Equipment: egg beater (electric or manual), stainless steel or plastic container, cake mold, fruit knife, etc.

Ingredients: whipped cream 125G (Anjia or Nestle), 50G moose powder, one steamed cake, 2 packets of sugar, fruit (yellow peach or strawberry), sugar beads, etc.

1, send cream:

Pour 125G (I don't know how to convert it, but generally pour 200ML) of frozen cream into a large container, add appropriate amount of white sugar according to personal taste, and stir it clockwise (or counterclockwise, in the same direction anyway, don't stir it at will) with an egg beater until the cream is viscous and semi-solid, and the container will not fall off at once when pouring.

This is the most critical and difficult step, not only technical work, but also manual work. "Anjia" cream is easy to pass, and it takes about ten or twenty minutes to beat it with a manual eggbeater in winter, but it is not easy to buy in the market. Nestle's whipped cream is more common, but it is also more difficult to deliver. It is estimated that electric egg beater must use 5- 10 minutes, or his hands will be sore.

The skills and key points of delivering cream are: always keep the temperature of cream below 10 degrees. If the room temperature is high, send it for a while and then put it in the refrigerator to cool down. It is easier to send more sugar and keep the same direction.

2. Dice the cake embryo and fruit;

Cut a steamed cake with a thickness of 0.5- 1CM with a fruit knife and put it in a cake mold for later use. Dice strawberries and yellow peaches and slice them for use.

In this case, 50G chocolate mousse powder is not mixed with 100ML warm water, and is stirred evenly until it is dissolved.

Note that the temperature of water should not be too high or too low. Excessive temperature will affect the quality of whipped cream. If the temperature is too low, moose soup will easily congeal into lumps. In case the moose soup does accidentally agglomerate, there is a remedy: heating it in water. Fortunately, the solid-liquid transformation of moose is reversible.

Difficult, just be patient.

4. Mix the ingredients into the mold.

Add moose soup into whipped cream, stir until smooth, pour in diced fruit, stir well, and pour into the prepared cake mold (steamed cake at the bottom).

5. Mounting and drying.

Put the embryonic form of Mu Si cake in the refrigerator 1 hour, take it out, and decorate the surface with cut fruits, sugar beads and chocolate.

Matcha cheesecake making materials: cream cheese 150/ butter 100g/ milk 150g matcha powder 6g/ corn flour 20g/ low flour 15g egg yolk 40g (about 2 pieces)/fine sugar 35g protein 120 (about 3 pieces) Heat and melt material A in water, and stir evenly. 2. Sieve material B, then add egg yolk and 35g fine sugar. 3. Add sugar to the egg white and stir until it is wet and frothy, then add the cheese batter and stir for several times. 4. Pour the batter into the mold, preheat the oven at 150℃, bake in hot water for 30 minutes, then turn off the fire and continue baking for 30 minutes.

Fruit pie method:

& lt pie type >

Low-gluten flour 100g, butter 50g (salt-free), sugar 25g, eggs 1/2.

& lt almond cream >

60g almond powder, 50g butter, 40g sugar, eggs 1/2, brandy 1 spoon, corn starch 1 spoon.

50 grams of cheese 50 and 20 grams of honey.

& lt fruit >

Strawberry, monkey peach, yellow peach, right amount.

& lt glass window >

60g apricot jam, 1 spoon cold boiled water.

1 is tart type. Put the butter that has returned to normal temperature into a basin and beat it into cream with an egg beater.

Add sugar and stir until the sugar has no graininess.

2 After the eggs are beaten into the bowl, pour in 1 and mix well. Add the sieved flour, gently mix the flour into dough, and put it in a plastic bag for refrigeration for more than 30 minutes.

3 Make almond cream. Put the butter that has returned to normal temperature into a basin, beat it into cream with an egg beater, and add sugar until it is soft and white.

4 Add eggs and almond powder, then add brandy and corn starch and stir well.

Spread a thin layer of butter on the egg tart mold, take out 2 pieces of dough, dip it in flour and spread it on the egg tart.

Level the egg tart mold by hand. Make a lot of holes in the whole bottom with a fork. You can also use olive sticks. Chinese olive

After the dough is cooked, cover the top and bottom of the dough with a layer of plastic wrap. Roll the dough to a thickness of 4 mm and remove the lid.

Plastic wrap is spread in the egg tart mold.

6 Pour 4 into 5 li, and after the surface is smooth, put it in a preheated oven at 180℃ for 20~25 minutes. Take it out to cool.

7 is cheese cream. Soften cheese in microwave oven, add honey and stir well.

After 8 is completely cooled, the surface of 6 is coated with 7. Then put strawberries, monkey peaches and yellow peaches. Cold boiled water for apricot jam

Adjust to a uniform viscosity and apply it to the surface of the fruit with a brush.

