1。 matcha cake

Tools: 8-inch movable bottom die (I added a fake chimney, and Lulu's empty cans were wrapped in tin foil)

Ingredients: 5 eggs, 90g low-gluten flour, 60g salad oil (tasteless vegetable oil, I use corn oil), 60g fresh milk, 70g fine sugar (added in egg yolk), 30g fine sugar (added in egg yolk), matcha powder 10g, a few drops of white vinegar or tata powder1g.

Preparation: Mix flour and matcha powder and sieve, separate egg white from yolk, and ensure that the bowl containing egg white is oil-free and water-free.

Making:

1. Add 1/3 fine sugar when beating the protein into fish's eye bubbles with an egg beater.

2. Continue beating until the protein begins to thicken and become coarse bubbles, and then add 1/3 sugar.

3. Continue to stir and add the remaining 1/3 sugar until the surface of the protein appears lines. Keep beating.

4. When the eggbeater is lifted, the egg white can pull out an upright sharp corner, and it is OK.

5. add 30 grams of fine sugar to an egg yolk and gently break it up with an egg beater. Don't send the yolk away. (At this time, the oven is preheated 150 degrees)

6. Add salad oil and milk in turn and mix well (salad oil is best added several times). Add the sieved flour and gently stir with a rubber spatula.

7. Add 1/3 protein to the yolk paste. Gently stir with a rubber spatula (from bottom to top, don't beat in circles, so as to avoid protein defoaming). Turn over and stir

After homogenization, pour all the egg yolk paste into a bowl filled with egg white, and gently copy evenly until the egg white and egg yolk paste are fully mixed.

8. Pour the mixed cake paste into the mold and smooth it. Pick up the mold and shake it hard on the table twice to shake out big bubbles.

9. Bake in the oven 150 degrees for 55 minutes. (My oven is' beautiful 25 liters' 125 degrees for 75 minutes)

10. After the furnace is taken out, throw it on the table twice to shake out the hot air to prevent it from collapsing. Immediately put it back to cool and demould it after 30 minutes.

2 blueberry mousse cake

Materials:

Cake body: an ordinary Qifeng cake.

Mousse: 50-60g blueberry sauce, 70g grape-flavored QQ sugar and 400ML cream.

Mirror image: grape-flavored QQ sugar 30g.

Exercise:

First, cut the cake into three pieces, take two pieces and cut them off to make the cake slightly smaller than the cake mold.

I only peeled off the top cake and wanted to eat more cakes ~ ~ As a result, the budget was insufficient and the cream could not be covered, hehe ~

1. Add two spoonfuls of hot water to 50g blueberry sauce and stir.

2, 70 grams of QQ sugar plus two spoonfuls of hot water, and then the heat preservation water melts.

3,400 ml of cream is poured into the milkshake.

4. Add the cream to the blueberry sauce and stir well.

5. Add QQ syrup and mix well.

6. Put a cake in the cake mold.

7. Pour in half of the mixed cream and shake the mold several times to make it smooth.

8. Add the second cake.

9. Pour in all the cream, shake and smooth the surface with a spoon.

10, put the cake in the refrigerator for 2 hours.

1 1, add a spoonful of hot water to 30 grams of QQ sugar, keep warm and boil, and cool slightly.

12, take out the cake, pour QQ syrup, shake it flat (that is, turn it into a mirror), and then put it back in the refrigerator for more than 4 hours.

Take out the cake, wrap the mold with a hot towel for a while, or blow it with a hair dryer for a while, and you can demould it.

The weather is hot, and this Mu Si changes rapidly, so I dare not shoot more.

Dim sum:

Egg tower: egg tart DIY

Egg tart liquid: egg 1+ yolk 5, milk 1.25 cup, sugar 1/2 cup;

Tart skin: medium gluten flour 150g, water 60ml, salt 0.25 spoon, butter 1/2 strips (slightly softened at room temperature);

Mix the peeled materials, knead into soft dough, wrap it with safety film and put it in the refrigerator for later use;

The eggs are scattered;

Add milk and sugar to the egg mixture, break it up and let the sugar melt as much as possible;

Separate a small sieve with a layer of kitchen paper to filter out the sour liquid;

Divide the dough into 12 small portions, put them in the middle of wax paper, and roll them into a disk with a diameter of 10cm;

Press the rolled disc into 12 Ma Fen die with your thumb;

Look at the thumb with the nails cut short;

Evenly put the egg liquid into the 12 mold (not too full, rather leave a little egg liquid);

Preheat the oven to 350 degrees Fahrenheit (about 192 degrees). Carefully put the prepared egg tower mold into the middle layer of the oven and bake it for 20-30 minutes (according to the function of your oven) until the egg liquid is solidified and the edge of the egg tower shell is golden.

Not afraid of wordiness:

1, as I said before, you should cut your nails first, first: clean; Second: easy to use;

2. The milk added in the egg tart liquid should not be too cold, otherwise the sugar will not completely melt;

You can also add a spoonful of vanilla essence or light rum to the sour liquid, which can taste like eggs. Calf is delicious without it.

4. It is best to filter the egg liquid with a fine sieve to filter out some "eggs" in the egg liquid that are not easy to break up, and filter out a lot of bubbles to make the surface of the baked egg tart liquid smoother;

5, like to find trouble, before pouring the egg liquid, you can brush some pure egg liquid on the edge of the egg tart skin, which can make the egg tart bake better, but the calf is not brushed;

6, each mold can only add eight points of egg liquid, not too full, because the egg tart liquid will expand when it is baked in half (it will shrink when it is taken out);

7. Put it in the oven carefully, or it will spill easily;

8, muffin mold does not need oiling, because there is butter in the egg tart skin, let it cool slightly after baking, carefully draw a circle with a toothpick, and the egg tart will be very easy to take off from the mold;

9. If you like the taste of shredded coconut, you can bake it halfway, take it out of the oven, sprinkle with appropriate amount of shredded coconut, and then bake it;

10, if you like the "brown sugar spot" on the egg tart, you can finally open the baking tray of the oven and bake it on the upper floor for 1-2 minutes, but be careful not to burn it;

1 1. If you can't finish it all at once, put it in a fresh-keeping box, put it in the refrigerator, and bake it slightly when you eat it again.

For more information, please search' Gourmet World', which contains at least 1000 kinds of things you want.

As for the materials for making cakes, you can go to Taobao to buy them.