Bread portion: 250g high flour, 1 and 1/4 tsp yeast, 110g milk, 1/8 tsp salt, 40g butter softened at room temperature, 1 egg (beaten, reserve 1 tbsp for brushing the bread, and add the rest to the flour)

Filling portion: 130g mashed sweet potatoes (peeled and cut into chunks and steam), 30g sugar, 1 tbsp cocoa powder, 4 tsp milk, 50g walnuts (or sliced almonds)

Method:

Sweet potato puree 130g, 30g sugar, 1 tbsp milk, 4 tbsp milk, 50g walnuts (or sliced almonds)

Why do I make it? tbsp sugar, 1 tbsp cocoa powder, 4 tbsp milk, 50g walnuts (or sliced almonds)

How to make the filling:

1. Heat the milk in the microwave oven for 30 seconds until it is slightly warm, then sprinkle the yeast on top of the milk, and stir until the yeast is dissolved. (Note: the milk should not be heated to hot, the temperature can not be more than 40 degrees, otherwise the yeast will be scalded to death, in order to feel a little warm for the appropriate)

2, high flour sifted into a bowl, add sugar, salt, mix well, and then add the yeast, milk and eggs

3, kneaded into a dough, add the softened butter at room temperature, and knead it slowly. It is very difficult to knead the butter when it is just added, so knead it slowly. The first step is to add the butter to the dough, and the second step is to add the butter to the dough, and then knead the dough until it becomes smooth.

4. Put a layer of butter on the surface of the bowl, smooth the kneaded dough and put it into the bowl, cover it with plastic wrap and let it ferment at 28 degrees for 1 hour. I put it in the microwave oven with a cup of hot water.

5, steamed sweet potato while hot add sugar, with a fork into the puree.

Raised dough, stick your finger in it and the fingerprints won't disappear.

6, the fermented dough with a rolling pin to roll into a 0.8 cm thick rectangular sheet.

7: Spread the sweet potato puree on one side of the sheet, fold the sheet in half to cover the sweet potato puree, and press it down with the palm of your hand. Roll it out a bit after changing direction.

8: Cut the dough sheet into 9 strips and braid them in groups of three. Baking pan in a baking sheet, put the bread rows into the baking pan, cover the plastic wrap at a temperature of 35 degrees to wake up about 40 minutes. I put it on top of an electric blanket for the second fermentation. Picture 4 is the dough after the second fermentation, you can see that the volume is significantly larger.

9. Stir the cocoa powder into 4 tbsp of milk and put it into a squeezy bag or cut a small opening in the plastic bag

Red Bean Bread Directions

Dough:

A. 210g of high-gluten flour, 56g of low-gluten flour, 20g of powdered milk, 42g of granulated sugar, 1/2 tsp of salt, 6g of fast-drying yeast

B. 30g of whole egg, 85g of water, 84g of soup seed (take one of them and put it in a bowl), 1 tsp of water, 1 tsp of water, 1 tsp of water (take one of them and put it in a bowl), 2 tsp of water (take one of them).

Put the B ingredients into the bread machine, add the yeast, wait for about 5 minutes, the yeast dissolves, add the mixed A ingredients, press the "sweet bread" program, start, from slow to fast stirring for 15 minutes, the dough stirred into a ball, and with gluten, press stop, restart the "sweet bread" program, add the cream, and then stir the dough. When the dough forms a ball and has gluten, press stop, restart the "Sweet Bread" program, add the cream, slowly mix with the dough, and then continue to mix until the end of the mixing program (40 minutes), press stop and turn off the power. (Note: This dough needs to be kneaded until it reaches the extended stage, so that it can be stretched out and the edges of the holes are jagged. In the past, I always used the "fermented dough" function to make bread, and the mixing level was not enough, and the dough could not be formed into a gluten. (I chose the "sweet dough" program and restarted it after 15 minutes of mixing, and the kneaded dough pulled the film very well).