Tiramisu

Cake material:

4 whole eggs, 80 grams of low-gluten flour, 80 grams of sugar, 20 grams of butter, 1 teaspoon of cake oil (I don't admire this kind of thing, but the master insists, I can't help it! )

Mousse material:

200g of whipped cream, cream cheese 100g (the most authentic is Italian Maersk Capone cheese), Geely powder 10g, 60ml of milk, fresh lemon juice 1, a little.

Impregnation:

Rum 1 bottle cap, coffee wine 3 bottle caps, a bag of instant espresso, water 100ml.

Decorative materials:

Appropriate amount of fragrant cocoa powder and finger cakes

Exercise:

Add sugar to the egg and stir until it becomes thick. Sift in low-gluten flour and stir until smooth and free of powder particles.

Add the cake oil and the dissolved butter and stir well.

Bake in a preheated oven at 200 degrees for 20-25 minutes.

After the cake cools, cut off the coke skin at the top and bottom, and carefully cut the cake into two pieces.

One of them was cut into about 7 inches.

Whip the whipped cream until it is neutral and frothy.

Put the cream cheese in a little fresh lemon juice and stir until fluffy.

Mix milk and egg yolk, heat and dissolve gelatine powder (not too high), pour cheese in several times and mix well.

Mix the whipped cream and cheese and stir well.

Mix the impregnating materials evenly.

In an 8-inch mousse circle, coat a cake with half of mousse, then coat the cut cake with dipping sauce, scrape the other half of mousse with a plastic knife, and put it in the refrigerator until it becomes hard.

Take the cocoa powder out of the Mu Si ring and put it in a fine-hole filter. Spread cocoa powder evenly on the surface of the cake.

Gently press the pattern on the cake surface with the back of the knife.

Then use whipped cream as glue and stick a circle of finger cakes around the cake.

Just do it.

Authentic Tiramisu uses finger cakes as the bottom of cakes, similar to sponge cakes.

If you want to use cake, follow the sponge cake method.

Egg pudding

Ingredients: egg pudding powder 300g, fresh milk 1000g, clean egg shell (can be used for 8 times ~ ~ if you like, you can use a mold) ~ ~ ~

Exercise:

1. Boil the milk to about 80 degrees (what is 80 degrees? Anyway, it will only take a while to cook ~), add pudding powder (available at Baijia), and stir evenly with an egg beater (manually) until there are no powder particles.

2. Prepare to remove the clean egg shell at the top, turn off the heat after the milk is slightly boiled, and pour in the pudding milk.

(3) placing at room temperature or refrigerating, cooling and solidifying, and eating ~ ~ ~ ~

Almond and coconut milk diced fruit

Ingredients: a small jar of almond dew, a small jar of coconut milk, agar, cherry (I use the most common Lulu almond dew and coconut juice).

① Take 10g agar (one quarter of a bag of agar on the market) and soak it in cold boiled water for10min.

2. Wash the cherries and remove the branches and leaves.

③ Pour the soaked agar, almond dew and coconut milk into the pot, boil it over high fire and stir it properly to make the agar dissolve better.

4. Pour the boiled milk into a big container and add a little oil. When the milk is a little cold, put cherries every once in a while.

Tip: arrange the cherries neatly when stacking them so that they can be cut with a knife at last.

⑤. Leave it at room temperature for a while. When the temperature of milk reaches room temperature, put the container into the cold room of refrigerator, and take it out after ice 1 hour or more.

6. Shake the container, and you can find that the pudding inside can be separated from the container wall, which is basically enough. Next, cut the cherry into small pieces according to the gap with a knife. After serving, pour some chocolate sauce or honey to improve the taste.

Mango Pudding

Ingredients: mango 350g (about 5 medium mangoes), milk 250ml, whipped cream 125ml, gelatin powder 15g, sugar 50g.

1) Beat the whipped cream and mango into a paste with a blender (some recipes will say sieve, but I don't think it is necessary. Although the taste is smoother after sieving, it is a pity that the filtered fiber is not affected. And it doesn't affect the taste d, so I hope to keep the original taste as much as possible ~ ~)

2) Boil the milk and sugar in a small pot until the sugar melts. You can add 60ml of water to the gelatine powder and stir it together after the milk temperature drops ~ ~

3) Mix mango sauce and milk together ~ ~

4) Pour into the prepared container and refrigerate for more than 3 hours ~

strawberry pudding

Raw materials: fresh strawberry 100g, jam 100g, whipped cream (available in supermarket) 1l, sugar water and gelatin 60g.

1) Add water to gelatin, melt it in warm water, and then add fruit juice.

2) add pectin to strawberries, just cover with straw mold and freeze for a while.

3) Beat the cream evenly, add the remaining pectin into the cream, put it into the selected container, freeze it (plate, bowl or other container), and then pour it into the plate to become cream jelly.

4) Gently cover strawberry jelly with custard.

5) You can sprinkle some jam as you like.