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Electric oven can do what delicious?
I, cake production notes

1, in the production of cake, the quality of flour directly affects the quality of products. Making cake flour should generally choose to use low gluten flour, because low gluten flour gluten-free, made of cake especially fluffy, volume expansion, the surface is flat. If a lack of low gluten flour, can be used in the gluten flour or high gluten flour with the right amount of corn starch preparation.

2, another main ingredient of the cake is egg, egg puff mainly depends on the endosperm protein in the egg white, and endosperm protein only when subjected to high speed whisking, to a large number of wrapped air, the formation of bubbles, so that the cake's volume increases the puffy, so in the churning of egg white, it is desirable to high speed and should not be used in the low-speed.

3, the production of cake embryo syrup, from 1000g sugar with 500g water, boiling, chilled into. Eggs and sugar whisking, it is appropriate to use high speed, this is the endosperm protein characteristics required.

4, before baking the cake, the oven must be preheated, otherwise the fluffiness and elasticity of the baked cake will be affected. The cake mixing utensils must be clean, especially not touching the grease, otherwise the cake will not be fluffy, which will affect the quality and taste.

5, the traditional way of making cake, often in the bottom of the mold wall oiling, so that the cake out of the side of the cake is often color and the bottom layer of color is darker, now available in the cake circle cake, just in the bottom of the circle pad on a piece of white paper instead of oiling, out of the cake on the side of the color and the bottom layer of the cake color is lighter, you can save costs, including savings on the epidermis and the bottom layer of the cake.

After the cake is baked and chilled, it is not until it is used that the cake ring is taken off and the paper at the bottom is removed to ensure that the cake is not dried out and the quality is affected.

6, the baking temperature of the cake depends on the amount of mixture in the cake, the more the mixture, the lower the temperature; conversely, the less the mixture, the temperature should be increased accordingly.

7, the cake baking time depends on the temperature and the cake contains more or less of the mixture, which kind of mixing method and so on. Generally speaking, the longer the time, the lower the temperature; conversely, the shorter the time, the higher the temperature. A large cake is cooler and takes longer; a small cake is warmer and takes less time.

8, the cake should be covered with cake board while it is still hot, so that the water contained in the cake will not evaporate too much, to maintain the humidity of the cake. In addition, when the cake is hot, the shape of the cake is not completely fixed, and you can rely on the weight of the cake itself to make the surface of the cake more flat.

9, the production of sponge cake selection of low-gluten flour, the production of grease cake is more often used in the gluten powder, this is because the structure of the grease cake itself than the sponge cake loose, the selection of gluten powder, so that the structure of the cake to be further strengthened. Thus, it becomes more compact and not loose.

Second, the cake production process (the following to interested and have the conditions to try DIY cake students introduced ten cake production methods)

1, cocoa sponge cake

Raw materials: eggs 600g, sugar 300g, low gluten flour 290g, cocoa powder 30g, 100g of white skimmed oil, skimmed milk, appropriate amount.

Appliances: mixing bucket, sieve, small pan, mat paper, cake ring, baking pan, cake board.

Method:

(1) Preheat the oven to 180℃ (or 180℃ at the top and 165℃ at the bottom) and set aside.

(2) Beat the eggs in a mixing bowl, add the sugar, and beat on the mixer until whitish and in a thick creamy froth.

(3) Sift the gluten free flour and cocoa powder through a sieve, gently pour into the mixing bowl, add the melted and cooled white skimmed oil and skimmed milk, and whisk well to form the cake mix.

(4) Fill a lined baking tray with cake rings and smooth with your hands, then bake in the oven.

(5) Bake for about 30 minutes, remove the cake when it is fully cooked, cover with a cake board while it is still hot, and allow to cool.

2, vanilla sponge cake

Raw materials: eggs 630g, sugar 310g, vanillin or vanilla powder 5g, low gluten flour 310g, lettuce oil 100g, skimmed milk.

Appliances: mixing bucket, sieve, mat paper, cake ring, cake board.

Method:

(1) Preheat the oven to 180℃ (or upper heat 180℃, lower heat 165℃) and set aside.

(2) Beat the eggs in a mixing bowl, add the sugar and vanillin or vanilla powder and beat on a mixer until thick and whitish.

