Low gluten flour10g sugar 40g

3 egg whites and 2 egg yolks.

20g butter, fresh milk 180ml.

Step 1: Stir all the flour, milk, egg yolk and 20g sugar evenly, and heat them on the fire.

Step 2: After heating the batter, turn off the heat and add all the butter while it is hot.

Step 3: Beat the egg whites. Add the remaining 20 grams of sugar in three portions. Drop 2 drops of white vinegar to beat the egg whites, and the effect will be better. Add the beaten 1/3 protein into the egg yolk batter and stir it slowly and evenly, then add 1/3 and then add 1/3.

Step 4: Brush a thin layer of butter on the inner wall of the container with a small brush, and then sprinkle sugar evenly, so that the comb can be baked very high along the inner wall.

Step 5: preheat the oven to 200 degrees, put the stirred batter into a coffee cup, put it into a fully preheated oven, keep it heated at 200 degrees for 20 minutes, and quickly sprinkle powdered sugar after taking it out of the oven for decoration.

cake

I. Matters needing attention in cake making

1. When making cakes, the quality of flour directly affects the quality of products. Generally, low-gluten flour is used to make cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, large and flat. If low-gluten flour is insufficient, it can be made of medium-gluten flour or high-gluten flour with appropriate amount of corn starch.

Another main ingredient of cake is eggs. The bulkiness of eggs mainly depends on the endosperm protein in protein. Only by high-speed beating can endosperm protein wrap a lot of air to form bubbles, which increases the size of the cake. Therefore, when beating protein, it is advisable to use high speed instead of low speed.

3. The syrup for making cake embryo is made of1000g white sugar and 500g water, boiled and thoroughly cooled. Eggs and sugar should be whipped at high speed, which is required by the characteristics of endosperm protein.

Before baking the cake, the oven must be preheated, otherwise it will affect the softness and elasticity of the baked cake. The equipment for beating cakes must be clean, especially not touching grease, otherwise the cakes will not be loose, which will affect the quality and taste.

5. In the traditional method of making cakes, the inner wall of the bottomed mold is often coated with oil, so the edges of the cakes are often colored and the bottom is darker. Now you can make a cake with a cake ring, just put a piece of white paper at the bottom of the ring instead of oiling. The edge of the cake is colorless and the bottom color is lighter, which can save costs, including the cake on the surface and at the bottom.

After the cake is baked, it is thoroughly cooled, and the paper on the cake ring and bottom is removed until it is used to ensure that the cake will not be air-dried and affect the quality.

6. The baking temperature of the cake depends on the amount of mixture in the cake. The more the mixture, the lower the temperature. On the contrary, the less the mixture, the higher the temperature.

7. The baking time of the cake depends on the temperature, how much mixture the cake contains, what kind of stirring method and so on. Generally speaking, the longer the time, the lower the temperature; Conversely, the shorter the time, the higher the temperature. The cake has low temperature and long time; Cupcakes are hot and short.

8. Cover the cake on the cake board while it is hot, so that the moisture contained in the cake will not volatilize too much and the humidity of the cake will be maintained. In addition, when the cake is hot, the shape is not completely fixed, and the surface of the cake can be leveled by the weight of the cake itself.

9. Use low-gluten flour for sponge cake and medium-gluten flour for pastry. This is because the structure of fat cake itself is looser than sponge cake, and the use of medium gluten flour further strengthens the structure of cake. So as to become more compact and not loose.

Second, the cake making process (the following is to introduce ten kinds of cake making methods for students who are interested and qualified to try DIY cake)

1, cocoa sponge cake

Ingredients: 600g of eggs, 300g of sugar, 290g of low-gluten flour, 30g of cocoa powder, and 0/00g of buttermilk/kloc.

Appliances: mixing barrel, sieve, small pot, pad paper, cake ring, baking tray, cake board.

Method:

(1) preheat the oven to 180℃ (or 180℃ fire, 165℃) for use.

(2) Beat the eggs into a mixing barrel, add white sugar, and put them into a blender to stir until they turn white and become thick and creamy.

(3) Sieve the low-gluten powder and cocoa powder with a sieve, gently pour them into a mixing barrel, add melted and cooled butter and skim milk, and stir them evenly to form cakes.

