The anniversary celebration of this mcn company was held on Friday. In order to ensure the freshness of the dessert, Lin Miaomiao got up at six o'clock.
A total of 100 desserts should be prepared, based on the four servings per capita, which is 400 desserts.
She placed the ingredients one by one on the flow table, and the fruit suppliers will deliver the freshest fruit at 7 o'clock, and the three students from Blue Belt will also arrive at the studio at 7:30.
The moment the doorbell rang, Lin Miaomiao never expected that she would meet An Sen outside the door.
Miaomiao, I'm very happy to see you.Ansen's eyes were as blue as the sea, with a gentle smile.
As soon as the two met, he enthusiastically gave her a big hug.
Lin Miaomiao greeted the two students behind him, and asked in surprise: When did you return to China?
Just last week.Anson smiled apologetically, tied up his apron, and lived in a friend's house for the time being. He had not settled yet, so he couldn't tell you immediately.
Lin Miaomiao asked: You are...
Wright was transferred to the China branch and needed an assistant and translator, so I came back with me.
Wright was their dessert chef at the French Blue Belt, and he also introduced Lin Miaomiao to this time.
Are you ready to stay at Blue Belt for work?
No.Ansen paused and whispered to her the name of a restaurant, who was hired in June, trainee chef.
Lin Miaomiao knew about that restaurant and just named it a Michelin two-star this year.
Anson studied all courses including dessert cooking at Blue Ribbon, and obtained the big certificate from Blue Ribbon Paris School. It was his dream to become a Western cuisine chef.
She sincerely congratulates you, congratulations.
Ansen also laughed: Thank you.
The two of them didn't have time to say anything in detail, because today's time is particularly precious.
She handed them the printed recipes separately and explained them carefully.
There is a detailed recipe for the desserts to be made today on the paper. In order to ensure consistency of taste, it must be strictly followed by the recipe.
Lin Miaomiao has tried to make various desserts before and has repeatedly studied decorative matching.
Photos of finished desserts on the recipe paper also need to be decorated according to standard templates.
Everyone makes a dessert, and each person has a hundred servings.
In addition to completing his own, Lin Miaomiao also has to be responsible for paying attention to and supervising the completion of other people.
Four desserts, including a standard French dessert, fig strawberry lime mousse.
At the bottom are almond saury biscuits, three layers of sandwich in the middle, namely fig cream, strawberry kuli, and pineapple kuli, and the outermost layer is Fafna white chocolate lime mousse.
Shabuli is a traditional French biscuit, with crispy and loose taste and rich milky flavor. Add fine almond grains to add a hint of nutty fragrance.
Louisian purple figs are delicate and juicy, extremely sweet, and blended with cream and soft, sweet.
The sour taste of pineapple and strawberries well neutralizes the sweetness of fig cream.
The lime-white chocolate mousse makes the entire mousse look soft grass green, gentle and healing, and is the most vivid color of spring.
Berry tiramisu, the traditional tiramisu method, is just not sprinkled with cocoa powder on top.
Pour a layer of jam made from strawberries, raspberries, blueberries and an appropriate amount of Cinderella wine on the cheese paste, and then spread it with various fresh berries.
The tops of the berry tiramisu are full of bright red fruits, with bright colors and exceeding the standard appearance.
Pistachio cherry Napoleon Thousand Layer Crisp, three times and four times, two millimeters thick pastry.
In the middle is a layer of pistachio diplomat milk sauce, a layer of cherry Kuli, and the top is decorated with fresh black and red cherries.
Diplomat Cream is a derivative of Cassta sauce.
Based on the custard sauce, half-whipped cream and melted gelatin slices have a certain stability, a finer texture and a lighter texture.
Given this company, there are two Chinese-style VLG bloggers, Lin Miaomiao also designed a Chinese-style dessert, Acacia.
The inspiration for Acacia was the bottle of wine that Song Yan gave her when she was in France, and the white wine made from the Sauvignon Blanc grapes.
The eyes are springy matcha green, green mousse and jade-white jasmine cheese to form Tai Chi fish.
The hawthorn sauce lights out the sun and then lifts it up with a green bamboo leaf.
Green mousse, slightly sour green mousse, crispy and sweet white pear, the fruity and milky aroma is a combination of natural make-up, rich texture and refreshing jasmine tea aroma in the aftertaste.
