Ingredients: 220g low-gluten flour, 1 teaspoon (5g) baking powder, 1/4 teaspoons salt (1 g),100ml butter, 60g fine sugar, 2 eggs, 1/2 lemons and 60.

Steps:

1. Mix baking powder, salt and flour and sieve for later use;

2. After the butter softens at room temperature, put it in a clean bowl and add fine sugar three times to send it away;

3. Pour the beaten egg liquid until it expands, then add yogurt and lemon and continue to stir evenly;

4. Pour the flour in three times and mix it evenly from bottom to top;

5. Add a proper amount of honey beans, stir and pour them into a paper cup, which will be seven minutes full;

6. Preheat the oven to 170 degrees, and bake the paper cups on the middle grill for 40 minutes.

Tip:

1. Because honey beans are sweet, the amount of sugar should be reduced. If honey beans are not added, the amount of sugar can be adjusted to100g.

2. Add 5g of custard powder to the flour, and you can add fragrance and color! If not, you can also use milk powder instead;

If you can't finish eating that day, put it in a sealed box to avoid air drying.

Chocolate mousse cake

Step 1: make cocoa cake. 2 eggs (large size), 40g sugar, 40g low-gluten flour,10g cocoa powder and butter.

(without salt)10g

The practice of cocoa sponge cake:

1 preparation steps. After mixing flour and cocoa powder, sieve twice for later use. Fold the oven paper into a 20X20 box.

On the baking tray. Melt the butter. After coating a layer of melted butter on the inside of the cake fixing ring with the diameter of18cm,

Put it in the refrigerator for later use. Preheat the oven to 170 degrees.

2 put the eggs into the basin and break them up with an egg beater. Put another pot with 60-degree hot water and beat the egg pot on it.

Egg liquid. After foaming, add sugar and continue stirring. When the amount of egg liquid is 3 times, remove the hot water basin below. Keep beating eggs

Liquid, until the egg liquid stirred by the eggbeater falls, you can write numbers and clearly see the traces of numbers.

Pour the sieved flour and cocoa powder into 2 bowls and gently mix with a flat shovel. The powder is gone. Add butter and stir gently.

4 Pour 3 into the stacked cartons on the baking sheet, smooth the surface with a spatula, and bake 10 juice 15 minutes in the oven. Take it off and put it down after baking.

Let the cake cool.

The second step is to make chocolate mousse.

Formula: 6 g gelatin) 6 powder, 3 tablespoons water, 80 g semi-sweet chocolate,

Milk 1 20ml, rum1teaspoon, 2 egg whites (large size), 60g sugar and 200g fresh whipped cream.

Put 1 gelatin powder into a bowl, sprinkle with water and mix well for later use. Chop up the chocolate for later use.

Heat the milk in the pot and take it out before boiling. Be careful not to boil the milk.

3. Pour chocolate and rum into 2 bowls, dissolve and mix well, then pour 1 and mix well for later use.

4 Beat the egg white and cream in 2 pots respectively. After stirring the foam with an egg beater, both should be stirred into a basin to form foam.

The degree to which the horn can withstand.

5 Add the beaten cream and egg white into 3 bowls respectively, and gently stir well.

6 Put the cocoa cake into the annular insole, pour in 5, and put it in the refrigerator for refrigeration and solidification.

7 Take out 6 and decorate it. Can be decorated according to personal preference.

The practice of fruit pie:

& lt Pie Types

100g low-gluten flour, 50g butter (without salt), 25g sugar and 1/2 eggs.

& lt almond cream

60g almond powder, 50g butter, 40g sugar, 1/2 eggs, 1 tablespoon brandy and corn starch.

Starch) tablespoon 1 tablespoon

& lt cheese cream & gt

50 grams of cream cheese 50 and 20 grams of honey.

& lt Fruit

Strawberry, monkey peach and yellow peach are appropriate.

& lt glaze & gt

60 grams of apricot jam, 1 spoon of cold boiled water.

1 is a slut type. Put the butter that has returned to normal temperature into a basin and beat it into cream with an egg beater.

Add sugar and stir until the sugar has no graininess.

