Chapter 1074: Chapter 440: Since There’s No Wife in Wife Cakes, Isn’t It Reasonable There’s No Donkey in Rolling Donkey? [Subscription Request]

"It’s really delicious, feels even more satisfying than the sweet ones."

Han Shuzhen glanced at her:

"Maybe you ate too many sweet ones last night?"

"No way, I only had two. I heard from my dad someone had four."

Shen Guofu quickly said:

"What nonsense are you talking about? Hurry up and eat, kids shouldn’t talk nonsense."

Han Shuzhen gave her husband a knowingly amused look.

Secretly complaining behind my back about how much I ate, I’ll deal with you when you get home from work tonight. The fat-burning exercise my daughter made me do this morning, I’ll make sure you join me!

This look made Shen Guofu shiver.

Feeling like his fate was sealed.

Alas, ultimately it’s his own family sowing discord!

After the meal, everyone drove to work.

Lin Xu took Dundun and Shen Jiayue back to the store.

As soon as they entered, Shu Yun asked:

"Why did a sweet and salty battle break out in the comment section last night?"

Lin Xu helplessly said:

"Don’t underestimate Lele’s ability to stir the pot, this girl doesn’t have enough homework, making me cook another dish today to wrap it up."

But he didn’t have time to cook in the morning, he had to first make the Rolling Donkey and other red bean paste desserts, lest he miss the task deadline.

Upstairs, Chezi said:

"Boss, the glutinous rice is soaked, the yellow rice and soybeans have been soaked as well, shall we start?"

Lin Xu placed the red bean paste he was holding onto the kitchen worktable:

"Let’s go!"

Today, not only do they have to make new red bean paste products, but they also have to choose new snack varieties for the store.

Originally, sticky rice with red bean paste was good, but this is not the South, and not many people eat sticky rice cake here; thus considering Northern dietary habits is necessary.

That’s the only way the store’s business can thrive.

Being stubbornly contrary to customers, the store’s business naturally won’t be good.

Soaked glutinous rice is crushed using a rolling pin, then placed in an oiled tray and steamed in a steam cabinet.

Soybeans are slowly roasted in a dry pan to enhance their aroma.

The soybeans have absorbed water and swelled slightly, initially releasing steam when fried, but that’s okay, just keep stirring.

As long as the surface of the soybeans doesn’t burn, it’s fine.

Roast the soybeans until aromatic, let them cool, and grind them into soybean powder with a mill, then pass them through a sieve and fry them again in a non-stick pan to bring out the soybean aroma.

This step makes the aroma more intense and prevents the powder from causing bloating when eaten if not fully cooked.

Frying again, mix 150 grams of icing sugar into every 400 grams of soybean powder and stir well.

While mixing, the icing sugar will fully accentuate the soybean aroma.

When mixing soybean powder, don’t use white sugar as it doesn’t dissolve easily, affecting the taste, nor should you use moist brown sugar, or the soybean powder will clump together.

The only suitable choices are fine caster sugar and icing sugar; they don’t affect the taste, instead enhancing the sweet aroma.

Once the soybean powder is done, the glutinous rice in the pot is about ready too.

Lin Xu took a clean white cloth, moistened it, and placed it on the worktable, then opened the steam cabinet, taking out the fragrant glutinous rice.

Despite looking grainy when crushed, once steamed it loses that appearance, resembling a coarse-surfaced dough.

Invert the steaming tray onto the moist cloth, carefully dislodge the glutinous rice dough.

Then, press the dough with the cloth, folding and pressing it repeatedly.

This is somewhat similar to making rice cakes, repeating the folding and pressing to make the glutinous rice smoother and slicker.

Compared to making rice cakes, this method is slightly more convenient.

Lin Xu didn’t use ready-made glutinous rice flour since many commercial variants are machine-ground, causing the dough to lose its vitality.

Traditional steaming, though cumbersome, preserves the aroma of the glutinous rice to the greatest extent.

This step is quite tedious; the glutinous rice dough is hot, and the water from the cloth is frequently absorbed, so water needs to be regularly sprinkled to avoid adhesion.

After countless foldings and pressings, the glutinous rice dough finally becomes smooth.

Lin Xu placed the large board for sweets on the worktable, spread a layer of the soybean powder mixed with icing sugar, laid the glutinous rice dough on top.

Once placed, another layer of soybean powder is sprinkled, followed by rolling the dough out with a rolling pin.

While rolling, continuously sprinkle soybean powder to prevent the dough from sticking to the board or rolling pin.

Roll into half-centimeter thick sheets, take out the pre-made red bean paste from last night, and spread it evenly on the sheet using a spatula.

Once applied, carefully roll it up, forming a roll.

Finally, use a thin dessert knife to swiftly slice it.

From the cross-section, the colors of the yellow soybean powder, red bean paste, and white glutinous rice contrast distinctly in the three layers.

The aroma from the soybean flour was persistent, continuously wafting into the nose.

Once cut, sprinkle another layer of soybean flour on top.

After completion, the task progress in his mind increased by +1.

Lin Xu checked:

[Perfect Level Rolling Donkey]

Indeed, effort pays off. Every step was executed strictly, resulting in a perfect level of Rolling Donkey on the first attempt.

This not only advanced the trial task for red bean paste, but another step was completed for Beijing snacks, now reaching 8/10.

Only one step away from completion.

Later, mung bean rolls and other snacks will be made, ensuring task completion is absolutely achievable.

Clearing his thoughts, Lin Xu plated some of the Rolling Donkeys and said to everyone:

"Come, come, taste them! See if you can experience the feeling of when the Emperor ate Rolling Donkey."

Wei Qian remarked with a smile:

"To capture her old majesty’s vibe, you’d need someone to set the stage and act, since she’s rumored to have frequently watched performances in the palace, likely akin to how seniors watch dramas nowadays."

Zhu Yong chimed in:

"Too bad Jin Dong wasn’t around back then, otherwise yet another middle-aged female fan would have emerged... Speaking of which, what does Rolling Donkey mean anyway? Why isn’t there any donkey?"

Zhuang Yizhou picked a piece from the plate and said:

"What’s the fuss about Rolling Donkey lacking donkey? Wife cakes don’t have wives either... Legend has it that this is a trap set by pastry ancestors, intentionally luring clueless young folks into thinking mastering wife cakes will land them a wife... Only to realize life’s truth after learning: life’s journey is rocky, and wife cakes lack wives!"

Tsk, who knew tasting Rolling Donkey could trigger philosophical thoughts?

Lin Xu laughed, picked up a Rolling Donkey to savor...

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Sorry for the late update, folks. Adjusting my blood sugar had me in a haze these past days. This Chapter totals 5200 words, requesting monthly tickets!