< Materials > Two portions

Whole egg-3, refined sugar-150g, low-gluten flour-120g, cream-15g, milk-15cc.

< Practice > 1. Add the white sugar powder to the egg and beat it with an egg beater until it bubbles. If the temperature of the egg is too cold, warm water at 40 C can be used to make a soft, elastic and delicious cake.

2. Add the sieved low-gluten flour into 1 and mix well with a wooden spoon.

3. Pour the milk and cream dissolved in water into the two ingredients and mix them quickly. If the stirring is not enough, the cake will have big bubbles and rough taste, and if the stirring is excessive, it will harden the cake without bubbles.

4. Pour the three ingredients into the cake model and bake in the oven at 180 C for about 30 minutes.

matters need attention

The secret of making cakes:

If you want to make a sponge cake with a soft entrance, it depends on the method of stirring and foaming the cake. If there are many bubbles, you must make it quickly before the bubbles disappear. Therefore, the materials are mixed in a cut way. The cleaning of containers or egg beaters is also very important. When the utensils contain grease, the eggs can't bubble.

Oven cake

Round cake baking tray food processor glass bowl deep pot chef knife whisk wooden spoon brush knife metal bowl small screen baking plate scraper wire rack butter paper wide square knife wire rack hazelnut protein fine sugar cherry liqueur corn flour frosting light butter protein.

Butter and flour 250g of hazelnut fine sugar 300g of millet flour 2 tbsps of protein 6 frosting and butter cream 6 tbsps of water150ml of fine sugar150ml of egg yolk 6 tbsps of cherry liqueur (kirsch, which can be increased as appropriate) 375g of light butter.

Production order

1, prepare hazelnut pomade

Step 2 bake

3. Prepare butter and cream.

4. Combination cake

5. Decoration

-prepare in advance-

The cake can be made 2 days ago, wrapped tightly and frozen in the refrigerator. Because it is soft, it is easy to slice. Just add icing and hazelnut as decoration before eating.

Plus minimum freezing time of 1 hour.

1, prepare hazelnut pomade

1, spread the baking sheet with butter and butter paper, then spread the butter and flour, and pour off the excess flour. Turn the round cake plate upside down on the baking plate and draw a circle along the edge of the cake plate with your fingers.

2. Bake hazelnut in the oven12 ~15 minutes, and peel (method >; > , keep 1/3 for decoration. Mix 1/2 of fine sugar with the remaining hazelnut and put it in a food processor.

3. Grind hazelnut into powder, or use a spiral planer.

4. Put the nut powder and sugar into a glass bowl and add corn flour.

5. Put the egg whites in a metal bowl, and beat them with an egg beater or an electric mixer until they are straight. Add the remaining fine sugar and continue beating for 20 seconds until a smooth custard is formed.

6. Add 1/3 hazelnut paste and mix lightly with a spatula. You can insert it from the center with one hand, scoop it up from top to bottom, cover it and stir it, and turn the bowl counterclockwise with the other hand. Add the remaining hazelnut paste twice.

Step 2 bake

1, preheat the oven to 130℃(250, gas stove 1/2℃). Shovel the stirred custard onto the already prepared and circled baking sheet, and scrape it flat into a round cake shape with a wide square-headed knife, and three pieces can be made before and after.

2. Put the baking sheet into the oven and bake it, turning it from time to time, until the custard is slightly Huang Gan and becomes a protein cake, which takes about 40 ~ 50 minutes.

3. Take out the baking sheet, pour the cake plate upside down while it is hot, cut off the excess along the edge, carefully remove the butter paper, and then put it on the wire rack to cool.

3. Prepare butter and cream.

1, first boil the fine sugar with water, and then continue to cook until it looks like a soft curry, without stirring. To test whether it is just right, remove the pot from the fire, scoop up the syrup with a teaspoon, and after cooling for a few seconds, take a little syrup with two fingers and rub it until it becomes small round particles.

2. When dissolving the syrup, stir the egg yolk evenly with an electric stirrer.

3. Slowly pour the hot syrup into the egg yolk liquid and stir it.

4. Continue to beat at high speed until it is thick and sticky after cooling.

5. Add butter to the bowl and beat it with an electric mixer (it can also be mixed with a wooden spoon). It should be stirred until it is soft and creamy.

