196 (7) Fuwano Cake

That's how I got my morning in the stone hall.

It is the sixth day of the white moon.

If it had been, today would have been the end of the fourth period of stall commerce.

After work, he was supposed to go out to the Westwind Pavilion to talk about his job with Yumi's father, but that promise would also be broken.

Besides, since it was scheduled to take two days off from tomorrow, a large quantity of giva meat was scheduled to be wholesaled in the Xuanrong Pavilion and the Great Tree Pavilion in the South.

There is no way for me to know what happened to those businesses.

Did the people of the Lou family take the job on my behalf - or are they running east instead of making a scene about it?

I'm sure Nail will tell the guards about this incident.

But I don't think that's the only way to reach inside the castle town.

This is even more so when it comes to the hall of the leading aristocrat Cycleus.

Besides, I don't think the clue that connects this case to Cycleus exists in Inn Town so far either.

Like me, it must be Cycleus doing this kind of imitation! I just thought there was no way to prove it.

Also, in fact, it was not Cycleus himself, but his daughter Leflaia, who was the killer, so I was wondering if things would be complicated.

Though I entrusted a glimmer of hope to Dial, I also think it is very unlikely that it will bear fruit. Even if I had personal feelings of friendship, there is no doubt that Deal is also a wealthy person who moves in the ethics of the capital.

I was stunned, I was going to spend the night in a semi-awakening state that I wasn't sure I was asleep, and I couldn't think of any way to get out of this hall or any words that could preach Leflaia, and I welcomed that morning.

◇

"... Now let's head to the cook..."

That was the first job I was given today after the bells and dots of the three moments of the morning were rang.

It is the task of making snacks for Refraia.

He solidifies the help of Chiffon-Cher with his whole body, then purifies himself in the bathroom, and is forced to change into brand new cooking clothes and head out to the cook.

In the cook, Roy was waiting for me alone today.

"... for snacks, don't use Panem honey,"

That's what Roy said with a bumpy face.

He looks more grumpy than he did yesterday, and he doesn't try to look me in the eye. I guess I bought a grudge over a yesterday incident involving Chiffon-Cher.

"Panem honey is that sweet honey, isn't it? Do you want dishes that push that sweetness forward?"

"... Master Refraia loves sweets more than regular dishes. Daytime snacks are always sweet treats."

With his face turned away, Roy said so.

Apparently, this young man was also informed that your husband's name had been revealed.

And now I'm gonna shut up about making confectionery.

Even though it was annoying, I stood here with the intention of losing my hand in cooking.

Even though all credibility was equal to nothing, Refraia publicly stated that if she cooked satisfactory dishes, she would release them after giving them silver coins, so she didn't feel like blowing that unlikely light of hope out of herself.

but when it came to making confectionery, the story was different again.

Such things were completely unprofessional before the story of not getting out of hand.

"Um, I'm from this world... no, you don't know one thing about this Genos treat. Is it okay to sweeten the fuwano dough and feel like adding honey, fruit, etc?

I didn't get a response to this.

It's more awkward than yesterday.

However, I decided to rely on my memories to reveal my pantry.

Different ingredients were also tasted in the Inn Town to develop new contributions. In doing so, the presence of what should be called fruit rather than vegetables is also difficult. In the process, I met the fruit of a seal of taste similar to a lemon.

However, the fruit of the seal will not come to light.

What I chose was an unknown fruit, with small, bright red fruits like quickstrawberries, in a grape-like room.

"What kind of fruit is this?

"... Alou"

Alou fruit?

This is a fruit that is not as sour as a seal but has a considerable acidity. It has a flavor like strawberries and blueberries, and although it has quite an elegant flavor, it has a low sugar content.

Also, I don't even have that much handling in the Inn Town, and I only remember so much that it was secretly sold in Grandma Missil's little shop where I always let her buy chaches and gigos. From what I hear, this seemed like a fruit that was still being sold to mix with fruit liquor and enjoy a change in taste.

"Fuwano is when you practice with water, and then you cook it, right?

Remaining silent, Roy nods back.

Since the princess is talking about it being Jomtien who mouths snacks, the production time is approximately three hours. In the meantime, we have to do our first job of baking fuwano.

