Soybean milk materials: 50 grams of black beans, walnuts 20 grams, sesame seeds 10 grams, water (the proportion of water and beans refer to the instructions of the soybean milk machine)
Soybean residue cake materials: soybean residue, glutinous rice flour, sugar, oil.
Practice:
1, soybean milk materials, black beans, walnuts, sesame seeds.
2, 6 hours in advance of the black beans washed and softened.
3, the material into the soybean milk machine, according to the instructions into the appropriate amount of water, made of soybean milk.
4, will be filtered soybean milk, soybean residue filter water for use.
5. Add the appropriate amount of glutinous rice flour and sugar to the soybean dregs and stir with chopsticks until the dregs can be kneaded into a dough, about 100 grams of glutinous rice flour.
6, and good and bean dregs of flour into the right size of the dough, made into cakes, skillet hot, put the right amount of oil, into the dregs of the cake fried into both sides of the golden brown can be eaten with condensed milk, jam and so on.
Tips:
Soymilk can be salty or sweet, if you do not like sugar, you can add seaweed, shrimp, etc. made of salty soybean milk, soya bean curd cake if you do not like the sweet taste, you can join the eggs, flour, green onion made of salty Puffs of materials:
Cream 50 grams, 125 ml of water, salt 1.5 grams, 3 grams of sugar, 75 grams of low-gluten flour, egg 2 to 3 ( According to the consistency of the batter to adjust the amount)
Puff practice:
1, cream cut small pieces of water, salt, sugar, heating until boiling off the heat;
2, a one-time pour into the sifted flour, heating over low heat, quickly stirring until no powder;
3, add a little egg, and the batter is well mixed and evenly mixed, and then add a little egg, mixing well
4, until the batter consistency from the spoon slipped to form inverted triangles;
5, with a laminating nozzle squeezed onto the baking sheet, with a straight or flower-shaped laminating nozzle can be, if not, on a small spoon will do;
6, the baking sheet into the oven, the middle layer or the lower middle layer can be, bake at 200 degrees for thirty minutes to thirty-five minutes can be. (The temperature is adjusted according to your oven.)
7, cut a small hole in one-third of the puffs;
8, squeeze in the cascade sauce, or use a small laminating nozzle nozzle in the bottom of the puffs can also be Cascade sauce materials:
1 whole egg, 50 grams of granulated sugar, 25 grams of low-flour, 250 grams of milk, 10 grams of butter.
How to make the sauce:
1, whisk the egg and sugar until white;
2, add the low-flour mix;
3, milk to a boil, pour into the batter in two parts and mix well;
4, put on the fire to continue to heat, low heat, stirring to prevent sticking to the pan until the batter is thick paddle paste;
5, add butter while it is still hot, and mix well;
5, the batter is thick paddle paste;
5, the batter is thick paddle paste;
5, the butter is thick paddle paste;
5, the butter is thick paddle paste.
Practice:
1, the first 8-inch sponge or chiffon cake, the process I'll omit
2, the cake cut into thin slices horizontally;
3, gelatin sheets softened with water to be used;
4, whipping cream refrigerated to be used;
5, canned blueberries heated to 45 degrees -50 degrees, add softened gelatin sheets to be used;
5, canned blueberries heated to 45 degrees -50 degrees, add softened gelatin sheets to be used;
5, canned blueberries heated to 45 degrees -50 degrees.
6, remove from heat and place pan in cool water and stir to cool, add whipped cream;
7, mix well;
8, put a slice of cake in the ring of mousse, I don't have a ring of mousse, so I inverted the bottom of the cake mold instead, the cake slice should be slightly smaller than the ring of mousse;
9, pour 1/2 of the blueberry mousse, and then pour the cake into the ring of mousse, and then pour it in.
9, pour 1 / 2 of the blueberry curtain, smooth;
10, and then put a slice of cake;
11, and then pour the remaining blueberry curtain, smooth; 12, put in the refrigerator until the curtain condensation, I do not have enough time, the curtain did not completely condense, so it looks like "melting" effect;
13, remove the curtain, take off the curtain, the curtain is not completely condensed, so it seems to be "melting";
13: Remove the rings and decorate with blueberry jam and chocolate chips.
If you don't have canned blueberries, you can use blueberry jam instead, but you'll need to add lemon juice for flavor.
Tips:
Blueberries are known as the "king of berries", rich in nutrients, is high in amino acids, high zinc, high calcium, high iron, high copper, high vitamin nutritional health care products. It not only has good nutritional health effects, but also has the prevention of cerebral nerve aging, strong heart, anti-cancer soften blood vessels, enhance human immunity and other functions. It has strong medicinal value and nutritional health care functions, and is listed as one of the five health foods for human beings by the International Food and Agriculture Organization (IFAO).
