1》Angel Cake
Ingredients:
6 egg whites, 1 tsp cream of tartar, 120g sugar, 1/4 cup milk, vanilla extract A few drops, 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 beat)
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. The foaming (i.e. the tip of the egg white is lifted when the egg beater is lifted) does not have to reach a hard foam like a sponge cake
4. Remove the egg beater, add the milk and vanilla extract, and mix gently with a rubber spatula.
5. Sift in the flour and salt, mix well, just mix well, do not over mix
6. Pour the batter into a 9-inch hollow donut-shaped mold, with the surface Smooth it out
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 and turn it over. If you throw it hard, the cake will fall out. Angel cake is tough and will not break.
2》Cream Strawberry Cake
Basic Materials
Utensils: baking sheet (12x25cm) 1 piece
Ingredients:
2 eggs (beaten), 35g sugar, a few drops of vanilla essence, 1-2 tablespoons of fresh milk, 25g of low-gluten flour, 25g corn flour, 1/4 tsp soda powder, fresh cream ingredients, 250g fresh cheese, 1/2 cup fresh cream, 30g sugar, a few drops of vanilla extract, 25-30 strawberries, appropriate amount of mint leaves
Method:
1) Place parchment paper on a baking sheet, then put it in the oven and preheat it 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 sugar into a clean steel basin, and heat them with hot 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 the strawberries and mint leaves on top and put it in the refrigerator for 20-30 minutes to complete.
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 50g, 20g each of dried shrimps and fried peanuts, 2 tomatoes, 20g peanut oil, 10g 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, and anemia and fatigue.
4》Zhejiang Orange Cake
Features cake-like soft texture and attractive color.
Materials
Materials
p>
6 slices of chocolate pie, 250g of orange juice, 60g of egg yolk, 50g of caster sugar, 5 slices 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 23 cm 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 the eggs and sugar are heated 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, and 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.
Cake production
Whole eggs-----3, refined sugar----150g, low-gluten Powder-----120g, cream----15g, milk-----15cc
1. Add the egg white to the powdered sugar to beat the egg Beat the eggs until they become foamy. If the temperature of the eggs is too cold, you can use warm water at 40 degrees C to warm them. It will be easier to make a soft, elastic and delicious cake.
2. Add the sifted low-gluten flour to ingredient 1 and mix well with a wooden ladle.
3. Pour the melted milk and cream into ingredient 2 and mix quickly. If the mixing is not enough, the finished cake will have large bubbles and a rough texture. If the mixing is excessive, the cake will harden without bubbles.
4. Pour ingredients 3 into the cake mold about eight-quarters full. , bake in the oven at 180°C for about 30 minutes.
Notes
Tips for making cakes:
If you want to make a soft sponge cake, look at it If the cake contains a lot of bubbles, it must be made quickly before the bubbles disappear. Therefore, the ingredients must be mixed in a cutting manner. It is also very important to clean the container or whisk. When the utensil contains grease, the eggs will not be able to bubble.
Oven cake
Round cake baking pan, food processor, glass bowl, deep pot, chef's knife, egg beater, wooden spoon, brush knife, metal bowl, small sieve, baking sheet, spatula, wire rack, butter paper Broad square-head knife Wire rack Hazelnuts and nuts, fine sugar, cherry liqueur, cornstarch icing sugar, light butter protein
Appropriate amount of butter and flour, hazelnuts and nuts, 250 grams of fine sugar, 300 grams of corn flour, 2 tablespoons of egg whites, 6 pieces Frosting and butter Butter: appropriate amount of water 150 ml of caster sugar 150 ml of 6 egg yolks 3 tbsp of cherry liqueur (kirsch, you can increase as appropriate) 375 g of light butter
Preparation order
1. Prepare hazelnut praline jam
2. Bake
3. Prepare butter cream
4. Combination cake
5. Decoration
Preparation in advance
The cake can be made 2 days in advance, wrapped tightly and frozen in the refrigerator. Since it is soft, it is easy to slice. Just add icing sugar and hazelnut nuts as decoration before serving.
