Sauerkraut fish

1. Chocolate bean cake

Ingredients: Cream... 125g, sugar... 100g, egg... 1, low-gluten flour... 160g,

Chocolate beans... 150g

Instruction steps:

Preheat the oven to 180℃.

Place on the upper shelf of the oven and bake for about 12 minutes.

Beat the butter and sugar together until fluffy.

Add eggs and beat well.

Sift in the flour and mix gently, do not over mix.

Finally add chocolate beans and mix gently to make a batter.

Calculate how many times your baking pan must be baked to finish baking, and then divide the batter into 2 to 4 portions.

Use a small spoon to divide 1 portion of the batter into 9 to 18 small piles, scoop them onto the baking sheet and bake.

Remarks:

If you cannot buy chocolate beans, you can use chopped chocolate candies instead.

2. Oatmeal vegetable cake

Ingredients: Cream...80g, sugar...80g, egg...1, low-gluten flour...120g,

Milk... 2 tablespoons

Ingredients A

Green pepper minced...50g

Carrot minced...50g

Quick cooking oatmeal... 100g

Tomato paste... 2 tablespoons

Steps:

Preheat the oven to 180℃. Place on the upper shelf of the oven and bake for about 15 minutes. Beat the butter and sugar until fluffy, then add the eggs and beat evenly.

Add ingredient A and mix well, sift in the low-gluten flour, add milk and mix gently. Use a small spoon to scoop the batter onto the baking sheet, divide into 24 small round piles and bake.

3. Orange cake

Ingredients: 1 orange, 1 tablespoon of sugar, 1 egg, 200 grams of low-gluten flour

A Ingredients

Cream... 125g

Sugar... 100g

Orange powder... 40g

Steps : Preheat the oven to 180℃ first. Place on top of oven and bake for about 12 minutes. Peel about 2 tablespoons of orange peel with a knife (do not peel the white part), cut into thin strips, add sugar, mix well and marinate for about 1 hour. Squeeze 2 tablespoons of juice from the orange. Beat ingredient A until fluffy, then add eggs and beat well. Add orange juice, sift in flour and mix gently. Use small spoons to scoop batter onto baking sheet and divide into 48 small round mounds. Sprinkle the marinated orange peel shreds on top and bake.

4. Crispy flakes

Ingredients: Cream... 120g, sugar... 90g, egg... 1, low-gluten flour... 120g,

Left Powder... 1/2 tsp, milk... 6 tbsp, almond slices... appropriate amount (or raisins)

Steps:

Preheat the oven to 190℃. Place on top of oven and bake for about 8 minutes. Beat the butter and sugar until fluffy, then beat evenly. Sift the flour and baking powder, alternately add the milk and buttersugar and mix gently to form a batter. First install a round piping nozzle in the piping bag, and then pour the batter into it. Make 48 small round piles on a baking sheet, leaving plenty of space between piles. After squeezing, shake the baking sheet vigorously on the table to expand the round piles. Place some almond slices (or a raisin soaked in water) on each pile to bake. Use a dough cutter to scrape off the cake immediately after baking, otherwise the cake may stick to the baking sheet when cold and cannot be scraped off.

5. Cheesecake

The main ingredients of cheesecake are cream cheese (CreamCheese) and eggs. It is best to take them out of the refrigerator in advance and bring them to room temperature. It is easier to mix evenly, and the cheese filling will be finer and more mouth-friendly. Instantly melts.

Use an electric mixer and stir at low speed

Use either a standing or hand-held electric mixer. Mix all the ingredients evenly at low speed, and frequently use a spatula to clean the mixing bowl. Scrape off the material on the sides. Using an electric mixer on low speed will make it easier to mix the filling evenly than using your hands. Don't over mix after adding the eggs

Don't over mix after adding the eggs to the ingredients, add them one at a time, mix well and then add them one after another. As long as the egg whites and yolks are mixed evenly, don't over mix because you think it's not enough. If you over mix after adding eggs, the baked cheesecake will have many cracks. The baking temperature should not exceed 170 degrees Celsius

Each oven has different firepower, but the maximum oven temperature for baking Cheesecake should not exceed 170 degrees Celsius. Never open the oven in the middle of baking

If you open the oven in the middle of baking a cake, it will definitely affect the finished product. So never open the oven halfway. Wait until about five minutes before the specified time in the recipe, then open the oven to check the finished product. If it is completely baked, take it out, but if it is not done yet, continue baking until the specified time. The completion status can be determined according to personal preferences

If you like a softer jelly-like filling, the baking time will be slightly shorter; but if you like a slightly harder filling, bake it longer a little. But please be careful not to take it out of the oven until there are many cracks on the surface!

Avoid cracks on the surface

Cracks will appear more or less when baking cheesecake. The small cracks on the edge will not look too obvious after cooling; if the cracks are too obvious, wait After refrigeration, you can garnish with whipped cream and fresh fruit. But to avoid causing too many cracks, there are still some tips you can pay attention to: for example, don’t over-stir after adding the eggs, don’t overheat the oven, never open the oven halfway, and wait for more than an hour to cool before putting it in the refrigerator. . In addition, if you use a movable cake pan (that is, a spring that can separate the bottom and the edge) for baking, use a knife immediately after taking it out of the oven to separate the cheesecake from the edge of the pan, so that it will not be affected by the effect of cold shrinkage. Create cracks.

6. Grape crisps

Ingredients: raisins...100g, butter...100g, powdered sugar...100g, egg...1

Low gluten flour ... 240 grams, egg yolk... 1 piece

Instruction steps:

Preheat the oven to 200℃. Place on top of oven and bake for about 20 minutes. Soak raisins in water for about 10 minutes, drain and set aside. Beat the butter and icing sugar until fluffy, then add the eggs and stir evenly. Add raisins and mix well, then sift in the flour and mix gently to form a dough. Divide the dough into 36 portions, roll each one into a shuttle shape with your hands, place on a baking sheet, coat with egg yolk and bake.

