Text / Zeng Fanying, an all-media reporter of Guangzhou Daily
Photo/Guangzhou Daily all-media reporter Zeng Fanying Correspondents Lala and Chelsie (unless signed)
In recent years, there has been a big fire in the camping wind. During every sunny holiday, people who could not travel far set up tents on the urban green space and erected the sky.
Bathed in the breeze, sucking in the fresh air, all the troubles seemed to vanish.
The popularity of camping has directly led to the popularity of camping meals.
Recently, all kinds of exquisite camping afternoon tea sets have appeared in the city, and the scene of afternoon tea in the hotel has been moved to the green grass.
May 1st long holiday, choose an afternoon, three or two friends, make a pot of Earl Grey tea together, accompanied by a few exquisite snacks, have a good time.
Seasonal ingredients, add umami
Spring is like an overturned palette, full of purple and red, making people feel very comfortable.
Inspired by spring, Yuan Zhixue, Executive Sous Chef of Sofitel Guangzhou, uses a wealth of seasonal ingredients to interpret spring camping afternoon tea.
Mango, asparagus... These ingredients that have been made in recent days are all "paintbrushes" in Yuan Zhixue's hands.
He used Hainan's Tainong mangoes, took part of the mango flesh and mashed it into a pulp, added cream cheese, and sprinkled some diced mango flesh.
One sip, the mouth is full of sweet and rich mango.
Asparagus loses the texture of scum when it is in season, and it is as tender as the skin that can be squeezed out of water.
In pursuit of the best taste, the chef only selects the most tender head position.
The treatment method is quite simple, put it in hot water and cook for more than 10 minutes to remove the raw taste.
Traditionally, asparagus might go well with basil sauce, but thanks to the addition of Parma ham, goat cheese replaces the basil sauce.
Rich goat cheese collides with the freshness of asparagus, combined with the dried taste of Parma ham, for a unique taste.
The grass green of spring is borne by "Lime Chocolate Mousse".
The blue color comes from pure natural spinach juice, which is a mousse made of dark chocolate with 75% cocoa concentration, which is more fragrant.
This dessert is an evolution from the French classic lemon tart, with the tartness of lemon and the richness of chocolate.
Blueberry puffs are a classic at this hotel, so how could it be absent?
Crispy on the outside, yet ice-cold and refreshing blueberry jam cream on the inside.
This experience is also refreshing.
Lychee into West Point, Napoleon "lay flat"
Pink Paris circle, rose champagne lychee cake, strawberry yogurt grapefruit cake, Napoleon with a special shape... This is like a jewelry box, the moment it is opened, all the wonderful things are spread out in front of you.
The producer, Rosewood Guangzhou, is one of the earliest takeaway afternoon teas in the city.
Paris circle is a traditional French dessert, belonging to the puff type.
The pink appearance is wrapped in custard sauce made of raspberry puree and raspberry sandwich, white chocolate with rose aroma, showing the stretch of this season.
In addition to the Paris circle, raspberries are also used by the baker Leo to make raspberry tarts. Fresh raspberries, crispy almond biscuits with a crisp bottom, sweet and sour, not greasy, endless, and want to take another bite.
Local ingredients often give inspiration to bakers. Leo used lychees, a Lingnan-specific fruit, into cakes to make rose champagne lychee cakes.
Fresh lychees are peeled and cored, and then juiced and added with sugar and lemon juice to balance the sweetness and prevent oxidation to make a lychee-flavored sandwich.
The rose-flavored cream is also made by Leo and his team. After 2 hours of lingering, the rose tea and cream finally bring the fragrance of roses to the cream, and the champagne Sabayon complements each other.
The elegance of Japanese yuzu won the favor of senior diners, and Leo used it, along with strawberries, yogurt-flavored cheese, and white cheese, to make a lovely strawberry yogurt yuzu cake.
I have to mention Napoleon, the layers are clearly in front of me, and the meringue is changed from a "flat" state to a wavy shape.
Once, how to taste Napoleon elegantly has troubled too many ladies, and no matter how skilled a knife is, it will be cut to pieces.
So, Leo changed Napoleon from vertical to horizontal, and directly "lying flat", which subtly solved this problem.
The size of the finger sandwich has also been carefully designed to make it more convenient and elegant for ladies to taste.
Make delicious refreshments and enjoy camping
"This May Day holiday, we also plan to go camping." In the past two years, due to the epidemic, Huo Huo couples who love outdoor sports have fewer opportunities to travel far, and camping is their new way of playing.
As long as they have free time on holidays or weekends, they invite relatives and friends to set up a canopy outdoors, spread out picnic mats, bask in the sun, and fly kites.
When camping in the afternoon, refreshments are usually "arranged" by his wife, Bibi.
"May 1st camping, I may prepare more desserts or drinks that are easy to carry and do not require high temperature." Bibi told reporters that glutinous rice boats, egg tarts, snow flakes, sausage custard bread, etc. are the varieties she cooks the most. .
For some desserts with high temperature requirements, such as cream cakes, she will prepare an incubator to "care" the cakes.
For her, the joy of making it herself is far more than anything else.
Occasionally, Mr. Huo Huo will also join in the production.
Bibi also often learns to make new varieties. Tiramisu is a new variety that I am trying recently. "I may make some and bring them to the camping site to share with friends."
Show it off: Shrimp and Cucumber Sandwiches
Text / Zeng Fanying, an all-media reporter of Guangzhou Daily
Among the many snacks for camping afternoon tea, the one that novices can easily grasp is sandwiches.
Yuan Zhixue said that sandwiches are relatively durable and can be stored for half a day. They are suitable for both cold and hot.
Chef Yuan, who has worked in the hotel kitchen for 16 years, will bring us a shrimp and cucumber sandwich.
Shrimp meat and cucumbers, one red and one green collide, just like the colorful purple in spring.
Material:
6 slices whole wheat toast, 200g shrimp, 1 Japanese gherkin (about 200g), mayonnaise (150g)
practice:
1. Put the shrimp into the water to cook, then drain the water with a napkin, then marinate the shrimp with salt and pepper, and fry for a while until golden brown.
2. Clean the skin of the cucumber and peel it with a melon planer.
Cut the toast into 6 slices, each about 3 cm thick.
3. Use a frying pan without oil and water. When the temperature rises in a dry pan, add the thinly sliced toast and fry on both sides until golden brown.
After the pan is ready, trim off the edges, leaving only the core.
4. Spread the mayonnaise on the fried toast, smearing only one side of each slice.
Put another layer of cucumber on top, spread the processed shrimp on top of the cucumber, lay a layer of cucumber on top of the shrimp, and put another slice of toast on top.
This makes 3 large sandwiches.
5. Then cut each sandwich diagonally and divide it into two pieces. A total of 6 small sandwiches are cut.