2, basic fermentation

Take a clean stainless steel basin, wipe a little oil in the basin, take out the bread, put it into a smooth dough, close the mouth down, put it into the basin, cover it with plastic wrap, and do the basic fermentation at room temperature. When the dough is about twice as big as it should be, dip your index finger in flour and pierce the center of the dough to the bottom. If your index finger doesn't retract when you pull it out, the fermentation is complete. If the finger does not retract when the finger is withdrawn, the fermentation is not complete and the dough needs to continue to rise. If the dough collapses when the index finger is removed, the surface is over-fermented. 35-40 minutes of basic fermentation at room temperature of 30 degrees Celsius is needed to complete the fermentation.

3. Dividing and rounding

Take the dough out carefully, put it on the table, press it carefully into a square, and then use a bread cutter to divide it into 9 equal pieces of about 60 grams each. Try to do the cutting in one go (don't knead the dough too much as well as cut it, even if there is a slight difference in size). Pinch the dough cuts inward so that the dough is round.

4. Intermediate fermentation

Place the dough one by one on a baking sheet, cover with plastic wrap, and leave at room temperature. The purpose of the intermediate fermentation is to loosen and air the dough, so that the table becomes not crusty and not over-fermented, about 10 minutes.

5, shaping

Bean paste filling each about 30 grams, rolled into small balls to be used. Line a baking sheet with tinfoil or baking parchment or grease it with butter.

Pull the dough down, flatten it with your hands to release the air, turn it over, wrap it in the filling, tighten the seal, and put it on the baking sheet to finalize the fermentation. Place the baking sheet in the oven with two cups of hot water to increase the temperature (the optimal fermentation environment is 38℃ and 85% humidity). Final fermentation is about 40 minutes.

6. Baking

Preheat the oven at 180℃.

Brush the dough with an even layer of egg wash and sprinkle with sesame seeds. Don't brush the egg wash too hard as the dough will collapse. Place the baking sheet in the upper center of the oven (if the oven can be divided into upper and lower heat, then upper heat 180 ℃, lower heat 150 ℃), bake for 15-20 minutes.

7, cooling, bread baked out of the oven that is to be demolded, the surface does not feel hot when you can pack up to prevent aging.

Sponge cake practice

Sponge cake concept and production principle

Sponge cake is the use of egg white foaming properties, so that the egg mixture filled with a large amount of air, add the flour baked from a class of puffy snacks. Because its structure is similar to the porous sponge and named. It is also known as foam cake abroad and clear cake (PlainCake) at home.

In the cake making process, egg white by high-speed mixing so that the globulin in which to reduce the surface tension, increasing the viscosity of the protein, because the viscosity of the ingredients to help the formation of foam at the initial stage of the formation of foam, so that it is quickly beaten into the air, the formation of foam. The globulins and other proteins in the protein are mildly denatured by the mechanical action of agitation. Denatured protein molecules can condense into a layer of skin, forming a very strong film will be mixed into the air surrounded, at the same time, due to the role of surface tension, so that the protein foam contraction into a spherical shape, coupled with the protein colloid has a viscosity and the addition of the flour raw materials attached to the protein foam around the foam, so that the foam has become very stable, can hold the mixed gas, the process of heating, the gas within the foam and the expansion of the heat, make the The product is loose and porous and has a certain degree of elasticity and toughness.

Two, sponge cake ingredients, recipes

Making sponge cake ingredients are eggs, sugar, flour and a small amount of fat, etc., of which fresh eggs is the most important condition for making sponge cake, because fresh eggs colloidal solution consistency is high, can be hit into the gas, keep the gas properties stable; long time storage of eggs is not suitable to use for making cakes. Making cake flour often choose low-gluten flour, its powder should be fine, gluten should be soft, but there should be enough gluten to bear the expansion force when baking, for the formation of the cake unique organization to play the role of the skeleton. If there is only high gluten flour, it can be processed first by taking some of the flour and cooking it in a cage, removing it to cool, then sieving it to keep the flour free of lumps before using it, or adding a little cornstarch to the flour and mixing it well to reduce the gluten of the dough. Sugar for cakes is often sucrose, which is finely granulated and white in color, such as white sugar or powdered sugar. Those with large particles tend not to dissolve easily when mixing for a short period of time, which can lead to a decline in the quality of the cake.