A total of 100 desserts should be prepared, based on the four servings per capita, which is 400 desserts.
She placed the ingredients one by one on the flow table, and the fruit suppliers will deliver the freshest fruit at 7 o'clock, and the three students from Blue Belt will also arrive at the studio at 7:30.
The moment the doorbell rang, Lin Miaomiao never expected that she would meet An Sen outside the door.
Miaomiao, I'm very happy to see you.Ansen's eyes were as blue as the sea, with a gentle smile.
As soon as the two met, he enthusiastically gave her a big hug.
Lin Miaomiao greeted the two students behind him, and asked in surprise: When did you return to China?
Just last week.Anson smiled apologetically, tied up his apron, and lived in a friend's house for the time being. He had not settled yet, so he couldn't tell you immediately.
Lin Miaomiao asked: You are...
Wright was transferred to the China branch and needed an assistant and translator, so I came back with me.
Wright was their dessert chef at the French Blue Belt, and he also introduced Lin Miaomiao to this time.
Are you ready to stay at Blue Belt for work?
No.Ansen paused and whispered to her the name of a restaurant, who was hired in June, trainee chef.
Lin Miaomiao knew about that restaurant and just named it a Michelin two-star this year.
Anson studied all courses including dessert cooking at Blue Ribbon, and obtained the big certificate from Blue Ribbon Paris School. It was his dream to become a Western cuisine chef.
She sincerely congratulates you, congratulations.
Ansen also laughed: Thank you.
The two of them didn't have time to say anything in detail, because today's time is particularly precious.
She handed them the printed recipes separately and explained them carefully.
There is a detailed recipe for the desserts to be made today on the paper. In order to ensure consistency of taste, it must be strictly followed by the recipe.
Lin Miaomiao has tried to make various desserts before and has repeatedly studied decorative matching.
Photos of finished desserts on the recipe paper also need to be decorated according to standard templates.
Everyone makes a dessert, and each person has a hundred servings.
In addition to completing his own, Lin Miaomiao also has to be responsible for paying attention to and supervising the completion of other people.
Four desserts, including a standard French dessert, fig strawberry lime mousse.
At the bottom are almond saury biscuits, three layers of sandwich in the middle, namely fig cream, strawberry kuli, and pineapple kuli, and the outermost layer is Fafna white chocolate lime mousse.
Shabuli is a traditional French biscuit, with crispy and loose taste and rich milky flavor. Add fine almond grains to add a hint of nutty fragrance.
Louisian purple figs are delicate and juicy, extremely sweet, and blended with cream and soft, sweet.
The sour taste of pineapple and strawberries well neutralizes the sweetness of fig cream.
The lime-white chocolate mousse makes the entire mousse look soft grass green, gentle and healing, and is the most vivid color of spring.
Berry tiramisu, the traditional tiramisu method, is just not sprinkled with cocoa powder on top.
Pour a layer of jam made from strawberries, raspberries, blueberries and an appropriate amount of Cinderella wine on the cheese paste, and then spread it with various fresh berries.
The tops of the berry tiramisu are full of bright red fruits, with bright colors and exceeding the standard appearance.
Pistachio cherry Napoleon Thousand Layer Crisp, three times and four times, two millimeters thick pastry.
In the middle is a layer of pistachio diplomat milk sauce, a layer of cherry Kuli, and the top is decorated with fresh black and red cherries.
Diplomat Cream is a derivative of Cassta sauce.
Based on the custard sauce, half-whipped cream and melted gelatin slices have a certain stability, a finer texture and a lighter texture.
Given this company, there are two Chinese-style VLG bloggers, Lin Miaomiao also designed a Chinese-style dessert, Acacia.
The inspiration for Acacia was the bottle of wine that Song Yan gave her when she was in France, and the white wine made from the Sauvignon Blanc grapes.
The eyes are springy matcha green, green mousse and jade-white jasmine cheese to form Tai Chi fish.
The hawthorn sauce lights out the sun and then lifts it up with a green bamboo leaf.
Green mousse, slightly sour green mousse, crispy and sweet white pear, the fruity and milky aroma is a combination of natural make-up, rich texture and refreshing jasmine tea aroma in the aftertaste.
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