Cake
Origin of Cake
The earliest cakes were made from a few simple ingredients, and they were symbols of ancient religious myths and miraculous superstitions. Early trade routes led to the importation of exotic spices from the Far East to the North, nuts, florals, citrus fruits, dates and figs from the Middle East, and sugar cane from the East and the South.
During the Dark Ages in Europe, these exotic ingredients were only available to the monks and nobility, whose pastry creations consisted of things like honeyed gingerbread and flat, hard cookies. Slowly, as trade became more frequent, the West's eating habits changed radically.
Soldiers and Arab traders returning home from the Crusades spread the use of spices and Middle Eastern recipes. In several of the major commercial towns of central Europe, guilds of bakers were organized. By the end of the Middle Ages, spices were widely used by wealthy families throughout Europe, enhancing imaginative pastry baking techniques. When nuts and sugar became popular, so did marzipan, which was baked in wood-carved letterpress molds with designs associated with religious admonitions.
The Origin of Birthday Cake
Medieval Europeans believed that birthdays were the easiest time for the soul to be invaded by demons, so on birthdays family and friends would gather around to give their blessings, and cakes would be given to bring good luck to banish the demons.
Birthday cakes, which were originally reserved for kings, have been passed down to the present day, when adults and children alike can buy a beautiful cake and enjoy the blessings of the crowd on their birthdays.
The Origin of Full-Moon Cake
When a baby has a full moon, it is inevitable to pray to the gods and ancestors, and then to shave the fetus hair, and the adults always hope that the little baby grows up quickly. On the day of the full moon, grandparents would give the baby many full moon cakes in the hope that the grandson (daughter) would win the top prize and live a full life.
With the advancement of time, giving cakes on the full moon means "to make the baby's hair flourish", wishing that the baby will be prosperous and developed in the future.
History and evolution of mousse cake in Europe
Mousse cake first appeared in the gourmet capital of Paris, France, initially the masters in the cream to add a stabilizing effect and improve the structure, texture and flavor of the various auxiliary materials, so that outside the type, color, color, structure, taste changes in a rich, more natural and pure, frozen and eat its taste, become the best cake. Her emergence meets the people's pursuit of exquisite fashion, advocate the natural health of the concept of life, to meet the people continue to put forward the new requirements of the cake, the mousse cake also gives the masters a greater space for creativity, the masters through the production of mousse cake to show the enlightenment of their inner life and artistic inspiration, in the world of pastry World Cup, the mousse cake competition has always been very fierce, and its standard reflects the masters of the real power and the development of the world cake! In 1996, Eric Perez, one of the top ten pastry chefs in the U.S., led the U.S. National Team to participate in the Pastry World Cup held in Lyon, France, and won the silver medal. Due to his fame, he was invited to make a mousse cake for the 50th birthday of Hillary, the wife of U.S. President Bill Clinton, in 97. He was also invited to demonstrate his skills live at the White House, which became a sensational news in the baking world at that time.
The making of the cake
<Material>Two portions
Whole eggs ----- 3, refined sugar ----150g, low gluten flour -----120g, cream ----15g, milk -----15cc
<Method>
1.Add eggs to the powdered sugar. With a whisk to make foamy, the temperature of the egg is too cold, the temperature of 40 degrees c warm water can be used, it is easier to produce a fluffy, elastic, tasty cake.
2. Add the sifted low-flour flour to the ingredients in 1, and mix well with a wooden ladle.
3. Melt the milk and cream in water and pour it into Ingredient 2 and mix quickly. If you don't mix it enough, it will make the finished cake have big bubbles and rough texture. If you mix it too much, it will make the cake harden and have no bubbles.
4. Pour all ingredients of Ingredient 3) into the cake model and bake at 180℃ for about 30 minutes.
Note
The secret of making cake:
To make a sponge cake with a fluffy texture, it depends on the way of mixing the cake with bubbles, if it contains a lot of air bubbles, it should be made quickly before the bubbles disappear, so the ingredients are mixed in a cut way. It is also very important to clean the container or whisk. If the container contains grease, the eggs will not be able to make bubbles.