Sponge cake in the production process, there are generally two practices: one is to use only egg whites without egg yolks "angel cake", the other is to use the whole egg "yellow sponge cake", and therefore the recipe is also different.

Angel cake is made from egg whites, sugar, flour, and fat in the ratio of 5:3:3:1. Because the recipe doesn't use egg yolks, it has good foaming properties, relatively fine internal organization, white color, soft texture, and almost puffy.

There are two traditional recipes for yellow sponge cake: one is the ratio of eggs to sugar and flour 1:1:1, and the other is the ratio of eggs to sugar and flour 2:1:1. The difference with angel food cake is that not only does it use egg whites, but also yolks, and if it's made properly, the quality of its finished product is the same as that of angel food cake.

Three, sponge cake batter process

1. egg white, egg yolk separate mixing method

Egg white, egg yolk separate mixing method of its process is relatively complex, the order of its feeding is more critical to the quality of the cake. Usually you need to separate the egg white and egg yolk, so it's best to have two mixers, one to beat the egg white and the other to beat the egg yolk. First, beat the egg white and sugar into a foam, dip your hand in it, and stand it up, until the tip is slightly drooping; the other mixer whisks the egg yolks and sugar, and slowly add the egg white foam to the egg batter, and finally add the flour and mix it well to make the batter. In the process of operation, in order to solve the problem of drier eating mouth, you can whisk egg yolks, add a little fat together with whisking, using the emulsifying properties of egg yolks, mixing the oil with the yolks evenly.

2. Whole egg and sugar whisking method

Egg and sugar whisking method is the egg and sugar whisking foam, and then add other ingredients and a method of mixing. The production process is the recipe for all the eggs and sugar together, into the mixer, the first slow speed beating for 2 minutes, to be sugar, egg mixture, and then switch to medium speed mixing until the egg sugar was milky white, hooked up with a finger, the egg paste will not flow down, and then switch to fast beating to the egg paste can be erect, but not very solid, the volume of the original volume of the egg sugar to reach 3 times, the choice of the flour sifted, and slowly poured into the egg sugar has been well whipped, and then switch to fast beating to the egg paste, but not very solid, volume to the original egg sugar volume, the choice of flour sifted, slowly poured into the egg sugar has been well whipped, and then switch to fast beating. The flour is sifted and slowly poured into the whipped egg sugar, and then hand mix the flour (or mix the flour in slow speed), mixing well.

3. Emulsification method

Emulsification method refers to the production of sponge cake added to the emulsifier method. Cake emulsifier is also known as cake oil in the country, can promote the foam and oil, water dispersion system stabilization, its application is an improvement of the traditional process, especially to reduce the difficulty of the traditional sponge cake production, but also to make the production of sponge cake can be dissolved into more water, oil and fat, so that the product is not easy to aging, dry and hard, more moist mouth, so it is more suitable for mass production.

The operation, in the traditional process of stirring the egg sugar, so that the egg sugar beat well, you can add the amount of flour 10% of the cake oil, when the egg sugar whitening, add the selected flour, stirring at medium speed to the cream color, and then can be added to 30% of the water and 15% of the fat can be stirred well.

Four, sponge cake filling mold

Cake ingredients by stirring evenly, generally should be immediately filling the mold into the oven baking. Egg sugar stirring method should be controlled within 15 minutes, emulsification method can be appropriate to extend some time. The shape of the cake is determined by the shape of the mold.

1. Selection of molds

The shaping of the cake is usually done with the help of molds. General often with the mold has tinplate, stainless steel, white iron, metal aluminum and heat-resistant glass material. Its shape round, rectangular, lace-shaped, chicken heart-shaped, square and so on. The edge can also be divided into two kinds of high side and low side. The selection should be based on the different recipes, different specific gravity of the cake, and different internal organization conditions, and flexibility in the choice. Sponge cake because of its soft tissue, easy to mature and can be flexible to choose the mold, generally based on the shape of the finished product to choose the mold.

