Bread part: 250g of high flour, tsp of yeast 1 and 1/4, tsp of milk 1 0g, tsp of salt 1/8, 40g of room-temperature softened butter, and/or egg 1 piece (eggs are scattered.

Filling: sweet potato paste 130g (peeled sweet potato slices are steamed), sugar 30g, cocoa powder 1 tablespoon, milk 4 tablespoons, and walnut kernel (or almond slices) 50g.

Exercise:

1. Heat the milk in a microwave oven for 30 seconds to a slight temperature, sprinkle yeast on the milk and stir evenly until the yeast dissolves. (Note: Don't heat the milk until it is hot, and the temperature should not exceed 40 degrees, otherwise it will burn the yeast to death. It is advisable to touch it with your hands. )

2. Sieve the high flour into the pot, add sugar and salt and mix well, then add yeast milk and eggs.

3. Knead into dough, add butter softened at room temperature and knead slowly. It's hard to knead the butter when it's first added. Rub it slowly. Figure 3 shows the situation when butter is just added, Figure 4 shows that the dough is sticky after butter is kneaded, and Figure 5 shows that the dough has been kneaded very smoothly. At this time, continue kneading until the dough can be pulled out of the film, as shown in Figure 6. After adding butter, it takes about 20 minutes to knead the tendons.

4. Put a layer of butter in the basin, smooth the kneaded dough, put it in the basin, cover it with plastic wrap, and ferment at 28 degrees 1 hour. I put a cup of hot water in the microwave oven.

5. Add sugar to the steamed sweet potato while it is hot and press it into mud with a fork.

When you put your finger in the dough, your fingerprints will not disappear.

6. Roll the fermented dough into a 0.8 cm thick rectangular dough with a rolling pin.

7. Wipe the sweet potato paste on one side of the dough piece, fold the dough piece in half, cover it with the sweet potato paste, and compact it with the palm of your hand. Roll in the other direction.

8. Cut the dough into 9 strips in groups of three and braid it. Put baking paper on the baking tray, put bread on the baking tray, cover with plastic wrap, and wake at 35 degrees for about 40 minutes. I put it on an electric blanket for secondary fermentation. Fig. 4 shows the dough after secondary fermentation, and it can be seen that the volume has obviously increased.

9. Add 4 teaspoons of milk to cocoa powder and mix well. Put it in a flower squeezing bag or cut a small mouth.

Method for making red bean bread

Dough:

A, high-gluten flour 2 10g, low-gluten flour 56g, milk powder 20g, fine sugar 42g, salt 1/2 teaspoons, and quick-drying yeast 6g.

B, 30 grams of whole eggs, 85 grams of water and 84 grams of Tang Zhong (take 1 egg and break it in a small bowl, use 30 grams, and the rest can be brushed on the bread surface).

C, 22 grams of unsalted cream

Stuffing: red bean paste.

Exercise:

1, stirring:

Mix the material A except yeast evenly.

Put the material B into the bread machine, add yeast, wait for about 5 minutes, add the mixed material A, start according to the "sweet bread" program, stir from slow to fast 15 minutes, stop when the dough is dough-like, restart the "sweet bread" program, add cream, mix with the dough slowly and fully, and then continue stirring. (Note: This dough needs to be kneaded to the swelling stage, so that the film can be pulled apart, and the hole edges are serrated. I used to make bread with the function of "fermented dough", and the dough could not be gluten because of insufficient stirring. Select the "Sweet Dough" program, stir for 15 minutes and then restart. The kneaded dough has a good film-drawing effect.

2. Alkaline fermentation

Take a clean stainless steel basin, put a little oil in the basin, take out the bread, harvest a smooth ball, put it down, cover it with plastic wrap, and do basic fermentation at room temperature. The dough is fermented about twice as big, and the forefinger touches the flour and sticks from the middle of the dough to the end. If the finger hole does not retract after the index finger is pulled out, the fermentation is completed. If the index finger is pulled out and the finger hole is retracted, it means that the fermentation has not been completed and needs to be continued. If the index finger is removed, the dough will collapse and degas, and the surface will be excessively fermented. Basic fermentation takes about 35-40 minutes to complete at room temperature of 30 degrees.

3. Split rounding

Carefully take out the fermented dough, put it on the table, carefully press it into square pieces, and then cut the bread into 9 equal parts, about 60 grams each. Try to cut it all at once (don't knead the dough too much, even if there is a little difference in size). Put the cut dough in and knead it to make it round.

4. Intermediate fermentation

Put the dough on the baking tray one by one, cover it with plastic wrap and leave it at room temperature. The function of intermediate fermentation is to make the kneaded dough relax and produce gas, which means that it can't be crusted or over-fermented, about 10 minute.

