1. Matcha Cake

Tools: 8-inch living bottom mold (I added a pseudo chimney, Lulu empty cans outsourcing tinfoil)

Materials: 5 eggs, 90 grams of low-gluten flour, 60 grams of salad oil (unflavored vegetable oil, I use corn oil), 60 grams of fresh milk, 70 grams of sugar (add to egg whites), 30 grams of sugar (add to egg yolks), Matcha powder 10 grams, a few drops of white vinegar or 1 gram of cream of tartar added to the egg white

Preparation: flour matcha powder mix sieve, egg white and egg yolk separation, egg white basin to ensure that there is no oil and water.

Making:

1. Use a whisk to beat the egg white until it is in the shape of fish-eye bubbles, then add 1/3 of the granulated sugar.

2. Continue beating until the egg whites begin to thicken and are coarser and frothy, then add 1/3 of the sugar.

3Continue whisking until the surface of the egg whites appears to ripple, then add the remaining 1/3 of the sugar. Continue whisking.

4. When the whisk is lifted, the egg whites can pull out an upright sharp corner, it is OK.

5. Add 30 grams of granulated sugar to the egg yolks and gently beat with a whisk. Do not whip the yolks. (At this point began to preheat the oven 150 degrees)

6. Add the salad oil and milk in turn, stirring well (salad oil is best to add in stages). Add the sifted flour and gently toss with a rubber spatula to combine.

7. Sheng 1/3 of the egg white into the egg yolk paste. Use a rubber spatula to gently mix well (from the bottom to the top of the mix, do not cut circles to avoid protein foam).

After mixing well, pour all the egg yolk paste into the bowl of egg white and gently turn it over until the egg white and egg yolk paste are well mixed.

8. Pour the cake batter into the mold and smooth it out, and shake the mold on the table twice to get out the big bubbles.

9. Into the oven 150 degrees, 55 minutes. (My oven 'Midea 25 liter' 125 degrees 75 minutes)

10. After taking out of the oven, drop the molds on the table twice to shake out the heat and prevent them from collapsing. Immediately inverted until cool, 30 minutes after the mold.

2 blueberry mousse cake

Materials:

Cake: ordinary chiffon cake a

Mousse: blueberry sauce 50 ~ 60 grams, a large package of grape-flavored QQ sugar 70 grams, cream 400ML

Mirror: grape-flavored QQ sugar 30 grams

Practice:

First, the cake is cut horizontally into three slices, take two slices each cut off a circle, so that the cake is slightly smaller than the cake mold, spare.

I only peeled the top of the cake, thinking I'd have to eat more cake ah ~ ~ ~ the results of the budget, the cream can not be covered, huh ~

1, 50 grams of blueberry sauce with two spoons of hot water to melt

2, 70 grams of sugar with two spoons of hot water, and then hot water, stirring melting

3, 400ML whipped cream into a milkshake

4, cream added to blueberry, and then whipped to the top of the cake to make a cake, and then whipped to the top. p>4: Add the blueberry sauce to the cream and mix well

5: Add the sugar syrup and mix well

6: Put a slice of cake into the mold

7: Pour half of the whipped cream into the mold, and shake the mold a few times to make it smooth

8: Put in the second slice of cake

9: Pour all the whipped cream into the mold, and shake the mold, and smooth the surface with a spoon

9: Pour in the cream, shake it, and smooth the surface with a spoon

10: Put the mold with the cake, and then put in the cake, and then put in the cake with the mold. p>10, put the cake with the mold into the refrigerator for 2 hours

11, 30 grams of QQ sugar with a spoonful of hot water, hot water melting, a little cool

12, take out the cake, the QQ syrup into the pouring, shaking flat (that is, become a mirror), and then put it back into the refrigerator for more than 4 hours

Take out the cake, with a hot towel wrapped around the mold a little bit, or use the hair dryer blowing a round, you can release the mold, and it will be ready. Then you can take off the mold

The mousse melted very fast in the hot weather, so I didn't dare to take more pictures

Snacks:

Egg Tart: Egg Tart DIY

Tart Crust: 1 egg + 5 egg yolks, 1.25cup of milk, 1/2cup of sugar;

Tart Crust: 150g of all-purpose flour, 60ml of water, 0.25 tsp of salt, 1/2 stick of butter (for the butter).

Mix the ingredients for the tart crust, knead it into a soft dough, wrap it in plastic wrap and set it aside in the fridge;

Beat the eggs;

Add the milk and sugar to the egg mixture and beat it, and let the sugar melt as much as possible;

Put a small sieve through a layer of kitchen paper and strain the liquid;

Split the dough into 12 small desserts. Divide the dough into 12 equal portions, place them in the center of the waxed paper, and roll them out to 10cm in diameter;

Press the rolled out portions into 12 muffin tins with your thumbs;

Look at your thumbs with your fingernails clipped;

Place the egg mixture into each of the 12 tins evenly (do not overcrowd the tins, but leave a little bit of the egg mixture on the outside);

Preheat the oven to 350°F (about 192 degrees). Carefully place the prepared tart molds into the middle layer of the oven and bake for 20-30 minutes (adjust according to your oven's function) until the egg mixture is set and the edges of the tart shells are golden brown.

Not afraid of nagging:

1, said before ah, to cut short fingernails, the first: clean; second: good to use;

2, tart liquid in the milk is not too cold, or sugar is not easy to melt completely;

3, tart liquid can be added to the spoonful of vanilla flavoring or rum (ligth Rum), you can go to the point of the egg fishy taste of the calf did not add! is also very tasty;

4, it is best to use a fine sieve to filter the egg, the purpose is to filter out some of the egg liquid is not easy to break up the "egg body", and can filter out a lot of foam, baked out of the tart liquid surface is relatively smooth;

5, like to look for trouble tube, pouring the egg liquid before you can give the tart crust of the

5. Before pouring the egg wash, you can brush some pure egg wash to the edge of the tart crust, which will make the tart look better after baking, but I didn't brush it;

6. You only need to add eight minutes of egg wash to each mold, and don't overfill it, because the tart liquid will be swollen (and contracted when you take it out) in the middle of the baking;

7. You need to be careful to put it in the oven and set it up flat or it will be easy to sprinkle;

8. Because there is butter in the tart crust, after baking, you only need to let it cool a little bit, and carefully use a toothpick to draw a circle, the tart will be very easy to get out of the mold;

9, if you like to have the flavor of shredded coconut, you can bake it halfway, remove it from the oven, sprinkle it with the right amount of fine shredded coconut, and then bake it;

10, if you like to have a tart with a "brown sugar point", you can finally open the tart to get the "black sugar point".

10, like tarts on the "brown sugar points", the last can open the oven on Broil, put the upper layer of baking 1-2 minutes, but be careful ah, don't bake the paste;

11, one time eaten, put into a plastic box, save in the refrigerator, and then eat slightly baked can be.

For more, please search for 'food world', which has at least a thousand things you want.

As for the ingredients to make the cake, you can go to TAOBAO to buy them.