Pineapple cake material: (can be made into 18 blocks)
Cream100g
70g of white oil
70 grams of powdered sugar
A little salt
Whole egg 1
320g of low-gluten flour
40 grams of cream powder
360 grams of pineapple stuffing
Exercise:
1. Take a container, mix softened cream and white oil at room temperature, add powdered sugar, salt and eggs in turn, and stir well. Finally, add low-gluten flour and creamer powder and mix them evenly by pressing.
2. Divide the dough into 40g pieces and the pineapple stuffing into 20g pieces.
3. Wrap the dough with pineapple stuffing and close it. Then put it into a mold and flatten it.
4. Preheat the oven to 200 degrees Celsius and bake for 10 minute. Turn over and bake at180 c for 8 minutes. Please adjust the oven temperature by yourself. )
Experience:
1. The amount of dough can be adjusted according to different molds. When baking, it can be sent into the oven with the mold, and the shape will be more beautiful. There can also be no mold, but it will be slightly deformed.
2. The demoulding will be better after pineapple cake is cooled, otherwise the finished product will be easily damaged.
Pineapple cake's skin tastes crisp. It should be softer when it is released tomorrow. Pineapple stuffing is bought at the material store. It won't taste too sweet or too greasy.
Fresh fruit muffin
Skin material:
Salt-free fermented cream 225g, sugar powder 60 g, low-gluten flour 190 g, high-gluten flour 10 g, corn flour 40 g, cheese powder 15 g, milk powder 15 g and egg yolk/kloc-0.
Stuffing:
64 g pineapple, 64 g cantaloupe, 0/20g blueberry and 0/20g strawberry.
Exercise:
1. Mix all the materials evenly.
2.3 1g has 14 skin, 17g has 14 skin.
3. Pineapple and stuffed cantaloupe are divided into 7 pieces in an 8g, and blueberry and strawberry are divided into 7 pieces in a 15g.
4. Wrap the dough and stuffing and press them into the model.
5. Preheat the oven 180/ 150℃, bake for 15 minutes, then turn over and bake for10-/0/5 minutes.
Experience:
This kind of fruit crisp is really creamy when eaten every other day! My favorite fruit crisp is a little more skin, so choose the ratio of skin 3: stuffing 1, which tastes really delicious!
Hami melon crisp
Leather material
225g of cream, 225g of ghee, 80g of powdered sugar 100g, 80g of milk powder, 600g of egg 1, 50g of cheese powder, and 2 tablespoons of milk powder1.
Stuffing: Hami melon 800g+wax gourd 400g, sugar150g, maltose150g.
◎ First, put honeydew melon and wax gourd into a non-stick pan and cook them over medium-high heat.
be filled/suffused/brimming with
1, buy hard cantaloupe, and try to bring the hard green part of the skin for use. Cut the cantaloupe into shreds, and break it with a food processor if it can't be cut. Wax gourd is also shaved.
2. The mixed colors of the two are light yellow and green. There was a lot of water oozing out during processing, so I kept the soup and cooked it together in order to keep more fruity and sweet stuffing.
3. Try all the cantaloupes the next time you cook. Or replace wax gourd with shark's fin melon, feeling that the pectin of shark's fin melon is better than wax gourd.
◎ I didn't worry about scalding when I started cooking with medium heat. Turn it over occasionally and scrape the part of the pot that dries faster in the middle. You can add sugar when you see that the soup is almost finished.
be filled/suffused/brimming with
1, stir-fry until the soup is almost dry, and you will find that the stuffing is less, and there is really more water in the cantaloupe!
2, pineapple stuffing or cantaloupe stuffing is not difficult to fry, they will gradually dry out in a stable state. Among the fillings that have been fried once, plum stuffing is the most difficult to fry, and it will be ejected like volcanic magma. Once sprayed with quasi-hot croak, it must be turned constantly to slightly reduce the probability of bottom filling.
◎ After adding sugar, water will come out again and continue to fry. Don't be too angry at this time.
be filled/suffused/brimming with
As mentioned above, there is not much left after the Hami melon is dehydrated, so the sugar is only half of that of 150g pineapple stuffing, but the finished product is still sweet. Next time, reduce the added sugar to 100g g.
◎ The water is almost collected, and it is scraped next to it. If there is no water at the bottom of the pot, maltose can be added. A greenish brown.
