Cake making and materials:
< Materials > Two portions
Whole egg-3, refined sugar-150g, low-gluten flour-120g, cream-15g, milk-15cc.
< Practice >
1. Add the white sugar powder to the egg and beat it with an egg beater to make it foamed. If the temperature of the egg is too cold, warm water at 40 C can be used to make a soft, elastic and delicious cake.
2. Add the sieved low-gluten flour into 1 and mix well with a wooden spoon.
3. Pour the milk and cream dissolved in water into the two ingredients and mix them quickly. If the stirring is not enough, the cake will have big bubbles and rough taste, and if the stirring is excessive, it will harden the cake without bubbles.
4. Pour the three ingredients into the cake model for about eight minutes, and bake in 180℃ oven for about 30 minutes.
matters need attention
The secret of making cakes:
If you want to make a sponge cake with a soft entrance, it depends on the method of stirring and foaming the cake. If there are many bubbles, you must make it quickly before the bubbles disappear. Therefore, the materials are mixed in a cut way. The cleaning of containers or egg beaters is also very important. When the utensils contain grease, the eggs can't bubble.
Oven cake
Round cake baking tray food processor glass bowl deep pot chef knife whisk wooden spoon brush knife metal bowl small screen baking plate scraper wire rack butter paper wide square knife wire rack hazelnut protein fine sugar cherry liqueur corn flour frosting light butter protein.
Butter and flour 250g of hazelnut fine sugar 300g of millet flour 2 tbsps of protein 6 frosting and butter cream 6 tbsps of water150ml of fine sugar150ml of egg yolk 6 tbsps of cherry liqueur (kirsch, which can be increased as appropriate) 375g of light butter.
Production order
1, prepare hazelnut pomade
Step 2 bake
3. Prepare butter and cream.
4. Combination cake
5. Decoration
advance preparation
The cake can be made 2 days ago, wrapped tightly and frozen in the refrigerator. Because it is soft, it is easy to slice. Just add icing and hazelnut as decoration before eating.
Plus minimum freezing time of 1 hour.
1, preparing hazelnut nut custard
1, spread the baking sheet with butter and butter paper, then spread the butter and flour, and pour off the excess flour. Turn the round cake plate upside down on the baking plate and draw a circle along the edge of the cake plate with your fingers.
2. Bake hazelnut in the oven12 ~15 minutes, and peel (method >; > , keep 1/3 for decoration. Mix 1/2 of fine sugar with the remaining hazelnut and put it in a food processor.
3. Grind hazelnut into powder, or use a spiral planer.
4. Put the nut powder and sugar into a glass bowl and add corn flour.
5. Put the egg whites in a metal bowl, and beat them with an egg beater or an electric mixer until they are straight. Add the remaining fine sugar and continue beating for 20 seconds until a smooth custard is formed.
6. Add 1/3 hazelnut paste and mix lightly with a spatula. You can insert it from the center with one hand, scoop it up from top to bottom, cover it and stir it, and turn the bowl counterclockwise with the other hand. Add the remaining hazelnut paste twice.
Second, baking
1, preheat the oven to 130℃(250? , gas furnace 1/2 degrees). Shovel the stirred custard onto the already prepared and circled baking sheet, and scrape it flat into a round cake shape with a wide square-headed knife, and three pieces can be made before and after.
2. Put the baking sheet into the oven and bake it, turning it from time to time, until the custard is slightly Huang Gan and becomes a protein cake, which takes about 40 ~ 50 minutes.
3. Take out the baking sheet, pour the cake plate upside down while it is hot, cut off the excess along the edge, carefully remove the butter paper, and then put it on the wire rack to cool.
Third, prepare oil butter cream
1, first boil the fine sugar with water, and then continue to cook until it looks like a soft curry, without stirring. To test whether it is just right, remove the pot from the fire, scoop up the syrup with a teaspoon, and after cooling for a few seconds, take a little syrup with two fingers and rub it until it becomes small round particles.
2. When dissolving the syrup, stir the egg yolk evenly with an electric stirrer.
3. Slowly pour the hot syrup into the egg yolk liquid and stir it.
4. Continue to beat at high speed until it is thick and sticky after cooling.
5. Add butter to the bowl and beat it with an electric mixer (it can also be mixed with a wooden spoon). It should be stirred until it is soft and creamy.
