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About cakes, biscuits, jellies (with gelatin powder) and cocktails.
Shake hands >< I am also a beginner in cooking, but now I mainly focus on mousse and western food ><

1, the most important thing in a cake must be the cake blank. Because I am also a beginner, I will provide you with a relatively basic cream cake method ~

Cake blank:

3 eggs, 90g of fine sugar, a little vanilla extract, 80g of low-gluten flour, 20ml of milk and 30g of whipped cream.

1, low powder sieving twice, for later use.

2. Beat the whole egg well, add vanilla extract and stir well, then add fine sugar.

3. Heat the insulated water in the container to about 35-40℃ and stir until the egg paste is milky white, and the number "8" can be drawn on the surface, which is not easy to disappear.

4. Sift in the low flour and stir evenly with a rubber scraper to make the batter smooth.

5. Add the unsalted cream to the milk and heat it in the microwave oven until it melts. Take part of the batter, add the whipped cream mixture and stir well, then pour it into the remaining batter and stir well.

6. Pour the batter into the mold, spread it out, bake it in the furnace at 170℃ for 30-35 minutes, and then let it cool.

7. After the cake embryo is cooled, cut into 2 pieces with the same thickness.

Wine, sugar and decoration:

1, fine sugar is boiled in water, then cooled, and then rum is poured in and stirred evenly. Brush wine and sugar evenly on the bottom cake slice.

2, whipped cream and sugar until hard foam, add rum and mix well.

3. Spread the whipped cream on the cake slices brushed with wine and sugar, then spread the sugar-stained cherries, being careful not to spread them in the center, so that it is more convenient to cut when eating, and then spread a layer of whipped cream on the cherries.

4. Spread the second layer of cake slices, gently flatten them, and brush the surface and side of the cake with wine and sugar.

5. Coat the surface and side of the cake with whipped cream, smooth it with a spatula, then put the remaining whipped cream into a paper bag, squeeze cream flowers on the surface of the cake, and code the cherries.

Some suggestions:

1, Nestle is recommended for light cream, which is easy to send away >; & lt

2, the blender is recommended to choose IKEA, which is very cheap, a set of two shapes, used for different foods, eggs, cream are very good.

Your method of doing the problem has already been mentioned ~

2. The biscuit batter is too soft. Generally speaking, the proportion of ingredients is not well grasped. There may be too much liquid (such as milk and egg white) or too little solid (such as flour and milk powder). The solution is: No matter what the recipe says, the raw materials must be put bit by bit to see if the consistency meets your own requirements. Don't pour it all at once, or you won't have a chance to regret it ~ unless you have special requirements ><

3. For the heating method of fish glue, different forms of fish glue have different heating methods. Fish gelatin powder is usually boiled in water, and the fish film needs to be heated in water.

As for the preparation ratio, if juice or milk is used, juice milk: Geely powder = 20ml: 1g, which is a common ratio.

4. First of all, density table: name, density and color.

Southern comfort, 0.97, southern comfort

Tuaca 0.98 amber Dhaka, 0.98, brown.

Water 1.00 white water, 1, colorless.

Green yellow green 1.0 1 green Chatter, 1.05438+0, green.

Cointreau 1.04 White Cointreau, 1.04, dark amber or colorless.

Peach liqueur 1.04 dark amber peach liqueur 1.04, amber.

Sloan gin 1.04 crimson wild raspberry gin 1.04 crimson.

Coomer 1.04 White Gumei Dew, 1.04, colorless.

Mint gin 1.04 white mint 1.04, colorless or green.

Benedict 1.04 pumping wine, 1.04, dark golden yellow.

Brandy 1.04 amber brandy, 1.04, brown.

Midori melon liqueur 1.05 green Midali, 1.05 green.

Rock and rye 1.05 amber rye whisky with sugar, 1.05, golden yellow.

Apricot brandy 1.06 amber almond brandy 1.06, orange.

Blackberry brandy 1.06 crimson black strawberry brandy 1.06 fuchsia.

Cherry brandy 1.06 crimson strawberry brandy 1.06 fuchsia.

Peach brandy 1.06 dark amber peach brandy 1.06, amber.

Kimberly 1.06 Red Kimberly, 1.06, bright red.

Yellow yellow green 1.06 yellow chatter (monastery wine), 1.06, yellow.

Delambue 1.08 Du Linbiao, 1.08, golden yellow.

Francci like 1.08 hazelnut wine

Orange mandarin wine 1.08 orange mandarin wine 1.08, orange.

Triple sec 1.09 white orange peel wine, 1.09, colorless.

Tia Maria 1.09 brown Maritai, 1.09, brown.

Apricot liqueur 1.09 amber apricot liqueur 1.09, orange.

Blackberry liqueur 1. 10 crimson black strawberry liqueur 1. 10, purplish red.

Amato 1. 10 light brown Amato, 1. 10, amber.

Blue Cura? ao 1. 1 1 blue citrus wine,1.1,blue.

Galliano1.1/golden galliano slave,1.1,bright yellow.

