3 eggs (oversize), 80g sugar, 35g low-gluten flour, cocoa powder 10g, almond powder (for China).

20g almond dew powder, a little vanilla extract, butter 15g (salt-free), milk 1TBSP and cream 150mm(35%).

30 grams of liters and sugar.

1 ready. Mix flour, cocoa powder and almond powder and sieve twice for later use. According to the rectangular baking board ruler used

Inches, fold the oven paper into a rectangular box. It's about 25X30 cm. Butter and milk melt easily.

Preheat the oven to 180 degrees.

2 put the eggs in a bowl and add sugar to break up. Place the egg basin on a hot water basin with a temperature of 50~60 degrees, and beat the egg liquid with a manual mixer.

When the amount of egg liquid is 3 times, remove the hot water basin below and continue beating until the stirred egg liquid can be piled up when it falls.

Ok.

Sift the sieved powder into two bowls and stir gently with a shovel. When the powder is gone, gently add vanilla extract and melted butter.

Mild mixing.

Pour 3 into the paper stack on the baking tray, level the surface with a shovel, and bake in the oven for about 8~ 10 minutes. Take it out to cool.

Cream and sugar are beaten hard.

6 Gently peel off the paper of 4, put it face down on another piece of baking paper, and spread 5 evenly. Lift the paper below, just like

Roll sushi like that. The rolled part is facing down, wrapped tightly with paper, wrapped with a layer of plastic wrap, and fully refrigerated in the refrigerator.

Chocolate mousse cake

Step one: make cocoa cake. 2 eggs (large size), 40g sugar, 40g low-gluten flour, cocoa powder 10g butter.

(excluding salt) 10g.

The practice of cocoa sponge cake:

1 preparation steps. After mixing flour and cocoa powder, sieve twice for later use. Fold the oven paper into a 20X20 box.

On the baking tray. Melt the butter. After the inside of the cake fixing ring with the diameter of 18cm is lightly coated with a layer of melted butter,

Put it in the refrigerator for later use. Preheat the oven to 170 degrees.

2 put the eggs into the basin and break them up with an egg beater. Put another pot with 60-degree hot water, and beat the egg pot on it.

Egg liquid. After foaming, add sugar and continue stirring. When the amount of egg liquid is 3 times, remove the hot water basin below. Keep beating eggs

Liquid, until the egg liquid stirred by the eggbeater falls, you can write numbers and clearly see the traces of numbers.

Pour the sifted flour and cocoa powder into 2 bowls and gently stir with a flat shovel. The powder is gone. Add butter and stir gently.

4 Pour 3 into the stacked cartons on the baking sheet, smooth the surface with a spatula, and bake in the oven for 10~ 15 minutes. Take it off and put it down after baking.

Let the cake cool.

Step two, make chocolate mousse.

Formula: Gelatine 6 g) 6 powder, 3 tablespoons of water, 80 g of semi-sweet chocolate,

Milk 1 20ml, rum1teaspoon, 2 egg whites (large size), 60g sugar, 200g fresh whipped cream.

Put 1 Geely powder into a bowl, sprinkle with water and mix well. Chop up the chocolate for later use.

2 Heat the milk in the pot and take it out before boiling. Be careful not to boil the milk.

3. Pour chocolate and rum into 2 bowls, dissolve and mix well, then pour 1 and mix well for later use.

4 Beat egg whites and cream in 2 pots respectively. Beat both until the foam is stirred with an egg beater to form foam in the basin.

The degree to which the horn can withstand.

5 Add the beaten cream and egg white into 3 bowls respectively, and gently stir well.

6 put the cocoa cake into the ring insole, pour in 5, and put it in the refrigerator for refrigeration and solidification.

7 take out 6 and decorate it. Can be decorated according to personal preference.

Fruit pie method:

& lt pie type >

Low-gluten flour 100g, butter 50g (salt-free), sugar 25g, eggs 1/2.

& lt almond cream >

60g almond powder, 50g butter, 40g sugar, eggs 1/2, brandy 1 spoon, corn starch 1 spoon.

& lt cheese cream & gt

50 grams of cheese 50 and 20 grams of honey.

