Soymilk material: 50g black beans, 20g walnuts, sesame 10g, and water (refer to the instruction manual of soymilk machine for water silly boy).
Bean dregs cake material: bean dregs, glutinous rice flour, sugar and oil.
Exercise:
1, soybean milk material, black bean, walnut, sesame.
2. Wash black beans 6 hours in advance and soak them soft.
3. Put the materials into the soymilk machine, and add appropriate amount of water according to the instructions to make soymilk.
4. Filter soybean milk and bean dregs for later use.
5. Add appropriate amount of glutinous rice flour and sugar to the bean dregs, and stir with chopsticks while adding until the bean dregs can be kneaded into dough, which requires about100g of glutinous rice flour.
6. Knead the mixed bean dregs powder dough into a dough with a proper size, make it into a cake, heat it in a frying pan, add a proper amount of oil, add the bean dregs cake, and fry until both sides are golden. Can be served with condensed milk and jam.
Tips:
Soymilk can be salty and sweet. If you don't like sugar, you can add laver and shrimp skin to make salted soybean milk. If you don't like sweetness, you can add eggs, flour and chopped green onion to make salty puffs.
50g cream, water 125ml, salt 1.5g, 3g fine sugar, 75g low-gluten flour and 2-3 eggs (the dosage is adjusted according to the consistency of batter).
Puffs' practice:
1, cut the cream into small pieces, add water, salt and fine sugar, and heat until it boils.
2. Pour the sieved flour once, heat it with low fire, and stir it quickly until there is no powder;
3. Add a little egg liquid and batter and mix well, then add a little egg liquid and mix well;
4. Until the consistency of the batter slips off the spoon to form an inverted triangle;
5. Squeeze it onto the baking tray with a piping, and use a straight or flower-shaped piping. If not, a small spoon will do.
6. Put the baking tray in the oven, either in the middle layer or in the lower layer, and bake at 200 degrees for 30 to 35 minutes. (The temperature is adjusted according to your own oven)
7. Cut a small mouth at one third of the puffs;
8. Squeeze into the cheese sauce, or squeeze into the cheese sauce at the bottom of puffs with small mouths:
1 whole egg, 50g fine sugar, 25g low-gluten flour, 250g milk, 10g butter.
The practice of Casta sauce:
1. Stir the eggs and fine sugar until they turn white;
2. Add low powder and stir evenly;
3. Boil the milk until it boils, pour it into the batter twice and stir evenly;
4. Put it on the fire and continue to heat it. Keep stirring to prevent the pan from sticking until the batter is thick;
5. Add butter while it is hot, stir well, cover it or cover it with plastic wrap, and let it cool to make blueberry cake (8 inches).
Materials:
2 pieces of 8-inch sponge or Qifeng egg, 200g canned blueberry, 6g gelatin film, 250g fresh cream and proper amount of blueberry jam.
Exercise:
1. Make 8-inch sponge or Qifeng cake first, and I will omit the process.
2. Slice the cake;
3, the bright film is soft and has blisters for standby;
4. Fresh cream is refrigerated and sent to use;
5. Heat the canned blueberry to 45-50 degrees, add the soaked bright film and mix well;
6. Remove from the fire, put the pot into cold water, stir and cool, and add whipped cream;
7. What it looks like after mixing;
8. Put a cake in the screen circle. I didn't have a screen ring, so I turned the movable bottom cake mold upside down. The cake is slightly smaller than the screen wire ring;
9. Pour in 1/2 blueberry screen wire and smooth it;
10, put another piece of cake;
1 1, pour in the remaining blueberry sieve and smooth it; 12, put it in the refrigerator until the curtain cloth condenses. I don't have enough time, and the curtain cloth is not completely condensed, so it seems to have the effect of "melting";
13, take out, take off the screen ring, and decorate the surface with blueberry sauce and chocolate chips.
If there is no canned blueberry, you can use blueberry jam instead, but you need to add some lemon juice to taste.
Tips:
Blueberry, known as the "king of berries", is a nutritious and healthy fruit with high contents of amino acids, zinc, calcium, iron, copper and vitamins. It not only has good nutrition and health care function, but also has the functions of preventing brain nerve aging, strengthening heart, resisting cancer, softening blood vessels and enhancing human immunity. It has strong medicinal value and nutritional and health-care functions, and is listed as one of the five health-care foods for human beings by the International Food and Agriculture Organization.
It is best to choose animal cream for fresh cream. One is that animal-based cream is rich in flavor and good in taste, and the other is that plant-based cream is hydrogenated with vegetable oil, which is unhealthy. Frozen lemon cheesecake:
This cake doesn't need an oven. The menu was changed from Wen Yi. The cake should be eaten as soon as possible after it is taken out of the refrigerator.
