Angel Cake

Ingredients:

6 egg whites, 1 tsp cream of tartar, 120g sugar, 1/4 cup milk, a few drops of vanilla extract , 90 grams of low-gluten flour, 1/4 tsp of salt

Method:

1. Place the egg whites and tartar powder in a steel basin without a trace of oil, water or Egg yolk (otherwise it will not be beaten)

2. Beat the egg whites with a whisk, add sugar after beating for 1 minute and continue beating

3. Beat for 6 to 7 minutes until wet foam ( That is, pick up the egg whites with the egg beater and the tip will droop), it does not need to reach hard peaks like a sponge cake

4. Remove the egg beater, add milk and vanilla extract, and mix gently with a rubber spatula

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5. Sift in the flour and salt and mix well. Do not over mix.

6. Pour the batter into a 9-inch hollow donut-shaped mold and smooth the surface.

7. Bake in the oven at 190 degrees for 25 minutes. If the surface is cracked and slightly charred, it will be cooked when pressed.

8. Use a knife to cut around the mold, turn it over and smash it hard , the cake will fall out immediately, the angel cake is tough and will not break.

2》Cream strawberry cake

Basic materials

Utensils: baking pan (12x25cm ) 1 piece

Ingredients:

2 eggs (beaten), 35g sugar, a few drops of vanilla extract, 1-2 tablespoons of fresh milk, 25g low-gluten flour, corn flour 25g, 1/4 tsp baking soda, fresh cream ingredients, 250g fresh cheese, 1/2 cup fresh cream, 30g sugar, a few drops of vanilla essence, 25-30 strawberries, appropriate amount of mint leaves

Method :

1) Place parchment paper on a baking sheet, then put it in the oven to preheat to 18 degrees.

2) Sift 25g of low-gluten flour, 25g of corn flour, and 1/4 tsp of baking soda, stir evenly and set aside.

3) Remove the water from the fresh cheese in the fresh cream material to about 180g.

4) Pour the egg yolks and granulated sugar into a clean steel basin, and heat them with insulated water until they are thick.

5) Add fresh milk and process in step 2 Add the A ingredients and mix thoroughly. Pour into the baking pan and bake at 180 degrees for 12 minutes.

6) Remove the cake from the baking pan after it cools.

7) Whip the fresh cream until it foams by cooling it with ice water. Then divide the sugar into 8-9 equal portions and slowly add them and beat evenly. Finally add vanilla extract and mix well.

8) Remove the stems from the washed strawberries, leaving only 2-3 for decoration.

9) Spread the fresh cream processed in step 7 evenly on the cake, and cover it with stemmed strawberries.

10) Place in the refrigerator for 20-30 minutes and then decorate the surface of the cake with the remaining whipped cream. Place strawberries and mint leaves on top and put it in the refrigerator for 20-30 minutes and it's done.

Note:

In addition to using egg yolks for the sponge cake, non-sticky corn flour is used as flour. Use fresh cheese with high nutritional value instead of high-calorie fresh cream to reduce calories. Coupled with strawberries rich in vitamin C, this dessert is both beautiful and nutritious.

3》Recipe name Tomato Cake

Basic features: stomachic and blood nourishing

Basic ingredients:

3 eggs, minced meat 50 grams each, 20 grams each of dried shrimps and fried peanuts, 2 tomatoes, 20 grams of peanut oil, 10 grams each of minced green onion and minced ginger, and a little each of refined salt, MSG and cooking wine.

Preparation method:

1. Crack the eggs into a bowl and beat evenly;

2. Chop the sea rice and peanuts into powder and add In a bowl, add minced meat, egg liquid, minced ginger, green onion, refined salt, monosodium glutamate, and cooking wine, and stir evenly;

3. Put the peanut oil in the wok, pour in the mixed egg liquid, and stir with a slight Simmer for 15 minutes, take out to cool, and cut into patterns;

4. Cut the tomatoes into large thin slices, place them around the plate, and place the cut cake in the middle of the plate.

