Although there are many types of western pastries, they are basically made with flour, fresh eggs, cream, sugar and so on. In addition, jam, chocolate, cocoa powder, fruit, etc. are also used in Western-style pastries more materials. Western-style pastries have a chic and delicate appearance and a sweet and soft flavor, making them a very tasty snack. Western-style pastry practice is introduced, let's take a look.
What are the most representative Western-style pastries?
Western-style pastry refers to the snack food originating in Europe and the United States. In Western cuisine, Western-style pastries occupy an important position, whether it is breakfast, lunch, dinner, or casual meals, feasts, Western-style pastries are necessary food. The most representative of the Western-style pastries are small cakes, madeleines, puddings, pizzas, tarts and so on.
Western pastry production: egg yolk cake
Equipment 90 grams of gluten-free flour, 1 egg, 2 yolks, 60 grams of granulated sugar. Salt and vanilla extract to taste. Method Steps 1, eggs, egg yolks, sugar, salt in a large bowl, beat well with a whisk, until light in color and thick. Add vanilla extract and mix well. 2. Sift in the low-gluten flour and gently mix into the batter with a rubber spatula in an irregular pattern. Put the batter into a piping bag and use a round spout to make round cookie shapes on a parchment-lined baking sheet. 3. Preheat the oven to 350 degrees Celsius and bake at 160 degrees Celsius for about 10 minutes. Western pastry production: Madeleine Madeleine origin Madeleine this Western pastry originated in the middle of the 18th century in western France. According to legend, the pastry chef in charge of dessert at a party had a big fight with the head chef and quit. The head chef heard that Madeleine, the maid who was helping at the party, was good at making cakes, so he asked her to try to make an after-dinner dessert. Madeleine baked a golden brown cake, and it was a big hit because of its amazing flavor. The cake was named after Madeleine and became a favorite dessert. Preparation 2 whole eggs, 100g of granulated sugar, 100g of unsalted butter, 100g of low gluten flour (sifted), 3g of baking powder, 1/4 tsp of pure vanilla extract, 25 ml of milk, and half a lemon zest. How to make this recipe 1: Mix the scraped lemon zest with the granulated sugar and leave it for 1 hour, so that the sugar absorbs the lemon flavor completely. 2. Pour the mixed sugar into the egg mixture. Mix well with a whisk. Add milk and continue to mix well. Add the low gluten flour, baking powder, and pure vanilla extract. Turn the mixing bowl and mix well along the edges with a mesh whisk. Mix just until there are no powdery particles and the mesh whisk is lifted to form a muddy water column. Add the melted butter and continue mixing. Stir until a smooth stream of puree forms when you lift the wire whisk. Cover with plastic wrap and refrigerate for 1 hour. 3. Grease the inside of the mold with salad oil or butter. Sprinkle a small amount of flour into the mold, then pour out the excess flour and set aside. 4. Pour the cake mixture into a piping bag and squeeze it into the mold about 8 minutes full, then bake in a 200℃ oven for about 10 minutes.