Raw materials:
250g cream cheese, 200ml fresh cream, milk 100ml, Oreo biscuit 1 bag, butter 100g, half lemon, 50g sugar, and 3 drops of vanilla essence (or lemon essence).
Exercise:
1. Take out the cheese 2 hours in advance and put it back at room temperature.
2. Put the biscuits in a sealed fresh-keeping bag and crush them with a rolling pin, or put them in a blender.
3. Put the butter into the pot and melt the butter with low fire.
4. Add biscuit crumbs, stir-fry until fragrant, turn off the heat and put it in the pot to cool slightly.
5. The baked paper is spread at the bottom and around the cake mold. Break the fried biscuits and lay them flat on the bottom of the cake mold.
6. Cut the cheese into pieces, put it in a large bowl, pour 50 ml of milk, and beat the insulated water evenly with an egg beater.
7. Pour the cream into the bowl, 50ml of milk, and beat it into 7 with an egg beater for distribution (in summer, put the bowl and blender ready for delivery in the refrigerator to cool it, which will help to send it away). 8. Pour the beaten cheese into the cheese, squeeze the lemon juice, drop the essence, pour the sugar, and continue to beat until all the ingredients are mixed evenly.
9. Pour the cheese paste into the cake mold.
10. Smooth the surface with a spatula, cover it with a layer of plastic wrap, put it in the refrigerator and refrigerate for 3 hours before eating.
1 1. After taking out, it can be decorated with cocoa powder and fruit. I decorated it with mint leaves and cocoa powder. As for the shape of the flower, it is formed by cutting out the shape of the flower with baking paper and sieving cocoa powder to take it away. You can cut a more beautiful flower shape.
Cheese: rich in nutrition. They are products of concentrated milk. Cheese is rich in protein, B vitamins and calcium. It is also a high-calorie and high-fat food. In addition, lactic acid bacteria in natural cheese are good for the stomach. telephony application program interface
Raw materials:
80g of butter, 75g of low-gluten flour, 75g of high-gluten flour, egg yolk 1, sugar 10g, and 2g of salt.
Exercise:
1, butter is cut into small pieces and softened at room temperature;
2. Add sugar and beat it with an eggbeater;
3. Add egg yolk liquid in several times, mix well and add salt;
4. Sieving into powder;
5. Mix them together by hand to form a ball;
6, put in the refrigerator for more than 30 minutes;
7. Relax the dough and open a circle slightly larger than the cake pan;
8. Use a rolling pin to remove excess scraps and fork holes at the bottom;
9. Coat the bottom with a layer of egg yolk liquid and bake at 170 degrees for about 10 minutes until the germ cream is crisp.
Raw materials:
50 grams of germ, 2 eggs, 30 grams of sugar, 40 grams of butter, brandy and cherry jam.
Exercise:
1, butter softens at room temperature, and white sugar is added to send it away;
2. Blend 1/4 germ, and then add the egg liquid in stages;
3. Mix all the egg liquid, add the remaining germ and mix well;
4. Add 2 teaspoons of jam and mix well.
combine
1, squeeze a layer of germ cream and egg milk at the bottom of the cooling tower;
2. Code the cherry granules, and then fill the whole tower with egg milk;
3. Bake in the oven at 180 degrees for about 30 minutes;
4. Decorate cherries and pour cherry juice on the marble cake. Composition:
Low flour 125g, butter 125g, powdered sugar 90g, white sugar 30g, two eggs, cocoa powder 13g, milk 25g and butter 5g.
Mould:
Three-energy Roland model (non-stick).
Exercise:
1, sift with low flour, soften butter and break eggs.
2. Beat the fully softened butter (you can squeeze out a nest by touching it) with an egg beater at low speed, add powdered sugar and white sugar, and beat at high speed until the color becomes lighter and the volume expands.
3. Add the egg liquid several times and continue to stir. After each punch, join the next one. The beaten butter and egg paste should be loose and delicate.
4. Sieve the low flour several times and mix (or cut and mix) evenly.
5. Mix cocoa powder, 5g butter (softened) and milk evenly, take 1/4 the white batter finished in step 4, and mix evenly to form cocoa paste.
6. Add the white batter and cocoa batter into the mold alternately, stir them with chopsticks at will for a few times, scrape the surface flat and shake the bubbles for a few times.
7, 180 degrees, below average, after 30 minutes:
1, sugar powder can be made of white sugar if it is not available, but the finished product made of sugar powder tastes more delicate and melts in the mouth.