& lt fruit >

Strawberry, monkey peach, yellow peach, right amount.

& lt glaze & gt

60g apricot jam, 1 spoon cold boiled water.

1 is tart type. Put the butter that has returned to normal temperature into a basin and beat it into cream with an egg beater.

Add sugar and stir until the sugar has no graininess.

2 After the eggs are beaten into the bowl, pour in 1 and mix well. Add the sieved flour, gently mix the flour into dough, and put it in a plastic bag for refrigeration for more than 30 minutes.

3 Make almond cream. Put the butter that has returned to normal temperature into a basin, beat it into cream with an egg beater, and add sugar until it is soft and white.

4 Add eggs and almond powder, then add brandy and corn starch and stir well.

Spread a thin layer of butter on the egg tart mold, take out 2 pieces of dough, dip it in flour and spread it on the egg tart.

Level the egg tart mold by hand. Make a lot of holes in the whole bottom with a fork. You can also use olive sticks. Chinese olive

After the dough is cooked, cover the top and bottom of the dough with a layer of plastic wrap. Roll the dough to a thickness of 4 mm and remove the lid.

Plastic wrap is spread in the egg tart mold.

6 Pour 4 into 5 li, and after the surface is smooth, put it in a preheated oven at 180℃ for 20~25 minutes. Take it out to cool.

7 is cheese cream. Soften cheese in microwave oven, add honey and stir well.

After 8 is completely cooled, the surface of 6 is coated with 7. Then put strawberries, monkey peaches and yellow peaches. Cold boiled water for apricot jam

Adjust to a uniform viscosity and apply it to the surface of the fruit with a brush.

Eggs and ham bread

Ingredients: 300g full-effect powder, 4 tablespoons of sugar (15ml spoon), and half a spoon of salt (5ml spoon).

2 spoons of dry yeast (5mspoons), milk+water 150ml (customized), 1 egg, 30g margarine or butter,

Exercise:

1, 37~40 degrees milk+water, add dry yeast and mix well. After dissolving, add the broken eggs and stir well.

2. Stir the flour, sugar and salt in a basin, and then pour 1 into the dough. Add margarine or butter and you will

The dough is flattened and fermented.

3. After the dough is fermented for more than 2 times, divide it into 6 equal parts (or according to your own preferences), knead it round, cover it and wake it up 15 minutes.

4. Fold the three-sided stick olive into an oval shape, put it horizontally, fold the upper and lower ends in half toward the middle and press it, then knead the seams formed after folding together and put them on a baking tray, and put them in a warm place for shaping and fermentation.

5. Mash the boiled eggs with a fork, cut the ham or bacon into small pieces, add mayonnaise, salt and pepper and mix well.

6.4 After obvious swelling, cut a suitable opening at the top with scissors, fill in the stuffing, sprinkle with coriander and wrap the surface.

Bake the egg mixture in the preheated oven 190℃ for about 15~20 minutes.

Ham roll

Ingredients: 300g full-effect powder, 4 tablespoons of sugar (15ml spoon), and half a spoon of salt (5ml spoon).

2 scoops of dry yeast (5mspoons), milk and water 150ml, eggs 1 piece,

30g margarine or butter, 6 slices of ham, appropriate amount of mayonnaise and appropriate amount of dried parsley.

Exercise:

1, 37~40 degrees milk+water, add dry yeast and mix well. After dissolving, add the broken eggs and stir well.

2. Stir the flour, sugar and salt in a basin, and then pour 1 into the dough. Add margarine or butter and you will

The dough is flattened and fermented.

3. After the dough is fermented to more than 2 times, divide it into 6 equal parts (according to your own preferences), knead it into a circle, and cover it with 15 points.

Clock.

4. Dry the ham with a kitchen paper towel. Make three olives into a circle bigger than ham, put the ham on it and roll it into a roll.

Pinch the roll down and fold it in half. Cut the folded part to about 2/3 with kitchen scissors, open it left and right, and roll up the ham.

The shape came out. Put it on a baking tray and set it in a warm place for fermentation.

5.4 When the swelling is obvious, squeeze mayonnaise on it, sprinkle coriander on it, coat the surface with egg liquid (an egg yolk +5ml of water), and bake in the preheated oven 190 degrees for about13 ~15min.