Add at least 1 hour of freezing time
1. Prepare the hazelnut praline meringue sauce
1. Grease the baking sheet with butter and spread it with beef Grease paper, then grease with butter and sprinkle with flour, pour off excess flour. Turn the round cake pan onto the baking sheet and trace a circle along the edge of the pan with your fingers.
2. Bake the hazelnut nuts in the oven for 12 to 15 minutes, peel them (Method>>, and reserve 1/3 for decoration. Mix 1/2 of the fine sugar with the remaining Mix the hazelnut kernels and put them into a food processor.
3. Grind the hazelnut kernels into powder, or use a spiral plane.
4. Put the nut powder and sugar into a glass bowl, add cornstarch
5. Put the egg whites into a metal bowl, beat with a whisk or electric mixer until straight, and add the remaining fine ingredients. Continue to beat the sugar for 20 seconds until a smooth meringue paste is formed.
6. Add 1/3 of the hazelnut nut paste and stir gently with a spatula. Use one hand to insert it from the center from the top. Scoop up and stir, turn the bowl counterclockwise with one hand, and add the remaining hazelnut nut paste in two batches.
2. Bake
1. Preheat the oven. Heat to 130°C (250°C, 1/2°C for gas stove). Spread the whipped meringue sauce onto the prepared baking sheet and flatten it into a round cake shape with a wide square-headed knife. Can be made into 3 pieces.
2. Put the baking sheet into the oven and bake, turning occasionally, until the meringue sauce becomes slightly brown and becomes a protein cake, which will take about 40 to 50 minutes.
3. Take out the baking sheet, place it upside down on the cake plate while it is hot, cut off the excess along the edges, carefully remove the butter paper, and then place it on a wire rack to cool.
3. Prepare the oil. Butter Cream
1. Dissolve the fine sugar with water first, and then continue to cook until it becomes a soft curry. No need to stir during the process. To test whether it is just right, remove the pot from the heat and use a teaspoon. Scoop out the syrup, wait for it to cool for a few seconds, then use two fingers to take a little of the syrup and knead it into small round pieces.
2. When the syrup is dissolved, stir the egg yolks with an electric mixer. Evenly.
3. Slowly pour the hot syrup into the egg yolk liquid and stir.
4. Continue beating at high speed until it cools down and becomes thick and sticky.
5. Add butter to the bowl and beat with an electric mixer (you can also beat with a wooden spoon) until it becomes soft and creamy.
6. Slowly. Slowly add the butter to the thick egg sauce and continue to stir.
7. Add 3 tablespoons of cherry liqueur and continue to stir (you can increase the amount of wine as appropriate). p>4. Assemble the cake
1. Cut the cardboard into a round cake base, lightly apply butter and butter, spread a piece of baked meringue, and press lightly to facilitate work. , you can place the card paper on the bottom of the overturned cake plate before placing the meringue cake.
2. Spread 1/4 amount of butter cream on the meringue cake and use a generous amount. Level it with a knife, then stack the second piece of meringue cake, and apply the same amount of butter.
3. After stacking the third piece, spread the remaining butter on the entire cake. Oil butter
5. Decoration
1. Use a small sieve to sift the frosting onto the cake surface into a thick layer.
2. Use a chef’s knife to chop the hazelnut nuts into small pieces, and lightly stick them to the edge of the cake with your hands.
3. Use a knife to arrange the hazelnut nut paste into a straight line on the cake. Freeze until firm, at least 1 hour.
Fruit Cake
Ingredients: (1) 100 grams of low-gluten flour, 100 grams of butter (2) 100 grams of powdered sugar, 1/2 tsp of salt (3) 2 eggs (4) 20 grams of milk (5) 100 grams of candied orange peel, 100 grams of rum, 1/2 lemon zest
Method:
(1) Ingredients (5) Mix together and set aside.
(2) Sift the low-gluten flour, add the cream and mix with a whisk until the volume increases and the color turns white.
