Formula material:

Vessel: baking tray (12x25cm) 1.

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,

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 out the strawberries and put them in the refrigerator for 20-30 minutes.

The second type:

4 egg whites, 65438 tartar powder or white vinegar +0/4 spoon, 50g spinning sugar.

B, 4 egg yolks and 40 grams of soft sugar.

C.3 tablespoons of oil. 3 tablespoons milk.

D, low-gluten flour100g, orange powder10g-you can also use Guobao instead, but the taste will be worse. Salt 1/4 spoon, vanilla extract or vanilla extract 1/4 spoon, baking powder 5g.

Exercise:

(1) Stir the egg yolk, add the rotating sugar several times, and mix the oil and milk evenly.

(2) Sieving flour, orange powder and salt. Pour it into (1) several times and stir well. Don't draw circles!

(3) Pour the tartar powder or white vinegar into the egg white, pour the white sugar several times, and beat well with an egg beater.

(4) Pour the beaten egg white 1/3 into the already stirred egg yolk batter, turn it up from the bottom and stir, remember not to draw circles, otherwise it will definitely defoam ~ ~ ~ (preheat the oven at this time).

(5) Add 1/3 protein, pour into the batter and stir. Mixing method is the same as above.

(6) Pour the stirred batter into the remaining 1/3 protein, turn it up from the bottom and stir evenly.

(7) Pour into an 8-inch baking tray, shake it a few times and then enter the oven.

(8) 180 degrees, 35 minutes!

Turn it upside down and let it cool for later use. Wash strawberries and drain for later use;

Divide the cake blank in two, coat it with cream and sprinkle with strawberries.

Hat cake series formula uncle chess angel hat:

A light cheesecake (just make a few more adjustments in the formula to achieve the same taste as Uncle Chase's cheesecake)

Cheese125g

30 grams of butter

Low-gluten flour 15-20g (you can add more flour if you think the batter is particularly thin).

4 earth eggs (3 foreign eggs are enough, and earth eggs are characterized by more yolk and less protein).

40 grams of sugar

50 grams of milk or water

Corn starch 10g

0.5 grams of salt

A few drops of white vinegar, or lemon juice.

working methods

Separate the yolk in two clean pots.

Put the cheese, milk and butter in a clean basin, heat and stir in water until they become thin and thick.

Add the egg yolk and stir quickly and evenly.

Drop a few drops of lemon juice and stir quickly and evenly (this step can be omitted)

Sift in low flour and corn starch and mix well.

Take out the cheese paste basin from the hot pot, cover it with a wet cloth and set it aside.

Add 0.5 salt, fine salt and a few drops of white vinegar or lemon juice to the egg white, beat until coarse foam at low speed, add fine sugar, start beating at low speed, and slowly accelerate until the eggbeater is pulled up and the triangular tip hangs down (wet foam).

Put 1/3 protein into a cheese paste basin, cut and mix evenly, then pour the cheese paste into a protein cream basin and cut and mix evenly.

Spread a layer of butter or oil paper on the 6-inch solid bottom mold, pour in the batter, fill it for 8 minutes, tap it a few times and send it to the oven.

The oven temperature is set to 140 degrees, and the upper and lower layers are baked for 80-90 minutes.

Waterproof method: Insert 1 baking tray into the bottom layer, pour water with the height of 1CM, put a grill on the baking tray, and put a cake mold on it to start baking.

Water bath method: put the cake mold into a baking tray filled with water and put it under the oven. Don't let too much water shake out or let the cake mold float on it, and don't put too little water to avoid being half dry; In the case of water bath method, the movable bottom die needs to be wrapped with tin foil.

After baking, take it out and air it for 3 minutes. When you see the edge of the cake falling off, take the cake mold horizontally, turn it around a few times, cover the flat chassis, turn it over and take out the cake, then cover the flat on the bottom of the cake, turn it back to the front and demould it.

skill

1; Cream cheese is soft and delicate, which can be the best choice for making cheesecake.

The texture closest to cream cheese is triangular cheese, which is sold in major supermarkets. In addition, be careful not to use salty or other greasy cheese (such as smoked or garlic) to make cheesecake, otherwise the cheesecake will taste quite strange.

2; The key to making light cheesecake is that the cheese paste must have a certain consistency, so that it can be easily mixed with egg white. Otherwise, egg whites are easy to defoam when stirred, and cheese is easy to sink. However, cheese paste will show consistency only at the temperature of refrigeration, so if you soften cream cheese at room temperature and then whip it into cheese paste, you must refrigerate it for a long time to thicken it (so I suggest using a food processor, which can save a lot of time).

3; The formula above says lemon juice or white vinegar. But cream cheese itself is a kind of yogurt, so this cake can be made without lemon juice.

4; Because the flour content of light cheesecake is very small, it depends on the support of solidified eggs, so it is normal for the cake to shrink slightly after cooling. As long as it doesn't crack, the pudding layer and pores are thick, and it doesn't seriously affect the appearance, it won't hurt.

5; Mix and cut: lazy, I made a 6-inch one, and directly cut and mixed the two pots together quickly. There is no problem of defoaming, and the cutting and mixing methods must be correct;

6; Baking: it was very troublesome to use a live bottom water bath at first, but it was much more convenient to use a solid bottom waterproof baking method later;

7; Demoulding: oil paper or a layer of butter on the bottom of the solid bottom die will demould well.

8; Baking temperature: the oven temperature of each family is not necessarily accurate, so do it several times, grope and adjust the temperature constantly.