7. Doudou Crisp

Ingredients required:

Cream... 80g

Powdered sugar... 60g

Egg yolk. .. 2 pieces

Ingredients A

Low gluten flour... 90g

Corn flour... 40g

Milk powder ... 10 grams

Baking powder... 2 tsp

Instructions:

Preheat the oven to 220℃. Place on top of oven and bake for about 5 minutes. Beat the butter and powdered sugar until fluffy, then add the egg yolks and stir evenly. Sift Ingredients A and mix gently to form a dough. Use a round nozzle to squeeze the flowers into long strips, cut them into small sections, and then roll them into small rounds one by one with your hands and place them on the baking sheet for baking.

8.

Spicy cheese cake

Ingredients:

Egg... 1 piece

Black sesame...appropriate amount

Ingredients A

Cream... 80g

Sugar... 25g

Cheese powder... 40g

Ingredients B

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Cake flour... 140g

Salt... 1/4 tsp

Fine chili powder... 1/4 tsp

Steps:

Preheat the oven to 200℃. Place on top of oven and bake for about 10 minutes.

Flex ingredients A together, add eggs and stir evenly.

Sift in ingredients B and mix gently to form a dough.

Divide the dough into 48 pieces, roll each one into a small stick shape, dip some sesame seeds on the surface and rub it again to fix the sesame seeds, arrange them on the baking sheet and bake.

9. Peanut butter crispbread

Ingredients:

Egg... 1

Cake flour... 150g

Ingredients A

Cream... 75g

Sugar... 100g

Peanut butter... 75g (salty)

Method Steps:

Preheat the oven to 180°C. Place on top of oven and bake for about 12 minutes.

Mix ingredients A until fluffy, add eggs and beat well, then sift in flour and mix well to form a dough. Shape dough into flat squares and cut into 48 pieces with a dough cutter. Arrange the pieces on a baking sheet and flatten them with some dry flour at the bottom of a flat cup. Use a brush to brush off excess dry flour before baking; you can also use various tools to press patterns on the surface before baking.

Remarks:

This kind of cake is extremely crispy and delicious, but when making it, do not add more flour because the dough is soggy, otherwise it will be too hard after baking.

10. Derenee

Ingredients:

Cream... 135g

Sugar... 120g

Eggs... 3

Low gluten flour... 120g

Ingredients A

Orange juice... 1/2 tablespoon

Willow Orange peel... 1/2 tablespoon

Almond flour... 60g

Steps:

Preheat to 190℃ first. Place on top of oven and bake for about 15 minutes. Heat the cream over water until it melts, then add the sugar and stir until the sugar dissolves. Add eggs one by one and mix. After adding, add ingredient A and mix well. Finally, sift in the flour and mix gently. Spoon evenly into the holes of the mold, pick up the mold and tap it on the table a few times to knock out the big bubbles, then bake.

Remarks:

This shell-shaped biscuit is a traditional French pastry. It is said that it was created by Ms. Medelein, hence the name. Its biggest feature is its beautiful appearance, but if a shell model is not available, a jelly model can be used instead.

Almond powder does not refer to the almond cream used to make almond tea, but a powder made from ground almond fruits. It is a commonly used material in Western pastry and is sold as a food raw material. If you want to make your own, you can buy non-salty almonds and grind them into powder using a juicer. If you cannot prepare almond flour, you can omit it, but change the flour to 150 grams.

11. Coconut Snowball

Ingredients:

Red cherry...1 piece

Green cherry...1 piece

Coconut powder. .. Appropriate amount

Ingredients A

Egg whites... 3 pieces

Sugar... 1 tablespoon

Lemon chocolate... . 100g

Coconut flour... 150g

Cake flour... 30g

Steps:

Oven Preheat to 150℃ first. Place on top of oven and bake for about 7 minutes. First chop the lemon chocolate and cherries.

Mix ingredients A evenly, shape into 24 small balls with your hands, then dip in a little cherry powder and pinch into balls. Roll in a layer of coconut flour and bake. Allow to cool completely before eating or storing.

Remarks:

Traditional coconut balls do not contain lemon chocolate and flour. They are made entirely of coconut flour. The texture is too rough. The improved recipe in this book will make it more delicious. .

12. Curry dumplings

Recipe:

1. Oil crust: two cups of flour, 5 tablespoons of shortening, a little sugar, a little water

2. Ghee: two cups of flour, 7 tablespoons of ghee, a little curry powder

3. Stuffing: 1 and a half pounds of meat filling (you can choose it, I used turkey), about 1 pound of onion chopped, 1 tablespoon of sugar, a little curry powder, a little flour to collect the juice

Preparation Filling: Fry the meat filling in a little oil, add onion, sugar and salt. Add curry powder and flour to reduce the sauce and cool.

Oil skin: Mix and knead until the surface is smooth and chewy, let it rest for about ten minutes.

Puff pastry: Be patient when kneading it. It will feel dry at first, but it will get better over time.

Divide the oil-skinned pastry into 20 equal portions. Unfold a piece of dough, put a piece of pastry inside, close and flatten. Press up and down from the center into a long strip, roll it up, and repeat in the other direction. Then pressed into skin.

Put an appropriate amount of filling into the skin, fold it into a semicircle, and close the edges. If you don’t like to make lace, just compact it.

Brush the surface with egg yolk water (beat one egg yolk and add 1 tablespoon of water), and sprinkle white sesame seeds on top. Bake in the oven at 400F for about 20 minutes until golden brown.