2. Coat the pan with a thin layer of oil. Scoop a spoonful, spread it into a round cake, and spread as much as possible. Turn on a small fire. When frying until golden, turn over and continue frying until golden. Take out the pan, spread the cheese evenly on the bread, and then fry two cakes of the same size as the first one in the same way. Take out the second piece after frying and cover it directly on the bread that has just been sprinkled with cheese. The third block uses the same method.
3. After all three pieces are made, you can plate and cut into pieces.
500g of pumpkin, 50g of whipped cream, 0g of sugar10g, 0g of medlar10g of raisin10g of colorful honey beans10g.
1. Peel pumpkin, cut into pieces, and steam on a steamer for 20 minutes;
2. Soak raisins and medlar in warm water, carefully wash off the dust on them, and cut honey beans into small grains;
3. Add sugar to the whipped cream and beat it into a paste with an eggbeater;
4. Press the steamed pumpkin into pumpkin puree with a spoon;
5. Mix raisins, medlar and honey beans in pumpkin puree, and leave a little raisins and medlar for later use;
6. After cooling slightly, mix in whipped cream;
7. Pour the evenly stirred pumpkin puree on the lettuce and carefully draw a line on the outer layer with a fork to make a cake shape;
8. Finally, decorate with raisins and medlar and drop some salad dressing.
Low-gluten flour 1000G, liquid maltitol 1000g, egg 1000g, aspartame 5g, pumpkin powder 100g, cake oil 40g, clear water 400g and scooping water 5g.
Production steps:
1. Beating: Put eggs, liquid maltitol, protein sugar and water into a beater, stir at medium speed, and then add cake oil. After the cake oil is dissolved, slightly add water to the paste, slowly add water several times, and stir at high speed to increase the volume of the egg liquid to 2 ~ 3 times.
2, paste mixing: after the egg liquid is beaten, slow down the speed of the eggbeater, pour in flour and pumpkin powder and stir evenly to avoid too long time to avoid egg paste.
3. Mold filling: paste the eggs into the mold, and the filling modulus accounts for 2/3 of the mold volume.
4. Baking: put the baking tray in the oven and bake it at 220℃ with a primer. When the cake swells, put it on high fire 2 10℃, turn off the fire, and take it out when the surface is golden yellow.
5. Brush oil: Brush a thin layer of cooked oil on the surface of the cake.
6, demoulding: cooling and packaging after demoulding to obtain the finished product.