Everyone likes western cakes, but do you know how to make them? Below, I will share with you the most exquisite steps of western-style pastry practice. Come and study!

Almond Napoleon crisp

(Reference weight: 10 cm? 20 cm rectangular Melaleuca cake)

Materials:

250 grams of milk, 50 grams of fine sugar, 3 egg yolks, 20 grams of corn flour, 2 sticks of vanilla1/,and 3 canned yellow peaches; Melaleuca pastry, a little cocoa powder, a little powdered sugar, 30 grams of American almond slices, a little whole egg or egg white.

Steps:

1) Mix sugar and egg yolk, beat with a manual whisk for 3 or 4 minutes until the sugar is completely melted and the color of the egg liquid turns white, then add 20 grams of corn flour and stir evenly;

2) Cut the 1/2 vanilla stick longitudinally with a knife, scrape out the vanilla seeds and pour them into the milk pot. Put the vanilla sticks together in the milk, and turn off the heat immediately after boiling over low heat. Take out the vanilla stick and let it dry for a minute or two. Then slowly pour into the egg yolk liquid and stir evenly while pouring;

3) Pour the evenly stirred milk and egg liquid into the pot again, heat it with low fire, and keep stirring while heating. Turn off the fire after about 2 minutes and let it cool for use;

4) Roll out the thousand-layer crisp dough taken out of the refrigerator, roll it into a rectangular dough sheet with a thickness of 0.3CM, and cut off the uneven edges with a knife for shaping. Punch holes evenly on the surface with a fork to prevent bulging during baking. Freeze the dough in the refrigerator for more than 20 minutes to prevent it from shrinking during baking. Brush the egg mixture on the skin before baking.

5) Preheat the oven to 200 degrees, put it in the middle and upper layers, and bake for 10- 15 minutes until the surface is golden.

6) Bake the pastry, cool it, cut it into rectangles of 10*500px, and spread mayonnaise on each layer (add small pieces of mayonnaise into canned yellow peaches), with three layers. Mash the remaining crispy blanks, mix the remaining mayonnaise and spread it around, then dip it in roasted almond slices, decorate the surface with cocoa powder and sugar powder, and cut it into small pieces when eating.

Austrian apple pie (Melaleuca apple pie, crispy apple pie)

(Reference amount: Can a layer of pastry dough make 250px? 2 375px rectangular pie charts)

Raw materials:

40g of sugar, 400g of diced apple, 400g of lemon, half of cinnamon powder, 50g of raisin 1 g, 50g of almond crumbs, 20g of butter, 20g of rum, a little crust, and a little whole egg or egg white.

Exercise:

1) Peel half a lemon, cut off the white part of the lemon peel with a knife (which can remove the bitterness) and shred it for later use. Dice the apples and soak the raisins in warm water in advance.

2) Stir-fry the sugar in a thick pot until golden brown, then add diced apples, shredded lemon peel and lemon juice (half a lemon.

3) Add butter, and finally add rum to enhance fragrance, and let it cool for later use.

4) Take out the last refrigerated and relaxed Melaleuca pastry from the refrigerator, roll it into a rectangular dough sheet with a thickness of about 0.3 cm, and evenly punch holes in the surface with a fork to prevent bulging during baking. Then cut out two cake bottoms with a knife, length 15 cm, width 10 cm and width1.5cm..

5) Brush the egg liquid around the rectangular bottom of the cake, take a patch with an appropriate length of 1.5cm and stick it around the bottom of the cake to form a frame, put the air-cooled apple stuffing into the frame, obliquely overlap the grid on the surface with a strip with an appropriate length and a width of 37.5px, and paste the grid with the egg liquid; Freeze in the refrigerator for 10 minute to prevent the crust from shrinking during baking.

6) Preheat the oven to 200 degrees, and bake the middle and upper layers for 20-25 minutes until the surface is golden.

Chocolate peach kernel brownie

Raw materials: (suitable for 8-inch baking mold)

Low gluten flour 170g cocoa powder 30g butter 200g fine sugar 150g salt 1/4 teaspoons (1.2g) eggs, 3 dark chocolates 100g walnut kernels 50g (or other nuts).

Exercise:

1) Take the butter out of the refrigerator 2 hours in advance, put it indoors, soften it naturally, and put it in a big bowl. Beat with an eggbeater. Add fine sugar in three times and beat well. Then add the eggs and stir well (the mixture of butter and eggs is about 2 times larger at this time).

2) Mix and sieve the low-gluten flour, cocoa powder and salt for later use. Chop up the chocolate and put it in a heat-resistant container, and the water will melt.

3) After the chocolate liquid is slightly cooled, pour it into the butter and egg paste and beat it thoroughly with an egg beater. Add the sieved flour in three times, and mix evenly with a plastic knife from bottom to top. Now preheat the oven.

4) Spread the baking paper into the baking mold, then pour in the stirred batter, and finally sprinkle a layer of walnut kernel. Put it on the grill at the bottom of the oven, heat it up and down at the same time, and bake at 170 degrees for 35 minutes. There is no need to buckle back after baking.

