#向广东出发 #
In the cold winter, life feels a little bitter, so it needs to have some sweet taste to spice up. For most girls, even if there are great grievances and troubles in their hearts, they can be happy with a sweet little cake.
The white, fat, round cake, like a layer of columnar pagodas, wrapped in a layer of snow white cream, is very beautiful!
Taste it and it's sweet to the heart. Use a spoon to gently dig out a cake full of cream, put it in your mouth, it is soft and delicious, there is no need to chew it at all, it melts away in the mouth, leaving only a faint fragrance between the lips and teeth. Sweet, like the taste of first love!
Fine aftertaste, creamy thick breath swirling in the mouth, fragrant, sweet silk; the taste is particularly soft, smooth, with a faint fruit taste, eat in the mouth, there is a happy taste lingering in the heart!
(1) Wildberry cheesecake
Ingredients for making:
Low gluten flour ... 124 g.
Production materials:
Egg...... 62 g, cranberries ... 100 g, white sugar ... 124 g, cream ... 62 grams, cheese... 62 g.
Seasoning:
salt...... 3 grams, brandy... 5 g.
Preparation Method:
(1). Dried cranberries finely chopped into sparkling wine until soft.
(2). Sift the flour and powdered sugar and set aside.
(3). Stir dried plum, flour and powdered sugar (124 grams) together until the volume expands to 3 times larger, and the color becomes white and thick.
(4). Add loose egg liquid in batches and mix until smooth and delicate.
(5). Add the chopped cranberries to the egg mixture and mix well, then slowly pour into the square baking mold.
(6). Then put it in the oven above low heat at 180 ° C, bake for 35 to 40 minutes until the surface crack is dry and crispy.
(2) Taro cheese cake
cheese...... 300 g, milk... 90 g, cream... 200 g.
Production accessories:
Sweet potato ... 10 g, white sugar ... 100 g, white wine ... 100 g.
(1). The taro is washed and ground into a powder by a grinder.
(2). Gillipting and ice water soak soft drain and set aside.
(3). Cream cheese is heated in a water-insulated manner to warm it back and soften.
(4). Put into the mixing tank, add caster sugar, milk - mix well.
(5). Add mint wine and gelatin and stir well.
(6). When the animal whipped cream is beaten with an egg beater until it is six distributions, pour it into the jar, and then add the sweet potatoes and stir well.
(7). Finally, pour the material into the model and smooth it, then put it into the freezer and refrigerate at -18 °C for about 30 minutes.
(3) Mille-feuille cake
Low gluten flour... 1250 g.
Pumpkin seeds... 125 g raisins... 125 g, peanut kernels 100 g.
yeast...... 100 g, alkali ... 10 grams, white sugar... 250 g.
(1). Add 1250 grams of water under the flour, then put in the yeast noodles and scatter, mix well and knead thoroughly to let it ferment.
(2). Winter melon sugar and peanut kernels are chopped into minced pieces.
(3). Add alkali and sugar to the fermented dough and knead well, roll out the dough that grows 80 cm long and 40 cm wide.
(4). Put the honey osmanthus flowers evenly, along the two ends of the long shape of the dough, and fold six layers from one end to the other.
(5). Press the surrounding areas tightly by hand and roll out into a 40 cm square cake blank.
(6). Sprinkle raisins evenly on the cake blank, melon seeds, winter melon sugar, peanut kernels, and steam them over high heat.
(7). After leaving the basket, use a knife to cut into 50 pieces of cake cubes that are 4 cm square.
(4) Matcha cheesecake
Cake Thousand... 150 g, cheese... 314 g.
cream...... 61 g, milk... 141 g, almonds ... 50 g, eggs... 35 g, cornmeal (yellow)... 10 g.
tea...... 10 grams, white sugar... 73 g.
(1). Put the biscuits into a plastic bag and mash them.
(2). The cream is melted into a liquid state by heating it in a steel basin.
(3). Bake the almond horn and set aside.
(4). Take a glass basin, pour in biscuits, cream and almond horns, then add milk and 10 grams of powdered sugar and stir well.
(5). Take an 8-inch baking dish. Lay a piece of baking paper on the bottom of the baking die, and then spread the raw materials in the glass basin evenly in the baking pan.
(6). After flattening with a scraper, that is, the bottom pie skin, first put aside for later.
(7). After the cream cheese is heated by water to make it soft, add fine granulated sugar and stir together until it is particle-free.
(8). Beat the whole egg and add it to the cream cheese in parts and mix well.
(9). Continue to add the sieved corn flour to eat together.
(10). When the milk and animal whipped cream are poured into the cream cheese, stirred together until the cheese paste is presented and the smooth group has a flowing state, then pour into the baking mold.
(11). Put it in the oven and bake at 180°C on top and 180°C for about 50 minutes.
This article is original by foodie Li Daming, welcome to pay attention to, take you along with long knowledge! Like friends can collect likes and follow me, share different food making articles every day!