◎ After adding maltose, stir fry carefully, use low heat, and always pay attention to the side and bottom of the pot to avoid blackening. Stir-fry until the water disappears and there are some sugar cokes. How dry it is depends on personal preference. It will harden after cooling. Stir-fry several times to achieve the desired hardness. If it doesn't feel hard enough after cooling, you can go back to the pot and fry it dry.
French almond protein cake
French almond protein cake (about 2 plates)
Materials: protein 125g, salt 2g, fine sugar 80g, low-gluten flour 10g, sugar powder 35g, almond powder 106g.
Almond horn
1 protein, salt, stir until fine foam.
2 Add the fine sugar twice until it is dry and frothy.
3. Mix and sieve the low-gluten flour, sugar powder and almond powder, then add them twice and stir evenly.
5. Squeeze into strips with a round flower mouth, sprinkle almond horns on the surface of the batter, shake off the excess almond horns, and bake in the furnace.
6190℃/110℃ for 25 minutes. Change the side. 190℃/ 10℃ paving the lower layer 10- 15 minutes (when the oven is preheated, 220℃/ paving the lower layer.
7 almond horn is about 250-280 grams.
Microwave oven145℃ for 35 minutes. ※
jelly
Material: (6 cups)
Jelly powder 18g, water 600g, sugar 50g, canned fruit.
Exercise:
1. First, mix jelly powder and fine sugar evenly.
2. Boil 600 cc of water, then pour it into jelly powder to boil (please remember to pull).
3. Put the diced fruit into the pudding cup, and pour it into the pudding cup after the jelly liquid is slightly cold.
4. After completely cooling, put it in the refrigerator.
Mu Si melts at the entrance, which is different from the taste of whipped cream.
White chocolate gives off a rich milk fragrance, which is very suitable for making vanilla cakes.
◎ Materials
Two 7-inch cakes.
Milk150g
50 grams of sugar
White chocolate100g
2 egg yolks
3-4 pieces of gelatin
200 grams of cream
Appropriate amount of chocolate rice
practice
-Soak gelatin in ice water until it becomes soft, and send it away with whipped cream for later use.
-Heat milk and white chocolate (cut into small pieces) together until the white chocolate melts, then add gelatin and use the remaining temperature to melt. Add egg yolk and sugar together and stir well, then mix and cook until slightly sticky, then turn off the heat and cool.
-When the chocolate sauce cools, add the whipped cream and stir well.
-Musimo wraps the bottom with a fresh-keeping mold, and puts the cake → Mu Si → cake → Mu Si in turn.
-Smooth the surface, freeze for more than 3 hours, demould, and sprinkle chocolate rice on the surface and around.
comment
Because I used vanilla cake and Mu Si was white, the layers were not obvious. It would be more beautiful if I switched to a cake with dark chocolate or coffee flavor.
Take Mu Si out of the model, I always use the hot air of the hair dryer to blow around the model at 360 degrees, and Mu Si can easily demould, which is convenient and simple!
Pineapple cake (about 60 bomb aluminum molds)
Ingredients: whole egg 500g sugar 300g salt 4g low gluten flour 460g baking powder 6g salad oil 500g canned pineapple slices 8- 10 slices.
Preparation in advance: (1) Slice and dice the pineapple, squeeze out the water and drain for later use.
Practice: 1 Stir the whole egg, sugar and salt at medium speed until the batter does not drip.
2. Sieve the low-gluten flour and baking powder twice, add them at low speed and stir well.
3 salad oil is slowly added in stages and stirred evenly until the surface of the lake is smooth.
4 Add the drained diced pineapple and mix well. Take it out and stir it slightly.
5. Put the batter into a flower squeezing bag with a big round flower mouth, and then squeeze it into a model cup for about 8-9 minutes.
6 Squeeze some ghee on the surface of the batter, and then bake with almond slices (horns).
Set the upper layer to 7200℃/ 175℃ for 10 min, and switch the side to 200℃/ 175℃ for 8 min (200℃/ 175℃ when preheating the oven).
Tricolor chocolate mousse
material
Three eggs.
