Chef at the University Canteen-Chapter 356 - 243: Can Peach Blossom Really Be Packed Too? (Part 3)

Since Jiang Yu was making Peach Blossom Sauce to create Peach Blossom Cake, he couldn’t wait another two or three days. So, he directly started the fire and used the second method to make the Peach Blossom Sauce.

Making Peach Blossom Sauce is not complex, and Jiang Yu quickly completed it.

With the Peach Blossom Sauce ready, the preparation for Peach Blossom Cake could begin. Jiang Yu turned and glanced at Ma Guoqiang and He Chunxiao, smiling as he asked:

"Uncle Ma, Sister He, you specialize in pastries. You must be quite good at making layered pastries, right?"

"I can make them, but I don’t do it often. Rolling water oil pastry and flaky pastry is just so-so."

Ma Guoqiang is straightforward, if he knows how to do something, he admits it, and if he doesn’t, he confesses openly. He smiled and said,

"You know, I used to run a small noodle shop, spending half my life making buns, mantou, and hand-pulled noodles. When do I ever have the chance to make pastries?

As for Xiaohu, he used to make buns and mantou in the cafeteria, have you ever seen a cafeteria selling pastries?"

"Oh, then that’s fine."

Jiang Yu nodded; Ma Guoqiang made a valid point—if the shop doesn’t sell it, who would think of making pastries? If craving it, why not spend a few bucks to buy it from the shop and enjoy its taste?

It’s important to understand that making pastries isn’t that easy, and even if you make them, you need tools to bake them.

Now that there’s an oven at home, it’s quite convenient, but how many people used to have ovens at home?

After thinking for a moment, he continued,

"Why not have Uncle Ma and Sister He help roll out the water oil pastry and flaky pastry? I’ll prepare the filling, and then we can make the pastries together."

"Alright, no problem."

"Okay."

Ma Guoqiang and He Chunxiao readily agreed without any hesitation.

Actually, it’s not very difficult.

Water oil pastry is made by mixing one part medium-gluten flour, 1/3 part water, 1/4 part lard, and an appropriate amount of sugar into a dough and rolling it out. It has a soft texture and is relatively easy to mold.

Flaky pastry, on the other hand, is made by mixing one part low-gluten flour and 1/2 part lard into a dough and rolling it out. It’s slightly firmer than water oil pastry, with a crispier texture and distinct layers.

After Ma Guoqiang and He Chunxiao acknowledged, they privately discussed who would roll the water oil pastry and who would roll the flaky pastry, along with the dough’s weight, before they began their actions separately.

Meanwhile, Jiang Yu roasted some peanuts, crushed them into peanut pieces after roasting, and then roasted glutinous rice flour as well. He mixed both into the previously prepared Peach Blossom Sauce, stirring them evenly.

At this step, the filling for Peach Blossom Cake was considered complete.

At that moment, Ma Guoqiang and He Chunxiao had also each rolled out the water oil pastry and flaky pastry and respectively kneaded them into small balls, placing them on the board for proofing.

"Are the dough pieces proofed well?"

"Yes, they’re done. We can start."

"Alright, let’s start then. Shall I make a few first to demonstrate?"

"Not necessary, we’ll follow along and do it together. Just point out any things to watch out for."

"Alright."

Jiang Yu nodded, carried the prepared filling over to the workstation, pulled a chair, sat down, and began making Peach Blossom Cake.

First, he took a water oil dough ball, flattened it on the board, then picked a flaky dough ball half its size, placing it on top. Using the left thumb and index finger, he pushed upward and gathered the edges, enveloping the flaky dough ball with the oil dough, sealing it tight.

"The sealing must be done like I just demonstrated. You can’t pinch folds like you’re wrapping a baozi, or it’ll create a lump, affecting the uniformity of the flaky pastry."

While making, Jiang Yu explained to Ma Guoqiang and He Chunxiao,

"The sealed dough needs to proof for about another 10 minutes; once proofed, it’s easier to roll out.

Of course, we don’t need to stop—while the first dough is proofing, we continue wrapping the flaky pastry so that the process flows seamlessly."

"Okay, sounds good."

Ma Guoqiang nodded, placing the freshly sealed dough ball aside, and shortly after, He Chunxiao completed her first dough ball.

After all, both are professional pastry chefs, so their hand movements were quick. They needed Jiang Yu’s guidance only because they were unfamiliar with making layered pastries.

Next, repeating the process of wrapping the flaky dough ball with the oil dough continued until about 20 dough balls were wrapped. The first wrapped dough ball was about ready after proofing.

Jiang Yu took the proofed dough ball, placed the sealed side down on the board, pressed it flat, then rolled it oblong with a rolling pin, subsequently rolling it from top down into a roll, setting it aside to proof further.

Jiang Yu said, "This dough rolling step needs to be done twice, each time followed by proofing. Through repeated rolling, pressing, and folding, the dough and lard are layered distinctly, achieving a crispy layered texture at the end."

"The boss is indeed knowledgeable; when we were learning this, nobody told us what each step actually does."

Ma Guoqiang, busy with his work, still didn’t forget to flatter Jiang Yu as he humorously reminisced,

"I remember when I started learning under my master, I once asked why the dough for baozi needs proofing while the dough for hand-pulled noodles doesn’t. He promptly flicked my forehead, scolding, ’Why are your questions so many? Just follow the instructions, no need to ask!’"