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Making method of baked cake (1)
Ingredients: 3 eggs (six-inch round mold), 50g low-gluten flour, 24g oil, 24g milk, 36g white sugar (adding egg white), 0/8g white sugar/kloc-0 (adding egg yolk), 2 tablespoons red yeast powder, and hot water 1 tablespoon.
Exercise:
1, egg whites and yolks are separated, and the bowl containing egg whites must be oil-free and water-free.
2. Add18g sugar to the egg yolk and mix well. Pour salad oil in three times. Make sure that the egg yolk and oil are completely emulsified each time, and then add them next time.
3. Pour the milk into the egg yolk and stir well.
4. Sift the low-gluten flour into the egg yolk paste and mix well.
5. Add a few drops of white vinegar to the egg white and beat it with an eggbeater until it thickens. Add 1/3 sugar to continue beating.
6. When the protein foam in the basin is fine, add 1/3 white sugar.
7. When the protein in the basin is completely delicate, add the last sugar.
8. Beat the egg whites until they are dry and foaming! When you lift the eggbeater, you can pull out short and upright sharp corners.
9. Pick 1/3 protein into the egg yolk paste and stir well. Add 1/3 protein and stir well.
10. Finally, pour all the egg yolk paste into the egg white basin and stir evenly to form a cake paste.
1 1, mix two teaspoons of monascus powder and one tablespoon of hot water.
12. Put half of the cake paste into another pot, add the red yeast paste and stir well to form a red batter.
13, a spoonful of monascus paste and a spoonful of batter are alternately placed in the cake mold.
14, knock on the cake mold several times on the table and shake out big bubbles.
15. preheat the oven 170 degrees for about 40 minutes.
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Making method of baked cake (2)
Ingredients: four eggs,100g flour, 30g sugar and jam.
Exercise 1. Egg white and egg white are placed in two bowls respectively, without water, and there is no yolk in the egg white.
2. Add some sugar to the egg yolk and stir well. Add flour and stir. Don't stir hard in one direction. It will harden and mix up and down. No bubbles, be sure to mix well.
3. Add sugar to the egg white and beat it into white bubbles, then add a little sugar until it is delivered to chopsticks.
4. Add a part of egg white foam to the egg yolk powder, stir it up and down evenly, then add another part of egg white foam and stir it evenly, slowly.
5. Heat the pot, add some butter, pour some cake liquid into the pot, simmer, cover the pot and fry until cooked.
6. Spread the jam, roll it up and cut it into pieces.
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Making method of baked cake (3)
Ingredients: chocolate cake base: low flour 22g, cocoa powder 8g, egg yolk 1, sugar 40g, protein 1.5, dark chocolate 50g, butter 30g and cream 30g.
White chocolate mousse: 35g of white chocolate, sugar 10g, egg yolk 1, 5ml of water, 90ml of whipped cream and 0.5 slice of fish film.
Milk chocolate mousse: milk chocolate (cocoa content 38%)35g, sugar 15g, egg yolk 1, 5ml of water, 90ml of whipped cream and 0.5 slice of fish film.
Dark chocolate mousse: dark chocolate 35g (cocoa content 72%), sugar 15g, egg yolk 1, 5ml of water, 90ml of whipped cream and 0.5 slice of fish film;
1, butter+cream, heat to melt, turn off the heat, add chopped dark chocolate, stir until completely mixed, then add egg yolk and half a sugar and mix well.
2. Add the other half of sugar to the egg white until it is difficult to foam. Mix with chocolate sauce several times until it is almost uniform, sieve in low powder and cocoa powder, and stir well with light hands until there are no pimples.
3, into the oven, 160 degrees, 35 minutes.
Specific steps:
1, sugar+water+egg yolk are mixed evenly, heated to 82 degrees in water, and continuously stirred until thickened.
2. Chop the chocolate and heat it until it melts.
3. Divide the whipped cream to 6, take out 1/3 and mix well with chocolate.
4. Soak the fish film until it is soft, heat it until it melts, and add it to the chocolate cream in the previous step.
5. Add the egg yolk paste from the first step and stir well. Finally, gently mix in the remaining whipped cream.
6. Carve the bottom of a chocolate cake in the mold, and then pour in three mousse pastes in turn, each of which needs to be put in the refrigerator for half an hour to solidify. Therefore, when making mousse stickers, you should also make the first one first, and use the time of refrigeration to make the following one.