6. Slowly add the butter to the already thick egg sauce and continue to stir.

7. Add 3 tablespoons of cherry liqueur and continue to stir (the amount of wine can be increased as appropriate).

4. Combination cake

1, cut the cardboard into the shape of a round cake bottom, lightly spread butter and cream, spread a baked protein cake, and gently press it. In order to facilitate work, you can put the card paper on the bottom of the upside-down cake tray before putting the protein cake.

2. Coat the protein cake with 1/4 of butter and cream, level it with a square-headed knife, and then fold the second protein cake, and also coat it with 1/4 of butter and cream.

3. After stacking the third piece, spread the remaining butter and cream on the whole cake.

5. Decoration

1 Sift the icing on the cake surface with a small sieve to form a thick layer.

2. Chop the hazelnut with the chef's knife and gently stick it on the edge of the cake by hand.

3. Arrange the chopped hazelnuts on the cake with a knife and freeze them tightly, at least 1 hour.

__________________________________________________________________________________

Fruitcake

Ingredients: (1) low-gluten flour100g, cream100g, (2) powdered sugar100g, salt12 teaspoons, (3) 2 eggs and (4) 20 grams of milk.

Practice:

(1) Mix the materials (5) together for later use.

(2) Sieve the low-gluten flour, add the cream and beat with an egg beater until the volume expands and the color turns white.

(3) Add the materials (2) and mix well until there are no particles.

(4) Add the eggs and mix well, then add the milk and mix well.

(5) Finally, the materials prepared in the method (1) are added together and evenly mixed, and then put into an oven and baked at 170℃ for about 30 minutes.

Mushroom cake

Ingredients: sugar, egg white, cocoa powder, salad oil, butter.

Seasoning: sugar: protein = 2:1,cake embryo: chocolate: buttered oil = 4: 5:1

Practice:

1 modulated protein mushroom: sugar: protein = 2:1. Beat the egg whites until fine while adding sugar. Use a toothless flower mounting head of about 1cm to mount mushrooms on a baking tray lined with white paper and sprinkled with a little flour, and sprinkle a little cocoa powder on the surface. Baking temperature 120℃ is about 40 minutes.

2 Preparation of chocolate cream: Mix cocoa powder with salad oil and add butter (the thickness depends on the need).

3 use S.P sponge cake embryo, peel and cut three layers, embed chocolate cream in the middle, scrape chocolate cream on the top and vertical sides, scrape a small round with white oil in the center, and decorate with mushrooms.

__________________________________________________________________________________

Glass cake

Material:

Milk, egg yolk, sugar, corn starch, butter, agar and custard powder.

Seasoning:

Milk-making Huangqilin milk: yolk: sugar: corn starch: butternut: agar: custard powder = 6: 3: 2:1:0.5: 0.04: 0.02.

Cake embryo: cream cream: transparent agar =2:5:3.

How to do it:

(1) Stir the egg yolk with sugar, add corn starch and custard powder, stir well, and pour into hot milk and agar solution (water: agar = 5: 3: 0.1). Heat it to a paste on the fire and use it while it is hot.

(2) Wash the cake embryo circle with the required size, surround it with cellophane, embed a layer of S.P sponge cake embryo, pour in hot milk cream and mount a diamond network. Then, the water: agar: sugar = 4: 0.1:1ratio is boiled and poured on the surface after a little cooling.

(3) demoulding after solidification and decorating with fruits.

Black forest cake Schwarzwaelder Kirschtorte

Ingredients: whole egg 850g, sugar 540g, emulsifier 30g, fresh milk120g, low-gluten flour 294g, cocoa powder147g, liquid cream 80g, fresh animal oil 500g, black cherry in wine and sweet cherry wine 50g.

method of work

1. Beat the egg whites together until 9: 00 for distribution, and stick them with your fingers until they are sharp and stiff, and do not drip.

2. After mixing the emulsifier and fresh milk, add the egg yolk and stir until it looks like a foam, then add the protein into the fresh milk solution and mix well.

3. Mix and sieve the low-gluten flour and cocoa powder, add them into the evenly stirred egg paste, and mix well by hand or scraper.

4. Add the liquid cream and mix well to form a batter, then pour it into a baking mold, bake at the temperature of upper fire 170℃ and lower fire 180℃ for about forty-five minutes, then cool down and bake at the temperature of 170℃ for another twenty minutes, then take it out and cool it, and demould it for later use.