Oven Cake
Round Cake Baking Pan Food Processor Glass Bowl Deep Pan Chef's Knife Whisk Wooden Spoon Brush Knife Metal Bowl Small Sieve Baking Sheet Scraper Spatula Wire Shelf Butter Sheet Wide Square Head Knife Wire Shelf Hazelnut Egg White Granulated Sugar Cherry Liquor Corn Starch Frosting Egg White Egg Whites
Butter and Flour Hazelnut Egg Whites 250g Granulated Sugar 300g Corn Starch 2 Tablespoons Egg Whites 6 Frosting 6 egg yolks 3 tablespoons cherry liqueur (kirsch, add more) 375g light butter
Order of Preparation
1. Preparation of hazelnut meringue
2. Baking
3. Preparation of buttercream
4. 5. Decorate
Preparation
The cake can be made 2 days before, wrapped tightly and frozen in the refrigerator. Because it is soft, it is easy to slice. Simply add frosting and hazelnuts as a garnish before serving.
Adding at least 1 hour of freezing time
A. Prepare Hazelnut Praline Meringue
1: Butter a baking sheet, line with parchment paper, then butter and flour the sheet. Invert a round cake pan and snap it onto the baking sheet, tracing a circle along the side of the pan with your finger.
2. Toast the hazelnut praline in the oven for 12 to 15 minutes, remove the skins (Method >>, reserving 1/3 for garnish. Mix 1/2 portion of the granulated sugar with the remaining hazelnut praline and place in a food processor.
3. Grind the hazelnut kernels into a crumbly powder, or use a spiral grater to do the same.
4. Put the ground nuts with sugar in a glass bowl and add the cornstarch.
5, egg white into a metal bowl bowl, with a whisk or electric mixer beat until straight, add the rest of the granulated sugar continue to block beat for 20 seconds, until the formation of the surface of the shiny meringue sauce until.
6, add 1/3 of the hazelnut puree, mix lightly with a spatula, insert one hand from the center of the top down to scoop up the cover and stir, one hand in an anticlockwise direction to turn the bowl, and add the remaining hazelnut puree in 2 additions.
Second, bake
1, preheat oven to 130 ℃ (250?, gas 1/2 degree). Stir the meringue sauce, spatula on a baking sheet that has already been prepared and drawn in a circle, and scrape with a broad square-ended knife to form a round cake, before and after the 3 can be made.
2. Put the baking sheet into the oven and bake, rotating occasionally, until the meringue is lightly browned and dry and becomes a meringue cake, which takes about 40 to 50 minutes.
3. Remove the baking sheet from the oven, invert it onto a cake plate while it's still hot, cut off the excess along the sides, carefully remove the parchment paper, and place it on a wire rack to cool.
Three: Prepare the buttercream
1: Dissolve the sugar in water, then continue to cook until it becomes a soft curry, without stirring. To test if it's just right, remove the pan from the heat and scoop the syrup with a teaspoon. Allow it to cool for a few seconds, then take a little of the syrup and rub it between two fingers.
2. While the syrup is melting, whisk the egg yolks with an electric mixer.
3. Slowly pour the hot syrup into the egg yolk mixture and stir.
4: Continue whisking at high speed until cooled and thick.
5. Add the butter to the bowl and beat with an electric mixer (or a wooden spoon) until soft and creamy.
6. Slowly add the butter to the thickened custard and continue to whisk.
7. Add 3 tablespoons of cherry liqueur and continue whisking (increase the amount of liqueur).
Four: Combination Cake
1: Cut cardboard into a round cake base shape, gently apply buttercream, spread a piece of baked meringue cake, and press lightly. To make things easier, place the cardboard on the bottom of an inverted cake pan before placing the meringue on top.
2. Spread 1/4 portion of buttercream on the meringue, flatten it with a broad square-ended knife, then fold over the second meringue, again spreading 1/4 portion of buttercream.
3. After stacking the third piece, spread the whole cake with the remaining buttercream.
5. Decoration
1. Spread the frosting on the surface of the cake with a small sieve to make a thick layer.
2. Use a chef's knife to chop the hazelnut nuts and gently stick them to the sides of the cake with your hands.
3. Using a knife, arrange the chopped hazelnuts in rows on the cake and freeze for at least 1 hour.
Fruit Cake
Materials: (1) 100g gluten flour, 100g butter (2) 100g powdered sugar, 1/2 tsp salt (3) 2 eggs (4) 20g milk (5) 100g candied orange peel, 100g rum, 1/2 lemon shavings
Preparation:
(1) Mix all ingredients of Ingredient 5 together. Mix well and set aside.
