After the divorce, he took care of his child and sold fried rice; his ex-wife was filled with regret

Shen Man pushed open the door and went out. The wind chimes on the door made a crisp, light sound.

Lin Fan stood there for a while watching the street swaying in the wind, then walked over and closed the shop door tightly, hung it up, and casually flipped the sign outside the door to the "Closed" side.

The hall was quiet. Su Xiaoxiao had already returned to school. Tuantuan was lying on a small wooden table in the corner, doodling with a pink crayon in her hand.

Lin Fan walked over, pulled out a chair, and sat down next to her.

"What are you drawing?" Lin Fan glanced at the crooked lines on the paper.

"Draw a little bear." Tuantuan put down her crayons, took out a folded piece of colored printing paper from her small backpack, and handed it to Lin Fan.

"Dad, Teacher Liu posted this yesterday."

Lin Fan took it and glanced at it. It was a notice from Xingkong Kindergarten about their "Autumn Food Sharing Session".

Parents and children are encouraged to prepare a homemade food together to bring to class; purchasing ready-made commercial snacks is discouraged.

"What do you want to bring to share?" Lin Fan folded the notification and placed it under the spice jar on the corner of the table.

"I...I want to bring the cookies Daddy makes!" Tuantuan lay on the table, her chin resting on her hands, her eyes sparkling. "I want bear-shaped ones, and bunny-shaped ones too."

"Okay. Daddy will make it for you tonight." Lin Fan patted her head. "Put the sketchbook away first, go wash your hands and go to bed."

It was nine o'clock at night. After tucking Tuantuan in with a blanket, Lin Fan went downstairs.

The lights in the main hall were off, leaving only a single incandescent bulb on the kitchen counter. Lin Fan stood in front of the counter, looking at the empty work surface, and paused for a moment.

To be honest, he had never made cookies before.

Since obtaining the system, he has been serving authentic Chinese cuisine.

Whether it's the divine fried rice, crab roe soup dumplings, or the later clear broth beef brisket and braised sea cucumber with scallions, it all relies on the control of heat and knife skills.

But baking Western-style desserts requires precise proportions and oven temperature, which was a field he had never explored before.

However, when it comes to cooking, the simplest things are often the most profound.

Lin Fan took out his phone, opened a short video app, and typed "the simplest tutorial for making animal cookies for kids" into the search bar.

A bunch of videos popped up on the page.

He randomly clicked on the one with the highest number of views.

The blogger in the video is demonstrating: 200 grams of low-gluten flour, 2 eggs, 40 grams of sugar, and 50 grams of butter. Mix all the ingredients together, knead into a dough, press out shapes using molds, and finally bake in the oven at 160 degrees Celsius for 20 minutes.

Lin Fan watched the three-minute video from beginning to end and went through the steps in his mind.

It's really not difficult. It's simply a combination of flour, oil, and sweetness. The essence of baking is using high temperatures to cook the flour and to caramelize the eggs and oil.

Once you've learned the steps, all that's left is to find the ingredients.

Lin Fan put away his phone, pulled up a chair, sat down, closed his eyes, and let his consciousness sink into the system space.

At Lingtian Farm, the air is so clean that there is not a trace of impurity.

At thirty times the flow rate, the farm is always teeming with life. Lin Fan walked up to the patch of spiritual wheat that he had just unlocked with experience points a few days ago.

The golden ears of wheat were plump and heavy, bending the stalks.

He gave the mental command to harvest and grind the fruit into powder.

In less than two minutes, a neatly tied coarse cloth bag landed steadily in the wooden trough at the discharge port.

Lin Fan untied the hemp rope from the bag. A strong aroma of wheat wafted out.

He grabbed a handful; the powder was incredibly fine.

Tiangongfang's processing not only removes the wheat bran, but also perfectly locks in the original moisture and aroma of the spiritual wheat.

It has a very rich, solid, pure wheat aroma. It smells of sunshine and earth, better than any so-called premium low-gluten flour on the market.

He then went to the breeding area and took a few freshly laid eggs from the chicken coop.

Finally, he went to the beehives at the edge and scraped off a small jar of wild wildflower honey.

Since he's making it for his child, he doesn't plan to use the white sugar and industrial butter shown in the video.

