Known as stolen bread in Germany,

According to legend, it was specially prepared by local people in Leisden, Germany, to celebrate Christmas.

In Germany, there is even a "Miss Stallone Election".

Imitate the manger when Jesus Christ was born,

A large amount of powdered sugar is sprinkled on the surface, symbolizing the snow in June+February of 5438.

Usually Germans bake them and wrap them in plastic wrap.

Standing at normal temperature for 4-6 days,

Or put it in the refrigerator for 3-6 months until the flavor is completely mature.

When selling or giving away, a cross knot symbolizing the cross will be tied with a ribbon on the outer packaging.

Slice it with a knife when eating.

So you can enjoy delicious bread.

It is said that Stollen was the bread of Jesus' childhood Christmas. This classic Christmas bread has been popular in Europe for more than 300 years. It is said that the shape is based on Jesus' pillow, and the bread is rich in dried fruit. The best time to eat this kind of bread is 3 or 4 days after baking. The unique solid taste and icing on the surface of bread are definitely worth your own taste.

Donazi

Donazi is what we call fried bread. Donuts are donuts. The method is as follows: 500g of high-quality flour, 5g of yeast10g, 0g of sugar150g, 5g of salt15g, 50g of eggs, 80g of milk powder, 5g of modified extrusion (S-500) and 30g of butter. Use a special touch tool to carry doughnuts, put them on the frying net, and put them in the fermentation room for about half an hour. Heat the frying oven to 180℃, fry both sides golden, take out and let cool. Chocolate melts in warm water. Add doughnuts, stick chocolate on them and sprinkle a chocolate pin on the surface.

Mousse cake

It is gelatin condensed from cheese and whipped cream and can be eaten without baking. Is the representative of today's high-end cakes. It should be refrigerated at low temperature in summer, and it can be stored for 3-5 days without refrigeration in winter.

Mousse, like pudding, is a dessert, softer than pudding and melts in the mouth. The most important ingredients for mousse are agar, Geely powder, jelly powder and other jelly materials. Now there is also special mousse powder. In addition, the biggest feature of the production is that the protein, egg yolk and whipped cream in the formula should be mixed with sugar alone, and then mixed together and stirred evenly, so the texture is softer, a bit like whipped cream. The jelly used for mousse is animal glue and needs to be preserved at low temperature.

Mu Si also refers to colloidal substances.

Mu Si Mu Si, features: no cooking, no conditioning, direct operation, both warm and cold water, neutral mousse powder can be matched with puree or concentrated jam to change the taste of Mu Si. Stable quality can prolong the shelf life of products and become mousse cream as a stabilizer of fresh cream.

Mousse cake first appeared in Paris, the capital of food. At first, the masters added various auxiliary materials to the paste to stabilize it, improve its structure, taste and flavor, and make its appearance, color, structure and taste varied, making it more natural and pure. After freezing, it tastes endless and becomes the best in the cake.

[Edit this paragraph] Production

Add sugar to the egg whites, cream and condensed milk in the container. (You can add fruit, hard cut it into extra-small dices, peel oranges and so on, and then cut it, which is more troublesome. ) Beat well with an egg beater. Be careful not to use chopsticks instead. The pulped pulp should be sticky. Then prepare a container with the shape you like. Brush the side of the container with salad oil for easy removal. Pour the pulped pulp into a container.

Making strawberry mousse;

Preparation of cake embryo in advance:

The bottom of the cake embryo needed to make strawberry mousse cake needs to be baked in advance and cooled for later use. If you find it troublesome to bake the bottom embryo of the cake, you can also use broken biscuits and butter instead.

Cake embryo raw materials:

Five eggs

Sugar100g

Cake powder 100g

Butter 15g

In addition: if you like chocolate cake base, you can add 30 grams of cocoa powder.

Production method: 1. Mix eggs and sugar, and stir thoroughly with an egg beater;

2. Add the cake powder and continue to stir evenly;

3. Finally, add cocoa powder and butter and stir evenly;

4. Pour into the baking tray and put it in the oven. The oven temperature is set to 150℃ and baked for 15 minutes.

5. The cake embryo is golden yellow and let it cool for later use.

Raw materials we need:

60 grams of sugar

300g strawberry pulp

Fish film 35g

200g whipped cream

Tools we need:

Egg beater (electric or manual)

Container (for stirring whipped cream and mixed ingredients)

Small pot (for heating chopped strawberries)

Cake mold (if you don't have a special cake mold at home, you can use a storage box like a lock instead)

Heating gun (cake demoulding test, heating the lower outer wall will make the cake edge more beautiful, if you don't have it at home, you can use a hot towel to cover the demoulding)

Production method:

1, making intermediate Mu Si layer:

(1) Pour 200g of whipped cream into a container and beat it with an egg beater until it is thick.

(2) Add 200 grams of chopped strawberries and 40 grams of sugar into a small pot, heat it on the stove (in order to keep the temperature from being too high, it can be heated in water), stir it while heating until the sugar is completely melted, and put it on the stove after melting;

(3) Prepare a basin of ice water, put 20g fish film (4 pieces) and soak it until it is as soft as vermicelli.

