Desserts are made in a variety of ways, what skills do you need to pay attention to when making desserts? In the end, how to do dessert is delicious? The following is my dessert for you to organize the production method, I hope to help you.

How to make dessert Cr?me Br l?e

Recipe Description Cr?me Br l?e is a traditional French pastry with a crunchy caramelized crust and a creamy, pudding-like, soft interior that is very tasty - even my girlfriends, who don't like desserts, had a blast!

Ingredients

2 egg yolks, 30g of granulated sugar, 120g of light cream, 50g of milk, 14 spoons of vanilla powder

Directions

1, egg yolks and sugar whisked (not foamy, vertical whisk around the circle mixing)

2, light cream and milk heated to a slight boil. Add the appropriate amount of vanilla powder, stir well.

3, slowly add the cream mixture little by little into the egg batter, mix completely, pay attention to the mixing time do not foam.

4, step (3) of the liquid sifted 2 times, add the baking bowl (my words for the first time is to use a general strainer, the second with rippling oil spoon filter, very fine)

5, if the liquid surface has a little bubble, with a flame-throwing gun slightly burned disappeared.

6, preheat the oven to 170 degrees, put more than 1/5 of the height of the baking bowl of water in the baking dish, the baking dish in the middle of the lower layer, put a piece of cloth in it. Place the bowl on the cloth and bake for 20 minutes.

7, after baking, take out the baking bowl, a little shake, you can find like pudding has been solidified, cool, put in the refrigerator for half a day.

8, before serving, remove, sprinkle slightly crushed baked brown sugar (100 degrees for 2 minutes), with a blowtorch to caramelize.

Tips

1, strain carefully, the non-fine part completely filtered out.

2, if you do not have a flamethrower to bake the caramel, sugar sprinkled with the top layer of the oven to bake can also be, but the effect is not as good as a flamethrower, or you can also use a high concentration of white wine on the surface of the buds pour a little, and then burned with the fire a little.

How to make dessert dessert crepes

Ingredients

One and a half eggs, milk 100ml,, 50ml of low-flour, 10g of butter, 10g of sugar, a little salt

Practice

1. low-flour sifted in a basin, dug a hole in the middle of the amount of half of the milk, whisked

2. the other half of the milk, add The other half of the milk, add the beaten egg, salt and sugar, stir well

3. Pour the whisked egg and milk mixture into the batter, mix well into a relatively thin liquid.

4. Melt the butter, add a little bit of the batter liquid and mix well, then pour the original batter and stir well

5. Strain the batter and leave it for half an hour

6. Pour a little bit of oil into the pan, about the size of a 50-cent coin, and then wipe with a paper towel to spread it all over the pan

7. Heat the pan until it is slightly hot and pour the batter into it, rotating it so that the batter is spread all over the bottom of the pan

7.

8. Return the pan to the heat and cook over medium heat until bubbles form on the surface, the edges are browned, and the pancake slides freely in the pan, and the reverse side of the pancake is browned

Tips

1. Sift the flour, beat the eggs as much as possible, and if the weather is very cold, warm the batter a bit, to prevent it from clumping up when mixing the butter into it. 2. Batter strained and left to stand in order to make him more integrated and delicate, after standing need to be slightly stirred to prevent the bottom layer of batter too thick. 3. oil only need to pour a little bit at the beginning on it, do not have to add every time, a piece of fried to wait for the pan a little cold and then add the next tablespoon of batter to fry the next piece of 4. if the egg is very sensitive to the smell of very sensitive can be added to the batter 1/4 tsp. vanilla powder, you can remove the fishy smell of the egg 5. I used the IKEA 39 dollars that pan, very good

Desserts of the production method of strawberry chocolate Lollipop materials

fresh strawberries, roasted almonds, chocolate

Method

1, strawberries washed into lightly salted water soaked 10-20 minutes, fished out with kitchen paper towels to dry the water;

2, pre-roasted almonds in a plastic bag, with a rolling pin to crack;

3, sieve off the fine powdered almonds with a funnel net, leaving a large particles spare;

4, chocolate 4-5 slightly chopped with a knife;

5, chopped chocolate in a bowl, covered with plastic wrap, into the microwave oven microwave for 20 seconds -40 seconds (halfway out of the mix);

6, microwave a good chocolate sauce cooled a little bit, strawberry end of the toothpick inserted into the chocolate sauce, evenly placed in the? Rolling?

7.

Tips

1, the choice of fruit after washing, to dry or dry water;

2, almonds to be baked (fried) beforehand, better, no almonds, you can use walnuts, peanuts, etc. Instead of;

3, in principle, a variety of chocolates can be, but it's best to use the quality of the better, the flavor of the chocolate, such as the Dove Nut, milk chocolate, etc.;

3, the principle of all kinds of chocolate, but the best choice of the better quality, taste of the chocolate, such as Dove nuts, milk chocolate, etc.;

4, microwave chocolate cover plastic wrap, using normal temperature can be, midway stirring, so that it is heated evenly;

5, microwave good chocolate sauce is very hot, it is best to cool slightly, otherwise it is easy to put the strawberry skin? Scalded? affect the taste, if not yet done chocolate sauce solidification le, you can re-microwave a few seconds;

6, no wax paper with plastic wrap can also be used, mainly to prevent sticking;

7, to choose the caliber of the large and shallow bowl melting chocolate, too deep bowl will waste too much chocolate sauce;

8, the finished product into the refrigerator to accelerate the solidification of the chocolate sauce, make it become crisp;

9, if the toothpick is not beautiful, you can slightly decorate and then use.