Whole eggs ----- 3, refined sugar ----150g, low gluten flour -----120g, cream ----15g, milk -----15cc
<Method>1. Eggs add powdered sugar to the egg beater, mixing and beating so that the foamy, in this case the temperature of the egg is too cold. If the temperature of the egg is too cold, you can use forty degrees c of warm water to warm it up, and it will be easier to make a fluffy, elastic, and delicious cake.
2. Add the sifted low-flour flour to the ingredients in 1, and mix well with a wooden ladle.
3. Melt the milk and cream in water and pour it into Ingredient 2 and mix quickly. If you don't mix it enough, it will make the finished cake have big bubbles and rough texture. If you mix it too much, it will make the cake harden and have no bubbles.
4. Pour all ingredients of Ingredient 3) into the cake model and bake at 180℃ for 30 minutes.
Precautions
The secret of making cake:
To make a sponge cake with a fluffy texture, it depends on the way the cake is mixed and bubbled. If there are a lot of air bubbles in the cake, the cake must be made quickly before the air bubbles disappear, so mix the ingredients together by cutting them into small pieces. It is also very important to clean the container or whisk. If the container contains grease, the eggs will not be able to make bubbles.
Oven Cake
Round Cake Baking Pan Food Processor Glass Bowl Deep Pan Chef's Knife Whisk Wooden Spoon Brush Knife Metal Bowl Small Sieve Baking Sheet Scraper Spatula Wire Shelf Butter Sheet Wide Square Head Knife Wire Shelf Hazelnut Egg White Granulated Sugar Cherry Liquor Corn Starch Frosting Egg White Egg Whites
Butter and Flour Hazelnut Egg Whites 250g Granulated Sugar 300g Corn Starch 2 Tablespoons Egg Whites 6 Frosting 6 egg yolks 3 tablespoons cherry liqueur (kirsch, add more) 375g light butter
Order of Preparation
1. Preparation of hazelnut meringue
2. Baking
3. Preparation of buttercream
4. 5、Decoration
--Preparation--
The cake can be made 2 days before, wrapped tightly and frozen in the refrigerator. Because it is soft, it is easy to slice. Just before serving, garnish with frosting and hazelnuts.
Add at least 1 hour of freezing time
1. Prepare the hazelnut meringue
1. Butter a baking sheet, line it with parchment paper, then butter and flour it. Invert a round cake pan and snap it onto the baking sheet, tracing a circle along the side of the pan with your finger.
2. Toast the hazelnut praline in the oven for 12 to 15 minutes, remove the skins (Method >>, reserving 1/3 for garnish. Mix 1/2 portion of the granulated sugar with the remaining hazelnut praline and place in a food processor.
3. Grind the hazelnut kernels into a crumbly powder, or use a spiral grater to do the same.
4. Put the ground nuts with sugar in a glass bowl and add the cornstarch.
5, egg white into a metal bowl bowl, with a whisk or electric mixer beat until straight, add the rest of the granulated sugar continue to block beat for 20 seconds, until the formation of the surface of the shiny meringue sauce until.
6, add 1/3 of the hazelnut puree, mix gently with a spatula, insert one hand from the center and scoop from top to bottom to cover and stir, turn the bowl in an anticlockwise direction with one hand, and add the rest of the hazelnut puree in 2 batches.
2. Bake
1. Preheat oven to 130℃ (250?, gas 1/2 degree). Stir in the meringue sauce, spoon onto a baking sheet that has already been prepared and drawn in a circle, and scrape with a broad square-ended knife to form a round cake, making 3 before and after.
2. Put the baking sheet into the oven and bake, rotating occasionally, until the meringue is lightly browned and dry and becomes a meringue cake, which takes about 40 to 50 minutes.
3. Remove the baking sheet from the oven, invert it onto a cake plate while it is still hot, cut off the excess along the sides, carefully remove the parchment paper, and place it on a wire rack to cool.
3. Prepare the butter cream
1. Boil the sugar in water, then continue to cook until it becomes a soft curry, without stirring. To test if it's just right, remove the pan from the heat and scoop the syrup with a teaspoon. Allow it to cool for a few seconds, then take a little of the syrup between two fingers and rub it together to make small rounded particles.
