Chapter 727 - 552: Traditional Famous Pastries

Chapter 727: Chapter 552: Traditional Famous Pastries

The feeling of a holiday is truly indescribable!

Especially in winter, the sleep seems particularly sweet.

Look!

Huang Jun’s family of three cuddled warmly under the covers, until the clock quietly slid past ten, nearly to eleven, when they leisurely awoke from a beautiful dream.

Thinking about how half the first day of winter vacation had quietly slipped away in sleep, Huang Jun couldn’t help but feel that the days were a bit lazy, yet he had to admit, that sleep was indeed incredibly pleasant...

Speaking of which.

Qingqing and Weiwei didn’t initially indulge in this "late awakening" time.

They originally woke up around seven, tiptoed into Huang Jun’s room, saw he was still dreaming, and playfully climbed onto his bed, lying on either side of him, each immersed in finger games, and soon, with the sound of his breathing, drifted back to sleep.

Thus, the whole family woke up late and decided to combine breakfast and lunch.

After all, everyone was too full from the night before, so skipping a meal this morning was fine.

It’s just...

A bit unfair to the two kids!

Of course, it won’t happen again, so as not to hurt their little stomachs.

After a hearty meal and a brief rest...

Huang Jun dived back into the kitchen, starting to make snacks and other treats.

The first thing to make was—Sachima.

This Sachima, also known as Saqima, was officially called "sugar bind" during the Qing Dynasty.

Many people might mistakenly think it’s a dessert from the West, but that’s not the case; Sachima is a genuine Chinese pastry, originating from the Man Clan, just like ludagun and sticky bean buns.

However, when Sachima was introduced to the capital, it didn’t get a down-to-earth name like ludagun, and "sugar bind" was too elegant, failing to gain acceptance among the general public.

Because of this, Sachima is often mistaken for a Western snack.

The words "Sachima" are actually a phonetic translation of the Manchu language, meaning "cut," thus, Sachima is essentially a type of cut cake.

He made Sachima not only for the kids at home to enjoy delicious snacks but, more importantly, to prepare a thoughtful gift for the afternoon visit to the elderly landlords, Uncle Jiang and Granny Jiang.

Recalling the last visit, when he brought carefully selected gifts with great respect, he didn’t expect the elderly couple to be unhappy. Instead, they scolded him for wasting money on impractical things and insisted that he return the gifts.

He knew it was because they cared for him and didn’t want him to spend money!

So, he learned his lesson and decided not to buy those expensive supplements this time, but to personally make some pastries as New Year’s gifts for the elderly couple.

Such a gift, the elderly couple would probably like, and surely wouldn’t ask him to return it, right?

He took a sieve and carefully sifted the flour, doing this to make the flour finer, improve the texture, and remove small lumps for better comfort while eating.

Sifting flour is a crucial step in making pastries and cannot be skipped.

After sifting the flour, he poured it into the mixing bowl.

He cracked a certain number of eggs into a bowl, adding an equal number of yolks, then added the right amount of baking powder, carefully mixing it well.

He chose to add an equal amount of yolks as it would give the Sachima a more appealing color and a rich, eggy aroma.

Moreover, after frying, this ratio would make the Sachima’s texture softer, melt in the mouth, and provide an extraordinary taste experience.

He picked up chopsticks to whisk the eggs until the mixture was even, then slowly poured it into the mix bowl, kneading the flour and egg mixture by hand into a slightly soft dough, then placed it in the mixing bowl, covered it with plastic wrap, and let it rest for thirty minutes to achieve the best texture.

During this waiting time, he didn’t sit idly by; instead, he found several deep trays, washed and dried them, and brushed a layer of oil evenly on the inside as molds for making Sachima later.

Once all the preparations were neatly completed, he finally had a moment of leisure, so he picked up his phone and started scrolling.

First, he checked the video shared by the kindergarten’s official account last night, where the comment section was already bustling with various opinions flooding in:

[Unbelievable! This 360-degree flawless fried rice, with each grain coated in egg mixture, how can the kindergarten kids appreciate such a delicacy? Let me have it instead!]

[That golden fried rice, just the enticing color is enough to make one’s mouth water. I’d love to try a taste of that wonderful flavor...]

[Oh my God, the golden color of this egg fried rice is so dazzling, it’s practically a perfect example of color, aroma, and taste...]

[If this qualifies as fried rice, then what have I been eating all these years? Pig food?]

[Seeing this fried rice, I finally understand the meaning of golden egg fried rice. It’s high time restaurants outside re-evaluate themselves. Look at Dorami Kindergarten’s fried rice; that’s real egg fried rice, with each grain shining a tempting golden hue.]

[Watching this makes my stomach growl; I need to order some fried rice to soothe my hungry stomach.]