(3) Add ingredients (2) together and mix well until there are no particles.
(4) Add the eggs in portions and mix well, then add the milk in portions and mix well.
(5) Finally, add the ingredients from step (1) and mix well. Place the mold into the oven and bake at 170℃ for about 30 minutes.
Mushroom cake
Ingredients: sugar, egg white, cocoa powder, salad oil, butter oil
Seasoning: sugar: egg white = 2:1, cake Embryo: chocolate: butter = 4:5:1
Method:
1 Prepare protein mushrooms: sugar: egg white = 2:1. Beat the egg whites, adding sugar while beating until smooth. Use a toothless decorating head of about 1cm to decorate mushroom shapes on a baking sheet lined with white paper and sprinkled with a little flour. Sprinkle a small amount of cocoa powder on the surface. Bake at 120℃ for about 40 minutes.
2 Prepare chocolate cream: add cocoa powder and salad oil, mix thoroughly and mix in butter oil (thickness depends on need).
3 Use S.P sponge cake embryo, peel it, cut it into three layers, embed chocolate cream in the middle, scrape the top surface and vertical sides with chocolate cream, scrape the butter into a small round in the center, and decorate with mushroom decoration.
Glass cake
Ingredients:
Milk, egg yolk, sugar, cornstarch, butter, agar, custard powder
Flaving Ingredients:
Custard cream milk: egg yolk: sugar: cornstarch: butter: agar: custard powder=6:3:2:1:0.5:0.04:0.02.
Cake embryo: custard ice cream: transparent agar=2:5:3.
Method:
(1) Fluff the egg yolks with sugar, add corn starch and custard powder and mix well, then pour in the hot milk and agar liquid (water: agar = 5:3 :0.1). Heat over fire until mushy and serve hot.
(2) Wash the cake embryo ring of the required size, surround it with cellophane paper, embed a layer of S.P sponge cake embryo, pour hot custard ice cream and mount it into a diamond-shaped network. Then boil the transparent agar liquid in the ratio of water: agar: sugar = 4:0.1:1, and pour it on the surface when it is slightly cold.
(3) After solidification, demould and decorate with fruits
Answer: Zou Yongqin - Great Magician Level 8 7-28 09:42
Cake Preparation
Whole eggs-----3, refined sugar----150g, low-gluten flour-----120g, cream ----15g, milk-----15cc
1. Add the egg whites to the powdered sugar and beat with a whisk until foamy. If the temperature of the eggs here is too cold, you can use warm water at 40 degrees C to warm it. It will be easier to make a soft, elastic and delicious cake.
2. Add the sifted low-gluten flour into 1 Mix the ingredients with a wooden ladle.
3. Pour the melted milk and cream into the 2 ingredients and stir quickly to combine. If the mixing is not enough, the finished cake will have large bubbles and a rough texture. If the mixing is excessive, the cake will harden without bubbles.
4. Pour ingredients 3 into the cake mold about eight-quarters full. , bake in the oven at 180℃ for about 30 minutes.
Notes
Tips for making cakes:
If you want to make a soft sponge cake, look at it If the cake contains a lot of bubbles, it must be made quickly before the bubbles disappear. Therefore, the ingredients must be mixed in a cutting manner. It is also very important to clean the container or whisk. When the utensil contains grease, the eggs will not be able to bubble.
Oven cake
Round cake pan, food processor, glass bowl, deep pot, chef's knife, egg beater, wooden spoon, brush knife, metal bowl, small sieve, baking sheet, spatula, wire rack, butter paper Broad square-head knife Wire rack Hazelnuts and nuts, fine sugar, cherry liqueur, cornstarch icing sugar, light butter protein
Appropriate amount of butter and flour, hazelnuts and nuts, 250 grams of fine sugar, 300 grams of corn flour, 2 tablespoons of egg whites, 6 pieces Frosting and butter Butter: appropriate amount of water 150 ml of caster sugar 150 ml of 6 egg yolks 3 tablespoons of cherry liqueur (kirsch, you can increase as appropriate) 375 grams of light butter
Preparation order
1. Prepare hazelnut praline jam
2. Bake
3. Prepare butter cream
4. Combination cake
5. Decoration
Preparation in advance
The cake can be made 2 days in advance, wrapped tightly and frozen in the refrigerator. Since it is soft, it is easy to slice. Just add icing sugar and hazelnut nuts as decoration before serving.