2. While the syrup is melting, whisk the egg yolks with an electric mixer.
3. Slowly pour the hot syrup into the egg yolk mixture and stir.
4: Continue whisking at high speed until cooled and thick.
5. Add the butter to the bowl and beat with an electric mixer (or a wooden spoon) until soft and creamy.
6. Slowly add the butter to the thickened custard and continue to whisk.
7. Add 3 tablespoons of cherry liqueur and continue whisking (increase the amount of liqueur to taste).
4. Combination Cake
1. Cut cardboard into a round cake base shape, gently spread buttercream, lay a piece of baked meringue cake, and press lightly. To make things easier, place the cardboard on the bottom of an inverted cake pan before placing the meringue on top.
2. Spread 1/4 portion of buttercream on the meringue, flatten it with a broad square-ended knife, then fold over the second meringue, again spreading 1/4 portion of buttercream.
3. After stacking the third piece, spread the whole cake with the remaining buttercream.
5. Decoration
1. Spread the frosting on the cake surface with a small sieve to form a thick layer.
2. Use a chef's knife to chop the hazelnut nuts and gently stick them to the sides of the cake with your hands.
3. Using a knife, arrange the chopped hazelnuts in rows on the cake and freeze for at least 1 hour.
Fruit Cake
Materials: (1) 100g gluten flour, 100g butter (2) 100g powdered sugar, 1/2 tsp salt (3) 2 eggs (4) 20g milk (5) 100g candied orange peel, 100g rum, 1/2 lemon shavings
Preparation:
(1) Mix all ingredients of Ingredient 5 together. Mix well.
(2)Sift the flour, add the cream and beat with a whisk until bulky and white in color.
(3) Add all ingredients of Ingredient (2) and mix well until no particles remain.
(4) Add the eggs in small portions and mix well, then add the milk in small portions and mix well.
(5) Finally, add the ingredients of recipe (1) together and mix well, then bake in the oven at 170℃ for about 30 minutes.
Mushroom Cake
Materials: Sugar, Egg White, Cocoa Powder, Salt Cream, White Degrease
Flavoring: Sugar: Egg White=2:1, Cake: Chocolate: White Degrease=4:5:1
Methods :
1Make Mushroom Cake with Egg White: Sugar: Egg White=2:1, Egg White: Sugar: Egg White=2:1. Beat egg white, add sugar while beating until creamy. Use 1cm non-toothed laminating head, on a baking tray lined with white paper and dusted with a little flour, mount the mushrooms and sprinkle the surface with a little cocoa powder. Bake at 120℃ for about 40 minutes.
2Make chocolate cream: mix cocoa powder with salad oil and mix with white oil (thick as needed).
3Use S.P sponge cake embryo, peel, split three layers, embedded in the center of the chocolate buttercream, the top, vertical sides scraped with chocolate buttercream, scraped in the center of the white oil small rounds, decorated with mushrooms framed.
Glass Cake
Material :
Milk, egg yolks, sugar, cornstarch, white off, agar, custard powder
Flavoring :
Making Milk Ice Cream Milk: Egg Yolks: Sugar: Cornstarch: White off: Agar: Custard Powder=6:3:2:1:0.5:0.04:0.02.
Cake embryo: Milk cream: transparent agar = 2:5:3.
Method :
(1) egg yolks with sugar whisked loose, add corn starch and custard whisked well, washed into the hot milk and agar liquid (water: agar = 5:3:0.1). Heat over fire until paste, use while hot.
(2) Wash the desired size of cake embryo circle, surrounded by a circle of cellophane, embedded in a layer of S.P sponge cake embryo, pour hot milk buttercream framed diamond-shaped network. Then water: agar: sugar = 4: 0.1:1 ratio of boiling transparent agar liquid, to be slightly cold pour on the surface.
(3) After solidification, take off the mold and decorate with fruit
Black Forest Cake Schwarzwaelder Kirschtorte
Ingredients Whole egg 850 grams, sugar 540 grams, emulsifier 30 grams, 120 grams of fresh milk, 294 grams of low gluten flour, 147 grams of cocoa powder, 80 grams of liquid cream, animal 500g of fresh oil, black cherries in wine, 50g of cherry liqueur.
Methods
1. Beat the egg whites together with the toast until the whites are 90 minutes apart, and then dip your fingers into the whites to make them look spiky and not dripping.