6. Slowly add the butter to the already thick egg sauce and continue to stir.
7. Add 3 tablespoons of cherry liqueur and continue to stir (the amount of wine can be increased as appropriate).
Fourth, the combination cake
1, cut the cardboard into the shape of a round cake bottom, lightly spread butter and cream, spread a baked protein cake, and gently press it. In order to facilitate work, you can put the card paper on the bottom of the upside-down cake tray before putting the protein cake.
2. Coat the protein cake with 1/4 of butter and cream, level it with a square-headed knife, and then fold the second protein cake, and also coat it with 1/4 of butter and cream.
3. After stacking the third piece, spread the remaining butter and cream on the whole cake.
V. Decoration
1 Sift the icing on the cake surface with a small sieve to form a thick layer.
2. Chop the hazelnut with the chef's knife and gently stick it on the edge of the cake by hand.
3. Arrange the chopped hazelnuts on the cake with a knife and freeze them tightly, at least 1 hour.
Fruitcake
Ingredients: (1) low-gluten flour100g, cream100g, (2) powdered sugar100g, salt12 teaspoons, (3) 2 eggs and (4) 20 grams of milk.
Practice:
(1) Mix the materials (5) together for later use.
(2) Sieve the low-gluten flour, add the cream and beat with an egg beater until the volume expands and the color turns white.
(3) Add the materials (2) and mix well until there are no particles.
(4) Add the eggs and mix well, then add the milk and mix well.
(5) Finally, the materials prepared in the method (1) are added together and evenly mixed, and then put into an oven and baked at 170℃ for about 30 minutes.
Mushroom cake
Ingredients: sugar, egg white, cocoa powder, salad oil, butter.
Seasoning: sugar: protein = 2:1,cake embryo: chocolate: buttered oil = 4: 5:1
Practice:
1 modulated protein mushroom: sugar: protein = 2:1. Beat the egg whites until fine while adding sugar. Use a toothless flower mounting head of about 1cm to mount mushrooms on a baking tray lined with white paper and sprinkled with a little flour, and sprinkle a little cocoa powder on the surface. Baking temperature 120℃ is about 40 minutes.
2 Preparation of chocolate cream: Mix cocoa powder with salad oil and add butter (the thickness depends on the need).
3 use S.P sponge cake embryo, peel and cut three layers, embed chocolate cream in the middle, scrape chocolate cream on the top and vertical sides, scrape a small round with white oil in the center, and decorate with mushrooms.
Glass cake
Materials:
Milk, egg yolk, sugar, corn starch, butter, agar and custard powder.
Seasoning:
Milk-making Huangqilin milk: yolk: sugar: corn starch: butternut: agar: custard powder = 6: 3: 2:1:0.5: 0.04: 0.02.
Cake embryo: cream cream: transparent agar =2:5:3.
How to do it:
(1) Stir the egg yolk with sugar, add corn starch and custard powder, stir well, and pour into hot milk and agar solution (water: agar = 5: 3: 0.1). Heat it to a paste on the fire and use it while it is hot.
(2) Wash the cake embryo circle with the required size, surround it with cellophane, embed a layer of S.P sponge cake embryo, pour in hot milk cream and mount a diamond network. Then, the water: agar: sugar = 4: 0.1:1ratio is boiled and poured on the surface after a little cooling.
(3) demoulding after solidification and decorating with fruits.
Black forest cake Schwarzwaelder Kirschtorte
Ingredients: whole egg 850g, sugar 540g, emulsifier 30g, fresh milk120g, low-gluten flour 294g, cocoa powder147g, liquid cream 80g, fresh animal oil 500g, black cherry in wine and sweet cherry wine 50g.
method of work
1. Beat the egg whites together until 9: 00 for distribution, and stick them with your fingers until they are sharp and stiff, and do not drip.
2. After mixing the emulsifier and fresh milk, add the egg yolk and stir until it looks like a foam, then add the protein into the fresh milk solution and mix well.
3. Mix and sieve the low-gluten flour and cocoa powder, add them into the evenly stirred egg paste, and mix well by hand or scraper.
4. Add the liquid cream and mix well to form a batter, then pour it into a baking mold, bake at the temperature of upper fire 170℃ and lower fire 180℃ for about forty-five minutes, then cool down and bake at the temperature of 170℃ for another twenty minutes, then take it out and cool it, and demould it for later use.
