Rum Raises Pound Cake

Rum Raises Pound Cake is a pastry/dessert. The main ingredients are white flour, grapes, and wine. It has a sweet taste and is baked with an intermediate level of difficulty.

Ingredients:

Cake body: 80g powdered sugar, 100g unsalted butter, 120g flour, 3g baking powder, 20g almond flour, 2 eggs (room temperature) , 60 grams of dried raisins, appropriate amount of rum. Sugar water: 25 grams of water, 15 grams of rum, 10 grams of sugar.

Features:

Rum and raisin pound cake - the first choice dessert in the cold season.

Operation:

1. Prepare the required materials, fully soften the butter, soak the dried raisins in rum for more than 2 hours, and mix the low-gluten flour and baking powder Sieve and set aside.

2. Put the butter into a mixing bowl and add powdered sugar.

3. Beat the butter with a whisk until it becomes fluffy and white, so that the butter can fully cover the air.

4. Add the beaten egg liquid in four batches, stir evenly with a whisk and then add the remaining egg liquid. Mix thoroughly each time you add the egg liquid before adding the next egg. liquid.

5. Add the mixed and sifted low-gluten flour and baking powder.

6. Use a silicone spatula to stir the batter until it becomes shiny and relatively smooth (it will expand high and beautiful when baked, giving it a soft, dense texture that retains moisture).

7. Add the wine-stained dried grapes.

8. Stir evenly again.

9. Put the cake batter into the mold until it is seven-quarters full.

10. Preheat the oven to 170°C, set the middle layer, and bake for about 20 minutes until the surface becomes hard. Take it out and use a knife dipped in water to draw a line lengthwise in the center of the batter. Return to the oven and bake for another 30 minutes until the cake is golden brown.

11. Finally, boil 10 grams of white sugar and 25 grams of water in a small milk pot, turn off the heat and cool, add 10 grams of rum, and brush it on the entire cake while it is hot. The cake will Absorbs sugar water immediately.

Tips: 1. Fully whipping butter is also the key to making pound cake, so that the butter can wrap air when whipped, thereby achieving a fluffy effect on the cake

2. Add eggs The liquid must be added in portions to prevent the water and oil from separating during whipping and thus not being fully emulsified.

3. Let the finished pound cake cool and seal it in a plastic bag. Leave it for two or three days and wait for the oil to return before eating it for the best taste. You can also heat it in the microwave for a few seconds before eating. In this season, it can be stored at room temperature within two or three days, or refrigerated for a long time.

Matcha marble cake

Matcha marble cake is a pastry/dessert. The main ingredients are white flour and tea. It has a sweet taste and is baked with an intermediate level of difficulty.

Ingredients:

5 eggs, 90 grams of caster sugar (30 grams of egg yolk, 60 grams of egg white), 2 grams of salt, 70 grams of milk, 70 grams of salad oil, 100 grams of cake flour Gram, 10 grams of Uji matcha, a few drops of white vinegar.

Features:

Trial of ACAGT400 multifunctional electric oven - Matcha marble cake.

Operation:

1. Separate the egg yolks and egg whites and put them into the cooking machine. There should be no oil and water in the egg beater. Slowly increase the egg yolks and egg whites from level 1 to level 8 and beat. When it becomes dry and foamy, lift it up at a right angle and add fine sugar in three batches.

2. Add sugar, milk, and salad oil to the egg yolks, and beat evenly.

3. Sift in the flour and salt again and stir until there are no particles.

4. Take out half of the egg yolk paste in a large bowl, add matcha powder and mix well.

5. Add half of the egg whites to the matcha batter, stir well, and be sure not to make circles to avoid defoaming.

6. Add the other half of the egg yolk paste to the egg yolk paste, and stir evenly. Do not make circles to avoid defoaming.

7. First pour the egg yolk paste into the mold.

8. Pour the matcha paste into the mold, and use a small spoon to make a few strokes without stirring evenly. Pick it up and shake it vigorously on the table a few times to pop out the big bubbles inside.