2. Beat the emulsifier with the milk, then add the egg yolks and whisk together until creamy and frothy, then add the egg whites to the milk solution and mix well.
3. Sift the low-gluten flour with cocoa powder, add it to the well-mixed egg batter, and mix well by hand or with a spatula.
4. Add liquid cream and mix well, that is, the batter, and then poured into the baking mold, upper heat 170 ℃, lower heat 180 ℃ temperature, baking about forty-five minutes, then lower the temperature to 170 ℃ temperature baking for another twenty minutes, take out of the mold to cool down, and set aside.
5. Scrape the bittersweet chocolate brick with a steel knife to make fine chocolate chips, and set aside.
6. Cut the cooled cake into three equal parts, then use the cherry wine and water to brush the surface carefully with a small brush, and finally spread the whipped cream on the surface.
7. Halve the wine-stained black cherries and spread them on top of the whipped cream, then cover with a layer of chocolate cake, repeat the process of spreading the whipped cream and cherries, and then cover with another layer of chocolate cake. Finally, spread a thin layer of whipped cream evenly over the top and sprinkle with chocolate chips to finish.
Honkan Nagasaki-style Honey Cake
★Ingredients: 8 medium-sized eggs (7 for large-sized eggs), 300g of granulated sugar, 4 tablespoons of honey, 50cc of hot water (or warm Milk).
Mix the above two types of ingredients together and dissolve them.
High-gluten flour 200g, baking paper model (about 20x20cm), rubber spatula, 23cm diameter bowl (BOWL), hand-held whisk
★How to make it
1While beating the eggs and sugar, beat them all at once, and then beat them with the hand-held whisk on high speed for about 10 minutes, and then beat them evenly along the side of the bowl until they become foamy.
2Add the dissolved honey to the mixture and beat for 1 to 2 minutes.
3Shift the handheld whisk to medium speed, add the high gluten flour in 2 to 3 batches, and mix for 2 to 3 minutes. Be careful not to make large bubbles or leave lumps of flour behind.
4Stop the hand whisk, lift the batter with the tip of the hand, and try to write the Japanese character for "no". If you can read the character clearly, the whisking is complete. At this point, preheat the oven to 170℃～180℃.
5Place the batter into the mold, being careful not to get any around it. Use a rubber spatula to cut the batter vertically and horizontally a few times. If bubbles appear, lightly stroke them away. Repeat this process several times.
6Place the model on the ceiling of the test box and put it in the middle of the box. After about 1 minute, take it out, cut the bubbles in the same way as in 5) and put it into the test box again, and repeat this process for about two times. After that, put it in the test box for 8 to 10 minutes until the surface is a little bit burnt in color.
7Then, move the ceiling to the lower section, set the test box at 150℃～160℃, and test for about 60 minutes.
8Take it out after the surface is evenly browned to a rich tea color.
9Immediately remove the newsprint model, place it on the test grid, and peel off the foil from the side.
1Spread out the cellophane so that the cake can be wrapped around it, and place the top of the cake down. Peel off all the foil from the bottom of the cake and wrap the cake in cellophane while it is still warm.
Matcha Red Bean Cake Roll
Materials: 50g of gluten flour, 3g of baking powder, 1.5 tsp of matcha powder, 3 eggs, 50g of sugar, 200g of red bean paste
★How to make it
1) Sift the gluten flour, matcha powder, and baking powder two or three times. 2) Sift the flour, matcha powder, and baking powder two or three times. 3) Sieve the cake into a small bowl.
2) Separate the egg yolks from the whites and put half of the sugar in the egg yolks and beat them quickly and evenly until they are sticky.
3) Put half of the sugar into the egg whites in two times and beat until stiff peaks form (the front end can be lifted up leaving a triangle shape)
4) Put 3) into 2), add the powder little by little and take care not to make the foamy mixture.
5) Put a piece of non-stick paper on the test pan, pour in the batter, preheat the test box at 180 degrees Celsius, test for about 10 minutes, prick with a toothpick to see if the batter is not sticking to the test, it means that the test is done, and then take the test pan underneath the inner side of the plate, coated with red bean paste, and then rolled up to complete the test.