5. Scrape the bitter-sweet chocolate brick into fine chocolate chips with a steel knife for later use.
6. Cut off the uneven surface of the cooled cake, then cut it into three equal parts, then add the same amount of clear water with cherry wine, carefully brush it on the surface with a small brush, and finally apply the whipped cream of animals.
7. Cut the wine-stained black cherry in half, spread it flat on the whipped cream, then cover it with a layer of chocolate cake, repeat the actions of buttering and spreading the cherry, and then cover it with another layer of chocolate cake. Finally, evenly spread a thin layer of whipped cream on the surface, and sprinkle with chocolate chips.
Nagasaki wind honey cake in this field
Ingredients: 8 medium-sized eggs (7 large ones), 300g sugar, 4 tablespoons honey, 50cc hot water (or warm milk).
Mix and dissolve the above seeds and set aside.
Model of high-gluten flour 200g baking paper (about 20 * 20cm) Rubber scraper BOWL portable egg beater with a diameter of about 23cm.
way of doing things
1. Beat the eggs and sugar all at once, beat with a portable egg beater at high speed for about 10 minutes, and move evenly along the bowl and basin until it bubbles.
2. Add the dissolved honey and beat again1~ 2 minutes.
3. The portable egg beater is changed to medium-speed and high-gluten flour, which is added for 2-3 times and mixed for 2-3 minutes. At this time, be careful not to blow out big bubbles or leave powder pellets.
4. Stop the portable eggbeater, lift the batter with the tip, and try to write a Japanese character (の). If you can clearly see this word, it means that the egg is broken. At this time, the test box is preheated170℃ ~180℃.
5. Put the batter into the model and be careful not to touch it around. Using a rubber spatula, it is called bubble cutting, which is like cutting batter vertically, crosscutting several times, and if bubbles appear, gently stroking them off. This process has to be repeated several times.
6. The model is placed on the ceiling of the test box and in the middle of the test box. After about test 1 minute, take it out, cut it with the method of 5), and put it in the test box again, which will probably be repeated three times. After 8 ~10 minutes, until the surface is a little burnt.
7. At this time, move the ceiling to the lower section and set the test box to150℃ ~160℃ for about 60 minutes.
8. Take it out after the surface is equal to the strong tea color.
9. Immediately take away the newsprint model, put it on the test network, and peel off the LV foil paper on the side.
1 Open the cellophane that can wrap the cake, and put it down on the top of the cake. The foil paper at the bottom is also completely peeled off and wrapped in cellophane when it is hot.
Matcha red bean cake roll
Ingredients: 50g low-gluten flour, 3g baking powder, spoon of matcha powder 1.5, 3 eggs MSIZE3, 50g sugar and 200g red bean paste.
way of doing things
1. Sieve the low-gluten flour, matcha powder and baking powder for three times.
2. Separate the egg, separate the egg yolk from the egg white, and put half a amount of sugar in the egg yolk to beat the egg evenly and quickly until it is sticky.
3. Add half amount of sugar into the egg whites in several times and beat until it is hard and frothy (the front end can be lifted to leave a triangle).
4. Put 3) into 2), add the powder bit by bit, and be careful not to mix the foaming.
5. Put a piece of anti-stick paper on the test paper, pour in the batter, preheat the test box 180℃, test for about 10 minutes, prick it with a toothpick, if the batter is not stuck, it means that you have passed the test, and then use the lower side of the test paper as the inner side, coat it with red bean paste and roll it up.
pineapple cake
Ingredients: sugar, liquid glucose, protein, water, almond powder, butter.
Seasoning: almond candy: granulated sugar: liquid glucose: protein: water: almond powder =1:0.15: 0.15: 0.3: 0.6.
How to do it:
(1) add liquid glucose and water to sugar, heat it to 1 18℃, add almond powder, quickly stir in protein, and knead it into soft almond candy.
(2) The cake embryo is shaped like a pineapple with S.P sponge cake.
(3) Adjust it to pineapple yellow with buttered oil. The flower head with about 0.4cm of flower teeth is irregularly mounted on the surface, and the tip is buttered with chocolate. The almond candy is decorated with a little green pigment.
(4) Peel the cake embryo, cross-cut three layers, embed butter in the middle, and scrape the top surface and vertical edge with butter. Surrounded by a long strip made of almond candy balls, the flowers are clamped with flower pliers, pineapple is placed in the center and decorated with flowers.
