Tiqie Helinai rushed back to the kitchen and happened to run into Xia Yu returning from outside.
Xia Yu had gone to the main store to fetch some ingredients, packed them in a basket.
What intrigued Eriina was that Xia Yu held the basket in his right hand while carrying a small bag of flour in his left.
Flour was the main ingredient for pastries.
Flour is divided into low-gluten, medium-gluten, and high-gluten flour. For Eriina, who had undergone professional training, just knowing which type of flour Xia Yu used could roughly indicate what dish he intended to make.
Low-gluten flour is used to make cakes, cookies, and egg tarts.
Medium-gluten flour is often used in the making of Chinese pastries, such as buns, steamed buns, dumplings, and noodles.
High-gluten flour is suitable for making pastry crusts, like puff pastry, and layered pastries.
