Recipe introduction
1. Practice 1 Don't stir too much after adding emulsifier, or the pores of the cake will be too large, which will affect the dense taste. 2. When making sesame paste, sesame powder can be used to adjust the appropriate hardness.
material
Protein 250g, fine sugar 90g, low-gluten flour 165g, emulsifier 45g, soybean milk 120g, salad oil 45g, honey 20g, sesame cream 200g, white cream right amount, decoration right amount: cooked almond horn right amount.
working methods
1. Mix egg white, fine sugar and sieved low-gluten flour with a blender, then add emulsifier and continue to stir until it is shiny and dry, then add soybean milk, salad oil and honey and stir evenly for later use.
2. Take a clean baking tray, spread baking paper on it, pour in the formula 1 and smooth it with a scraper, put it in the oven 190 C╱/below fire150 c, bake for 20~25 minutes, take it out and let it cool.
3. When making sesame paste, add a proper amount of white paste into sesame powder and stir evenly for later use.
4. Coat the cake with sesame cream, roll the baking paper with a stick, roll the cake into a cylinder from the inside out, let it stand for 5~ 10 minutes, then coat the surface with white cream and dip it in the roasted almond horn.
Low fat tofu cake
Recipe introduction
When baking the cake, the oven temperature should not be overheated, otherwise it will affect the thickness of the cake after baking.
material
60g of soybean milk, 85g of salad oil, 0/00g of low-gluten flour/kloc-,20g of corn flour, 250g of protein, 90g of fine sugar and 200g of stuffing.
working methods
1. Mix soybean milk and salad oil well, add sieved low-gluten flour and corn flour and mix well until there are no particles.
2. Stir the egg whites and fine sugar with a blender at medium speed until they become shiny and dry.
3. Take out the protein of 1/3 from Exercise 2 and mix it with Exercise 1, then add the remaining protein and mix it evenly with a scraper.
4. Take a clean baking tray, spread baking paper on it, pour it into Method 3, smooth it with a scraper, put it in the oven, heat it at190c/5850℃, lower it at 150℃, bake it at15 ~ 20min, and take it out to cool.
5. Cut the cake in half, put the red bean stuffing on the surface of one layer of cake, then stack the other layer of cake, cut it into a square with a length of 5 cm and a width of 4.5 cm, and brand the surface with a soldering iron.
"Fool" rice cooker version of tofu cake
material
One piece of tender tofu, white sugar, salad oil, two eggs, muffin powder 100g (thin powder or starch instead of OK, the amount is halved).
working methods
1, the tender tofu is crushed and the water is filtered as much as possible.
(Microwave heating for 3 minutes can be very fast)
2. After the eggs, sugar, salad oil and flour are mixed evenly, throw the tofu in and mix well.
Of course, you can use butter instead of salad oil, but personally, the taste difference is very small. If it is for health reasons, salad oil is still advocated. )
3, rice cooker according to cooking
I used the baking function of the rice cooker for 35 minutes.
4. Don't take it out when it is cooked. Like cheesecake, it collapses when cooked.
Tofu cheesecake
material
Tofu cheesecake ... smooth and delicious (no oven)
Ingredients (6-inch cake size)
70 grams of cream cheese
Tofu flower/tender tofu 180g
25 g sugar
7 grams of gelatine powder
Cream 120g
Cake slice 1 slice
Coconut meat 30 grams
working methods
1. Tofu is soaked in hot water first, and some water is filtered out.
2. Beat the cream cheese until soft, and add sugar until soft.
3. Add tofu to the cheese and stir well.
4. Make a whipped cream.
5. Dissolve gelatine powder in water, add cheese, add (4) and stir evenly.
6. Add coconut meat in (5) and stir well.
7. Put the cake slices into the mold, then pour them into (6) and freeze them in the refrigerator for two hours.