Gourmet: Twins' Father and Chef of the Kindergarten

Chapter 520 - 480: Regret

Time rewinds to that morning full of the breath of life.

In the kitchen workroom of Dorami Kindergarten.

Huang Jun skillfully sprinkled the glistening glutinous rice flour into a spacious large basin, and then a thin stream of warm water slowly poured in.

Choosing warm water is for the pursuit of a delicate texture, aiming to eliminate any potential lumps in the dough while ensuring the flexibility of the final dough.

The ratio of water to flour is also crucial; the golden ratio of one to three is key to creating the perfect sticky rice paste.

Picking up chopsticks, stirring in one direction, he mixed the dough until the once loose powder gradually merged into a smooth, fine, and faintly fragrant sticky rice paste.

That’s right.

This morning, what he was bringing to the children wasn’t just a breakfast but a traditional snack that carries the long-standing culinary culture of Huaxia—Donkey Roll.

The finished product, distinct in yellow, white, and red, was very attractive.

Made primarily with soybean flour, it’s called Doumian Cake.

But why is it also called Donkey Roll?

It should be a vivid metaphor; after making it, it’s rolled in soybean flour, resembling the yellow dust raised when a donkey rolls in the wild, hence the name.

Even the ancients questioned this, as noted in "Beijing Snacks Poems": "Skilfully arranged with brown sugar filling, yellow dough balls buried in soybean flour. Why do folks call it ’Donkey Roll’? Surely the name is somewhat humorous."

It also says: "Sticky rice steamed, wrapped in brown sugar water filling, rolled in fried soybean flour, sold on a plate, the name ’Donkey Roll’ indeed a puzzling claim."

This shows that the term Donkey Roll was already established back then.

Nowadays, many only know the popular name, not its original name.

Many snack shops now offer Donkey Roll year-round, but most have replaced glutinous rice flour with glutinous rice flour for better texture, yet the outer coating of soybean powder’s yellow allure and unique flavor remains unchanged, still an essential delicacy in the hearts of many diners.

In pursuit of taste, Huang Jun also uses glutinous rice flour.

He gently placed each prepared sticky rice paste into the steamer, then lit a roaring fire, letting the steam bubble in the pot and leisurely steam for forty minutes.

During this waiting time, he didn’t let himself remain idle.

He poured the pre-prepared brilliant golden soybean flour into the iron pot like a golden waterfall, instantly covering the entire bottom, splendid and dazzling.

Holding the spatula handle, his wrist moved lightly, each contact between the spatula and the iron pot triggered a crisp and pleasant "dang dang" sound, accompanied by this noise, the picked up soybean flour drew golden arcs in the air, like golden waves undulating in the pot, presenting a dynamic beauty.

As the heat penetrated...

The soybean flour gradually released a deep and rich bean fragrance, that aroma mellow and long, like aged wine, the more you savor, the more flavorful it becomes, permeating every corner of the kitchen, engrossing one in this fragrant ambiance.

Meanwhile, the color of the soybean flour also quietly transformed, from the initial bright gold to a warm hue with a sense of layers.

Noticing a hint of alluring roasted fragrance from the soybean flour, yet not a trace of an unpleasant burnt black, he immediately turned off the heat and scooped it out.

Witnessing this scene.

Qian Guoxiang stepped forward willingly, chuckling, "Chef Huang, you rest for a moment, I’ll handle the sifting of this soybean flour!"

"Alright, thank you very much." Huang Jun nodded with a smile.

Qian Guoxiang picked up a clean small spoon, scooped a spoonful of the roasted soybean flour, tasting it slowly like a sommelier savoring wine.

He closed his eyes, allowing the fragrance of soybeans to linger in his mouth, then nodded in satisfaction, praising, "Hmm, the soybean flour is perfectly roasted, not too overdone or rough, preserving the aroma and texture of the soybeans, Chef Huang, your skills are truly exceptional."

"You’re flattering me."

Huang Jun responded with a humble smile, though he seriously suspected that Qian Guoxiang’s eagerness was actually due to craving a taste of this first scoop of the roasted soybean flour.

However, he didn’t point it out.

Aunt Li and Aunt Lin, long drawn by the fragrance, watched Qian Guoxiang already steal a taste and exclaim in admiration, while Huang Jun seemed unperturbed, they too couldn’t restrain their curiosity and appetite, grabbing spoons to try the roasted soybean flour.

After tasting it, they were also captivated by the deliciousness of the soybean flour, expressing surprise, "I never expected roasted soybean flour to taste so good when eaten dry!"

Then, the three together gently placed the soybean flour into a sieve, beginning a new round of sifting work.

As time went by...

The "hiss hiss" sound from the steamer gradually weakened, and the rice flour was also done steaming, the kitchen filled with a faint scent of sticky rice.

Huang Jun estimated the time was about right, then lifted the lid of the steamer, a surge of warm, moist steam instantly rushed out, intimately brushing against his cheeks, bringing a hint of warmth and solace.

He carefully inspected the steamed dough, which displayed a charming translucent texture.

He ran a spatula through it, with no traces of white flour inside, undoubtedly a perfect sign of readiness.

"Perfect!"

Huang Jun put on gloves, taking out the steaming hot dough one by one, placing them on a board sprinkled with a little soybean flour, preventing the sticky rice from sticking together.

With skilled hands, he rolled each dough ball, letting them leisurely roll in the soybean flour until each surface was evenly coated with a layer of golden "clothing," shimmering with enticing luster.