The refined Ctrl+c only likes to eat apples.
The base of the guo’er is the apple dough ball, so the making process is definitely not fast.
Whether it’s kneading the dough, shaping, or coloring, it can’t be done quickly.
To make the guo’er look ugly enough requires a certain level of skill, it’s not just about dipping a brush in beet juice and brushing it on randomly, there’s technique, there’s method to it.
Qin Huai methodically worked on the guo’er.
Huang Shengli spiritedly fried the filling.
Zheng Da was doing his utmost to make Fermented Rice with Steamed Buns.
Zheng Siyuan, feeling despondent, worked on the Three Meat Buns, halfway through, he still doubted if it was really okay for him to be the one making them.
Zheng Siyuan expressed that his skill in making the Three Meat Buns is not as good as Qin Huai’s, he is not good at this.
If the buns are not made by Qin Huai and don’t taste as good, and customers queue up all day only to receive subpar buns, it would be deceiving them.
Huang Shengli reassured Zheng Siyuan not to worry, because today they are not selling the premium Three Meat Buns, just the regular ones.
The customers will know that cheap goods aren’t good upon seeing the price.
As for why insist on selling the Three Meat Buns...
Isn’t it because Qin Huai has recently gained fame from selling the Three Meat Buns, and the premium versions have become the second signature pastry after Fermented Rice with Steamed Buns at Huang Ji, with many customers only recognizing those two items.
Especially customers from out of town.
If they can’t have guo’er, they must at least have the Three Meat Buns and Fermented Rice with Steamed Buns.
It doesn’t matter who makes these snacks, as long as they taste above average, so everyone feels it’s worth their while.
Tired, defeated, the pastry shop should be reopened.
Compared to the nervous and fast-paced others, Qin Huai seemed like he was on vacation.
Today, Qin Huai had fewer helpers.
Among these people, only Zheng Siyuan and Zheng Da could make apple dough balls. Since one had to make Fermented Rice with Steamed Buns and the other had to make Three Meat Buns, neither could spare time to help Qin Huai.
So even if it seemed like Qin Huai had seized power and become the head chef of Huang Ji, today was actually the most independent day since he joined Huang Ji.
He did all the work himself, and others couldn’t help at all.
The only two helpers, Wang Jun and Tan Wei’an, were there to help with coloring.
These two had a rather unique artistic sense, making the guo’er look slightly uglier than others.
"This color block is too even, it shouldn’t be so uniform, nor should one part be evenly colored and another not, it’s too deliberate. Look at mine, this kind of inexplicable mottling presents a sufficiently ugly effect," Qin Huai guided as he brushed.
Tan Wei’an wielded the brush, brushing the guo’er with a sense of vengeance.
He truly didn’t understand why he lacked Qin Huai’s talent in pastry-making, which was a rare gift.
But why was he also inferior in styling?
They were both ugly, but why did his look so bland and soulless?
"The rest is up to you guys, Master Huang’s filling is ready, I have to go shape the guo’er," Qin Huai left a sample and went to work.
The order-taking machine suddenly made a sound.
This meant the orders had started coming in, and Huang Ji was officially open for business today.
"Can the guo’er be served now? How many can be in the first batch? Report numbers, report numbers!"
Qin Huai was focused on shaping.
Huang Shengli quietly walked up behind Qin Huai and patted him.
"Xiao Qin, do you want to go out and take a look?"
"Huh?" Qin Huai didn’t quite understand what Huang Shengli meant.
"Now, over 90% of the guests in the dining hall have come specifically for you," Huang Shengli said with a smile, "Do you want to see the reactions of these guests from afar when they taste your signature pastry for the first time?"
Qin Huai was tempted.
"Trust me, the most genuine feedback from customers is the greatest compliment to a chef."
"Back when I first became the master chef at the State-owned Restaurant, my favorite thing was to peek at the customers’ status while they were eating from the window."