2 After the eggs are beaten into the bowl, pour in 1 and mix well. Add the sieved flour, gently mix the flour into dough, and put it in a plastic bag for refrigeration for more than 30 minutes.

3 Make almond cream. Put the butter that has returned to normal temperature into a basin, beat it into cream with an egg beater, and add sugar until the cream becomes soft and white.

4 Add eggs and almond powder, then add brandy and corn starch and mix well.

Spread a thin layer of butter on the egg tart mold, take out 2 pieces of dough, dip it in flour and spread it in the egg tart.

Press the egg tart mold flat by hand. Punch a lot of holes in the whole bottom with a fork. You can also use olive sticks. Chinese olive

After the dough is cooked, cover the top and bottom of the dough with a layer of plastic wrap. Cut the dough into 4 mm thick, and then lift the lid.

Plastic wrap is spread in the egg tart mold.

6 Pour 4 into 5 li, and after the surface is smooth, bake it in an oven preheated to 180℃ for 20~25 minutes. Take it out and let it cool.

7 is cheese cream. Soften cheese in microwave oven, add honey and stir well.

After 8 is completely cooled, the surface of 6 is coated with 7. Then add strawberries, monkey peaches and yellow peaches. Cold boiled water with apricot sauce

Adjust to a uniform viscosity and apply it to the surface of the fruit with a brush.

Marble cake

Ingredients: low-gluten flour120g, butter 50g, shortening 50g, refined sugar120g, salt1/4g, 2 eggs and milk 20g; Cocoa liquid: 1 0g cocoa,10g baking soda and 25g hot water.

Production steps:

1. First, adjust the cocoa liquid for use.

2. Put the butter and shortening into the basin, beat them with an egg beater until they are soft, then sift in the flour, add continuous beating, turn off the machine halfway, and scrape the raw materials at the bottom and edge of the basin with a scraper to avoid uneven beating affecting the texture of the cake. It is necessary to mix the powder and oil evenly and have the feeling of swelling.

3. Add sugar and salt and stir evenly at medium speed.

4. Break up the eggs and add them in three or four times. Stop and scrape the bottom and edge of the basin every time.

5. Add the milk slowly and stir at low speed until the sugar melts. This is white batter. Take150g white batter, add cocoa liquor and mix well to get black batter.

6. First, put 1/3 white batter into the greased mold, put half of the black batter in the middle of the white batter, then cover 1/3 white batter evenly on the black batter, put the remaining half of the black batter in the middle, and finally cover the remaining white batter evenly. Bake at 160 degrees for about 55 to 60 minutes.

7. After baking, pour out the cake and bake it while it is hot, then let it cool.

Strawberry muffin

Ingredients: 1 00g butter, 60g fine sugar,14 spoon salt, 2 eggs, 250g low-gluten flour,1spoon baking powder, 80g yogurt and150g strawberry jam.

Production steps:

1. First, grease the inside of the tool with paper or pad it.

2. Add sugar and salt to butter until it is soft.

3. Break up the eggs and add them to the butter three or four times. Every time, you need to wait for the egg mixture to be mixed evenly. You can eat the egg mixture in butter before adding it. Otherwise, if you add too much or too fast at a time, it will be easy to spend.

4. Sieve and mix the low-gluten flour and baking powder, and remember to cut and mix evenly.

5. Finally, add yogurt and gently stir well.

6. Pour the batter into the cup until it is about 1/3 full, put jam in the middle, and add the batter until it is about 8 minutes full. Bake at 170 degrees for about 25 minutes. Take out the baking mold while it is hot.

Chocolate Muffins

Ingredients: 1 00g butter, 60g fine sugar,14 spoon salt, 2 eggs, 250g low-gluten flour,1spoon baking powder, 80g milk and100g unmelted chocolate.

Production materials:

1, butter, sugar, salt into a basin, and beat until soft with an egg beater.

2. Beat the eggs, add them in 3 to 4 times, and stir evenly at medium speed.

3. Sieve the low-gluten flour and baking powder and mix them evenly.

4. Add the milk slowly and mix thoroughly.

5. Finally, add chocolate beans and stir well.

6. Put the batter into a greased or lined mold, bake at 175 degrees for about 25 minutes, and then take it out of the baking mold while it is hot.

