Basic tools:
Stainless steel pot (1), egg beater (one for each size), cake mold (purchased on demand), oven or microwave oven (household oven doesn't need to be too big, just medium size), and several sheets of oiled paper.
Light chocolate cake
1 Mix 250 grams of eggs and 200 grams of sugar to make a paste foam. 2. Mix100g flour and 60g cocoa powder, filter, add into foam and stir to form a mixture. Put a layer of oil paper on the mold, pour in the above mixture and bake in the oven. Control the fire temperature at about 200 degrees Celsius, bake for 25 minutes and then take it out for use. 4 Beat about 250-450g (about one can) of light cream with an egg beater, add 180g of authentic chocolate (both made in Switzerland or Belgium) and stir. Spread the whipped cream on the freshly baked cake and let it cool. You can also cut the cake and spread cream on the interlayer or put a layer of fruit pieces on it. It's time for fresh strawberries to come on the market. Make a strawberry chocolate cake.
Thick chocolate cake
1 Prepare about 500 grams of butter, add about 400 grams of sugar, and beat well with an egg beater. When it turns white and starts slightly, add 500 grams of flour and 200 grams of cocoa powder, and add 2 ~ 3 eggs to make batter. 2. Pour the prepared batter into the mold with oil paper pad for baking preparation (the specific requirements are the same as above). Prepare 500 grams of dark chocolate and 100 grams of pure fresh milk (milk should be heated in microwave oven in advance), stir it into chocolate sauce, spread it evenly on the cake, smooth it and cool it. You will be pleasantly surprised to find that there is a thick chocolate skin on the surface of the cake, which looks very attractive. Cut the baked cake into 10 corners and give it to your lover or friend! Imagine that you are lying on the sofa chatting with him (her), accompanied by some such delicious cakes. Is it luxury happiness? And strawberry cake: material:
2 eggs (scattered), 35g sugar, a few drops of vanilla extract, 65438+ 0-2 tablespoons fresh milk,
25g of low-gluten flour, 25g of corn flour, 65438+ 0/4 spoon of baking soda powder, light cream material,
250g of fresh cheese, 1/2 cups of whipped cream, 30g of sugar, a few drops of vanilla extract,
25-30 strawberries and appropriate amount of mint leaves.
Recipe practice:
1. Spread the baking tray paper on the baking tray, and then preheat it in the oven to 18℃.
2. Sift in 25g of low-gluten flour, 25g of corn flour and 1/4 tablespoons of baking soda powder, and stir well for later use.
3. Dehydrate the fresh cheese in the whipped cream material to about180g. ..
4. Pour the egg yolk and sugar into a clean steel basin and heat it with warm water until it becomes sticky.
5. Add fresh milk and raw material A treated in step 2, and stir thoroughly and evenly. Pour into a baking tray and bake at 180 degrees 12 minutes.
6. When the cake is cold, take it out of the baking tray.
7. Cool the whipped cream with ice water to make it bubble. After that, divide the sugar into 8-9 equal parts, add it slowly and stir well. Finally, add vanilla extract and stir well.
8. Remove the pedicels from the washed strawberries and leave only 2-3 for decoration.
9. Spread the whipped cream processed in step 7 evenly on the cake, and then spread the strawberries on it.
10. Put it in the refrigerator for 20-30 minutes and decorate the cake surface with the remaining whipped cream. Spread strawberries and mint leaves, and then put them in the refrigerator for 20-30 minutes. Materials:
2 eggs (scattered), 35g sugar, a few drops of vanilla extract, 65438+ 0-2 tablespoons fresh milk,
25g of low-gluten flour, 25g of corn flour, 65438+ 0/4 spoon of baking soda powder, light cream material,
250g of fresh cheese, 1/2 cups of whipped cream, 30g of sugar, a few drops of vanilla extract,
25-30 strawberries and appropriate amount of mint leaves.
1. Spread the baking tray paper on the baking tray, and then preheat it in the oven to 18℃.
2. Sift in 25g of low-gluten flour, 25g of corn flour and 1/4 tablespoons of baking soda powder, and stir well for later use.