Semi-whole wheat bread

Formula: whole wheat flour 150g, AP flour 150g, 2 tablespoons sugar, 2/3 tablespoons salt, milk 150ml,

40ml of water, 2 tablespoons of dry yeast, 1 egg, 35g of margarine or butter.

Practice (about 2 1x 1 1x6cm bread plate):

1 35~40 degree milk and water in a basin, add yeast to dissolve, then add eggs and stir well.

2 Put whole wheat flour, AP flour, sugar and salt into another pot and mix well, then pour 1 into the dough. Butter has been added to flour many times.

In the dough, fully knead and ferment (expand to 2 times).

3 Knead the fermented dough evenly before fermentation (this step can be omitted if it is troublesome).

4 Divide the fermented dough into 2 equal parts and knead until smooth.

5. Gently spread a layer of margarine on the bread pan, and put 4 pieces into it for final fermentation.

6 Apply the egg yolk liquid (one egg yolk+1 teaspoon of water) on the fermented noodles of 5, and put it in the preheated oven, 180 degrees.

18~20 minutes.

Sesame cake

I don't have the recipe for sesame cake. But because I like to eat, I imitate it.

The following is an imitation formula for your reference only.

300g of AP flour, 2 tablespoons of sugar, a little salt, 5g of dry yeast (about 2 tablespoons), eggs 1 piece,

4 tbsp milk, warm water (35~40 degrees)110ml, butter or margarine15g,

Proper amount of sesame seeds and edible oil.

Put warm water in 1 bowl to dissolve dry yeast, then add milk and eggs and stir well.

2 Stir the flour, sugar and salt in a bowl, and then pour 1 into the dough. Add butter and knead the dough.

Drop the dough 100 times, knead it evenly, and ferment it 1 time.

3. Knead the fermented dough again and ferment it twice. (You can omit this step if you are in a hurry. )

4 Divide the dough into 10 equal parts, knead it into a circle, and cover it for proofing 10 minutes.

5 Put four olives in a circle with a diameter of about 8 cm, cover and let stand for 20 minutes.

6 Brush the egg liquid with a brush first, then sprinkle with sesame seeds, turn the egg liquid upside down and dip it in sesame seeds.

Press the cake again before frying to make it flat and round. Put in 170 degree oil pan, from time to time.

Turn it over until the cake turns brown evenly.

Lemon snacks

Formula: 70g butter (without salt), 70g universal flower and baking powder.

Half a spoon (5 ml small spoon), 40 grams of sugar, 2 eggs,

2 tablespoons lemon peel (5 ml) (the peel should be ground into very fine powder. Pay attention when grinding.

As long as there is a thin yellow layer on the surface. As soon as the white part is exposed, change the position and grind it.

If there is no peeler, use a knife to cut off a thin layer of epidermis and cut it into fine powder.

A few drops of pure vanilla extract (no need to add)

& lt lemon syrup >

The extrusion amount of lemon 1/4 was 20g of sugar and 40ml of water.

Exercise:

1. Melt the butter in the microwave oven. Put the eggs in a small bowl and stir well (if the eggs are kept in the refrigerator, please take them out in advance)

appear

Let it naturally return to room temperature).

2. Mix the flour with BP and filter it into the basin with a sieve. After adding sugar, stir with an egg beater.

Then add the egg mixture twice. After each addition, mix it with flour bit by bit. After homogenization, PVE was added.

3. Add melted butter in three times and stir evenly with a rubber scraper. Add lemon peel and stir.

4. Spread a thin layer of extra butter on the muffin, and pour 3 into the muffin to 70 ~ 80%.

After pouring, put it in the refrigerator for 2~3 hours. If you don't have a muffin machine, you can use an egg tart machine or other small ones instead.

I made it with an egg tart machine. )

5. Take out the 4 180 degree oven from the refrigerator and bake for about 20 minutes.

6. In the baking process, make lemon syrup. Heat sugar and water in a small pot until it boils, then turn off the fire and take it out.

Squeeze the lemon juice into the pot and stir well.

7. Dip lemon syrup on the freshly baked surface with a brush, and it is finished.