Pineapple cake
Materials: sugar, liquid glucose, egg white, water, almond flour, white oil
Flavoring: marzipan dough: sugar: liquid glucose: egg white: water: almond flour = 1:0.15:0.15:0.3:0.6
Methods:
(1) sugar plus liquid glucose and water heated to 118 degrees Celsius. 118℃, mix in almond powder, quickly stir in egg white and knead into soft marzipan dough.
(2)Trim pineapple shape with S.P sponge cake.
(3) Use white oil to make pineapple yellow, 0.4cm flower teeth mounted irregular points on the surface of the head, the tip of the chocolate white oil dotted. Marzipan dough mixed with a small amount of green vegan leaf decoration.
(4) remove the skin of the cake embryo, cut three layers horizontally, embedded in the center of the white oil, the top surface and the vertical side of the scraping white oil. Roll a long strip of marzipan dough around the edge of the circle, use flower tongs to clamp the flower, and place a pineapple in the center to decorate with a flower frame.
Cake: oil = 4:6.
Light cheesecake
Recipe (A) 4 eggs, 120g of sugar, 120g of semolina, 40g of buttercream, a pinch of vanilla oil
Recipe (B) 340g of milk, 500g of buttercream, 120g of buttercream
Recipe (C) 7 yolks, 15ml of lemon juice, 240g of milk, 60g of low flour, 20g of buttercream. Milk 240g, low flour 60g, cornflour 60g
Recipe (D) 7 egg whites, caster sugar 220g, cream of tartar
Process (cake body)
1 Eggs + caster sugar → whip → add vanilla oil, low flour → cut and mix well
2 Cream melted in water, take a little batter and mix it well
3 (2) add (1) Mix well (glossy) → into the baking dish → smooth
4 Bake, preheat 200/200 ℃, 180/0 ℃ in the oven, about 10 minutes
5 cut oval shape into the bottom of the mold → sprinkle raisins and set aside
process (cheese body)
1 Milk 1 + Cream + Cream of Cheese → heated to 60 ℃ in the water → stirred well. (Do not exceed 80℃, casein will be denatured)
2 Egg yolks + lemon juice + milk 2 → mix well. low-flour + cornstarch mix sifted → add and mix well (no particles)
3 (2) added to (1) in small batches, gently mix (thick, do not stir too many bubbles)
4 add cherry wine mix (keep warm) → filter
5 egg white + cream of tartar + sugar → wet foaming meringue (about 6 ~ 7 can be distributed, too much hair baking the surface will be exploded! The surface will explode when you bake it.
Sugar can be added at the beginning of a one-time, slow sugar dissolved → fast short time foam, slow to make the bubbles detailed and soft)
6 (5) added in small batches (4) in a light mix (do not mix too much air, completely mixed until the same color)
7 into the mold 8 minutes full, water bath soup frying method of baking (baking pan with cold water, 1cm high)
8 baking, pre-temperature 200/200 ° C, into the baking, and then bake, bake, and then add cold water to the baking pan. Preheat 200/200℃, bake at 200/0℃, bake at 150/150℃ for about 60 minutes (or 150/150℃ for about 90 minutes)
9 Remove the cake from the oven (the edge of the cake body shrinks a little, and it separates from the mold)
Immediately take off the mold.
(Rotate the baking mold so that the cake body is completely detached from the model → iron over the mold → turn over → gently pick up the mold and cover the cake tin → turn over and remove the iron)
10 Spread mirror gel on the surface
Low-fat Coffee Buttercream Cake
Materials for Coffee Sponge Cake: 4 eggs, 60g of flour, 25g of skimmed milk, 80g of honey, margarine Butter 25g, instant coffee 3g
Coffee Cream Ingredients: 20g skimmed milk, 2 teaspoons of fish glue, 2 tablespoons of hot water, 15g of instant coffee 15g, 80g of honey, 100g of cheese
Coffee Cream: Dissolve the fish glue in hot water, dissolve the instant coffee in skimmed milk, then add the other ingredients, mix well and beat it into a Cream.
Methods:
Coffee sponge cake:
1, preheat the oven 220 degrees;
2, the eggs first beat, add honey and then whipped, standby;
3, instant coffee dissolved in skimmed milk, sift the flour into the mix, mix it well, mixed into the margarine that has been warmed and dissolved, mix it well, and then add the egg batter, and then whipped;
4, baking pan first put butter paper, the flour The batter is slowly poured into the baking dish and baked in the preheated oven for 35-40 minutes.
