I fell through the tunnel and brought my family to live a good life

The carefully prepared beetroot powder was neatly stacked in ten ceramic jars, each emitting an alluring aroma. Xu Congyi lifted nine jars and placed them steadily on the carriage, while she kept the remaining jar for her own enjoyment. The nine jars of beetroot powder were roughly estimated to weigh about 20 kilograms, enough for Tangji Bakery to make the much-anticipated "New Year Limited Edition" cake.

It was not the first time that Xu Congyi rode in a carriage driven by Tang Xiaowu, but every time she sat in the carriage, she could not help but sigh at Tang Xiaowu's superb driving skills. Although the carriages of this era were not equipped with shock absorbers and could only rely on the soft cushions laid in the carriage to cushion the bumps, Tang Xiaowu's driving stability was indeed amazing. He could always cleverly avoid obstacles on the road and never brake suddenly when slowing down and turning, which made people feel very comfortable.

After arriving, Tang Xiaowu was busy unloading the car, while Xu Congyi walked up the stairs with ease and came straight to Tang Wenhao's house. She had a mischievous idea in her mind, so she knocked hard on the door.

"bang bang bang"

"What are you doing?" As expected, Tang Wenhao's slightly angry questioning voice came from the other side of the door. He was obviously awakened from his sleep by the sudden knock on the door. Xu Congyi suppressed his smile, did not answer, and continued to knock on the door. There was a rustling sound from the other side of the door. It should be Tang Wenhao getting dressed and preparing to open the door. While getting dressed, he asked who it was, but Xu Congyi remained silent and just continued to knock on the door.

When the door finally opened, Tang Wenhao's anger instantly disappeared. He saw Xu Congyi standing at the door, as if he had seen a savior, and his expression immediately became friendly. He quickly welcomed Xu Congyi into the house and told the servant to serve tea quickly.

Tang Wenhao was worried about the upcoming New Year's cakes. Xu Congyi came and hoped that she could give him some advice. Xu Congyi smiled but said nothing. Instead, she turned around and asked Tang Xiaowu to bring a can of beetroot powder. When the beetroot powder was brought, Xu Congyi opened the lid and pushed it in front of Tang Wenhao.

"So beautiful! What is this? Such a beautiful color, can I eat it?"

"Yes, yes, but..."

Before Xu Congyi finished speaking, Tang Wenhao scooped a little with his own special spoon prepared in the room and put it into his mouth.

"Ahem...what's this smell? It's not good!"

Xu Congyi was speechless. "This is the edible color powder I developed. It is edible, but not for you to eat directly. Instead, you can make snacks or mix it with milk. It is pink and very beautiful."

So that's what it is! Tang Wenhao suddenly realized. He pinched a little color powder and rubbed it carefully on his fingers. The color powder was very fine and the color was particularly bright, completely different from the color of the spinach juice and red rice and purple rice he had soaked before.

"I want to make peach blossom pastry. The pink peach blossom symbolizes spring, which is perfect for New Year snacks. I don't have a lot of this color powder, but it's more than enough for you to make a limited edition New Year snack. You must control the purchase quantity of limited edition snacks."

"Miss Xu, can you try making it in our kitchen?"

"Of course!" Xu Congyi originally wanted to come here to make peach blossom pastries. The beetroot powder is naturally not free. Although he has been cooperating with Tang Wenhao for a long time, if he wants him to buy his beetroot powder, it is better to let him see the effect of the pastries himself.

The kitchen of Tang Ji Pastry is fully equipped with all the ingredients and utensils. The pastry chefs all know that the store's signature popcorn is made by this little girl. They have also met Xu Congyi several times, so they are naturally polite to her.

Tang Ji had ready-made date paste filling, but Xu Congyi didn't want it. Seeing that there were milk and eggs, Xu Congyi planned to make a custard filling. The combination of custard yellow and pink is also very pleasing to the eye.