(4) Put the cake into the pad paper, put it into the cake circle in the baking tray, smooth it by hand, and bake it in the oven.

(5) Bake for about 30 minutes. When the cake is completely cooked, take it out, cover it on the cake board while it is hot, and then use it when it is cold.

2, vanilla sponge cake

Ingredients: 630g of eggs, 3 10g of sugar, 5g of vanillin or vanilla powder, 3 10g of low-gluten flour, 0/00g of vegetable oil 100g of skim milk.

Appliances: mixing barrel, sieve, pad paper, cake ring, cake board.

Method:

(1) preheat the oven to 180℃ (or 180℃ fire, 165℃) for use.

(2) Beat the eggs into a mixing barrel, add white sugar and vanillin or vanilla powder, and put them into a blender to make them thick white.

(3) Gently mix the sieved flour into a mixing barrel, slightly stir, add vegetable oil and skim milk, and continue stirring until it is evenly mixed into a cake.

(4) Put the pad paper laid by the cake maker into the cake ring, put it into the baking tray, smooth it by hand, and bake it in the oven.

(5) Bake for about 30 minutes, take out the cake after it is completely cooked, cover it on the cake board while it is hot, and use it after cooling.

3. orange sponge cake

Ingredients: 500 grams of eggs, 300 grams of sugar, 5 grams of fine salt, 200 grams of low-gluten flour, 5 grams of baking powder, appropriate amount of skim milk, 50 grams of orange juice and 75 grams of vegetable oil.

Utensils: mixing barrel, mixing basin, sieve, pad paper, cake ring and cake board.

Method:

(1) preheat the oven to 170℃ (or 175℃ fire, 160℃ fire), spread a pad of paper on the baking tray, and then put a cake ring for use.

(2) Divide the eggs into yolk and egg white for later use.

Barbecue chicken wings

Ingredients: chicken wings, soy sauce, onion ginger, sugar, cooking wine, pepper, salt, five-spice powder, BBQ sauce (barbecue sauce) and honey.

Exercise:

1. First, cut the washed and drained chicken wings several times, add them into soy sauce, onion ginger, sugar, cooking wine, pepper, salt, five-spice powder and barbecue sauce seasoning, mix well, cover with plastic wrap and marinate in the refrigerator for more than 2 hours, and turn over halfway.

2. Preheat the oven to 220 degrees, put the chicken wings on the grill, and spread tin foil paper on the lower baking tray (easy to clean) to catch the dripping oil juice, or put the chicken wings on the tin foil paper and bake for 15 minutes (turn it over several times), brush with honey and barbecue sauce, sprinkle with a little cheese powder (cheese powder makes the skin more brittle) and bake for 5-65433. Take it out of the oven. Serve.

Num experience: The chicken is delicious and the skin is crisp, which is similar to the roasted wing in Orleans! Unfortunately, I put a little too much honey, which is a little sweet. Therefore, everyone should pay attention to honey as long as it is coated with a thin layer, and don't apply a lot repeatedly.

========================

Roasted mushrooms

This is a simple and delicious thing. Wash and dry mushrooms. Cross knife, coated with salad oil, sprinkled with garlic, salt and black pepper, baked in an oven at 220℃ 15 minutes. The unique fragrance of garlic and mushrooms is soft together. As soon as I open the oven door, I can't help drooling. :)

========================

Qian Ceng chicken

Materials:

A pair of chicken breasts, foreign evil? Refining? A.

Slice the meat, add rice wine, light soy sauce to get 1 tablespoon, sugar and starch 1 tablespoon, salt 2/3- 1 tablespoon (for heavy taste, 1 tablespoon, even if I eat lightly), and marinate 10.

Slice the cheese (because the ice is too difficult to wipe, so I wipe it directly with thin slices), about a bowl.

Onion is cut into half filaments; Peel potatoes, slice them, shred them, add 1 teaspoon salt in water, soak for 5 minutes, and drain. Spread cream on an 8-inch pie plate (or other heat-resistant and baking-resistant container).

Place the plate:

Spread half of onion, potato and chicken, sprinkle half of cheese, and then spread the rest of onion, potato and chicken.

Sprinkle with the remaining cheese. Hehe, put a lot of cheese!