(2)Sift the flour, add the cream and beat with a whisk until bulky and white in color.
(3) Add all ingredients of Ingredient (2) and mix well until no particles remain.
(4) Add the eggs in small portions and mix well, then add the milk in small portions and mix well.
(5) Finally, add the ingredients of recipe (1) together and mix well, then bake in the oven at 170℃ for about 30 minutes.
Mushroom Cake
Materials: Sugar, Egg White, Cocoa Powder, Salt Cream, White Degrease
Flavoring: Sugar: Egg White=2:1, Cake: Chocolate: White Degrease=4:5:1
Methods :
1Make Mushroom Cake with Egg White: Sugar: Egg White=2:1, Egg White: Sugar: Egg White=2:1. Beat egg white, add sugar while beating until creamy. Use 1cm non-toothed laminating head, on a baking tray lined with white paper and dusted with a little flour, mount the mushrooms and sprinkle the surface with a little cocoa powder. Bake at 120℃ for about 40 minutes.
2Make chocolate cream: mix cocoa powder with salad oil and mix with white oil (thick as needed).
3Use S.P sponge cake embryo, peel, split three layers, embedded in the center of the chocolate buttercream, the top, vertical sides scraped with chocolate buttercream, scraped in the center of the white oil small rounds, decorated with mushrooms framed.
Glass Cake
Materials:
Milk, egg yolks, sugar, cornstarch, white off, agar, custard powder
Flavoring:
Making Milk Ice Cream Milk: Egg Yolks: Sugar: Cornstarch: White off: Agar: Custard Powder = 6: 3: 2: 1: 0.5: 0.04: 0.02.
Cake embryo: Milk cream: transparent agar = 2:5:3.
Method :
(1) egg yolks with sugar whisked loose, add corn starch and custard whisked well, washed into the hot milk and agar liquid (water: agar = 5:3:0.1). Heat over fire until paste, use while hot.
(2) Wash the desired size of cake embryo circle, surrounded by a circle of cellophane, embedded in a layer of S.P sponge cake embryo, pour hot milk buttercream framed diamond-shaped network. Then water: agar: sugar = 4: 0.1:1 ratio of boiling transparent agar liquid, to be slightly cold pour on the surface.
(3) After solidification, take off the mold and decorate with fruit
Black Forest Cake Schwarzwaelder Kirschtorte
Ingredients Whole Eggs 850g, Sugar 540g, Emulsifier 30g, Fresh Milk 120g, Gluten Free Flour 294g, Cocoa Powder 147g, Liquid Cream 80g, Animal 500g of fresh oil, black cherries in wine, 50g of cherry liqueur.
Methods
1. Beat the egg whites together with the toast until the whites are 90 minutes apart, and then dip your fingers into the whites to make them look spiky and not dripping.
2. Beat the emulsifier with the milk, then add the egg yolks and whisk together until creamy and frothy, then add the egg whites to the milk solution and mix well.
3. Sift the low-gluten flour with cocoa powder, add it to the well-mixed egg batter, and mix well by hand or with a spatula.
4. Add liquid cream and mix well, that is, the batter, and then poured into the baking mold, upper heat 170 ℃, lower heat 180 ℃ temperature, baking about forty-five minutes, then lower the temperature to 170 ℃ temperature baking for another twenty minutes, take out of the mold to cool down, and set aside.
5. Scrape the bittersweet chocolate brick with a steel knife to make fine chocolate chips, and set aside.
6. Cut the cooled cake into three equal parts, then use the cherry wine and water to brush the surface carefully with a small brush, and finally spread the whipped cream on the surface.
7. Halve the wine-stained black cherries and spread them on top of the whipped cream, then cover with a layer of chocolate cake, repeat the process of spreading the whipped cream and cherries, and then cover with another layer of chocolate cake. Finally, spread a thin layer of whipped cream evenly over the top and sprinkle chocolate chips on top, and you're ready to go.
Honma Nagasaki-style Honey Cake
Ingredients: 8 medium-sized eggs (or 7 for large-sized eggs), 300g granulated sugar, 4 tablespoons of honey, and 50cc of hot water (or warm Milk).
