I Am A Gourmet: Just Eight And You Want Me To Start A Roadside Stall? Chapter 32

Chapter 32: “Osmanthus Sweet Wine” Flavoured Chiffon Cake

Translator: Atlas Studios Editor: Atlas Studios

At this mont.

Xu Le was continuously trying out different desserts in the system space.

He needed to find a replacent for the osmanthus sweet wine.

“If only there were ready-made rice wine among the ingredients provided by the organizers.”

Xu Le sighed.

If he had rice wine, he would not need to go through so much trouble.

“Since there’s no rice wine, we can’t use brewer’s yeast.”

The ferntation of the brewer’s yeast would take 24 hours or even longer. Xu Le had to give up part of the sweet wine.

Then all that was left was… cinnamon and wine?

Xu Le suddenly had a bold idea.

Since he could not make osmanthus sweet wine, then why did he have to make a wine brew?

What if it was a chiffon cake with the flavor of “Osmanthus Sweet Wine”?

Xu Le imdiately started to take actions after he had this idea.

This was a dish created by Xu Le himself, so there was no corresponding recipe in the System Shop.

But there were still recipes for ordinary chiffon cakes.

Xu Le imdiately started exchanging for it.

He wanted to start learning from the ordinary chiffon cake, then slowly add in the taste of the “Osmanthus Sweet Wine”, and let them perfectly fuse together.

Make the cake ringue… lt the corn oil and milk… sift the low-caliber flour… beat the egg white… then bake…

One by one he followed the steps and after an hour.

Xu Le’s first chiffon cake was already a success.

But it was far from perfect.

Xu Le was making cakes for the first ti, so he had no experience.

His cutting skills and mastery of fire were of no help when it ca to making pastries.

But he still had enough ti.

The 365 tis slower ti flow was enough for him to practice here for a long ti.

Soon, the second piece of chiffon cake was ready, then the third… and the fourth…

Xu Le beca more and more proficient and on the second day.

He could already make an ordinary chiffon cake fast and good.

“There’s not much ti left. I have to hurry and innovate.”

Xu Le’s expression was unprecedentedly serious.

Before that, he just had to follow the recipe from the System Shop. As long as he practised enough tis, he would eventually succeed.

But it was different this ti. He needed to innovate on his own.

Xu Le did not know whether the Osmanthus Sweet Wine could rge with the chiffon cake well.

Ti passed, minute by minute, until three days later.

“Success!”

Xu Le’s eyes were filled with joy.

In these three days, he had tried more than a hundred formulas and finally found the best formula.

A chiffon cake with the taste of osmanthus sweet wine was successfully created by him.

That’s right, it wasn’t a production.

It was an innovation.

No one had ever tried sothing like this before, and there was no such dish in this world.

It was Xu Le who completed the breakthrough from zero to one.

…

20 minutes had passed in the competition.

At this mont, whether it was the audience in the livestream room or the live comnts, the organizers were all getting anxious.

Just as they were about to wake Xu Le up, Xu Le opened his eyes.

Xu Le’s eyes were filled with confidence.

He walked to the stove and began preparing the ingredients he needed.

Eggs, salad oil, wine, low-caliber flour, fine baking sugar, osmanthus sugar, salt, light cream, osmanthus…

Fortunately, the production team had made ample preparations. Otherwise, he would not know where to obtain the ingredients.

Xu Le separated the egg whites from the egg yolk.

He took out a clean empty bowl, poured 50 grams of wine into it, and stirred it evenly with a spoon.

After that, Xu Le added 30 grams of milk, 30 grams of corn salad oil, and 30 grams of osmanthus sugar into the wine and mixed it evenly.

After all the ingredients were completely lted, a thick liquid was ford.

Xu Le picked up a sieve and carefully sifted the low-caliber flour into a large bowl.

Then a second ti, a third…

Xu Le repeated this step five tis.

The fifth ti was to sieve out the low-caliber flour into the thick liquid that he had just mixed.

The main purpose of the sifting was to ensure that the final cake was smooth enough.

For the sake of better taste, these tedious steps could not be neglected.

After the low-caliber flour was sifted and added, he continued stirring.

He continued to stir the flour until it was dry and delicate.

Then, Xu Le added the three egg yolks that he had prepared earlier into the mix and continued to stir.

This ti, the flour paste was stirred into a paste that was light yellow.

If one were to take a closer sniff, they would be able to sll the fragrance of eggs and the unique fragrance of wine.

Xu Le smiled in satisfaction.

This was the effect he wanted.

At that mont, the gourts and chefs on the judging panel were all stunned.

They did not know what Xu Le was going to do.

Shouldn’t the dessert for this competition be… osmanthus sweet wine?

Why did Xu Le choose eggs and flour on top of using osmanthus and wine?

Could it be… he was going to make a cake?

Among the judges, a middle-aged Japanese man’s expression was more serious than ever.

He was Mr. Tanimura Koji, founder of the famous Mr. Cheesecake in Tokyo.

The cheesecake he made was known as the [No.1 Cheesecake in Japan]. It was also known as a dessert that one had to eat once in their life.

Tanimura Koji’s understanding of making cakes was top-notch worldwide.

“He’s making a cake,” Tanimura Koji said in his unfamiliar Chinese.

Worried that others wouldn’t understand, he specially added.

“Contestant number six, the kid.”

All the judges were instantly stunned.

Making a cake?

There was no cake among the dishes for this competition?