Efficacy: Strengthen the stomach and nourish blood.

Usage: Eat with meals.

Application: Suitable for those with weak spleen and stomach, poor food and intake, anemia and fatigue.

4》Zhejiang Orange Cake

Features cake-like soft texture and attractive color.

Materials

Materials

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6 pieces of chocolate pie, 250g of orange juice, 60g of egg yolk, 50g of caster sugar, 5 pieces of gelatine, 250g of animal fresh cream, 4 strawberries

Production process< /p>

Method:

1. Soak gelatine slices in cold water and cut 2 chocolate pie slices into small pieces and set aside.

2. Strain the egg yolk first and then add it to the orange juice and fine sugar. Heat over water and cook until it reaches about 80 degrees. Then add the drained gelatine slices, melt and mix well.

3. Beat the above ingredients with ice water until thick. Beat the fresh cream until 6 points. Mix both together well.

4. Place the chocolate pie under the cake dot model, add the filling to half the height, then add the chocolate pie cut into small pieces into the filling until it is full, and prepare all the ingredients in order.

5. Freeze for 2 hours until it is completely solidified. After unmoulding, apply a layer of pectin (or not), and then decorate with strawberries.

5》Zhejiang Cuisine Hometown Cheesecake

Ingredients

Stuffing crust: 225g flour, 10g baking powder, 50g sugar, 150g butter, 75 grams of water.

Filling materials: 500g Ricotta cheese, 100g sherry cream, 125g sugar, 50g flour, 35g thick cream, 300ml sour cream, 6 egg yolks, egg whites 6.

Production process

Stuffing crust:

1. Mix flour, baking powder and sugar, then add water and butter to combine and form, cover with Permeable paper and cool for 1 hour.

2. Preheat the oven to 180C

3. Grease the sides and bottom of a 23cm mold and stick it with the stuffing crust.

4. Place on a low rack, bake over medium-low heat for 8-10 minutes, then cool.

Filling materials:

1. Mix all ingredients except egg whites until soft.

2. Stir the egg whites until they form, then add mixture 1.

3. Pour into the stuffing crust, place on a low rack, and bake over medium-low heat for 30-40 minutes. 4. Cool for 1-2 hours, sprinkle with icing sugar and serve.

6》Honey Cake

Ingredients required:

8 eggs, 180 grams of sugar, 1/4 cup of honey, 200 grams of cake flour, salt 1/4 tsp, 2 tbsp salad oil

Instructions:

1. Preheat the oven to 175℃.

2. Place on the lower shelf of the oven and bake for about 50 minutes.

3. After heating the eggs and sugar over water, beat them with an electric egg beater for about 3 minutes. Do not beat them as hard as you would a regular sponge cake.

4. Add honey and beat for 5 minutes until thickened.

5. Sift in the flour and salt, and use a straight whisk to stir evenly.

6. Scrape the batter into the mold and make the surface smooth.

7. Pick up the model and drop it a few times to knock out the bubbles, then bake it.

8. Okay, take it out and place it upside down on a cooling rack, tear off the bottom paper, wait for it to cool before slicing.

Remarks:

If your oven cannot accommodate the 9.5x11.5-inch square model, you can use a 7.5x9.5-inch square model instead. Multiply the material quantity by 2/3 (The amount of eggs is: 5 whole eggs, plus 1 egg yolk).

7》Small raisin sponge

Ingredients required:

4 eggs, 120 grams of fine sugar, 120 grams of low-gluten flour, 1/4 small amount of salt spoon, 2 tablespoons of salad oil, 2 tablespoons of milk, appropriate amount of raisins

Steps:

1. Preheat the oven to 210°C.

2. Place on the middle shelf of the oven and bake for 20 minutes. Follow the same steps as the basic sponge cake with whole eggs, and finally mix in the raisins and scoop them into the mold.