5. Plastic surgery

About 30 grams of bean paste stuffing, knead into small balls for use. Put tin foil or baking oil paper or butter on the baking tray.

Close the dough downward, pat it flat and exhaust, turn it over, wrap the prepared stuffing, close it and tighten it, and put it on a baking tray for final fermentation. You can put the baking tray in the oven, then put two cups of hot water to increase the temperature and temperature (the best fermentation environment is 38℃ and humidity is 85%). Finally, ferment for about 40 minutes.

toast

Preheat the oven to 180℃.

Brush the dough with a uniform layer of whole egg liquid and sprinkle with some sesame seeds. Don't brush the egg liquid too hard, the fermented dough will collapse. Put the baking tray in the upper position in the middle of the oven (if the oven can be divided into upper and lower fires, the upper fire 180℃ and the lower fire 150℃) and bake for 15-20 minutes.

7, cooling, the bread should be demoulded after baking, and the surface can be packaged without being hot to prevent aging.

Method for making sponge cake

Concept and making principle of sponge cake

Sponge cake is a fluffy snack made by using the foaming characteristics of protein, filling a large amount of air into egg liquid and baking with flour. It is named because its structure is similar to porous sponge. It is also called foam cake abroad and vegetarian cake at home.

In the process of making cakes, the globulin in protein reduces the surface tension and increases the viscosity of protein by high-speed stirring. Because the components with high viscosity contribute to the formation of foam in the early stage, they can be quickly pumped into the air to form foam. Globulin and other protein in protein are slightly denatured due to the mechanical action of stirring. Denatured protein molecules can condense into a layer of skin, forming a very strong film to surround the mixed air. At the same time, due to the surface tension, protein foam shrinks and becomes spherical. In addition, the protein colloid is sticky, and the added flour raw material adheres around the protein foam, which makes the foam very stable and can keep the mixed gas. During the heating process, the gas in the foam expands when heated, which makes the product loose and porous and has certain elasticity and toughness.

Second, the raw materials and formula of sponge cake

The sponge cake is made of eggs, sugar, flour and a little oil. Among them, fresh eggs are the most important condition for making sponge cakes, because the colloidal solution of fresh eggs has a high consistency and can be injected with gas to keep the gas performance stable. Eggs stored for a long time are not suitable for making cakes. Low-gluten flour is often used to make cakes. Flour should be fine and gluten should be soft, but there should be enough gluten to bear the swelling force during baking, which plays a skeleton role in forming the unique tissue of the cake. If there is only high gluten flour, you can treat it first. You can put some flour in a cage, take it out, cool it and sieve it to keep the flour from caking, or add a little corn starch to the flour and stir it evenly to reduce the gluten of the dough. Sucrose is often used as the sugar for making cakes, and it is better to have fine particles and white colors, such as soft candy or powdered sugar. Large particles are often not easy to melt under the condition of short stirring time, which easily leads to the decline of cake quality.

In the process of making sponge cake, there are generally two methods: one is "angel cake" with egg white instead of egg yolk, and the other is "yellow sponge cake" with whole egg, so the formula is different.

Angel cake is made of egg white, sugar, flour, oil, etc. according to the ratio of 5: 3: 3: 1. Because egg yolk is not used in the formula, the foaming performance is very good, the cake body is delicate, the color is white, the texture is soft and almost bulky.

There are two traditional recipes for yellow muffins: one is that the ratio of eggs to sugar and flour is 1: 1: 1, and the other is that the ratio of eggs to sugar and flour is 2: 1: 1. Unlike angel cake, it uses not only egg white, but also egg yolk. If properly made, the quality of the finished product is the same as that of angel cake.

Third, the stirring process of sponge cake

1. Separate stirring method of egg white and yolk

The separation process of egg white and yolk is relatively complicated, and its feeding order is very important to the quality of cake. Usually, egg whites and egg yolks need to be beaten separately, so it is best to have two mixers, one for egg whites and the other for egg yolks. Beat the egg white and sugar into foam, dip it in your hand and stand up until the tip droops slightly; On the other hand, beat the egg yolk and sugar evenly, slowly add the protein foam into the egg paste, and finally add the flour and stir evenly to make the batter. In the process of operation, in order to solve the problem of dry mouth, when whipping egg yolk, add a little oil and whip it together, and use the emulsification of egg yolk to make the oil and egg yolk mix evenly.

