Ingredients: 250g white bean paste, 20g milk, 20g almond powder, 4g matcha powder, and 0/5g egg yolk/kloc-.

Made as follows:

1, we add the white bean paste to15g egg yolk, and then mix evenly with electric egg beater at low speed.

2. Then we sift the almond powder into the step 1 basin and mix it evenly with a scraper.

3. Add milk and continue to mix evenly with electric egg beater at low speed. Milk should be increased or decreased according to the humidity of dough.

4. Then pour the matcha powder into the basin and continue to mix it evenly with a scraper. If you want to make other flavors, you can change it to other powders at this time.

5. Then put it into a paper bag, just use an ordinary cookie nozzle, and squeeze it into a baking tray, which should be padded with high-temperature oil paper in advance.

6, oven preheating 160 degrees, after preheating, into the middle layer of the oven, hot air mode on 160 degrees, off 165 degrees for about 20 minutes.

Soybean milk box cake

Material of cake blank: 4 eggs (preferably larger eggs), 30g of sugar, 40g of corn oil, 40g of low-gluten flour and 40g of water.

Soy milk sauce material: 4 egg yolks, 70g fine sugar, 40g low-gluten flour, 20g corn starch, 400g sugar-free hot soybean milk, and 0/00g whipped cream/kloc.

Other decorative materials: 200 grams of whipped cream, 0/6 grams of fine sugar/kloc-,and appropriate amount of cooked soybean powder.

Made as follows:

1, first make the cake embryo, first pour the water, oil and egg yolk into the basin, and mix them evenly with eggs, then sieve the low-gluten flour into the basin, and continue to mix them evenly with eggs.

2. After the batter is ready, start to beat the egg whites. Add the fine sugar into the egg whites twice, and beat until it reaches 7, that is, lift the egg beater, and the egg cream will be hooked. At this time, the oven will be preheated 145 degrees.

3. First, take a small part of the meringue and mix it with the batter. Remember to mix it by stirring. After mixing, pour it into the remaining meringue basin and continue to mix it evenly by stirring.

4. Pour the mixed cake paste into the baking tray, and smooth it with the help of a scraper. Then shake the baking tray on the table a few times to make big bubbles, and send it to the middle layer of the oven, and bake it at 135 degrees and 150 degrees for 22 minutes.

5. After the baked cake embryo is taken out and cooled, find a box with a cake, face down, and print the size of the cake slice you need. Of course, you can also cut it directly with a knife!

6. Now let's make soybean milk sauce. Mix the egg yolk and fine sugar evenly with an egg beater until the color of the egg yolk becomes light. Sieve the low-gluten flour and corn starch into an egg yolk basin, and mix thoroughly with an egg beater.

7. Then pour the hot soybean milk into the basin in step 6, while stirring! Then pour all the mixed liquid into a non-stick pan. Heat slowly with low heat, and stir-fry with a high-temperature scraper.

8, until it can be fried into a group. Then whip the whipped cream with 6 grams of sugar until 7 is distributed. Pour all the fried soybean milk into the whipped cream basin, and mix evenly at low speed in electric egg beater.

9. Then, put the prepared soybean milk sauce into a piping bag for later use, then take 200 grams of whipped cream and 16 grams of sugar and beat it until it is hard to distribute at 8, and put the whipped cream into the piping bag for later use!

10, put a piece of cake on the bottom of the box, then squeeze a thick layer of cream on the cake, and then squeeze a layer of soybean milk sauce! At this time, you can also sprinkle a layer of cooked soybean powder!

1 1, then spread a layer of cake slices in the box, squeeze a thick layer of whipped cream, and finally squeeze the soybean milk sauce into small balls to decorate the surface, and then sprinkle cooked soybean powder on it.

Peanut butter Tongluo Shao

Ingredients: 2 eggs, low-gluten flour100g, fine sugar 25g, honey10g, salt1.5g, baking powder 2g, milk 30g, corn oil10g, and proper amount of peanut butter.

Made as follows:

1, pour the fine sugar, eggs, honey and salt into the basin, and beat evenly until the fine sugar melts.

2. Then pour the milk and corn oil into the basin and stir well. Stir until the oil and milk egg mixture are completely blended.

3. Sift the low-gluten flour and baking powder into a basin, stir well, cover the stirred batter with plastic wrap and let it stand for 25 minutes.

4. After standing, scoop up a spoonful of batter with a big spoon and pour it into the pan. The small fire heats slowly, and when many bubbles are found to be gradually enlarged and broken, they can be turned over at this time.

5. When turning over, you can fry it casually, and you can put your favorite stuffing in the middle of the fried crust. I used peanut butter for stuffing. It's delicious, too

Heiqiao Mu Si

Mu Si paste materials: Heiqiao100g, 2 egg yolks, whipped cream170g, milk180g, 30-35g of fine sugar (increased or decreased according to personal preference) and 3g of gelatin.

