1. Cream cake, 25g of fine sugar (with egg yolk), 50g of fine sugar (with egg white), 200g of cream/5 eggs/75g of low-gluten flour.
Prepare materials, separate egg yolk and egg white, put them in oil-free and waterless containers respectively, add whipped cream to egg yolk, add fine sugar and stir evenly, add sieved flour and stir until there is no dry powder, and the egg white is wet and blistered. Add the fine sugar in three times, add one third of the protein cream into the light cream paste, stir evenly, pour the remaining protein into the stirred cake paste, and squeeze the cake paste into the mold by stirring evenly.
2. Simple version of mango Mu Si cake. 250g of whipped cream/300g of mango puree/2 pieces of gelatin tablets/60g of fine sugar /65438+ 0 sponge cake. Beat the whipped cream into a viscous and flowable state, and soak the gelatin tablets in cold water until they are soft. Take a large bowl, pour hot water, put the large bowl with mango puree into hot water, add fine white sugar and stir until the sugar particles melt.
Drain the soft fish film, put it into a bowl of mango paste, and continue stirring until the fish film melts. Pour the whipped cream into the mango puree and stir well to make a paste. Repair the sponge cake into a disk with the same size as the cake mold, put it in the mousse circle, compact it by hand, and pour the stirred mango paste into the mousse circle. Then move the Mu Si circle into the freezer, and refrigerate and finalize the design. After the mousse cake is made, you can wrap it on the mousse circle with a hot towel.
3. Caramel almond cake, low-gluten flour120g/70g of unsalted butter. 30g of egg liquid/80ml of whipped cream/honey 10g/60g of almond slices/40g of sugar/2g of salt/30g of fine sugar. Spread the almond slices on a baking tray, put them in the oven, and bake at 100 degrees10 minutes. Soften the unsalted butter at room temperature, add salt and fine sugar, and beat with an egg beater until fluffy and white. Add the egg mixture several times, continue to stir until it is creamy, sieve the flour into the butter mixture, grab it irregularly by hand and mix it evenly into dough, wrap it with plastic wrap and put it in the refrigerator for 0/5 minutes. Take out the dough, roll it into a rectangular dough sheet with a thickness of 5 mm, put it on a baking tray covered with baking oil paper, and punch holes evenly with a fork. After the oven is preheated, move the baking tray into the oven, bake for about 10 minutes with a high fire of 160 degrees, and take it out for later use. Add sugar, whipped cream, honey and butter to a small pot, bring to a boil over low heat, and keep stirring with an egg beater.
Move the baking tray into the oven again, bake at 160 degrees for about 25 minutes, take it out after baking, cool it and cut into pieces.
Tips:
The caramel almond part of the freshly baked biscuit will be a little soft and will solidify and harden after cooling. Pay attention to the fire when cooking caramel, and stir it from time to time to avoid affecting the taste.
4. Lemon Mu Si, cream150g/whipped cream180ml/60ml of water, 30g of sugar/6 slices of lemon leaves/45g of lemon leaves. Boil water and sugar in a pot, then add lemon leaf pieces and lemon leaves to cook for about 5 minutes, let them cool after cooking, then take out lemon leaves, mix cream with boiled water evenly, then mix whipped cream, put it in the refrigerator for about 65,438+0 hours, put the refrigerated lemon Mu Si into a flower-mounting bag, squeeze it into a glass with a flower-mounting nozzle with a diameter of 65,438+02 mm, and then put it into a glass.
Tip: You can rub velvet with fresh lemon peel instead of boiled lemon leaves.
5. Yogurt ice cream. 4 kiwis/yogurt120ml/whipped cream 240ml. Peel the kiwi fruit, cut it into small pieces, put it into a blender and stir it for 30 seconds, then pour out the kiwi fruit juice, stir the extruded kiwi fruit evenly with yogurt and light cream, then pour it into a mold with a blender and freeze it in a freezer. Stir the materials in the freezer with a spoon every 2 hours, then put them in the freezer again, and repeat this action until the materials are completely solidified.
6. Tricolor mango cup, 50g whipped cream/50g digestive biscuits /2 mangoes/10g blueberry/15g powdered sugar/50g mascarpone cheese/a little mint leaves. Digestive biscuits grinds it into powder with a rolling pin, spreads it on the bottom of a small cup, peels and pits the mango, uses a blender to make it into paste, spreads it on the broken biscuits in the small cup, whips the light cream until it is slightly solidified, adds mascarpone cheese and powdered sugar, mixes it evenly, spreads it on the mango paste, and finally decorates it with blueberries and mint leaves.
7. Funudo, 270g whipped cream /220g milk/50g low-gluten flour/40g fine sugar/30g dried cranberries/20g raisins/50g rum/2 eggs/20g butter/1 g salt, pour the rum into a bowl, add dried cranberries and raisins and marinate for more than 2 hours.
Add fine sugar to the eggs, beat until foaming, pour in the sifted low-gluten flour and salt, stir well, mix the milk and light cream, slowly pour into the basin, stir well to form Funudo batter, spread the softened butter (about 9g) on the inside of the baking bowl, and spread it evenly with the pickled raisins and cranberries.
, pour in the mixed Funudo batter, put the remaining 1 1g butter in a small pot and heat it to brown (coking butter), filter to remove impurities and pour it evenly on the batter. The middle layer was baked at 180- 190 for about 50 minutes, and the surface was brown.
Tip: 1. The fountain shrinks normally after baking, but expands when baking. 2. The mold used for baking Funudo can be a baking bowl, a solid bottom mold, a porcelain baking cup or an aluminum mold. This time, I made two more baking bowls with careful shapes.