3. Dehydrate the fresh cheese in the whipped cream material to about180g. ..
4. Pour the egg yolk and sugar into a clean steel basin and heat it with warm water until it becomes sticky.
5. Add fresh milk and raw material A treated in step 2, and stir thoroughly and evenly. Pour into a baking tray and bake at 180 degrees 12 minutes.
6. When the cake is cold, take it out of the baking tray.
7. Cool the whipped cream with ice water to make it bubble. After that, divide the sugar into 8-9 equal parts, add it slowly and stir well. Finally, add vanilla extract and stir well.
8. Remove the pedicels from the washed strawberries and leave only 2-3 for decoration.
9. Spread the whipped cream processed in step 7 evenly on the cake, and then spread the strawberries on it.
10. Put it in the refrigerator for 20-30 minutes and decorate the cake surface with the remaining whipped cream. Spread strawberries and mint leaves, and then put them in the refrigerator for 20-30 minutes. Strawberry chocolate Mu Si cake (eight-inch round mold)
Chocolate cake roll material: (a 24*27cm baking tray)
Low-gluten flour 80G eggs, 3 sugars 100G milk 145ml cocoa powder 10G butter solution 30ml vanilla oil 1 2 teaspoons whipped cream and a proper amount of Mu Si materials: cream cheese 250G sugar 80G butter 30G eggs1vanilla oil1.
1. Beat the eggs into a container, break them up with electric egg beater, add sugar at one time, and stir until the sugar melts.
2. Heat the container with water insulation (1), beat it with an egg beater at high speed until it is fluffy, and stop heating when you put it in your finger.
3. After stopping heating, stir for 2-3 minutes, and finally switch to low-speed foaming 1 minute. (This can eliminate large bubbles and stabilize the foam of the egg paste. )
4. Sift in the low-gluten flour and cocoa powder, roughly cut and mix with a rubber scraper, and then add milk to mix and stir.
5. Add butter solution, stir quickly, and pour the materials into the prepared baking tray.
6. Preheat the oven to 200 degrees, put the baking tray in the middle layer and bake for about 10 minutes. After baking, take out the cake and put it on a steel frame to cool.
7. Distribute whipped cream to 7 o'clock, evenly spread it on the completely cooled cake surface, wrap it with plastic wrap, put it in the refrigerator for about 30 minutes, slice it, and spread it on the bottom of Mu Si circle for later use. Spread the half-cut strawberries evenly on the inner edge of Mu Si Circle. PS, when laying the bottom, in order to prevent gaps around, cut the egg roll in half, face outward, spread it around the inner diameter of Mu Si circle, and then use it all up. Cream cheese softens at room temperature, is heated in water and beaten until soft and smooth with an eggbeater. 2. Add butter, sesame oil and sugar in turn and continue to slide. 3. Add (2) after breaking the eggs and stir well. 4. Gelatine powder is added with water, stirred slightly, dissolved in insulating water, poured into (3) and stirred evenly. 5. Add the whipped cream that has been beaten into 6, stir it and pour it into the cushion.
Strawberry chocolate sandwich cake (six-inch heart-shaped mold)
Ingredients: chocolate cake roll, 6-8 strawberries (diced), whipped cream 100ml+ 150ml powdered sugar 40G+70G decorative strawberries/coconut milk. Some methods: 1, slice the cake roll, take half and lay the foundation first. (The production process is not repeated) 2. Cream 100 ml. Spread half evenly on the cake slice. 3. Spread strawberry granules and then spread the remaining whipped cream. 4. Spread out the remaining cake slices, put them in the refrigerator overnight, and then demould them. Decoration: 1, whipped cream 150ml+70G powdered sugar, and smear them completely on the cake with spatula. Scrape the edge of the cake with a toothed knife. Squeeze a circle of cream flowers at the top and bottom of the cake. Spread strawberries on the top and squeeze some cream flowers in the middle. Which one do you prefer? Do it yourself!