Raw materials

A. Egg whites 493 g cream of tartar 5 g granulated sugar 295 g salt 5 g B. Lemon juice 30 g gluten-free flour 172 g

Practice

1. Ingredients A in the egg whites, cream of tartar and salt into the mixing bowl in high-speed mixing.

2. Beat until the egg whites have many large bubbles, then add about half of the granulated sugar in the ingredients.

3. Continue beating until the egg whites have fine bubbles, then add the rest of the granulated sugar and continue beating.

4. Beat until the egg mixture becomes larger, whiter, and has obvious lines, then turn to medium speed and continue to beat until the egg whites are close to dry peaks, and the tip of the egg whites droops but doesn't drip when you pull it up with a rubber spatula.

5. Add lemon juice to the mixing bowl of Method 4 and continue mixing.

6. Sift the flour twice and add it to the mixing bowl of Method 5.

7. Take 2 8-inch hollow baking molds and pour the batter from recipe 6 into the molds, smoothing the tops.

8. Place the completed cake molds into the oven and bake at 180℃ (upper heat) or 160℃ (lower heat) for about 10 to 15 minutes, until the cake volume swells and the color changes, indicating that the cake is almost done.

9. Continue to bake for about 15-20 minutes, the cake volume expansion height will gradually decline, the cake surface will be around the small folds, then you can open the oven, pat the cake body surface, if it is fluffy and elastic means that the cake has been baked; on the contrary, continue to bake until cooked. Remove the cake from the oven and invert it to cool immediately to prevent it from shrinking. Once the cake has cooled completely, use both hands to gently press down along the edges and hollows of the mold to release the cake from the mold. Remove the angel food from the mold.

Marble cheesecake

Raw materials

1. 50g digestive cookies, 15g melted butter, 10g powdered sugar, 2. 250g cream cheese, 70g granulated sugar, 3. 65g plain yogurt, 4. 3 eggs, 5. 15g bittersweet chocoholics

Methods

1. Then add the melted butter and mix well. Finally, sift the powdered sugar and mix well, then put it into the bottom of the baking mold and press it to form the pie base.

2. Mix ingredient 2 into the mix until there are no particles, then add the yogurt into the mix, and then add the whole egg mixture into the mix to make a white batter.

3. Chop the chocolate and melt it over water (the water temperature should not be higher than 50℃).

4. Take about 25 grams of the white batter and mix it with the melted chocolate.

5. Pour the remaining white batter into the baking mold, then drizzle the black batter over the surface and use chopsticks to create a marble-like pattern.

6. Bake in the oven at 150℃ for about 40 minutes.

Remarks

To judge whether the cake is done, shake the mold a little. If the cake is still flexible after a little shaking, it is ready to be taken out of the oven; otherwise, it will be too dry and hard, and will crack easily.

Chocolate cake

Raw materials

1. 50 grams of salad oil, 15 grams of cocoa powder 2. 3 egg yolks, 30 grams of milk, 70 grams of sugar, 1/2 tsp of salt 3. 50 grams of gluten-free flour, 1/2 tsp of baking soda 4. 3 egg whites, a pinch of lemon juice and 80 grams of sugar

Methods

1. Separate the egg whites and yolks completely and set aside in two containers.

2. Heat the salad oil to about 90℃, then add the sifted cocoa powder and mix well.

3. Mix ingredients (2) well until sugar and salt are dissolved and completely free of particles.

4. Add the cooled ingredients of Ingredient (2) and the sifted powder of Ingredient 3 into the ingredients of Ingredient (3) one after another, and mix well to form the batter.

5. Beat the egg white until it forms coarse bubbles, add a little lemon juice and continue to beat, then add the sugar from ingredient (4) in 3 additions and continue to beat until dry peaks.

6. Take a little of the egg white paste from recipe (5) and mix it well with the batter from recipe (4), then add all the egg white paste from recipe (5) and mix it well, then put it into the oven at 160℃ for about 25 minutes, and then invert it to cool down and set before removing it from the oven.

Remarks

Serving size: 1

Swiss Cheese Mousse

Ingredients

Cream Cheese 350g Powdered Sugar 60g Egg Yolks 3 Milk 400g Girardons 7 Egg Whites 3 Caster Sugar 50g Animal Whipped Cream 330g Preserved Fruit 50g Raisins 50g Cointreau 40g Sponge Cake

Methods

1. Soak the jellies in at least five times the amount of ice water until soft.

2. Soften the cream cheese by heating under water, add powdered sugar and continue heating until 70℃, then add the softened custard and mix well.

3. Add granulated sugar and a little water and cook to 121℃, then add the egg white and beat together to form an Italian egg white, then add it to Method 2 and mix well.

4. Animal whipping cream whipped, added to the method 3 mix well, then add candied fruit, raisins, Cointreau orange wine mix well, that is, for cheese mousse batter.

5. Spread the sponge cake on the bottom of the mousse ring, then pour the cheese mousse batter into the mold, and refrigerate until solid.

Remarks

Serving size: 1 9-inch cake

Matcha and wind mousse

Raw materials

Gelatin 10 slices of animal whipping cream 350 grams of milk 210 Weeks of coconut milk 350 Weeks of matcha tea powder 4 grams of sugar 80 grams

Practice

1.Gelatin slices soaked in iced water, wait for softening and set aside for use.