Add at least 1 hour of freezing time
1. Prepare the hazelnut praline meringue sauce
1. Grease the baking sheet with butter and spread it with beef Grease paper, then grease with butter and sprinkle with flour, pour off excess flour. Turn the round cake pan onto the baking sheet and trace a circle along the edge of the pan with your fingers.
2. Bake the hazelnut nuts in the oven for 12 to 15 minutes, peel them (Method>>, and reserve 1/3 for decoration.
Mix 1/2 of the caster sugar with the remaining hazelnuts in a food processor.
3. Grind the hazelnut kernels into powder, or use a spiral plane to grind them.
4. Put the nut powder and sugar into a glass bowl and add the cornstarch.
5. Put the egg whites into a metal bowl, beat with a whisk or electric mixer until straight, add the remaining fine sugar and continue beating for 20 seconds until a bright meringue sauce is formed. .
6. Add 1/3 of the hazelnut nut puree, mix lightly with a spatula, insert one hand from the center and scoop up from top to bottom to cover and stir, turn the bowl counterclockwise with the other hand, and leave the remaining dough. Add the hazelnut nut paste below in 2 additions.
2. Baking
1. Preheat the oven to 130℃ (250℃, 1/2 degree for gas stove). Spread the whipped meringue sauce onto the prepared and circled baking sheet, and use a wide square-headed knife to flatten it into a round cake shape. You can make 3 cakes.
2. Put the baking sheet into the oven and bake, turning occasionally, until the meringue sauce turns slightly yellow and dries into a meringue, which will take about 40 to 50 minutes.
3. Take out the baking sheet, turn it upside down on the cake plate while it is hot, cut off the excess along the edges, carefully remove the butter paper, and then place it on a wire rack to cool.
3. Prepare oil and butter
1. First dissolve the fine sugar with water, then continue to cook until it becomes a soft curry, without stirring. To test whether it is just right, take the pot off the heat, scoop out the syrup with a teaspoon, wait for it to cool for a few seconds, then use two fingers to take a little syrup and rub it into small round pieces.
2. When melting the syrup, use an electric mixer to stir the egg yolks evenly.
3. Slowly pour the hot syrup into the egg yolk liquid and stir.
4. Continue beating at high speed until it cools down and becomes thick and sticky.
5. Add butter to the bowl and mix with an electric mixer (you can also mix with a wooden spoon) until it becomes soft and creamy.
6. Slowly add the butter into the thick egg sauce and continue to stir.
7. Add 3 tablespoons of cherry liqueur and continue stirring (you can increase the amount of wine as appropriate).
4. Assemble the cake
1. Cut the cardboard into a round cake base shape, lightly apply butter cream, spread a piece of baked meringue cake, and lightly according to. To make the work easier, place the card paper on the bottom of the overturned cake plate before placing the meringues on it.
2. Spread 1/4 amount of butter cream on the meringue cake, level it with a wide square-edged knife, then stack the second piece of meringue cake, and also apply 1/4 amount of butter cream. Oil cream.
3. After stacking the third piece, spread the remaining butter cream on the entire cake
5. Decoration
1. Use a small sieve to spread the frosting Sprinkle into a thick layer on top of cake.
2. Use a chef’s knife to chop the hazelnut nuts into small pieces, and lightly stick them to the edge of the cake with your hands.