Cake embryo: buttered oil = 4: 6.
Light cheese cake
Formula (A): 4 eggs, granulated sugar 120g, medium flour 120g, 40g cream and a little vanilla oil.
Formula (B): 340g milk, 500g cheese cream, and cream 120g.
Formula (c) 7 egg yolks, lemon juice 15ml, 240g milk, 60g low flour and 60g corn flour.
Formula (D): 7 proteins, 220g sugar and a little tartar powder.
processing procedure
1. Egg+sugar → Beat → Add vanilla oil and low flour → Cut and mix evenly.
2. Melt the cream in water, take a little batter and mix well.
3.(2) Add (1) and mix well (bright) → put in a baking tray → smooth.
4. Baking, preheating at 200/200℃, charging at 180/0℃, about 10 minute.
5. Cut the oval shape and spread it on the bottom of the baking mold → sprinkle raisins for later use.
Process (cheese body)
1. milk1+cream+cheese cream → heat to 60℃ in water → stir evenly. (Do not exceed 80℃, casein will denature)
2. Egg yolk+lemon juice+milk 2→ stir well. Mix and sieve low flour and corn flour → add and stir evenly (no particles).
3.(2) Add it into (1) several times, and gently mix well (thick, don't stir out too many bubbles).
4. Add cherry wine and mix well (keep warm) → filter.
5. Egg white+Tatar powder+sugar → wet foaming protein sugar (about 6~7 can be distributed, and the surface will explode and crack when baking too much.
Sugar can be added at the initial stage, slowly dissolved → quickly foamed for a short time, and slowly made the bubbles fine and soft)
6.(5) Add it into (4) in several times and mix it gently (don't mix too much air, mix it completely until the color is the same).
7. When the mold is 8 minutes full, bake it by water bath decoction (add cold water to the baking tray, the height is 1cm).
8. Baking, preheating at 200/200℃, charging at 200/0℃, coloring temperature150150℃, * * * about 60 minutes (or150150℃ about 90 minutes.
9. Take out the oven (the edge of the cake body shrinks slightly and separates from the mold) → demould immediately.
(Rotate the baking mold so that the cake body is completely separated from the mold → Cover the mold with iron sheet → Turn it over → Gently pick up the baking mold, cover the cake box → Turn it over and remove the iron sheet)
10. Apply mirror glue on the surface.
Low fat coffee cream cake
Coffee sponge cake material: 4 eggs, 60g flour, 25g skim milk, 80g honey, 25g margarine and 3g instant coffee powder.
Coffee cream material: 20 grams of skim milk, 2 teaspoons of gelatine powder, 2 tablespoons of hot water, instant coffee powder 15 grams, 80 grams of honey and 0/00 grams of cheese/kloc-0.
Coffee Cream: Fish gelatin powder is dissolved in hot water, that is, coffee is dissolved in skim milk, and other materials are added, mixed evenly and beaten into cream.
Practice:
Coffee sponge cake:
1, preheating oven 220 degrees;
2. Beat the eggs first, add honey and then send them for later use;
3. Dissolve the instant coffee in skim milk, sift the flour, mix well, mix in the warm melted artificial butter, mix well, add the egg paste, and then send it away;
4. Put butter paper on the baking tray first, then slowly pour the flour paste into the baking tray and bake in the preheated oven for 35-40 minutes.
Banana chocolate cake
2 bananas, 200g chocolate, butter 100g, 2 eggs, 60g sugar, Rum wine 1 spoon, 50g flour, baking powder 1 teaspoon, and a proper amount of salt.
Practice:
Coat the square mold with a little butter and sprinkle with a little flour. Preheat the oven 180℃.
Bananas are peeled and crushed with a spoon.
Shredded chocolate and butter, stir in insulated water.
Mix eggs, salt and sugar well, then add them into (3) and mix well.
Add banana puree and Rum wine into (4) and mix well. Pour in flour and baking powder. Beat well with an egg beater until foaming.
Pour into the mold, scrape the surface and bake for 30 minutes. Take out and cut into pieces.
Cheese cake
Ingredients: cream cheese 540G, chestnut powder 120G, Tartar Powder)30G, 2 teaspoons of lemon juice, 5 egg whites, 6 egg yolks, sugar 300G, flour 60G, fresh milk 360G, cream 150G.