Fruit angel cake

Ingredients: 7 proteins, 1/4 teaspoons of sweet sauce, 1/4 teaspoons of salt, 100 grams of vanilla extract, 100 grams of low-gluten flour and 80 grams of candied fruit.

Production steps:

1. First, mix the candied fruit with another 1 tablespoon of flour.

2. Add egg white and egg paste into a clean basin (not oil). After foaming with an egg beater, add sugar and salt three times until it becomes wet and close to dry and foaming, add vanilla extract and mix well. If the sieved low-gluten flour is mixed evenly, finally add the preserves and mix well.

3. Pour the batter into the mold and bake at 160 degrees for 50 to 60 minutes. Let it cool backwards after it comes out of the furnace.

Almond crisp

Ingredients: low-gluten flour120g, powdered sugar160g, salt14 teaspoon, 80g of crushed almonds, a little vanilla extract, butter120g, and 30 almonds.

Production steps:

1, low-gluten flour, powdered sugar and salt, mix and sieve into a clean basin, add chopped almonds and mix well.

2. Add butter and vanilla extract to the dry powder and mix well. Gently mix with your hands to make dough.

3. Divide the dough into small pieces, round and flatten it, put it on a baking tray covered with non-stick paper, and decorate it with almonds.

4. Bake at 175 degrees for about 20 minutes.

Chocolate cake

Ingredients: 1 00g low-gluten flour, 1 00g powdered sugar, a little salt, 1 00g butter,1egg,1egg yolk,1tablespoon rum and1/.

Production steps:

1. Put butter, powdered sugar and salt into a clean basin and mix well.

2. Add the eggs and yolk acne to the butter paste, stir well, then add the rum and mix well.

3. Sieve the flour and baking powder, add them and stir.

4. Finally, add the chocolate beans into the batter and stir gently.

5. Use a spoon to dig the dough onto a baking tray covered with non-stick paper. Wet your fingers with water, flatten the dough slightly, and then bake at 175 degrees for about 20 minutes.

Huacaosu pancake

Ingredients: cream 1 50g, fine sugar 1 00g, whole egg1,low-gluten flour 250g, herbal tea material1tablespoon (fresh rosemary, fresh thyme, fresh basil, fresh mint, fresh lavender leaves, or dried lavender flowers, roses, etc. ).)

Production steps:

1. Chop the herbs, beat the eggs evenly, and spread baking paper on the baking tray.

2. After the cream is softened, put it in a basin and use an eggbeater to achieve the shape of spun yarn. After adding powdered sugar, continue to beat it into a white and fluffy feeling.

3. After the eggs are beaten evenly, add them into the basin in several times and mix well with the cream paste.

4. Put the flour and chopped herbal tea materials into the basin and mix them evenly with a rubber knife. Never cut them, but mix them thoroughly by cutting them.

5. Preheat the oven to 170 to 180 degrees.

6. Pour the batter into the flower-squeezing bag, squeeze out the shapes you like, such as strips and chrysanthemums, on the baking tray, and then bake in the preheated oven at the temperature of 170 to 180 degrees for about 12 minutes. Observe the shape of the biscuit, if the surface is not brown enough, you can extend the time.

Chrysanthemum crisp cake

Ingredients: 50 grams of powdered sugar, 50 grams of butter, 50 grams of shortening, 40 grams of fine sugar, a little salt, whole egg 1 piece, egg white 1 piece, a little vanilla extract and 200 grams of low-gluten flour.

Production steps:

1. Sift the powdered sugar, add butter, cooking oil, fine sugar and salt, and beat with an egg beater until all the raw materials are evenly mixed.

2. Beat the eggs and add them into the butter paste for 3 times and mix well. Add vanilla extract and mix well.

3. Sieve in the low-gluten flour and cut and mix evenly with a scraper. This method is called "sugar-oil mixing method".

4. Put the mixed batter into a flower squeezing bag with a chrysanthemum nozzle and record it on a baking tray coated with oil or covered with non-stick paper. There should be a proper distance between the batter and the batter to avoid the biscuits from sticking to each other after baking. Decorate jam in the middle of chrysanthemums to learn about your favorite nuts.

