Kami neko Mii-chan to neko youhin shoukanshi no isekai funtouki

"I'll give Lou-kun the title when we get married!"

"You think Lou would be happy where you got that?

I'm still doing it... Lou-kun, get the title. Knight Sir, I presume? Or as a baron? You can be equal to me......

"Then let's prepare the land and mansion for Wang Du as a bribe."

"Ha....... Lou-kun is a white werewolf. I don't even appreciate that."

"From now on you are just denying. So what does the Bandit Guild do to Lou-kun?"

"It is decided. I'll erase anyone."

……

Exactly, the Queen also shuts up about Mr. Letty's intimidation. I mean, it's noisy. Mr. Letty!

"Then..."

"Yes, that's it!"

"Mi ~!"

Me, get in between the two, refleece top! I'm trying to get up ~ Mi ~ I'm patting my hands as I say. A legion of molecules that imitates it. Yes, it heals ~.

"Nero!"

"Boy!"

Yes, yes, barren strife does not create anything. Besides, from now on, Mee will present a settlement proposal. Both sides, it's convincing.

Now, the legions of children will be put together and deposited with Lady Lehne. Lady Lehne, who was hardened by the dispute between the two, returns to me and embraces a legion of children.

In the meantime, even if Laru-kun is caught by Mr. Nea, he is often fooled. A legion of samurai looking sideways resenting that. I'm scared.

Mee walked in between and calmed down. Still, I still feel tingling on my skin with unseen sparks. Honestly, Uzu.

That explains Mee's proposed settlement to both of them.

"If that's what Mee says, I can't help it. I'll get the spear."

"There's no difference here either. Boy."

"Mi ~"

"Hmm?

Forget Lou's opinion, two future daughters-in-law were decided. Lou-kun, I tilt my neck just to see what's happening and I'm looking at everyone. I'm sorry, I couldn't stop you. I didn't even think about stopping it.

"but..."

There was an act that finally came under the chef of the court. Everyone is leaving a message over there.

"So, what do we do?

The court chef asked me, what shall I make?

I can't believe it, I'll take a look at the ingredients from the pantry and line them up.

flour, brown sugar, milk, butter, raw cream, eggs, etc. The flour was prepared with thin powder. By the way, I was taught that it is divided into thin, medium and strong powders depending on the type of wheat.

If you're a cook, study this much. I was told, but I'm not a cook.

Sort of good. If you're going to make a cake, thin powder is good. I know that when I was working part-time at a cake shop in the other world, I had experience making cakes too.

First, let's make some basic sponge cakes.

Sift the thin powder. This is about removing foreign objects and keeping them from getting damned. When I actually tried it, I was able to remove foreign objects such as shell fragments. Over there, if this comes out of the flour, it's a big problem, but it's normal over here.

Now, there is no paraffin paper in the copper mould that bakes the cake, so I use the oil paper I use in other dishes. Don't forget to apply the butter well, either.

Next, bubble the eggs. The cooking show foams yellow and white separately, but what I was taught was that they both foam together. They're going to finish flutter this way.

Here it comes! Mr. Zergado, it's a bespoke foam and a vessel. Make the eggs look foamy all at once, but the court chef doesn't look good. Is that it?

Chef Miyagi said, "Don't rely on that much machinery to do it with your own arms." He says that he is not a first-class cook if he can feel it and adjust it himself, such as foaming force and ingredient status.

I know how it feels, but I'm not a cook, and when I say it's going to be easier to make mayo, let me pull your face.

"Ma, Mayo can't help it............"

He said in a small voice, for example. You win.

Add sugar while warming up where lightly bubbled. Put in a secret weapon here.

"What did you put in there?"

Give the court chef a small amount of what he just put in.

"That's bitter. But what an aromatic sweet fragrance."

A secret weapon is vanilla beans. I can also put vanilla essence in the sponge cake, but I didn't extract the extract so I put it in just like that. Because it is fragrant, there will be no problem.

When I got here, I sifted the thin powder into the wood and mixed it in so that it was cut.

Finally add the milk and melted butter and mix it in and it's done.

Once poured into the mold, bake in an oven of one hundred and eighty degrees. 180 degrees? It's appropriate. Mostly I just put it in when it got to the temperature after about this time. I think it's close to the temperature I went through at the cake shop.

About thirty minutes while checking in the oven. It swells to a good feel and exits the oven on the verge of the surface becoming tight and tea.

I can quickly put what the other cooks were making in the oven.

Remove from the mould and eat real food. I'd really rather eat it after it's cold, but I'll try it while it's warm because it's the first.

"Wow. Is this the cake? What a classy gesture."

The other cooks taste the sponge cake with surprise.

"The next thing you burn, let's cool it down and decorate it"

"I see. You mean decorate it because it tastes good but it looks plain. Funny."

I wish I had chocolate, but I can't help it without it.

I know it's in this world, so I'd like to get it someday.