Practice:
1, stew the cheese (you can add a little fresh milk to help it dissolve quickly), then pour the egg yolk and mix well;
2. Mix the remaining fresh milk and cream together, then slowly pour into the cheese yolk and mix well;
3. Slowly sift the flour and chestnut powder into the cheese yolk together, and finally add lemon juice;
4. Add the protein to the other powder and beat until it bubbles, then slowly add the sugar and continue to beat until the protein becomes hard;
5. Prepare a 7-inch basin, apply a little oil to the bottom of the basin (it is easy to take out the cake after baking), and surround the edge of the plate with paper (the paper is also coated with oil, preferably with butter paper);
6. Pour all the mixture into the basin, put it into the oven which has been preheated for 15 minutes, and bake for 40 to 50 minutes.
Sugar-free cake
Ingredients: low-gluten flour 1000g, liquid maltitol 1000g, egg 1000G, aspartame 5g, pumpkin powder 100g, cake oil 40g, clear water 400g and scooping water 5g.
Operation process:
1.Beating liquid: Put the eggs, liquid maltitol, protein sugar and water into the beater, stir at medium speed, and then add the cake oil. After the cake oil is dissolved, add water to the paste slightly, and the water should be added slowly for several times, and stir at high speed to increase the volume of the egg liquid to 2-3 times of the original volume.
2. Paste mixing: After the egg liquid is beaten, slow down the speed of the egg beater, pour in flour and pumpkin powder and mix well, and avoid taking too long to avoid the egg paste from being stiff.
3. Mold filling: paste the eggs into the mold, and the filling modulus accounts for 2/3 of the mold volume.
4. Baking: put the baking tray into the oven and bake at 220℃ with the bottom fire. When the cake swells, put the top fire at 2 10℃, turn off the bottom fire and take it out when the surface is golden yellow.
5. Brush oil: Brush a thin layer of cooked oil on the surface of the cake.
6. demoulding: cooling and packaging after demoulding to obtain the finished product.
Salted cake
Ingredients: * 6 thin minced meat * 4 tablespoons of red onion (sliced) * 5 eggs * 3/2 cups of low-gluten flour * 3/2 cups of fine sugar * cellophane 1 piece.
Seasoning: * a little salt and monosodium glutamate * soy sauce 1 tbsp.
Practice:
1, slice the onion, fry until golden brown, add minced meat and stir-fry, add seasoning and mix well to get the stuffing.
2. Beat the eggs and sugar until they are milky white (about 20 minutes), then sift in the flour and mix well into batter.
3. Spread cellophane in a steamer, pour half of the batter to smooth it, steam it over medium heat for 8 minutes, sprinkle with stuffing, pour the remaining batter to smooth it, steam it for 8 minutes, try poking it with utensils before taking it out, and take it out without touching raw materials.
Kiwi cheese Kbe cake
Ingredients: 4 eggs, 60 grams of flour, 25 grams of degreasing, 80 grams of honey, 25 grams of margarine, and a little sesame oil from Winnipeg.
method of work
The oven is preheated to 220 degrees.
Beat the eggs and add honey to send them away.
Beat margarine with an egg beater at medium speed until soft, then mix in milk, sesame oil and sift in flour and egg paste.
Put the batter into the baking tray with butter paper and bake for 40 minutes.
Honey cake
Materials: 320g whole egg, 250g fine sugar, 4g salt, 60g honey, 200g low-gluten flour, 6g milk powder and 54g water.
Practice:
1. Prepare the wooden frame (wrap paper)
2. Sieve the flour for later use
3. Put the whole egg, sugar and salt into the jar and beat until wet and foamed (similar to sponge cake).
4. Add (honey+water) and mix well (note: honey should be mixed well)
5 Mix in (flour+milk powder)
6. Pour 7~8 minutes into the wooden frame, and put 4 layers of white newspaper between the baking tray and the bottom of the wooden frame (to slow down the big bubbles caused by rapid heating).
7 Leave it outside for 10 minutes before entering the oven, and gently stir the batter with a rubber scraper before entering the oven.
8 Bake in the oven with 180℃/ 150℃, pull out the baking tray every 1.5 minutes, and gently stir the batter with a rubber scraper to help defoam. This action is repeated about 3 times. (If this action is omitted, the cake can still be successful, but there are some big bubbles in the cake.)
