foodstuff

Butter 1 20g, sugar 50g, egg yolk1piece, low-gluten flour170g, and vanilla extract.

method of work

1 Add powdered sugar to the butter until it softens at room temperature and can be poked easily with your fingers. Mix the butter and powdered sugar slightly with an egg beater to prevent splashing. Start the electric egg beater at low speed to send the butter to white color and expand in volume.

2. Add an egg yolk and continue to beat until it is completely blended and smooth.

3. Add vanilla extract and continue to send it until it is completely blended and smooth.

4. Sieve the low-gluten flour and add it, and mix it evenly with a scraper.

5. The flower mounting nozzle is inserted into the flower mounting bag. I use a large 8-tooth flower nozzle, and the batter is poured into the flower mounting bag to extrude the pattern. More batter can be squeezed before loading. Too much batter is not easy to squeeze and it is easy to burst.

6. Put it in the middle layer of the oven and bake at 170 degrees for about 25 minutes. Turn off the fire and simmer for 3 minutes before coming out. Time and temperature are for reference only, adjust according to your own oven.

Second, button cookies

foodstuff

Egg yolk 1 piece, salt-free butter 45g, sugar powder 35g, arowana cake wheat flour 100g, aluminum-free baking powder 1g, salt1g.

method of work

1, add powdered sugar and salt to the butter after it softens, stir it evenly, and use electric egg beater to send it to a light and fluffy state.

2. Add the egg yolk and beat with electric egg beater.

3. Mix the Arowana cake with wheat flour and aluminum-free baking powder and sieve it into the butter mixture.

4. Mix well and knead into a dough.

5. Wrap it in plastic wrap and put it in the refrigerator for about half an hour.

6. Roll it into a 3 mm thick dough with a rolling pin, and then press it out into a circle with a medium mounting nozzle.

7. Place all round dough on a baking tray covered with baking oil paper.

8, then gently press a circle with a small piping mouth to make a shape, be careful not to use too much force to avoid crushing.

9. Poke holes with toothpicks one by one. You can poke 4 holes or 2 holes as you like.

10, put it in the middle layer of the preheated oven, 155 degrees 15 minutes, bake it, take it out, cool it completely and seal it for storage.

Third, caramel pudding burning

foodstuff

Caramel layer: 50g of clear water and 20g of fine sugar/kloc-0.

Pudding layer: 2 eggs, 50g milk, whipped cream100g, 50g condensed milk.

Cake layer: 2 eggs, 30g milk, 30g corn oil, 20g fine sugar and 50g low-gluten flour.

method of work

1, add water to fine sugar, heat it to brown on medium heat, and pour it into the mold while it is hot.

2. Break up the eggs, add the milk whipped cream and condensed milk in turn, and sieve for 3 times to remove large bubbles.

3. Pour the pudding liquid into the mold.

4, the oven on fire 160 degrees preheating. Separate egg whites and yolks. Add milk and corn oil to the egg yolk and stir well.

5. Sieve the low-gluten flour and add it, and stir until there is no flour.

6. Send the egg white to a small pointed hook, add the egg white to the yolk paste, and mix well.

7. Pour the cake paste into the piping bag, squeeze the cake paste into the mold, and smooth the surface of the cake with a spatula.

8. Put it in the middle and lower layers of the oven and bake it for 50 minutes at 160 degrees by water bath method until the cake surface is golden yellow.

Fourth, Jenny bear cookies

foodstuff

There are salt butter125g, sugar powder 35g, high-gluten flour 65g, low-gluten flour 60g, milk powder15g, corn starch 25g and clear water10g.

method of work

1, butter cut into small pieces to soften.

2. The powdered sugar goes into the butter.

3. Beat until the color turns white.

4, high powder, low powder, starch, milk powder, sifted into the butter.

5. Cut and mix until there is no dry powder. You can wipe it on the edge of the basin with a scraper to disperse the small flour particles that have not been cut and mixed. Don't stir too much, the ribs will affect the taste of the crisp.

6. First, put the mounting mouth into the mounting bag, and then put the batter into the mounting bag.

7, vertical angle extrusion, the finished product can stand upright. When the center of gravity is tilted, it will collapse when baking.

8. Preheat the oven at 200 degrees in advance, put the baking tray in the middle layer of the oven and bake for about 5-8 minutes. After baking, put the baking tray in the oven and stew for 1~2 minutes; Time and temperature must be determined according to the temper of each oven.

Five, chestnut puffs

foodstuff

Puff ready-mixed powder100g, clear water100g, 70g of unsalted butter, 3 eggs, appropriate amount of chestnut puree and appropriate amount of whipped cream.

method of work

1, the butter melts in the microwave oven for 20 seconds, or the insulating water melts.

2, butter, water in the container, stir well, pour in puffs ready-mixed powder and stir well to form a ball.

3. Put the broken egg liquid in several times, and mix well with an egg beater. Put the egg liquid once, and then put it down again after completely mixing.

4. The final batter also appears in a triangular state; The inverted triangle batter is a shape to verify whether the puff batter is stirred in place.

5. Put the batter into a paper bag and squeeze it into a puff baking tray. You can directly squeeze it into a baking tray, whatever the shape.

6. Preheat the oven at 200 degrees in advance, put the baking tray in the middle layer of the oven, and bake for about 7 minutes. When the batter swells, the temperature drops to 180 degrees, and bake for 15~20 minutes. After baking, put the baking tray in the oven for 1~2 minutes. Time and temperature must be determined according to the temper of each oven.

7. Stir the chestnut puree with a little whipped cream, in order to adjust the thickness.

8. The adjusted chestnut puree should be sieved, put into a piping bag, cut the puffs in half, squeeze the chestnut puree in the middle, and close the puffs. While cooking, I ate several at a time.

9. Melt a piece of milk chocolate, squeeze it on the puffs with a piping bag, and decorate it slightly.