Screwing a whirlpool of nothingness down my chest, I took the powder of the fuwano into the right vessel and brought it to the cooking area with the necessary ingredients.

It is a powder of fuwano that is as saggy as a thin powder.

After adding a little water, it has certainly developed strong viscosity.

Unexpectedly, the viscosity seems to be stronger than the powder of Poitan. When I stopped putting water in the still a lot more powdery, I could make a shape almost as solid as I wanted, with a cake-like texture.

(This is now, after all, a different ingredient than flour)

I tried to flatten and mold the fire so that it was easy to get through, and burned it up as a sample.

I've eaten only a few times, and I was able to complete a baked fuwano that was even more moist and dense than Poitan's.

With this dough, if you wrap some vegetables and Kimmus meat-stewed utensils around the base of Nenon, you will be able to make Kimmus meat buns that have been eaten with Tara.

But now, it doesn't deserve the name of confectionery.

So I decided to rally the memories of my remote hometown again, dissolve the powder of Fuwano with the milk of a caron, and add some more sugar and kimmus eggs.

Caron's milk fat is then used when baking.

Needless to say, it is a hot cake cooking method.

This is also the first time I've tried Kimmus' eggs.

The shape is not significantly different from that of a chicken egg, and the size is one small circle; it was about the same size as an oocyte chicken egg I had only eaten once.

Roughly cracked, the lemon-colored yolk and clear egg whites fell on the plate.

What kind of animal is Kimmus, with wings in his head, whose skin can be processed into leather goods?

Whatever it was, thankfully it seemed to be an ingredient not so different from the chicken eggs in my world.

There was a thick wooden skewer, so instead of vegetable chopsticks, stir the eggs of Kimmus.

(Hot cakes have been around since Lina made them)

I was asked by Lina, a childhood trainer, to tell me how to make it because she wanted to bake hot cakes for Valentine's Day.

That's not true, I told him I should just make it exactly as the package description says, "So you're asking me because it's not going to work!" and made me angry.

But in the end, I could cook it clean just like the description says. Nothing. There was only a problem with Lina's handling of the fire.

So - Lina, who succeeded in baking the hot cake safely, decorated it with whipped cream and chocolate sauce so that she and I could sift it.

After that, Lina also gave up her sparkling and confectionery making arms, so me and my dad could settle into a specialist position to eat.

Now that I think about it, the cooking arm didn't extend to me or my father, so maybe he was so happy that we were delicious and delightful to eat.

(... that's not the case with memories like that)

If I had even remembered Lina and her father in this situation, which is putting my thoughts to everyone at Ai-Fa and Moribe, my heart would be crushed no matter what.

I carelessly baked a fuwano mixed with kimus eggs, caron's milk and jagged sugar in a frying pan-like handheld pan.

Baking powder doesn't exist, so it doesn't swell as much as hotcakes.

However, the texture was softer than not adding the eggs, and the shade was yellowish, so I could tailor it to a visual close to the pancake.

What a sweet flavor to eat.

I knew it was hard to chew too well because of its weak puffiness, but the taste of sugar and eggs is crackling, and the milk fat I used to bake tastes great. The salt in milk fat will never help or inhibit this sweetness.

In the meantime, I baked some samples while adjusting the amount of ingredient one by one.

Well, I suppose this will do. It took roughly half an hour to finish it.

But he is the princess of the aristocracy who sprinkles gastronomy.

Just sprinkle some Panem honey on this, I don't care.

That's why I decided to make jam with the arrow fruit I had secured.

Jam making and the like are inexperienced, but boiling and mixing sugar would make it possible to make something like it.

I looked back at Roy to the crackle as I moved the water into the little iron pan to wash the fruit first.

"Speaking of which, how many snacks are for -"

That's where I keep my mouth shut.

Roy was staring at me with amazing seriousness.

but when you notice my gaze, you look away in a hazy way.

"- How many people do you need for snacks?

"... alone"

Do you only enjoy refreshments?

Well, I guess the Deals are leaving the hall for business.

And as such - what are the eyes on now?

(Well, no. It would be better for you not to interfere)

With the washed aloe fruit, decide to simmer in a different pan.

The aroma of sweet and sour fruit fills the cook with the scent of milk fat.