High-gluten flour 200g, baking paper model (about 20x20cm), rubber spatula, 23cm diameter bowl (BOWL), hand-held whisk
How to do it
1. Beat the eggs and sugar at once, and then beat with the hand-held whisk on high speed for about 10 minutes, and then move the hand-held whisk along the side of the bowl and beat it evenly until it becomes foamy.
2. Add the dissolved honey and beat for 1 to 2 minutes.
3. Turn the handheld mixer to medium speed, add the high gluten flour in 2 to 3 batches, and mix for 2 to 3 minutes. Be careful not to create large air bubbles or leave lumps of flour behind.
4. Stop the hand whisk, lift the batter with the tip of the hand and try to write the Japanese character for "no". If you can read the character clearly, the whisking is complete. At this point, preheat the oven to 170℃～180℃.
5. Place the batter into the mold, being careful not to get any around it. Use a rubber spatula to cut the batter vertically and horizontally a few times. If bubbles appear, light-weight and light-weight, this is called bubble cutting. Repeat this process several times.
6. Place the model on the ceiling of the test box and put it in the middle of the box. After about 1 minute, take it out, cut the bubbles in the same way as in 5) and put it into the test box again, and repeat this process for about two times. After that, put it in the test box for 8 to 10 minutes until the surface is a little bit burnt in color.
7. At this time, move the ceiling to the lower section, set the test box at 150℃~160℃, and test for about 60 minutes.
8. After the surface is evenly examined to a strong tea color, take it out.
9. Immediately remove the newsprint model, place it on the test grid, and peel off the foil from the side.
1Spread the cellophane so that the cake can be wrapped around it, and place the top of the cake down. Peel off all the foil from the bottom of the cake and wrap the cake in cellophane while it is still warm.
Matcha Red Bean Cake Roll
Ingredients: 50g of gluten flour, 3g of baking powder, 1.5 tsp of matcha powder, 3 eggs, 50g of sugar, 200g of red bean paste
How to make
1. Sift the gluten flour, baking powder and matcha powder for two or three times.
2. Separate the egg yolks and egg whites, and put half of the sugar in the egg yolks and beat them evenly and quickly until they are sticky.
3. Put half of the sugar into the egg whites in two batches and beat until stiff peaks form (the front of the egg whites can be lifted up to leave a triangle shape)
4. Put 3) into 2), add the powder little by little and take care not to make the peaks disappear.
5. Put a piece of non-stick paper on the test pan, pour in the batter, preheat the test box at 180 degrees Celsius, test for about 10 minutes, prick with a toothpick to see if the batter does not stick to the test, it means that the test is done, and then take the test pan underneath the inner side of the plate, coated with red bean paste, and then rolled up to finish.
Pineapple cake
Materials: sugar, liquid glucose, egg white, water, almond flour, white oil
Flavoring: marzipan dough: sugar: liquid glucose: egg white: water: almond flour = 1:0.15:0.15:0.3:0.6
Methods:
(1) sugar plus liquid glucose and water heated to 118 degrees Celsius. 118℃, mix in almond powder, quickly stir in egg white and knead into soft marzipan dough.
(2)Trim pineapple shape with S.P sponge cake.
(3) Use white oil to make pineapple yellow, 0.4cm flower teeth mounted irregular points on the surface of the head, the tip with chocolate white oil points. Marzipan dough mixed with a small amount of green vegan leaf decoration.
(4) remove the skin of the cake embryo, cut three layers horizontally, embedded in the center of the white oil, the top surface and the vertical side of the scraping white oil. Roll a long strip of marzipan dough around the edge of the circle, use flower tongs to clamp the flower, and place a pineapple in the center to decorate with a flower frame.
Cake: oil = 4:6.
