1, 220g of cream

2. powdered sugar 150g

3, salt 3g

4. 80 grams of eggs

5, low-gluten flour 320g

6, baking soda 3g

7, baking powder 5g

7, 3-5 bananas (can be increased according to your own preferences)

Exercise 1:

1, put the cream, powdered sugar and salt into a bowl and mix them evenly with a blender; (Figure 1, 2)

2. Put the eggs into the cream sugar and stir evenly; (Figure 3)

3. Sieve the low-gluten flour, baking powder and baking soda powder, add them into the cream and egg sugar, stir evenly at a slow speed, and gently stir for not too long;

Exercise 2:

4. Peel bananas and grind them into banana puree with a fork; (Figure 1)

5. Add banana puree into the batter and stir evenly at a slow speed to form banana batter; (Figure 2)

6. Putting the prepared banana batter into a paper cup is about six minutes full, which looks a bit monotonous. I think some raisins and walnuts are sprinkled on the batter at home; (Figure 3)

7. Preheat the oven 170 degrees for about 25 minutes, then take it out and cool it before eating.

You don't need to beat too much cream, otherwise the cake will be soft and easy to rise, and the number of bananas can be increased or decreased according to your own preferences.

Grape two-color muffin cake (very simple)

Raw materials:

1, dry ingredients: 1 cup half flour, 2 tablespoons butter, 2 teaspoons baking powder, 1/2 teaspoons baking powder, 1/2 teaspoons salt, 7 teaspoons sugar, 1 teaspoon cocoa powder (too much is bitter).

2. Wet ingredients: egg 1 (slightly broken, count 30 times in your heart), milk 1.5 cups (I cooked it with whole milk powder, or I can choose fresh milk), whipped cream 1.2 cups (save it if it is not), and cream 1.6 cups. **

3. Raisins: 1 cup or add or subtract according to personal preference. Wash and put it in the refrigerator the night before, and put it in the freezer for about half an hour when preparing other materials (if you use freshly washed ones, it will be very dry after baking, remember).

4. Appliances: chrysanthemum mold for egg tower, cake paper cup (cleaning chrysanthemum mold can be omitted, if not, grease chrysanthemum mold to prevent adhesion), 1 toothpick, oven.

Production method:

1. Dry materials are thoroughly mixed. If there is a sieve, it's better to be a sieve. Divide the dry ingredients into two parts, one with cocoa powder.

2. Mix the wet materials, then pour the wet materials into the dry materials, turn them over with a spoon from bottom to top and stir them evenly to make batter.

3. Pour 2/3 raisins into the mixture and stir slightly.

4. Use a spoon to pour two kinds of batter into half of the cake paper cup (upside down), thus making a two-color cake. Don't fill it, leave a distance, because it will swell when baking.

Finally, decorate the remaining raisins on the surface of the cake and press them.

6. Preheat the oven at 200℃ in advance and bake at 180℃ for about 20 minutes. Prepare a toothpick, fork it with a fork and see how it is baked when baking.

7. After baking and airing, the surface will become brittle.

Remarks:

1, this cake is very simple, don't be afraid of what I say.

2. Because there is still some wet material left, I made a bear cake today (a non-stick bear cake mold is needed). Today's dry materials are used less, so they are thinner than yesterday's. The cake is softer and tastes better than yesterday.

3. Sorry, everyone ate it before taking pictures, and the rest is not photogenic. Please fill in these pictures when you do it again.

4. Egg Tower Chrysanthemum Mould (6 yuan/10), Cake Paper Cup (3 yuan /60) and Non-stick Bear Cake Mould (8 yuan/piece) were all bought in Yi Bei, and the owner carefully packed them.

The website is as follows: Mimi's DIY baking studio

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Dragon fruit cake

You can't buy fresh strawberries when you are absorbed in melons and fruits. I had to pick the pitaya and carambola that looked good to make up the number, and put on this cake, which became more and more chaotic! Fortunately, the children were very supportive and split up on the spot! Hehe, I was snickered by my parents on the second day of the New Year's Day:)

1, make a wonderful peak and let it cool.