1 teaspoon of white powder
4 tablespoons sugar
300 ml of milk
3.5 tablets of gelatin
300 ml of whipped cream
75 grams of pure chocolate
75 grams of white chocolate
75g milk chocolate
working methods
1. spread the baking paper on the mold, separate the egg white from the egg yolk, and soak the gelatin tablets in water for 30 minutes.
2. Add white powder to the egg yolk. Stir the sugar until it is light yellow and uniform.
3. Put the milk in a small pot, heat it until it is close to boiling, then leave the fire and pour it into the egg yolk paste and stir well.
4. Heat the egg yolk paste in water and stir it with a wooden spoon until it thickens (draw a line on the back of the wooden spoon with your finger so that the line won't paste off)
5. Slowly add the yolk paste into the soft gelatin tablets and set aside to cool.
6. Beat the whipped cream and gently mix it into the egg yolk paste. Divide the yolk paste into three parts and the egg white into three parts.
7. After the pure chocolate is softened by heating in water, pour it into the egg yolk paste and stir well.
8. Beat an egg white until it is hard and frothy, then gently mix it with pure chocolate yolk paste, pour it into the mold, smooth the surface, and freeze it in the refrigerator until it is solidified (about 30 minutes).
9. Repeat steps 7 and 8 to make white chocolate mousse and milk chocolate mousse respectively.
Reminder: when slicing, warm the knife with hot water first, and the cut surface will be more beautiful.
It took me nearly two and a half hours to make this three-color mousse. It's hard, but it's worth it.
The mold I use is a common toast mold, which can't be moved, so in the first step, I cover it with baking paper for easy removal.
Ice the Mu Si for half an hour to prevent the two layers from mixing when you pour another layer.
Mousse has always been soft, so even if you make another layer an hour later, it will still stick.
Malin cake
Material a
75g of unsalted butter.
75 grams of sugar
2 egg yolks
Vanilla essence 1 spoon
Flour125g
Baking powder 1 teaspoon
Fresh milk 100 ml
Material b
Two kinds of protein.
90 grams of sugar
Exercise:
1 baking tray with baking paper.
Add butter and sugar A in 2 pots, slide in, add egg yolk and vanilla extract, and continue to stir well.
3 Sieve the flour and baking powder twice, add them into 1 and mix well.
4 Add milk to 1 and beat well.
5 pour the beaten materials into the baking tray and smooth them.
6. Beat the egg white of material B slightly, add sugar several times until it is hard to foam, and pour it on the surface of material 5.
Bake in the oven at 350 degrees for 35 minutes.
note:
I put the sugar in 1 material b according to the prescription this time. It's a little sweet. You can reduce it.
Protein on the surface is delicious when baked, so it must be baked to a deep golden color, so it must be placed at the bottom of the baked paper cake to avoid paste.
Egg yolk puffs
Oil skin: (16g/ sheet)
Zhong Jian 160g
58 grams of butter
30 grams of sugar
75 grams of warm water
Crispy: (5g/tablet)
Low gluten 220g
85 grams of butter
Stuffing: (20g/piece)
400 grams of bean paste
20 salted egg yolks
◎ Filling:
1. Salted egg yolk is soaked in rice wine to remove fishy smell, and baked at 375F for 3-5 minutes.
2. Divide the bean paste into 20 pieces and put it in the refrigerator.
◎ Oil skin method:
1. Mix, stir, knead and shape the oil skins until smooth.
2. Wrap it in plastic wrap and relax 10 minutes.
◎ Pastry method:
Stir the materials evenly. Rub it with your hands. Then knead until the crisp surface is smooth and oily.
Exercise:
1. Divide the oil skin and pastry into 20 parts and knead into dough.
2. Wrap the pastry with oil skin and seal it.
3. flatten the wrapped cake, roll it into an oval shape with a rolling pin, and then roll it from bottom to top.
4. Turn the rolled dough over 90 degrees to make a vertical bar, and repeat 3.
5. Repeat step 4.
6. Cover with plastic wrap and relax for 10 minutes. Roll the dough into a circle, wrap it with bean paste, press the salted egg yolk and pinch it tightly.
7. Close your mouth and lay it flat on the baking paper and coat it with egg yolk liquid. Wipe it again before entering the oven and sprinkle with black sesame seeds.