9. Preheat the oven to 170 degrees for upper heat and 140 degrees for lower heat, for 50 minutes. After taking it out of the oven, shake it, turn it upside down and let it cool.

Tips: The baking time depends on your oven.

Giraffe Cake Roll

Giraffe Cake Roll is a pastry/dessert. The main ingredients are white flour and eggs. It has a sweet taste and is baked with an intermediate level of difficulty.

Ingredients:

80g low-gluten flour, 4 eggs, 70g white sugar, 80ml milk, 40ml salad oil, 15g cocoa powder, 200ml whipping cream.

Features:

Giraffe cake roll & chocolate cake roll.

Operation:

1. Separate the egg whites and egg yolks, put them into two clean, oil-free and water-free containers, add milk and salad oil to the egg yolks in sequence, and stir evenly. .

2. Sift low-gluten flour into the egg yolk batter, stir into a uniform batter, and stir for another 1-2 minutes. Stirring out the gluten will make the baked cake skin elastic and easy to roll. Add 50 grams of white sugar to the egg whites in three batches, beat with an electric egg beater until a small curved tip can be drawn out by lifting the egg beater, add the beaten egg whites to the egg yolk paste in small amounts, and stir until fine. Pasty.

3. Take a small amount of batter and put it into a disposable piping bag, and lay butter paper on a flat baking pan. Then cut a 5mm small opening at the sharp corner of the piping bag, and use the tip in the piping bag. Use the batter to draw giraffe patterns on the butter paper. Place the baking sheet in an oven preheated to 120 degrees and bake for 1 to 5 minutes. Take it out and touch the patterns lightly with your fingers so that it does not stick to your hands.

4. Sift cocoa powder into the remaining batter and stir into cocoa batter. Pour the cocoa batter evenly into the patterned baking pan. Pick up the baking pan and tap the bottom gently to release air bubbles. , put the baking sheet into the middle of the oven preheated to 120 degrees, bake for 15 minutes on top and bottom heat, take out the baked cake slices, place them in place, remove the butter paper, you can see the giraffe's markings, remove the butter paper Cover the cake sheet to prevent the cake from drying out and let the cake cool. At this time, pour the remaining cocoa batter into another flat baking pan to make a chocolate cake roll without streaks.

5. Add 20 grams of white sugar to 200 ml of whipped cream, beat well, lay the cake slices flat on the butter paper, with the patterned side facing down, use a spatula to spread the cream on the cake slices. On the patterned side, leave about 3 cm of space at the end. Roll up the cake slowly with butter paper. After rolling, wrap the butter paper, adjust the shape, and roll both ends like candy. , put it in the refrigerator to let the fresh cream solidify.

6. Enjoy the food!

Brown sugar braided bread

Brown sugar braided bread is a high-quality staple food. The main ingredients are white flour and sugar. It has a fragrant taste and is baked with craftsmanship. It is an intermediate level of difficulty.

Ingredients:

200g high flour, 30g fine sugar, 2.5g salt, 2.5g instant dry yeast, 20g egg, 110g milk, butter 20g (yield: 4 pieces). Surface decoration: appropriate amount of whole egg liquid.

Features:

Brown sugar braided bread - nourishing qi and blood.

Operation:

1. Production process: 1. Prepare materials.

2. Put water and egg liquid into the bread machine.

3. Add flour and sugar.

4. Finally, sprinkle with yeast.

5. Start kneading the bread machine and add butter when the dough becomes chewy.

6. Knead the dough to the completion stage or expansion stage.

7. Cover the kneaded dough with plastic wrap.

8. Place it in a warm place to ferment until it is 2.5 times in size (it takes about 1 hour at a temperature of 28 degrees). Dip your finger in flour and poke a hole. If it does not shrink back, it means the dough is ready.