3. Use a knife to arrange the hazelnut nut paste into a straight line on the cake. Freeze until firm, at least 1 hour.
Fruit Cake
Ingredients: (1) 100 grams of low-gluten flour, 100 grams of butter (2) 100 grams of powdered sugar, 1/2 tsp of salt (3) 2 eggs (4) 20 grams of milk (5) 100 grams of candied orange peel, 100 grams of rum, 1/2 lemon zest
Method:
(1) Ingredients (5) Mix together and set aside.
(2) Sift the low-gluten flour, add the cream and mix with a whisk until the volume increases and the color turns white.
(3) Add ingredients (2) together and mix well until there are no particles.
(4) Add the eggs in portions and mix well, then add the milk in portions and mix well.
(5) Finally, add the ingredients from step (1) and mix well. Place the mold into the oven and bake at 170℃ for about 30 minutes.
Mushroom cake
Ingredients: sugar, egg white, cocoa powder, salad oil, butter oil
Seasoning: sugar: egg white = 2:1, cake Embryo: chocolate: butter = 4:5:1
Method:
1 Prepare protein mushrooms: sugar: egg white = 2:1. Beat the egg whites, adding sugar while beating until smooth. Use a toothless decorating head of about 1cm to decorate mushroom shapes on a baking sheet lined with white paper and sprinkled with a little flour. Sprinkle a small amount of cocoa powder on the surface. Bake at 120℃ for about 40 minutes.
2 Prepare chocolate cream: add cocoa powder and salad oil, mix thoroughly and mix in butter oil (thickness depends on need).
3 Use S.P sponge cake embryo, peel it, cut it into three layers, embed chocolate cream in the middle, scrape the top surface and vertical sides with chocolate cream, scrape the butter into a small round in the center, and decorate with mushroom decoration.
Glass cake
Ingredients:
Milk, egg yolk, sugar, cornstarch, butter, agar, custard powder
Flaving Ingredients:
Custard cream milk: egg yolk: sugar: cornstarch: butter: agar: custard powder=6:3:2:1:0.5:0.04:0.02.
Cake embryo: custard ice cream: transparent agar=2:5:3.
Method:
(1) Fluff the egg yolks with sugar, add cornstarch and custard powder and mix well, then pour in the hot milk and agar liquid (water: agar = 5:3 :0.1). Heat over fire until mushy and serve hot.
(2) Wash the cake embryo ring of the required size, surround it with cellophane paper, embed a layer of S.P sponge cake embryo, pour hot custard ice cream and mount it into a diamond-shaped network. Then boil the transparent agar liquid in the ratio of water: agar: sugar = 4:0.1:1, and pour it on the surface when it is slightly cold.
(3) After solidification, demould and decorate with fruits
Black Forest Cake Schwarzwaelder Kirschtorte
Ingredients: 850 grams of whole eggs, 540 grams of sugar, 30 grams of emulsifier grams, 120 grams of fresh milk, 294 grams of low-gluten flour, 147 grams of cocoa powder, 80 grams of liquid cream, 500 grams of animal fresh oil, appropriate amount of fermented black cherries, and 50 grams of cherry liqueur.
Method
1. Whisk the egg whites together until they are 90% fluffy. Dip the egg whites with your fingers into a sharp shape without dripping.
2. Mix the emulsifier and fresh milk and beat, add the egg yolk and stir together until it becomes foamy, then add the egg white to the fresh milk solution and mix evenly.
3. Mix low-gluten flour and cocoa powder and sift, add to the evenly stirred egg batter, and mix evenly with your hands or a spatula.
4. Add liquid cream and mix well to form a batter, then pour it into the baking mold. Bake at 170℃ for upper heat and 180℃ for lower heat. After baking for about forty-five minutes, lower the temperature to 170℃. Bake at a lower temperature for another twenty minutes, remove from the mold after cooling, and set aside.
5. Use a steel knife to scrape out the finely chopped chocolate chips from the bittersweet chocolate bricks and set aside.
6. Cut off the uneven surface layer of the cooled cake body, then cut it into three equal parts, then use cherry wine and an equal amount of water, carefully brush the surface with a small brush, and finally Spread with whipped cream.
