1. Chocolate peach kernel brownie
Ingredients: (suitable for 8-inch baking mold) low-gluten flour 170g, cocoa powder 30g, butter 200g, fine sugar 150g, salt 1.4 teaspoon (1.2g), 3 eggs, and dark chocolate100.
Exercise:
1. Take the butter out of the refrigerator 2 hours in advance, put it indoors, soften it naturally, and put it in a big bowl. Beat with an eggbeater. Add fine sugar in three times and beat well. Then add the eggs and stir well (the mixture of butter and eggs is about 2 times larger at this time).
2. Mix and sieve the low-gluten flour, cocoa powder and salt for later use. Chop up the chocolate and put it in a heat-resistant container, and the water will melt.
3. After the chocolate liquid cools slightly, pour it into the butter and egg paste and beat it evenly with an egg beater. Add the sieved flour in three times, and mix evenly with a plastic knife from bottom to top. Now preheat the oven.
4. Spread the baking paper into the baking mold, then pour in the stirred batter, and finally sprinkle a layer of walnuts. Put it on the grill at the bottom of the oven, heat it up and down at the same time, and bake at 170 degrees for 35 minutes. There is no need to buckle back after baking.
2.lemon cheesecake
Ingredients: 350g (8 inches) cream cheese, 30g (low-gluten flour), 40g (corn starch), 40ml (milk or yogurt), 40ml (lemon juice), 2g (salt), 3 egg yolks, 3 protein, 40g (with cheese) and100g (salt).
Exercise:
1. If you can't use all the cheese at once after buying it back, cut it into pieces you need with a clean knife, wrap it in plastic wrap for several layers, put it in a box and keep it in the refrigerator. But it is recommended to buy as many as you want.
2. Sieve the low-gluten flour and corn starch for later use. Prepare fine sugar, milk (or yogurt), lemon juice and salt.
3. Chop the cheese in a big bowl. Add water to the pot until it is warm, and then continue to heat it with low heat. Melt the cheese in water until it is soft (about 3 minutes) and beat it with an eggbeater until it has feathers. Add the egg yolk in three times and beat well. At this point, you can take the bowl out of the water.
4. Add the fine sugar in three times and beat well. Add flour in three times and mix well. Pour in lemon juice, salt and milk, and mix well. At this point, thoroughly clean the eggbeater and dry it with kitchen paper towels to ensure that the eggbeater is oil-free and water-free, so as not to affect the subsequent protein delivery effect.
5. After the egg whites are beaten into fish eye bubbles, add the fine sugar in three times.
6. Put the 1/3 protein into the cheese batter and stir evenly from bottom to top. Then put 1/3 egg white into the cheese batter and stir it from bottom to top. Finally, pour the mixed cheese batter into the remaining 1/3 protein and stir it from bottom to top. Don't draw circles during the whole mixing process. At this time, open the oven at the same time, set it to 160 degrees and start preheating the oven.
7. If the movable bottom baking mold is used, first wrap the bottom of the baking mold with tin foil to avoid water seepage (if it is not a movable bottom mold, this step is omitted). Pour the cake paste into the baking mold, then put the baking mold into the baking tray, and inject a proper amount of water into the baking tray. Put the baking tray in the oven 160 degree middle grill and bake without water for 60 minutes.
8. After baking, take out the baking mold, cool it and put the cake in the refrigerator. It is said that cheesecake tastes best at 4-8 degrees Celsius. For your reference.