5. Bake at 175 degrees for about 15 to 18 minutes.

Fruitcake

Ingredients: 1 50g sugar, 70g butter, 70g shortening, 1/4 teaspoons salt, 1 egg, 200g low-gluten flour,1teaspoon rum, 1/2 teaspoons baking powder and 70g roasted walnuts.

Production steps:

1, referring to the practice of chrysanthemum crisp cake, it is completed by mixing sugar and oil.

2. Add rum to the finished liquid and mix well. Add the sieved flour and baking powder and mix well.

3. Finally, add diced walnuts and candied fruit and mix well.

4. Put the mixed batter into a flower squeezing bag, squeeze it into a circle on a baking tray covered with non-stick paper, and bake it at 175 degrees for about 15 to 18 minutes.

Dining table egg tower

Materials: (20 common tower molds and 12 muffin baking molds)

Oil skin material: 45g of high-gluten flour, 45g of low-gluten flour, 33g of ghee, 20g of powdered sugar and 40g of water.

Crispy material: low-gluten flour130g, and ghee 50g.

Egg tower water material: milk180g, water180g, sugar180g, whole egg 2 10/0g (about 3 large eggs) and yolk 40g (about 2 large eggs).

Decoration: Egg yolks are broken up one by one.

Tools:

Tower mold, brush.

Exercise:

1. Making egg tower water: Boil milk and water in a small pot, add sugar, stir until dissolved, remove from the fire, add whole eggs and yolk, mix well and filter for later use.

2. Making oil skin: put all the oil skin materials into a bowl, mix them into a ball, and rub them repeatedly on the chopping board until the surface is smooth and a little stiff. Cover the dough with plastic wrap and relax for 10 minute.

3. At this time, you can make cakes: mix the cake materials in a bowl and knead them repeatedly until they are lumpy and smooth. You may feel very dry at first, so don't add your own materials. Be patient. If you rub it for a long time, it will naturally become even and slowly form a ball. )

4. Cut the oil skin and pastry into 12 equal parts respectively. Take a piece of oil skin, put in a pastry, wrap it, knead it slowly with your fingers, flatten it with your palm, and then push it back and forth from the center with a club face stick to make it grow into a sheet.

5. Then roll it up gently. (Do a small paper like 12 before starting the next step)

6. Turn the dough in different directions, repeat the previous method, gently flatten it, open it, and then roll it up. 7. Then flatten the rolled dough again and open it into round slices (larger than the tower mold). The rod is very thin, so it can be unfolded in the tower mold. Pinch taping is a labor-intensive step. If you don't pay attention to beauty, just put the edge away and pinch the top of the egg tower to a certain thickness. You can pinch some lace on the side skin of the extra tower mold.

8. After tapirs are formed, brush a layer of egg yolk on the tapirs with a brush, and then pour the egg tower water into the tapirs until it is about 8-9 minutes full, not too full, because the dough will thicken, so the egg tower water will overflow. Bake in the oven preheated to180 c/350 f for 20-25 minutes.

Little cookie

Materials:

3/4 cup of cream (butter), 1 cup of powdered sugar, 2 eggs, 5/2 cups of low-gluten flour, 5 tablespoons of milk powder, a little salt, 4 slices of vanilla (pressed into powder), 1/2 cups of fruit pulp, 1 teaspoon of foaming powder and 1 flower squeezing bag.

Production method:

1. Put the cream into a bowl and beat it with a straight whisk until it is soft. Slowly add the powdered sugar and stir well. Add the eggs in batches and beat them vigorously until they are milky white and sticky.

2. Mix and sieve flour, milk powder, salt, foaming powder and vanilla powder, pour them into the recipe (1), and mix them evenly (without kneading) with a dough knife to make dough.

3. Cut the dough into 4 pieces, put them in the flower squeezing bag, squeeze out the flowers on the baking tray, bake them in the oven at the temperature of 180 degrees Celsius for about 10 minutes, and then take them out when they are golden.

Cooking guide:

1, the dough can't be kneaded, which will harden the flour gluten and biscuits.

