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 cools slightly, pour it into the butter and egg paste and beat it evenly 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 walnuts. 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.

Second, lemon cheesecake

Material: (8 inches)

Cream cheese) 350 low-gluten flour 30g corn starch 40g milk (or yogurt) 40ml lemon juice 40ml salt 2g egg yolk 3 egg whites 3 fine sugars 40g (adding cheese) fine sugar 100g (adding egg whites).

Exercise:

1. If you can't use all the cheese at once after buying it back, cut it into pieces you need with a clean knife, wrap it in plastic wrap for several layers, put it in a box and keep it in the refrigerator. But it is recommended to buy as many as you want.

2. Sieve the low-gluten flour and corn starch for later use. Prepare fine sugar, milk (or yogurt), lemon juice and salt.

3. Chop the cheese in a big bowl. Add water to the pot until it is warm, and then continue to heat it with low heat. Melt the cheese in water until it is soft (about 3 minutes) and beat it with an eggbeater until it has feathers. Add the egg yolk in three times and beat well. At this point, you can take the bowl out of the water.

4. Add the fine sugar in three times and beat well. Add flour in three times and mix well. Pour in lemon juice, salt and milk, and mix well. At this point, thoroughly clean the eggbeater and dry it with kitchen paper towels to ensure that the eggbeater is oil-free and water-free, so as not to affect the subsequent protein delivery effect.

5. After the egg whites are beaten into fish eye bubbles, add the fine sugar in three times.

6. Put the 1/3 protein into the cheese batter and stir evenly from bottom to top. Then put 1/3 egg white into the cheese batter and stir it from bottom to top. Finally, pour the mixed cheese batter into the remaining 1/3 protein and stir it from bottom to top. Don't draw circles during the whole mixing process. At this time, open the oven at the same time, set it to 160 degrees and start preheating the oven.

7. If the movable bottom baking mold is used, first wrap the bottom of the baking mold with tin foil to avoid water seepage (if it is not a movable bottom mold, this step is omitted). Pour the cake paste into the baking mold, then put the baking mold into the baking tray, and inject a proper amount of water into the baking tray. Put the baking tray in the oven 160 degree middle grill and bake without water for 60 minutes.

8. After baking, take out the baking mold, cool it and put the cake in the refrigerator. It is said that cheesecake tastes best at 4-8 degrees Celsius.

Three, a few butter (12)

Raw materials:

How about two eggs (100g), butter 100g, fine sugar 100g, low-gluten flour 100g (four raw materials1:1?

Exercise:

1. Sift the flour for later use.

2. Cut the butter into small pieces and put it in a bowl. Pour in the fine sugar and hold it by hand until the sugar and butter are completely mixed. After breaking the eggs, pour in butter, and if there is vanilla extract, pour in a little more and stir until uniform.

3. Pour in the flour and stir it evenly from the bottom with a rubber knife (don't stir in circles). At this point, preheat the oven.

4. Pour it into a baking cup and sprinkle some coconuts and sesame seeds according to your taste. Bake in an oven at 220 degrees Celsius for about 8 minutes.

Fourth, the chocolate hurricane.

Raw materials:

90g of low-gluten flour, 20g of cocoa powder, custard powder 1 teaspoon (optional, or milk powder can be used instead), 2 teaspoons of baking powder 1/(optional), 4 teaspoons of salt 1/8 teaspoons, 4 clear water, 5 tablespoons of salad oil, 4 tablespoons of soft sugar, 20g of protein and 4 white vinegar.

Exercise:

1. Sift the low-gluten flour, cocoa powder, custard powder, baking powder and salt for later use.

2. Stir the egg yolk, pour in water, salad oil and 20g fine sugar and mix well. Pour the sifted flour in several times and stir it upside down from the bottom. Don't circle clockwise or counterclockwise to avoid gluten in the flour.

3. Pour the white vinegar into the egg white, make fish's eye bubbles with electric egg beater, pour the powdered sugar three times, and draw circles in the same direction. (see photo)

4. Pour the beaten protein 1/2 into the already stirred batter and stir it upside down from the bottom. Once again, don't draw circles to avoid defoaming, otherwise it will directly affect the expansion of the cake. (Preheat the oven at this time)

5. Pour the stirred batter into the remaining 1/2 protein, and continue to stir from bottom to top until uniform.

6. Pour into an 8-inch non-stick baking pan, bake at 180 degrees for 30 minutes, and put it on your back immediately after baking.

Five, protein coconut cake

Ingredients: shredded coconut1.20g, 3 fine sugars from protein, 30g, flour, 20g and 2 drops of almond essence.

Exercise:

1. shredded coconut 100g into a large bowl, 20g into a small bowl for later use. Sieve flour. Separate protein from the egg. Weigh the fine sugar and put it aside.

2. Break protein with chopsticks. Mix shredded coconut with flour, fine sugar and almond essence in a large bowl, pour in egg white and stir well. Knead into a ball by hand, then roll a layer of coconut silk in a small bowl and press it with a moon cake mold.