Banana Chocolate Cake
2 bananas, 200g of chocolate, 100g of butter, 2 eggs, 60g of sugar, 1 tablespoon of rum, 50g of flour, 1 teaspoon of baking powder, salt to taste
Method:
Paint a square mold with butter and sprinkle with flour. Preheat the oven to 180℃.
Peel the bananas and crush them with a spoon.
Shred the chocolate and mix with butter, stirring under hot water to dissolve.
Mix the eggs, salt and sugar, then add to (3) and mix well.
Add the mashed bananas and rum to (4) and mix well. Pour in the flour and baking powder and beat well with a whisk until bubbles form.
Pour into the mold, scrape the surface and bake for 30 minutes. Remove from oven and cut into pieces.
Cheesecake
Ingredients: Cream Cheese 540G, Chestnut Flour 120G, Tartar Powder 30G, Lemon Juice 2 teaspoons, Egg Whites 5, Egg Yolks 6, Sugar 300G, Flour 60G, Milk 360G, Cream 150G
Methods:
1, Stew the cheese to dissolve (add a little milk to help it dissolve quickly).
1, cheese stew (can add a little fresh milk to help it dissolve quickly), and then pour the egg yolks into the whisk;
2, will be the rest of the milk and cream whisked together, and then slowly poured into the cheese yolks mixed;
3, flour and chestnut flour with the same slowly sifted into the cheese yolks, and then finally add the lemon juice;
4, egg whites into the tartar powder, beat until frothy, then you can slowly add the sugar, and continue to beat the egg whites become stiff;
5. Prepare a 7-inch bowl, grease the bottom of the bowl with a little bit of oil (so that the cake can be easily removed after baking), and put paper around the edge of the pan (grease the paper as well, the best is to use butter paper);
6. Pour all the mixtures into the bowl, and put it into the oven which has been preheated for 15 minutes, and bake the cake for 40 to 50 minutes.
Sugar-free cake
Materials: 1,000g of low gluten flour, 1,000g of liquid maltitol, 1,000g of eggs, 5g of meringue, 100g of pumpkin powder, 40g of cake oil, 400g of water, 5g of alkaline
Operating process: 1. Egg beaters: Put the eggs, liquid maltitol, meringue, and alkaline into the beater, and beat them at medium speed. Completely stirred, put the cake oil, cake oil melted, the paste slightly up to add water, water should be several times slowly added, high-speed mixing, so that the volume of the egg increased to the original volume of 2 to 3 times.
2. Paste: After the egg is beaten, the whisk will be slowed down, pour the flour and pumpkin powder and well, do not take too long, so as to avoid the egg paste gluten.
3. mold: the egg paste into the mold, into the mold amount of 2 / 3 of the volume of the mold can be.
4. baking: baking pan into the oven first bottom fire 220 ℃ baking, when the volume of the cake swells up, and then give the top fire, the temperature is 210 ℃, close the bottom fire, until the surface is golden brown that is removed.
5. Brush oil: Brush a thin layer of cooked oil on the surface of the cake.
6. demolding: after demolding, cool and pack, the finished product
Salted Egg Cake
Materials: * Lean pork 6 taels * Red onion (sliced) 4 tbsp * Eggs 5 * 3/2 cups of gluten flour * 3/2 cups of fine sugar * 1 sheet of cellophane
Seasoning: * Salt, monosodium glutamate (MSG) a little * Soy Sauce 1 tbsp
Preparation: 1, red onion slices, fry until golden brown. Deep fry until golden brown, put in the meat and stir fry, add seasoning and mix well, that is the filling.
2. Beat the egg and sugar with a whisk until creamy (about 20 minutes), then sift in the flour and mix well to form a batter.
3, cellophane in the steamer, pour half of the batter and smooth, steam over medium heat for 8 minutes, sprinkle with the filling, and the remaining batter into the smooth, and continue to steam for 8 minutes, before removing the utensil to test poke, do not stain the raw material can be taken out
Kiwi Cheese Mousse Cake
Materials: 4 eggs, 60 grams of flour, 25 grams of skimmed milk, 80 grams of honey, 25 grams of margarine, a little bit of vinasse, a little bit of vanilla oil.