8. Bake in an oven at 400 degrees Fahrenheit for about 20 minutes. Lay it flat, coat it with egg yolk liquid, coat it with egg yolk liquid again before entering the oven, sprinkle some black sesame seeds on it and bake it in the oven.
note:
1. When baking salted egg yolk, as long as the surface changes color slightly. Too long drying time is not delicious, and short eggs have a strong smell, which destroys the flavor of souffle.
2. The oil skin material may not be easy to knead at first, and it will stick and not form. Be patient and rub it slowly by hand until it is completely mixed.
3. Crispy flour and oil are difficult to dissolve in each other, so be sure to knead patiently to help flour absorb oil and water, and use the temperature in your hand to help oil dissolve in flour.
Crispy is harder than oily skin. If it cannot be molded, consider adding 10g of ghee.
Be sure to pinch the skin tightly after filling, so that the bottom will burst when baking.
There is no need to sprinkle flour on the table when the pastry and pastry are mixed together.
Chocolate cake roll
Material: (about one piece)
Protein paste:
Five kinds of protein.
70 grams of fine sugar
Tata powder 3 g
Batter:
70 grams of water
30 grams of chocolate powder
Soda powder 3 grams
5 yolk
40 grams of fine sugar
Salad oil 80g
Low-gluten flour100g
3 grams of baking powder
Proper amount of whipped cream
Exercise:
1. Separate the egg white and yolk in different containers. Sift the flour for later use.
2. Boil the water, add chocolate powder and baking soda powder, and dissolve evenly.
3. Add the fine sugar to the egg yolk, stir gently, then add the dissolved chocolate and salad oil, and stir well. Finally, add the sieved flour and baking powder and mix well.
4. Stir the egg whites until they get wet and frothy. Add tower powder and fine sugar. Defeat.
5. Pour half of the egg white paste, roughly mix it with the batter, then add the remaining egg white paste and stir well. Don't stir too much.
6. Spread the baking paper on a rectangular baking tray, pour in the batter and smooth the surface. Bake in the oven at 200°C for 5 minutes, and then bake at160 C 10 minutes.
7. Take out the baked cake, shake it on the table to let the water escape, back it up, tear off the lining paper to dissipate heat for about 2-3 minutes, and then turn it back to the front to dissipate heat until both sides are cold and the surface is dry and non-sticky.
8. spread a piece of baking paper, with the bottom of the cake facing up, and spread cream first. Cut 2~3 knives at the beginning of the roll (you can't cut it off), and then roll the cake with baking paper.
9. Wrap the rolled cake with plastic wrap. Fix it in the refrigerator for about 30 minutes.
Cream practice:
1. Take a large container, put ice cubes and appropriate cold water, and keep the temperature of the ice.
2. Put a proper amount of whipped cream (I used about 200cc) into a small container, and then put this volume into the ice bucket above to keep the temperature low. Beat with a blender until it is difficult to foam, and put it in the refrigerator for later use.
Experience:
-1- The cake was made with great care. After confirming that the baking paper at home is anti-sticking baking paper, the baking paper is also put on the baking tray first. So this time the crust is beautifully made. Thanks for sharing May's experience. For the question of how to make a beautiful cake roll, please refer to the query encyclopedia of Claire's snack stack.
-2- I tried the cake I just made. It tastes soft, like a sponge, but it seems too soft. My ideal cake should be soft and dense. This time it is not only soft, but not dense enough. If only it could be stronger. But the cake was frozen all night. When I ate it this morning, it was a little thicker than last night. Try another recipe of cake rolls next time.
Glutinous rice bean paste roll
250 grams of glutinous rice
Red bean paste100g
50 grams of sugar
2 pieces of rotten skin
1. Soak glutinous rice for three hours.
2. Cover the steamer with a wet cotton cloth (wet cloth can prevent sticky rice from sticking to the cloth), and steam the glutinous rice on the cotton cloth for about 20 minutes, and stir it over in the middle.
3. Put the steamed glutinous rice into a large bowl, add sugar and mix well.
4. First spread the tofu with the mixed glutinous rice, then put the upward red bean paste (just like sushi) and roll up the tofu.
If you don't want to eat it right away, you can wrap it tightly in a fresh-keeping mold and put it in the refrigerator, so that the glutinous rice won't fall off when you cut it into pieces.
6. Before eating, cut the glutinous rice bean paste roll into pieces, put some oil in the pot, and fry the glutinous rice bean paste roll until golden on both sides.
