17 Best Cheesecake In The World - Tasty Party Times Meals
1. Lollipop cake
Ingredients
3 eggs
75 grams of fine sugar
Low gluten flour 90 grams
President light pickles 40 grams
Decorative ingredients
White chocolate, dark chocolate, decorative sugar beads the right amount
Lollipop cake practice
Lollipop Cake consists of sponge cake base + surface chocolate and sugar bead decoration. So the raw material is very simple. The figure for the sponge cake raw materials: butter 40 grams, 90 grams of low gluten flour, 75 grams of fine sugar, eggs, 3. Lollipop cake practice
steps 1
The butter is cut into small pieces, heated and melted into a liquid reserve (if the weather is relatively cold after the butter is easy to solidify, you can melt in the egg when almost melted butter). Lollipop Cake Practice
Step 2
Egg into the egg pot, add fine sugar. Lollipop Cake Practice
Step 3
(Usually for the whole egg in the temperature of 40 ? most likely to be sent, so when the eggs are usually sent to the egg when the temperature will be sent again, but we are the same time, The amount of eggs to send less, if your whisk power is relatively high, or feel too much trouble and do not care to play for a while, then no warming can also Kazakhstan). Lollipop Cake Practice
Step 4
Has been sent to the egg becomes very fluffy, thick. Lift the egg whisk, dripping egg in the basin can draw lines and lines will not soon disappear, it means to send well (the whole egg to send faster than egg white to send, so be patient, do not worry ). Lollipop cake practice
steps 5
After the eggs are sent, they can preheat the oven. Preheat the oven up and down 180 degrees Celsius. Will be sifted after the low-gluten flour into the hair to send a good egg. Lollipop Cake Practice
Step 6
Immediately with a scraper fast, substantial mixing, so that flour and egg quickly and thoroughly mixed together (turn the action to be fast, the range should be large, so that flour and egg can quickly mix, to avoid a long time to mix Leading to egg defoaming from the bottom up the mix, similar to the action of cooking, do not circle the mix). Lollipop cake practice
steps 7
Mix well after getting a very thick batter. This time you can observe the batter, if it is delicate, thick state on the right. If the batter looks rough, continue to produce a lot of bubbles, or become very thin, indicating that the whole egg is not enough or batter defoaming, lollipop cake to do bad Oh Lollipop Cake Practice
Step 8
Pour the melted butter into the batter. Lollipop Cake Practice
Step 9
With the same way quickly stir evenly, so that butter and batter mixed evenly. Also use the same method to observe the mixed batter. Finally, the batter is still thick, delicate. Lollipop Cake Practice
Step 10
Put the batter into the squeeze bag, squeeze into the batter in the lollipop cake mold, to be packed, so that the batter is higher than the mold a little (in general, silicone mold can not wipe the oil, but if you want to better anti-sticking performance , Or can be applied in the mold wall of a thin layer of butter anti-stick Kazakhstan). Lollipop cake practice
steps 11
Cover the other half of the lollipop cake mold. Place the mold on the baking tray and place it immediately into the oven with a preheat up to 180 ° C, the middle and bake for about 12 minutes. Lollipop cake practice
steps 12
After the cake is released, the mold will be released after the cooling, and the mold can be seen. All the drums have been drummed up and become a small round cake (if the whole egg is not in place, the batter is not enough or the batter is not enough Resulting in batter can not be full of mold, baked finished cake is not so round, and must pay attention to Oh). Lollipop Cake Practice
Step 13
After the cake is released from the mold, it can be decorated. With white chocolate and dark chocolate two colors of chocolate can be decorated more colorful lollipop cake, of course, you only use one of the chocolate can also be Kazakhstan. Prepare the work, first a small amount of chocolate cut into small pieces of water after heating and melting, with lollipop sticks dipped in a little melted chocolate. Lollipop Cake Practice
Step 14
Place the paper stick in a baked round cake. Lollipop Cake Practice
Step 15
And then put the small cake back into the mold, paper sticks up. Waiting for chocolate solidification (such as chocolate after solidification, paper sticks will not be fixed on the cake off, and then decorated up will be convenient). Lollipop Cake Practice
Step 16
After the sticks are fixed, you can melt the rest of the chocolate. Chocolate chopped, melted by water (if it is cocoa butter chocolate, no need to adjust the temperature. If it is cocoa butter chocolate, you have to adjust the temperature, see TIPS). Pick up a lollipop cake and roll around the melted chocolate solution, so that the surface is dipped in chocolate and slowly lift the cake. Lollipop cake practice
steps 17
Sprinkle sugar beads on the surface of the cake as a decoration, and then insert the cake in foam cotton or other similar devices, so that it can stand. Use the same method to do all the cake, plug in, put it aside, until the surface of their chocolate completely solidified, lollipop cake to do a good job. Lollipop cake practice
steps 18
Tips
1, to do a good lollipop cake, sponge cake production is very critical. In order to make everyone successful, many steps in the brackets added a very detailed description, I hope everyone in the hair, pour mixing, into the mold and other processes are trying to do bit, compare the process of the batter state, to make a successful cake.