Beat the eggs, add the honey and set aside.
Beat the margarine with a whisk on medium speed to soften, then mix in the milk, sesame oil, and sift in the flour and egg mixture.
Place the batter on a parchment paper-lined baking sheet and bake for 40 minutes.
Honey Cake
Materials:
320g of whole egg, 250g of granulated sugar, 4g of salt, 60g of honey, 200g of gluten, 6g of milk powder, 54g of water
How to make:
1. Prepare the wooden frame (wrapped with paper)
2. Sift the flour together and set aside
3. Wet foams (similar to sponge cake)
4. Add honey + water and mix well (note: honey should be mixed well)
5. Mix in (flour + milk powder)
6. Pour into the wooden frame 7-8 minutes full, and baking pan and the bottom of the wooden frame between the mat with 4 layers of white newspaper (to slow down the rapid heating of the larger bubbles)
7. Allow to stand for 10 minutes to defoam, and gently swirl the batter with a rubber spatula before placing in the oven
8Bake in the oven at 180℃/150℃, pulling out the baking sheet and swirling the batter with a rubber spatula every 1.5 minutes to help defoam the bubbles. Repeat this process about 3 times. (If you omit this action, the cake will still work, but it will have some larger bubbles.)
9 After 4.5 minutes, turn the oven down to 200°C/200°F and bake until the top is light golden brown, then cover the top with another baking sheet and smother the cake.
Pudding cake (one layer of pudding, one layer of cake)
Pudding part:
(1) 60g of brown sugar, 60g of brown sugar, 200g of water, 15g of jelly powder (2) 300g of milk, 30g of brown sugar, 2 whole eggs
l. In ingredient (1), first take 50g of water and jelly powder and mix it to be transparent, then set aside. Yellow sugar and brown sugar and the remaining water into the pot, boil into a dark brown syrup, and then pour the jelly powder into the mix, pour it into the model while it is still hot, and leave it to cool, in the shape of jelly.
2. Heat the milk at about 60℃, mix with the yellow granulated sugar, wait until the sugar is dissolved, let it cool down, mix with the egg, strain it through a strainer twice, and pour it over the congealed caramel.
*Note: Do not pour the egg mixture into the caramelized jelly before it solidifies, so as not to mix the two.
Part of the cake:
(a) 2 egg yolks, 50g salad oil, 70g water, 100g low gluten flour, 1/3 teaspoon baking powder, 1/3 teaspoon baking powder, 1/3 teaspoon baking powder, 1/3 teaspoon baking powder. Baking powder 1/4 tsp
(b) 2 egg whites, 100g sugar
1. Sift the flour and baking powder from ingredient (a) and add the liquid ingredients.
2. Whip the egg whites, add the sugar in 2 batches, and continue to beat until they stand up. Add the sugar in 2 batches and continue mixing until it becomes stiff. Pour l/2 of the whipped egg whites into the batter, mix well, then pour in 1/2 of the whipped egg whites, mix quickly, and pour into the baking mold.
3. Preheat the oven to 170°C. Place the baking mold on a baking sheet with water (about 1/3 of the height of the mold) and bake for about 40 minutes. Remove from the oven and refrigerate until cool enough to handle.
Crystal Lemon Cake
One and a half cups of flour, one cup of sugar, 1/2 cup of milk, 1/2 cup of butter, two eggs, 1/2 teaspoon of salt, one teaspoon of baking powder, and one lemon (zest grated, juice reserved)
Methods: 1. Crush the butter, add the milk, eggs, and sugar, and mix well. 2. Add the flour, baking powder, salt, and grated lemon, and then mix well. Add flour, baking powder, salt and crushed lemon peel, mix well and then into the container
3. Oven temperature 220 degrees, bake for about 15-20 minutes (if you don't have an oven, you can use a microwave oven, 10 minutes on high heat microwave, and then 5-10 minutes on the barbecue, although the result is not as good, but just as tasty Oh)
4. Add a little bit of sugar to the lemon juice, and melt it into a sugar sauce over a low heat
5. Pour the lemon juice over the baked cake
Sesame Butter Cake
Materials:
Egg yolks: 3 pcs, butter 200g, sugar 120g, baking powder 3/4 teaspoon, egg whites: 4 pcs, flour 180g, black sesame seeds: 40g
Methods :
Pump the butter with 80g of sugar and beat it until it becomes milky
Plus the egg yolks (put them into the batter one by one), add the sifted egg white, and then add the sifted egg yolks. ), add the sifted flour, sesame powder and baking powder to the mixture
After the egg whites are slightly beaten, add 40g of sugar and beat again until the body of the enterprise, add the egg yolks in 3.