2. Cake batter filling mold requirements

In order to make the baked cake is easy to remove from the mold, to avoid the cake sticking to the baking pan or mold, the batter in the mold before the mold must make the mold clean, but also in the mold around the bottom of a clean layer of greaseproof paper, in the greaseproof paper, but also coated with a layer of grease evenly. If you can sprinkle a layer of flour on the grease is better.

Sponge cake according to the whipped puffiness and the proportion of egg sugar flour is different, generally to fill the mold of 70% to 80% full is appropriate. In practice, to bake the cake just full of baking pan, not overflowing edge, the top does not protrude, this time the mold batter capacity is just right. If the amount is too much, after baking the cake expansion overflow, affecting the beauty of the product, resulting in waste. On the contrary, loaded amount is too little, in the baking process due to excessive evaporation of water and reduce the fluffiness of the cake.

Five, sponge cake baking

1. correctly set the temperature and time of the cake baking

The baking temperature has a great impact on the quality of the baked cake. If the temperature is too low, the top of the baked cake will be sunken, and the inner part will be rough; if the baking temperature is too high, the top of the cake will be bulging, and the center part will be easily cracked, and the four sides will be contracted inward, and the cake will be hard. Usually the baking temperature is 180℃-220℃. Baking time also has a great impact on the quality of the baked cake. Under normal circumstances, the baking time is about 30 minutes. If the time is short, the internal sticky, not cooked; if the time is long, it is easy to dry, hard and brittle around. Baking time should be based on the size and thickness of the product to decide, and can be adjusted flexibly according to the sugar content in the recipe. Sugar content is high, the temperature is slightly lower, the time is long; sugar content is low, the temperature is slightly higher, the time is long.

2. Cake out of the processing

Before the cake is taken out of the oven, it should be identified whether the cake is ripe or not, such as observing the color of the surface of the cake to determine the degree of ripeness. With a hand on the cake gently pressed, after releasing the hand can be restored, that has been baked, can not be restored, it is not yet baked. There is a more direct way, is to use a thin bamboo stick inserted into the center of the cake, and then pulled out, if the bamboo stick on the very smooth, no egg paste, said the cake is cooked; if the bamboo stick on the sticky egg paste, said the cake is not cooked. If it is not cooked through, you need to continue baking until it is cooked through.

If the cake is tested to be cooked through, it can be removed from the oven and taken out of the mold, the sponge cake can be immediately turned over and placed on a cake stand so that the front side is facing down, so that it can be cooled through, and then packaged. There are two ways to cool the cake, one is natural cooling, cooling should reduce the products moving, products and products should be kept at a certain distance from each other, products should not be stacked. The other is air-cooled, the wind should not blow directly to prevent the product surface crust. In order to maintain the freshness of the products, the cake can be placed in the refrigerator at 2 ℃ -10 ℃ cold.

Six, sponge cake quality standards

Sponge cake quality standards are: the surface is golden yellow, creamy yellow inside, uniform color, cake body is lighter, the top is flat or slightly convex, the organization is fine and uniform, no large air holes, soft and elastic, there is no raw heart inside, the taste is not sticky and not dry, slightly moist, relatively moderate egg sweetness.

In short, after mastering the above selection of materials, recipes, principles and methods, you can also make a plate of fragrant cake!

Salted Egg Cake

Salted Egg Cake

Ingredients:

6 taels of lean ground pork*4 tbsp sliced red onion*5 eggs*3/2 cups of low gluten flour*3/2 cups of fine sugar*1 sheet of cellophane

Seasoning:

Salt, monosodium glutamate (MSG) and a pinch of soy sauce*1 tbsp soy sauce

Preparation:

1. Slice the red onion and deep-fry until golden brown. golden brown, put into the meat with fried, add seasoning mix, that is the filling.

2, the eggs and sugar with a whisk until creamy (about 20 minutes), you can sift into the flour, and evenly into the batter.