The best choice for whipping cream is animal-based whipping cream, one is that animal-based whipping cream is creamy and tastes great, and the other is that vegetable-based whipping cream is processed by the hydrogenation of vegetable oils, which is not very healthy Frozen Lemon Cheese Cake:
This cake does not require an oven, and the recipe has been adapted from Wenyi's, which is to be consumed as soon as possible after the cake is taken out of the refrigerator.
Ingredients:
Cream cheese (cream cheese) 250 grams, 200 ml of whipping cream, 100 ml of milk, 1 bag of Oreo cookies, 100 grams of butter, half a lemon, 50 grams of sugar, vanilla flavor (or lemon flavor) 3 drops
Practice:
1, 2 hours in advance of the cheese out of the return to room temperature.
2, put the crackers into a sealed plastic bag and roll them out with a rolling pin, or put them into a blender and puree them.
3: Melt the butter in a saucepan over low heat.
4: Add the cookie crumbs, mix well and sauté until fragrant, then turn off the heat and leave it in the pan to cool down a bit.
5. Line the bottom and sides of a cake mold with baking paper. Spread the cookie crumbs on the bottom of the cake mold.
6: Cut the cheese into cubes, put it into a large bowl, pour in 50ml of milk, and beat it with a whisk under hot water.
7: Pour the cream into a bowl, pour in 50ml of milk, and beat with a whisk until it reaches 7 points (in summer, put the bowl and mixer in the refrigerator to cool down, which will help to whip the cream). 8: Pour the whipped mixture into the cheese, squeeze in the lemon juice, add a drop of flavoring, pour in the sugar, and continue to beat until all the ingredients are well blended.
9: Pour the cheese mixture into the cake mold.
10: Smooth the top with a rubber knife, cover with a layer of plastic wrap, place in the refrigerator, and chill for 3 hours before serving.
11, take out the cocoa powder and fruit can be used to do decorations, I used mint leaves and cocoa powder decoration, as for the shape of the flower is to use baking paper cut flower shape, sift cocoa powder after taking away the paper to form, you can cut a more beautiful flower shape.
Cheese: rich in nutrients. They are the product of milk "concentration", cheese is rich in protein, vitamin B complex, calcium; but also high-calorie, high-fat food. In addition, the lactic acid bacteria in natural cheese are beneficial to the stomach and intestines. Tapioca
Ingredients:
80g of butter, 75g of low gluten flour, 75g of high gluten flour, 1 egg yolk, 10g of sugar, 2g of salt.
How to do:
1, butter cut small ingredients, soften at room temperature;
2, add sugar, beat with a whisk;
3, add the egg yolk mixture in small batches, beat well and then add salt;
4, sift into the powder;
5, mix together with your hands to form a ball;
6, put into the refrigerator for more than 30 minutes;
7, fluffing and fluffing. p>
7, the dough rolled out slightly larger than the pie plate round;
8, with a rolling pin to remove the excess edge, in the bottom of the fork hole;
9, the bottom of a layer of egg yolk coating, baked at 170 degrees for about 10 minutes until crispy 胚芽cream custard
Ingredients:
Germs 50 grams, 2 eggs, 30 grams of white sugar, 40 grams of butter , Brandy Cherry Jam moderate amount.
How to make:
1: soften butter at room temperature, add sugar and beat;
2: add 1/4 of the germ, then add the egg mixture in small portions;
3: mix all the egg mixture well, then add the rest of the germ and mix well;
4: add 2 tsp of the jam and mix well.
Combination
1: Squeeze a layer of germ cream custard on the bottom of the cooled tower;
2: Put the cherries and fill the whole tower with custard;
3: Bake in the oven for about 30 minutes at 180 degrees Celsius;
4: Decorate the cherries and drizzle with cherry juice. 125 grams, 90 grams of powdered sugar, 30 grams of sugar, two eggs, 13 grams of cocoa powder, 25 grams of milk, 5 grams of butter.
Molds:
Sannen Roland mold (non-stick).
Methods:
1, sieve the low-flour, soften the butter, and beat the eggs.
2, the fully softened butter (with a light touch with the hand can be pressed down a nest) first with a whisk at low speed beat, add powdered sugar and sugar, high speed beating until the color becomes lighter, the volume of the inflated.
3, add the egg mixture in small batches, continue to beat, each time thoroughly beat evenly before adding the next, after beating the butter egg mixture should be loose hair fine.
4. Sift in the low-flour mixture, and toss (or cut) to coat.
5: Mix cocoa powder, 5g butter (softened) and milk, take 1/4 of the white batter from step 4, and mix well to form cocoa paste.
6. Stagger the white batter and cocoa paste into the molds, mix a few times with chopsticks, scrape the surface, and shake a few times for air bubbles.
7, 180 degrees, lower middle layer, 30 minutes Tips:
1, powdered sugar, if you do not have, you can use all the sugar to do, but powdered sugar out of the finished product taste more delicate, more melt in the mouth.
