The Coffee Shop in a Different World Station

(Now, what shall we make...)

Takumi, who returned to the kitchen, went straight to the pantry.

Although we had decided on the major elements of the menu to be provided, how to arrange it was a consultation with the materials we store.

Arrose powder and maize powder, sugar, butter, milk, and eggs are a must have.

Plus, I plan to use raw cream today.

While assembling these ingredients in your head, select the ingredients to match these from the shelves.

(After all, the fruit system looks good today. Doing so......)

The first thing Takumi took was the classic Naranha (orange).

At this time of seasonal remnants, sweet and dull varieties emerge.

Make it juice. Okay, use it for dessert. Okay, it's one of the essential fruits for 'swordfish' this time of year.

Then Fressa (strawberry) and Kibis (kiwi) were chosen.

We decided to let Gardo use the seasonal running fruit he was bringing with us for today's menu during delivery this morning.

(Now there are three kinds...... you want one more thing......)

Takumi overlooking the shelves with a contemplation of the balance of colour and taste.

At that time, one bottle caught my eye.

It is a sweet-boiled Arandano (blueberry) fruit on a small grain with a dark purple color.

Its fruit, slightly bluish, was glowing in the bottle as if it were a gem.

(Yeah, this would be it)

Takumi snorts one more nod and then bottles into the cage in her hand.

Then he checked again to see if he had forgotten to pick it up before heading back to the kitchen.

"Oh, we're done here. Can I help you?

When I came back from the pantry, Roland called out.

Apparently I finished cleaning up after lunch as I was instructed.

Takumi opens her mouth asking me to help her with the work as usual, but swallowed the word before speaking out.

And after much thought, he opened his mouth again.

"No, I don't need this help today. Instead, we'll take care of the regular sales people."

"Got it... sooo!? What, am I gonna do this alone?

Roland, who wanted to accept the Master's instructions reflexively, raises his voice of surprise.

To Roland like that, Takumi repeated her instructions with a grin.

"Yeah, I'll leave the sales to Roland after this. It's about time customers settled in if it's the usual flow, and it won't mean a menu of meals will be put in. With today's menu, you can make it all the way, right?

"Well, I'll be fine... but..."

"Then don't worry. Confirm the order properly and serve the menu. Just be as polite as usual. Don't worry, I'll follow you here too"

"Oh well... Then, yeah, I'll try my best! If anything bothers you, I'll show you!

Roland, who seemed anxious at first, also apparently decided to be ready.

Start checking ingredients and cooking tools again with a kicking, serious look on your face.

The most apprentice (Roland) who had tried to push half a year and a while ago had grown up to be an essential part of the sales of "swordfish".

But you must not be satisfied with this. I want Roland to still go “up”.

Today's instructions are the first step to that end. Sometimes you won't have to worry about it the way you think, but that's also what you need to do for growth.

Roland would surely get over it —— Takumi believed so.

Takumi, who told Nyarch in charge of the hall that he would normally leave it to Roland for the order, began cooking a dish that would be a celebration to Elicia and Liana.

Start with fabric making.

In a newly removed bowl, add the arrow (comet) powder and the myces (corn) powder in a ratio of roughly three to one, plus a small amount of vicarbonate (sergeant).

Where all the powder was in, the whole thing was thoroughly combined while cutting with wooden slabs.

The next time you break the egg into another bowl, add sugar to it and then use a hand-turned foamer (hand mixer) to foam until smooth enough.

When the eggs were stirred sufficiently, milk was added and stirred further, a custard-colored egg solution was made.

Sift in the powder you just matched there and stir thoroughly

When you lift the fabric with a wooden belt, it will be solid enough to draw a ribbon and fall off, and the fabric on which it is based will be finished.

Moving on to the next task while resting the custard-colored dough that emits a sweet scent.

The next step is a whip of raw cream.

After pouring the raw cream into the new bowl, replace the tip portion of the hand-turned foam - the whipper - with a new one as well.

Because if you use whippers that remain fat or moisture, the raw cream foams poorly.

Then, whisk the wet table fumigation, which serves to prevent slipping, under the bowl, and then add the foam in the raw cream and mix together at once.

Continuing the stirring carefully while moving the place from time to time, the raw cream began to hold, eventually producing enough solid whipped cream to stand.

Takumi, who checked the status of the finish, once put this at the side of the table too, let it rest.

The third step is the cut of the fruit.

Naranha cut the top and bottom slightly thicker, then rinse the thick skin off the surface with a knife.

Once carefully scraped so that no white skin remains, now try to add the blade to the thin skin and put the knife towards the center.

The Naranha fruit thus removed was further cut in half for easy eating.

Fressa plucked the surface dirt with a tightly squeezed white sashimi cloth before being cut off and cut into quarters.

Kibis also peeled the skin clean after having a knife on the top and bottom, once cut into rings, and then cut to an easy-to-eat size.

(Alandano looks fine as it is)

Takumi takes out only one grain of Arandano's sweet simmer bottled and checks to see if the palate is not strange.

The solidity of the skin was no longer a concern thanks to the sweet simmering.

We're ready under the ingredients.

Takumi speaks to Roland, who was entrusted with the kitchen.

"Well, I'll use the oven stove for a little while"

"Roger that!

Takumi, who stood in front of the oven stove after a shout at Roland, hands on the top plate to check the temperature.

Apparently warm enough.

Takumi gently sets aside the custard-colored fabric she had just made when she thinly applied the butter to the warmed ceiling.

After waiting for a while, the surface of the dough began to be called fuzzy, and the sweet aroma spread with fragrance on one side per area.

Once cooked thoroughly until the surface fudge is dry, flip over with a fry return and cook the other side thoroughly.

When both sides became sturdy and tight colors, pancakes were ready.

Takumi that repeats the same task and bakes a total of five pancakes.

I just baked it all up and finally got to work on the finish.

Takumi prepared two plates, large and small.

First place a piece of pancake on the smaller plate and apply whipped cream on top of it.

There the sweet stew of Fressa, Naranha, Kibis, and Arandano was colourfully scattered and the whipped cream was covered so as to cover the whole area.

The second pancake is stacked on top of the cream.

Furthermore, whipped cream was placed on top of it in a dome, and fruits were arranged around it.

Finally, sprinkle powdered sugar throughout the plate so as to scatter snow and draw a line on the outer perimeter of the plate with Arandano syrup.

What I can do is a very gorgeous fruit pancake.

Takumi, who finished the first plate, also worked on the other large plate.

Here, arrange the three pancakes in a triangle while layering them one by one.

Then powdered sugar was sprinkled first and a large domed whipped cream was placed in the center.

The colorful fruits are arranged to colour around the white dome.

And finally, it's done with a point on the outer circumference of the plate with Alandano syrup.

This pancake had a calming feel to it, even in the twinkle.

While using the same ingredients, I see two plates that create a different atmosphere, and Roland makes an unexpected noise.

"No, it's amazing. One serving will change your impression a lot."

"Yeah. Especially the dessert kind. It's important to look. And sometimes it's a special version for the celebration today, which gives me a little temper. Well, then we'll carry it."

Takumi's expression as he headed for the hall with two plates in his hand was a rare and satisfying one.