3. Put the cellophane in the steamer, pour half of the batter into the steamer and smooth it out. Steam for 8 minutes over medium heat, sprinkle the filling on top, pour the remaining batter into the steamer and smooth it out, and continue to steam for another 8 minutes, and then take out the steamer with a utensil to test and poke it, and then take out the steamer if it is not stained with raw material.

Colorful ice cream de recipe!

]At home, as long as you have milk, sugar, eggs and ice-cream powder, fruit, you can always make a cold and delicious soft ice-cream. [

[Strawberry Ice Cream

Ingredients1 egg, 80g sugar, 1 tablespoon cornflour, 3/4 cup whipping cream, a little vanilla oil, 150g chopped strawberries, 1 cup milk, whipping cream, mint leaves, strawberries to taste.

Make 1, in a bowl, beat the eggs, add 30 grams of sugar and stir, add cornstarch when the egg juice is white and stir carefully; 2, in a pot, mix the rest of the sugar with whipping cream, milk, stirring with a wooden spoon and heating until almost boiling; 3, remove the pot from the heat, add the egg mixture little by little while stirring and stirring, then move the pot to a civilian fire and heat until thickened; 4, place the pot in ice water and stirring to cool, add the cloud of water, and add a little more. 4: Place the pan in ice water and stir to cool, add the vanilla oil and stir well, pour into an ice box and place in the freezer for 1-2 hours. 5: Stir the mixture 3-4 times during the curing process, add the chopped strawberries during the last stirring, stir well and freeze. 6: Serve on plates or ice-cream cups, garnish with whipped cream, mint leaves and strawberries.

Hint, if you don't have strawberries, substitute soft fruits such as pineapple, bananas, or mesquite.

Banana ice cream

Ingredients1 lemon, 450g sugar, 750g banana, 1500g boiling water, 450g cream.

Making 1, first take the lemon wash and cut, squeeze the juice to be used; 2, sugar and water boiling, filtering; 3, the banana peeled and mashed into a puree, add sugar and water mixing, and then mix the lemon juice, to be cooled into the cream, injected into the mold, placed in the freezer to freeze into.

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Materials apple 500 grams, 150 grams of sugar, 1000 grams of boiling water, 2 bottles of milk.

The production of the first clean apple, cut into thin slices, and then stirred into pulp, add sugar and boiling water, then add boiling milk, stirring well, injected into the container, cooled in the refrigerator after freezing that is.

Materials 2 bottles of milk, 500 grams of duck pear, 150 grams of cream, trace amounts of flavoring, production methods similar to "apple ice cream".

Materials: 400g of milk, 50g of coffee, 100g of sugar, egg (two eggs).

Make the milk boil, remove from heat, add coffee, cover and soak for 20 minutes, and then filtered, pour sugar into the egg mixture, so that it becomes a white mixture, add warm milk mix, stirring constantly on the micro-fire heating, but do not boil, the foam disappears, then the milk has been cooked, and then poured into the sorbet maker after cooling.

]

Ice-cream made from fruits is best suited for afternoon tea meals on hot days for the whole family, or for parties. Papaya, mango, honeydew melon and cucumber are all suitable, and you can even add lemon juice, orange juice, honey, honeydew, almond powder, as well as mint and wheatgrass grains. If you think it's too much trouble, you can buy back the monochrome ice cream, their own with all kinds of fruit, small desserts, etc., so that both good-looking and delicious, as well as nutritious, and upgraded, whether they are enjoying themselves, or serving guests, are excellent.

One milky white ice-cream in the center of the dish, surrounded by orange slices, slices of peach and slices of cherry tomato.

One pink ice-cream and one light yellow ice-cream, placed in the center of a special dish, with strawberries on all sides and in the center, and garnished with fresh mint leaves. It looks bright and colorful.

Put 1 section of papaya in the center of a long plate, put 1 white ice-cream on top of the papaya, arrange 4 slices of mango on all sides, and if you think it is too small, you can add 1 light yellow ice-cream.

When using fruits with ice cream, the fruits must be washed well and never dripped with raw water.