Pineapple crackers
Materials:
1 slice of pie, 1/2 cups of diced pineapple, 1 egg, 2 tablespoons of unsalted butter, 2 tablespoons of sugar, 1/2 tablespoons of corn flour and 1 teaspoon of cinnamon powder.
Exercise:
1 Add sugar to diced pineapple and cook over medium heat until it melts and the pineapple is slightly soft.
2 Add butter, corn flour and cinnamon powder, stir well and thicken, and let cool for later use.
3 Cut the dough into cubes, wrap 2 tablespoons pineapple stuffing, spread the egg liquid around with a brush, fold the dough in half, and press the dough tightly with a fork.
4. Make three vertical incisions on the epidermis and brush the surface with egg liquid. Bake at 420 degrees for about 20 minutes until the surface is golden.
note:
Keep stirring when cooking the stuffing, or it will easily stick to the pot and burn off.
Pan Qi cake
Material: (one piece)
A. batter:
5 yolk
20 grams of fine sugar
A little salt
Salad oil 60g
60g fresh milk
Low-gluten flour100g
Corn flour10g
Baking powder 1/2 teaspoons
B. protein paste:
Five kinds of protein.
75 grams of fine sugar
Tata powder 1/2 teaspoons
C. others:
Appropriate amount of chocolate sauce
Proper amount of whipped cream
Appropriate amount of chocolate rice
Exercise:
1. Separate the egg white and yolk in different containers. Sieve the powder for later use.
2. Add fine sugar and salt to the egg yolk until the egg yolk is slightly milky white, then add salad oil and mix the milk evenly. Finally, add the sieved powder and stir evenly.
3. Add the protein into the tower powder and stir until it is wet and foaming. Add the fine sugar twice and stir.
4. Mix the protein paste and batter evenly and divide them into two parts. Add a proper amount of chocolate sauce to one portion and mix well.
5. Spread the baking paper on a rectangular baking tray, pour in two portions of batter (separated by a paper strip or a ruler), smooth the surface, and bake in the oven180 C for 25 minutes.
6. Take out the baked cake, shake it on the table to let the water escape, carry it back, tear off the lining paper to dissipate heat, and then turn it back to the front to dissipate heat until both sides are cold and the surface is dry and non-sticky.
7. Spread a big piece of paper, slice the cake, cut it into strips and fold it. When the cake is done, spread it with whipped cream. Finally, coat the outer layer with whipped cream and sprinkle with chocolate rice for decoration.
Cream practice:
1. Take a large container, put ice cubes and appropriate cold water, and keep the temperature of the ice.
2. Put a proper amount of whipped cream (this time I used 200cc) and powdered sugar (about 10g) into a small container, and then put this container in the ice bucket above to keep it low. Beat with a blender until it is difficult to foam, and put it in the refrigerator for later use.
Experience:
1. If only the cost is considered, it is really not cost-effective to make this cake. I can buy half a chessboard cake just decorated with chocolate rice. I think the most difficult thing is the exterior decoration. I haven't studied cake decoration, I can only rely on imagination. So in the end, my work desk is full of whipped cream and chocolate. It's a mess
2. Secondly, it is a patchwork of cakes. Because the production volume is not large, there is only one plate, so the cutting between different colors should be careful. If you make two plates, the cutting combination will be easier.
Fresh milk jelly
Ingredients: fresh milk 1000㏄, corn flour10g, sugar 1 10g, 2 whole eggs and a proper amount of coconut powder.
Exercise:
(1) Put the whole egg and sugar into the pot and stir evenly, then add 750㏄ of fresh milk, and heat with low heat (stir slightly while heating) to about 80℃ (that is, about 80℃ when the pot starts bubbling).
(2) Mix 250 ㏄ fresh milk and corn flour in advance, pour into the pot and continue to heat until it is thick (there are big bubbles rising to the surface at the bottom of the pot)
(3) Pour it into a fresh-keeping box while it is hot, reshape and smooth it, and put it in the refrigerator after cooling.
(4) completely freezing, cutting into pieces, and wrapping with coconut powder.
Frank Doug
Dough material
High gluten flour160g
40 grams of low-gluten flour
Dry yeast 1 teaspoon
30 grams of sugar
Salt 1 teaspoon
Skim milk powder 1 tablespoon
30 grams of eggs
Salt-free cream 20g
95 grams of water
8 hot dogs with stuffing.
