When making the cake, I left some egg yolk and egg white.

When I made mousse, I left some mousse paste and sandwiches.

Some cream will be left when decorating flowers.

After the cake embryo is cut, there is still a lot left.

It's too wasteful to throw away, and I don't know what to do if I keep it ~

to tell the truth

If the waste is well used, the cost can be reduced by 30%

It can even double its appreciation.

Small profits but quick turnover, low cost and luxurious taste.

Try it with Xiao Ou ~

0 1

Protein processing mode

After the egg tart and custard are eaten with egg yolk, protein becomes a part of the leftovers. So, what about the rest of protein?

Many dessert shops in Tokyo will make egg whites into oval duckwatts, and add sandwiches such as cream, custard sauce and ganache in the middle to make them delicious desserts.

Dakwaz

manufacturing method

formula

Protein 100g, sugar 30g, dry protein 2g.

Cold weather powder 2g (seaweed extract, similar to agar)

60g almond powder, 60g sugar powder, 15g low powder.

manufacturing process

1, beat the egg white to 6, and add the rest materials to make a French egg white cream.

2. Stir well, add it into the egg white cream, stir well, then squeeze it into the mold, smooth it, take the mold away, and sprinkle powdered sugar twice.

3. Let the powdered sugar penetrate into the batter every five minutes, put it in an oven at 180℃ and bake for about 12 minutes. When it gets cold, squeeze a sandwich, usually cream or Ganes.

02

Treatment method of protein cream

Pavlova, an Australian dessert, is actually a low-temperature slow-baked pastry, which is almost as difficult as sending French pastry. The method is simple and has high value, so it is suitable as a party snack.

Because the taste is sweet, most of them will be paired with sour fruit to balance the taste. It tastes like a sugar shell outside and soft cotton candy inside.

Angel cake, a sponge/Qifeng without egg yolk, is white in color and tough in taste, which is a good way to solve more than three kinds of protein.

Traditional angel cakes are oil-free and water-free. The method is to mix egg white cream with low flour and bake. Now a version with vegetable oil and milk is derived, just like ordinary Qifeng.

03

Combing method of bread crumbs

formula

Proper amount of bread crumbs, 200ml of fresh cream.

2 eggs, 40g sugar, and 0/0g butter/kloc.

manufacturing process

1. Butter is softened by water; Preheat the oven to 170℃. Cut the bread crumbs into small pieces of about 2 cm. Brush the softened butter evenly in the bowl.

2. Cream, eggs and sugar are mixed together and stirred into egg milk.

3. Put the toast in the egg milk, take it out and put it in a bowl after it is fully absorbed. (You can also add some fruit or nuts. ) Bake in the oven 15 minutes.

Or dried and ground into powder, it becomes bread crumbs for crying the child next door. Chicken chops or crispy meat are not too delicious!

In fact, as long as the principles and characteristics are mastered, there can be countless combinations of baking, so imagine the remaining scraps, and they still have many functions to play!

04

Treatment method of cake leftovers

In Japan, "cake lunch" attracted people's attention. At first, the commodity value of 35 yuan RMB was realized by using discarded cake scraps.

The idea of this cake lunch comes from the candy store-roll &; CHOU, located in Ju Chi Town, Kumamoto Prefecture, has been selling cake rolls and cream puffs since it opened on 20 14. Because of its exquisite materials and variety, it is very popular in the local area.

This cake lunch is like mom's lunch. It's full of everything you want to eat. Under the smooth cream, there are all kinds of cake rolls and fresh and delicious fruits, which make people want to stop.

These shops carefully handle scraps, reduce the loss and waste of ingredients, and create new delicious food, which can be described as killing two birds with one stone. Store managers and bosses are trying to reduce the daily loss reporting rate. This method is worth learning!

05

Paste material treatment mode

Here, I mainly talk about the French mousse paste with very strong molding ability. French mousse is very rich in layers, and transparent cups are the most suitable platform for its display.

Sandwich layer and mousse layer, their color matching is very eye-catching. At the same time, you don't have to stick to the form when using cups. Use your imagination ~

If it is cheese paste, in addition to the commonly used digestive biscuits, you can also add the bottom of the cake to make cheesecakes with different flavors.

It can be crispy whole grains, Oreos for baking, etc. , and can be used as the bottom of the cake ~

PS: The cheese paste here uses a baking-free formula. Suppose you use a formula that requires a water bath, either replace the glass cup with a small wooden wire ring or replace the glass with high-temperature resistant glass to avoid the damage caused by high-temperature cracking ~

06

Step combination and collocation

Leftover toast+scrambled eggs/other scraps = sandwich?

All-round options for cleaning up leftovers-sandwiches, sweet and salty, any combination of ingredients, two pieces of toast with everything, whether it's selling or making your own brunch, are excellent choices.

Qifeng cake+cheese custard/yogurt/fruit = dessert cup

Who doesn't love dessert cups? Simple to make, rich in taste, and the leftovers are combined into a popular leisure dessert, which is delicious and peddled ~

Toast edge+butter+egg liquid+milk = French toast?

A corner of toast, wrapped in butter and egg liquid, fried in a pot, is a complete French toast breakfast, simple and delicious.