Finger sponge cake

Egg yolk 15g

Young sand a 10g

Protein 30 grams

Young sand b 15g

Low powder 25g

Raspberry syrup

Water 25 ml

Young sand 25g

50g raspberry pulp

Liqueur15ml

25 ml of mineral water

Cream cheese

Protein 50 grams

Young sand a 10g

Water 18g

Young sand b50g

Cream cheese (room temperature)100g

200 grams of whipped cream

Raspberry sauce

75 ml of water

Sugar 75 ml

Mume100g

Liqueur 10- 15g

The method of Anjou cupcakes

First of all, everyone is curious about the appearance of Anjou rouge. French mousse with gauze is rare ~ It shows that the traditional method is to filter the moisture of French goat cheese with gauze, so the texture of gauze is the characteristic of Anjou. When you see it, you will know the practice steps of Anjou ~ Anjou Cupcakes.

This is the tool that Anjou first practiced. The second step of anjou rouge cupcakes.

The main body of Anjou is a mixture of Italian protein cream, fresh cream and cream cheese. At the beginning, after mixing, it is squeezed into gauze, refrigerated overnight, and naturally filtered out, which is a small point without water. Now the cream cheese we buy, such as kiri, has low water content. We left out the step of filtering water and kept the characteristics of gauze, which is a brand name ~ the third step of Anjou Cupcake.

Make finger sponge cake first in the first year. Mix egg yolk and young sand evenly. If you don't mix, just weigh together and let it stand, it will agglomerate!

Step 4: Send egg whites and young sand B to Anjou Cupcakes.

Step 5: Add the egg white into the young sand B for three times and send it to the Anjou Cupcake in the state shown in the figure.

Select a part of the egg white cream and stir it evenly, then pour it back into the rest of the egg white and stir it evenly. The sixth step of Anju cake.

Sift in low-gluten flour, stir well, and put it in a framed bag. Step seven.

Extrude a circle smaller than the mold, sift the powdered sugar twice before entering the oven! Sift it twice ~

The reference temperature is170 7-8 minutes. Step 8: Refer to Anju Cake yourself.

Baking turntable to cool Anjou cupcakes. Step 9

Raspberry syrup is made by boiling water with young sand, adding chopped fruits, mixing and boiling, turning off the fire, cooling with ice water, or naturally cooling, adding liqueur (alcohol will evaporate without cooling).

Mineral water is added according to the degree of sweetness and sourness you like. I like rich people without anjou rouge cupcakes. Step 10.

Soak the finger sponge cake in raspberry syrup, take it out and put it on the drying net to dry Anjou cupcakes naturally. Step 1 1.

The main body for making cream cheese

Boil the egg white with young sand A, water and young sand B until 1 15. When cooking, less stirring will return to the sand. Pour the cooked syrup into the egg white cream. Be careful not to pour it on the basin wall or the egg head. It will quickly cool to form a candy bar and can only be poured on the egg white. Step 12.

Step 13: Sift back the cream cheese at room temperature, and mix a small amount into the Italian protein cream several times.

Beat the light cream to 70-80%, mix 1/3 into the cream cheese mixture in the previous step, and then mix with the rest of the cake in Anjou. Step 14.

Raspberry sauce, forgot to take a picture. Boil sugar and water. Take 50 ml of sugar water and chopped fruit. If you like it thicker, you can cook it for a long time. It can also be boiled and used directly. After turning off the fire and cooling completely, add liqueur, refrigerate, refrigerate, refrigerate! Important to say it three times ~ the making steps of Anjou Cupcakes 15

Cut the gauze and wrap it. Wash with boiling water, wring out Anjou cupcakes before use. Step 16.

How to squeeze into 1/2 cream cheese anjou cupcakes? Step 17

Step 18 directly squeeze into the container of Anjou Cupcakes without gauze.

Put the finger sponge cake in the middle, be careful not to touch the gauze, which will stick to the colorful Anjou cake. Step 19.

The 20th step of putting raspberry cake in Anjou.

Fill the remaining cream cheese, twist the gauze and make it look like a flower as much as possible ~ Step 2 of Anjou cake1

Refrigerate for an hour, and you can eat Anjou cupcakes. Step 22

You can also go to the gauze to set the plate ~

In the past two days, everyone tried their best to screen Anjou's cupcakes, and the parents commented that they were delicious and fried. The demon group manager also said that all the group discussions about Anjou were blown up. So, I offer Anjou rouge, and I hope everyone will hand in their homework? So I'm motivated to come up with new recipes? How to make Anjou Cupcakes Step 23

skill

If there is no raspberry liqueur, it can be omitted. I try to use Cointreau instead, which will change the taste. So if you don't have wine, you don't need it. Preserves the natural sour taste of raspberry ~ this is a kind of wood without gelatin condensation, which melts in the mouth. Enjoy the food?