Made as follows:

1, put the egg yolk into a big basin, and beat it at low speed in the egg beater until the egg yolk becomes light in color and slightly swollen in volume.

2. Then pour the cold boiled water into the bowl of gelatin tablets and soak it soft! Due to the high temperature in summer, it is generally enough to soak for about 1 minute.

3. Then pour the milk and black chocolate into the milk pot, and cook it slowly on low heat. After the black chocolate melts, continue to boil and you can go out of the pot.

4. Pour the boiled milk chocolate liquid into the egg yolk basin, while pouring it, beating it with electric egg beater at medium speed.

5. Then take the softened gelatine tablets out of the water, put them in a clean bowl, insulate the water to melt them, and melt them into liquid.

6. Melt the liquid gelatin solution into a basin of egg yolk milk chocolate solution, mix it evenly, and then send it to the refrigerator for refrigeration.

7. Refrigerate until it becomes thick and flowing. After refrigeration, let's send whipped cream! Pour in the fine sugar at one time, and beat at low speed in the egg beater until 7. Distribute.

8. Mix a part of the whipped cream with the refrigerated chocolate mixture evenly. It is mixing, not drawing circles. Remember.

9. Then pour the stirred Mu Si paste into the rest of the cream basin, and mix it evenly by the same stirring method. Finally, the stirred state is thick and flowing.

10, take a container that you want to put Mu Si in, just pour the Mu Si paste liquid directly into it, and finally send it to the refrigerator for overnight.

Egg-Yolk Puff

Oil skin material: medium gluten flour110g, clean water 40g, powdered sugar18g and butter 40g.

Crispy material: low-gluten flour100g, 50g butter.

Accessories; Appropriate amount of bean paste and 7 egg yolks.

1, pour the oily skin materials into the basin together, mix them into smooth dough by hand, then cover the mixed oily skin dough with plastic wrap, and send it to the refrigerator for refrigeration and relaxation for one hour.

2. Pour the pastry materials into the basin together, and mix them into dough by hand. Cover the mixed pastry with plastic wrap, and put it in the refrigerator to relax for one hour.

3. Then, take out the two loosened dough from the refrigerator, evenly divide them into 7 equal parts, take an oil crust and flatten it, then put the pastry in the middle and wrap it.

4, the rest of the operation in turn, all done, we continue to cover with plastic wrap to relax for 20 minutes, if you are in a hurry, relax 10 minutes is also ok.

5. During the relaxation period, let's prepare the stuffing, take 35g of bean paste, round it, press a pit in the middle, put the yolk in the middle pit, wrap it up, and operate the rest in turn.

6. Flatten the loosened dough, roll it out with a rolling pin, then roll it up from top to bottom, and then operate the rest in turn. Cover it with plastic wrap and send it to the refrigerator for relaxation 15 minutes.

7. After 15 minutes, take out the dough, continue to flatten it and roll it into long pieces, then roll it up from top to bottom, put all the rolls in a baking tray, cover it with plastic wrap, and send it to the refrigerator to relax 15 minutes.

8./kloc-after 0/5 minutes, take out the dough, fold both ends in half, then flatten them by hand, then roll them out a little with a rolling pin, put the stuffing in the middle, wrap them and knead them round.

9. After everything is wrapped, brush the egg yolk liquid on the surface, then sprinkle a proper amount of black sesame seeds. At this time, the oven is preheated at 160 degrees, and finally sent to the middle layer of the oven, and baked at 160 degrees for 30-35 minutes.

Matcha cheese Madeleine

Ingredients: low flour 1 00g, 6 grams of matcha powder, 2 lemons in lemon peel, 5 grams of lemon juice, butter100g, sugar100g, eggs1half, 25g of milk, 3g of baking powder and proper amount of cheese.

Made as follows:

1, mix fine sugar with lemon peel and lemon juice evenly, and let it stand for 20 minutes. After 20 minutes, add the eggs and mix well.

2. Then add the milk, mix it evenly with eggs, then sift in the low-gluten flour, baking powder and matcha powder, and stir it evenly with a scraper.

3. Put the butter in a bowl, melt the insulated water, and pour the melted butter into the batter basin.

4. Stir evenly with a scraper, put the mixed batter into a paper bag and send it to the refrigerator for refrigeration 10 minute.

5. After ten minutes, take it out and squeeze it into the cake mold. First squeeze it into half and put the cheese on it! Oven preheating 160 degrees

6. Then squeeze in the remaining batter and cover the cheese. Finally, put it into the middle layer of the oven, and bake it at 150 degrees for 25 minutes.