Step 1: Make the cocoa cake. 2 eggs (large), 40g of sugar, 40g of low gluten flour, 10g of cocoa powder, 10g of butter

(no salt).

How to make cocoa powder muffins:

1 Preparation step. Mix flour and cocoa powder, sift 2 times and set aside. Fold oven paper into a 20x20 cm box and place on a baking sheet.

Melt the butter. Melt the butter. Lightly coat the inside of an 18cm diameter ring cake with melted butter and set aside in the fridge. Preheat the oven to 170 degrees.

2. In a bowl, beat the eggs with a whisk. Fill another bowl with hot water at 60 degrees Celsius, place the bowl on top and beat

the egg mixture. Add sugar and beat continuously. When the amount of egg is tripled, remove the bowl of hot water from underneath. Continue to beat the egg

liquid until you can write numbers when you pick up the egg drop with the whisk and the traces of the numbers can be clearly seen.

3 Pour the sifted flour with the cocoa powder into 2 and gently mix with a flat spatula. When the powder is gone, add the butter and mix gently.

4 Pour 3 into the stacked tins on the baking sheet, flatten the surface with a flat spatula and bake in the oven for 10-15 minutes. Remove from the oven and let cool

on a cake stand.

Make the chocolate mousse in step two.

Recipe: GELATINE 6g, WATER 3 tablespoons, CHOCOLATE 80g,

MILK 120ml, RUM 1TSP, EGG (LARGE) 2 egg whites, SUGAR 60g, FRESH WHIPPING CREAM 200g

1 Gelatine powder into a bowl, sprinkle with water and mix well. Chop the chocolate and set aside.

2 Heat the milk in a pot and remove the pot before it boils. Be careful not to boil the milk.

3 Pour the chocolate and rum into 2 and stir well, then pour in 1 and mix well.

4 Beat the egg whites and cream in 2 separate bowls. Beat them both until the foam in the bowl stands up when picked up with a whisk

Corners are formed.

5 Add the beaten cream and egg whites to 3 miles each and gently mix well.

6 Place the cocoa cake in the bottom inside the ring, pour 5 into it and refrigerate to set.

7 Remove 6 and decorate the top of 6. You can decorate according to your personal preference.

Fruit tart recipe:

<tart>

100g low gluten flour, 50g butter (unsalted), 25g sugar, 1/2 egg

<cream of almonds>

60g almond flour, 50g butter, 40g sugar, 1/2 egg, 1 tbsp brandy, 1 tbsp cornstarch. 1 tbsp cornstarch

cream cheese 50g, honey 20g

<fruit>

strawberries, peach, yellow peach each

<glaze>

apricot jam 60g, cold boiled water 1 tbsp

1 Make the tart. Put the butter back to room temperature in a bowl and beat with a whisk until creamy,

Add sugar and stir until the sugar is not grainy.

2 Beat the eggs in a bowl and pour into 1 and whisk well. Add the sifted flour and mix lightly to form a dough, then place in a plastic bag and refrigerate for 30 minutes or more.

3 Make the almond butter. Put the butter back to room temperature in a bowl, beat with a whisk until creamy, then add sugar and beat until fluffy and white.

4 Add the eggs, almond meal mix and then add brandy and corn starch, mix well.

5 Grease the tart mold with a thin layer of butter, take out 2 of the dough, dip it in flour and spread it in the tartlet maker, and level it evenly with your hands along the

tart mold. Poke holes in the entire bottom with a fork. You can also use an olive stick. Place a piece of plastic wrap on the top and bottom of the dough while you are oliving

. Olive the dough to a thickness of 4 millimeters, remove the plastic wrap and spread it into the tartlet mold.

6 Pour 4 into 5, flatten the surface and bake in a preheated 180 degree oven for 20-25 minutes. Remove from the oven and let cool.

7 To make the cheese cream, soften the cheese in the microwave and stir in the honey.

8 When completely cooled, coat the top of 6 with 7. Arrange strawberries, peaches and yellow peaches. Make apricot jam with cold boiled water

Make it to an even viscosity and apply it on the surface of the fruits with a brush.

[Share]Cake recipe: White Wine Mousse with Crispy Apple

I: White Wine Mousse with Crispy Apple

Materials:

White Wine Mousse part:

A White Wine 250g, Honey 150g

B Corn Flour 25g, Egg Yolk 65g. Egg Yolks 65g

Gelatin Slices 20g, Whipped Cream 250g, Vanilla Cake Body

Decoration:

2 Deep Fried Spaghetti Strips, 1 Sliced Dried Apple, Mango Sauce 12g, Dark Chocolate Sauce 12g, Raspberry Sauce 12g, Yogurt Sauce 12g

Tools:

Whiteware Whisk, Egg Beater, Half-Circle Mould, Squeeze Bag. Semi-circular mold, squeezing bag,

Practice:

1. Prepare a semi-circular mold, slice the green apple, using sugar water (1:1) slightly boiled, cooled and neatly lined up into the model, set aside.

