Food Tutorial

1. Strawberry Yogurt Toast Cake

Super simple der oven-free small cake, strawberry slices, toast with edges removed, toast + yogurt +Strawberry+Yoghurt+Toast, put them in layers, spread a layer of yogurt on them all, and then put a layer of strawberries on them.

2. Dirty Chocolate Becks

Stir milk + oil + low-gluten flour + cocoa powder and stir evenly, add egg yolk and stir evenly, beat the egg white in three times and add fine sugar. Add one-third of the egg white batter to the egg yolk batter, mix evenly, pour all the egg white batter and mix evenly, pour it into the baking pan and smooth it out, shake it a few times, bake in the oven at 165 degrees for 25 minutes, whip the light cream + chocolate sauce, and put it into a piping bag Set aside, heat the light cream, add chocolate, stir until melted, put into a piping bag and set aside, spread the chocolate cream on the cake base and roll it up, refrigerate for 1 hour, cut into four pieces, cut a knife in the middle of the cake (without cutting) , squeeze in cream, squeeze in chocolate liquid, sprinkle with chocolate beads and cocoa powder.

3. Two-color chocolate mousse

Mix cocoa powder + hot water + corn oil, sift the flour and mix well, add the egg yolk and mix well, beat the egg white + sugar until thick. Hook, mix the egg whites + chocolate paste, pour into the baking pan, heat at 160 degrees for 25 minutes, mix the black and white chocolate with the milk respectively, melt with hot water, add gelatine and mix well, beat the light cream + sugar until thick, divide the light cream into 2 portions, mix them with the black and white chocolate liquid respectively, and press out the shape of the baked cake with a mold. Pour in the original mousse paste and freeze for 15 minutes. Pour in the chocolate mousse paste and freeze for 15 minutes. Pour in the chocolate glaze and refrigerate. 4 hours.

4. Matcha Raspberry Cake

Mix matcha powder + corn oil + milk until emulsified, sift in low-gluten flour, mix evenly, add egg yolk, stir until smooth, egg Beat until small, add 1/3 of the egg whites to the egg yolk paste, mix evenly, pour in the remaining egg whites and mix well, pour into the baking pan, bake at 150 degrees for 32 minutes, dry and cut into a round shape with a mold, beat light cream + sugar When the time is 8, pipe cream on the surface of the cake, stack a piece of cake and pipe cream on top, decorate with raspberries and rosemary, and sift powdered sugar on the surface.

5. Mango-filled mochi

Ingredients required: 360g mango pulp, 5g sugar, 30g corn starch, 120g glutinous rice flour, 120g milk, 15g corn oil, smashed mango pulp Divide into 300g and 60g. For 300g mango puree, add 5 grams of white sugar and an appropriate amount of lemon and simmer over low heat until thickened. Mix glutinous rice flour, starch and white sugar. Add 60g of mango puree and milk and mix well. Stir until smooth and without particles. Sieve once and pour into the pot. , add corn oil and stir-fry over low heat until it becomes a non-stick dough. Once it becomes slightly transparent, take it out and cool it down. Divide it into 7 doughs of similar sizes. Roll it into an oval shape and put on the mango sauce. Wrap it up and pinch it tightly. Sprinkle it on the dough. Layer cooked glutinous rice flour and refrigerate for half an hour before eating.

6. Matcha Strawberry Cake Roll

Stir corn oil + milk until completely emulsified, add matcha powder. Stir evenly, sift in low-gluten flour, stir evenly, add four egg yolks, stir evenly, add a little lemon juice to the egg whites, make a rough foam, add fine sugar in three times, beat into small peaks, pour 1/3 of the egg whites into the batter medium, stir evenly, pour back into the remaining egg whites, stir evenly, lift the cake batter and pour it into the baking pan, smooth it out with a spatula, and bake in a preheated 150-degree oven for 25 minutes. Place baking paper on the oven rack and place it upside down. Let it cool until it is warm. Tear off the baking cloth. Smooth the whipped cream on the cake. Use a rolling pin to roll the cake tightly and put it in the refrigerator for more than 2 hours.