2. Stir the whole egg with sugar

Egg-sugar mixing method is a method of mixing eggs and sugar until foaming, and then adding other raw materials. The production process is to put all the eggs and sugar in the formula together, put them in a blender and stir them slowly for 2 minutes. When the sugar and eggs are mixed evenly, stir at medium speed until the egg sugar is milky white, and hook it with your fingers. When the egg paste does not flow down, beat it quickly until the egg paste can stand up, but it is not very solid, and its volume is about 3 times that of the original egg sugar. Sift the flour, slowly pour it into the egg sugar, and then.

3. Emulsification method

Emulsification refers to the method of adding emulsifier when making sponge cake. Cake emulsifier, also called cake oil in China, can promote the stability of foam and oil-water dispersion system. Its application is an improvement of traditional technology, especially reducing the difficulty of making traditional sponge cake. At the same time, more water and oil can be dissolved in the sponge cake, so that the product is not easy to age, dry and harden, and the taste is more moist, which is more suitable for mass production.

The operation method is to beat the egg sugar evenly in the traditional process, and then add flour 10% cake oil. When the egg sugar turns white, add the selected flour, stir at medium speed to cream color, then add 30% water and 15% oil and stir well.

Fourth, the filling mold of sponge cake

After the cake ingredients are mixed evenly, they should generally be immediately poured into the oven for baking. The mixing method of egg sugar should be controlled within 15 minutes, and the emulsification method can be extended appropriately. The shape of the cake is determined by the shape of the mold.

1. Mold selection

The cake is usually shaped by a mold. Usually, molds are made of tinplate, stainless steel, tinplate, aluminum and heat-resistant glass. Its shapes are round, rectangular, lace-shaped, chicken heart-shaped, square and so on. Edge can also be divided into high edge and low edge. When choosing cakes, we should choose them flexibly according to different recipes, different proportions and different internal organizations. Sponge cake can choose the mold flexibly because of its soft tissue and easy maturity. Generally, the mold can be selected according to the shape of the finished product.

2. Cake paste filling mold requirements

In order to make the baked cake easy to take out from the mold and prevent the cake from sticking to the baking tray or mold, before putting the batter into the mold, the mold must be cleaned, and a layer of clean oil paper should be spread around and at the bottom of the mold, and a layer of grease should be evenly coated on the oil paper. If you can sprinkle a layer of powder on the oil, the effect will be better.

Sponge cakes vary according to the bulkiness and the proportion of egg sugar powder, and 70% to 80% filling is generally appropriate. In practice, when the baked cake just fills the baking tray, does not overflow the edge and the top does not protrude, the batter capacity of this fashion model is just right. If the amount is too large, the baked cake will swell and overflow, which will affect the beauty of the product and cause waste. On the contrary, if the amount of stuffing is too small, too much water will evaporate during baking, which will reduce the softness of the cake.

Five, sponge cake baking

1. Set the temperature and time of cake baking correctly.

Baking temperature has a great influence on the quality of baked cakes. If the temperature is too low, the top of the baked cake will sink and the inside will be rough; If the baking temperature is too high, the top of the cake will swell, the central part will crack easily, and the four sides will shrink inward, making the cake hard. Usually the baking temperature is 180℃-220℃. Baking time also has a great influence on the quality of baked cakes. In general, the baking time is about 30 minutes. If the time is short, it will be sticky and unfamiliar; It will dry easily after a long time, and it will be hard and brittle all around. The baking time should be determined according to the size and thickness of the product, and can be flexibly adjusted according to the sugar content in the formula. High sugar content, slightly lower temperature and longer time; Low sugar content, slightly higher temperature and long time.

2. The cake is baked and processed.

Before baking, it is necessary to identify whether the cake is mature, such as observing the color of the cake surface to judge the degree of raw and cooked. Gently press the cake with your hand, and it can be recovered after letting go, which means it has been baked and cannot be recovered, which means it has not been baked yet. A more direct way is to insert a thin bamboo stick into the center of the cake and then pull it out. If the bamboo stick is smooth and there is no egg paste, it means that the cake is ripe. If there is egg paste on the bamboo stick, it means that the cake is not ripe. If it is not cooked, you need to continue baking until it is cooked.

If the cake is ripe, you can take it out of the oven, take it out of the mold, turn it over immediately, put it on the cake rack, face down, cool it thoroughly, and then package it. There are two ways to cool the cake. One is natural cooling. When cooling, move products less and keep a certain distance between products. Products should not be stacked. The other is air cooling. Don't blow directly when blowing to prevent the product from crusting. In order to keep the freshness of the product, the cake can be refrigerated at 2℃- 10℃.

Six, sponge cake quality standards

The quality standard of sponge cake is: the surface is golden yellow, the inside is milky yellow, the color is uniform, the cake body is light, the top is flat or slightly convex, the organization is fine and uniform, there is no big pore, it is soft and elastic, there is no heart inside, the taste is not sticky, it is slightly moist, and the sweetness of eggs is relatively moderate.

