1》Angel Cake

Ingredients:

6 egg whites, 1 tsp cream of tartar, 120g sugar, 1/4 cup milk, vanilla extract A few drops, 90 grams of low-gluten flour, 1/4 tsp of salt

Method:

1. Place the egg whites and tartar powder in a steel basin without a trace of oil. Water or egg yolk (otherwise it will not beat)

2. Beat the egg whites with a whisk, add sugar after beating for 1 minute and continue beating

3. Beat for 6 to 7 minutes until wet. The foaming (i.e. the tip of the egg whites will droop when picked up by the egg beater) does not need to reach a hard peak like a sponge cake

4. Remove the egg beater, add the milk and vanilla extract, and mix gently with a rubber spatula.

5. Sift in the flour and salt, mix well, just mix well, do not over mix

6. Pour the batter into a 9-inch hollow donut-shaped mold, with the surface Smooth it out

7. Bake in the oven at 190 degrees for 25 minutes. If the surface is cracked and slightly charred, it will be cooked when pressed

8. Use a knife to cut around the mold and turn it over. If you drop it hard, the cake will fall out. Angel cake is tough and will not break.

2》Cream Strawberry Cake

Basic Materials

Utensils: baking sheet (12x25cm) 1 piece

Ingredients:

2 eggs (beaten), 35g sugar, a few drops of vanilla essence, 1-2 tablespoons of fresh milk, 25g of low-gluten flour, 25g corn flour, 1/4 tsp soda ash, fresh cream ingredients, 250g fresh cheese, 1/2 cup fresh cream, 30g sugar, a few drops of vanilla extract, 25-30 strawberries, appropriate amount of mint leaves

Method:

1) Place parchment paper on a baking sheet, then put it in the oven to preheat to 18 degrees.

2) Sift 25g of low-gluten flour, 25g of corn flour, and 1/4 tsp of baking soda, stir evenly and set aside.

3) Remove the water from the fresh cheese in the fresh cream material to about 180g.

4) Pour the egg yolks and granulated sugar into a clean steel basin, and heat them with insulated water until they are thick.

5) Add fresh milk and process in step 2 Add the A ingredients and mix thoroughly. Pour into the baking pan and bake at 180 degrees for 12 minutes.

6) Remove the cake from the baking pan after it cools.

7) Whip the fresh cream until it becomes foamy by cooling it with ice water. Then divide the sugar into 8-9 equal portions and slowly add them and beat evenly. Finally add vanilla extract and mix well.

8) Remove the stems from the washed strawberries, leaving only 2-3 for decoration.

9) Spread the fresh cream processed in step 7 evenly on the cake, and top it with stemmed strawberries.

10) Place in the refrigerator for 20-30 minutes and then decorate the surface of the cake with the remaining whipped cream. Place the strawberries and mint leaves on top and put it in the refrigerator for 20-30 minutes to complete.

Note:

In addition to using egg yolks for the sponge cake, non-sticky corn flour is used as flour. Use high-nutritional fresh cheese instead of high-calorie fresh cream to reduce calories. Coupled with strawberries rich in vitamin C, this dessert is both beautiful and nutritious.

Generally, the cake recipe is as follows: 500g of low-gluten flour, about 1000g of fresh eggs (weighed in shells), 500g of white sugar, 10g of baking powder, appropriate amount of honey, and a little water.

——You can always remember that the ratio of flour, eggs and sugar is 1:2:1

Gently mix the eggs, sugar and honey, let it sit for 20 minutes, and then beat it thoroughly (You can use an egg beater - a kind of egg beater made of stainless steel wire, which is sold in kitchenware stores and supermarkets) until it turns white and the volume expands about three times, and it does not fall over when inserting chopsticks. Mix the flour and baking powder, sift through a fine sieve, gently pour into the beaten egg bubbles and mix to form a slurry. If it is too thick, add a little water.

Prepare the mold or cake cup (available at places that sell kitchenware), add the batter, be careful not to exceed half the depth of the mold, you can put some raisins, peanuts, Add your favorite things like adzuki bean paste (something that won’t become watery when heated), and then put it on the baking sheet.

Preheat the oven to 220°C for the upper heat and 200°C for the lower heat. Put the baking pan in and leave it for 10-15 minutes. You will see that the surface swells and the color becomes brownish red. If you like the fat more, you can Pour some lard or peanut oil over it twice during the baking process.

It is best to take the trouble to beat the eggs into egg foam, so that they will be fluffy and soft. Don't rely too much on baking powder.