Stir in pomegranate chops, then add sugar.

The sugar from Jagal was yellowbrown like kibi sugar, with coarser and more mellow flavors than the upper white sugar.

It seems to contain a lot of minerals, which is a rich sweetness.

Well, I don't know what the truth is.

Mix in a small amount of that sugar, and now stir carefully.

I almost burned along the way, so I added just a little bit of arrow fruit.

Since the original acidity was quite strong, it was decided to use a cool amount of sugar to finish it sweet.

And yet, there was still a shortage somewhere, so after stopping the fire, I also added some Panem honey.

It looks and shines brightly and is quite a good salt plum.

It would be great as an impromptu jam.

"Okay. This is going to work out.... but I'd like to offer freshly baked goods anyway, so I'd like to bake the real thing closer to Jomtien."

"... I see. Then pull into your room. In the meantime, I'll let you use this cook."

"Oh, you're making meals for servants"

If that's the case, let's give up our seats.

"Oh, before that, how much more caron milk do you have left that you're likely to hold until noon tomorrow?

"Karon's milk? He switches to a new one every morning. If he's here now, he'll have a couple of days."

"Really? So can I use a few of those for tomorrow?

Roy looked at me.

"Take it easy on yourself.... but what are you going to use so much milk for?

"No, I thought if you were going to demand confectionery making tomorrow, you might need some more color. I was going to plant something like a milk fat brother."

With your forgiveness, I brought two of the ones I had left in the food pantry and let the contents of them smash into an iron pan.

Even one bottle seems to be jammed for more than a litre, so that's a good amount.

Say goodbye to the puffy, wavy white milk, covered with a lid.

"Then let me keep this out of the way in the pantry."

"... is that all you need to know?

"Yes. Leaving it alone would separate the moisture from the fat, wouldn't it? I want to use that fat as an ingredient."

Its floating fat content is the so-called cream.

Although commonly marketed milk is purified to avoid separation of fat content, the cream can thus be easily collected if raw milk.

Incidentally, vigorously stirring the cream thus collected to further separate the fat content also makes it possible to make butter.

Well, I don't know how much cream you can make use of in this Genos that doesn't have a refrigerator, but if you whip it and mix it with sugar, you'll be tailored for about confectionery accompaniments.

I just put my hand on transporting an iron pot with that in mind, and Roy stuffed me.

"... who the hell are you?

Roy's brown eyes glistened in a strange way.

There is also a desperate look on the face of the scattered face of acne.

"How can a kid like you do so many different cooking tricks? You're nothing more than a kid in boarding town pretending to be a cook, right?

"Yeah. But I wasn't originally born in Genos. So in my hometown, I helped my father, who was a cook, do his job."

"... but you're a kid! How old the hell are you?

"Seventeen."

"Seventeen years old... how could such a kid cook all the way over there..."

I was just a little surprised by the words.

"Um, maybe you ate my food?

"... both Refraia customers and guests were missing out on how your dishes tasted better than the deputy chef's. So I can't help but see what it tastes like."

Roy looked like he was going to grab my chest.

but I grab my hand along the way and punch my fist lightly on the workbench.

"The chef is heading out to Castel Genos at the behest of your husband. But even the deputy chef was originally a first-class cook who kept the cook of Selva's Spear Pavilion. We know best how skilled that guy is.... Is there such a ridiculous story about you being a better cook than such a deputy chef!

"I'm an exotic cook. Because people in this country cook differently every day, it's just rare."

"Hmm! Not many first-rate cooks are called in from Sims and Jagals either! Still, their food was never so complimentary. And yet, why are you..."

"Well, then, it just so happens that the taste of my hometown matched the preferences of the people of this land."

Or does that mean that my world was still evolving in cooking techniques because civilization was progressing better?

But all is speculation, because such things cannot be compared.

"Even I've been trained at the Maiden Pavilion in White! Even I'm only nineteen! No one has ever been invited to this hall at such a young age!

"Ha..."

"But yet, I'm only allowed to cook for my servants. I'm still a young man. My arm hasn't reached any of the cooks in this hall, so that's natural. And yet you..."

So I jammed the words, and Roy got deeply upset.

My shoulders are shaking just a little.