2, lollipop cake added butter can make the cake taste more mellow, rich, the president of the butter is fermented butter, have a more unique frankincense, so cake more delicious.
3, lollipop cake is mainly used to decorate the chocolate after melting. If you use on behalf of cocoa butter chocolate, do not need to adjust the temperature, or the need for chocolate thermostat, in order to ensure the work of chocolate, to ensure that after the chocolate can be a smooth solidification, and after curing the gloss and quality. Chocolate thermostat method: the dark chocolate chopped after the water or melting with a chocolate melting pot (the temperature does not exceed 60 ?), the chocolate liquid on the marble countertops, with scraper repeatedly pour mixing, so that chocolate cooling, and gradually become thick Thick, when the time to 28-29 ? (white chocolate 26-27 ?), re-pour back into the bowl or furnace, heated again, so that the chocolate reached 31-32 ? (white chocolate for 29-31 ?, the temperature for reference , Chocolate packaging on the general thermostat instructions, you can refer to), after the temperature of the chocolate can be used immediately. If you are too troublesome, want to melt directly after the chocolate, not thermostat, it is possible, but the effect is not guaranteed.
2. Melaleuca cake (super detailed)
Ingredients
Low gluten flour 160g
Eggs 2 (100g)
Fine sugar 30g
Salad oil 30g
Milk 480g
Light cream 200g
Seasonal fruit 200g
Fine sugar 15g
Melaleuca cake (super details) approach
Fine sugar mixed with eggs, eggs, the weight of the two hit out about 100g is enough, do not have much less, the best error in 1g! With the eggs to beat to have a uniform fine bubble can be, I was left hand holding pots, right hand counterclockwise fast whipping, playing butter method is the same, but playing cream to light, or splash!
Add salad oil to mix evenly, salad oil is colorless and tasteless vegetable oil, such as corn oil, soybean oil.
Add low-gluten flour, mix well, if the eggs hit before this step is not difficult to mix! Do not have to worry about when the mix of flour from the tendons, rest assured that bold mix!
Mix well after adding milk, add milk you know why do not worry about flour from the bar! Mix well after sieving again! So that the batter is finished, you can start the skin!
Choose non-stick pan, are generally 24cm, the size can be done eight inches, the premise is that you enough thick enough fur I generally only use the amount of an egg with a little pot can be branded at least 15 sheets of skin, enough for a six-inch, the general Melaleuca are 11 skin around, if it is a novice to use this amount to be a six-inch bar, If there is no non-stick pan with flat can also be done, so you need to prepare the brush or cotton, as well as the amount of salad oil, brush on the bottom of a thin layer there, generally baked two oil brush oil, So do not have such a trouble.