Cherry liqueur 1. 12 crimson cherry liqueur 1. 12, red.

Green mint liqueur 1. 12 green mint wine, 1. 12 green.

White mint liqueur 1. 12 white mint liqueur 1. 12, colorless.

Strawberry liqueur 1. 12 red strawberry liqueur 1. 12, red.

Aimu 1. 13 purple

Coffee liqueur 1. 14 dark brown

Banana liqueur 1. 14 yellow banana liqueur, 1. 14 yellow.

Deep cocoa milk wine, 1. 14, brown.

White cocoa liqueur 1. 14 white cocoa milk wine, 1. 14, colorless.

Caroit 1. 15 dark brown karova coffee wine, 1. 15, brown.

Almond cream 1. 16 almond milk wine, 1. 16,

Clemdeno Jacks 1. 17 bright red stone wine, 1. 17, pink.

Anise wine 1. 17 red

Blackcurrant wine, 1. 18, black and red.

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Name (wine name) Gravity (density) Color (color)

Blackcurrant milk wine 1. 1833 purple

Pomegranate liqueur pomegranate wine 1. 1720 red

Cocoa milk wine 1. 156 1 brown

Hazelnut spirits Hazelnut distilled liquor 1. 1532 brown

Nut candy 1. 15 14 brown

Nut liqueur 1. 15 14 brown

Cocoa milk wine 1. 1434 white

Noya almond milk wine 1. 1342 red

Liquorice liqueur Liquorice distilled liquor 1. 1300 transparent

Chocolate cherry chocolate cherry liqueur 1. 1247 brown

Cream banana milk wine 1. 1233 yellow

Chocolate mint chocolate mint liqueur 1. 1230 brown

Blue Cura? ao blue orange 1. 12 15 blue.

Swiss chocolate almond chocolate wine1.1181brown

Haagan-Daaz peach 1. 1 160 white

Mint cream, white mint milk wine 1. 1088 white

Peppermint cream, green mint milk wine 1. 1088 green

Citrus wine 1. 1086 white orange

Haagan-Daaz, formerly 1. 1037 cream.

Haagan-Daaz vanilla cream 1. 1029

Apple Distillery Apple Gin Apple Distillation 1.0999 Brown

Orchard orange gin 1.0998 transparent

Annette, white & red fennel 1.0987 white/red

Strawberry milk wine 1.0986 red

Wild strawberry gin strawberry distilled liquor 1.0966 transparent

Grape Distilled Liquor 1.0933 Purple Grape

Red hot gin 1.0927 red

Three seconds 1.0922 white

Rock & rye whisky with sugar 1.0887 yellow

Cranberry wine 1.0872 cranberry

Italian bitter apricot wine 1.0842 brown color

Old-fashioned root beer gin root beer distillation 1.0828 awny

Sambuka Sambuka 1.438+03 White

Country melon gin watermelon distilled liquor 1.0796 pink

Coffee brandy coffee brandy 1.0794 brown

Raspberry gin Raspberry distilled liquor 1.0752 clear

Refreshing apricot gin apricot distilled liquor 1.0733 brown

Cinnamon liqueur cinnamon distilled liquor 1.0732 red

Dutch mint distilled liquor 1.0727 transparent

Clover liqueur 1.06 17 green

Mint gin mint distilled liquor 1.438+05 transparent

Jubilee peach gin peach distilled liquor 1.0595 cleared

Raspberry brandy 1.0566 red

Almond brandy almond brandy 1.0548 brown

Peach brandy peach brandy 1.0547 brown

Cherry brandy cherry brandy 1.0542 red

Blackberry brandy Blackberry brandy 1.0536 purple

Taowei Distilled Liquor 1.0534 Qing

Root beer gin root beer distilled liquor 1.438+0 brown

Italian bitter apricot wine. Cognac Italian bitter almond 1.0394 brown

Sol Y Sombra 1.0376 brown

Cinnamon Spice Gin Flavored Cinnamon Distilled Liquor 1.0358 Red

Mint gin mint distilled liquor 1.0340 transparent

Sloe gin wild berry gold 1.438+0 red

Ginger brandy 0.9979 light brown

Cherry wine 0.94 10 transparent

Secondly, the question about density is like this. When mixing wine, the density difference between wine and wine is large. For example, Southern Comfort (0.97) can be easily put on Cointreau (1.04), but it is difficult to put on Dhaka (0.98).

As for cocktails suitable for ladies, I think blue Margaret and pink lady are the favorite of ordinary ladies ~

Margarita/Margaret

30 ml of agave, 15 ml of blue citrus wine, 1 teaspoon of sugar, 3/4 cup of finely crushed ice, and appropriate amount of salt.

1. Make the cup into a candy cup with salt.

2. Pour the ice cubes and materials into the blender, shake well and pour into the cup.

Pink Lady

Gin 1.5 oz, lemon juice 1/2 oz, 2 teaspoons of pomegranate syrup, protein 1.

1. Shake the wine with ice until it bubbles.

2. Strain into a cocktail glass and garnish with a red cherry.

I hope I can help you > <