"... get rid of that pan. It's a blind eye."

"Yes."

I decided to be honest with you while you distracted me.

At the same time, the kitchen door opens from the outside.

"Dear Asta, Roy, what's wrong......?

"Nothing! Hitch it, you slave bitch!

From behind Chiffon-Cher, the soldiers are also flying sharp gazes. I guess I've caught their guard about something rough again.

"Don't you need it yet to see the poison...? If Asta has finished her work, I will show you to your room again..."

"No, the food is going to be finished all over Jomtien. Until then, would you mind letting me stay in this cook?

Roy flickers at these words.

"I won't bother you. But let me study cooking, too. I was supposed to study at home every day."

"... you're on your own"

Roy said in an angry voice and started simmering the water in two large pans at the same time.

I steal a pot of caron milk while I move it to the food pantry and bring some vegetables and vanilla into the cooking area.

Only a little, this young man named Roy was intrigued by his culinary skill.

I can't believe I'm a Castle Town cook.

I don't think I'll ever see you again after I take you off this plot.

But still, if we're going to keep cooking in this town called Genos, seeing how the other cooks are doing is going to help.

In forestside settlements and lodging towns, so that the castle towns can create unbeatable cuisine - in other words, an adversarial inspection mood.

That's why I studied all kinds of vegetable and vanilla cooking methods while continuing to observe Roy working sideways.

It's just fancy language, and vegetables, meat cutting, etc. are brilliant.

Cut Chach, Pra and Nennon into coarse pieces, respectively, and let them go into one boiled pan after another.

I wonder what the hell kind of name it is. It's supposed to be a snack, but it's a fair amount.

There, the rock salt and the solid seasoning that Bouillon also follows, and even the unrecognizable vanilla, are chipped and put in. Vanilla emitted a fragrance as wild as Cresson's.

What surprised me was that I even put milk fat in there.

Beat the milk fat stuck in a flat-sized kettle in two pans half at a time. Quite a luxurious way to use it.

After that, it was meat.

Again it is an unrecognizable, fully-greasy, lean lump of meat.

The amount is likely to be about ten kilograms.

"Excuse me. Is that meat from Caron's torso?

"... Karon's, it's meat on his back"

Since Karon has a taste close to beef, does it qualify as loin in part?

Roy cut that meat chunk about a centimeter thick and cut it another five centimeters square.

Cook it in a fatty iron pan of carons and mix in the different vanilla from the one you just had with each stem. It's a spicy, tingly scented vanilla.

When that is cooked up, only the vanilla is removed and put into a pot of vegetables for each fat or gravy.

I thought that would be the end of it, and the iron pot boiled in the rakura would remain and disappear into the food pantry again.

The next time he showed up, Roy had about two totoss eggs hoisted in his hand.

It is a giant egg about the size of a rugby ball and likely to weigh about 1,5 kg.

Place him on the workbench and remove the odd cookware from the wall.

The tip is round and fuzzy, it's a metal stick.

It is about 20 cm long and about 3 cm thick. It is an instrument that I had no idea what to use.

The tip is finally struck on the top of the egg.

Even though there seems to be a lot of force involved, cracks just run on the egg shell.

Where the crack is and the size of the crack is reached, this time I will hit this one and the appliance.

So the crushed shell began to spill over the workbench, but to my dismay, the thin film inside of it was still not even torn.

If that way the shell on the top can be removed by about a quarter, insert a cleavage with a knife in the thin film of the bulb.

In a new iron pan, the contents of the eggs were finally smashed.

It's a bright orange yolk and clear egg whites.

Once the egg yolk is properly crushed with a wooden slab, pour it into a boiled pan without stirring.

Stirring was only after I threw it in the pan that way.

Meat, vegetables and totoss eggs. Tons of milk fat and vanilla like Cresson.

Sprinkle pans where they are all together on the radar and see the flavor with a small wooden spoon.

It doesn't look like we need any more seasoning.

I thought this was the end of it, and now I've brought every big bag of fuwano powder.

The contents were still there, so there would be about ten kilos. It's a good foothold, and I get worried watching it.

Crunch it in a metal bowl, add water, and give it to him. The shape is round and about the size of a ping-pong ball.