Xu Congyi deftly took out five fresh eggs and carefully separated the egg yolks from the egg whites. She first poured two spoons of flour into the bowl, then added one and a half spoons of vegetable oil, followed by two spoons of granulated sugar, and finally five spoons of milk. While stirring, she observed the state of the liquid to ensure that the various materials could be fully mixed and evenly mixed. After the custard filling liquid was ready, Xu Congyi poured it into the pot and slowly heated it over low heat. Holding a spatula, she kept stirring the custard filling in the pot, fearing that it would stick to the bottom or clump. As the temperature rose, the custard filling gradually became viscous and eventually condensed into a ball. Xu Congyi knew that it was time to take it out of the pot and let it cool. She couldn't wait to scoop a little custard filling with a spoon and taste it. Although it lacked the fragrance of butter, the milk here was of high quality and the milk flavor was still very strong. Xu Congyi nodded with satisfaction.

While the custard filling was cooling, Xu Congyi kneaded the prepared color powder into the water-oil skin and oil pastry. These were all ready-made in the store, and because it was color powder, she could just knead the color powder into it without re-kneading the dough. The kneaded dough was so pink and beautiful that even the chefs next to her couldn't help but take a few more glances. The signature of Tangji Pastry is lotus pastry, which is made from the water soaked with purple rice. The color changes easily during the cooking process, and it takes a professional chef to make the purple powder color. And because the dough is made from the cooked liquid, the color is light, which is just right for lotus pastry, but it is impossible to make the color of peach blossom. Fortunately, Xu Congyi made beetroot powder, and she kneaded her own color powder into the dough, successfully making peach-colored dough, ready for the next pastry making.

The production of peach blossom pastry is very simple. The outer skin is the same as that of ordinary pastry. Xu Congyi is skilled in rolling up the pastry with water-oil dough, rolling it out, and repeating this step two or three times until the pastry has distinct layers. At the same time, she did not forget to prepare the custard filling on the side and wait for it to cool completely before use. Tang Wenhao stood aside, originally just accompanying and watching, but seeing Xu Congyi's skillful technique, he could not help but be curious and took the initiative to help divide the custard filling into small balls to facilitate the subsequent wrapping work. Although his movements were not as skillful as Xu Congyi's, they were also unambiguous, and each small ball was divided just right.

When the pink pastry was loose enough, Xu Congyi started to wrap the filling. Tang Wenhao joined in with great interest, and they worked side by side to wrap peach blossom pastry. Although Tang Wenhao was the boss, he was completely immersed in the fun of making pastries. The other chefs did not intervene, but were busy with their own work, as if they were used to their boss in the kitchen. Xu Congyi was impressed by Tang Wenhao's performance. He did not expect that this boss not only knew how to run a business, but was also a good pastry maker.

After the wrapped dough was relaxed for a few minutes, Xu Congyi took one out and gently flattened it on a flat plate to form a flat shape about one centimeter high. The peach blossom cake made in this way has a uniform shape and is beautiful. Then, she cut five times evenly with a knife, and then gently picked up the cut part with her hand, and a lifelike peach blossom bloomed in her hand. Finally, Xu Congyi repeatedly used the back of the knife to gently scratch each petal a few times, adding a sense of layering to the peach blossom. Afterwards, she dotted some custard filling in the center of the peach blossom as the pistil, and then dotted some egg yolk with chopsticks, making the whole peach blossom cake look more vivid and realistic.

Tang Wenhao was stunned as he watched the exquisite peach blossom cakes being made by Xu Congyi, as if real peach blossoms were blooming before his eyes. He couldn't help but call the masters nearby to come and see, and the masters also expressed their admiration for Xu Congyi's craftsmanship, not expecting that such simple steps could produce such realistic peach blossom cakes.

"Okay, the rest is baking." Xu Congyi said lightly. She reminded: "The baking temperature can't be too high, otherwise the peach blossom cakes will turn yellow easily and look bad." As she said that, she began to prepare to put the peach blossom cakes into the oven. Tang Wenhao and other chefs also gathered around, looking forward to this batch of delicious peach blossom cakes coming out of the oven.