Ingredients: (for 8-inch baking mold)

Low-gluten flour 170g Cocoa Powder 30g Butter 200g Caster Sugar 150g Salt 1/4 teaspoon (1.2g) Eggs 3 Dark Chocolate 100g Walnuts 50g (or other nuts)

Methods:

1. Take out of the refrigerator, put it indoors and soften it naturally, then put it into a large bowl. Whip with a whisk. Add granulated sugar in three batches and whisk. Then add the eggs and beat well (at this point the butter and egg mixture is about 2 times enlarged).

2. Sift together the flour, cocoa powder and salt. Melt the chopped chocolate in a heatproof container over hot water.

3. When the chocolate mixture has cooled a bit, pour it into the butter and egg batter and beat well with a whisk. Add the sifted flour in three batches, using a rubber knife, and mix well from the bottom up. Preheat the oven at this time.

4. Line a baking sheet with baking paper, pour in the batter, and sprinkle with walnuts. Put into the oven bottom shelf, upper and lower heat at the same time, 170 degrees baking 35 minutes. No need to invert after baking.

Two, lemon cheesecake

Raw materials: (8 inches)

Cream cheese (cream cheese) 350 grams of low gluten flour 30 grams of corn starch 40 grams of milk (or yogurt) 40 ml of 40 ml of lemon juice 40 ml of salt 2 grams of egg yolks 3 egg yolks 3 egg whites 40 grams of granulated sugar (added to the cheese) 100 grams of sugar (added to egg whites)

2, low gluten flour and cornstarch sifted standby. Prepare the sugar, milk (or yogurt), lemon juice, and salt.

3. Place the cheese in a large bowl and chop. Add water to a saucepan and bring to a simmer, then reduce heat to low and continue heating. Melt the cheese over water until soft (about 3 minutes), then whisk with a whisk until feathery. Add the egg yolks in three batches and whisk to combine. At this point, you can remove the bowl from the water.

4. Add the sugar in three batches, beating well. Add the flour in three parts and mix well. Pour in the lemon juice, salt and milk and mix well, then set aside. At this point, thoroughly clean the whisk, dry with kitchen paper towels, make sure the whisk is free of oil and water, so as not to affect the whipping effect of the next egg white.

5, the egg white into fish-eye bubbles, three times with granulated sugar whipped.

6. Put 1/3 of the egg whites into the cheese batter and toss from the bottom to the top. Add 1/3 of the egg whites to the cheese batter and toss from the bottom to the top. Finally, pour the cheese batter into the remaining 1/3 of the egg whites and toss from the bottom to the top. Do not draw circles throughout the mixing process. At this point, turn on both the top and bottom heat of the oven and set it to 160 degrees to start preheating the oven.

7. If you're using a flat-bottomed baking mold, wrap the bottom of the mold in tinfoil to prevent water from seeping through (omit this step if you're not using a flat-bottomed mold). Pour the cake batter into the baking mold, then place the mold into a baking dish and fill the baking dish with water. Place the baking tray on the middle rack of the oven and bake at 160 degrees Celsius, upper and lower heat, for 60 minutes.

8, after baking, remove the baking mold, wait for the cake to cool down and then put the refrigerator to chill, it is said that cheesecake in the Celsius between 4-8 degrees Celsius to eat, the best taste.

Three, butter a few (12)

Raw materials:

Eggs 2 (100 grams) 100 grams of butter 100 grams of granulated sugar 100 grams of glutenous flour 100 grams (4 kinds of raw materials 1:1:1:1 how about it, save it)

Do:

1, the flour sifted spare.

2, cut the butter into small grains into a bowl, pour in granulated sugar, use your hands to grab until the sugar and butter completely integrated. Pour the beaten eggs into the butter and a little bit of vanilla extract, if available, and mix until well blended.

3. Pour in the flour and use a rubber knife to mix from the bottom upwards (do not stir in circles). At this point, preheat the oven.

4, pour into the baking cups, according to their own taste, you can moderate sprinkle some coconut and sesame seeds. Oven 220 degrees Celsius, bake for about 8 minutes.

Four, chocolate chiffon

Ingredients:

Low gluten flour 90 grams of cocoa powder 20 grams of custard powder 1 teaspoon (can be used without, or with milk powder instead) baking powder 1/2 teaspoon (can be used without) salt 1/8 teaspoon Egg yolks 4 clear water 5 tablespoons of salad oil 4 tablespoons of fine gauze sugar 20 grams of egg white 4 egg whites white vinegar 1 teaspoon of 60 grams of sugar

Method:

Practice:

1.

