1, meat floss vegetable cake┄
Many people want to make cakes at home, but there is no oven. The cake shared by Rong Er today can be made without an oven. Vegetable floss is nutritious and delicious, and it won't get angry when steaming!
[List of Ingredients] Lettuce 100g, 60ml of clean water, 3 eggs, cooking oil 10g, cooking oil 10g, 20g of sugar, and appropriate amount of meat floss.
[Production Steps]
1. First, boil a pot of water. After boiling, put 1 00g of lettuce in scalding water1min, take it out and put it in a juice cup. Add 60 ml of clear water to make lettuce juice.
2. Separate the egg whites and yolks of three eggs, add 10g cooking oil to the yolks, add 10g cooking oil several times after mixing, and pour the prepared lettuce juice while stirring until it is smooth and sticky, which is probably the case.
3. Add 20 grams of sugar to the egg white in three times and beat it into a small hook state with an eggbeater. It is enough to lift it with a small tip. Add half of the protein to the batter, stir it from outside to inside with a shovel, and add the remaining half after stirring evenly;
4. Prepare a bowl, spread a layer of baking paper on the bottom, pour all the prepared batter in, and put it on the table and shake it again. Sprinkle a layer of meat floss on the surface, steam it in cold water for 40 minutes, and turn off the heat for 5 minutes. Delicious vegetable floss cake is ready;
Gently press the soft cotton, and the cake made in this way is green, beautiful in color, appetizing, and has floss and lettuce, which is very nutritious and healthy, without oven and butter. Steamed cakes are simple and won't get angry when eaten!
2. hurricane cake
Qifeng cake must be a must-have dessert for every baking enthusiast. Whether you are an expert or baking white, you will love it very much, because it tastes soft and delicate, sweet but not greasy. Eat it and you will love it. To be a successful Qifeng, the operation details are very important. Every step should be done carefully, not carelessly!
【 List of Ingredients 】 60g milk, 25g sugar, 50g corn oil, 85g low-gluten flour, 5 eggs, a few drops of white vinegar, 65438+ 0.5g salt and 50g sugar.
[Production Steps]
1, 60g of milk, 25g of sugar, 50g of corn oil, stirred with a manual eggbeater until emulsified, and the emulsified state is that milk and oil are completely blended, and no oil flower can be seen, which is a bit like yogurt;
2. Sieve in 85g of low-gluten flour. The gluten of low-gluten flour is easy to agglomerate, so it must be screened once or twice to make the internal structure of the finished product delicate and soft. Put the flour into emulsified milk and oil, and beat it into a zigzag shape with a manual eggbeater until there is no dry powder. Do not stir in circles to avoid gluten. Because there is no egg yolk, the batter is thick and has no fluidity, so you can stir it like this without excessive stirring;
3, 5 eggs, egg white, yolk separation. Add the egg yolk to the batter just stirred, with as little protein as possible. If the yolk contains protein, the batter will harden easily. If you use the post-egg method, the egg yolk paste will be more easily stirred evenly, which is more suitable for novice operation and standby.
4. Then deliver the protein. The protein beating container must be clean, water-free and oil-free. Add a few drops of white vinegar and1.5g salt and start to deliver the white vinegar without lemon juice at a medium speed, which not only removes the odor but also helps to deliver the protein. Salt is a natural improver of flour, which can increase flavor;
5, protein delivery is very important, divide 50 grams of sugar into three steps: 1. Add 1/3 sugar to the protein and stir at medium speed; 2. Add 1/3 sugar to the coarse foam and adjust it to high speed; 2. When the foam is fine, add 1/3 sugar and corn starch and stir at medium speed; Finally, turn it over a few times at low speed until the lines deepen, the eggbeater has a little resistance, and the pastry becomes delicate and shiny;
6. Take one third of the egg white cream and put it in the yolk paste. In this step, you can draw a Z-shape with a hand mixer and mix it evenly, which is easier than a scraper. Pour the evenly stirred batter back into the egg white cream and change the scraper to mix evenly.
7. After stirring evenly, find out the mold, about 20 cm away from the table, and slowly pour it into the mold for seven or eight minutes, not too fast, to avoid injecting a lot of air to produce big bubbles;
8. Send it into the preheated oven, vibrate slightly, fire at 130 degrees for 20-25 minutes, and then turn it at 150 degrees for 20-25 minutes (depending on your oven). The surface of Qifeng baked at this temperature will not crack and is very smooth. In fact, a slight crack on the surface is not a failure, as long as it is not a big explosion or a mushroom head.
9. Back-off, demoulding after cooling, and naturally cooling for at least one hour.
Take a look at the demoulding, the internal structure is exquisite, and then cut it open. The elasticity is as usual, and the pores are relatively uniform, without particularly rough pores. This is also my first time to hand in my homework, and my grades are quite satisfactory;
Although there is a slight retraction, it is because the oven is not completely preheated, so I suggest that you can preheat in advance, quickly stir the batter, enter the mold, shake the mold, enter the oven in the following order, observe the coloring situation for the last ten minutes or so, and then leave the oven, shake the mold, reverse, cool and demould!
3. Strawberry mousse cake.
Mousse cake is a frozen dessert, especially suitable for summer. It is called "French Kiss in Cool Summer", and the mousse cake made in this way is cool but not cold. It's cold, waxy, sour and sweet, and it's delicious. You can't resist it!
