An off track story on Moran..
Even though, he is utterly ignorant about baking, Karan Shergill or KS is a ceo of chains of top restaurants..
but he was even pickier in dish than a top- class Michelin chef..
While Monami Mahajan despite having degre...
Monami had envisioned several topics before the event, but she did not expect the organizer to give such a romantic theme.
She subconsciously glanced in the direction of Karan and found that he was looking at her, and she quickly regained her gaze.
Some other pastry chefs were still conceiving, and some had already started to move their hands. Monami stood in the same place for a while and went to the food rack behind her to pick up what she wanted.
Ishaan stood next to her and saw that she took a bottle of wine stained hawthorn and asked: “Are you going to make hawthorn cake?”
Monami answered and didn’t say much, and returned to the console after she had finished what she needed.
She first made a vanilla hurricane cake embryo, put it in the oven, then poured the weighed yoghurt in the big basin and started making the yogurt mousse.
After the mousse stuffing was done, she put the wine-stained hawthorn and the appropriate amount of syrup made into the blender and stirred the mud. These purees were used in whipped cream. On the one hand, the whipped cream for decoration can be made into a light pink color, and on the other hand, the taste of whipping cream can be increased.
The rest of the wine-stained hawthorn was carefully peeled into small pieces after she was peeled, and spread on a cooled hurricane cake with yogurt mousse.
Because the activity was stipulated for a long time, Monami gave up the long-term refrigerating, and put the cake of two layers of hawthorn yoghurt mousse directly into the freezer. After half an hour, she took the mold out of the freezer, put it in the refrigerator and warmed it up, and then began to decorate the cake.
The pink whipped cream exuded a fascinating aroma and a sporadic hawthorn fruit puree. She first put a layer of whipped cream on the cake embryo, and then used a large rosette to decorate the cake with large wide strips.
Once she was done, there’s only one last step left.
She put a thin layer of coral sugar on the silicone pad and heated it to foaming, then directly shake the silicone pad to make the sugar liquid form the shape of the wings. After solidification, it was taken down and decorated on the cake.
After her cake was done, she immediately attracted the host’s onlookers. He held the microphone in his hand and walked to Monami. He sighed with surprise: “Miss, this cake is so beautiful! The pink whipped cream looks cute and sweet, and the striped lines on the top are smooth and sleek, and the wings made of coral sugar are crystal clear and crystal clear! It is more delicate than art!”
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(So I searched a lot but exact pic nahi mili mujhe.. so aap aisa kuch imagine kr sakte ho)
Although the organizer had said a lot, he said it in Japanese but Monami did not understand a sentence, she could only smile at him. Other pastry chefs were attracted by the movements here, and they all came over.