Light cheesecake
Recipe (A) 4 eggs, 120g of sugar, 120g of semolina, 40g of buttercream, a pinch of vanilla oil
Recipe (B) 340g of milk, 500g of buttercream, 120g of buttercream
Recipe (C) 7 yolks, 15ml of lemon juice, 240g of milk, 60g of low flour, 20g of buttercream. Milk 240g, low flour 60g, cornflour 60g
Recipe (D) 7 egg whites, sugar 220g, cream of tartar
Process
1. Eggs + sugar → whipped → add vanilla oil, low flour → cut and mix well
2. Cream melted in water, take a little batter and mix well
3. (2) add (1) mix well (glossy) → into the baking pan → smooth
4. baking, preheating 200/200 ° C, into the oven 180/0 ° C, about 10 minutes
5. cut the oval into the bottom of the baking mold → sprinkled with raisins to spare
process (cheese body)
1. milk 1 + cream + cream of cheese → heat to 60 ° C over water → stirred well. (Do not exceed 80℃, casein will be denatured)
2. Egg yolks + lemon juice + milk 2 → mix well. Low-flour + cornstarch mix sifted → add and mix well (no particles)
3. (2) in small batches into (1), gently mix (thick, do not stir out too many bubbles)
4. Add the cherry wine and mix well (to keep it warm)
5. egg white + cream of tartar + granulated sugar → wet foaming meringue (about 6 ~ 7 can be distributed, too much hair baking the surface) will explode and crack.
Sugar can be added at the beginning of a time, slow sugar dissolved → fast for a short period of time foaming, slow to make the bubbles detailed and soft)
6. (5) added in small batches (4) in the light mix evenly (do not mix into too much air, completely mixed until the same color)
7. into the mold 8 minutes full, water bath decoction method of baking (baking pan with cold water, 1cm high)
8. Bake, pre-temperature 200/200 ℃, into the oven 200/0 ℃, color temperature 150/150 ℃, *** about 60 minutes (or 150/150 ℃ about 90 minutes)
9. Out of the oven (the cake body edges slightly contracted, and separated from the mold) → Immediately release the mold.
(Rotate the baking mold so that the cake body is completely detached from the model → iron sheet over the mold → turn it over → gently pick up the mold and cover the cake box → turn it over and remove the iron sheet)
10. Spread mirror gel on the surface
Low-fat Coffee Buttercream Cake
Materials for Coffee Sponge Cake: 4 eggs, 60g of flour, 25g of skimmed milk, 80g of honey, margarine Butter 25g, instant coffee 3g
Coffee Cream Ingredients: 20g skimmed milk, 2 teaspoons of fish glue, 2 tablespoons of hot water, 15g of instant coffee 15g, 80g of honey, 100g of cheese
Coffee Cream: Dissolve the fish glue in hot water, dissolve the instant coffee in skimmed milk, then add the other ingredients, mix well and beat it into a Cream.
Methods:
Coffee sponge cake:
1, preheat the oven 220 degrees;
2, the eggs first beat, add honey and then whipped, standby;
3, instant coffee dissolved in skimmed milk, sift the flour into the mix, mix it well, mixed into the margarine that has been warmed and dissolved, mix it well, and then add the egg batter, and then whipped;
4, baking tray first put butter paper, flour The batter is slowly poured into the baking dish and baked in the preheated oven for 35-40 minutes.
Banana Chocolate Cake
2 bananas, 200g of chocolate, 100g of butter, 2 eggs, 60g of sugar, 1 tablespoon of rum, 50g of flour, 1 teaspoon of baking powder, salt to taste
Method:
Paint a square mold with butter and sprinkle with flour. Preheat the oven to 180℃.
Peel the bananas and crush them with a spoon.
Shred the chocolate and mix with butter, stirring under hot water to dissolve.
Mix the eggs, salt and sugar, then add to (3) and mix well.
Add the mashed bananas and rum to (4) and mix well. Pour in the flour and baking powder and beat well with a whisk until bubbles form.
Pour into the mold, scrape the surface and bake for 30 minutes. Remove from oven and cut into pieces.
Cheesecake
Ingredients: Cream Cheese 540G, Chestnut Flour 120G, Tartar Powder 30G, Lemon Juice 2 teaspoons, Egg Whites 5, Egg Yolks 6, Sugar 300G, Flour 60G, Milk 360G, Cream 150G
Methods:
1, Stew the cheese to dissolve (add a little milk to help it dissolve quickly).