5. Scrape the bitter-sweet chocolate brick into fine chocolate chips with a steel knife for later use.

6. Cut off the uneven surface of the cooled cake, then cut it into three equal parts, then add the same amount of clear water with cherry wine, carefully brush it on the surface with a small brush, and finally apply the whipped cream of animals.

7. Cut the wine-stained black cherry in half, spread it flat on the whipped cream, then cover it with a layer of chocolate cake, repeat the actions of buttering and spreading the cherry, and then cover it with another layer of chocolate cake. Finally, evenly spread a thin layer of whipped cream on the surface, and sprinkle with chocolate chips.

-----------------------------------------------------------------------------------------------------------------------------------

Nagasaki wind honey cake in this field

★ Materials: 8 medium-sized eggs (7 large ones), 300g sugar, 4 tablespoons honey, 50cc hot water (or warm milk).

Mix and dissolve the above seeds and set aside.

Model of high-gluten flour 200g baking paper (about 20 * 20cm) Rubber scraper BOWL portable egg beater with a diameter of about 23cm.

★ Practice

1 Beat the eggs first, put all the sugar in at one time, beat with a hand-held egg beater at high speed for about 10 minute, and move evenly along the edge of the bowl until it bubbles.

2 Add the dissolved honey and beat1~ 2 minutes.

3. Change the portable whisk to medium-speed and high-gluten flour, add it in 2 ~ 3 times and mix for 2 ~ 3 minutes. At this time, be careful not to blow out big bubbles or leave powder pellets.

Stop the hand-held eggbeater, lift the batter with the tip, and try to write a Japanese character (の). If you can clearly see this word, it means that the egg is broken. At this time, the test box is preheated170℃ ~180℃.

5 put the batter into the model and be careful not to touch it around. Using a rubber spatula, it is called bubble cutting, which is like cutting batter vertically, crosscutting several times, and if bubbles appear, gently stroking them off. This process has to be repeated several times.

The model is placed on the ceiling of the test box and in the middle of the test box. After about test 1 minute, take it out, cut it with the method of 5), and put it in the test box again, which will probably be repeated three times. After 8 ~10 minutes, until the surface is a little burnt.

7 At this time, move the ceiling to the lower section, and set the test box to150℃ ~160℃ for about 60 minutes.

8 Take it out after the surface is evenly tested into a strong tea color.

Immediately take away the newsprint model, put it on the test network, and peel off the LV foil paper on the side.

1 Open the cellophane that can wrap the cake, and put it down on the top of the cake. The foil paper at the bottom is also completely peeled off and wrapped in cellophane when it is hot.

-----------------------------------------------------------------------------------------------------------------------------------

Matcha red bean cake roll

Ingredients: 50g low-gluten flour, 3g baking powder, spoon of matcha powder 1.5, 3 eggs MSIZE3, 50g sugar and 200g red bean paste.

★ Practice

1) low-gluten flour, matcha powder and baking powder are sieved for three times.

2) egg separation method, egg yolk and egg white are separated, and egg yolk is evenly and quickly beaten with half a amount of sugar until it is sticky.

3) Add half amount of sugar into the egg whites in several times and beat until it is hard and frothy (the front end can be lifted to leave a triangle).

4) Put 3) into 2), add the powder bit by bit, and be careful not to mix the foaming.

5) Apply anti-stick paper on the test paper, pour in the batter, preheat the test box 180℃, test for about 10 minutes, prick it with a toothpick, if the batter is not stuck, it means that you have passed the test, and then use the lower side of the test paper as the inner side, coat it with red bean paste and roll it up.

-----------------------------------------------------------------------------------------------------------------------------------

pineapple cake

Ingredients: sugar, liquid glucose, protein, water, almond powder, butter.

Seasoning: almond candy: granulated sugar: liquid glucose: protein: water: almond powder =1:0.15: 0.15: 0.3: 0.6.

How to do it:

(1) add liquid glucose and water to sugar, heat it to 1 18℃, add almond powder, quickly stir in protein, and knead it into soft almond candy.

(2) The cake embryo is shaped like a pineapple with S.P sponge cake.

(3) Adjust it to pineapple yellow with buttered oil. The flower head with about 0.4cm of flower teeth is irregularly mounted on the surface, and the tip is buttered with chocolate. The almond candy is decorated with a little green pigment.

(4) Peel the cake embryo, cross-cut three layers, embed butter in the middle, and scrape the top surface and vertical edge with butter. Surrounded by a long strip made of almond candy balls, the flowers are clamped with flower pliers, pineapple is placed in the center and decorated with flowers.