2, whipping butter, it is best to choose a deeper basin, do not use too large a basin, so as not to splash.
3. If you are using a non-stick mold, please refer to the left column of the home page for "Anti-Stick Treatment of Ordinary Molds".
4, heavy cream cake, mainly by the butter whipped air wrapped in heat expansion and bring the cake expansion, so the key is the butter whipped.
First of all, the butter must be softened sufficiently, with a finger (or chopsticks) lightly touch, can easily poke into a nest, that is, softened sufficiently, if the touch feels resistance, but also need to continue to soften.
Not sufficiently softened butter, not easy to whip completely, and whipping in the easy to splash, and over-softened into a liquid butter, because of the loss of the ability to wrap the air, is not going to be whipped, so the softening of the butter must be mastered, the weather, if you do the next day in the morning, the first night to take the butter out of the room temperature at night and put the butter to soften the night is almost the same. (If the room temperature is too high, to grasp)
Secondly, the egg mixture should be added in small portions, whisked evenly and then add the next time, one time to add too much is not easy to beat evenly and easy to cause separation. After all the eggs are added and whisked well, the whole butter paste is fluffy and fine, otherwise, it is not whipped in place.
If you are worried that the butter is not whipped properly, you can add some baking powder to increase the fluffiness. Calaflower Cherry Tart is suitable for a 10-inch (23-25cm) baking dish
Preheat the oven to 220 degrees Celsius, and place a rack in the middle of the oven
Batter Ingredients: 1/2 cup of flour, 70g of flour, 1/4 teaspoon of salt, 1g of salt, 2 eggs, 2 tablespoons of sugar, 30g of milk, 3/4 of milk, 2 tablespoons of milk. 30g), milk 3/4 cup (180ml), vanilla extract 1/2 teaspoon (3ml)
Cherry Ingredients: 450g fresh large cherries, 1 tablespoon (13g) butter, 2 tablespoons (30g) granulated sugar Orange Hearts Cake 8-inch Heart Mould
Ingredients:
Sugar Orange Slices: 1 orange, 1 tablespoon (1 tbsp) sugar, water
Golden Sponge Cake: 2 eggs, 3 egg yolks, 90g caster sugar, 90g wheat flour, 1g vanilla extract, 35g milk, 35g butter
Methods:
1, cut the orange crosswise into large thin slices, about 6 slices
2, add sugar and water and simmer until the orange slices are transparent, strain out and drain
3, spread the orange slices on the bottom of the mold
4, in a clean bowl Add eggs, egg yolks and sugar
5, heat on low heat, beat the foam, pay attention to the fire can not be too big, can not be paste
6, the temperature is too high from the fire removed from the electric whisk at high speed to beat out the foam, foam out of the electric whisk in the vertical state along the edge of the basin rotating at medium speed, so that the foam is concentrated until the foam is very fine
7, add the sifted Wheat flour and vanilla extract, from the bottom of the basin upward turn, mix well (at this time you can preheat the oven 160 degrees)
8, take the pan into the butter and milk on the fire, remove the bubbles from the edges of the pan, with a flat spoon gently poured into the 6
9, mix well, pay attention to do not defoam
10, poured into the molds, bake in the oven at 160 degrees for 30 minutes or so, with a A toothpick inserted into the middle of the cake, pull out when there is no cake liquid even if it is good
11, remove the inverted buckle to cool, you can do some decorating, you can also eat :)
PS: Orange heart dedicated to those who deserve our love
Decorating materials: powdered sugar moderate (or with whipped cream or yogurt accompaniment)
Methods:
1, Ingredients.
2. To make the batter first, beat the eggs with sugar, and beat with a hand whisk until the eggs lighten in color.
3. Sift the flour and salt into the egg mixture, and gently mix with a whisk.
4. Add vanilla extract to the milk.
5: Slowly add the milk to the batter, stirring well to form a smooth batter and set aside.
6, now deal with the cherries, traditionally in Cherry Clafoutis the cherries are not pitted, but it will be easier to eat them after pitting. To remove the pits from the cherries, I find it easier to break the end of the cherry slightly with my hands and then remove the pits with my fingers.
7, the bottom of the pan is hot, put the butter to melt, the cherries into the mix, about 2 minutes to heat, the cherries slightly browned. 8, add granulated sugar, stir well, heat for about 1-2 minutes, so that the sugar melted into syrup.
9: Pour the processed cherries into a baking pan and spread evenly. If you are using a pan that can be placed in the oven, you can pour the batter directly into the pan.
10: Pour the batter into the baking pan, gently knock it down twice, put it into the oven, and bake for about 20 minutes, watching the batter expand and color at the edges. Remove and serve, you can add powdered sugar, whipped cream and so on according to their own preferences, after cooling is also delicious, the cherries will be sweeter.