There should be a distance between the biscuits in the baking tray, otherwise they will swell and stick together after baking.

Dried fruit cake

Raw materials: 300g butter condensed milk, 400g eggs, a little baking powder, 40g milk powder, 300g flour, a little walnuts, raisins and candied fruit. 300 grams of sugar and a little wine.

Production method:

① Stir butter condensed milk and white sugar to milky white.

② Slowly add all the eggs in three times and stir well.

③ Sieve in flour, baking powder and milk powder.

(4) adding walnuts, raisins, candied fruit and foreign wine into the raw materials and stirring to paste.

⑤ Pour the prepared raw flour into the mold, sprinkle some walnuts on the surface, put the paper into the mold, bake it in the microwave oven for 20 minutes, cool it and slice it.

sponge cake

Raw eggs1500g, a cup of milk, 500g of flour,100g of dry starch, a spoonful of vanilla powder and 300g of butter condensed milk. 600 grams of sugar, a spoonful of vanilla powder.

Production method:

(1) Heat and melt the buttermilk for later use.

Beat the eggs and sugar together until they foam.

(3) Mix the melted buttermilk and milk.

④ Sieve the flour and vanilla powder into the material and mix well.

⑤ Pour the prepared raw flour into the mold, put the paper into the mold, and bake it in a microwave oven at low heat for about 25 minutes.

⑥ Take the cake out of the model, cut it into pieces and put it on the plate.

Birthday cake

A medium-sized sponge cake, a can of fresh condensed milk and a proper amount of various fruits.

Production method:

① Beat fresh condensed milk into paste for later use.

Divide the cake into two pieces and coat it with fresh condensed milk.

③ Squeeze various patterns (colors) on the cake and simmer for 2 minutes.

④ Put the fruit on the cake.

White chocolate ice cream (8- 10)

Ingredients: 2 teaspoons of sugar, 5 teaspoons of water, 300 grams of white chocolate, 3 eggs, yolk and egg whites separated, 300 ml of whipped cream.

Exercise:

1. Spread a layer of plastic wrap in a square box or bowl with a capacity of one liter, and then smooth it as much as possible.

2. Slowly heat the sugar and water in a saucepan and stir until the sugar melts. After boiling, cook for 0-2 minutes until it turns into syrup, and then remove the pot from the fire.

3. Cut the white chocolate into small pieces, add syrup and stir. Continue stirring until the chocolate melts and mixes with the syrup. Put it aside to cool down.

4. Beat the egg yolk into the chocolate mixture and set aside to cool completely.

5. Beat the cream gently until it thickens, and then pour the cream into the chocolate mixture.

6. Beat the egg whites into a solid state in a bowl. Add the chocolate mixture. Pour the mixture into a box or bowl prepared in advance, and then put it in the freezer for freezing overnight.

7. Take it out of the refrigerator 10- 15 minutes before serving. Empty the contents of a box or bowl and cut it into pieces.

French chocolate toast (4-6 people)

Ingredients: 50g of dark chocolate, 1 50ml of milk,1egg, 4 teaspoons of strawberry jam, 8 pieces of white bread, peeled, diagonally cut, butter or vegetable oil, 40g of cotton candy.

Exercise:

1. Cut the chocolate into small pieces, put it in a small pot, add milk, heat and stir with slow fire until the chocolate melts. Then put it aside and let it cool a little.

2. Beat the eggs into a large bowl and stir the hot chocolate milk.

3. Heat the slightly diluted strawberry jam. Then put it aside to keep warm.

4. Dip each slice of cut bread in chocolate milk. Heat butter or vegetable oil in a frying pan and fry the bread for 2-3 minutes until both sides are crisp.

5. Sprinkle cotton candy on the bread, and then pour hot strawberry jam.

Chocolate banana sundae (4 people)

Ingredients: 60 grams of dark chocolate, 4 teaspoons of syrup (as shown below), 15 grams of butter, 1 teaspoon of brandy, 4 bananas, 150 ml of whipped cream, 8- 12 spoons of vanilla ice cream, 75 grams of almonds, chopped, and a little chocolate powder.