(3) Gently fold in the sifted flour into the mixing bowl, then add the lettuce oil and skimmed evaporated milk and continue to mix until well blended.

(4) Place the cake into a parchment lined baking pan and smooth out with your hands, then bake in the oven.

(5) Bake for about 30 minutes, remove the cake from the oven when it is fully cooked, cover with a cake board while still warm, and allow to cool.

3, orange sponge cake

Raw materials: egg 500g, sugar 300g, fine salt 5g, low gluten flour 200g, baking powder 5g, skimmed milk, orange juice 50g, lettuce oil 75g.

Utensils: mixing bucket, mixing bowl, sieve, paper, cake ring, cake board.

Method:

(1) Preheat the oven to 170℃ (or 175℃ at the top and 160℃ at the bottom), line a baking sheet with paper liners, and put the cake ring on it.

(2) Divide the eggs into yolks and whites and set aside.

BBQ Chicken Wings

Ingredients: chicken wings, soy sauce, green onion and ginger, sugar, cooking wine, pepper, salt, five-spice powder, BBQ sauce, honey

Practice:

1, first cleaned and drained chicken wings cut a few cuts in soy sauce, green onion and ginger, sugar, cooking wine, pepper, salt, five-spice powder, BBQ sauce, seasoning inside the mix well, covered with plastic wrap. Marinate in the refrigerator for 2 hours or more, turning halfway through.

2, preheat the oven at 220 degrees, chicken wings on the grill, below the baking tray with tin foil (easy to clean) to catch the dripping oil, or put the chicken wings rows in the tinfoil, bake for 15 minutes (during the period of a few times to turn over the face), brush with honey and BBQ sauce, sprinkle a little bit of cheese (cheese powder role to make the skin more crispy), and bake for another 5 - 10 minutes. Remove from oven. Serve.

Small water tip: The chicken meat is very flavorful and the skin is very crispy, similar to Orleans wings! But it's a shame that I put a little too much honey on it, and it's a little too sweet. So we should pay attention to the honey as long as a thin layer can be coated, do not repeatedly coated a lot on it.

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Baked Mushrooms

This is a simple and delicious dish. Wash and dry the mushrooms. Make a cross cut, coat with salad oil, sprinkle with garlic, salt and black pepper, and bake in 220 degree oven for 15 minutes. Garlic, mushrooms unique flavor soft together, as soon as you open the door of the oven, you can not help but drool. (:)

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Chicken lasagna

Materials:

A pair of chicken breasts, Yang Xie 敫敫觯? Refining? pcs.

Slice the meat into thin slices, add 1 tablespoon of rice wine and soy sauce, 1 teaspoon each of sugar and cornstarch, and 2/3-1 teaspoon of salt (1 teaspoon of salt for heavy eaters, 2/3 teaspoon of salt for those who eat light food like me), and marinate for 10 minutes.

Cheese sliced and shredded (the ice was too hard to shred, so I sliced it into thin slices to use). I have sliced it directly into thin slices to use), a bowl or so.

Slice half of an onion; peel and slice potatoes, then shred, add 1 teaspoon of salt to water, soak for 5 minutes, drain. Place in an 8-inch pie plate (or other heat-resistant baking container) and spread with whipped cream.

Presentation:

Spread half of the onions, potatoes, and chicken in the cream-slathered pie plate, sprinkle with half of the cheese, then spread with the remaining onions, potatoes, and chicken,

and sprinkle with the remaining cheese. Heck, put in more cheese!

Baking:

Preheat the oven at 200 degrees Celsius for 10 minutes, put it in and bake it for 20 minutes until the cheese melts and the top turns golden brown.

Baked out of the oven, cut to see, the surface is a little crispy and fragrant, inside the chicken tender, with cream and onion flavor, and pulled out of the silk

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Cookies

1, 125 grams of packed butter cut half of it out, and at room temperature and so on. It's softening.

2. While I was at it, I peeled the melon seeds, a tiny handful, and my hands hurt from peeling them.

3. Stir the softened butter into a paste with a whisk.

4, put the sugar, divided into several times, mix well.

5, one beaten egg and pour into the butter, stir.

6, put in the coconut butter three tablespoons, stir.

