Ingredients: 4 bananas, 150g unsalted butter, 1 egg, 200g low-flour, 80g sugar, 2 tsp baking powder, 1/8 tsp salt, 100g chocolate beans, chocolate sauce

Methods: 1, peel the bananas, and press them into a puree. Melt the butter, then add the mashed bananas and the egg and stir to combine and then add the sugar and salt. dissolve.

2, low-flour, baking powder sifted into the banana puree, mix well with a rubber spatula, then add the chocolate beans and mix well.

3. Spoon the batter into baking paper cups about 1/3 of the way through, then add a dollop of chocolate sauce to the center of the batter, and continue to add batter until the paper cups are about seven times full.

4. Preheat the oven at 170 degrees and bake for about 25 minutes.

Tips: 1, bananas try to use ripe flavor will be better. 2, chocolate beans should be used specifically for baking with chocolate beans, this kind of chocolate beans even if the high temperature heating will not dissolve very quickly. 3, because of the addition of baking powder, baked cake will be expanded, so do not add too much batter, so as not to bake the batter out.

Strawberry Apple Juice

Ingredients: 100g of apples, white honey, strawberries 50g, 30g of pears.

Strawberry apple juice

Methods: 1. Apple, duck pear peel, core, wash, cut into small pieces, squeeze the juice into a cup.

2. Strawberries, peeled, washed, cut in half and squeezed juice. 3. Add white honey to the three juices and mix well, then drink.

Flower Cookies

Materials:

3/4 cup cream (butter), 1 cup powdered sugar, 2 eggs, 5/2 cup low gluten flour, 5 tbsp powdered milk, a pinch of salt, 4 vanilla slices (pressed into powder), 1/2 cup fruit syrup, 1 tsp whipped topping, 1 squeeze bag.

How to make:

1. Put the cream into a bowl and beat with a straight beater until fluffy, then slowly add the powdered sugar and beat well.

2. Sift the flour, milk powder, salt, baking powder, and vanilla into a sieve, then pour it into the mixture of Ingredient (1) and mix well with a doughnut cutter (do not knead) to make a dough.

3. Cut the dough into 4 pieces, put them into a squeezing bag, squeeze the flower pattern on the baking sheet, and bake in the oven at 180 degrees Celsius for about 10 minutes, then remove from the oven when golden brown.

Fruit Pancake Rolls

Principal Ingredients: Flour

Accessories: Canned Mixed Fruits, Eggs, Honey

Seasoning: Skimmed Cream, Baking Powder, Milk

Cooking Methods:

1.1.1 Make a paste of the flour, eggs, honey, and milk, and add a bit of baking powder to mix well and then place it in the oven for five minutes

These are the main ingredients of the pancake rolls.

2, sit in the pan and light the fire, when the pan is hot, put the batter into the pancake shape and fry until golden brown to take out;

3, the fruit is chopped up, the cream smeared in the pancake rolled into a roll can be eaten.

Cinnamon jelly cake

Raw materials: black tea soup 250 grams, agar 5 grams, 10 grams of fish glue powder, 2 egg whites, 15 grams of cinnamon meat, 100 grams of sugar

Practice: 1, first of all, will be agar into the black tea soup immersion steam soluble, to be dissolved after all the sugar, fish glue powder, and then steamed to dissolve. 2, will be the egg whites with a whisk beat until the bubbles into the cocktail, and then gradually Pour the fish glue solution into the egg foam and mix well. 4, pour it into a square plate, and then put it into the refrigerator to freeze and solidify, and then use the flower mold to print out and put the cinnamon meat that is done.

Cherry screw roll

I. Ingredients: (20)

1000 grams of white flour, 25 grams of salt, 20 grams of dry yeast, 15 grams of monosodium glutamate (MSG), 10 red cherries.

Second, the method:

1, pour the flour into the tank, stir with warm water into the dry yeast, stirring until the dough is tough, strong and good.

2, the leavened noodle with hand snap into strips, and then evenly brushed with a layer of oil and a little salt, the leavened noodle rolled together and cut into 20 segments, with the hands of the hand elongated rolled into a screw shape, so that the level facing up, into a pagoda shape, the top of the half of the red cherries can be placed.

3, on the cage with a high fire boiling water steam for about 15 minutes, see the flower layer cracked, flexible that is cooked.

Three, quality requirements:

Head of red cherries, white and fluffy, pattern please Chu, beautiful, clear layers.

Salted egg eyebrow pastry

I. Ingredients:

1000 grams of flour, 350 grams of cooked lard, 20 salted egg yolks, a little bit of coconut pastry.

Second, the method:

1, the production of dry shortening and water oil noodles first 400 grams of flour with 200 grams of cooked lard and mix and rub into shortening, and then the rest of the 600 grams of flour with 150 grams of cooked lard 200 grams of lukewarm water and mix and knead together into the water oil noodles.

2, shortening:

first dry shortening wrapped into the water oil noodles, close the mouth face down snap flat, with a stick rolled into a rectangular thin skin, and then iterated into three layers, and then rolled into a 0.7 cm thick thin skin, rolled into a cylinder shape, cut into blanks with a knife.