1: Sift together low gluten flour, cocoa powder, custard powder, baking powder and salt.

2. Whisk the egg yolks, pour in the water, salad oil and 20g granulated sugar and mix well. Pour in the sifted powder in small portions and stir from the bottom upward, not clockwise or counterclockwise in a circle, so as not to gluten the flour.

3. Pour the white vinegar into the egg whites, beat the fish-eye bubbles with an electric mixer, then pour in the granulated sugar in 3 batches, and beat in a circle in the same direction. (see picture)

4, the whipped egg white, divided into 1/2 pour into the batter has been well mixed, from the bottom upward turning with the mixing, remind again, do not draw a circle, to avoid defoaming, otherwise it will have a direct impact on the expansion of the cake. (Preheat the oven at this time.)

5. Pour the batter into the remaining 1/2 of the egg whites, and continue to stir from the bottom upward until evenly distributed.

6, pour into an 8-inch non-stick baking pan, with 180 degrees, bake for 30 minutes can be, out of the oven immediately inverted.

Five, egg white coconut cake

Ingredients: 120 grams of shredded coconut, 3 egg whites, 30 grams of granulated sugar, 20 grams of flour, 2 drops of almond flavor

Practice:

1, 100 grams of shredded coconut into a large bowl, and the other 20 grams into a small bowl and set aside. Sieve the flour. Separate the egg whites from the eggs. Weigh the granulated sugar and set aside.

2: Beat the egg whites with chopsticks. Mix the shredded coconut in a large bowl with the flour, granulated sugar and almond flavoring, pour over the egg whites and mix well. Form into a ball with your hands, then roll a layer of shredded coconut in the small bowl of shredded coconut and press into shape using a mooncake mold.

3. Line a baking sheet with baking paper and code the pressed shredded coconut cakes into it. Preheat the oven 5 minutes in advance and bake at 170 degrees Celsius for 10 minutes.

Six, lemon and honey bean muffin

Raw materials:

Low gluten flour 220 grams 1 teaspoon of baking powder (5 grams) Salt 1/4 teaspoon (1 gram) 100 grams of butter 60 grams of sugar Eggs 2 lemons half Yogurt 100 ml Honey beans in moderation

Practice:

1, mix the baking powder, salt and flour sieve standby.

2, soften the butter at room temperature, put it into a clean large bowl, and beat it with granulated sugar in three batches. Then pour in the beaten egg and beat until puffed (about 3 times). Pour in the yogurt and lemon juice and continue to beat well.

3. Pour in the flour in three batches, turn from bottom to top and mix well, then add the appropriate amount of honey beans, mix well, pour into paper cups, 7 minutes full. (If you like the explosion effect on the surface, you can pour it to 8 minutes full.)

4, preheated oven, 170 degrees, placed in the middle of the baking rack, baking 40 minutes, take out without inverted

seven, invincible simple cherry pie

Raw materials: (9-inch pie plate can be done in 2 portions)

Low-gluten flour 200 grams of butter 100 grams of sugar 40 grams of water 1 tablespoon (15 ml) Eggs a Sugar soaked cherries in moderation

Directions:

1. Pour the low gluten flour into a large bowl, add the butter, granulated sugar, and rub with a claw to form even particles. Pour in the beaten egg and water, and form a dough, put it into a plastic bag, or seal it with plastic wrap.

2. Chill the wrapped dough in the refrigerator for one hour, then remove from the refrigerator. Sprinkle a little flour on the board, roll out the dough into a sheet, place it in a baking dish, gently straighten and press the edges of the crust, remove the excess, and prick small holes all over the bottom with a fork to prevent the bottom from preheating and bulging during baking.

3, put a piece of baking paper on top of the crust, and then put a pressed stone (I didn't have one, so I put a small baking mold and green beans), preheat the oven, put it in the bottom of the oven, 200 degrees, and bake for 20 minutes.

4, take out the pressings and baking paper, put in the sugar dipped cherries and continue baking for 10 minutes.

Eight, Christmas Cookies

Ingredients: (about 60)

Low gluten flour (gluten can also be): 290 grams, powdered milk: 30 grams, butter: 240 grams (softened at room temperature, do not heat into a liquid), powdered sugar: 80 grams, sugar: 60 grams, salt: 1/2 tsp, egg: 70 grams (1), milk: 30 grams, green tea powder (or cocoa powder): the right amount

Methods:

1. Beat the softened butter at room temperature in a large bowl until the butter becomes lighter in color, slightly larger in volume, and feathery, then add the sugar, powdered sugar, and salt in small batches, and continue to beat until the sugar is dissolved.