With a small fire pot heat, hand away from the bottom of the pot 10 cents to try the temperature, the specific number of degrees I have not measured, do not burn too hot, or when the pasture you have not had time to stand on the solidified! The If it is a novice, then the first two skins used to test the hands, choose a big point of the spoon to take about 50g batter, if their skin is more powerful, then the amount of batter less out of thinner the best! The pot can heat upside down, batter into the horse immediately turn the pan, so that the batter can be evenly divided in the bottom of the pot, the action slowly solidified! See the middle of the dough when the bubble from the scraper to the edge of the dough with the pot separated, and then wait for ten seconds like the dough like, do not turn over! The Do not flip! The The If some paste is a big fire or branded a long time! Own attention! The Want to look good and more practice! There is no shortcut to bake! The Choose a better look of leather spare, 10-12 sheets. Melaleuca cake (super detailed) practice
steps 4
The skin is so good to wait for it to cool, this time can cut the fruit with the cream, and I do not like to sell the Melaleuca cake fruit more confused and then a few layers of skin layer of fruit, I feel so bad taste, I Put the cover map is the durian Melaleuca, durian is so soft so I was durian and cream mixed together, durian cut small pieces, do not get too fine, otherwise there will be more water affect the taste! After the cream is cooked, add the chopped durian and mix it into the Biaohua bag. If it is mango or strawberry fruit such as cut into small pieces, finished picture! So that every layer has fruit! Melaleuca cake (super detailed) practice
steps 5
If the baked out of the skin feel big with the mold cut about, so out of the finished product is also good-looking, you want the cake looks flat, then prepare a live mold, the bottom set of fresh bags, pick one of the most beautiful leather shop In the bottom, look good side facing! The edge of the extra part of the wall attached to the mold, mounted flower mouth cut a little smaller, squeeze a layer of cream, put a layer of fruit, and then covered with a skin, so in turn, try to ensure that the thickness of each layer, enough! No mold directly on a layer of cream a layer of cream fruit, so do it will inevitably be high outside the low, you can take a flat plate pressure will be much better, if there is the best mold, stereotypes are also convenient! After being put into the refrigerator for two hours or frozen for one hour, the time is short and bad shape, if put crooked cake down! The I am a man! The The
Finished if you can not remember to put the refrigerator, not easy overnight, the skin will kill! If you want to do the green tea or cocoa taste, with the green tea or cocoa powder to replace part of the low-gluten flour, but before I use the amount of an egg to do the green tea, with 5g Japan pill long mountain garden bamboo wood powder, but get out The skin does not have any taste, but the color is nice! Green tea really want to buy Japan Yuji series, the domestic is really do not want Tucao! Do not want to appear green tea or cocoa powder particles can be a little hot water plus cocoa powder or green tea powder mix directly to join other materials, with hot milk can be, but the personal feeling no water is good, the water is too hot The It is recommended to beat with tea
3. Delicious light cheese cake
Ingredients
25 grams of cream cheese
Salt-free 40 grams of butter
Original flavor yogurt 100 grams
3 eggs
Corn flour (corn starch) 20 grams
Fine sugar 50 grams
Lemon juice is appropriate
Delicious light cheese cake can not stop the temptation of the practice
Six-inch live cake mold package on a layer of tin paper spare; delicious light cheese cake can not stop the temptation of the
steps 1
The protein and egg yolk separation, Sheng protein basin to ensure that no oil and water, the first protein into the refrigerator.
Cream cheese + butter + yogurt insulated water to stir evenly to the delicate state without particles; delicious light cheese cake can not stop the temptation of the practice
steps 2
The cheese paste out of hot water, one by one to join the egg yolk stir evenly, plus chestnut powder stir evenly; delicious light cheese cake can not stop the temptation of the practice
steps 3
Remove the protein from the refrigerator and drop a few drops of lemon juice, add three times to the white sugar to hit the wet bubble hair (big bend hook state); delicious light cheese cake can not stop the temptation of the practice
steps 4
Will be one-third of the protein into the cheese paste, even after pouring into the rest of the protein, pour evenly. (Be sure to mix evenly, otherwise the cheese paste will sink to the bottom.) Delicious light cheese cake can not stop the temptation of the practice
steps 5
The cake paste into the cake mold, light shock two; delicious light cheese cake can not stop the temptation of the practice steps 7