Pour into the mold and bake at 180C for 15 minutes (muffin) 30 minutes for a long cake
Unforgettable Golden Cake
Ingredients:
4 eggs, 200g of sugar, 100g of flour 125g cornmeal, 1 sachet baking powder, 250g jam (apricot), 3 oranges, 200g icing sugar, 125g butter.
Making:
-Mix and whisk the eggs and sugar until white foam appears;
-Cut the oranges into thin slices;
-Melt some of the butter in a heated pan;
-Mix some of the flour, cornstarch, baking powder, orange slices and melted butter and cool;
-Place about 25cm of the remaining butter and flour in a baking dish and place the cooled dough on top;
-Bake over a medium heat for about 40 minutes;
p>-We can use this time of baking the cake to strain the impurities from the jam, leaving a thick juice;
-Add a tablespoon of sugar to the obtained juice and heat it for 5 minutes, so that it is completely melted and cooled;
-After the cake is done baking, remove it from the baking dish. Remove it;
- Cut the cake horizontally into two equal halves;
- Add a layer of the prepared jam in the center of the cake.
Banana Cake 1
<Ingredients>1. 90g of Red Dragon Shortening, 2. 100g of Powdered Sugar, 3. 100g of Eggs, 4. 140g of Low Gluten Flour, 5. 7g of Baking Powder, 6. 20g of Whipped Cream, 7. 80g of Fresh Bananas (Peeled)
<Procedure>
1. First beat the shortening and the powdered sugar partly. shortening and powdered sugar partially beaten until slightly whipped.
2. Add all the eggs into the mixture.
3. Add the flour, baking powder, whipping cream and banana.
4. Bake at 180℃ on top and 160℃ on the bottom for 18 to 20 minutes.
Chocolate cake (6 servings)
Raw materials: 150 grams of sugar, 2 eggs, 150 grams of flour, 25 grams of cocoa powder (about 3 tablespoons), cake flour 1 small spoon, 100 ml of milk, 1 mandarin orange peel, 175 grams of butter or margarine
Methods:
1, eggs dusted loose, add sugar and whisked into a foamy egg syrup.
2, citrus peel rubbed into fine crumbs, and flour, cocoa powder, cake flour mixed together, add milk and cake syrup stirred into the batter.
3. Cut the butter into small pieces, soften and gently stir into the mixture.
4. Grease the inside of a 1.5-liter rectangular baking tin with oil to prevent sticking, then fill with the batter and press flat.
5. Preheat the oven to 175℃ and bake for 60 minutes.
Fruit Sandwich Cake (6 servings)
Ingredients of Cake Blanks
Same as Lemon Sandwich Cake
Ingredients of Sandwich Filling
Eggs 2
Sugar 3 tablespoons
Starch 1.5 tablespoons
Milk 300 ml
Lean Sugar 1 tablespoon
Fruit 300g
Methods:
1, the cake base is the same as the lemon cake.
2. Dust the eggs, add them to a heavy-bottomed saucepan with the sugar, cornstarch, and milk, and heat over a warm flame, stirring constantly until it becomes a thick sandwich sauce. Remove from heat and allow to cool until ready to use.
3. Peel and core the fruit and cut into thin slices.
4: When the cake is done baking, take it out of the oven and let it cool, cut it into two slices horizontally from the center, spread a layer of sandwich sauce on the bottom slice, and finally cover it with another slice of cake. Sprinkle the top of the cake with sugar before serving.
Raspberry Chocolate Cake
Ingredients: 4 eggs, 150g of coarse powdered sugar, 100g of flour, 50g of cocoa powder, 100g of cornflour, butter (to coat the baking sheet), a spoonful of salt.
Ingredients: 200g raspberries (fresh or frozen), 100g raspberry jam, 4 dl of whipped cream, 100g icing sugar, 5 cc of raspberry liqueur, 250g milk chocolate.