2. Add the egg and milk in batches and mix well with an electric whisk.

3, flour + milk powder sifted, add little by little, cut in with a rubber knife like chopping vegetables, never stir in circles.

4, baking sheet pre-lined with parchment paper. When placing the blanks on the baking sheet, leave spacing between each cookie. (At this time: preheat the oven 180 degrees)

5, 180 degrees, put the oven on the top (or middle) bake until the edges of the coloring can be, it takes about 15 minutes. The last few minutes to watch a few more times, lest the paste. After baking, immediately put on a rack to cool, completely cooled and sealed for storage.

9, soft cow tongue cake

Raw materials:

Crust: 100g high gluten flour 100g low gluten flour 100g lard (butter or ghee) 40g powdered sugar 40g boiled water 70g cold water 70g

crisp: 90g low gluten flour lard (butter or ghee) 33g

sugar: low gluten flour 175g powdered sugar 150g maltose 150g cooked white sesame 20g water 75g

Practice:

1, the oil skin: 70g boiling water into the flour mixing and mixing, and then in turn into the lard, powdered sugar, cold water, mixing. After kneading into a ball, wrap it in plastic wrap and let it molasses for about 15 minutes.

2, shortening: mix the flour and lard and knead well, wrapped in plastic wrap, also molten for a while, so that the flour and oil fully integrated.

3, sugar filling: mix the flour, powdered sugar, add maltose, stir first, then add water in stages, depending on the specifics of the sugar filling (I put too much today, it was a little wet), and finally add cooked white sesame seeds, knead well.

4, molten oil skin and shortening, each divided into 10 parts.

5: Knead the shortening into a small ball, roll the dough into a circle, wrap it around the shortening, seal it, roll it out, and then roll it up. Place each dough ball in plastic wrap for 10 minutes.

6: Roll out the dough again and place in plastic wrap for 10 minutes.

7: Roll out the dough one last time and place in plastic wrap for 10 minutes.

Note: In steps 5, 6, and 7, the dough is rolled out 3 times. This is so that the dough and oil can be fully integrated, and the texture of the finished snacks is better. Hehehe, but when it comes to making it, it's a bit tricky.

8. Take a dough, roll it into a circle, wrap it in sugar filling, close it, turn it upside down and roll it into an oval shape.

9: Place a skillet over low heat, no oil needed, put the beef tongue cake in, flip it over after a few minutes, and when both sides are golden brown, it's ready. (Note: must be a small fire, and do not put the oil Oh ~ ~ ~ ~)

Ten, creamy whole egg sponge

Ingredients:

Whole egg 4, 80 grams of granulated sugar, 120 grams of low gluten flour, custard powder 5 grams (can be replaced by powdered milk), 30 ml of salad oil (2 tablespoons), 30 ml of water, milk or juice (2 tablespoons)

Methods:

1.

1: Mix low gluten flour and custard powder, sieve 3 times and set aside.

2: Prepare a bowl of 40-degree warm water, beat the egg into the bowl and place it in the bowl of warm water.

3. Whip the eggs with a whisk and add granulated sugar one by one after fish-eye bubbles appear.

4. Sift the flour into the whipped egg batter one at a time, and toss from the bottom to the top until no flour particles remain.

5, along the batter around the drizzle into the salad oil mix, and then along the batter around the drizzle into the water version, until completely uniform. (Preheat the oven at this time.)

6. Grease the inside of a baking mold with a little oil, and knife the batter into 7 or 8 minutes full.

7, oven 180 degrees, baking 35 minutes. No need to invert!

Eleven, creamy chocolate sandwich bread

1, the dough into 6 parts.

2. Roll out into a long circle. (Just don't look at my picture, I've never had success rolling it out the way I want! Usually if you want to roll it out round, it comes out square. If you have to roll it out square, it may come out triangular, ugh!)

3. Fold in half from 1/3 and turn over to straighten.

4: Wait for the last fattening. (Preheat the oven at this point.)

5: Pour the salsa into a laminating bag, cut a tiny slit in the bottom of the bag, and squeeze curves into each doughnut. (It's okay if you don't, but you'll be letting the mouth bars miss out on a superb taste experience.)