2. Boil ingredient A, mix ingredient B and add a little water, then add a little water, then add to A and mix well, boil for a while, remove from heat.

3. Add the cold water-soaked custard slices and mix well. Chill and bring the temperature down to 15-20C.

4. Add the whipped cream and mix well.

5. Pour the filling into the model with the apples arranged in rows, put a piece of cake body in the center, fill the filling 8 minutes full, then put in another piece of cake body to finish, and put it into the freezer to store.

6. Unmold the frozen mousse and decorate.

The legendary Tiramisu

Cake Ingredients:

4 whole eggs, 80 grams of low-flour, 80 grams of sugar, 20 grams of butter, 1 teaspoon of cake oil (I don't recommend this, but the master insisted on it, so I had no choice!

Mousse ingredients:

200g whipping cream, 100g cream cheese (the most authentic is to use the Italian-made mascarpone cheese), 10g fish glue powder, 60ml milk, 1 egg yolk, a little fresh lemon juice

Soaking ingredients:

1 bottle cap of rum, 3 bottle caps of coffee wine, a bag of instant espresso, 100ml water

Decoration materials:

Flavored cocoa powder moderate amount, finger cake moderate amount

Methods:

Eggs and sugar stirred until thick, sieve into the low-flour whisking until smooth and no powder particles

Added to the cake oil, the dissolved butter and beat thoroughly

Into the preheated oven at 200 degrees Bake 20-25 minutes

When the cake is cooled, cut off the top and bottom crusts and carefully slice the cake into two pieces

Cut one of the slices into 7 inches

Whisk the whipping cream to medium peaks

Whisk the cream cheese with a little bit of fresh lemon juice and beat it until it is fluffy

Whisk the milk and egg yolks together and heat it up

Dissolve the gelatin powder in the cake (don't make it too warm) and stir it in with the cheese. Mix the whipped cream with the cheese

Mix the dipping ingredients

In an 8-inch mousse ring, line the base of a slice of cake with half of the mousse mixture, add a cut slice of cake, brush the slice with the dipping mixture, and then spread the other half of the mousse mixture, scrape the slice with a rubber mallet, and place it in the refrigerator until it hardens

Remove the ring, and put the cocoa powder in a slotted spoon, then sprinkle the top of the cake with the powder evenly.

Use the back of the cutter to gently press the pattern on the surface of the cake

Use the whipped cream as glue and stick a circle of ladyfingers around the cake

Then you can

The authentic Tiramisu is made with ladyfingers, similar to a sponge cake

If you want to use a cake, you can just use the same method as a sponge cake

There is a piece of this cake which is very creamy and mellow, it's really the best cake in the world.

Microwave cake recipe~~~

Materials:

Flour 80g, baking powder 5g, 2 eggs, milk 80ml, sugar 80g, oil (use the most common flour, don't use dumpling flour or high-gluten flour)

Steps:

1. baking powder mix well.

2. Separate the egg yolks from the egg whites, and mix the yolks, milk, 40 grams of sugar, and a little bit of oil, stirring well and taking care that it is best not to create too many bubbles

3. Pour the flour and baking powder mixture into the egg yolk mixture, and whisk it well.

4. Begin to beat the egg white, after some bubbles, add 40 grams of sugar, can also be divided into 2 times to add sugar, continue to beat ...... , has been playing until the egg white bubbles hair up, put it does not move will not disappear, and the more fine before you can. This seems to be called dry foam. (I don't have a whisk, not even a manual one, I just use three chopsticks, 5 minutes can already see the effect, 8-10 minutes is good enough)

5. Add egg whites to the yolk mixture in 2 to 3 times, add once and mix well, then add again.

6. Once completely mixed, prepare a microwavable container with oil around the inside. Pour the completely mixed batter into the container. (The batter will rise, so you can't use a very small container to give it room to expand.)

7. Shake the batter-filled container on the table a few times, which will drive out any large air bubbles.

8. Then it's ready for the microwave, which is set to medium-high for about 4 minutes. After 4 minutes, open it up and see if it's not cooked enough, then heat it up for 1 more minute.

9. When you're done, take it out and invert it onto a plate.

Matcha Cheesecake

Materials:

cream cheese 150g/butter 100g/milk 150g

matcha powder 6g/cornstarch 20g/low-flour 15g

egg yolks 40g (about 2)/crème fra?che 35g

egg white 120 (about 3) /crème fra?che 70g

egg white 120 (about 3) /crème fra?che 70g

egg white 120 (about 3) /crème fra?che 70g

Methods:

1. Melt ingredient a over water, stir well

2. Sieve ingredient b and mix into the cheese batter, then add the egg yolks and 35g of sugar

3. Beat the egg whites with the sugar until wet peaks, and then mix them into the cheese batter in small batches

4. Pour the batter into the model, preheat the oven to 150 degrees Celsius, bake in hot water for 30 minutes, turn off the heat, and then turn off the heat.