200 grams of protein, 75 grams of sugar, 65 grams of milk, 100 grams of honey red beans, a little lemon juice, 38 grams of salad oil and 80 grams of low powder.

Practice:

1. Mix milk with lemon juice and salad oil, add low powder and mix well.

2. After whisking the egg whites, add sugar and beat until completely foamed. Add the batter and mix well.

3. Spread honey red beans on the bottom of the mill, mold and bake at 200 degrees for 15 minutes. This snack is very simple.

Butter or vegetable butter 80g white sugar 75g egg 1 flour150g apple (medium size) 3-4 cake flours 2 tsps cinnamon powder 2 tsps.

Practice:

1, cut the butter into small pieces, add sugar and mix well, then add the scattered eggs and stir into a uniform oil egg syrup.

2. Mix the flour with the cake baking powder evenly, add the oil and egg syrup, and knead it into dough with your fingers. Be careful not to stir it hard.

3. Wash, peel and core the apples and cut them into small pieces.

4. Take a round baking box with a diameter of 20 cm, spread a layer of baking paper or oil in it to prevent sticking, spread half of the dough on the bottom of the box, put a layer of apple pieces on it, and then roll the other half of the dough into the same disc, cover it and press the periphery tightly. Sprinkle cinnamon powder on the surface.

5. Preheat the oven to 200℃, place the baking box in the middle layer, and bake for about 30 minutes to make the cake. You can eat it hot, or you can eat it cold. Raw materials:

Sandwich stuffing raw materials, 2 eggs, 3 tablespoons of sugar, 5 tablespoons of flour 1.5, 300ml of milk, 300g of soft sugar 1 tablespoon of fruit.

Practice:

1, the bottom of the cake is the same as the lemon sandwich cake.

2. Dust the eggs, add them to a thick pot with white sugar, starch and milk, heat them with warm fire, and keep stirring until they become thick sandwich sauce. Leave the fire and let it cool for use.

3. Peel and core the fruit and cut it into thin slices.

4. After the cake is baked, take it out and let it cool, cut it into two pieces from the middle horizontal piece, put a layer of sandwich sauce on the negative, and finally cover it with another piece of cake. Sprinkle white sugar on the surface of the cake before eating. Raw materials:

Sugar 1 50g, 2 eggs, flour 1 50g, cocoa powder 25g (about 3 tablespoons), cake baking powder1teaspoon, milk100ml, mandarin orange peel1piece, butter or vegetable butter/piece.

Practice:

1, whisk the eggs, add white sugar and beat them into foam egg syrup.

2. Wipe the tangerine peel into fine chips, mix them with flour, cocoa powder and cake baking powder, add milk and cake paste and stir them into dough.

3. Cut the butter into small pieces, soften it and gently stir it into the mud.

4. Take a rectangular baking box with a volume of about 1.5 liter, coat the inside with oil to prevent sticking, and put it into the dough and press it flat.

5. Preheat the oven to 175℃, put it in a baking box and bake for 60 minutes. Materials:

1 .90g of red dragon butter, 2. powdered sugar 100g, 3. eggs 100g, 4. low-gluten flour 140g, 5. baking powder 7g, 6. whipped cream 20g, 7. fresh bananas (peeled) 80g.

Production process

1. First beat the ghee and powdered sugar until slightly beaten.

2. Add all the eggs and mix well.

3. Finally, add low-gluten flour, baking powder, whipped cream and bananas and mix well.

4. The oven is heated 180℃ and cooled 160℃, and baked for about 18 to 20 minutes. Materials:

2 bananas, 200g chocolate, butter 100g, 2 eggs, 60g sugar, Rum wine 1 spoon, 50g flour, baking powder 1 teaspoon, and a proper amount of salt.

Practice:

1. Spread a little butter and sprinkle a little flour in the square mold and preheat it in the oven 180℃.

2. Peel the banana and crush it with a spoon.

3. Shredded chocolate and butter, stir in insulated water.

4. Mix eggs, salt and sugar well, then add them into (3) and mix well.

5. Add banana puree and Rum wine into (4) and mix well. Pour in flour and baking powder, and beat well with an egg beater until it bubbles.

6. Pour into the model, scrape the surface and bake for 30 minutes. Can be taken out and cut into pieces for eating. Materials:

540G of cream cheese, chestnut powder 120G, 30g of tartar powder, 2 teaspoons of lemon juice, 5 egg whites, 6 egg yolks, 300G of sugar, 60G of flour, 360G of fresh milk and cream 150G.

Practice:

1, stew the cheese (you can add a little fresh milk to help it dissolve quickly), then pour the egg yolk and mix well;

2. Mix the remaining fresh milk and cream together, then slowly pour into the cheese yolk and mix well;

3. Slowly sift the flour and chestnut powder into the cheese yolk together, and finally add lemon juice;

4. Add the protein to the other powder and beat until it bubbles, then slowly add the sugar and continue to beat until the protein becomes hard;

5. Prepare a 7-inch basin, apply a little oil to the bottom of the basin (it is easy to take out the cake after baking), and surround the edge of the plate with paper (the paper is also coated with oil, preferably with butter paper);

6. Pour all the mixture into the basin, put it into the oven which has been preheated for 15 minutes, and bake for 40 to 50 minutes. Materials:

Low-gluten flour 1000g, liquid maltitol 1000g, egg 1000G, aspartame 5g, pumpkin powder 100g, cake oil 40g, clear water 400g and scooping water 5g.

Process:

1.Beating liquid: Put the eggs, liquid maltitol, protein sugar and water into the beater, stir at medium speed, and then add the cake oil. After the cake oil is dissolved, add water to the paste slightly, and the water should be added slowly for several times, and stir at high speed to increase the volume of the egg liquid to 2-3 times of the original volume.

2. Paste mixing: After the egg liquid is beaten, slow down the speed of the egg beater, pour in flour and pumpkin powder and mix well, and avoid taking too long to avoid the egg paste from being stiff.

3. Mold filling: paste the eggs into the mold, and the filling modulus accounts for 2/3 of the mold volume.

4. Baking: put the baking tray into the oven and bake at 220℃ with the bottom fire. When the cake swells, put the top fire at 2 10℃, turn off the bottom fire and take it out when the surface is golden yellow.

5. Brush oil: Brush a thin layer of cooked oil on the surface of the cake.

6. demoulding: cooling and packaging after demoulding to obtain the finished material;

Lean ground meat 6 two * red onion (sliced) 4 tablespoons * 5 eggs * 3/2 cups of low-gluten flour * 3/2 cups of fine sugar * cellophane 1 piece.

Salt, monosodium glutamate, soy sauce 1 tablespoon.

Practice:

1, slice the onion, fry until golden brown, add minced meat and stir-fry, add seasoning and mix well to get the stuffing.

2. Beat the eggs and sugar until they are milky white (about 20 minutes), then sift in the flour and mix well into batter.

3. Spread cellophane in a steamer, pour half of the batter to smooth it, steam it over medium heat for 8 minutes, sprinkle with stuffing, pour the remaining batter to smooth it, steam it for 8 minutes, try poking it with utensils before taking it out, and take it out without touching raw materials.

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