(4) Mix whipped cream, crushed strawberries and fish film, and gently stir until uniform.

2, cake mold:

(1) Take out the cake blank prepared before and press it into the desired shape with a mold;

(2) a mixture of whipped cream, crushed strawberries and fish film which is evenly stirred before injection;

(3) A gap of about 1.5cm is left at the top of the mold to prepare for filling the final jelly layer;

(4) put the semi-finished product into the refrigerator and freeze it for at least 40 minutes until the middle layer is solidified and no longer in a liquid flowing state.

3. Preparation of strawberry jelly layer:

(1) The semi-finished products can be operated in front of the refrigerator;

(2) The steps are the same as before. We need to add100g chopped strawberries and 20g sugar to a small pot, heat it on the stove (in order to keep the temperature not too high, it can be heated in water), and stir it while heating until the sugar is completely melted, and then put it on the stove;

(3) Prepare a basin of ice water, put it in 15g fish film (3 pieces) and soak it until it is as soft as vermicelli.

(4) Mix the chopped strawberries with the fish film, gently stir until uniform, cool, and wait for the semi-finished cake to be frozen and shaped from the refrigerator.

4. The last step:

(1) After the semi-finished product is taken out of the refrigerator, add the finally cooled strawberry puree;

(2) Continue to freeze in the refrigerator. This time it will take at least 20 minutes, and it will be frozen.

5. Final modification:

(1) After the Mu Si cake is fully formed, take it out of the refrigerator, remove the redundant cake bottom embryo, and slightly decorate it with a knife;

(2) heating the outer wall of the mold and demoulding; If you use a fresh-keeping box, carefully take the cake out of the fresh-keeping box with a knife. )

(3) Finally, make the final decoration with fresh fruits of the season. Of course, it is best to use strawberries!

The Method of Chocolate Mu Si Cake

Step one: make cocoa cake. 2 eggs (large size), 40g sugar, 40g low-gluten flour, cocoa powder 10g butter.

(excluding salt) 10g.

The practice of cocoa sponge cake:

1 preparation steps. After mixing flour and cocoa powder, sieve twice for later use. Fold the oven paper into a 20X20 box.

On the baking tray. Melt the butter. After a layer of melted butter is lightly coated on the inner side of a ring cake with a diameter of 18cm,

Put it in the refrigerator for later use. Preheat the oven to 170 degrees.

2 put the eggs into the basin and break them up with an egg beater. Put another pot with 60-degree hot water, and beat the egg pot on it.

Egg liquid. After foaming, add sugar and continue stirring. When the amount of egg liquid is 3 times, remove the hot water basin below. Keep beating eggs

Liquid, until the egg liquid stirred by the eggbeater falls, you can write numbers and clearly see the traces of numbers.

Pour the sifted flour and cocoa powder into 2 bowls and gently stir with a flat shovel. The powder is gone. Add butter and stir gently.

4 Pour 3 into the stacked cartons on the baking sheet, smooth the surface with a spatula, and bake in the oven for 10~ 15 minutes. Take it off and put it down after baking.

Let the cake cool.

Step two, make chocolate mousse.

Formula: Gelatine 6g) 6 powders, 3 spoonfuls of water, 80g of chocolate,

Milk 1 20ml, rum1teaspoon, 2 egg whites (large size), 60g sugar, 200g fresh whipped cream.

Put 1 Geely powder into a bowl, sprinkle with water and mix well. Chop up the chocolate for later use.

2 Heat the milk in the pot and take it out before boiling. Be careful not to boil the milk.

3. Pour chocolate and rum into 2 bowls, dissolve and mix well, then pour 1 and mix well for later use.

4 Beat egg whites and cream in 2 pots respectively. Beat both until the foam is stirred with an egg beater to form foam in the basin.

The degree to which the horn can withstand.

5 Add the beaten cream and egg white into 3 bowls respectively, and gently stir well.

6 put the cocoa cake into the ring insole, pour in 5, and put it in the refrigerator for refrigeration and solidification.

7 take out 6 and decorate it. Can be decorated according to personal preference.

Ingredients: white chocolate ... 50g whipped cream ... 75ml (recommended Nestle whipped cream! )

cocoa powder ..............................................................................................................................................................................

Exercise:

1, white chocolate is heated and melted in water, and whipped cream is formed until it is dry and frothy.

2. Mix a small amount of whipped cream and white chocolate evenly, then add the remaining whipped cream and continue to mix evenly.

3. Put the evenly mixed mixture into a flower squeezing bag, squeeze it into a A Mu Si cup, and sprinkle with cocoa powder.

Tips:

White chocolate is easy to burn when heated directly on fire, but it will not melt when heated in water. The microwave oven can also melt white chocolate by breaking it into small pieces, putting it evenly in a porcelain bowl, then adding a little milk and heating it in the microwave oven. As for the heating time, you can control it yourself according to the amount of chocolate.

Mousse is made of whipped cream, and white chocolate is put in to add flavor and sweetness. You can also match it yourself according to your personal preferences.