Cake embryo: buttered oil = 4: 6.

-----------------------------------------------------------------------------------------------------------------------------------

Light cheese cake

Formula (A): 4 eggs, granulated sugar 120g, medium flour 120g, 40g cream and a little vanilla oil.

Formula (B): 340g milk, 500g cheese cream, and cream 120g.

Formula (c) 7 egg yolks, lemon juice 15ml, 240g milk, 60g low flour and 60g corn flour.

Formula (D): 7 proteins, 220g sugar and a little tartar powder.

Process (cake body)

1 Egg+sugar → Beat → Add vanilla oil and low flour → Cut and mix evenly.

2 Melt the cream in water, take a little batter and mix well.

3(2) Add (1) and mix well (bright) → put in a baking tray → smooth.

4. Bake, preheat at 200/200℃, and put into the furnace 180/0℃, about 10 minute.

5 cut the oval shape and spread it on the bottom of the baking mold → sprinkle raisins for later use.

Process (cheese body)

1 milk1+cream+cheese cream → heat to 60℃ in water → stir evenly. (Do not exceed 80℃, casein will denature)

2 Egg yolk+lemon juice+milk 2→ Stir well. Mix and sieve low flour and corn flour → add and stir evenly (no particles).

3(2) Add it into (1) several times, and mix gently (thick, don't stir out too many bubbles).

4 Add cherry wine and mix well (keep warm) → filter.

5 protein+Tata powder+sugar → wet foaming protein sugar (about 6~7) can be distributed, and the surface will explode and crack when baking too much.

Sugar can be added at the initial stage, slowly dissolved → quickly foamed for a short time, and slowly made the bubbles fine and soft)

6(5) Add it into (4) in several times and mix it gently (don't mix too much air, mix it completely until the color is the same).

7 After 8 minutes, bake in water bath soup (add cold water to the baking tray, height 1cm).

8 baking, preheating at 200/200℃, putting into the furnace at 200/0℃, coloring temperature 150/ 150℃, * * * about 60 minutes (or 150/ 150℃ about 90 minutes).

9. Take out the oven (the edge of the cake body shrinks slightly and separates from the mold) → demould immediately.

(Rotate the baking mold so that the cake body is completely separated from the mold → Cover the mold with iron sheet → Turn it over → Gently pick up the baking mold, cover the cake box → Turn it over and remove the iron sheet)

10 is coated with mirror glue.

-----------------------------------------------------------------------------------------------------------------------------------

Coffee sponge cake:

Coffee sponge cake material: 4 eggs, 60g flour, 25g skim milk, 80g honey, 25g margarine and 3g instant coffee powder.

Coffee cream material: 20 grams of skim milk, 2 teaspoons of gelatine powder, 2 tablespoons of hot water, instant coffee powder 15 grams, 80 grams of honey and 0/00 grams of cheese/kloc-0.

Coffee Cream: Fish gelatin powder is dissolved in hot water, that is, coffee is dissolved in skim milk, and other materials are added, mixed evenly and beaten into cream.

1, preheating oven 220 degrees;

2. Beat the eggs first, add honey and then send them for later use;

3. Dissolve the instant coffee in skim milk, sift the flour, mix well, mix in the warm melted artificial butter, mix well, add the egg paste, and then send it away;

4. Put butter paper on the baking tray first, then slowly pour the flour paste into the baking tray and bake in the preheated oven for 35-40 minutes.

-----------------------------------------------------------------------------------------------------------------------------------

Banana chocolate cake

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:

Coat the square mold with a little butter and sprinkle with a little flour. Preheat the oven 180℃.

Bananas are peeled and crushed with a spoon.

Shredded chocolate and butter, stir in insulated water.

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

Add banana puree and Rum wine into (4) and mix well. Pour in flour and baking powder. Beat well with an egg beater until foaming.

Pour into the mold, scrape the surface and bake for 30 minutes. Take out and cut into pieces.

-----------------------------------------------------------------------------------------------------------------------------------

Cheese cake

Ingredients: cream cheese 540G, chestnut powder 120G, Tartar Powder)30G, 2 teaspoons of lemon juice, 5 egg whites, 6 egg yolks, sugar 300G, flour 60G, fresh milk 360G, 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, and put it into the oven that has been preheated for 15 minutes, and bake for 40 to 50 minutes.