7. Cut the wine-soaked black cherries in half, spread them evenly on the fresh cream, then cover them with a layer of chocolate cake, repeat the steps of spreading the cream and spreading the cherries, and then cover them with another layer. Chocolate cake. Finally, spread a thin layer of fresh cream evenly on the surface, sprinkle with chocolate chips, and you're done
This Nagasaki-style honey cake
Ingredients: 8 medium-sized eggs ( 7 for large size) 300g sugar, 4 tablespoons honey, 50cc hot water (or warm MILK)
Mix and dissolve the above ingredients and set aside.
200g high-gluten flour, parchment paper model (about 20*20cm), rubber spatula, bowl with a diameter of about 23cm (BOWL), portable egg beater
Instructions
< p>1. Beat the eggs first, add the sugar all at once, beat with a handheld egg beater at high speed for about 10 minutes, and beat evenly along the edge of the bowl until foaming.2. Add the dissolved honey and beat for 1 to 2 minutes.
3. Change the hand whisk to medium speed, add high-gluten flour in 2 to 3 times, and mix for 2 to 3 minutes. At this time, be careful not to make big bubbles or leave any pink pellets.
4. Stop the portable egg beater, lift the batter with the tip, and try to write a Japanese character (の). If this word can be clearly seen, it means the egg beating is complete. At this time, the test box is preheated to 170℃~180℃.
5. Put the batter into the mold, being careful not to get it around. Use a rubber spatula to cut vertically and upright like a batter, and cut crosswise several times. If there are bubbles, gently stroke them away. This is called cutting bubbles. This process needs to be repeated several times.
6. The model is placed on the ceiling of the test box and placed in the middle of the test box. After taking the test for about 1 point, take it out, cut it into bubbles according to the method of 5), and put it into the test box again. Repeat this about ? times. Then test for 8 to 10 minutes until the surface becomes a little burnt.
7. At this time, move the top plate to the lower section, set the test box to 150℃~160℃, and test for about 60 minutes.
8. Take it out after the surface is evenly browned.
9. Immediately take away the newsprint model, place it on the test net, and peel off the foil paper on the side.
1. Open the cellophane paper approximately enough to cover the cake and place it with the top of the cake facing down. Peel off all the foil at the bottom and wrap it all with cellophane while it's still hot.
Matcha red bean cake roll
Ingredients: 50g low-gluten flour, 3g baking powder, 1.5 tsp matcha powder, 3 eggs MSIZE, 50g sugar, 200g red bean paste
Instructions
1. Sift low-gluten flour, matcha powder, and baking powder three times.
2. Egg separation method, separate the egg yolk and egg white, add half the amount of sugar to the egg yolk and beat the egg evenly and quickly until it becomes sticky.
3. Add half the amount of sugar into the egg whites in two portions and beat until stiff peaks (lift the front end to leave a triangular shape)
4. Add 3) into 2 ), add the powder little by little, being careful not to eliminate the foaming.
5. Put a piece of anti-stick paper on the test board, pour the batter, preheat the test box to 180℃, take the test for about 10 minutes, prick it with a toothpick, if there is no batter on it, it means you have passed the test. Then use the bottom side of the test board as the inner side, apply red bean paste, and roll it up to complete.
Pineapple cake
Ingredients: sugar, liquid glucose, egg white, water, almond powder, butter oil
Seasoning: almond sugar mass: sugar: Liquid glucose: protein: water: almond flour = 1:0.15:0.15:0.3:0.6
Method:
(1) Add sugar, liquid glucose and water, heat to 118℃, mix Add almond flour, quickly stir in egg whites, and knead into a soft marzipan mass.
(2) Use S.P sponge cake to shape the cake into a pineapple shape.
(3) Use butter oil to turn it into pineapple yellow, decorate the surface with a floral tooth mounting head of about 0.4cm and dot it irregularly on the surface, and use chocolate butter oil to dot the sharp end. The marzipan is mixed with a small amount of green leaves for decoration.
