Rather than saying that ovens are used to make various desserts, it is better to say that they are inseparable from ovens. In fact, I don’t eat much. Most of them are eaten by my colleagues. I have no choice. Since I can’t lose weight, I can only gain weight for those around me...

▌Puffs

< p>Puffs are a dessert that you can make without any molds or tools. When friends come over, they bring out homemade puffs for afternoon tea, and they immediately feel good. But I used to make puffs according to the recipes on the Internet, with successes and failures. Later, I figured out a method on my own, which is definitely not authentic, but it has been successful so far.

Ingredients: 40 grams of flour (low-gluten flour or medium-gluten flour does not matter), 30 grams of butter (or 25 grams of vegetable oil, you cannot use flavored vegetable oils such as peanut oil, of course butter is more fragrant), 75 grams of water, A little salt and sugar.

The conventional recipes on the Internet are to boil oil and water and then pour in the flour. But when I did this step before, even if the flour was sifted twice, sometimes it was still not mixed evenly enough, so this step Instead, I mixed the water and flour until there were no lumps, and then started cooking.

The following steps are the same as online. After cooling, add the egg liquid in batches until the batter forms an inverted triangle on the head of the chopsticks without dripping. Put it into a piping bag and squeeze it onto the baking sheet. .

Put it in an oven preheated to 210 degrees, then turn it to 190 degrees after 15 minutes and bake for another 20 minutes. At the same time, turn on the hot air to let it color evenly.

You can see that the puffs are getting bigger little by little...

This is what it looks like after baking for seven or eight minutes

Twenty minutes later...< /p>

After coloring, place it in the oven for a while to make it firmer.

It’s OK to add cream, custard sauce, or ice cream after it’s baked!

▌Bread

I personally like making bread very much. Not only is it very practical and can be used as breakfast for the family, but the styles and flavors are also very versatile.

Of course, in order to make good bread, I also threw away many failed products that were inedible. So for those of you who are still not good at making bread, don’t be afraid, you will be better than me in the near future.

Anyone who likes to make bread should know Master of Love and Freedom and her most classic old-fashioned bread, which is soft, sweet and silky. Everyone should try it.

Leavener: 210g Jinxiang bread flour, 90g low-gluten flour, 24g fine sugar, 6g instant dry yeast, 240g water

Main dough: Jinxiang 210g bread flour, 90g low-gluten flour, 96g caster sugar, 1+1/2 tsp salt, 24g milk powder, 90g eggs, 54g water, 72g butter

Surface decoration: Melted butter

I used half the amount of the recipe above for this bread.

1. Mix the raw materials in the starter and let it rise in a warm place until it expands and then falls back, forming a honeycomb shape inside. Place the basin in the fermentation box during fermentation. This process takes about 2 hours. Each company's conditions are different, the time is for reference only, it still depends on the degree.

2. Put 1 and all the ingredients in the main dough except butter together and knead until the gluten expands and the surface is smooth.

3. Add butter and knead until it expands. Place in a warm place until it doubles in size.

4. Take out the dough, divide it evenly into 4 parts, immediately roll the dough into strips, and then roll it until it is about 1 meter long

5. Connect the two ends of the dough, with your left hand Fix the folded place and rub your right hand inwards about 2 times.

6. Tuck the connecting parts into the circle, with 5 braids on the surface, place on an oiled baking sheet, and place in a warm and moist place for final fermentation.

7. When the fermentation is finished, put it into the oven preheated to 180℃, lower the layer, and heat it up and down for about 30 minutes.

8. Brush with melted butter immediately after taking out the oven.

When you are tired of eating plain bread, in addition to adding dried fruits and raisins to the dough, you can also try making it into savory bread, adding fried bacon and drained corn.

I also like to eat coconut bread.

Put the butter at room temperature until it is semi-softened, add fine sugar and beat with a whisk until the color becomes lighter (you must use white sugar or powdered sugar here), add the egg liquid in batches, each time Stir to prevent water and oil from separating. Finally add coconut paste and set aside.

It can be made like this

It can also be made like this

Even a bread machine can make it

▌cake

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a. Lemon chiffon

I like to replace 15ML of water with lemon juice in the ordinary chiffon recipe. The cake will become more refreshing, even if it only has eggs, flour, water, Oil, sugar, and still has the texture of light cheese!

There are many recipes for chiffon. There is no right or wrong in each recipe, and the finished product will not differ much. I will only write down a recipe that I am used to.

Recipe for six-inch mold (please double for eight-inch mold):

Egg yolk paste: two large egg yolks or three small egg yolks, 25ML water, lemon juice 15ML, 30ML salad oil, 50g cake flour

Protein paste: two large egg whites or three small egg whites, a few drops of lemon juice or white vinegar, 30-40g fine sugar (depending on the individual) Flavor)

Mix water, lemon juice, and salad oil, beat it with a manual egg beater for two or three minutes, so that the water and oil are dissolved, and no big oil flowers can be seen. Add the egg yolk, mix well, and sift in Cake flour and mix well. Avoid over-stirring which may cause gluten formation.

Beat the egg whites, add a few drops of lemon juice or white vinegar, add sugar in three batches, and beat until stiff.

Pour one-third of the egg white batter into the egg yolk batter, stir it up and down, and then pour all of the egg white batter into it, stirring it up and down while turning the bowl.

Put the cake batter into a preheated oven at 180 degrees, close the door and turn to 140 degrees for 40 minutes.

Strictly speaking, it is not a very successful chiffon, but surface cracking is not only affected by temperature. In fact, an excessive protein ratio in eggs can cause cracking. Large eggs are prone to this problem. But if you eat it yourself, it doesn't matter whether it cracks or not. The good taste and soft texture are the last words.

b. Homemade cream cheese

Cream cheese usually comes in one liter bottles. You only need a quarter of it to make a cake. It is not easy to store after opening. Later I learned that you can make cream this way. You can control the amount of cheese you want. The key is that the taste is not bad.

1000g of whole milk (you can also use 500g of milk + 500g of whipping cream, the finished product will be more fragrant and have more quantity), pour it into a small pot, cook over low heat until it boils slightly, and pour in freshly squeezed milk 50 grams of lemon juice (about the juice of two lemons), turn off the heat and stir briefly, let it cool.

Add a little salt and stir, pour into a gauze bag and filter, squeeze out the juice, or put it in a tofu box and press it with a heavy object. The solid is cream cheese, and the juice is whey, which is also very nutritious. .

Cream cheese can be used to make many delicious foods, such as cheesecake.

Like marble brownies.