▌Puffs
Puffs are desserts belonging to the category of desserts you can make without any molds or tools. Friends come to the house, afternoon tea take out homemade puffs, immediately high up. But I used to make puffs according to the recipe on the Internet, there are successes and failures, and then I worked out a set of methods on my own, surely not authentic, but so far have been successful.
Raw materials: 40 grams of flour (low gluten flour or medium gluten flour does not matter), 30 grams of butter (or 25 grams of vegetable oil, can not use peanut oil and other flavored vegetable oil, of course, butter is more fragrant), 75 grams of water, a little salt, sugar.
The regular recipe on the internet is to boil the oil and water and then pour in the flour, but when I used to do this step, even after sifting the flour twice, sometimes the mixture is still not uniform enough, so this step I changed to mix the water and flour and stirring until there are no particles, and then start to cook.
The next step is the same as on the Internet. When it is cool, add the egg mixture in batches until the batter forms an inverted triangle at the end of the chopsticks and doesn't drip, then put it into a piping bag and squeeze it onto the baking sheet.
Into the preheated oven to 210 degrees Fahrenheit, 15 minutes and then turn 190 degrees Fahrenheit baked for another 20 minutes, while turning on the hot air, so that it is evenly colored.
You can see the little puffs are getting bigger a little bit ......
This is how it looks after 7 or 8 minutes of baking
After 20 minutes ......
After coloring, leave them in the oven for a while longer to make them firmer.
Remove from the oven and sandwich cream, cascara sauce, ice cream are OK!
▌Bread
I personally like making bread very much. Not only because it's so practical and can be used as breakfast for the family, but also because it's so versatile in terms of style and flavor.
Of course, I've thrown in a lot of inedible failures to make good bread. So for those of you who can't make bread right now, fear not, you'll be doing better than me in the near future.
Anyone who likes to make bread should know about Master Love and Freedom and her classic old-fashioned breads that are soft, sweet, and pull-apart, and everyone should give them a try.
Leaven: 210g golden image bread flour, 90g low gluten flour, 24g granulated sugar, 6g instant dry yeast, 240g water
Main Dough: 210g golden image bread flour, 90g low gluten flour, 96g granulated sugar, 1+1/2 tsp salt, 24g powdered milk, 90g egg, 54g water, 72g butter
Topping: melted Butter
I used half the amount of the above recipe for this bread.
1: Mix the ingredients in the leavening head and let it rise in a warm place until it swells and then falls back to a honeycomb shape inside. Place the dough bowl in the fermenter while fermenting, and this process will take about 2 hours. Each family conditions are different, time is for reference only, or depends on the degree.
2. Knead all ingredients of Ingredient 1) and Ingredient 2) in the main dough, except the butter, until the gluten is extended and the surface is smooth.
3: Add butter and knead until it reaches the extended stage, and let it rise in a warm place until it is about 2 times its size.
4: Take out the dough, divide it into 4 equal portions, and immediately roll the dough into strips, and then roll them out until they are about 1 meter long
5: Bring the two ends of the dough together, and hold the folded area with your left hand, and then roll the dough inward with your right hand for about 2 turns.
6: Tuck the joined portions into the circle, top with 5 braids, and arrange on a greased baking sheet in a warm, moist place for final fermentation.
7: After final fermentation, transfer to a preheated oven at 180℃, lower shelf, upper and lower heat, for about 30 minutes.
8: Brush with melted butter immediately after removing from the oven.
When you're tired of plain bread, besides adding dried fruit raisins to the dough, you can also try making savory bread with fried bacon and watered-down, drained corn.
I also like coconut bread.
Place the butter at room temperature until semi soft, add the sugar and beat with a whisk until light in color (be sure to use powdered sugar or granulated sugar), add the egg mixture in small batches, stirring with each addition to prevent the water from separating from the oil. Finally add the coconut and set aside.
Can be made like this
Can also be made like this
Even a bread machine can do
▌Cake
a, Lemon Chiffon
I like to replace the 15ML of water with lemon juice in the regular chiffon recipe, the cake will become more refreshing, even if there are only eggs, flour, water, oil, and sugar, there are still some some light cheese texture oh!
On the chiffon recipe a lot, each family does not have any right or wrong, the finished product will not be too much difference, I am here to write only one I use the habit of the recipe.
Six-inch mold recipe (eight-inch mold please double):
Egg yolk paste: two large egg yolks or three small egg yolks, water 25ML, lemon juice 15ML, salad oil 30ML, 50 grams of low-flour
Egg white paste: two large egg whites or three small egg whites, lemon juice or white vinegar a few drops of sugar 30-40 grams (depending on personal taste)
Egg white paste: two large egg whites or three small egg whites, lemon juice or white vinegar a few drops of sugar (depending on personal taste)
This is the first time I've ever seen the same thing. p>
Water, lemon juice, salad oil mix, with a hand whisk will be beaten for two or three minutes, so that the water and oil dissolved, can not see the large oil flower, add egg yolks stir, sieve into the low-flour, mix well. Prevent excessive stirring accompanied by gluten.
Whip the egg whites, add a few drops of lemon juice or white vinegar, add sugar in three parts and beat until stiff.
Pour one-third of the egg white mixture into the egg yolk mixture, turn up and down to mix well, then pour all into the egg white mixture, turning the bowl while turning up and down.
Put the cake batter into the preheated 180 degree oven, close the door and turn to 140 degrees, 40 minutes.
Strictly speaking is not very successful chiffon, but the surface cracking in addition to the effect of temperature, the fact that the proportion of egg whites is too large will cause more cracking, large eggs are prone to this problem. But if you eat it by yourself, it doesn't matter whether it cracks or not, the wonderful flavor and fluffy tissue is the hard truth.
b, homemade cream cheese
Cream cheese is more than a liter, do a cake with only a quarter, open and not easy to save, and then learned that you can do this cream cheese, to be more than a small amount of their own control, the key is the taste is not bad.
1000 grams of whole milk (you can also use 500 grams of milk + 500 grams of light cream, the finished product is more flavorful, the amount of more), poured into a small saucepan, cook over low heat to a slight boil, and poured into the fresh-squeezed lemon juice 50 grams (about the juice of two lemons), turn off the heat and stir a little bit, and then rest and cool.
Add a little salt and stir, pour into a gauze bag and strain, squeeze out the juice, or put into the tofu box with a heavy weight can also be pressed, the solid is cream cheese, the juice is whey, but also very nutritious.
Cream cheese can do a lot of delicious, such as cheesecake.
For example, marble brownies.