2. Stir in the whipping cream and beat until it turns white.

3. Whisk together the milk, coconut milk, matcha powder and granulated sugar, then heat over low heat until the sugar melts.

4. Add the softened custard from recipe 1 to recipe 3 and mix well.

5. Let the semi-finished product from recipe 4 sit in a bath of ice water until it thickens, then add the whipped cream from recipe 2 and mix well.

6. Pour into molds and place in the freezer.

7. Remove from the mold before serving

Tiramisu

Ingredients

1. 6 slices of Choco Pie 2. 1 cup of espresso Coffee 20 grams of coffee 3. 75 grams of sugar 75 grams of water 75 grams of water 4. 2 slices of giardiniera 5. 200 grams of marscapone cheese 6. 150 grams of animal whipping cream 7. cocoa powder

Methods

(1)Cut 3 slices of chocolate pie into the same size as the mousse model, and the other 3 slices into smaller sizes than the model, and soak the gelatin slices in ice water for later use.

(2) Mix the espresso with the coffee liquor and set aside, and mix the sugar with the water until the sugar is completely melted.

(3)Drain the custard and heat it over water until it melts at 50℃, then add it to the sugar water and mix it well, then add the mascarpone cheese and mix it well.

(4)Beat the whipping cream until it reaches 6 points, and mix it with the ingredients of the recipe (3) to form the filling.

(5) Dip 1 slice of chocolate pie of the same size as the model of recipe (1) into the coffee mixture of recipe (2) for a few minutes, then take it out and put it back into the model, then pour in the filling of recipe (4), then put in 1 slice of slightly smaller chocolate pie soaked in the coffee mixture, and then pour in a layer of the filling until it is full.

(6) Chill in the refrigerator for 2 hours until completely set, then remove from the mold and sprinkle a layer of cocoa powder on top.

Taiwanese Tiramisu

Raw materials

Chocolate force sponge cake 1 cheese mousse filling 1150 grams Coffee liquor sugar solution 500 ㏄ unsweetened cocoa powder moderate

Practice

1. 8-inch round cake molds, chocolate sponge cake cut into a round body of the two cakes, in the cake molds into the first round piece of chocolate cake, evenly brushed with coffee liquor sugar on the surface. the first round chocolate cake in the cake mold, and brush the surface evenly with the coffee liquor sugar mixture.

2. Pour about 1/2 of the mousse filling on top of the chocolate cake, then use a spatula to smooth out the cake, place the second slice of chocolate cake on top, pour in the rest of the mousse filling, and then place it in the freezer for about 1 hour.

3. When the frozen cake is ready, use a torch to release the round cake mold.

4. Sprinkle the sifted unsweetened cocoa powder evenly over the top of Method 3 to finish.

Nut Bread

Raw Materials

Wheat flour 500g, flour 150g, sunflower seeds 25g, walnuts 25g, peanuts 25g, almonds 25g, eggs 150g, butter 50g, vanilla extract 1g, sugar 100g

Methods

1. Place sunflower seeds, walnuts, peanuts and almonds in the oven and roast. Put the sunflower seeds, walnuts, peanuts and almonds into the oven and roast them, then take them out and cut them into pieces;

2. Put the flour, egg, sugar, butter, vanilla and water into a basin and mix them together;

3. Put the flour into the dough and make it into a dough of suitable hardness and softness, then cover it with a wet towel and put it in a warm place to ferment;

4. Sprinkle the panel with a little bit of flour and knead the dough with the nuts;

5. Make small bread blanks that weigh 50g each;

6. Brush the baking dish with butter and arrange the bread in it.

7. Brush with egg wash and bake in the oven for about 30 minutes.

Onion Bread

Ingredients

Wheat Flour 250g Milk 75g Onion 50g Butter 25g Yeast 2g Sugar 25g Salt 2g Fennel Seeds 1g

Methods

1. Onion, cleaned and chopped. Melt the yeast powder with a little warm water;

4. Boil the milk and pour it into a bowl, add sugar and salt, stir well and let it cool;

5. Stir the flour, milk, onion, fennel and yeast powder into a bowl;

6. Stir until it is smooth and strong and then cover with a damp towel, put it in a warm place to ferment for about 45 minutes and knead it into a batch of bread;

7. Butter the molds and put the batch into the oven, and then put it into the oven. Put the bread into the mold and bake in the oven for about 1 hour to cook.

Egg Tart

Raw Materials

Eggs 200g Condensed Milk (sweet, canned) 150g Ghee 50g Wheat Flour 130g Baking Powder 2g Salt 2g Sugar 25g

Practice

1. 3 Eggs, 1 Yolk, whisk together in a bowl;

2. Boil 150g of water, add the sugar. Add the sugar and make sugar water;

3. Pour the egg yolk mixture, sugar water and ? cup of condensed milk into a container, mix thoroughly and put it into the refrigerator to chill, set aside;

4. Mix the shortening, a little salt, baking powder, flour and water thoroughly, make a dough, divide it into 12 equal parts and press it into a round shape on a panel;

5. Put the flattened dough into a tart mold and straighten the edges;

6.

6. Take out the egg yolk mixture from the refrigerator and pour it evenly into the tart crust, 8 minutes full, then put it into the oven and set the temperature at 200 degrees for 20-25 minutes.