3, molding:

Take a section of the blank snap flat wrapped in coconut pastry and salted egg yolks, close the mouth down, snap into the eyebrow shape.

4, ripening:

The oven is hot, put the iron plate, put in the oven for about 20 minutes or so, pull apart into a light yellow color is ready.

Three, quality requirements:

Light yellow color, shaped like a showy eyebrow, the level of uniformity, clear, crisp in the mouth, the filling is crisp and fresh.

Teach you to do wife cake

Materials:

Flour, glutinous rice flour, butter, sugar, goji berries, raisins, egg liquid (egg yolk liquid), water each appropriate

Methods:

1. 500 grams of glutenous flour, 80 grams of raw oil, 200 grams of water into the dough in the dough bowl and into a dough. Take it out, put it on the board and knead well, cover with a damp cloth and let it rise for 10 minutes.

2. Add 500g of gluten flour, 250g of oil, and knead the dough with your hands on the counter.

3. Wrap 1 around 2, roll and fold 3 times, then roll out into a long strip, and cut into small portions.

4. Make filling with glutinous rice flour, sugar, butter, goji berries and raisins.

5. Roll out the dosage (divided into small portions in 3), wrap the filling, make a round shape, press it into a flat round cake biscuit with your hands, arrange on a plate, poke holes in it with a toothpick and brush it with egg wash.

tips

1. The noodles are just mixed according to the recipe. You don't need to ferment the noodles.

2. The filling is according to the recipe, the ingredients are fished together. I ran out of goji berries, so I didn't put them in. And I also think it is quite strange, goji berries are tasteless ah, add in I do not know whether it is good to eat. Maybe it's because it's a better color, and it will look more beautiful with the filling.

3. If the butter is lumpy and hard to blend, microwave it and melt it. Then just fish all the stuffing out!

2 "sugar-free wife cake

Raw materials:

950 g of gluten powder, 175 g of xylitol, 150 g of hydrolyzed liquid, 450 g of white oil, 1 g of carbonic acid powder, 100 g of egg yolks, 80 g of water, 1,000 g of pumpkin filling

Method of production:

1. Stir together.

2, carbonate powder with water to melt add 1 within the mixing well, egg yolks added together and mix well.

3, low gluten flour sifted into 2 and mix well.

4. Oven temperature 220℃ at the top, 180℃ at the bottom

Orchid biscuits

Recipe: shortening 250g, emulsified white oil 100g, powdered sugar 500g, low gluten flour 1000g, baking powder 10g, lemon zest, half of milk 100g, egg yolks, 12 egg yolks, blueberry filling a little, slivered almonds moderate amount

Product Preparation

1, shortening, emulsified white oil, powdered sugar, powdered sugar and baking powder. Stir in the shortening, emulsified white oil and powdered sugar until creamy.

2. Add egg yolks in small portions.

3. Sift the low gluten flour and baking powder and add it, along with the finely grated lemon zest.

4. Adjust the softness of the dough with milk and water.

5: Flatten the dough into a mold, brush the surface with egg wash, and sprinkle with sliced almonds.

6: Once cooled, fill with blueberries.

Baking time:

12 minutes Temperature: Top 160℃ Bottom 150℃

Chocolate Oatmeal Shortbread Cookies

(1)Cream 340g (2)Crushed Walnuts 200g

Powdered Sugar 260g Chocolate Pins 150g

Whole Eggs 200g Oatmeal 200g

Weight 4g Crushed Soda Crackers 150g

BP 5g Gluten Free 310g

A: Cream the butter and sugar in item (1) until it starts to rise a little, and then add the whole egg to the mixture.

B: Cream the butter and sugar in item (1) until it starts to rise a little.

B: Add all ingredients of item (2) and mix on slow speed and send to the refrigerator for 30 minutes.

C: Remove and shape, about ±8 grams each, round by hand and slightly

flatten.

D: Oven temperature: top at 180℃

bottom at 140℃

Time: 18-20 minutes

Method of Cocoa Cake Rolls:

3 eggs (extra large), 80g of sugar, 35g of low-gluten flour, 10g of cocoa powder, 20g of almond powder (used almond milk powder bought in Chinatown

), Vanilla extract a little, butter (unsalted) 15 g, milk 1 TBSP, cream (35%) 150 ml

l, sugar 30 g

1 Preparation. Mix the flour, cocoa powder and almond meal, sift 2 times and set aside. Depending on the size of the rectangular baking sheet used

Inch, fold the oven paper into a rectangular box. It should be about 25x30 centimeters. Melt the butter and milk.

Preheat the oven to 180 degrees.

2 In the pot, put the eggs with sugar and beat them. Put the egg basin on top of a hot water basin at 50~60 degrees Celsius and beat the egg mixture with a HAND MIXER.

Beat until the amount of egg mixture into 3 times, the following hot water basin removed and continue to beat, see the pick up the egg mixture can be piled up when it falls

OK.

3 Sift the sifted powder into the 2, gently mix with a spatula. When the powder is gone, add the vanilla extract and melted butter and mix gently

Gently.