7: Add melon seeds and stir.

8: Add the self-rising flour and stir. I use the rice cooker's measuring cup, which is a little short of a cup, and it makes almost 20 or so.

9: Take the plastic wrap, put the dough embryo on top, wrap it with the film and pinch it into a long strip. Put it in the refrigerator to ferment for 1 hour. 1 hour later, go out the dough embryo, you will find that it has been a little hard. Prepare a baking sheet, I put a layer of tinfoil on it, no mold, I first cut a piece with a knife and put it directly on the baking sheet, then I think it does not look good, so I use a spoon to scoop a spoon, and then use another spoon to push it onto the baking sheet, so that the baked out of the round, and then, I simply hand dipped in some water, directly take a small piece of kneaded into a ball, and pressed it on the baking sheet, it is a round cookie. See what I did, I made three shapes of cookies, don't laugh at me.... Right, right, right, right, right, right, right, right, right, right, right, right, right, right, right, right, right, right, right, right, right, right, right. I baked for 10 minutes, the top is golden brown and slightly cracked. Took it out and put it on the sheet to cool and it was just like a cookie, it tasted really good yay.

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Huangqiao biscuits

Raw materials: fine white flour three pounds of one or two four money, a small piece of flour fat, alkali one money and six minutes, four and a half of water, one catty of boiling water and two two, one or two of cooked lard, a little sugar, cooked ham diced (one point square) one or two, sugar one money, lard two, sesame seeds. one and a half money, sesame, sesame oil one and a half money two points of cooking wine.

Practice:

(1) the pan is hot, the cooked ham diced, sugar, cooking wine in the pan frying, until the sugar dissolves into the ham when the sheng up standby. Pork plate oil chopped into pieces of puree standby.

(2) will be two and a half pounds of flour poured into the basin, pick a small nest, poured into the cold water three two four, and then immediately poured into the boiling water eight two and a half, quickly mixed into a snowflake-like small pieces, poured on the board to warm, and then in the board speculate on kneading to the dough glowing, a little bit of drying, in the absence of cold, and then add the fertilizer, and up to the strong speculation into a thick inch or so round, folded into a square ball from all sides, and then speculate on the folding, so *** seven times to make the dough, so *** seven times, so that the fat is not cold, and up to speculate on the thick inch round, from four sides folded into a square ball, then speculate on the opening, folding, so *** seven times. ** seven times, so that the fertilizer evenly mixed into the noodles. Then put into the bowl covered fermentation. Fermentation time of about four hours (summer short winter long), cut the dough to see the section has many small holes into the fertilizer.

(3) one or two of the flour and cooked lard mix well into the shortening, and then the flour six two four poured into the basin, pick a small hole, poured into the cold water one or two, and then poured into the boiling water three two, into the dough, together with the fertilizer into the basin, and at the same time, poured into the alkaline water, kneaded vigorously to make it completely mixed evenly, pulled into four cents and four minutes of the noodle dose.

(4) Press the dough into a one-and-a-half-inch pancake, and put one-third of a penny in the center to wrap it up, and then use a rolling pin to roll it into a one-inch-wide, six- or seven-inch-long strip (roll it out thicker on one side and thinner on the other), and then roll it up (in the shape of a screw). And then the "screw" base against the board put in place, press the hand flat (about one and a half inches in diameter), placed in the left hand (threaded side down), in turn, into the lard crushed mud a money, four points of diced ham, wrapped up into a round ball with the hand pressed flat, rolled into a diameter of two inches and two minutes of the round cake.

(5) Use a brush dipped in sugar to brush on the threaded side of the cake, and then stick a layer of sesame seeds (no threaded side of the brush without sugar or sesame seeds).

(6) Bake the cake. No home bakery stove, with a small electric oven, bake six or seven minutes to see no sesame seeds on the side of the golden brown that is shoveled up, with a brush dipped in sesame oil a little coated in sesame seeds on the surface can be.

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Almond tiles

Materials:

1 egg, 60g egg white, 100g sugar, 50g low gluten flour, 200g peeled sliced almonds, pinch of salt

Methods:

White egg white, add egg white.

