making a cake in an oven

ingredients:

24 grams of eggs, 12 grams of sugar, 12 grams of flour (low-strength flour), 1 grams of cake instant oil, 56 grams of water (which can be changed into half milk and half water) and 4 grams of oil.

Steps:

First, put the eggs, white sugar and cake quick-acting oil into the beater. When beating, first beat the eggs and white sugar with a busy speed. After about 2-3 minutes, switch to quick beating. When beating, you will see that the eggs and cake quick-acting oil begin to foam, and the eggs in the container begin to swell. When you stir the egg bubbles with your fingers, it will be almost ready (plasticity means picking them with your fingers)

At this time, you don't need to whip. Add flour and water in turn and stir slowly with a hand beater (don't stir too hard)

Finally, add salad oil and stir well (be sure to stir well or the oil will sink to the bottom of the baking tray when baking). Pour it into the baking tray and smooth it.

the temperature is: fire 18, fire 18 (if you want the color to be dark, you can raise the fire)

Identification of maturity: take it out after baking for 8-1 minutes, and gently press the cake surface with your palm if there is a "creak, creak" sound, or stab it with a toothpick, and feel whether the toothpick is dry or wet with your hand.

matcha cheese:

raw materials:

cream

cheese 15g /butter

1g/ milk, matcha powder 6g/ corn flour 2g/ low flour 15g, egg yolk 4g (about 2)/fine sugar 35g, protein 12 (about 3)/fine sugar 75g.

Practice:

1. Heat and melt the cream

cheese 15g /butter

1g/ milk 15g in water, and stir evenly;

2. The raw materials of 6 g of matcha powder/2 g of corn flour/15g of low flour are sieved and mixed with cheese paste, and then egg yolk and 35 g of fine sugar are added;

3. Beat the egg whites with sugar until they are wet and foamed, and mix in the cheese batter several times;

4. Pour the batter into the mold, preheat the oven to 15 degrees, bake in hot water for 3 minutes, turn off the fire and continue baking for 3 minutes.

Frozen cheesecake

Material:

1×28g of clear film, 1×454g of hot milk, 5×28g of egg yolk, 2×454g of cream cheese, 8×28g of sugar, 9×28g of lemon juice, 26×28g of whipped cream and .5×28g of sugar.

Production process:

Dissolve the soft-soaked gel sheet in hot milk, whip the egg yolk until it rises, and then add it into hot milk and stir well. Whip cream cheese, sugar and lemon juice until fluffy. Add milk and egg mixture. Stir the cream, sugar and vanilla oil until bubbles form, then add the cheese mixture. The mixture is put into a mold, cooled and shaped, and finally poured with blueberry jam.

Baked blueberry cheese pie

Pie crust: biscuit crumbs with butter, not repeated.

Pie stuffing: 125g cream cheese, 3g sugar, one egg, 25ml milk, 2ml whipped cream and 15ml lemon juice. There are several blueberries. A little blueberry jam.

Sprinkling noodles: 1g of whipped cream, 15ml of lemon juice, and appropriate amount of sugar, which are slightly mixed together to form sour cream.

shaping the pie skin, refrigerating

whipping cream cheese with sugar, adding eggs and stirring evenly, adding milk, whipped cream and lemon juice in stages, stirring evenly, and entering the mold. Leave a small amount of cheese paste and mix it with blueberry sauce until it enters the center of original cheese. Put a few blueberries in the pie plate.

bake in a 15-degree water bath for half an hour, then take out, spread with sour cream, and bake in the oven for 5-1 minutes. (It is found that steaming and baking will crack the sour cream surface)