Everyone likes western-style cakes, but do you know how to make them? Below, I will share the most exquisite western-style pastry practice steps for you. Come and learn!

Almond Napoleon crisp

(Reference weight:10cm? 20 cm rectangular Melaleuca pie)

Materials:

250g of milk, 50g of fine sugar, 3 egg yolks, 20g of corn flour, 2 sticks of vanilla1/and 3 pieces of canned yellow peaches; A thousand layers of crisp dough, a little cocoa powder, a little powdered sugar, 30 grams of American almond slices, and a little whole egg or egg white.

Steps:

1) Mix the granulated sugar with the egg yolk, and beat with a manual eggbeater for 3 or 4 minutes until the granulated sugar is completely melted and the color of the egg liquid turns white, then add 20g of corn flour and mix evenly;

2) Cut 1/2 vanilla sticks longitudinally with a knife, scrape out the vanilla seeds and pour them into the milk pot. Put the vanilla sticks into the milk together, and turn off the heat immediately after boiling with low heat. Remove the vanilla stick and let it dry for a minute or two. Then slowly pour into the egg yolk liquid and stir evenly while pouring;

3) Pour the evenly stirred milk and egg liquid into the pot again, heat it with low fire, and keep stirring while heating. After about 2 minutes, turn off the heat and let it cool for later use;

4) Roll out the thousand-layer crisp dough taken out of the refrigerator and roll it into a rectangular dough sheet with a thickness of 0.3CM. Cut off the uneven edges with a knife for integer. Punch holes evenly on the surface with a fork to prevent bulging when baking. Put the shaped dough into the refrigerator and freeze it for more than 20 minutes to prevent it from shrinking during baking. Brush the egg liquid on the front skin of baking.

5) Preheat the oven to 200 degrees, put it in the middle and upper layers, and bake 10- 15 minutes until the surface is golden.

6) Bake the pastry, cool it, cut it into 10*500px rectangles, spread mayonnaise on each layer (cut the canned yellow peach into small pieces and add mayonnaise), and have three layers. Mash the remaining crisp blank, mix the remaining mayonnaise and spread it around, then dip it in roasted almond slices, decorate the surface with cocoa powder and sugar powder, and cut it into small pieces when eating.

Austrian apple pie (thousand-layer apple pie, crispy apple pie)

(Reference quantity: Can a layer of pastry dough make 250px? 375px rectangular pie 2 pieces)

Raw materials:

40g of sugar, 400g of diced apples, 400g of lemon, half cinnamon powder 1 g of raisins, 50g of almond crumbs, 20g of butter, 20g of rum, a little layer of pastry, and a little whole egg or egg white.

Practice:

1) Peel half a lemon, peel off the white part inside the lemon peel with a small knife (which can remove the bitter taste) and cut it into shreds for later use. Dice the apples and soak the raisins in warm water in advance.

2) Put the sugar in a thick pan and stir-fry until golden brown, then add diced apples, shredded lemon peel and lemon juice (half a lemon.

3) Add butter, and finally pour in rum to enhance fragrance, and let it cool for later use.

4) Take out the finally refrigerated and relaxed thousand-layer pastry from the refrigerator, roll it into a rectangular dough sheet with a thickness of about 0.3 cm, and tie holes evenly on the surface with a fork to prevent bulging during baking. Then use a knife to cut out two pie bases with a length of15cm, a width of10cm and a width of1.5cm..

5) Brush the egg liquid around the rectangular pie bottom, take a patch with a proper length of 1.5 cm wide and stick it around the pie bottom to form a frame, put the air-cooled apple stuffing into the frame, use a strip with a proper length and a width of 37.5px to obliquely overlap the grid on the surface, and paste the grid with the egg liquid; Freeze in the refrigerator for 10 minute to prevent the crust from shrinking when baking.

6) Preheat the oven to 200 degrees and bake in the middle and upper layers for 20-25 minutes until the surface is golden.

Chocolate peach kernel brownie

Raw materials: (suitable for 8-inch baking mold)

Low-gluten flour170g cocoa powder 30g butter 200g fine sugar150g salt 1/4 teaspoons (1.2g) eggs, 3 dark chocolates100g walnut kernels 50g (or other nuts).

Practice:

1) Take the butter out of the refrigerator 2 hours in advance, put it indoors, soften it naturally, and put it in a big bowl. Beat it with an eggbeater. Add fine sugar in three times and beat. Then add the eggs and beat them evenly (at this time, the mixture of butter and eggs is about 2 times larger).

2) Mix the low-gluten flour, cocoa powder and salt and sieve for later use. Chop up the chocolate and put it in a heat-resistant container, and the insulated water will melt.

3) After the chocolate liquid is slightly cooled, pour it into the butter and egg paste, and fully beat it with an egg beater. Add the sieved flour in three times, and use a rubber knife to stir evenly from bottom to top. Now preheat the oven.

4) Spread the baking paper into the baking mold, then pour in the stirred batter, and finally sprinkle a layer of walnut kernel. Put it into the grill at the bottom of the oven, heat it up and down at the same time, and bake at 170 degrees for 35 minutes. There is no need to reverse the buckle after baking.