1, cheese stew (can add a little fresh milk to help it dissolve quickly), and then pour the egg yolks into the whisk;
2, will be the rest of the milk and cream whisked together, and then slowly poured into the cheese yolks mixed;
3, flour and chestnut flour with the same slowly sifted into the cheese yolks, and then finally add the lemon juice;
4, egg whites into the tartar powder, beat until frothy, then you can slowly add the sugar, and continue to beat the egg whites become stiff;
5. Prepare a 7-inch bowl, grease the bottom of the bowl with a little bit of oil (so that the cake can be easily removed after baking), and put paper around the edge of the pan (grease the paper as well, the best is to use butter paper);
6. Pour all the mixtures into the bowl, and put it into the oven which has been preheated for 15 minutes, and bake the cake for 40 to 50 minutes.
Sugar-free cake
Materials: 1,000g of low gluten flour, 1,000g of liquid maltitol, 1,000g of eggs, 5g of meringue, 100g of pumpkin powder, 40g of cake oil, 400g of water, 5g of alkaline
Operating process:
1. Egg beaters: put the eggs, liquid maltitol, meringue, and alkaline into the beater. In the medium-speed mixing, completely stirred, put the cake oil, cake oil dissolved, the paste slightly up to add water, water should be several times Xu Xu added, high-speed mixing, so that the volume of egg increased to the original volume of 2 to 3 times.
2. Paste: After the egg is beaten, the whisk speed will be slowed down, pour the flour and pumpkin powder and well, do not take too long, so as not to gluten the batter.
3. mold: the egg paste into the mold, into the mold amount of 2 / 3 of the volume of the mold can be.
4. baking: baking pan into the oven first bottom fire 220 ℃ baking, when the volume of the cake swells up, and then give the top fire, the temperature is 210 ℃, close the bottom fire, until the surface is golden brown that is removed.
5. Brush oil: Brush a thin layer of cooked oil on the surface of the cake.
6. demolding: after demolding, cool and pack, the finished product
Salted egg cake
Materials: * Lean pork 6 taels * Red onion (sliced) 4 tbsp * Eggs 5 * 3/2 cups of gluten flour * 3/2 cups of fine sugar * 1 sheet of cellophane
Seasoning: * Salt, monosodium glutamate (MSG), a little each * Soy sauce 1 tbsp
Preparation:
1, sliced red onion, 1 tbsp. of soy sauce, 1 tbsp. of soy sauce. Cut the red onion into slices, deep fry until golden brown, put in the meat and stir-fry, add seasoning and mix well, that is, the filling.
2, the eggs and sugar with a whisk until creamy (about 20 minutes), you can sift into the flour, and evenly into the batter.
3, cellophane in the steamer, pour half of the batter and smooth, steam over medium heat for 8 minutes, sprinkle with the filling, and the remaining batter into the smooth, and continue to steam for 8 minutes, before removing the utensil to test poke, do not stain the raw material can be taken out
Kiwi Cheese Mousse Cake
Materials: 4 eggs, 60 grams of flour, 25 grams of skimmed milk, 80 grams of honey, 25 grams of margarine, a little bit of vinasse, a little bit of vanilla oil.
Beat the eggs, add the honey and set aside.
Beat the margarine with a whisk on medium speed to soften, then mix in the milk, sesame oil, and sift in the flour and egg mixture.
Place the batter on a parchment paper-lined baking sheet and bake for 40 minutes.
Honey Cake
Materials:
320g of whole egg, 250g of granulated sugar, 4g of salt, 60g of honey, 200g of gluten, 6g of milk powder, 54g of water
How to make:
1. Prepare the wooden frame (wrapped with paper)
2. Sift the flour together and set aside
3. Wet foams (similar to sponge cake)
4. Add honey + water and mix well (note: honey should be mixed well)
5. Mix in (flour + milk powder)
6. Pour into the wooden frame 7-8 minutes full, and baking pan and the bottom of the wooden frame between the mat with 4 layers of white newspaper (to slow down the rapid heating of the larger bubbles)
7. Allow to stand for 10 minutes to defoam, and gently swirl the batter with a rubber spatula before placing in the oven
8Bake in the oven at 180℃/150℃, pulling out the baking sheet and swirling the batter with a rubber spatula every 1.5 minutes to help defoam the bubbles. Repeat this process about 3 times. (If you omit this action, the cake will still work, but it will have some larger bubbles.)
9 After 4.5 minutes, turn the oven down to 200°C/200°F and bake until the top is light golden brown, then cover the top with another baking sheet and smother the cake.