This work is also very quick. A huge amount of fuwano spheres were to be arranged on a large plate placed on the workbench.

When I rub all about 200 of them in my bill, I sink them into the pan when they look like they look like they can't rip the juice off.

So it seemed to be finally over.

I put a lid on the pan and waited all ten minutes before finally checking the taste again and looking at the closed door.

So I decided to raise my voice.

"Is it done? Um, I'd like to give you a taste, too, if you like."

If he also confirmed the taste of the cream stew, the bee won't hit even if he asks for it.

Roy gave him a bewildered look for only a moment, then immediately tightened his face and pulled back one step from the front of the pan.

I pick up a new wooden key and stand in front of Kama.

The pan was boiling in a good way.

However, due to the large amount of milk fat being put in, the oil and fat membrane is already strained even though it has just been stirred.

The aroma is also quite unique, with a mixture of milk fat and vanilla.

But let me take a bite of that, let me try it - the taste spread in my mouth that wasn't so bad.

The stock that naturally comes out of the vegetables, the flavour of bouillon broth, the smell of milk fat and vanilla like cresson, and even the flavour of the roasted meat melts.

Only the soup was served, but the fragments of Totos eggs were also mixed in, with a puffy texture of yellow and a creepy texture of white.

Whatever it is, it has an extremely complex taste.

But it didn't taste disgusting at all.

However, I don't know a dish similar to this, so I can't even taste it.

It would be a simpler combination if I were you.

The use of milk fat is also too dynamic to worry about nutritional bias.

But it never combines with cod.

I must have felt that the more bitterness of choosing the type of vegetables and vanilla used to produce this flavour, paying attention to the way the fire was put in, and layering the taste on the palate to complete it - the more I felt firmly.

"It's delicious. It's a combination of ingredients that I can't think of."

Let me tell you that, Roy gave a much more complicated look.

But at the end of the day, he punched his tongue and said, "Hey!" and calls out the door.

"We've finished cooking for our servants! Get the guys on duty!

"I accept…" replied Chiffon-Ruell, peeking into his face.

Apparently, they don't need poison in your dish.

"... How about Master Asta...? We don't have that much time left until Jomtien..."

"Really? Then we'll finish this one too."

Mold the pre-mixed dough into a round, flat shape and drop into a frying pan.

Two fuwano cakes, one centimeter thick and about 15 centimeters in diameter.

When it's cooked to a beautiful yellowbrown color, lay it on a white ceramic plate.

Panem honey, aloof jam and butter-substituted carons of milk fat each decided to serve with a small silver vessel.

"Let me take a look at the poison…"

Nodding to Chiffon-Cher's words, Roy kept the fuwano cake overlaid and cut the edges apart with a cooking knife just a little bit.

Transferring him to another wood plate, he paints three kinds of accompaniments with a wooden spoon.

Somehow it felt like it was a softer handiwork than it was yesterday when I felt more respect for cooking.

Chiffon-Cher gets a satisfying exhale when he cheeks it up looking important one piece at a time.

"Very delicious... Panem nectar moisturizes and tames the fuwano dough... and the taste of the eggs is wonderful..."

On second thought, Chiffon-Cher, who serves as a poisonous sight every time, has spoken of just the same variety of dishes as his masters.

Even if that was a bite by bite poison, because your tongue will naturally become fat - it may be quite honorable to have such a word of praise for Chiffon-Cher.

"Speaking of which, Master Asta hasn't spoken of anything since last night... what about the Jomtien snacks...?

"Yes. The taste of Fuwano made me so hungry that all I have to do is pinch it appropriately. If I may, will you let me stay with this cook and continue my cooking studies?

"Hey, this place at this hour is given to me, huh?

Roy comes to his mouth with a voice without emotion.

Of course he will make lunch for himself from now on. Perhaps, while you continue to study cooking.

"I'll be careful not to disturb you. But if you were this big a cook, wouldn't it be hard for you two to cook at the same time?

As far as I'm concerned, I wanted to stay in this kitchen all day long when I went back to a brick room where I had nothing to do with it.

At the very least, if you haven't brushed your cooking arm to make the most of this experience even after you've been liberated, it's very difficult.

Roy gave me a very grumpy look and still told me to "take it personally".