In short, you can make delicious cakes by mastering the above ingredients, formulas, principles and making methods!

The practice of salted cake

Salted cake

Ingredients: * 6 thin minced meat * 4 tablespoons red onion (sliced) * 5 eggs * 3/2 cups of low-gluten flour * 3/2 cups of fine sugar * 65438 cellophane +0 sheets.

Seasoning: * a little salt and monosodium glutamate * 1 tablespoon soy sauce.

Exercise:

1. Slice onion, stir-fry until golden brown, add minced meat and stir-fry, add seasoning and mix well to get stuffing.

2. Beat the eggs and sugar until they are milky white (about 20 minutes), then sift in the flour and stir well to form a batter.

3. Spread cellophane on the steamer, pour in half of the batter, steam for 8 minutes on medium heat, sprinkle with stuffing, pour in the remaining batter, and steam for 8 minutes. Try to poke it with a utensil before taking it out, and don't touch the raw materials when taking it out.

Colorful ice cream de practice!

As long as there is milk, sugar, eggs, ice cream powder and fruit, you can make cold and delicious soft ice cream at any time. [/color]

[Strawberry ice cream

Ingredients: egg 1 serving, sugar 80g, corn flour 1 spoon, whipped cream 3/4 cup, a little Yunna sesame oil, crushed strawberry 150g, milk 1 cup, whipped cream, mint leaves and strawberries.

To make 1, beat eggs in a pot, add 30 grams of sugar and stir. When the egg mixture turns white, add corn flour and stir carefully. 2. Mix the remaining sugar with the light cream and milk in the pot, stir and heat with a wooden spoon until it almost boils; 3. Remove the pan from the fire, add the egg liquid bit by bit while stirring, and after stirring, move the pan to slow fire and heat it until it becomes thick; 4. Put the pot into ice water, stir and cool, add Yunna and sesame oil, stir evenly, pour into an ice box, and put it in the freezer for 1-2 hours; 5. Repeatedly stir and freeze for 3-4 times in the curing process, add chopped strawberry pieces during the last stirring, and stir and freeze. 6. Plate or ice cream cup, decorated with whipped cream, mint leaves and strawberries.

It is suggested that if there is no strawberry, soft fruits such as pineapple, banana and monkey peach can be used instead.

banan ice cream

Ingredients: lemon 1, sugar 450g, banana 750g, boiled water1500g, cream 450g.

To make 1, firstly, clean the lemon, cut it into pieces, and juice it for later use; 2. White sugar is boiled with water and filtered; 3. Peel the banana and mash it into mud, add sugar water and mix well, then add lemon juice, cool it, mix in cream, inject it into the mold and put it in the refrigerator for freezing.

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Ingredients: Apple 500g, sugar 150g, boiled water 1000mg, 2 bottles of milk.

First, clean the apples, cut them into thin slices, then stir them into slurry, add sugar and boiling water, then add boiled milk, stir them evenly, pour them into a container, cool them and put them in the refrigerator for freezing.

Ingredients: 2 bottles of milk, 500g pear, cream 150g, a little essence. The making method is similar to "apple ice cream".

Ingredients: milk 400g, coffee 50g, sugar 100g, egg liquid (the amount of two eggs).

Boil milk, turn off the fire, add coffee, cover and soak for 20 minutes, then filter, pour sugar into egg liquid to make it into white mixed liquid, add warm milk and mix well, stir with low fire and keep heating, but don't boil until the foam disappears, then cook the milk, cool it and pour it into the sorbet modulator.

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Making ice cream with fruit is most suitable for afternoon tea or party for the whole family on a hot day. Papaya, mango, honeydew melon and cucumber are all suitable, and even lemon juice, orange juice, honey, honey bud sugar, almond powder, mint and wheat straw can be added. If it's too much trouble, you can buy a monochrome ice cream and mix it with various fruits and biscuits. Not only beautiful and delicious, but also nutritious and high-grade, it is an excellent choice for you to enjoy or entertain.

A milky white ice cream is placed in the center of the dish, surrounded by orange slices, monkey peach slices and cherry tomato slices.

A pink ice cream and a pale yellow ice cream are placed in the center of a special plate, surrounded by strawberries and fresh mint leaves on the side. It looks bright and beautiful.

Papaya 1, put it in the middle of a long plate, put 1 white ice cream on papaya, and put four mangoes around it. If the portion is too small, add 1 light yellow ice cream.

When using fruit with ice cream, the fruit must be washed clean and must not drip into raw water.