Super wordy:

* * If milk chocolate is used, please reduce the use of fine sugar, about120g.

* * When melting chocolate in water, don't put the bottom of the bowl containing chocolate directly into hot water, but put it on a pot and melt the chocolate with steam at the bottom, stirring constantly during the melting process.

* * The melted chocolate solution must be cooled slightly before being poured into the butter paste to avoid the butter from being liquefied by heating.

* * Never-ending brownies should be stored in a sealable box to avoid air drying.

Invincible simple cherry pie

Ingredients: (9-inch pie plate can be made into 2 servings)

Low-gluten flour 200g butter 1 00g fine sugar 40g water1tablespoon (15ml) egg and a sugar soaked cherry.

Practice:

1) Pour the low-gluten flour into a large bowl, add the butter and fine sugar, and knead with your paws into uniform granules. Pour in the broken eggs and water, make dough, put it in a fresh-keeping bag, or seal it with plastic wrap.

2) Put the wrapped dough in the refrigerator for one hour and then take it out. Sprinkle a little flour on the chopping board, roll it into a dough sheet, put it into a baking pan, gently arrange and press the dough sheet at the edge, remove the excess part, and tie holes in the bottom with a fork to prevent the bottom from preheating and bulging during baking.

3) Put a piece of baking paper on the dough, then put a ballast stone (I don't have it, just put a small baking mold and green beans), preheat the oven, put it in the bottom of the oven, bake at 200 degrees for 20 minutes.

4) After taking out, take out the pressed objects and baking paper, add sugar to soak the cherries, and continue baking for 10 minute.

Super wordy:

* * If you can't buy canned sugar-soaked cherries, you can also make them at home. The method is as follows:

Raw materials:

450g of white sugar, 50g of water 100ml of lemon juice 1 teaspoon (5ml) of starch 1 tablespoon (15g).

Practice:

A, mixing cherries with white sugar, pickling for 2 hours, and decanting the sugar juice oozing from the pickled cherries.

B. Pour the cherry sugar juice, water, lemon juice and starch into the pot, pour them into a bowl after boiling on high fire, and then mix them with cherries to make the cherry soaked in sugar.

* * Special warning, don't rush to eat the hot cherry pie just taken out of the oven. The stuffing is too hot, so be careful not to burn your mouth.

Tiramisu

(Reference weight: 6-inch circle)

Materials:

250g of mascarpone cheese, 0/0ml of rum/kloc, 5ml of lemon juice; 3 egg yolks, 30g fine sugar, 5g gelatine tablets (about 1 tablet); Cream110g, 30g of fine sugar; 50ml espresso, 5ml syrup; Lady finger120g (for bottom and sandwich); A little cocoa powder and powdered sugar (for decoration).

Production steps:

1. Beat mascarpone cheese until soft, add rum and lemon juice and mix well;

2. Soak the gelatin tablets in cold water for 5 minutes to soften them;

3. Mix the egg yolk with 30 grams of fine sugar, heat-insulating water (not more than 80 degrees) until the color is brown and the white sugar melts, add the softened gelatin tablets, stir constantly to completely melt the gelatin tablets, and let them cool down for later use;

4. Beat the whipped cream and 30 grams of fine sugar until wet and foaming;

5. Mix the above beaten cheese, egg yolk and whipped cream, and stir evenly to make cheese paste for later use.

6. Mix espresso and syrup and stir well;

7. Soak it in the coffee liquid with lady finger and put it in the bottom of the glass, then pour half of the cheese paste on it, then put a layer of biscuits soaked in coffee, then pour the remaining cheese paste, flatten the cheese paste on the top layer, and put it in the refrigerator for 4 hours before taking it out;

8. Sieve a layer of cocoa powder, and then use sugar to make a decorative pattern you like.

Super wordy:

1. Tiramisu is a frozen cheese snack and does not need to be baked in the oven, so the mold can be made of metal, plastic, glass or porcelain;

2. lady finger can buy ready-made, or bake it yourself (click on the link to enter lady finger), and you can use cake slices as the bottom if you like;

3. Mascarponecheese (also called Mascarpone, etc.) is a kind of cream cheese made in Italy. It is a kind of fresh cheese formed by fermenting and coagulating fresh milk, and then removing some water. Because it has not undergone any brewing or ripening process, it is white in color, soft and moist in texture, with a slight sweetness and rich milk flavor, which is much more expensive than ordinary cream cheese and difficult to preserve;

4. Gelatine (also called fish glue or gelatin) is an animal bone glue, which has coagulation effect and melts when heated. There are different forms of powder and flake, and the flake is translucent yellow-brown, so it needs to be soaked in cold water or ice water for 5 minutes before use, which can make it absorb enough water and mix with other liquids more easily, and can effectively remove its fishy smell. When in use, the softened gelatin tablets are put into warm liquid (generally about 50-80 degrees), which can be dissolved after stirring, thickened or even solidified after cooling, and can be reheated if necessary. Its dosage can also be slightly adjusted. If the dosage is more, the texture will be hard, and if the dosage is less, it will be slightly soft. The effect of powdered gelatine is the same as that of tablet. When it is used, it is poured into ice water to make the powder absorb enough water to expand, and then stirred and heated until it melts.

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