Exercise:

1. To make syrup, put sugar into a boiling pot, then slowly pour in water, cook it over medium heat, and stir it with a spoon until it becomes syrup.

2. To make chocolate sauce, cut the chocolate into small pieces and put them in a heat-resistant bowl filled with syrup and butter. Heat the bowl in a pot filled with water until the mixture in the bowl melts, and keep stirring until it is evenly mixed. Remove the pan from the fire and stir the brandy.

3. Slice the banana and beat the cream into a solid state. Put a spoonful of ice cream at the bottom of each of the four glass goblets, then add banana slices, some chocolate sauce, a spoonful of cream and some chopped almonds.

4. Repeat the above steps in the glass manuscript cup, and finally add a large piece of cream, sprinkle with some chopped almonds and a little chocolate powder.

Attachment: Thick cream is available in all major supermarkets.

Sydney in syrup

Ingredients: Sydney150g, brown sugar100g, salt 5g and water.

Method:

1. Peel, core and cut Sydney.

2. Fill the pot with water, put the Sydney into the water and cook it thoroughly with low heat for later use.

3. After the Sydney is cooked, add brown sugar and salt and cook for a while, then pour it into the inner bowl.

Fresh fruit yogurt (this is the most time-saving and delicious, and it can be done beautifully with a little effort)

Ingredients: 4 cans of yogurt (about 1 liter), a little fruit or strawberry jam.

Methods: Move the yogurt into the refrigerator for more than 2 hours, then put in various fruit pieces or strawberry jam and mix well before eating.

Efficacy: regulate body function, improve immunity, prevent cancer and resist aging.

Coconut milk turtle cream

It couldn't be simpler.

It's cold and sweet. It's nice to have a bowl after a bath.

Ingredients: a box of tortoise jelly, a bottle of coconut juice, and some cooked sago.

Practice: Cut Guiling Cream into small pieces, add some sago (more if you like), and pour in coconut juice. good

You can also add some fresh milk. If you like something sweet, you can add a little honey water. )

Attachment: How to cook sago: Boil a pot of water, add sago after boiling, and cook like porridge. Stir frequently to avoid sticking together. Boil sago until it is completely transparent, so that you can take it out and wash it in clean cold water (because it is sticky when cooking), put it in a small bowl after washing, add some cold water to wash it away (to avoid sticking together when standing), and put it in the refrigerator to cool.

Guihua meatballs

Ingredients: apples, bananas, sweet rice wine, meatballs (jiaozi wrapped in a heart is also acceptable) and sweet-scented osmanthus candy.

Let's talk about making sweet-scented osmanthus candy first. It's simple.

Pick fresh osmanthus fragrans (when I was in college, there were many osmanthus fragrans on campus in autumn, and I picked them after studying at night-whispering that they were secretly picked). You can add a catty of white sugar to the amount of about half an hour, put them in a bowl after picking, add a little salt (1 to remove astringency and squeeze juice), squeeze them by hand (or wrap them in gauze), squeeze out the juice as much as possible, and then mix in the white sugar. It can be kept in the refrigerator for at least one year.

Dessert practice: Dice apples and bananas (about the size of thumb nails) for use, put a proper amount of water in the pot, add sweet rice wine and small balls after boiling; When the meatballs are 80% ripe, add apples and bananas, add sweet-scented osmanthus sugar after boiling, and serve in bowls.

Banana cake

Ingredients: banana, corn flour, flour, apple, hawthorn cake, fruit cucumber.

Practice: First, take two bananas (depending on the number of people, two bananas can be eaten by three or four people) and mash them into mud, then add corn flour (without water), and then add a little flour (flour is added only to taste better, so add less) until it can be kneaded into dough, knead the kneaded dough into strips and pull it into small dough, then drive the small dough into pancakes (because cakes need to be made) and put the pan on the fire. Because there is no gas, you should turn the cake often. When the cake turns golden, take it out, then shred the apple, hawthorn cake and cucumber and roll it in the banana cake. Then cut the banana cake in half with an oblique knife, and you can put it on the plate. This snack is characterized by the fragrance of bananas, plus apples, hawthorn cakes and cucumbers. Sweet and sour, with a light taste. It is more suitable for summer and festivals.