150 grams of sugar
180 grams of cream
Four eggs
1/4 spoon baking powder
A little lime juice
Fifty grams of orange juice
Practice: 1. Beat the cream with sugar, beat the eggs and mix in the low flour.
2. Mix in lime juice and orange juice
3. Mold filling (hollow mold or long mold) and baking at 160 degrees for 50 minutes.
Cream cake-
Materials:
Whipping cream100ml
A packet of instant coffee
Cream cheese 200g (I used half a pack, about120g, it doesn't matter if it's less).
Sugar 80g
2 eggs
Corn starch 1 tablespoon
50g of chocolate (chocolate sauce can be used instead)
1, cream cheese is softened at room temperature, then 50g sugar is added and stirred until it looks like cream.
That's about it.
2. Beat in the egg yolk and mix well.
3. Add corn starch and mix well. It is best to sieve first.
4. Egg yolk cheese paste is ready, put it aside for a while, beat the cream and sprinkle with coffee powder.
Light cream with coffee powder
5, cream mixed with cheese paste
6. Beat the egg whites until they are frothy, then add the remaining 20g of sugar until they are hard and frothy, and squeeze a few drops of lemon juice in.
7. Gently mix the beaten egg whites into the cheese paste.
8, into the mold
9. Draw chocolate sauce across the surface.
10, use a toothpick to quickly draw a few lines to form a pattern.
Finally, preheat the oven to 180 degrees, pour a glass of water into the baking tray, put the baking mold on it, and bake in the oven for 45 minutes. Cool the cake after baking, and put it in the refrigerator for more than 4 hours before eating.
Shanghai cream cake
Raw material recipe cake material: rich powder 5 kg eggs 8 kg sugar 4 kg.
Cream cream: buttered oil 5 kg sugar 5 kg egg 1.5 kg milk 10 bottle (227 g) of vanilla powder 2.5 g rum 100 g.
Sugar water: sugar 1 kg water 2 kg rum100g.
Making method 1. Making cake blank: put eggs and sugar in a copper pot and stir well, heat to 30℃, put them on an egg beater (or use an egg beater) to beat and foam the eggs to about three times their original volume (don't heat them in the oven in hot days), then gently add flour into the egg paste to neutralize them and inject them into the mold.
2. Baking: the oven temperature is controlled at180 ~ 200℃, and it is cooked after baking for 25 minutes.
3. Making cream cream: put eggs and sugar into a pot and stir, add milk, stir with an egg broom while heating, put them in an egg beater together with butterfat after boiling, and then add rum to make duplicate cream.
4. Sugar-making water: Boil sugar and water, cool and add rum.
5. Decorating with flowers: cut the cake blank into three layers with a thin knife, coat sugar water between the layers with embedded cream, scrape a thick layer of cream on the surface, and stick coconut shreds or cake crumbs around the cake blank.
6. Cake mounting words and patterns: clean kraft paper or thick plastic film can be folded into a triangular funnel shape, the cream paste with adjusted pigment is put in, the mouth is sealed, the triangular tips are fried according to the thickness of the required pattern lines, and the extruded cream paste is painted with various patterns or words.
Precautions 1. It is very important to keep the furnace temperature stable during baking;
2. Beat the egg slurry without stopping halfway, and the container should not be made of iron or aluminum.
Derived varieties with different colors can be made into cakes with different colors, such as almonds, fruits, whipped cream, margarine, chestnuts and chocolate cakes.
How to identify the quality of cream
(1) shape: the original shape remains after the package is opened, and there is no oil overflow, and the cream with smooth surface has better quality; If it is deformed, and the oil overflows, the surface is uneven, inclined and sunken around it, it is inferior cream.
(2) Color: High-quality cream is transparent and light yellow. Otherwise, it is inferior cream.
(3) Smell: High-quality cream has a special fragrance. If it has sour taste and bad smell, it is spoiled cream.
(4) When the high-quality cream is cut with a knife, the section is smooth and no water drops are produced. Otherwise, it is inferior cream.
(5) Cream must be stored in refrigeration equipment, and the suitable temperature is-5-5 degrees Celsius. Therefore, when purchasing, we should check whether the temperature of refrigerated display cases and other refrigerated equipment is under the management conditions of 10 degrees Celsius.
(6) Taste: High-quality cream can be dissolved in the mouth without roughness; Otherwise, it is inferior cream.
(7) According to the date of manufacture, the flavor of cream will not change if it is stored below 10 degrees Celsius for 6 months.
Practice:
1, separate the egg yolk from the white. Add vanilla powder and white sugar to the egg yolk, and beat it with an egg beater into evenly foamed mayonnaise.
2. Mix milk with cream and bring to a boil. Take about 1/5 of hot milk and pour it into mayonnaise to make a thin sauce. Be careful to stir quickly while pouring to prevent the mayonnaise from condensing into flowers.
3. Pour the thin sauce back into the hot milk, and keep stirring while pouring it to make it a uniform egg milk slurry. Heat it on a warm fire (do not boil it), and keep stirring until the milk thickens. Take it off the fire and let it cool for later use.
Home-made bread is mainly made of traditional sweet bread, which has simple shaping and diversified tastes, as long as the dough is wrapped in different fillings. The cream pudding bread introduced this time is one of the common varieties in popular bakeries, and some of them are also called cream buns or cream meal buns. Its cream pudding stuffing is simple, sweet and delicious, especially suitable for children's tastes!
Material: 6 quantities
Bread formula: high-gluten flour 1 80g, warm water 80ML, dry yeast1and 1/4 tsp, bread improver 1/4 tsp.
20g of cream, 2 tablespoons of milk powder, 2 tablespoons of sugar, and 3 tablespoons of salt/kloc-0.
Cream pudding filling:
Ingredients: milk 1 cup, 2.5 tablespoons of corn flour, 4 tablespoons of sugar, 2 egg yolks (or whole eggs 1 piece), cream 1 spoon, and a little vanilla extract.
Practice: put all the ingredients into the pot and mix well to boil. When cooking, keep stirring the anti-sticking bottom until it is completely solidified and turned off, and let it cool.
Baking: preheat the oven 180℃ and bake in the middle layer for about 12 minutes.