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1.) Vegetarian health cake/Master Xu Shiguo

Ingredients: 600g water, 400g black sesame powder, 160g fine sugar, 30g milk powder, 0.5g salt, medium gluten 320g powder, 100g wolfberry, 30g emulsifier, 30g baking powder

120g olive oil

Method:

1. First combine sesame seeds, olive oil, milk powder, emulsifier, Pour in salt and baking powder one after another and stir.

2. Then pour in the all-purpose flour, add wolfberry, stir into a paste and set aside.

3. Brush the bottom of the test plate with salad oil, put a piece of baking paper on it, spread the batter, and heat it to 170 degrees at the top and 180 degrees at the bottom.

Bake for about 25 to 30 minutes.

4. Spread the baked and cooled cake with black sesame paste and sandwich 2 layers.

5. Pass the remaining cake edges through a sieve into granules, spread them back onto the surface of the cake, and cut into appropriate sizes.

2.) Matcha Red Bean Cake/Master Xu Shiguo

Ingredients: 600g water, 337g sugar, 4g salt, 4g vegetarian cake flour, 123g matcha powder, 20g all-purpose flour, 410g emulsifier 37 grams

Salad oil 150 grams 200 grams red beans

Method:

1. Mix the water and matcha powder briefly and put them into a mixing jar, then add vegetarian food Stir cake flour, sugar, all-purpose flour, emulsifier, and salt until the sugar

dissolves. When the surface is smooth and bubble-free, add salad oil and mix well to form a batter.

2. Pour half of the batter into the baking mold, sprinkle with half of the red beans, press it slightly and put it in the preheated oven, with the upper heat at 160 degrees and lower heat

Bake at 180 degrees for 25 minutes. After taking it out, cut the cake body into 2 slices. Place the other half of the red beans and whipped vegetable cream in the middle and mix briefly

for decoration.

3. Use a sieve to press the excess cake body into powder, add a little matcha powder, mix well and spread it on the surface of the cake body, shape it slightly and

do it Just decorate.

* During the demonstration, the master only used half of the batter and did not use the other half.

＊Powdered cake body: It is the top layer that is cut off from the cracked and raised parts of the baked cake body.

3.) Vegan Chocolate Walnut Cake/Master Xu Shiguo

Ingredients: 280g all-purpose flour, 100g vegetarian cake flour, 60g cocoa powder, 60g chopped walnuts, 200g fine sugar, 200g salt, 5g salt 480 grams of water

120 grams of salad oil, 30 grams of cake emulsifier

Chocolate glaze: 250 grams of bittersweet chocolate, 150 grams of vegetarian whipped cream (sugar-free vegetable whipped cream)

Method:

1. Pour water, sugar, emulsifier, salt, vegetarian cake flour and all-purpose flour into the mixing jar and stir evenly, then add cocoa powder and salad oil and stir Beat for 3 minutes and set aside.

2. Boil the fresh cream, pour in the chopped chocolate, remove from the heat, stir together evenly to make a drizzle sauce.

3. Pour chopped walnuts into the stirred chocolate batter and mix well. Pour the mixed batter into the mold and bake at 160°C for upper heat and 180°C for lower heat for 60 seconds. minute.

4. After the cake comes out of the oven and cools, cut it into two pieces crosswise and spread chocolate sauce in the middle. Place the cake body on a wire rack and pour the chocolate sauce over the cake. superior.

5. When it cools down slightly, sprinkle some chopped walnuts around the cake, and decorate the cake with black and white chocolate shavings.

*Vegan cakes must use cake emulsifiers.

*Don’t beat the batter for too long, as it will become too loose.

* Freshly made cakes that have been lightly chilled will have a firmer texture and will be easier to cut without falling apart.

＊Walnuts can be cut first and then roasted. If you want to eat more fragrant walnuts, you must roast them in advance.

