits and cream.

There are generally two ways to make durian mille crepe.

One method is to mash the durian into a paste, then layer it with three layers of cream and one layer of durian paste. This method gives you a more satisfying texture where every bite is pure durian flesh.

Another method is to add durian pulp after the butter has been whipped, and continue whipping. This method will result in a milder texture.