9 After 4.5 minutes, adjust the oven to 200℃/200℃ and bake until the surface is light golden yellow, then cover the upper surface with another baking tray, and finally simmer the cake.
Pudding cake (one layer of pudding, one layer of cake)
Pudding part:
1) 60g of brown sugar, 60g of brown sugar, 200g of water, jelly powder15g (2) 300g of milk, 30g of brown sugar and 2 whole eggs.
L. in the material (1), first take 50g of water and jelly powder, and stir until it becomes transparent. Pour brown sugar, brown sugar and the rest of the water into the pot, and boil it into a dark brown syrup. Then pour jelly powder into the mold and mix well. Pour it into the mold while it is hot, and let it cool, and it will be jelly-like.
2. Heat the milk at about 60℃ and mix well with brown sugar. After the sugar is dissolved, let it cool, mix well with the egg, filter it twice with a sieve and pour it into the condensed caramel.
* Note: Do not pour the egg liquid before the caramel jelly is solidified, so as not to mix the two.
Cake part:
(a) 2 egg yolks, 50g salad oil, 70g water, low-gluten flour100g, baking powder1/4 teaspoon.
(b) 2 egg whites, fine sugar100g.
1. Mix the flour and baking powder in the material (a) and sieve, then add the liquid material and mix well.
2. Beat the egg whites, add the fine sugar twice, and continue to beat until it stands upright. Pour L/2 egg whites into the batter, mix well, then pour in1/2 egg whites, mix well quickly, and pour into the baking mold.
3. Preheat the oven to 170℃ first, put the baking mould on a baking tray with water (water is about the height of baking mould1/3), bake for about 40 minutes, take it out, cool it, and then refrigerate it. When the pudding is cold, do it backwards and demould it.
Jingjing Liang lemon cake
One and a half cups of flour, one cup of sugar, one cup of milk 1/2, one cup of butter 1/2, two eggs, one teaspoon of salt 1/2, one teaspoon of baking powder and one lemon (lemon peel is crushed and lemon juice is reserved).
Practice:
1. Crush butter, add milk, eggs and sugar and mix well.
2. Add flour, baking powder, salt and lemon peel, mix well and put into the container.
3. The oven temperature is 220 degrees, and the baking time is about 15~20 minutes (sisters who don't have an oven can use a microwave oven, 10 minutes for high-heat microwave, and then 5- 10 minutes for barbecue, although the effect is worse, it is just as delicious).
4. Add a little sugar to lemon juice and melt it into sugar juice with low fire.
Just pour lemon juice on the baked cake.
Sesame butter cake
Ingredients: 3 egg yolks, 200g butter, 0/20g sugar, 3/4 teaspoon baking powder, 4 egg whites, 0/80g flour, 40g black sesame powder.
Practice:
Beat butter with 80 grams of sugar until creamy white.
Add the egg yolks (one by one), add the sifted flour, sesame powder and baking powder and stir.
Beat the egg whites slightly, then add 40 grams of sugar and beat them until they are firm. Add 3.
Pour into the mold and use 180C baking15min (muffin) for 30min.
Unforgettable golden cake
Ingredients: 4 eggs, 200g sugar, 1 00g flour,125g corn flour,1small bag of baking powder, 250g jam (apricot), 3 oranges, 200g crystal sugar and125g butter.
Making:
1. Mix eggs and sugar and stir until white foam appears;
2. Slice the orange;
3. Melt some butter in a heated pan;
4. Mix some flour, corn flour, baking powder, orange slices and melted butter, and cool;
5. Put the remaining butter and flour about 25cm into the baking tray, and then put the cooled noodles on it;
6. Bake on medium fire for about 40 minutes;
7. We can use the time when baking the cake to filter the impurities in the jam and leave a thick juice;
8. Add a tablespoon of sugar into the obtained juice and heat it for 5 minutes to completely melt it and cool it;
9. After the cake is baked, take it out of the baking tray;
10. Cut the cake in half horizontally;
1 1. Add a layer of prepared jam in the middle of the cake.
Banana cake
< Materials > 1 .90g of red dragon butter, 2. powdered sugar 100g, 3. eggs 100g, 4. low-gluten flour 140g, 5. baking powder 7g, 6. whipped cream 20g, 7. fresh bananas (peeled) 80g.
