Ingredients: 180 grams of cake flour

150 grams of sugar

180 grams of butter

Eggs Four

A quarter spoon of baking powder

A little lime juice

Fifty grams of orange juice

Method: 1. Cream Add sugar and beat, add eggs and beat, mix in cake flour

2. Stir in lime juice and orange juice

3. Install mold (hollow mold or long mold) at 160 degrees Bake for fifty minutes

Cream cake - -

Ingredients:

whipping cream 100ml

instant coffee 1 Package

cream cheese 200g (I used half a package, about 120g, less is okay)

80g sugar

2 eggs

1 tablespoon cornstarch

50g chocolate (can be replaced by chocolate sauce)

1. Let the cream cheese soften at room temperature, then add 50g sugar and stir until it becomes creamy< /p>

That’s about it

2. Beat in the egg yolk and mix well

3. Add corn starch and mix well. It’s best to sift it first

4. The egg yolk cheese paste is ready. Set it aside for now. Beat the light cream and sprinkle in the coffee powder

Beat the light cream and coffee powder

5. Stir in the cheese paste

6. Beat the egg whites until foamy, then add the remaining 20g sugar and beat until hard foam, squeeze a few drops of lemon juice into it

7. Beat the egg whites until foamy. Gently mix the good egg whites into the cheese paste

8. Put it into the mold

9. Draw chocolate sauce horizontally on the surface

10. Use a toothpick to quickly score a few Just form a pattern

Finally, preheat the oven to 180 degrees, pour a cup of water into the baking pan, put the baking mold on it, and bake in the oven for 45 minutes. After the cake is baked, let it cool and refrigerate it for more than 4 hours before eating

Shanghai Cream Cake

Ingredients: Cake ingredients: Fuqiang powder 5kg eggs 8kg sugar 4kg

Shanghai Cream Cake

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Cream: 5 kg of butter, 5 kg of sugar, 5 kg of eggs, 1.5 kg of milk, 10 bottles (227 g), 2.5 g of vanilla powder, 100 g of rum

Sugar water: 1 kg of sugar, 2 kg of water 100 grams of rum

Preparation method 1. Make the cake base: Put the eggs and sugar in a copper pot and mix well, heat to 30℃, put it on the egg beater (or use an egg beater) Beat the eggs until they are about three times their original volume (do not heat them in the oven on a hot day), then gently add the flour to the egg mixture, mix well, and pour into the mold.

2. Baking: Control the oven temperature at 180~200℃, bake for 25 minutes and it will be cooked.

3. Make cream: Put the eggs and sugar into the pot and stir, add the milk, stir with an egg whisk while heating, put it into the egg beater together with the butter oil after boiling Whip, then add rum to create a duplicate cream.

4. Sugar water: boil sugar and water, add rum after cooling.

5. Decoration: Cut the cake into three layers with a thin knife, apply sugar water and embedded cream between the layers, and scrape a thicker layer of cream on the surface. Spread shredded coconut or cake crumbs around the dough.

6. Cake mounting words and patterns: You can use clean kraft paper or thicker plastic film, fold it into a triangular funnel shape, put the pigmented cream paste in, seal it, and adjust the thickness of the pattern lines according to the required Fry off the triangular tip, squeeze out the cream paste and paint it with various patterns or words.

Notes 1. It is very important to keep the oven temperature stable when baking;

2. The egg beater cannot be stopped midway, and the container should not be made of iron or aluminum.

Derived varieties: Different auxiliary materials can be added to make cakes of different colors, such as almonds, fruits, fresh cream, margarine (margarine), chestnuts, chocolate cakes, etc.

How to identify the quality of cream

(1) Shape: The package remains in its original shape after opening, with no oil spilling out. Butter with a smooth surface is of better quality; if it is deformed and oil spills out, Uneven surfaces, deflections, and surrounding dents indicate inferior cream.

(2) Color: High-quality cream is transparent and light yellow. Otherwise it is inferior quality cream.

(3) Smell: High-quality cream has a special aroma. If it smells sour or smelly, it means spoiled butter.

(4) When high-quality butter is cut with a knife, the cut surface will be smooth and there will be no water droplets. Otherwise it is inferior quality cream.

(5) Cream must be stored in refrigeration equipment, and the suitable temperature is within the range of -5-5 degrees Celsius. Therefore, when purchasing, you should check whether the temperature of refrigerated product display cabinets and other refrigerated equipment is maintained below 10 degrees Celsius.

(6) Taste: High-quality cream can melt in the mouth without any rough feeling; otherwise, it is inferior cream.

(7) Look at the year, month and day of manufacture. Generally, the flavor of butter will not change within 6 months if it is stored below 10 degrees Celsius.

Method:

1. Separate egg yolks from whites. Add egg yolks with vanilla powder and white sugar, and beat with a whisk to form evenly foamy mayonnaise.

2. Mix milk and cream and bring to a boil. Take about 1/5 of the hot milk and pour it into the mayonnaise to make a thin sauce. Be careful to stir quickly while pouring to prevent the mayonnaise from condensing into flowers.

3. Pour the thin sauce back into the hot milk, and stir continuously while pouring it in to make it a uniform egg milk slurry. Place over a warm fire and heat (do not boil) while stirring constantly until the milk mixture thickens. Remove from the fire and let cool for later use

Homemade breads are mostly traditional sweet breads. It is easy to shape and make and has a variety of flavors. You only need to wrap the dough with different fillings. The butter pudding bread introduced this time is one of the varieties commonly found in popular bakeries. It is also called custard bun or cream meal bun.

The cream pudding filling is simple to make, sweet and delicious, especially suitable for children!

Ingredients: 6 pieces

Bread recipe: 180g high-gluten flour, 80ML warm water, 1 and 1/4 tsp dry yeast, 1/4 tsp bread improver ( No need to omit)

20 grams of butter, 2 spoons of milk powder, 2 spoons of sugar, 1/3 tsp of salt

Cream pudding filling:

Ingredients: milk 1 cup, 2 and a half spoons of corn flour, 4 spoons of sugar, 2 egg yolks (or 1 whole egg), 1 spoon of cream, a little vanilla extract (no need to omit)

Method: Put all ingredients into the pot Mix well and bring to a boil. Keep stirring to prevent the sticky bottom from sticking until it is completely solidified. Turn off the heat and let it cool.

Baking: Preheat the oven to 180 degrees and bake on the middle shelf for about 12 minutes