Baking:

Preheat the oven at 200℃ 10 minute, put it in and bake for 20 minutes until the cheese melts and the surface turns golden yellow.

Take it out of the furnace and cut it open. The surface is a little crispy, and the chicken inside is tender, with the smell of cream and onion, and the pulled silk.

==============================

biscuit

1,125g butter was cut in half and waited for it to soften at room temperature.

2, taking advantage of this time, peeling melon seeds, a small one, peeling my hands hurts.

3. Stir the softened butter into a paste with an egg beater.

4, put sugar, put it in several times, mix well.

5. After the eggs are beaten evenly, pour them into butter and stir.

6. Add three tablespoons coconut milk and stir.

7. Add melon seeds and stir.

8. Add self-raising flour and stir. I use a measuring cup of a rice cooker, almost one cup. I can make almost 20 cups.

9. Take plastic wrap, put the dough embryo on it, wrap it with film and knead it into strips. Refrigerator fermentation 1 hour. 1 hour later, you will find it a little hard. Prepare the baking tray, I spread a layer of tin foil on it, and it is not moldy. I cut a piece with a knife and put it directly on the baking tray. Later, I found it ugly, so I dug a spoon and pushed it on the baking tray with another spoon, so it was round. Later, I simply dipped my hand in some water, took a small piece, kneaded it into a ball, and pressed it on the baking tray, which was a round biscuit. Look what I'm doing. Cookies actually come in three shapes. Don't laugh at me ... yes, because they will expand when heated, there should be some gaps in the middle. I baked it for 10 minutes, and the surface was golden and slightly cracked. Take it out and put it on the chopping board to cool, just like cookies. It tastes really good.

============================

Huangqiaoma pancake

Ingredients: 3 kg of white flour, 1.24 yuan, a small piece of flour fat, alkali 1.6 yuan, 4.2 parts of clear water, boiled water 1.22 kg, cooked lard 1.2 kg, a little sugar, and diced cooked ham1.

Exercise:

(1) Heat the pan, stir-fry the diced cooked ham, sugar and cooking wine, and put them away for later use when the sugar melts and penetrates into the ham. Chop pork suet for later use.

(2) Pour two and a half Jin of flour into the basin, scrape out a small nest, pour in two-quarters of cold water, then immediately pour in eight and a half pieces of boiling water, quickly stir them into snowflake-shaped pieces, pour them on the chopping board, air them until they are warm, then knead them on the chopping board until the dough glows, air them a little, add flour fertilizer before they are completely cooled, mix them and knead them into an inch-thick circle, fold them into square balls from all sides, and then spread them out. Then put it in a bowl and cover it for fermentation. The fermentation time is about four hours (short in summer and long in winter). After the dough is cut, there are many small holes in the cross section, which makes it a flour fertilizer.

(3) Add one or two pieces of cooked lard into flour and mix well to make crispy noodles, then pour six or two pieces of flour into the basin, scrape a small hole, pour one or two pieces of cold water, pour three or two pieces of boiled water, and put them into the basin together with flour fertilizer. At the same time, pour the melted alkaline water into the basin, knead it vigorously to make it completely and evenly mixed, and then pull it into a quartered batter.

(4) Press the flour dough into a one-and-a-half-inch pancake, put the dough in the middle and wrap it into three parts, then roll it into a strip one inch wide and six or seven inches long with a rolling pin (one side is thick and the other side is thin), and then roll it up (spirally). Then put the "screw" bottom plate in place, flatten it by hand (about one and a half inches in diameter), put it on the left hand (with the thread face down), put the shredded pork and diced ham in turn, wrap it into a ball, flatten it by hand, and roll it into a round cake with a diameter of about two inches and two cents.

(5) Dip sugar with a brush, brush it on the threaded side of the cake surface, and then stick a layer of sesame seeds (the unthreaded side does not brush sugar or stick sesame seeds).

(6) scones. There is no oven at home, so bake in a small electric oven for six or seven minutes. When you see that the side without sesame seeds is golden yellow, scoop it up and apply a little sesame oil on the surface of sesame seeds with a brush.

=================================

Almond tile

Materials:

Egg 1 egg, protein 60g, sugar 100g, low-gluten flour 50g, peeled almond slices 200g, and a little salt.