Appropriate amount of salt and curry powder
Proper amount of bread flour
practice
1. Except the unsalted cream, put all the ingredients into the toaster in turn and stir together for about 5 minutes. Take out the dough, add the unsalted cream and continue stirring for about 10 minute.
2. Take out the dough, put it in a big bowl, cover it with plastic wrap, conduct the first fermentation, ferment it to the size of 1.5 ~ 2 times (about 30 ~ 60 minutes), and put it in the refrigerator for one night.
3. Sprinkle a proper amount of salt or curry powder on the hot dog; Pour the bread flour into the plate and set it aside.
4. Take out the dough, press out the air, and grow the olives into a rectangle with a width of 40cm, 14cm. After the dough is folded three times, it is turned 90 degrees and cut into 8 equal strips.
5. Forming-Knead the dough into long strips and circle around the big hot dog. The dough is soaked in water, then coated with bread flour, placed on a baking tray, and finally fermented to twice its size (about 60 minutes).
6. Preheat the oven in advance and bake at 200℃/ 150℃ 15 minutes.
note:
1 Bread crumbs can be sticky, the dough will be scattered after the beginning, and some will fall off during the post-production process.
When wrapping two packs of ham, leave a little space between the dough, so that there will be lines when it is raised.
Maoshe cake
Materials:
Flour 120g, cream 100g, powdered sugar 100g, 2 from protein, and a little salt.
Exercise:
1. Soften the cream at room temperature, add the powdered sugar and beat it into a paste with an egg beater.
2. Add salt to the protein until it is difficult to foam. Add the egg white into the cream paste three or four times and stir gently to avoid defoaming.
3. Slowly add the sieved flour, stir evenly, put the batter into a flower squeezing bag, and squeeze out strips of about 5~6 cm with a flower squeezing head of about 0.6cm on a baking tray covered with baking paper or anti-sticking, with at least 3 cm between them.
4. Bake in the oven180 C for about 6~8 minutes until the edge is slightly golden yellow.
Black wind (this is not nice ~ but the taste of chocolate, who can resist it? )
◎ Materials (about 30 pieces)
White oil 1 10g
Fine sugar100g
Egg 1 (about 55g)
Super Bitter and Sweet Chocolate 150g
Medium gluten flour180g
Baking powder 1/2 teaspoons
1 tbsp cocoa powder
2 tablespoons cream
practice
Preheat 1 oven to 220℃/ 150℃ (oven); Bitter and sweet chocolate is cut into pieces and heated in water until it melts (microwave oven is also available).
2 Put the white oil and fine sugar into a large bowl or a steel basin, first mix them evenly with a rubber scraper, and then mix them evenly with an electric mixer.
3 Add the eggs, continue to beat them into a uniform paste with a blender, then add the melted chocolate (let it cool a little, but don't let it agglomerate again), and continue to stir them evenly with a blender or rubber spatula.
4. Mix the gluten powder, baking powder, cocoa powder and creamer, sieve and add them into the cream paste. First, mix the flour with sugar and oil with a scraper, and then mix the dough evenly by pressing until the flour can't be seen (don't stir too much to avoid the dough sticking out).
5 Divide the dough into 20g balls, round them, put them on a baking tray and flatten them with the palm of your hand, press out the pattern with a fork in the middle, and put them on a baking tray covered with release paper, leaving a proper gap between cookies.
Bake at 6 175℃/ 120℃ for about 20 ~ 25 minutes. When the baking time is 10 minutes, turn the baking tray around and continue baking until the cookies are not soft enough to be picked up, and then turn off the heat. Put the cookies in the oven 10 minutes before taking them out, and let them cool completely.
Banana steamed cake
Component 12 (small)
Materials;
Banana 2 yuan 1/2
30-50g sugar (suitable for your own sweetness)
1 egg
Honey 1 teaspoon
Water 10 can
70 grams of low-gluten flour
20 g powder
Baking powder 1 teaspoon
Stir eggs, sugar, honey and water. Add banana puree and stir.
Add the powder and mix well.
Steam over high heat for 5 minutes.
Precautions:
QQ smells good, not bad.
It's simple.