＊If you use an 8-inch cake pan, the batter will rise 1/4 and bake about 9 minutes full. You can also make two shallower 8-inch cakes, or pour them into a baking pan. Bake on a baking sheet and then cut into small pieces for decoration.

4.) Vegetarian Yam Cake/Master Xu Shiguo

Ingredients: 330g all-purpose flour, 100g vegetarian cake flour, chopped yam 200g maple syrup 150g sugar 100g salt 5g water 500 grams

120 grams of salad oil, 30 grams of cake emulsifier

Glazed chocolate: 70 grams each of black and white chocolate, 100 grams of salad oil

Method:

1. Boil yam crumbs, maple sugar and water together, then chill it and let it cool. Add fine sugar, vegetarian cake flour, all-purpose flour, emulsifier and salt and mix well, then add to the salad. Stir the oil together into a smooth batter.

2. Pour the mixed ingredients into the plum blossom model, bake at 160°C for upper heat and 180°C for lower heat for 40 to 45 minutes until the surface is colored.

3. Let the cake body cool, take it out and place it on a wire rack for later use.

4. First heat and melt the white chocolate and salad oil over water, then heat and melt the dark chocolate over water, take a little dark chocolate and mix it into the white chocolate, stir it gently to form a marbled chocolate sauce, and then Pour the marbled chocolate sauce over the cake and garnish with honeyed yam slices.

*Yam crumbs can be cooked in advance and allowed to cool, thus eliminating the need for cooling steps.

＊Purple yam will be granular when made into a cake and has a better texture; white yam is more powdery. If you like the amount of purple yam, you can add 1/3 more.

*Honey yam tablets are made by boiling yam tablets, maple syrup and water at a ratio of 1:1:1 and boiling for about 10 minutes.

*The baking mold used by the chef is an eight-inch plum-shaped mousse ring without oil, and a piece of aluminum foil is wrapped at the bottom to serve as a baking mold.

* The chef recommends that if the oven is big enough, you can divide it into two eight-inch cakes and bake them at once to make two cakes, or overlap the middle layers to form one cake. If you bake them in batches, the waiting batter will not Defoaming.

＊Salad oil must be added to the chocolate for glazing when melting, so that it will not taste too hard, and it is easy to cut and not brittle. Otherwise, the glazing will stick to the cake after it cools, and it will be difficult to cut the cake. The chocolate will crumble.

5.) Vegetarian wolfberry eight-treasure cake/Master Xu Shiguo

Ingredients: 120g vegetarian cake flour, 375g all-purpose flour, 130g wolfberry, 375g vegetarian white oil, 150g ma 190g of Qilin, 375g of water

225g of powdered sugar, 11g of salt, 7g of cake emulsifier

Method:

1. Combine marqilin, white Pour in the oil and powdered sugar and stir together evenly, then add the emulsifier and salt together and stir evenly.

2. Sift in all-purpose flour and vegetarian cake flour and stir evenly, then add water and stir evenly, then add wolfberry and eight-treasure beans and stir evenly.

3. Take two six-inch hollow non-stick models and brush the inner layer with vegetarian white oil. Then pour the materials into the models and heat them to 160°C for the upper heat and 180°C for the lower heat. Bake for 40 to 55 minutes.

4. After baking, let it cool and remove from the mold, place it on a plate, and sprinkle powdered sugar on the cake for decoration.

*Margarine contains water and the emulsification effect of white oil, which can prevent the cake from being too hard and dry.

＊If there is no cake emulsifier and cake flour, the dough will have Q properties like bread dough.

＊Lycium barbarum does not need to be soaked in water, as it will not break when stirred, and will not release pigments when baked.

* Babao beans must be soaked for more than 6 hours, then cooked in an electric pot and then added with sugar. Babao beans include red beans, pinto beans, mung beans, lotus seeds, coix seeds, and miscellaneous grains; without adding Babao beans, add dried fruits Classes are also available.

*Vegetarian cakes expand less, so you can add a little more batter into the mold.