[Ingredients List] Cheese 100g, digestive biscuits 85g, butter 30g, strawberry 100g, milk 70g, gelatin tablets 10g, whipped cream 200ml, sugar 30g, and lemon juice 2 drops.
[Production Steps]
1,100g cheese (mascarpone cheese) is softened first, 85g digestive biscuits is used as the bottom of the cake, and it is mashed with a rolling pin to be as delicate as possible, and set aside for later use;
2. Melt 30 grams of butter in (hot) water, add cookies and mix them evenly, pour them into a 6-inch cake mold, flatten them and put them in the refrigerator for later use, and finish the cake at the bottom;
3. Wash strawberries now. There are no strawberries in the market this season. I bought it online and it tastes sour and refreshing. 100g strawberry and 30g milk are beaten into strawberry jam. Cut 10g photographic film into small pieces and soak it in cold water until it becomes soft. Take them out and put them aside.
4. Heat 40 grams of milk in water, and put it into soft gelatin tablets after heating. After stirring, set aside and cool. Completely softened cheese is sent to a smooth state with warm water, and it must have no graininess;
5, 200 ml whipped cream is also delicate, add 30 grams of white sugar several times until there are several lines, add 2 drops of lemon juice to the milk, add strawberry puree and mix together;
6. Add it into the cheese several times, add the rest after mixing, stir together until smooth, then add a small amount into the whipped cream several times, and stir until smooth, delicate and particle-free. The mousse paste is ready;
7. Finally, cut the strawberries, first cut them in half to decorate the periphery, and cut a little in the middle. First, put the big strawberries around the bottom, pour in half the batter, then add the strawberry granules, and continue to pour in the remaining mousse paste;
8. Shake gently to make the surface of the mold smoother, and put it in the refrigerator for 4 hours before demoulding;
9. Don't take it off directly when demoulding. First, heat the periphery of the mold with a hot towel, or directly blow it around the wood wire ring with a hair dryer. When the mousse circle can shake, be careful to take off the film.
A little embellishment on the surface will make a beautiful mousse cake. This cake is very delicate and mellow, with a lot of whipped cream and cheese, and strawberry puree adds fresh fruit flavor, sour and sweet, just like first love. What troubles can't be solved by eating a strawberry mousse cake? Take two bites if you have one ~
4.cloud cake
This is a cloud cake suitable for newcomers to practice their hands. It is not only simple to make, but also delicious, beautiful, soft and sweet to the touch, and melts in the mouth. The internal tissue looks like cotton candy, soft and moist, and the entrance is delicate and soft as a cloud. Taking a bite is like melting in your mouth, giving taste buds a magical feeling and full of happiness!
【 List of ingredients 】 3 eggs, 20g sugar, 20g corn starch and appropriate amount of cereal.
[Production Steps]
1. First, put three eggs in a bowl to separate the egg white from the protein. Bowls containing egg whites and albumens must be water-free and oil-free. This step is crucial. Adding lemon juice to egg white, if not, replacing it with white vinegar, which can not only remove the fishy smell, but also promote the transportation of protein;
2. Add 20 grams of white sugar in batches, and add the white sugar once until it is rough. Turn to the highway and continue to play. Pay attention to every corner and add the remaining sugar when there are lines;
3. Finally, after adding 20 grams of corn starch, continue to spread. Corn starch can absorb excess water in protein cream, making protein cream more stable and not easy to defoam;
4. There is a little resistance in the beater, and the egg white cream becomes delicate and shiny. As long as the eggbeater is lifted with a short hook or a small tip, the beaten egg white cream will not slide even if it is reversed, otherwise the egg white cream will be too soft, with insufficient support and easy to collapse when it is cold.
5. Move it to the baking tray with a scraper and scrape it into buns. I will slowly sort out all the piles, spread them evenly from bottom to top, and sprinkle with cereal. It can also be crushed with all kinds of nuts, which tastes great. The green embryo of cloud cake is completed;
6. Put in the oven preheated in advance, middle and lower floors 150 degrees, 20 minutes. The specific time and temperature depends on the temperament of not using the oven. Observe the coloring situation at any time and adjust it in time. If the surface coloring time is fast and heavy, lower the oven temperature. If the surface is still completely uncolored, it is necessary to appropriately extend the baking time and take it out.
This cloud bread is sweet enough, and you don't need to sprinkle powdered sugar to eat it yourself. Its value is already high! It's the same as Sophie. It tastes best when it's hot. If left for a long time, it will shrink. You can tear it with your hands or eat it with a spoon!
5. Matcha muffin cake
[List of Ingredients] Low-gluten flour 150g, 2 eggs, 55g corn oil, 60g milk, 50g fine sugar, 5g baking powder, 5g matcha powder and appropriate amount of almond slices.
[Production Steps]
1. Mix milk and corn oil, add cow eggs and sugar, and stir well;
2. Sieve the low flour, baking powder and matcha powder;
3. Stir well, put it in a paper cup, and add a proper amount of almond slices; Bake in oven 180 degrees for 25 minutes.
These are some delicious and easy-to-use desserts for beginners that I recommend. They are all sweet, soft and delicious food. At the same time, the ingredients used in these desserts are also the most common, not only delicious but also simple. You can try it if you are interested ~