Utensils: round cake baking tray food processor glass bowl deep pot chef knife beater wooden spoon brush knife metal bowl small screen baking tray scraper wire rack butter paper square knife wire rack hazelnut protein fine sugar cherry liqueur corn flour frosted light butter protein.
Ingredients: butter and flour, hazelnut kernel, 250g fine sugar, 300g millet flour, 2 tablespoons protein, 6 frosting and butter cream, 150ml fine sugar, 150ml egg yolk, 6 3 tablespoons cherry liqueur (cherry wine can be increased as appropriate), and 375g light yellow oil.
factory order
1. Prepare hazelnut oil.
toast
3. Prepare butter and cream.
Step 4 combine cakes
Step 5 decorate
-Prepare in advance-
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 hazelnuts for decoration before eating.
Plus at least 1 hour freezing time.
1. Prepare hazelnut oil.
1. spread butter on the baking tray, spread butter paper, spread butter on the baking tray, sprinkle flour on it, and dump the excess flour. Turn the round cake pan upside down on the baking pan and draw a circle along the edge of the cake pan with your fingers.
2. Bake hazelnuts in the oven for 12 ~ 15 minutes, and peel them (method >; & gt 1/3 reserved for decoration. Mix 1/2 parts of fine sugar with the rest hazelnut and put it into a food processor.
3. Grind hazelnuts into powder or use a spiral plane.
4. Put the nut powder and sugar into a glass bowl and add the corn flour.
5. Put the egg whites in a metal bowl and stir with an egg beater or an electric mixer until the egg whites become straight. Add the remaining fine sugar and continue stirring for 20 seconds until a smooth custard is formed.
6. Add 1/3 hazelnut sauce and stir gently with a spatula. You can insert one hand from the center, scoop it from top to bottom, cover it and stir it, and turn the bowl counterclockwise with the other hand. Add the remaining hazelnut paste twice.
toast
1. Preheat the oven to 130℃(250℃, gas stove 1/2℃). Shovel the stirred custard onto the prepared and circled baking tray, and scrape it flat into a round cake shape with a wide square-headed knife, with three pieces in front and back.
2. Bake the baking tray in the oven, and turn it from time to time until the custard is slightly Huang Gan and turns into a protein cake, which takes about 40 to 50 minutes.
3. Take out the baking tray, turn the cake tray upside down while it is hot, cut off the excess parts along the edge, carefully remove the butter paper, and then put it on the wire rack to cool.
3. Prepare butter and cream.
1. Dissolve the fine sugar with water first, 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, cool it 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 mixer.
3. Slowly pour the hot syrup into the egg yolk liquid and stir.
4. Continue to beat at high speed, and cool to a sticky state.
5. Add the butter to the bowl and stir it with an electric stirrer (or 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 alcohol can be increased as appropriate).
Step 4 combine cakes
1. Cut the cardboard into the shape of a round cake, lightly spread butter and cream, spread the baked protein cake, and gently press it. In order to facilitate work, you can put the cardboard at the bottom of the upside-down cake tray first, and then put the protein cake.
2. Spread 1/4 butter and cream on the protein cake, smooth it with a square knife, then fold the second protein cake, and also spread 1/4 butter and cream.
After folding the third piece, spread the remaining butter and cream on the whole cake.
Step 5 decorate
1. Sprinkle icing on the cake surface with a small sieve to form a thick layer.
2. Chop the hazelnuts with the chef's knife and gently stick them on the edge of the cake by hand.
3. Arrange a string of hazelnuts on the cake with a knife and freeze tightly for at least 1 hour.
Pizza making:
Make pizza dough
First, the basic crust can be 1 1 inch/1, 8 inch /2, 5 inch /5. At this time, the amount of thick cakes, with 2/3 of the weight of pancakes is enough.
material
Dried yeast 1.5 teaspoon
3/4 glass of water (warm water in winter) = = 165g.
Ordinary flour 300 grams
1 tablespoon sugar
0.5 teaspoon salt
Soften 30 grams of cream
working methods
1. Yeast is mixed with water, flour, sugar and salt to form dough.
2. Add cream and knead 10 minute until the surface is smooth and elastic, then put it in the pot and cover it for 2 hours (it takes 3 hours in winter), and the dough will be twice as good as before.
3. Sprinkle dry flour on the panel, pour the dough on it and divide it into required portions, and ferment for 15 minutes.
4. Roll into a round cake, spread it on a pizza baking tray, arrange it in a good shape and have a thick edge.
Punch a hole in the crust with a fork to avoid bulging when baking.
Second, the basic pizza juice
material
1, onion 1/4
2, garlic 1 petal
3. Cream 10g
4.2 tablespoons ketchup
5, 6 tablespoons of water
6, salt 1/4 teaspoons
7. Black pepper 1/4 teaspoons
8. Oregano leaf powder (pizza grass) 1/4 tablespoons.
9. Sugar 1 tablespoon
working methods
1. Peel and chop onion and garlic heads.
2. Heat the wok, add cream, stir-fry onion and minced garlic.
3. Add the remaining ingredients, stir-fry and boil.
grilled
1, oven preheating 2 10 degrees.
2. Bake in the oven for 20-25 minutes.
3. Put it in the oven 15-20 minutes, then take it out and sprinkle with shredded cheese, and continue baking for 5- 10 minutes.
Fruit pizza
material
1, base skin 1.
2. Basic pizza juice 1 serving
3.4 slices of pineapple
4. Two peaches
5.30 grams of raisins
6.60 grams of corn
7. Kiwifruit 1
8. 10 cherry
9. Cheese shreds160g
manufacture
1. Make a hole in the dough and coat it with pizza sauce, not the edge.
2. Cut the pineapple and peach into small pieces and put them on the cake crust with raisins and corn.
3. After baking for 15 minutes, peel and slice the kiwi fruit, remove the pedicle of the cherry, discharge, and sprinkle with shredded cheese. Bake for 5 minutes.
Hot roast chicken wings
Materials:
Six chicken wings
Seasoning: salt 1 tsp, brown sugar 2 tsp, mashed garlic 1 tsp, honey 2 tsp, soy sauce 1 tsp, cooking wine 2 tsp, Korean Chili powder 3 tsp.
Exercise:
1 Cut off one end of the chicken wings and scrape lightly with a knife until the meat and bones are separated. Add seasoning, grab well, seal, and preserve in cold storage 12 hours.
Put the chicken wings on the grill, put them on the baking tray covered with tin foil, bake them in the oven at 400F/200C for 30 minutes, and brush the remaining marinade on the surface of the chicken wings every 10 minute.
note:
1 The separation of meat and bones is a laborious task, mainly because the tendons at both ends should be cut, and the meat in the middle will be easily separated.
When the chicken wings are separated, they will be shortened and roasted into squares. It would be more delicious if you cut several knives on the surface before pickling.
Don't use Chili oil and Chili powder from China, the color is not red and it is too spicy.
One more: roast chicken wings with honey sauce.
Exercise:
1. Drain the washed chicken wings, put them into a container, add some salt, sugar and soy sauce (for coloring), add some barbecue sauce (similar to tomato sauce) that can be bought in supermarkets, and marinate for 10 minute.
2. Turn on the oven to 6 and preheat 1 min.
3. Put the chicken wings evenly into the test tray.
Bake for 30 minutes (my chicken wings are small, so I baked them for 25 minutes. Generally, the size of the supermarket should be about 28 minutes. Do not exceed 30 minutes.
5. When the time is up, squeeze the honey into a small bowl, brush it on the chicken wings with a small brush, then adjust it to 7 or 8, continue baking for 3 minutes, and take it out with chopsticks. Do it.