West Point is undoubtedly an irresistible sweet temptation for both boys and girls. The following is the method of making delicious west point I shared for your reference!

1. How to make a good banana pie: a quick way for lazy banana pie

Ingredients: 2 bananas, eggs 1 piece, and 4 original flying cake skins.

Exercise:

1. After the flying cake skin is taken out of the freezer, let it soften slightly at room temperature. Roll it slightly thinner and bigger, and put it in the refrigerator to relax 15 minutes or so.

2. Peel and dice bananas.

3, the eggs are broken into egg liquid for use.

4. Form the loose flying cake skin into a quadrilateral and cut it in half. Half as a base and half as a cover.

5. Put diced bananas in the middle of the base and brush a circle of egg liquid around it.

6. Cover the upper cover, press out the surrounding teeth with a fork, and cut several knives on the flying cake skin of the upper cover with a knife.

7. Take out the prepared banana pie and put it in the refrigerator 10 minutes or so, and brush a layer of egg liquid on the surface. Preheat the oven at 180℃ and bake for about 25 minutes until the surface is golden.

PS:

1. Bananas with stuffing will be more fragrant if the maturity is slightly higher.

2, flying cake skin is easy to become sticky and soft after softening, so the action must be fast. If it is too soft to operate, please put it in the refrigerator for a few minutes before continuing.

3. The only thing to pay attention to is the relaxation time. If the relaxation is good, the peeling effect will be better.

4. In the middle of the final baking process, you can take out the egg liquid and brush it again, which will make the crust more golden and beautiful.

2, the first choice for weight loss is West Point Yogurt Cake.

material

50 grams of butter, 200 grams of yogurt, 70 grams of sugar, 4 eggs, 45 grams of low-gluten flour, 25 grams of corn starch and a few drops of white vinegar.

working methods

1. Oil and powder the mold and put it in the refrigerator for cold storage.

2. Butter melts in water.

3. Add yogurt and mix well.

4. Add the egg yolk in several times, stir well and then add 1.

5. Add 4

6. Sieve the powder and stir it evenly with a rubber scraper to form egg yolk paste.

7. Add a few drops of white vinegar to the egg white and stir until 9.

8. Add the egg yolk paste into the egg white paste for three times, and quickly stir evenly with a rubber scraper.

9. Pour the batter into the mold and knock a few big bubbles on the table.

10. preheat the oven, take a water bath on the penultimate floor, 160 degrees for 50 minutes, and then turn to 170 degrees for 20 minutes.

Tips:

Tips:

1, the operation steps of this cake are almost the same as those of light cheesecake, so the demoulding is the same. Cake demoulded after cold storage is easy to shrink and unsightly.

2. Stir the batter quickly to avoid protein defoaming.

3. Frozen cake tastes better!

There are two kinds of water baths. One is to put the mold directly in a baking tray filled with water, and the outside of the movable bottom mold should be wrapped with tin foil. The other is to put the baking net on the baking tray filled with water and put the cake on the baking net.

3. The simple method of west point Tiramisu

Tiramisu is a famous Italian dessert. Besides, we don't need an oven to make tiramisu. We can make it ourselves at home:

Materials:

250g of cream cheese, 3 fresh eggs, 200ml of fresh cream, 50g of fine sugar, 200g of Savoiardi finger cake, 20g of liqueur 15g of coffee powder15g, 30g of sugar-free cocoa powder and half of lemon.

Exercise:

1. Beat egg yolk and half sugar until white, and add cream cheese until fluffy.

2, whipped cream sent to spare.

3. squeeze a few drops of lemon juice into the egg white and add the remaining sugar to send it away.

4. Mix the cheese yolk paste and the beaten egg white into the cream and stir evenly to get tiramisu paste for later use.

5, sweet wine and coffee mixed, finger cake dipped in mixed liquid, spread on the bottom of the container ~

6. Then spread a layer of tiramisu paste and a layer of finger cakes ~

7. Just coat it with a layer of tiramisu paste ~

8, put it in the refrigerator for more than 4 hours, and sprinkle sugar-free cocoa powder when eating ~

4. Matcha

Materials:

Finger cake: egg 1 piece, sugar 25g, low-gluten flour 20g and matcha powder 5g.

Syrup: 20g sugar, 1 tablespoon matcha powder, 4 tablespoons hot water, 1 tablespoon rum.

Cheese paste: mascarpone cheese 130g, whipped cream 120g, egg yolk 1, sugar 40g and matcha powder.

Exercise:

1. Separate the egg white and egg yolk in the finger cake, break the egg yolk until the egg white is dry and foamed, and add sugar during the sending. Stir a small amount of beaten egg whites and egg yolks, then pour them all into the egg whites and stir well.

2. Add the sieved low powder and matcha powder and stir evenly with a rubber scraper.

3. Put the batter into a paper bag, squeeze it into a baking tray covered with oil paper with a round nozzle, preheat it in an oven at 180 degrees, bake it for 8- 10 minutes and take it out; Mix matcha powder and sugar in syrup, add hot water and stir well, let it cool and add rum.

4. Keep the yolk and sugar in the cheese paste warm for later use, soften the cheese at room temperature and stir evenly.

5. Mix the cheese paste with the egg yolk, and beat the whipped cream until it is wet and frothy.

6. Mix the cheese paste with the whipped cream and stir well. Dip the cold finger cake in syrup and put it at the bottom of the container.

7. Pour in half the cheese paste, smooth the surface slightly, and then arrange the finger cakes dipped in syrup.

8. Pour out all the remaining cheese paste, smooth the surface, put it in the refrigerator for 2 hours, take it out, and sieve in the right amount of matcha powder.

Finish Tiramisu's practice at home and taste your own exclusive afternoon tea sweetly.

5. Learn Portuguese egg tarts that must be made at West Point.

material

Egg tart skin: low flour 270g, ghee 45g, high flour 30g, flaked maglin 150g, water 150g, egg tart water: milk 165g, sugar 60g, 3 eggs, low flour 15g, custard powder 3g, condensed milk.

working methods

1 Put the low flour, ghee and high flour into a basin, add water several times, cover the dough with plastic wrap after molding, and wake it for 20 minutes.

2 After waking up, roll the dough into a rectangular thick dough, wrap it with hemp fiber, wrap it with plastic wrap, and tap it into dough 1/3.

3 Ma Qilin is placed in the middle of the dough, with both sides folded in half towards the middle, gently rolled out with a rolling pin, and the three folds are repeated for 4 times, and it is awakened once every 20 minutes. After the last roll, roll it into a roll, wrap it in plastic wrap and put it in the refrigerator for 30 minutes to sober up.

4. Put milk, sugar, low flour, custard powder and condensed milk into a pot, heat with low fire, stir evenly and saccharify, then leave the fire, cool, add eggs and filter with a sieve twice.

5. Cut the dough roll into about 1CM, dip it in high flour, press it into the egg tart mold with your thumb, and pour the egg tart water for 7 minutes.

6 Preheat the oven at 220 degrees and bake for 20 minutes (add some broken peaches).

This is the way to make this Portuguese egg tart. It is especially important to note that the sour water is heated with a small fire, stirred evenly, and then added with eggs after cooling, otherwise it will become eggs. When the weather is hot, this time I will put the dough in the refrigerator to sober up.

Ma Qilin will not melt in 20 minutes. If the temperature is low in winter, there is no need to put the refrigerator. You can wake up at room temperature. The oven temperature and baking time can be adjusted according to your own situation.

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