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

How to make it:

1. Put the egg whites and cream of tartar in a steel bowl, don't touch a trace of oil, water or egg yolks (or else it will not be able to whip)

2. Beat the egg whites with a wire whisk, and then add sugar and keep beating for 1 minute. Add sugar and continue to beat

3. Beat for 6 to 7 minutes until wet peaks form (i.e., the whisk picks up the tip of the egg whites and drops down), but not until stiff peaks form like sponge cake

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

5. Sift the flour and salt into the batter, and mix well, do not overmix

6. Pour the batter into a 9-inch hollow doughnut-shaped model and smooth the surface

7. Bake in the oven at 190 degrees Celsius for 25 minutes, until the surface is cracked and slightly charred, and the cake is cooked when pressed

8. Use a knife to cut the cake around the model, turn it over and drop it hard to make the cake come out, and the cake will be tough enough not to break.

2》Cream Strawberry Cake

Basic Ingredients

Appliances: Baking Pan (12x25cm) 1pc

Materials:

Eggs (Beaten) 2pcs, Caster Sugar 35g, Vanilla Extract Drops, Fresh Milk 1-2 tbsp, Low Gluten Flour 25g, Cornstarch 25g, Baking Powder 1/4 tsp, Whipped Cream Ingredients, Fresh Cheese 250g, Fresh Cream 1/4 tsp, Fresh Cheese 1 tbsp. 250g, 1/2 cup whipping cream, 30g sugar, a few drops of vanilla extract, 25-30 strawberries, mint leaves

How to make:

1) Line a baking sheet with parchment paper and place in the oven to preheat to 18 degrees.

2) Sift 25g of low gluten flour, 25g of cornstarch, and 1/4 tsp of baking soda, then mix well and set aside.

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

4) Pour the egg yolks and sugar into a clean steel bowl, and whisk them over hot water until they form a thick consistency.

5) Add the milk and the ingredients from step 2, and mix well. Pour into a baking dish and bake at 180 degrees for 12 minutes.

6) Remove the cake from the baking tray when it is cool.

7) Whip the whipping cream in ice water until foamy. Add the sugar in 8-9 equal portions and beat slowly. Add vanilla extract and mix well.

8) Remove the stems of the cleaned strawberries, leaving only 2-3 for decoration.

9) Spread the whipped cream that was processed in step 7 evenly on the cake and spread the strawberries on the top.

10) Let it rest in the fridge for 20-30 minutes and then use the remaining whipped cream to decorate the top of the cake. Spread the strawberries and mint leaves before sending it to the fridge for another 20-30 minutes to finish.

Note:

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

3 "recipe name tomato cake

Basic features: stomach and blood

Basic materials:

3 eggs, 50 grams of minced meat, 20 grams of seaweed and fried peanut rice, tomatoes, 2, peanut oil 20 grams of green onions, ginger 10 grams of each, and salt, monosodium glutamate, and a little wine.

Method:

1, eggs knocked into a bowl, whisked evenly;

2, seaweed, peanut rice chopped and crushed into the end of the bowl, plus minced meat, egg, ginger, onion, refined salt, monosodium glutamate, cooking wine, stirring evenly;

3, peanut oil in a frying pan, pour into the mixture of egg mixture, simmer for 15 minutes on a slight fire, remove to cool, cut into patterns Patterns;

4, tomatoes cut into large thin slices, arranged around the plate, cut the cake in the middle of the plate is ready.

Effects: stomach and blood.

Use: Serve with meals.

Application: For people with weak spleen and stomach, poor appetite, anemia and weakness.

4" Zhejiang vegetable orange cake

Characteristics of cake-like fluffy texture, attractive color.

Materials

Materials

6 slices of chocolate pie, 250 grams of orange juice, 60 grams of egg yolks, 50 grams of sugar, 5 slices of gillette, 250 grams of animal cream, 4 strawberries

Process

Preparation

Working method:

1, gillette soaked in cold water, 2 slices of chocolate pie cut into small pieces.

2, egg yolks first filtered and then add orange juice and granulated sugar in the water heating and cooking to about 80 degrees, that is, add the drained Guylian melting mix well.

3. Beat the above ingredients in ice water until thick, and beat the whipping cream until it reaches 6 points.

4. Put the chocolate pie under the cake model, add the filling to half the height, and then add the chocolate pie cut into small pieces into the filling until it is full, and finish all the ingredients in order.

5. Freeze the cake for 2 hours until it is completely set. Remove the cake from the mold, brush it with a layer of pectin (you can also leave it on), and decorate it with strawberries.

5》Zhejiang vegetables hometown cheesecake

Raw materials

Filling: 225g of flour, 10g of baking powder, 50g of sugar, 150g of butter, 75g of water.

Filling: 500g of ricotta cheese, 100g of sherry cream, 125g of caster sugar, 50g of flour, 35g of thick cream, 300mls of sour cream, 6 egg yolks, 6 egg whites.

Process

Crusting:

1. Mix the flour, baking powder and caster sugar, then add the water and butter to combine and form the crust, cover with impermeable paper and leave to cool for 1 hour.

2. Preheat the oven to 180C

3. Grease the sides and bottom of a 23cm mold and place the filling on top.

4: Place on a low rack and bake on medium-low heat for 8-10 minutes to cool.

Filling ingredients:

1. Whisk together all ingredients except egg whites until soft.

2: Whisk egg white until it forms, then add mixture 1.

3: Pour into crust, place on a low rack and bake over medium-low heat for 30-40 minutes. 4: Cool for 1-2 hours; garnish with frosting and serve.

6》Honey Cake

Materials needed:

8 eggs, 180g sugar, 1/4 cup honey, 200g low gluten flour, 1/4 tsp salt, 2 tbsp oil

Step by step:

1. Pre-heat the oven to 175℃.

2. Bake on the lower shelf of the oven for about 50 minutes.

3. Eggs and sugar warmed over water, beat with an electric whisk for about 3 minutes, do not beat so hairy like a normal sponge cake.

4. Add honey and beat for another 5 minutes until thick.

5. flour, salt sifted in, with a straight whisk is not afraid to stir, you can rest assured that thoroughly mixed well.

6. Scrape the batter into the model, and smooth the surface.

7. Drop the model a few times to shake out the air bubbles, and then bake.

8. Remove from the oven and place on a cooling rack, remove the backing paper and allow to cool before slicing.

Note:

If your oven doesn't fit a 9.5x11.5-inch square, use a 7.5x9.5-inch square, and multiply the ingredients by 2/3 (for the eggs, multiply by 5 whole eggs, plus 1 yolk).

7" Raisin Sponge

Required ingredients:

4 eggs, 120g sugar, 120g flour, 1/4 tsp salt, 2 tbsp butter, 2 tbsp milk, 1 tbsp raisins

Step by step:

1. Preheat the oven to 210°C.

2. Bake the sponge on the middle shelf for 20 minutes. Bake for 20 minutes. Mix in the raisins at the end as for a basic sponge cake with whole eggs, and then spoon into the model.

2.