< Production process >
1. First beat the ghee and powdered sugar until slightly beaten.
2. Add all the eggs and mix well.
3. Finally, add low-gluten flour, baking powder, whipped cream and bananas and mix well.
4. The oven is heated 180℃ and cooled 160℃, and baked for about 18 to 20 minutes.
Chocolate cake
Ingredients: sugar 1 50g, 2 eggs, flour 1 50g, cocoa powder 25g (about 3 tablespoons), cake baking powder1teaspoon, milk100ml, tangerine peel1piece, butter or plants.
Practice:
1, whisk the eggs, add white sugar and beat them into foam egg syrup.
2. Wipe the tangerine peel into fine chips, mix them with flour, cocoa powder and cake baking powder, add milk and cake paste and stir them into dough.
3. Cut the butter into small pieces, soften it and gently stir it into the mud.
4. Take a rectangular baking box with a volume of about 1.5 liter, coat the inside with oil to prevent sticking, and put it into the dough and press it flat.
5. Preheat the oven to 175℃, put it in a baking box and bake for 60 minutes.
Fruit sandwich cake
Raw material of cake blank
Lemon sandwich cake
Sandwich filling material
2 eggs
3 tablespoons of sugar
Starch 1.5 tablespoons
300 ml of milk
Soft sugar 1 tablespoon
300 grams of fruit
Practice:
1, the bottom of the cake is the same as the lemon sandwich cake.
2. Dust the eggs, add them to a thick pot with white sugar, starch and milk, heat them with warm fire, and keep stirring until they become thick sandwich sauce. Leave the fire and let it cool for use.
3. Peel and core the fruit and cut it into thin slices.
4. After the cake is baked, take it out and let it cool, cut it into two pieces from the middle horizontal piece, put a layer of sandwich sauce on the negative, and finally cover it with another piece of cake. Sprinkle white sugar on the surface of the cake before eating.
Rubi chocolate cake
Ingredients: 4 eggs, 150g coarse sugar powder, 100g flour, 50g cocoa powder, 100g corn flour, butter (for coating on baking tray) and a spoonful of salt.
Ingredients: 200g raspberry (fresh or refrigerated), 100g raspberry jam, 4 deciliters of whipped cream,100g of rock sugar, 5 centiliters of raspberry liqueur, and 250g of milk chocolate.
Making:
1. Put the eggs, salt and sugar into the eggbeater and stir until white foam appears;
2. Put 100g flour, 50g cocoa powder and 100g corn flour into a sieve for screening;
3. Stir with the egg very quickly to get a very sticky item;
4. In a relatively large baking pan, spread butter and pour the prepared dope into the baking pan;
5. Cool it a little;
6. Cut into several round cakes;
7. Sprinkle a few drops of raspberry liqueur on it;
8. Mix whipped cream with sugar;
9. Put 8 round cakes into a plate and coat them with raspberry jam;
10. on the jam, you can add different shapes of cream according to your own preferences;
1 1. Cover with a layer of cake and golden jam;
12. put it in the refrigerator and cool it for several hours;
13. Cut the chocolate into bread crumbs;
14. Sprinkle chocolate chips on the top layer of solidified whipped cream;
45. Finally, put the raspberry where there is no cream.
Strawberry mousse cake
12 person quantity of materials:
(a) gelatin powder 1 tablespoon, (b) gelatin powder 1 tablespoon, and 2 tablespoons of water.
2/3 Chang of water, 2 tsps of sugar, lemon juice 1 tsp, water 1 4 Chang, sugar 1 tablespoon, strawberry120g, 8 strawberries (sliced), and raw cream/kloc-0.
Practice:
The materials of 1. (A) and (b) are mixed separately for standby.
2. Boil 1/2 Chang water, and add the material (a) until it is completely dissolved (do not boil it).
3. Turn off the fire, add 2 teaspoons of sugar and lemon juice, mix well, pour into a bowl-shaped mold with a diameter of 18 cm, and cool and solidify.
4. Boil 1/4 Chang water, add the material (b) to dissolve, and add 1 tbsp sugar after turning off the fire.
5. Dissolve120g strawberry under pressure, beat the raw cream until it bubbles, and add the materials prepared by the method (4) and mix well.
6. After the materials of the method (3) are completely solidified, spread strawberry slices and pour the materials of the method (5) until they are completely cooled and solidified.