How to make dessert: a brief introduction to the recipe of French baked Bule. Me Br l? E is a traditional French dessert with a crispy caramel shell and cream pudding inside. Very delicious. Even my girlfriends who don't like desserts are very happy!
material
2 egg yolks, 30g fine sugar, 120g whipped cream, 50g milk, 14 teaspoon vanilla powder.
working methods
1, egg yolk and fine sugar, stir evenly (without foaming, stir in circles with a vertical beater)
2. Heat the whipped cream and milk to a slight boil. Add appropriate amount of vanilla powder and stir well.
3. Add the cream liquid into the egg paste slowly and mix well. Be careful not to foam when stirring.
4. Sift the liquid in step (3) twice, and add it to the baking bowl (I said that the first time I used a general filter screen, and the second time I used an oil spoon to filter it, which was exquisite).
If there is a little bubble on the liquid surface, it will disappear after a little burning with a flamethrower.
6. Preheat the oven to 170 degrees, put water in the baking tray higher than 1/5, put the baking tray in the middle and lower layers, and put a piece of cloth inside. Put the baking tray on the cloth and bake for 20 minutes.
7. After baking, take out the baking bowl and shake it gently. You can find that it has solidified like pudding, and put it in the refrigerator for half a day after cooling.
8. Take it out before eating, sprinkle with slightly crushed roasted brown sugar (100 degree for 2 minutes) and bake it into caramel with a flame gun.
skill
1, be careful when filtering, and completely filter out the delicate parts.
2. If you don't have a flamethrower to scorch the sugar, you can put it on the oven after sprinkling, but the effect is not as good as that of a flamethrower. You can also pour a little high-concentration white wine on the surface of Bulei and then burn it.
Method for making dessert, and wrinkle material for dessert
One and a half eggs, milk 100ml, low-gluten flour 50ml, butter 10g, sugar 10g, and a little salt.
working methods
1. Sift the low flour into the pot, dig a hole in the middle, add half the milk and mix well.
2. Add the beaten egg liquid, salt and sugar into the other half of the milk and mix well.
3. Pour the evenly stirred eggs and milk into the batter and stir evenly to form a thinner liquid.
4. Melt the butter, add a little batter and stir well, then pour it into the original batter and stir well.
5. Filter the batter and let it stand for half an hour.
6. Pour a little oil into the pot, about 50 cents the size of a coin, then wipe it clean with a paper towel and spread it all over the pot.
7. Cook the pan until it is slightly hot, pour in the batter, and turn the pan over to make the batter spread all over the bottom of the pan.
8. On tempering, use medium heat until bubbles begin to appear on the surface, the edge is brown, the cake can slide freely in the pot, and the reverse side of the cake is brown.
skill
1. Sift the flour and break the eggs as much as possible. If it is very cold, heat the batter to prevent it from caking, because the temperature of the batter is too low when the butter is mixed. 2. Filter the batter and let it stand to make it more complete and delicate. After standing, it needs to be stirred slightly to prevent the batter at the bottom from being too thick. You only need to pour a little oil at the beginning, instead of adding it every time. After frying one slice, wait until the pan is slightly cold, add another tablespoon of batter and fry the next slice. 4. If you are very sensitive to the fishy smell of eggs, you can add 1/4 teaspoons of vanilla powder to the batter to remove the fishy smell of eggs. 5. I use the IKEA 39 Yuan Pan, which is very easy to use.
How to make dessert Strawberry chocolate lollipop Materials Fresh strawberries, roasted almonds and chocolate.
working methods
1. Wash strawberries and soak them in light salt water 10-20 minutes. Take it out and dry it with a kitchen towel.
2. Put the pre-baked almonds into a fresh-keeping bag and break them with a rolling pin;
3. Screen out the fine almond powder with a sieve, leaving larger particles for later use;
4.4-5 pieces of chocolate are slightly chopped with a knife;
5. Put the cut chocolate into a bowl, cover it with plastic wrap, and microwave it in a microwave oven for 20 -40 seconds (take it out and stir it to half);
6. The microwave chocolate sauce is slightly cold, and the toothpick is inserted at the end of the strawberry and evenly placed in the chocolate sauce? Get out? Serve with chocolate sauce;
7、? Get out? Good strawberries are put into almond granules and wrapped with almond granules;
8. Put the finished product on wax paper and put it in the refrigerator until the chocolate is solidified.
skill
1. Wash the selected fruits and dry them in the air or in the sun.
2. It is best to roast (fry) almonds in advance. There are no almonds, and walnuts and peanuts can be used instead;
3. In principle, all kinds of chocolates can be used, but it is best to choose chocolates with good quality and pure taste, such as dove nuts and milk chocolate.
4, microwave chocolate cover plastic wrap, using room temperature, stirring halfway to make it evenly heated;
5, microwave good chocolate sauce is very hot, it is best to let it cool a little, otherwise it is easy to peel strawberries? Boiled? , affect the taste, if the chocolate sauce has not solidified, you can microwave it for a few seconds;
6, waxed paper has no plastic wrap, mainly to prevent adhesion;
7. Choose a large and shallow bowl to melt the chocolate. Too deep a bowl will waste too much chocolate sauce.
8. The finished product can be refrigerated in the refrigerator, which can accelerate the solidification of chocolate sauce and make it brittle;
9. If the toothpick doesn't look good, you can use it with a little decoration.