Super wordy:

* * If milk chocolate is used, please reduce the use of fine sugar, about 120g.

* * When melting chocolate in water, don't put the bottom of the bowl filled with chocolate directly into hot water, but put it on a pot, and melt the chocolate with steam at the bottom, stirring constantly during the melting process.

* * The melted chocolate solution must be cooled slightly before pouring the butter paste to avoid the butter from being liquefied by heat.

* * Never-ending brownies should be stored in sealable boxes to avoid air drying.

Invincible simple cherry pie

Ingredients: (9-inch cake plate can make 2 copies)

200g low-gluten flour butter 1 00g fine sugar 40g water1tablespoon (15ml) eggs and a cherry in syrup.

Exercise:

1) Pour the low-gluten flour into a large bowl, add butter and fine sugar, and knead with your paws into uniform granules. Pour in the broken eggs and water, knead into dough, put it in a fresh-keeping bag, or seal it with plastic wrap.

2) Put the wrapped dough in the refrigerator for one hour and then take it out. Sprinkle a little flour on the chopping board, roll it into dough, put it in a baking tray, gently arrange the dough on the edge and flatten it, remove the excess part, and punch holes in the bottom with a fork to prevent the bottom from preheating and bulging when baking.

3) Put a piece of baking paper on the dough, then put a ballast (I didn't, just put a small baking mold and green beans), preheat the oven, put it at the bottom of the oven and bake at 200 degrees for 20 minutes.

4) After taking out, take out the pressed objects and baking paper, add sugar to soak the cherries, and continue baking for 10 minute.

Super wordy:

* * If you can't buy canned candied cherries, you can make them yourself at home. The method is as follows:

Raw materials:

450g sugar, 50g water, lemon juice 100ml, starch 1 teaspoon (5ml), 1 spoon (15g).

Exercise:

A, mixing cherries with white sugar, pickling for 2 hours, and pouring out the sugar juice oozing from the pickled cherries.

B, pour cherry sugar juice, water, lemon juice and starch into a pot, pour them into a bowl after boiling over high fire, and then mix them with cherries to make them soak in sugar.

* * Special warning, don't rush to eat the hot cherry pie just taken out of the oven. The stuffing is too hot. Be careful not to burn your mouth.

Tiramisu

(Reference weight: 6 inch circle)

Materials:

250g of mascarpone cheese, 0/0ml of rum/kloc, 5ml of lemon juice; 3 egg yolks, 30 grams of fine sugar and 5 grams of gelatin tablets (about 1 tablet); 1 10g light cream, 30g fine sugar; 50ml espresso, 5ml syrup; Ladies' Finger 120g (bottom and interlayer); A little cocoa powder and powdered sugar (for decoration).

Production steps:

1. Beat mascarpone cheese until soft, add rum and lemon juice and mix well;

2. Soak the gelatin tablets in cold water for 5 minutes to soften them;

3. Mix the egg yolk with 30 grams of fine sugar and warm water (no more than 80 degrees) until the color is brown, the white sugar melts, add the softened gelatin tablets, continuously stir until the gelatin tablets are completely melted, and let them cool for later use;

4. Beat the whipped cream and 30 grams of fine sugar until wet and foaming;

5. Mix the beaten cheese, egg yolk and whipped cream, and stir well to make cheese paste for later use.

6. Mix espresso and syrup and stir evenly;

7. Soak lady finger in the coffee liquid and put it in the bottom of the cup, then pour half of the cheese paste on it, then put a layer of biscuits soaked in coffee, then pour the remaining cheese paste, flatten the cheese paste on the top layer, and put it in the refrigerator for 4 hours before taking it out;

8. Sift a layer of cocoa powder, and then use sugar to make your favorite pattern.

Super wordy:

1. Tiramisu is a frozen cheese snack and does not need to be baked in the oven, so the mold can be made of metal, plastic, glass or porcelain.

2.lady finger can buy ready-made or bake it yourself (click the link to enter lady finger), and you can use cake slices as the bottom if you like;

3. mascarpone cheese (also known as mascarpone, etc. ) is a kind of cream cheese made in Italy. It is a kind of fresh cheese, which is formed by fermenting and solidifying fresh milk and then removing some water. Because it has not undergone any brewing or ripening process, it is white in color, soft and moist in texture, slightly sweet, rich in milk flavor, much more expensive than ordinary cream cheese, and difficult to preserve;

4. Gelatin (also called fish glue or gelatin) is a kind of animal bone glue, which has solidification effect and melts when heated. There are two different forms: powder and flake. The flake is translucent yellow-brown. It needs to be soaked in cold water or ice water for 5 minutes before use, so that it can absorb enough water, mix with other liquids more easily, and effectively remove its fishy smell. When in use, the softened gelatin tablets are put into warm liquid (generally about 50-80 degrees), which can be dissolved after stirring, thickened or even solidified after cooling, and reheated if necessary. Its dosage can also be slightly adjusted. The texture will be hard when the dosage is high, and slightly soft when the dosage is low. Rubber powder has the same effect as tablets. When in use, it is poured into ice water to make the powder absorb enough water to expand, and then it is stirred and heated until it melts.

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