4 Pour 3 into the parchment paper on the baking sheet, smooth the surface with a spatula and bake in the oven for about 8-10 minutes. Remove and set aside to cool.

5 Cream the butter and sugar stiffly.

6 Gently remove the paper from 4 and place it face down on a separate sheet of parchment paper, spreading it evenly with 5. Lift up the paper underneath and roll it up like

a sushi roll. Wrap tightly in paper, cover with plastic wrap and chill well in the refrigerator.

Chocolate Mousse Cake

Step 1: Make the cocoa cake. Eggs (large) 2, sugar 40g, low gluten flour 40g, cocoa powder 10g, butter

(no salt) 10g.

How to make COCOA SPONGE CAKE:

1 Preparation step. Mix the flour with the cocoa powder, sift 2 times and set aside. Fold the oven paper into a 20x20 cm box and place it on a baking sheet.

Melt the butter. Melt the butter. Lightly coat the inside of an 18cm diameter CAKE SETTING RING with melted butter and set aside in the fridge. Preheat the oven to 170 degrees.

2 Place the eggs in a bowl and beat them with a whisk. Fill another bowl with hot water at 60 degrees Celsius, place the bowl on top and beat

the egg mixture. Add sugar and beat continuously. When the amount of egg is tripled, remove the bowl of hot water from underneath. Continue to beat the egg

liquid until you can write numbers when you pick up the egg drop with the whisk and the traces of the numbers can be clearly seen.

3 Pour the sifted flour with the cocoa powder into 2 and mix gently with a flat spatula. When the powder is gone, add the butter and mix gently.

4 Pour 3 into the stacked tins on the baking sheet, flatten the surface with a flat spatula and bake in the oven for 10-15 minutes. Remove from the oven and let cool

on a cake stand.

Make the chocolate mousse in step two.

Recipe: GELATINE POWDER 6g, WATER 3TBSP, SEMI-SWEET CHOCLATE 80g,

MILK 120ml, RUM 1TSP, EGG (LARGE) 2, SUGAR 60g, WHIPPING CREAM 200g

1 GELATINE Powder into a bowl, sprinkle with water and mix well and set aside. Chop the chocolate and set aside.

2 Heat the milk in a pot and remove the pot before it boils. Be careful not to boil the milk.

3 Pour the chocolate and rum into 2 and stir well, then pour in 1 and mix well.

4 Beat the egg whites and cream in 2 separate bowls. Beat them both until the foam in the bowl stands up when picked up with a whisk

Corners are formed.

5 Add the beaten cream and egg whites to 3 miles each and gently mix well.

6 Place the cocoa cake in the bottom inside the RING shape, pour 5 into it and refrigerate to set.

7 Remove 6 and decorate the top of 6. Can be decorated according to personal preference.

Fruit tart recipe:

<tart>

100g of gluten flour, 50g of butter (unsalted), 25g of sugar, 1/2 egg

<almond cream>

60g of almond flour, 50g of butter, 40g of sugar, 1/2 egg, 1 tbsp of brandy, 1 tbsp of corn starch (corn). Corn starch 1 tbsp

<cheese cream>

cream cheese 50g, honey 20g

<fruits>

strawberry, peach, yellow peach, moderate amount of each

<Glaze>

60g apricot jam, 1 large spoonful of cold boiled water

1 Make the tart. Put the butter back to room temperature in a bowl and beat with a whisk until creamy,

add sugar and stir until the sugar is not grainy.

2 Beat the eggs in a bowl and pour into 1 and whisk well. Add the sifted flour and mix lightly to form a dough, then place in a plastic bag and refrigerate for 30 minutes or more.

3 Make the almond butter. Put the butter back to room temperature in a bowl, beat with a whisk until creamy, then add sugar and beat until fluffy and white.

4 Add the eggs, almond flour mix and then add the brandy and cornstarch, mix well.

5 Grease the tart mold with a thin layer of butter, take out 2 of the dough, dip it in flour and spread it in the tartlet maker, and level it evenly with your hands along the

tart mold. Poke holes in the entire bottom with a fork. You can also use an olive stick. Place a piece of plastic wrap on the top and bottom of the dough while you are oliving

. Olive the dough to a thickness of 4 millimeters, remove the plastic wrap and spread it into the tartlet mold.

6 Pour 4 into 5, flatten the surface and bake in a preheated 180 degree oven for 20-25 minutes. Remove from the oven and let cool.

7 To make the cheese cream, soften the cheese in the microwave and stir in the honey.

8 When completely cooled, coat the top of 6 with 7. Arrange strawberries, peaches and yellow peaches. Make apricot jam with cold boiled water

Make it to an even viscosity and apply it on the surface of the fruits with a brush.

Chrysanthemum Puff Pastry

Prepare the oil skin and puff pastry, 12 each

Put the puff pastry inside the oil skin, knead it into a ball, roll it out, roll it up, and roll it out again

Repeat three times to make the puff pastry, put bean paste and egg yolk inside, wrap it up, and bake in the oven

This is the first time that I've ever made this pastry, but I'm not sure if this is the first time.