What are the most representative western-style cakes?
Western-style cakes generally refer to dim sum foods originating from European and American countries. Western pastry plays an important role in western food. Western-style cake is a must-have food for breakfast, lunch and dinner, as well as for casual meals and banquets. The most representative western cakes are cakes, Madeleine, puddings, pizzas and egg tarts.
Encyclopedia of western pastry making: yolk cake
Food preparation
90g of low-gluten flour, egg 1 egg, 2 egg yolks and 60g of fine sugar. Appropriate amount of salt and vanilla extract.
Practice steps
1. In a large bowl, mix the eggs, yolk, fine sugar and salt, and stir well with an egg beater until the color becomes lighter and thicker. Add vanilla extract and stir well.
Secondly, sift in the low-gluten flour and mix it irregularly and gently into a paste with a rubber scraper. Put the mixed batter into a flower squeezing bag, and use a round nozzle to squeeze out a round biscuit shape in a baking tray covered with baking oil paper.
Step 3, after the oven is preheated, move the baking tray into the oven and bake at the temperature of 160℃ for about 10 minute.
A complete collection of western pastry making: Madeleine
The origin of Madeleine
Madeleine is a western-style pastry, which originated in western France in the middle of18th century. According to legend, there was once a party where the pastry chef and the chef in charge of dessert quarreled when they grew up, and then they quit. The chef heard that Madeleine, the maid who helped at the scene, was good at making cakes, so he asked her to try making dessert. I don't want Madeleine to really bake a golden cake, because it tastes first-class and is widely praised. Later, this kind of cake was named after Madeleine and became a favorite dessert.
Food preparation
2 whole eggs,100g of fine sugar,100g of unsalted butter,100g of low-gluten flour (sieved), 3g of baking powder,14g of pure vanilla extract, 25ml of milk and half a slice of lemon peel.
Practice steps
1. Mix the scraped lemon peel with fine sugar, and let it stand for 1 hour, so that the sugar can completely absorb the lemon aroma.
Step two, pour the mixed sugar into the egg liquid. Mix and stir thoroughly with an egg beater. Add milk and continue to stir well. Add low-gluten flour, baking powder and pure vanilla extract. Turn the The Mixing Bowl and stir evenly along the edge with a mesh stirrer. Stir until there are no powdery particles, and lift the eggbeater into the turbid water column. Add the melted butter and continue stirring. Stir until the eggbeater is lifted and flows down in a smooth mud. Cover the surface with plastic wrap and refrigerate 1 hour.
Third, apply salad oil or butter to the inner wall of the mold. Sprinkle a small amount of flour into the mold, and then dump the excess flour for later use.
Step 4, pour the cake liquid into the flower squeezing bag, squeeze it into the mold for about 8 minutes, and then bake it in the oven at 200℃ for about 10 minute.