6, gently drizzle a layer of egg wash, put it in the oven. 180 degrees Celsius, bake for 20 minutes in the lower layer, take it out, drizzle another layer of egg wash, put it in the upper layer and continue to bake for another 10 minutes, and it's done! (Everyone's oven capacity and structure is different, please make your own adjustments ha!)

7: After cooling down, cut it in the center, put in the cream, sprinkle with chocolate chips, and then it's ready to serve! (According to their different preferences, you can choose jam, sausage, lettuce ...... (According to their different preferences, you can choose jam, sausage, lettuce, do sandwich Oh)

Twelve, French sponge cake

Raw materials: egg yolks 5, 20 grams of sugar, 5 egg white, 60 grams of sugar, 120 grams of low gluten flour, 80 grams of dissolved butter

Practice:

1, will be the egg whites whipped to wet foams, in small batches to add sugar whipped veil. (Beat the whites first, then beat the yolks, so you don't have to brush the whisk, roar ~ ~)

2, beat the egg yolks, add the fine-gauze sugar, and beat with a whisk (fewer yolks, it is recommended that you use a small bowl or tilt the bowl on its side to beat)

3, pour the whipped yolks on the egg whites, and turn the bottom to mix well.

4, add the flour in small batches and stir, do not draw circles ！！！！！ (Preheat oven at this time)

5, gently pour dissolved butter into the batter and stir. (Tip: butter first along the perimeter of the drizzle a circle, the remaining, gently drizzled on the surface of the batter )

6, 180 degrees, 30 minutes. Remove from the oven and remove the greaseproof paper.

Thirteen, sesame toast

High-gluten flour: 240 grams (if in the country, buy bread flour can), milk powder: 7.5 grams (1 + 1/2 tablespoons), salt: 4.5 grams (1/2 tsp), milk: 150 grams, sugar: 20 grams (2 tablespoons), baking powder: 5 grams (2 tsp), butter: 20 grams, sesame seeds: 25 grams (if you like to eat), you can also put more). Oven temperature: 180 degrees Celsius, bake for 20 minutes on the bottom shelf, then move to the middle shelf and bake for another 10 minutes.

1: Mix together the high gluten flour, milk powder, and salt.

2: Warm the milk a bit, about 50 degrees will do. Pour the warm milk into the bowl with the sugar and baking powder, stir evenly, and wait for 10 minutes.

3. Pour (2) into the high-gluten flour, pour into (1) and knead like crazy.

4: Add the butter in batches and keep kneading, crazy ah crazy ~ ~ ~ ~

5: After kneading, put it in a warm place and wait for it to get fat!

6, after the second fermentation (fat once, lose weight, then fat, then lose weight, it is called the second fermentation!) , cut it into 4 parts.

7, rolled into a sheet, rolled into a roll, shaped into a baking sheet. Wait for the last fattening.

8: Brush the top with egg wash and preheat the oven 10 minutes before putting it in.

9: Bake at 180 degrees Celsius for 20 minutes on the bottom shelf, then move to the middle shelf and bake for another 10 minutes.

Fourteen: Apple Buns

1: Divide the fermented dough into 10 portions.

2. Roll it out, put in the filling, close it like a bun, then turn it over and shape it. (I should have put apple filling, but I used the leftover winter melon and coconut filling from my wife's pancake, so you can put any filling you like into it!

4, fermentation until double in size, brush with egg wash. (Preheat oven at this time)

5: Cut two thin apple slices and place on top of the dough.

6, put into the oven, 180 degrees. Bake for 20 minutes on the lower shelf, then take out, brush with egg wash, and place on the upper shelf of the oven for another 10 minutes. (According to the different ovens, please make your own adjustments ha!)

Fifteen Green Tea Cookies

Ingredients: (about 30 pcs), low gluten flour (medium gluten can also be used): 145g (about 1+1/2 cups, use a spoon to loosen the flour and then measure), powdered milk: 15g (2 tbsp), butter: 120g (softened at room temperature), powdered sugar: 40g (5 tbsp), sugar: 30g (2+1/2 tbsp), salt: 1/4 tsp.

2. Add the egg and milk in batches and mix well with an electric whisk.

3, flour + milk powder sifted, add little by little, cut in with a rubber knife like chopping vegetables, never stir in circles.

4, baking sheet pre-lined with parchment paper. When placing the blanks on the baking sheet, leave spacing between each cookie.

5, 180 degrees, put the top layer of the oven (or middle layer) baked until the edges of the color, it will take about 15 minutes. The last few minutes should be watched a few more times, lest they get mushy. Cool on a rack immediately after baking, and store in an airtight container when completely cool