2. Cut it into two pieces as flat as possible.

3. Spread whipped cream evenly in the middle

4. Spread cream evenly on the whole cake, and squeeze the lace along the edge of the surface to increase the height.

5. Mix the green tea powder with very little boiling water, and add cream, which is light green. On one side of the cake, the lines are extruded into a zigzag shape, and the surface is marked with a grid pattern according to Tian Zi's method.

6. Squeeze the pink cone flowers in the grid with the cookie nozzle. Pink is the only bottle of cream paint I have.

7. Cut the pitaya pulp into small triangles and insert them around at regular intervals.

8. The carambola is cut into pentagons and crosses the pitaya.

9. There is a lot of cream, so I gild the lily and squeezed it like noodles ~ ~ ~

10, the surface and side are sprinkled with colorful five-star sugar particles.

1 1, in the middle, those pink %B

Respondents: Weiwei 0002 17- trainee magician level 3 7-4 15: 16.

Several western-style dim sum practices

1. Butterfly Crisp

Materials:

Crispy 1 2/3 pieces, chopped walnuts, sugar, egg liquid.

Exercise:

1 Thaw the dough, and mix the crushed walnuts and sugar into dough. ..

2 arrange the whole pastry, spread it with a, put 2/3 pastry in the middle and spread it with a core.

3. Fold the two sides of the surplus part of the whole cake below to 2/3, and spread a layer. ..

4 Apply another layer of A to the smooth dough and roll it inward once.

5 Shop A for the third time and put them together.

6 the opening is downward, which looks like the front of a butterfly cake from the side. Cut into pieces about 1cm thick and bake in the oven.

Brush the surface with egg liquid and sprinkle a little sugar.

Bake at 8 375F for about 20 minutes.

note:

1 I didn't weigh the crushed walnuts and sugar, it was made by hand.

You can roll the dough thinner, so you can put more walnut candy in it.

You can put it in the refrigerator before cutting. When cutting, the opening is downward. This makes it more round and beautiful.

2. western pear pie

Materials:

1 pear, 1/3 cakes, cream sauce.

Exercise:

1 Wash, peel, cut in half and remove seeds.

2 cut the dough into two pieces and squeeze it into custard.

Cover the pear with a layer of cake with custard, and then draw knife lines on the surface at equal distances.

4. Cut both sides of the cake to the width of 1.5cm with a knife, cover the extra sides of 1.5cm, and press until it sticks.

Bake at 5 375F for about 15-20 minutes.

Chocolate Qifeng cake roll

Ingredients: cocoa powder 66g, hot water 264g, egg yolk 165g, fine sugar 264g, salt 7g, milk 92g, salad oil 158g, low-gluten flour 30g, baking soda 8g, baking powder 7g, protein 330g, salt 2g and fine sugar 2/kloc-0.

Method 1. Sift cocoa powder and mix with hot water for later use.

2. Add sugar to the egg yolk and mix well, then add salad oil and milk in turn and mix well. After the sugar is dissolved, add cocoa liquor, low-gluten flour, baking soda and baking powder, sift and mix well.

3. Add salt and fine sugar to the egg white, stir until it is dry and foaming, add chocolate batter several times and stir evenly, then pour it into a flat baking tray with paper back and bake in the furnace.

4. Immediately after baking, remove the baking tray and peel off the edge paper to dissipate heat.

5. Cut the cake in half, spread white paper on the bottom of the cake, coat the surface with cream, and draw two strokes from the beginning.

6. Roll back from under the white paper with a stick, so that the cake can roll forward.

7. Push the end of the winding path with a stick to make the cake roll firm.

8. After the cake is rolled, the interface is facing down, and it is wrapped and fixed with white paper.

Cai Ming vanilla angel cake

Material protein 5 15g, tata powder 6g, salt 4g, fine sugar 336g, low-gluten flour 184g and vanilla extract 5g.