Pudding cake (one layer of pudding, one layer of cake)
Pudding part:
1) 60g of brown sugar, 60g of brown sugar, 200g of water, 15g of jelly powder (2) 300g of milk, 30g of brown sugar, 2 whole eggs
l. In the ingredient (1), first take 50g of water and jelly powder and mix it to be transparent. Yellow sugar and brown sugar and the remaining water into the pot, boil into a dark brown syrup, and then pour the jelly powder into the mix, pour into the model while it is still hot, and leave it to cool, jelly-like.
2. Heat the milk at about 60℃, mix with the yellow granulated sugar, wait until the sugar is dissolved, let it cool down, mix with the egg, strain it through a strainer twice, and pour it over the congealed caramel.
*Note: Do not pour the egg mixture into the caramelized jelly before it solidifies, so as not to mix the two.
Part of the cake:
(a) 2 egg yolks, 50g salad oil, 70g water, 100g low gluten flour, 1/3 teaspoon baking powder, 1/3 teaspoon baking powder, 1/3 teaspoon baking powder, 1/3 teaspoon baking powder. Baking powder 1/4 tsp
(b) 2 egg whites, 100g sugar
1. Sift the flour and baking powder from ingredient (a) and add the liquid ingredients.
2. Whip the egg whites, add the sugar in 2 batches, and continue to beat until they stand up. Add the sugar in 2 batches and continue mixing until it becomes stiff. Pour l/2 of the whipped egg whites into the batter, mix well, then pour in 1/2 of the whipped egg whites, mix quickly, and pour into the baking mold.
3. Preheat the oven to 170°C. Place the baking mold on a baking sheet with water (about 1/3 of the height of the mold) and bake for about 40 minutes. Remove from the oven and refrigerate until cool enough to handle.
Crystal Lemon Cake
One and a half cups of flour, one cup of sugar, 1/2 cup of milk, 1/2 cup of butter, two eggs, 1/2 teaspoon of salt, one teaspoon of baking powder, and one lemon (zest grated, juice reserved)
Method:
1. Crumble butter into the milk, eggs, and sugar, and mix well
2. Add flour, baking powder, salt and crushed lemon peel, mix well and then into the container
3. Oven temperature 220 degrees, bake for about 15-20 minutes (no oven sister, can be used in the microwave oven, 10 minutes on high microwave, and then 5-10 minutes on the grill, although the result is not as good, but just as tasty Oh)
4. Add a little bit of sugar to the lemon juice and melt it into a sugar sauce over a low flame
5.
5. Pour the lemon juice over the baked cake and it's ready
Sesame Butter Cake
Ingredients:
Egg yolks: 3 pcs, butter: 200g, sugar: 120g, baking powder: 3/4 teaspoon, egg whites: 4 pcs, flour: 180g, black sesame seed powder: 40g
Methods:
Place the butter with 80g of sugar, and beat it until it becomes milky
Add the yolks ( one at a time), add the eggs. One by one), add the sifted flour, sesame powder and baking powder into the mix
Egg white slightly beat up and then add 40g of sugar and beat again until the body of the enterprise, add 3. in
Pour into the mold with 180C bake for 15 minutes (muffin) 30 minutes long cake
Unforgettable golden cake
Ingredients:
Four eggs, 200 grams of sugar, 100g flour, 125g cornmeal, 1 sachet baking powder, 250g jam (apricot), 3 oranges, 200g icing sugar, 125g butter.
Making:
1. Mix and whisk the eggs and sugar until white foam appears;
2. Slice the oranges into thin slices;
3. Melt some of the butter in a heated saucepan;
4. Mix in some of the flour, cornmeal, baking powder, orange slices and melted butter and cool;
5. Mix the remaining butter and flour about 25cm into a baking dish and place the cooled flour on top;
6. Bake on medium heat for about 40 minutes;
7. We can use this time to strain the impurities from the jam, leaving a thick juice;
8. Add a tablespoon of sugar to the resulting juice and heat for 5 minutes to melt completely and cool;
9. Cool;
9. When the cake is ready, remove it from the baking dish;
10. Cut the cake horizontally into two equal halves;
11. Add a layer of prepared jam in the center of the cake.
Banana Cake
<Ingredients>1. 90g of Red Dragon Shortening, 2. 100g of Powdered Sugar, 3. 100g of Eggs, 4. 140g of Low Gluten Flour, 5. 7g of Baking Powder, 6. 20g of Whipped Cream, 7. 80g of Fresh Bananas (Peeled)
<Procedure>
1. Beat Shortening and Powdered Sugar partially until light and smooth. First, beat the shortening and powdered sugar partially until slightly whipped.