3. Spread baking paper on the baking tray, put the pressed coconut cake into the box, preheat the oven 5 minutes in advance, and bake at 170℃ 10 minute.

Six, lemon and honey bean muffins

Raw materials:

Low-gluten flour 220g baking powder 1 teaspoon (5g) salt 1/4 teaspoon (1g) butter 100g fine sugar 60g eggs, 2 lemons and half yogurt 100ml honey beans.

Exercise:

1. Mix baking powder, salt and flour and sieve for later use.

2. After the butter softens at room temperature, put it in a clean bowl and add fine sugar three times to beat it. Then pour in the beaten egg liquid and beat until it swells (about 3 times). Pour in yogurt and lemon juice and continue to stir well.

3. Pour the flour in three times, mix it evenly from bottom to top, and then add the right amount of honey beans. After mixing, pour into a paper cup and fill it for 7 minutes. (If you like the face blasting effect, you can drop it to 8 points. )

4. Preheat the oven at 170℃ and bake on the middle grill for 40 minutes. After you take it out, you don't need to back it up.

Seven, 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, and then put a ballast stone (I don't have it, just put a small baking mold and green beans). After the oven is preheated, put it in 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.

Eight, Christmas cookies

Raw materials: (about 60)

Low gluten flour (medium gluten is also acceptable): 290g, milk powder: 30g, butter: 240g (softened at room temperature, not heated to liquid state), powdered sugar: 80g, refined sugar: 60g, salt: 1/2 teaspoons, eggs: 70g (1).

Exercise:

1. Beat the butter softened at room temperature in a large basin, the color becomes lighter, the volume is slightly larger, and it is feathery. Add fine sugar, powdered sugar, salt and other materials in stages and continue stirring until the sugar is dissolved.

2. Add the egg liquid and milk in several times, and mix well with electric egg beater.

3, flour+milk powder after sieving, add a little, cut like a vegetable with a rubber knife, do not stir in circles.

4. spread the baking tray paper in advance. When you put the blanks on the baking tray, leave a gap between each biscuit. (At this time: the oven is preheated to 180 degrees)

5, 180 degrees, put it in the upper layer (or middle layer) of the oven until the edge is colored, which takes about 15 minutes. Read it several times in the last few minutes to avoid burns. After baking, immediately put it on a shelf to cool, and seal it after completely cooling.

Nine, soft beef tongue cake

Raw materials:

Oil skin: high gluten flour 100g low gluten flour 100g lard (butter or ghee) 40g powdered sugar 40g boiled water 70g cold water 70g.

Crispy: 90g of low-gluten flour and 33g of lard (butter or ghee).

Sugar stuffing: low-gluten flour 175g sugar powder 150g maltose 150g cooked white sesame 20g water 75g.

Exercise:

1. Oil skin: Pour 70g of boiling water into flour and mix well, then add lard, powdered sugar and cold water in turn and mix well. After kneading into balls, wrap them with plastic wrap, about 15 minutes.

2. Crispy: Mix flour and lard evenly, wrap with plastic wrap, and simmer for a while, so that flour and oil can be fully integrated.

3. Sugar stuffing: Mix flour and powdered sugar, add maltose, stir first, then add water several times, depending on the sugar stuffing (I put too much today, it's a little wet), and finally add cooked white sesame seeds and knead well.

4. Divide the baked oil skin and pastry into 10 portions.

5. Knead the pastry into small balls, roll the pastry into round pieces, wrap the pastry, seal it, roll it flat, and then roll it up. Put each dough in plastic wrap 10 minute.

6. Roll it flat again, roll it up and put it in plastic wrap 10 minute.

7. Roll it flat for the last time, roll it up and put the plastic wrap 10 minute.

Remarks: In steps (5, 6 and 7), the dough is always rolled flat, rolled up and baked for three times. This is to make the noodles and oil fully integrated and make the snacks taste better. Hee hee, but it's more troublesome to do it.

8. Pick up a dough, roll it into a circle, wrap it in sugar, close it, shape it upside down, and roll it into an ellipse.

9. Put the frying pan on a small fire, put the beef tongue cake in without oil, turn it over after a few minutes, and wait until both sides are golden. (Note: it must be a small fire and there is no oil ~ ~ ~)

Ten, milk-flavored whole egg sponge

Raw materials:

4 whole eggs, 80g fine sugar, 120g low-gluten flour, 5g custard powder (which can be replaced by milk powder), 30ml salad oil (2 tablespoons), 30ml water, milk or juice (2 tablespoons).

Exercise:

1. Mix the low-gluten flour with custard powder and sieve for 3 times.

2. Prepare a basin of 40-degree warm water, bowl the eggs and put them in a warm water basin.

3. Beat the whole egg with an egg beater. After the fish-eye bubbles appear, add the fine sugar one after another.

4. Sift the flour into the beaten egg paste one by one, and stir evenly from bottom to top until there are no flour particles.

5. Pour the salad oil around the batter and stir, then pour the water around the batter until it is completely uniform. (Preheat the oven at this time)

6. Put a little oil on the inner wall of the baking mold and put the batter knife in for 7 or 8 minutes.

7, oven 180 degrees, baking for 35 minutes. No need to buckle back!