Add salt and sugar and mix well

Add gluten free flour and mix well, add sliced almonds and mix well

Put it into the refrigerator and loosen it up for the next day, then take it out and use it for baking

Bake it at 160℃~170℃ (bake it twice)

Fold it into a U-shape while it is still hot and let it cool down.

Additionally: sift the gluten flour, add the almonds from the bottom to the top, do not break the almonds to keep them intact, and refrigerate to help them shrink,

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Home made pizza

Ingredients:

Dry yeast 1 and 1/2 tsp, warm water 3/4 c. (about 150g), softened cream 30g. 150g), 30g of softened butter

A. 300g of medium gluten flour, 1 tbsp of sugar, 1/2 tsp of salt

Pizza Sauce Ingredients:

1/4 onion, 1 garlic, 10g of cream

A. 2 tbsp of tomato paste, 6 tbsp of water, 1/4 tsp of salt, 1/4 tsp of black pepper, 1/ 4 tsp of oregano, 1 tbsp of sugar. Cover and let rise in a warm place for 2 hours

Sprinkle some dry flour on the table, pour the dough over it, divide it into rounds as needed, and let rise in the center for 15 minutes

Shape the dough into a pie and spread it out on a baking sheet or a pizza pan, arranging it so it is thicker in a circle around the dough

Pierce holes in the crust with a fork so it doesn't bulge out during baking

Spread pizza sauce in the center. p>Spread the center with pizza sauce, leaving the edges uncoated

Preheat oven to 210C, spread with baking ingredients (e.g., seafood, meats, veggies, etc.) and bake on the lower shelf for 15 minutes, then remove from the oven and spread with shredded cheese and bake for 5 minutes more until the perimeter is golden brown.

Pizza sauce:

Peel and mince the onion and garlic

Heat the pan, add the cream powdered onion and minced garlic

Add the A ingredient and stir-fry and bring to a boil

Additional information:


Traditional pizza sauce has no sugar, but a little bit of it can slow down the acidity of the tomato paste, which is better suited to our tastes

This crust can be used to make 11-inch pizza, 8-inch pizza, or a large pizza, which can be used to make a large pizza, or a small pizza.

This crust makes one 11-inch pizza, two 8-inch pizzas, and five 5-inch pizzas. This is a thick pizza, and a thin pizza is only 2/3 of the size. In fact, the size and thickness can be adjusted by yourself, there is no certain standard.

If you can't finish baking at one time, you can bake in batches, and it doesn't matter if you leave the pizza on the table for a while (Claire's note: it's best to cover it with plastic wrap)

It's not necessary to be as particular about pizza as it is about making bread, and you can be more flexible about the materials and the way you do it, and you can even use the crust that hasn't fermented to make the pizza. (Claire's note: So pizza can be the most important thing for you to do when you're trying to make bread, and you can even do it with the sweet dough that's failed. The dough is also good for making pizza crust.

The proportions of the ingredients in the pizza sauce can be quite arbitrary, like I like the flavor of cream and oregano so I put in a lot more. My son was not used to the flavor of tomato, so I left it out and it was just as good; then I slowly increased the amount of tomato paste. Since we don't have tomato paste at home, I used ketchup instead and skipped the sugar. I switched to ketchup only when he could accept the taste of tomato. As long as it suits your taste, you don't have to limit yourself to recipes.

The pizza sauce can be frozen in a plastic container (for those who have more cream and less water, I just keep it refrigerated), and then scooped out a tablespoon of it for use the next time you want to make pizza

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Onion Baked Rice

Raw materials:

Onions One, five cups of rice (rice cooker measuring cup), five cups of boiling water (rice cooker measuring cup), 50 grams of cream, three cloves of garlic, salt, pepper to taste, a piece of tin foil.

Methods:

1. Cut the onion into cubes, wash and drain the rice.

2. Sauté the onions in butter, add the rice and sauté over medium heat until translucent, then place in a baking dish. Pour in boiling water, add salt, pepper, garlic, and cover the skillet completely with tin foil.

3. Place the baking dish in a preheated 180 degree Celsius oven and bake for twenty minutes, then continue to simmer in the oven for another twenty minutes.

4. Remove the baking dish from the oven, remove the garlic, toss the rice loosely and keep warm in the oven until ready to serve.