＊This cake is similar to English fruit cake. It can be baked into slices in a long mold and made into cup cakes in a muffin mold. It can also be made into 8-inch╳1, 10-inch╳1, or 6-inch╳2. However, due to the high density, the baking time must be adjusted accordingly.

*The chef said that this cake is suitable for beginners and will be 100% successful.

6.) Vegetarian Burdock Root Cake/Master Xu Shiguo

Ingredients: 100 grams of vegetarian cake flour, 330 grams of all-purpose flour, 200 grams of burdock root, 50 grams of cooked white sesame seeds, 50 grams of water, 450 grams of honey, 150 grams of sugar. 100 grams of salt, 5 grams

120 grams of salad oil, 30 grams of cake emulsifier

Decoration: fried burdock shreds, appropriate amount of honey, cooked white sesame seeds

Method:

1. In a mixing steel basin, first add water, all-purpose flour, sugar, emulsifier, salt, honey, and vegetarian cake powder, stir evenly until bright, then add salad oil, burdock shreds, and sesame seeds. Stir together with a spatula to form a batter.

2. Cover the two bottoms of an 8-inch octagonal mousse ring with a piece of aluminum foil, pour the mixed batter into the mold, and bake at 160°C for the upper heat and 180°C for the lower heat. minutes to spare.

3. Mix the fried golden burdock shreds with honey, then sprinkle with white sesame seeds, mix well and set aside.

4. Use a spatula to spread the fresh cream on the finished cake body, and make irregular patterns, then sprinkle with fried golden brown honey burdock shreds for decoration.

*Burdock can be mixed with honey first and then added to the batter to make it more delicious.

＊Salad oil or vegetable oil can be used, or olive oil can be used, but it is olive oil that can be fried, not the kind of olive oil used for cold dressing.

* The chef recommends that if the oven is big enough, divide it into two eight-inch cakes and bake them at once to make two cakes. If you are giving them away, stack the two cakes a little higher and put a sandwich in the middle. , decorate the outside of the cake with fresh cream, or pour it into a baking pan, bake it on the baking pan and then cut into small pieces for decoration.

Cake body~ (A).. flat plate.. or (B).. 2 8-inch molds

Cake mix 375

Water 300

Sugar 60

B.P. 10

Oil 165

1. Mix cake flour, water, sugar B.P. at slow speed for 1 minute

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2. Pour oil into 1. Mix well for 10 minutes on medium speed

3. Specific gravity is about 0.43

(A)200/0~about 10 minutes ~A flat plate can be made into a cake roll

(B)180?C/130?C~About 25 minutes~An 8-inch mold can be used to make a birthday cake

●Cinnamon and orange flavor without eggs Cake

170 grams of flour, 70 grams of sugar, 1 tablespoon of baking powder, 300 ml of soy milk, half a teaspoon of salt, 70 grams of salad oil, chopped orange peel (about 2 tablespoons), cinnamon Half a teaspoon of powder and 30 grams of raisins (optional).

--Mix all ingredients until there are no lumps.

●Coconut Eggless Cake

60g salad oil, 70g sugar, 1/4 tsp salt, 100ml soy milk, 120g flour, 1 1/2 tbsp coconut powder .

--Mix all ingredients until there are no lumps.

●Eggless chocolate cake

450 grams of flour, six tablespoons of cocoa powder, two teaspoons of baking powder, two teaspoons of baking soda, 300 grams of caster sugar, 125 grams of vegetable oil ml, 300 ml of water, two tablespoons of white vinegar, two teaspoons of vanilla extract

1. Preheat the oven to 180 degrees C

2. Flour. Cocoa powder. Baking powder. Baking soda Sift the flour and add fine sugar to mix

3. Mix all the wet ingredients and add to step 1, mix well to form a batter

4. Grease a nine-inch spring baking pan with a thin layer of butter, pour the batter into the baking pan and smooth it out

5. Bake in the oven for about an hour. If the skin is a little burnt, cover it with aluminum foil first