2. Shaping and baking: 1. Remove the air from the fermented dough.

2. Divide the dough into 8 portions and roll into balls, then ferment for 15 minutes.

3. Roll the dough into a long strip, slightly thinner at both ends. Cross the two noodles.

4. The two ends of the lower strip pass over each other.

5. 6. Continue to repeat the previous step.

7. Arrange into a baking pan.

8. Place in a warm and humid place for final fermentation.

9. Brush with egg wash and sprinkle with sesame seeds.

10. In the middle layer of the oven, heat up and down to 180 degrees for about 15 minutes.

Bacon, cheese and meat floss breadsticks

Bacon, cheese and meat floss breadsticks are a high-quality staple food. The main ingredients are white flour, pork, and cheese. They have a salty taste and are baked with an intermediate level of difficulty.

Ingredients:

210g high-gluten flour, about 120g water, 35g fine sugar, 20g butter, 15g egg liquid, 1/2 tsp salt, dry yeast 1 small spoon, 4 grams, 12 grams of milk powder, 2 slices of bacon (reference amount: 6 pieces). Surface decoration: 60 grams of mozzarella cheese, appropriate amount of meat floss.

Features:

Bacon, cheese and meat floss bread sticks - 3+1 soft and salty temptation.

Operation:

1. Knead all the ingredients for making bread except butter into a dough. Knead until the dough becomes chewy. Add softened butter and knead until the dough expands and the film can be pulled out. . Ferment at room temperature until 2.5 times in size.

2. Prepare meat floss and bacon, and grate mozzarella cheese. Set aside.

3. Remove the air from the fermented dough, divide it into 6 parts and roll into balls, and ferment for 15 minutes.

4. Flatten the dough and wrap it in pork floss.

5. Shape the dough into a long strip.

6. Spread the shaped dough on a baking sheet to prepare for secondary fermentation.

7. After secondary fermentation until doubled in size, spread bacon slices and sprinkle with mozzarella cheese.

8. Place in a preheated oven at 180 degrees, with upper and lower heat on the middle layer, and bake for about 15 minutes, until the cheese shreds on the surface of the bread melt and turn golden brown.

Tips: 1. Each type of flour has a different amount of water absorption. It is recommended to leave about 10 grams of water each time and adjust it according to the softness and hardness of the dough.

2. If there is salad dressing, you can squeeze some more salad dressing on the surface. The bacon can also be replaced with ham slices. Mozzarella can also be replaced with other cheese.

Blueberry Dry Bread

Blueberry Dry Bread is a high-quality staple food. The main ingredients are white flour and blueberries. It has a fragrant taste, is baked with craftsmanship, and is of intermediate difficulty.

Ingredients:

250g high-gluten flour, 50g egg (1), 100ml water, 24g butter, 3g salt, 36g sugar, 3g yeast, 50 grams of dried blueberries.

Features:

One-touch bread can also be stringy - bread machine version of dry blueberry bread.

Operation:

1. Clean and dry the inner bucket of bread dough, add water and an egg.

2. Add flour and stir with chopsticks to avoid flour flying everywhere when turning.

3. Add salt, sugar and yeast. Place the sugar and yeast diagonally to avoid losing the activity of the yeast.

4. Start the bread machine’s autonomous dough kneading function and knead the dough for 18 minutes. In order to achieve better drawing effect, knead it once in advance.

5. Add dried blueberries to the fruit box and press it for a while. It will automatically add it. If there is no fruit box, you can put it with the butter.

6. Add butter after stopping.

7. Choose bread with fruit ingredients, 500 grams of medium-colored sweet bread, start the bread machine, and then you don’t need to worry about it, just wait for it to come out of the oven.

8. After more than two hours, the bread comes out of the oven. This thing is easy to release from the mold. You can easily remove it from the mold by picking it up while it is hot and shaking it a few times.

9. The first time I sliced ??bread, I picked up a random knife, but the first cut was not strong enough, so I remembered to use a special knife for bread. The texture is very soft and the sweetness is what I like. The portion is not too sweet and just suits my family's taste.