Exercise:

Mix egg whites with whole eggs, then add salt and sugar.

Add low-gluten flour and mix well. Add almond slices and stir well.

Relax in cold storage and do it the next day. Take out the pole and use it flat.

Baking at 160 ~ 170 (twice)

Fold it into a u shape while it is hot, and then cool it. ..

Supplement: low-gluten flour should be sieved and almond slices should be mixed from bottom to top. Almond slices should not be broken and remain intact. Refrigeration helps to shrink.

=========================

Home-cooked pizza

Materials:

1 and 1/2 teaspoons of dry yeast, 3/4 cups of warm water (about150g) and 30g of softened cream.

A. 300g of medium gluten flour, sugar 1 tbsp, salt 1/2 tbsp.

Pizza sauce material:

Onion 1 4, garlic1,cream 10g.

A. 2 tablespoons tomato sauce, 6 tablespoons water, 4 teaspoons salt 1/,4 teaspoons black pepper1/,4 teaspoons Oregon grass1/and 4 teaspoons sugar1/.

Exercise:

◎ Bread crust:

Sprinkle yeast on warm water, stir it evenly to dissolve it, add material A and stir it into balls.

Pour it on the table, add cream and knead it vigorously 10 minute until it is smooth and elastic. Then knead it into a circle, put it back into the pot, cover it and put it in a warm place for fermentation for 2 hours.

Sprinkle some dry flour on the table, pour the dough on it, round it as needed, and ferment in the middle 15 minutes.

Make a round cake, spread it on a baking tray or pizza tray, arrange the shape and make it thicker around.

Punch a hole in the crust with a fork to avoid bulging when baking.

Spread the pizza sauce in the middle, not the edges.

Preheat the oven to 2 10C, and spread baking materials (such as seafood, meat, vegetables, etc. ), bake for 15 minutes, then take out and spread with shredded cheese, and bake for another 5 minutes until the periphery is golden.

◎ Pizza sauce:

Peel and chop onions and garlic.

Heat the pan, add cream powder and chives and minced garlic.

Add material A and stir-fry until boiling.

Supplement: Traditional pizza juice does not add sugar, but adding a little can alleviate the sour taste of tomato sauce, which is more suitable for our taste.

This kind of skin can make 1 1 inch pizza 1, two 8-inch pizzas and five 5-inch pizzas. This is thick pizza, and only two thirds of thin pizza is enough. In fact, the size and thickness can be adjusted by yourself, and there is no certain standard.

If you can't bake it all at once, you can bake it in batches. It doesn't matter if you leave the uncooked pizza (Claire: It's better to cover it with plastic wrap)

Making pizza doesn't need to be as particular as making bread. Materials and methods are more flexible. Some people even make pizza with unfermented skins. Claire: So pizza can be used as the first step in making bread. Even the failed sweet dough is suitable for pizza crust.

The proportion of ingredients in pizza sauce can be more casual. For example, I like the taste of cream and Oregon grass, so I put a lot. At first, my son was not used to the taste of tomatoes, so I stopped eating them. They were delicious. Later, I slowly increased the amount of ketchup. Because there is no ketchup at home, I use ketchup instead, so the sugar is saved. I didn't switch to ketchup until he could accept the taste of tomatoes. As long as it suits your taste, you don't have to be limited by recipes.

The prepared pizza sauce can be frozen in a fresh-keeping box (if there is more cream and less water, I will refrigerate it directly), and then dig out a spoonful next time I want to make pizza.

=============================

Baked rice with onion

Raw materials:

One onion, five cups of rice (measuring cup for rice cooker), five cups of boiling water (measuring cup for rice cooker), 50g of cream, three grains of garlic, proper amount of salt and pepper, and a piece of foil paper.

Method:

1. Dice onion, wash and drain rice for later use.

2. Stir-fry onions with cream, add rice, stir-fry until translucent, and put them in a baking tray. Pour boiling water, add salt, pepper and garlic, and completely cover the baking tray with tin foil.

3. Bake the baking tray in the oven preheated to 180 degrees Celsius for 20 minutes, and then continue to stew in the oven for 20 minutes.

4. Take out the baking tray, remove the garlic, mix the rice loosely, keep it warm in the oven, and then take it out when eating.