2, send butter, it is best to choose a deeper basin, do not use a too large basin, so as not to spill.
3. If the mold used is not non-stick, please see "Anti-stick treatment of common mold" in the left column of the home page.
4, heavy cream cake, mainly rely on butter to send the wrapped air, expand after heating, and expand with the cake, so the key is to send butter.
First of all, butter must be fully softened. You can easily poke into a nest with a light touch of your fingers (or chopsticks), that is, it is fully softened. If you feel resistance when touching, you need to continue to soften.
Butter that is not fully softened is not easy to be completely distributed, and it is easy to splash when distributed. Butter that is excessively softened into liquid will not be distributed because it loses its ability to wrap air. Therefore, it is necessary to master the softening of butter. If it is cooked the next morning, if the butter is taken out the night before, it will be softened at room temperature for one night. If the room temperature is too high, you should master it yourself. )
Secondly, the egg liquid should be added several times, and then added next time after being beaten evenly. Too much egg liquid at a time, it is not easy to beat evenly, which is easy to cause separation. After all the egg liquid is added and beaten evenly, the whole butter paste will look fluffy and delicate, otherwise it will not reach the designated position.
If you are worried that butter won't pass, you can add baking powder to increase the bulkiness. Carafuti cherry tart is suitable for 10 inch (23-25cm) baking tray.
The oven is preheated to 220 degrees, and the grill is placed in the middle of the oven.
Pasta materials: flour 1/2 cups (70g), salt 1/4 teaspoons (1g), 2 eggs, 2 tablespoons of sugar (30g), 3/4 cups of milk (180ml) and vanilla extract/kloc-.
Cherry material: fresh cherry 450g, butter 1 tablespoon (13g), sugar 2 tablespoons (30g), orange heart cake, 8-inch heart mold.
Materials:
Sweet orange slices: 1 orange, 1 tablespoon sugar, appropriate amount of water.
Golden sponge cake: 2 eggs, 3 yolks, 90g sugar, 90g wheat flour, vanilla extract 1g, 35g milk and 35g butter.
Exercise:
1, cut the orange into large pieces, about 6 pieces.
2. Add sugar and water until the orange slices are transparent, take them out and drain them.
3. Put the orange slices at the bottom of the mold.
4. Add the eggs, yolk and sugar into a clean basin.
5, small fire heating, foaming, pay attention to the fire can not be too big, can not paste.
6. When the temperature is too high, remove it from the fire and foam it with electric egg beater Expressway. After foaming, electric egg beater is used to rotate along the edge of the basin at a medium speed in a vertical state, so that the foam is concentrated to be very fine.
7. Add the sieved wheat flour and vanilla extract, turn it from the bottom of the basin and stir it evenly (at this time, you can preheat the oven to 160 degrees).
8. Put the butter and milk into the pot and heat it on the fire. When there are bubbles on the edge of the pot, take them out and gently pour them into 6 with a flat spoon.
9. Stir well and be careful not to bubble.
10, pour into the mold, bake in the oven 160 degrees for about 30 minutes, insert a toothpick in the middle of the cake and pull it out without cake liquid.
1 1, take out the upside-down buckle and let it cool. Can be decorated or eaten directly:)
PS: orange hearts are dedicated to people who deserve our love.
Decorative material: appropriate amount of powdered sugar (or add fresh cream or yogurt)
Exercise:
1, material.
2. Make batter first, break the eggs with sugar, and beat the egg liquid with a manual eggbeater until the color becomes lighter.
3. Sieve the flour and salt into the egg mixture and gently stir with the eggbeater.
4. Add vanilla extract to milk.
5. Slowly add the milk into the batter and stir evenly to form a smooth batter for later use.
6. Now deal with cherries. In traditional cherry Clafoutis, cherry is not pitted, but it will be more convenient to eat after pitted. I think it's very convenient to break the tail of the cherry with your hands and then take out the core with your fingers.
7. Heat the pot, add butter to melt, add cherry and stir well. After heating for about 2 minutes, the cherry will change color slightly. 8. Add sugar, stir well, and heat for about 1-2 minutes to melt the sugar into syrup.
9. Pour the processed cherries into the baking tray and spread evenly. If the pot you use can be put into the oven, you can directly pour the batter into the pot.
10, pour the batter into the baking tray, tap it twice, put it in the oven and bake for about 20 minutes. Pay attention to the bulging coloring of the batter. Take it out and eat it You can add powdered sugar, whipped cream, etc. According to your own preferences. It will be delicious after cooling, and cherries will be sweeter.