Exercise 1. Add tartar powder and salt to the egg white, stir until it bubbles, then add fine sugar several times and stir until it bubbles and becomes wet.

2. Sieve the low-gluten flour, add the protein and sugar, then add the vanilla extract and stir well.

3. Put it in a hollow mold (don't grease it) and smooth it, then put it in the oven.

This dish is called tiramisu.

Ingredients: cheese 400g, sugar 150g, egg yolk 80g, animal whipped cream 50g, vegetable whipped cream 50g, lemon juice 5c.c, gelatin 4g and cocoa powder 60g.

Exercise 1. Put a chocolate sponge cake in the model as the bottom.

2. After the cheese is softened by heating in water, mix it with sugar and lemon juice evenly.

3. After the plant whipped cream is sent, add the animal whipped cream and send it together.

4. After the gelatin is soaked in cold water and softened, it is directly heated in water, and then poured into the model by the method of 2.3, and stirred evenly.

5. Freeze in the refrigerator, take out, demould and screen some cocoa powder for decoration.

Raspberry mousse cup

Ingredients: 50g of raspberry puree, 200g of animal fresh cream, 40g of sugar, Canto wine 10c.c, 4g of gelatin tablets, and cold water 1 cup.

Exercise 1. Beat the animal cream and sugar well, add raspberry puree and canto wine and mix well.

2. Soak the gelatin tablets in a little cold water to soften them, then heat them in a water-tight way to melt them into liquid, and then pour them into exercise 1. Stir well.

3. Release method 2. Put it in a flower-squeezing bag, then pour it into a cup, and finally decorate it with apple slices.

Coffee jelly

Materials: 50g of frozen coffee powder, 250c.c of water, 20c.c of Caroit coffee wine, and plant fresh cream 100g.

Exercise 1. After boiling water, turn off the fire, add coffee jelly and Caroit coffee wine, mix well, pour into a cup, and let cool.

2. Send the plant cream, put it in the flower squeezing bag, and squeeze the fresh milk flowers on the coffee jelly.

3. finally, put it in the refrigerator for cold storage.

The name of this dish is black tea chocolate ball.

Materials: black tea 10c.c, chocolate100g, 30g of animal fresh cream.

working methods

1. Chop up the chocolate, and put it in water with 50~60℃ for heating and melting.

2. Add black tea to practice 1. Then put it in a flower squeezing bag and squeeze it on the model.

Chocolate balls with wheat grains

Ingredients: chocolate150g, animal fresh cream 30g, wheat 30g, candied fruit 30g, and cocoa powder.

Exercise 1. Chop up chocolate, put it in a pot with animal fresh cream, and melt it by heating in water.

2. Add wheat grains and candied fruit grains, stir to below room temperature, knead into dough and dip in cocoa powder.

1 .donut 2. Bisji:

3. Red bean snowball 4. Cream muffin:

5. pineapple cake. Lemon soft chocolate candy

7.chocolate pie

1. Donuts; Doughnuts

Materials:

200 grams of low flour, 2 teaspoons of baking powder, 40 grams of cream, 70 grams of sugar, 50 ml of milk, vanilla, a little flour and 50 grams of powdered sugar.

How to do it:

1. Mix low flour and baking powder and sieve. Cream and eggs are at room temperature.

2. Beat the cream into milk in a bowl, add sugar and stir until it turns white, then slowly add the beaten eggs, milk and vanilla powder.

3. Sift in 1/6 low powder and mix well, then add the remaining low powder and mix well.

4. Sprinkle a little low flour on the table, open the dough into a dough with a thickness of 1.5cm, and press out a round doughnut.

5. Fry in 160 degree oil, and keep turning chopsticks in the middle of the doughnut to make the doughnut look complete until it turns yellow.

6. Drain the oil, let it cool and sprinkle with powdered sugar.

2. Bisji

Materials:

Cream 150g, milk 1 cup, low-gluten flour 380g, baking powder 2 tablespoons, salt 1 teaspoon.

