Ingredients: 450g butter, 0/87g fine sugar/kloc-0, 750g low-gluten flour.
Stuffing: cream cheese 500g, egg 1 piece, milk 60g, fine sugar 130g, animal cream 200g, corn flour 10, brandy 10g, lemon juice 3g.
Exercise:
1. Pour the butter and fine sugar in the main ingredients into the eggbeater and stir well.
2. Sift in low-gluten flour and knead well. Stir well and knead into dough.
3. Roll out the dough slightly, wrap it with plastic wrap and put it in the refrigerator 1 hour.
4. Prepare all kinds of materials (auxiliary materials) needed for pie stuffing. Stir cream cheese, egg milk, sugar, cream, corn flour and brandy into an egg bowl and mix well.
5, then add lemon juice and mix well, mix well and put it in the refrigerator for later use.
6. Take the appropriate tower size, pinch it into the tower mold to close it, then rest the edges and remove the redundant edges.
7. First, put the tapi in the oven alone and bake it a little.
8.tappi is preheated and ignited at 180 for 205 hours, lasting about 18-20 minutes.
9. Take the stuffing out of the refrigerator and squeeze it into the tower to brush the egg yolk for secondary baking.
10, preheat and ignite for 255 times-150 about 10 minute.
How to make a simple western pastry: English cheesecake
Cheese ingredients: 425g cream cheese, sugar 100g, salt 2g, 2 eggs, yolk 1, 56ml whipped cream and 6ml vanilla liquid.
Tappi material: butter 50g, fine sugar 16g, low-gluten flour 130g, and water 44g.
Practice: 1. Pour the butter and fine sugar in the main ingredients into the The Mixing Bowl and stir well.
2. Sift in low-gluten flour and knead well. Stir well and knead into dough.
3. flatten the dough slightly, knead it into an eight-inch mold, spread it evenly and compact it without leaving any gaps, and put it in the refrigerator for later use.
4. Add sugar and salt to the softened cream cheese and stir well. Cream cheese is not easy to soften in winter, so it can be heated in the microwave for about 20 seconds.
5. Add the beaten egg liquid, whipped cream and vanilla liquid in three times, and stir evenly with electric egg beater at low speed. (attention! Just mix it up and don't send it away.
6. Take out the prepared cassava flour and pour in the prepared batter.
7. Cover the mold with a layer of tin foil, bake it in water bath (pour hot water into the baking tray), preheat it at 180 degrees for about 30 minutes, and then cool it to 150 degrees.
8, 40-45 minutes or so. (attention! Every oven has a different temper. I hope everyone can adjust according to their oven temperature.
How to make a simple western pastry: Melaleuca cake
Ingredients: 8 egg yolks, 60g fine sugar, 70g salad oil, low-gluten flour 180g, 60g corn starch, 8 egg whites and 60g fine sugar.
Casserole stuffing materials: 4 egg yolks, 40g fine sugar, 20g low-gluten flour, 20g corn starch, 400ml milk, 40g fine sugar, a few drops of vanilla essential oil and 280g butter.
Exercise:
1, making coffee cake slices: add 60 grams of fine sugar to the egg yolk, beat until it is thick and slightly white, then add salad oil, pour in and stir well.
2. Mix and sieve the low-gluten flour and corn starch into the previous step and stir evenly. The stirred batter is smooth and shiny. After scooping it up with an eggbeater, the batter dripping in the basin forms a hill and slowly disappears, and the yolk paste is ready.
3. Add 60 grams of fine sugar to the egg white in three times and beat until the egg white is stirred. The remaining egg white on the eggbeater can form a hook, and a small part of the beaten egg white is put into the egg yolk paste and stirred evenly.
4. Then pour the egg yolk paste into most of the remaining protein, and stir it evenly with a rubber spatula from bottom to top, and the batter of the coffee cake slice is ready.
5. Pour part of the batter on a non-stick cloth, spread it out with a scraper, about 0.3cm thick, put it in the middle layer of the preheated oven, and bake it at 170 degrees for about 8 minutes until the surface is baked, and it feels elastic and can be taken out without rustling. Take it out of the oven and let it cool slightly. Tear off the non-stick cloth.
6. Making Qatar cream stuffing: add 80 grams of fine sugar to the egg yolk and beat until it is thick and white. Mix low-gluten flour and corn starch, sieve and stir well.
7. Add 40 grams of fine sugar to the milk, add a few drops of vanilla extract and cook until it is hot but not hot. Then pour half of the milk into the yolk paste and stir well. Then pour into the pot with the remaining milk and stir well again. Turn on a small fire and keep stirring the liquid until it becomes a thick custard. Turn off the fire. Finally, cover the custard directly with plastic wrap and put it in the refrigerator for refrigeration.
8. Add softened butter to the cooled custard, divide it into 3-4 times, and beat it continuously with an egg beater until the color becomes lighter and the volume becomes fluffy. Hanging on the eggbeater can form a straight tip, and the card cream filling is ready.
9. Cut the four sides of the cooled cake slice evenly and divide it into two parts. Then put the cream stuffing into the paste paper tape, squeeze a few pieces evenly on the cake slice with a flower basket mouth that can squeeze out strips, smooth the cream with a scraper, and then take another piece of the same cake slice, and the same is true.
10. Divide each big cake slice into 4 small pieces and1* * 7 small pieces, overlap these 7 small pieces, and then cover them with a layer of pure cake slices without Cadal cream. Finally, put the folded cake in the refrigerator 1 hour. 1 hour later, cut four sides and cut into blocks.