Wildflower honey provides a sweet and refreshing taste, while the abundant lecithin and natural oils in free-range eggs can completely replace the shortening effect of butter.

With these three basic ingredients, Lin Fan exited the system space.

Back in the kitchen. On the cutting board are flour, eggs, and honey.

Lin Fan went to the sink and carefully washed and dried his hands. He then took a clean, transparent glass bowl and poured in the flour.

Crack three free-range eggs into the flour. The moment the shells crack, the thick, translucent egg white, enveloping the deep orange-red yolk, slides into the flour.

Next, pour in two spoonfuls of wildflower honey.

Lin Fan picked up the wooden chopsticks and began stirring in one direction. Unlike kneading dough for noodles, the dough for biscuits cannot be over-glutenened, otherwise it won't be crispy after baking.

He controlled the pressure, mixing the egg liquid, honey, and flour until it gradually turned into golden-yellow dough flakes.

He put down his chopsticks and began to gently press the dough with his hands. The warmth of his palms gradually transferred to the dough.

The dough slowly took shape in my hands, turning into a smooth, golden-yellow dough.

The subtle aroma of wheat and the pure fragrance of eggs have already filled the air in the kitchen.

He took the rolling pin and rolled the dough into a thin, even sheet.

I pulled out some plastic animal molds I'd bought for Tuantuan from a drawer in the cabinet. I pressed them down and demolded them.

The dough pieces shaped like bears, rabbits, and cats were neatly arranged on a baking sheet lined with parchment paper.

Preheat the oven to 160 degrees Celsius.

Lin Fan pushed the baking tray in, closed the glass door, and set the timer.

While waiting, Lin Fan leaned against the countertop. The kitchen was so quiet that only the faint hum of the oven could be heard.

Ten minutes later, the dough puffed up from the heat, and its surface turned an enticing golden brown.

A delicious aroma wafted out from the oven's ventilation holes.

This tastes completely different from the strong, cloyingly sweet flavor of margarine found in upscale street bakeries.

It has a very clean and substantial smell. It doesn't smell cloying; instead, it makes you feel at ease and instinctively makes your mouth water.

"bite."

Time's up. Lin Fan put on oven mitts and opened the oven door.

Steam billowed out. Each animal-shaped cookie was plump and three-dimensional, with just the right amount of slightly burnt edges.

He took the baking tray out to cool. Once the cookies were completely cooled, Lin Fan found a simple transparent glass food storage container, neatly arranged the small cookies inside, and fastened the four plastic clips.

After finishing these tasks, Lin Fan cleaned up the kitchen, turned off the lights, and went upstairs.

The temperature in Jiangcheng dropped a bit the next morning.

The sky was overcast and damp and chilly.

Lin Fan dressed Tuantuan in a beige chunky knit cardigan over her yellow uniform from Starry Sky Kindergarten.

"Dad, did you bring the animal cookies?" Tuantuan asked anxiously as she stood in the entryway changing her shoes, tilting her head back.

"I brought it." Lin Fan patted the canvas tote bag in his hand, which contained the transparent food container.

He went out and got into the car. Lin Fan was still driving that somewhat old Wuling Hongguang.

With its spacious interior and high ground clearance, you won't feel bad even if you drive through puddles on a rainy day.

The roads were congested during the morning rush hour, with cars moving in and out of traffic.

The heater was on in the car, and Tuantuan sat in the back car seat, hugging her strawberry bear and humming a nursery rhyme she learned in kindergarten.

Lin Fan gripped the steering wheel, calmly watching the traffic ahead.

Forty minutes later, the Wuling Hongguang turned onto Xiangzhang Road, where Xingkong Kindergarten is located.

This street is located in Jiangcheng's long-established affluent area.

The leaves of the plane trees on both sides of the road are turning yellow, and the black, ornate iron gate of the kindergarten is already full of luxury cars dropping off children.

Porsche Cayennes, Mercedes-Benz G-Class, and Land Rover Range Rovers filled the marked parking spaces along the roadside.

Lin Fan found a spot slightly off to the side and backed the car in.

Just as it came to a stop, the door of a black Toyota Alphard next to it slid open.

A young woman dressed in a Chanel-style suit and carrying a Hermès Birkin bag walked down the street.

Behind her was a driver in a black suit, who carefully carried a three-layered insulated cake box with elaborate packaging.