2. Add all the eggs into the mixture.
3. Add the flour, baking powder, whipping cream and banana.
4. Bake at 180℃ on top and 160℃ on the bottom for 18 to 20 minutes.
Chocolate cake
Raw materials: 150 grams of sugar, 2 eggs, 150 grams of flour, 25 grams of cocoa powder (about 3 tablespoons), cake baking powder 1 small spoon, 100 milliliters of milk, 1 mandarin orange peel, 175 grams of butter or vegetable butter
Methods:
1, eggs dusted, add sugar whisked into a foamy egg syrup.
2, citrus peel rubbed into fine crumbs, and flour, cocoa powder, cake flour mixed together, add milk and cake syrup stirred into the batter.
3. Cut the butter into small pieces, soften and gently stir into the mixture.
4. Grease the inside of a 1.5-liter rectangular baking tin with oil to prevent sticking, then fill with the batter and press flat.
5. Preheat the oven to 175℃ and bake for 60 minutes.
Fruit Sandwich Cake
Raw Material for Cake Blanks
Same as Lemon Sandwich Cake
Raw Material for Sandwich Filling
Eggs 2
Sugar 3 tablespoons
Starch 1.5 tablespoons
Milk 300ml
Lean sugar 1 tablespoon
Fruit 300g
Milk 300ml
Fruit 1 tablespoon
Fruit 1 tablespoon
Fruit 300g
Method:
1, the cake base is the same as the lemon cake.
2. Dust the eggs, add them to a heavy-bottomed saucepan with the sugar, cornstarch and milk, and heat over a warm flame, stirring constantly until it becomes a thick sandwich sauce. Remove from heat and allow to cool until ready to use.
3. Peel and core the fruit and cut into thin slices.
4: When the cake is done baking, take it out of the oven and let it cool, cut it into two slices horizontally from the center, spread a layer of sandwich sauce on the bottom slice, and finally cover it with another slice of cake. Sprinkle the top of the cake with sugar before serving.
Raspberry Chocolate Cake
Ingredients: 4 eggs, 150g of coarse powdered sugar, 100g of flour, 50g of cocoa powder, 100g of cornflour, butter (to coat the baking sheet), a spoonful of salt.
Ingredients: 200g raspberries (fresh or frozen), 100g raspberry jam, 4 dl of whipped cream, 100g icing sugar, 5 cc of raspberry liqueur, 250g milk chocolate.
Making:
1. Whisk the eggs, salt and sugar in a whisk until there are white bubbles;
2. Put 100g of flour, 50g of cocoa powder and 100g of cornflour in a sieve;
3. Mix very quickly with the eggs to get a very sticky item;
4. In a relatively large baking dish, grease it with butter and pour the prepared sticky mass into it;
5. Cool it a little;
6. Cut it into several round cakes;
7. Sprinkle a few drops of raspberry liqueur on each one of them;
8. Mix the whipped cream and the sugar;
9. Put the 8 round cakes into a dish and spread each one with raspberry jam
10. Top the jam with whipped cream in different shapes according to your preference;
11. Cover with another layer of cake and golden jam;
12. Chill in the fridge for a couple of hours;
13. Chop the chocolate into crumbs;
14. Sprinkle the chocolate crumbs on top of the top layer of firm whipped cream;
45.
45.Finally, arrange the raspberries without the cream.
1. Mix the ingredients of (A) and (B) separately and set aside.
2. Boil 1/2 grudge of water and add ingredients (A) until completely dissolved (do not boil).
3. Remove from heat, add 2 teaspoons of sugar and lemon juice and mix well. Pour into an 18cm diameter bowl-shaped mold and allow to cool and solidify.
4. Boil 1/4 grudge water, add ingredients (B) and dissolve, remove from heat and add 1 tablespoon sugar.
5. Melt 120 g of strawberries, beat the raw cream until foamy, add the ingredients of recipe (4) and mix well.
6. When the ingredients of recipe (3) are completely set, spread the strawberry slices and pour in the ingredients of recipe (5) until completely cooled and set.
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