(4) Peel the cake embryo, cut it into three layers transversely, insert butter in the middle to remove oil, and scrape the top surface and vertical sides to remove oil. Make a long strip of marzipan dough around the edges, use flower pliers to cut flowers, place pineapple in the center, and decorate with flowers.
Cake embryo: butter oil=4:6.
Light cheesecake
Recipe (A) 4 eggs, 120g sugar, 120g medium flour, 40g butter, a little vanilla oil
Recipe (B) milk 340g, cheese cream 500g, cream 120g
Recipe (C) 7 egg yolks, 15ml lemon juice, 240g milk, 60g cake flour, 60g corn flour
Recipe (D) 7 protein , 220g sugar, a little cream of tartar
Process
1. Eggs + sugar → Beat → Add vanilla oil and cake flour → Cut and mix evenly
2 .Dissolve the butter in water, take a little batter and mix well
3. (2) Add (1) and mix well (bright) → put into the baking pan → smooth out
4. Bake, preheat at 200/200℃, put in the oven at 180/0℃, about 10 minutes
5. Cut an oval shape and lay it on the bottom of the baking mold → sprinkle with raisins and set aside
Process (Cheese body)
1. Milk 1 + cream + cheese cream → heat over water to 60°C → stir evenly. (Do not exceed 80°C, casein will denature)
2. Egg yolk + lemon juice + milk 2 → Stir evenly. Mix low flour + corn flour and sift → add and stir evenly (no particles)
3. (2) Add (1) in batches and mix gently (thick, don’t stir up too many bubbles) )
4. Add kirsch and mix well (keep warm) → filter
5. Egg white + cream of tartar + sugar → wet foaming meringue (about 6~7 Just distribute it, the surface will explode and crack when it is too hot.
The sugar can be added at one time at the beginning. After the sugar dissolves slowly, it will bubble quickly and for a short time. The slow speed will make the bubbles fine and soft)
6. (5) Add (4) in portions and mix gently (do not mix in too much air, mix thoroughly until the color is the same)
7. Fill the mold to 80% full and take a water bath Bake with soup frying method (add cold water to the baking pan, height 1cm)
8. Bake, preheat 200/200℃, enter the oven at 200/0℃, color temperature change 150/150℃, ** *About 60 minutes (or about 90 minutes at 150/150℃)
9. Take it out of the oven (the edge of the cake shrinks slightly and separates from the mold) → Unmold immediately.
(Rotate the baking mold so that the cake body is completely separated from the mold → cover the iron sheet on the mold → flip → gently pick up the baking mold and cover the cake box → flip and remove the iron sheet)
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10. Apply mirror glue to the surface
Low-fat coffee cream cake
Coffee sponge cake ingredients: 4 eggs, 60 grams of flour, 25 grams of skimmed milk, 80 grams of honey , 25 grams of margarine, 3 grams of instant coffee powder
Coffee cream ingredients: 20 grams of skim milk, 2 teaspoons of isinglass powder, 2 tablespoons of hot water, 15 grams of instant coffee powder, 80 grams of honey Gram, 100 grams of cheese
Coffee Cream: Dissolve isinglass powder in hot water, dissolve instant coffee in skimmed milk, add other ingredients, mix evenly, and beat into Cream.
Method:
Coffee Sponge Cake:
1. Preheat the oven to 220 degrees;
2. Beat the eggs first, Add honey and beat again, set aside;
3. Dissolve instant coffee in skimmed milk, sift in flour, mix well, then mix in warm melted margarine, mix well, and add eggs batter, then send;
4. Put butter paper on the baking sheet, slowly pour the flour batter into the baking sheet, and bake in the preheated oven for 35-40 minutes.
Banana Chocolate Cake
2 bananas, 200g chocolate, 100g butter, 2 eggs, 60g sugar, 1 tablespoon Rum, 50g flour, 1 teaspoon baking powder, appropriate amount of salt
Method:
Coat a square mold with a little butter and sprinkle with a little flour. Preheat the oven to 180℃.