How to do it:

1. Sift the low-gluten flour, baking powder and salt into a steel basin, add the cream, slice the cream with a knife, and shake the steel basin to mix the cream and dough evenly.

2. Add milk and gently stir into uneven dough. Don't rub.

3. Sprinkle some flour on the table, put the flour on the dough, open and fold it repeatedly with a stick, and sprinkle the flour as soon as it sticks.

If the cream melts, wrap the dough and put it in the refrigerator for 20 minutes. After taking it out, use the club face to make it about 2 cm thick.

5. Press out round cakes with a round model, arrange them on a baking tray, and coat the surface with milk for baking.

6. 170 degree preheating 10 minute, baking 15- 18 minute.

Attachment: Bisji can be spread out after baking and coated with honey or jam. It is really delicious.

3. Red bean snowball

Materials:

Three egg whites, powdered sugar150g, and red bean stuffing 600g.

How to do it:

1. Spread the egg whites and sugar (hard foam) on the table. Divide into10g (sprinkle some corn flour as hand flour).

2. Divide the red bean stuffing into 30g each, and wrap the egg white into a ball. Steam the egg white with medium heat 12 minutes, and the egg white must be hard foamed, because it will be used to wrap the red bean stuffing.

4. Cream muffins

Materials:

2 eggs, low flour 100g, baking powder12 tablespoons, 50g of sugar, 70cc of fresh milk, appropriate amount of cream, and appropriate amount of honey or cream.

How to do it:

1. Add half the sugar to the egg yolk, stir until it bubbles, then beat the remaining sugar and egg white until it bubbles, and then mix with the egg yolk.

2. Add the fresh milk into (2), stir well, and add the sieved low flour.

3. Dry the pan first, put a little cream on it, then pour in the muffin and fry until both sides are golden.

P.S.: Arrange the fried muffins on a plate and add honey or cream.

5. pineapple cake (50 squares)

Materials:

Salt-free cream 450g, powdered sugar 187g, egg yolk 1, 2 whole eggs, low-gluten flour 375g, high-gluten flour 132g, corn flour 75g, cheese flour 18g, milk powder 18g, pineapple sauce 4000.

How to do it:

1. Mix the salt-free cream and powdered sugar evenly, then add the yolk and whole egg and mix well.

2. Sieve the low-gluten flour, high-gluten flour, corn flour, cheese powder and milk powder in turn (1).

3.(2) Add a little salt and cream and mix well, and knead into balls of about 20 grams each.

4. Wrap the dough with pineapple stuffing and put it in a container.

5. Preheat the oven for10min, bake at 170℃ for about15min, then turn over and bake until the skin is golden yellow.

6.lemon soft chocolate candy

Materials:

600g chocolate, 70c.c whipped cream, 2 teaspoons orange wine, orange peel 1 slice, 20g cream, powdered sugar 1 plate.

How to do it:

1. Boil the fresh milk first, then pour in 300g of chocolate, cream, wine and orange peel, and then cool it in ice.

2. Put the cooled (1) into a flower squeezing bag, squeeze it into strips and put it on the grid.

3. Dissolve chocolate in water, then soak it in ice water, cool it, and then pour it on (2).

4. When (3) is dry, roll a layer of powdered sugar.

7.chocolate pie

Materials:

200g of fine sugar, salad oil 1 10c.c, 2 eggs, bitter-sweet chocolate 120g, low-gluten flour 180g, baking powder 1 spoon, powdered sugar 1 plate, etc.

How to do it:

1. Bitter chocolate and sweet chocolate melt first.

2. Mix fine sugar with salad oil and eggs, then add (1), low-gluten flour and baking powder in turn, knead into a ball and refrigerate for a while.

3.(2) After kneading into a small ball, cover the ball with two buttons of chocolate.

4. Roll a circle of powdered sugar on the surface of (3), and put the powdered sugar on the baking tray and sieve it again.

5. Bake at 180℃ for about 15 minutes.