To make:
-Whisk the eggs, salt and sugar in a whisk until white foam appears;
-Put 100g of flour, 50g of cocoa powder and 100g of cornflour in a sieve;
-Very quickly and eggs together to get a very sticky item;
- In a rather large baking dish, grease it with butter and pour the prepared sticky item into the baking dish;
- Bake it for 25 minutes at 185°C;
- Cool it down a little;
-Cut into several round cakes;
-Sprinkle a few drops of raspberry liqueur on each;
-Mix the whipped cream with the sugar;
-Place the 8 round cakes in a dish and spread each with the raspberry jam;
-Top the jam with whipped cream in as many shapes as you like;
-Cover with another layer of cake and golden jam;
-Cool in the refrigerator for a few hours;
-Chop the chocolate into crumbs;
-Sprinkle the crumbs over the top layer of solidified whipped cream;
-Finally, arrange the raspberries without the cream.
Apple Cake 1
Ingredients: Butter or vegetable butter 80g Sugar 75g Eggs 1 Flour 150g Apples (medium) 3-4 Cake baking powder 2 tsp Cinnamon powder 2 tsp
How to make it:
1. Cut the butter into small pieces, add the sugar and mix it well, and then add the dusted eggs and stir it into a homogeneous oil-egg syrup.
2, flour and cake flour mix well, mixed into the oil and egg syrup, with fingers gently into a dough, pay attention to do not force stirring and kneading.
3. Wash, peel and core the apples, and cut them into small pieces.
4, take the diameter of 20 cm round baking box, lined with a layer of parchment paper or oiled to prevent sticking, take half of the dough flat in the bottom of the box, put a layer of apple pieces, and then the other half of the dough, rolled out into the same round piece, cover the top, the periphery of the press tightly. Sprinkle cinnamon powder on the top.
5, preheat the oven to 200 ℃, the baking box placed in the middle layer, baked about 30 minutes, that is, into the cake. You can eat it while it's still hot, or let it cool down.
Angel Honey Bean Cake
Materials: Egg white two hundred grams, sugar seventy-five grams, milk sixty-five grams, honey red beans one hundred grams, lemon juice, a little bit of lemon juice, thirty-eight grams of salad oil, eighty grams of low-flour powder
Methods:
1. Milk water plus lemon juice plus salad oil mixed well with low-flour powder mixing well
2. Egg white whipped and then add the sugar beaten until completely frothy, add 3/4 cup walnuts or raisins
How to make:
1. Mix the egg, oil, and sugar into the mixture. Mix the egg, oil, sugar and apple. Mix together the eggs, oil, sugar and apples.
2. Sift the powdered ingredients together and mix them into 1 and mix well
Steam 1 and 1/2 cups of water in an electric pot.
Oven 180 degrees for 30-40 minutes
Strawberry Mousse Cake
Materials for 12 servings:
(A) 1 tablespoon of ichthyose powder, (B) 1 tablespoon of ichthyose powder, 2 tablespoons of water
2/3 grudge of water, 2 teaspoons of sugar, 1 teaspoon of lemon juice, 1/4 grudge of water, 1 tablespoon of sugar, 120g of strawberries, 8 strawberries (sliced), 1 tablespoon of strawberries (sliced), 2 tablespoons of lemon juice, 2 tablespoons of strawberries (sliced), 2 tablespoons of strawberries (sliced), 2 tablespoons of strawberry juice, 2 tablespoons of strawberries (sliced), 2 tablespoons of strawberry powder. sliced), 1 grated raw cream
Method:
1. Mix the ingredients of (A) and (B) separately.
2. Boil 1/2 grudge of water and add ingredients (A) until completely dissolved (do not boil).
3. Remove from heat, add 2 teaspoons of sugar and lemon juice and mix well. Pour into an 18cm diameter bowl-shaped mold and allow to cool and solidify.
4. Boil 1/4 grudge water, add ingredients (B) and dissolve, remove from heat and add 1 tablespoon sugar.
5. Melt 120 g of strawberries, beat the raw cream until foamy, add the ingredients of recipe (4) and mix well.
6. When the ingredients of recipe (3) are completely solidified, spread the strawberry slices and pour in the ingredients of recipe (5) until completely cooled and solidified.
7.