Eleven, cream chocolate sandwich bread

1. Divide the dough into 6 parts.

2. Roll into a circle. Don't look at my picture, I have never succeeded according to my own requirements! Generally, it should be round and come out square. If you want to roll it into a square, it may become a triangle, alas! )

3. Fold from 1/3, and then find the integer in reverse.

4. Wait for the last time to gain weight. (Preheat the oven at this time)

5. Pour the salad dressing into the piping bag, cut a small mouth at the bottom of the piping bag, and squeeze a curve on each dough. (If you don't squeeze, you will miss a great taste experience ~)

6. Gently pour a layer of egg liquid and put it in the oven. 180 degrees, bake in the lower layer for 20 minutes, then take it out, pour a layer of egg liquid, and bake in the upper layer for 10 minutes, and it's ok! Everyone's oven has different capacity and structure, please adjust it yourself! )

7. After cooling, cut it from the middle, add cream, sprinkle with chocolate chips, and you can lick it! According to your different preferences, you can choose jam, sausage, lettuce ... as sandwiches. )

Twelve, French sponge cake

Ingredients: 5 egg yolks, 20g soft sugar, 5 egg whites, 60g soft sugar, 120g low-gluten flour, and 80g dissolved butter.

Exercise:

1. Beat the protein until it is wet and frothy, and add spinning sugar several times and beat well. (Beat the egg whites first, then the egg yolks, without brushing the eggbeater, hehe ~ ~)

2. Break up the egg yolk, add the soft sugar and beat well with an egg beater (there are few egg yolks, so it is recommended to use a small bowl or roll the bowl sideways).

3. Pour the egg yolk on the egg white, turn the bottom and stir well.

4. Add flour several times and stir, don't draw circles! ! ! ! ! (Preheat the oven at this time)

5. Gently pour the dissolved butter into the batter and stir. Tip: Pour butter on the periphery first, and then gently pour the rest on the batter surface. )

6, 180 degrees, 30 minutes. You can tear off the oiled paper after the oven.

Thirteen, sesame toast

High gluten flour: 240g (if you can buy bread flour in China), milk powder: 7.5g (1+ 1/2 tablespoons), salt: 4.5g (1/2 tablespoons), milk: 150g, sugar:.

Oven temperature: 180 degrees Celsius. After the bottom layer is baked for 20 minutes, move to the middle layer for baking 10 minutes.

1. Mix high-gluten flour, milk powder and salt.

2. Heat the milk to about 50 degrees. Pour warm milk into a bowl filled with white sugar and baking powder, stir well and wait 10 minute.

3. Pour (2) into high-gluten flour, and pour (1) into it and knead it crazily.

4. Add butter several times and continue to knead. Crazy ~ ~ ~

5. Knead it and put it in a warm place until it gets fat!

6, after the second fermentation (once fat, lose weight, then fat, then lose weight, that is called second fermentation! ), cut into 4 parts.

7. Roll it into pieces, roll it into rolls, set it and put it in a baking tray. Waiting for the last time to get fat.

8. Brush the surface with egg liquid, preheat it for 10 minutes and put it in the oven.

9. 180℃, bake the bottom layer for 20 minutes, and then move to the middle layer for 10 minutes.

Xiv. Apple Snack Pack

1. Divide the fermented dough into 10 points.

2, flatten, add stuffing, close like a steamed stuffed bun, and then turn it upside down. I should have put apple stuffing, but I used the melon and coconut stuffing left over from the cake made by the old lady that day. You can put any stuffing you like. ~ ~)

3. Put it in a paper cup and wait for the last fermentation!

4. When the fermentation is twice as big, brush the egg liquid. (Preheat the oven at this time)

5. Cut two thin apple slices and put them on the dough.

6, put in the oven, 180 degrees. Bake the lower layer for 20 minutes, then take it out, brush a layer of egg liquid, and then put it in the upper layer of the oven to continue baking 10 minutes. According to the oven, please adjust yourself! )

Fifteen, green tea biscuits

Ingredients: (about 30 pieces), low-gluten flour (medium gluten is also acceptable): 140g (5 about 1+ 1/2 cups, loosen the flour with a spoon), milk powder: 15g (2 tablespoons), and butter:/kloc-.

Practice: (oven preheating 180 degrees)

1. Beat the butter softened at room temperature in a large basin, the color becomes lighter, the volume is slightly larger, and it is feathery. Add fine sugar, powdered sugar, salt and other materials in stages and continue stirring until the sugar is dissolved.

2. Add the egg liquid and milk in several times, and mix well with electric egg beater.

3, flour+milk powder after sieving, add a little, cut like a vegetable with a rubber knife, do not stir in circles.

4. spread the baking tray paper in advance. When you put the blanks on the baking tray, leave a gap between each biscuit.

5, 180 degrees, put it in the upper layer (or middle layer) of the oven until the edge is colored, which takes about 15 minutes. Read it several times in the last few minutes to avoid burns. Immediately after baking, put it on a shelf to cool, and seal it after completely cooling.