The cake mold into the preheated oven baking, 170 degrees baked half an hour after the color turn 140 degrees 30 minutes (the last few minutes if the color is not ideal, you can increase to 170 degrees baking). Delicious light cheese cake can not stop the temptation of the practice
steps 6
After baking the cake to continue in the oven stew for about 1 hour, baked and other cool, attached to the cake mold together into the refrigerator for 4 hours (overnight best). Delicious light cheese cake can not stop the temptation of the practice
4. The most comprehensive chiffon cake
Make a birthday cake Pizza or eat directly to the delicious cake, one of the most basic cakes. It is said that the success of this cake was crazy seven times, so named Qi wind (crazy) cake. I did it after two failures
5. Low sugar is not greasy Oreo Creamy Cake
Ingredients
Cake rolls
28 * 28 pieces of chocolate cake
Oreo Salted Butter
Light cream 380 grams
Sugar powder 15 grams
Oreo Biscuits are broken 40 grams
Salt 1.3 grams
Oliver biscuits (decorative)
Cookies broken about 80 grams
Low sugar is not greasy Oreo Creamy Cake Box practice
First to bake a 28 * 28 cake embryo. This step is the same as doing a roll. (Friends of Friends can refer to my Oreo Salty Cream Roll, here is not long-winded) low sugar is not greasy Oreo Cream Cake box practice
steps 1
Vertical cut two knives, cross-cutting knife, as far as possible into the uniform six small pieces (four sides do not cut off, do not waste, and tell true, do not cut and cut up really nothing difference) low sugar is not greasy Oliver salty cake Box approach
steps 2
Take the three pieces of the bottom of the lunch box to the bottom of the low-sugar is not greasy Oliver salty cake cake cake practice
steps 3
Send the light cream, sugar and salt first add light cream in the low sugar is not greasy Oreo salty cake cake practice
steps 4
Sent to Liu Cheng (vaguely appear lines) low sugar is not greasy orio salty cake cake cake practice
steps 5
At this time to join the Oreo Cookies broken low sugar is not greasy Oreo Cream Cake box practice
steps 6
Continue to send, but do not play too hard, the basic can be stereotypes on it (this step is also the same as the curled butter cream filling is the same, but the amount of different) low sugar is not greasy Oliver salty cake cake practice
steps 7
Prepare a large Benghua bag, will be sent to all the cream into the full, and then cut a gap with scissors (personally feel that the gap is not small, or 380 grams of cream is not enough points) low sugar is not greasy Oreo The practice of the jelly cake cake box
On the cake piece, with the way the way to squeeze a layer of creamy low sugar is not greasy Oreo salty cake cake cake practice
steps 9
The first layer of cream is paved with low sugar is not greasy for the Oreo Cream Cake Box practice
steps 10
Sprinkle a layer of cookies on the cream. The size of the particles does not matter, anyway, after the night of the refrigerator will be softened; how much free, leaving the second floor of the space on the line. The practice of low sugar is not greasy for the Oreo Cream Cake Box
Continue to repeat the first layer of the operation: a cake + layer of cream + layer of biscuits broken low sugar is not greasy Oreo salty cake cake cake practice
steps 12
The end of the operation to cover the lid, put the refrigerator to cool the night (because every time I do the next day to do the next day to eat) low sugar is not greasy Orio salty cake cake practice
steps 13
Eat must be dug in the end, and then eat big mouth, mouth is very rich, to ensure that meet the da! The practice of low sugar is not greasy for the Oreo Cream Cake Box
Tips
1. Cream when some friends will use Biaohua mouth, I tried twice, because the biscuits particles blocked Biaohua mouth, made halfway crowded out, and made very embarrassed, and very wasteful. So, since it is their own home to eat or ask a good friend to eat, do not need to pay attention so. Believe me, squeeze and then beautiful, the feeling of the entrance are the same, personally feel no need to waste time on this head (table shoot me) of course, I still appreciate the cream can be squeezed beautiful friends and friends. ...
2. Cake embryo link
6. Pine loins small cake
Ingredients
Material A
2-3 egg yolk
Milk 60g
Odorless oil 20g
Low powder 50g
Floss 50g
Salt 1g
Material B
2-3 proteins
A few drops of lemon juice
Fine sugar 40g
The practice of making a small cake
Material A in the egg yolk, milk, tasteless oil together, manually break up, so that egg yolk, milk, oil mixed evenly. The practice of making a small cake
Add salt and floss. The practice of making a small cake
Manual Z-type mixing to flour no particles can be, do not over-mixing. The practice of making a small cake
Material B in the protein in the oil-free containers, squeeze the amount of fresh lemon juice, high-speed play a few seconds to play big bubbles. Fine sugar evenly added three times the protein, high-speed delivery. The practice of making a small cake
High-speed sent to the neutral foam, the protein delicate and shiny, when playing the egg head for the cocktail short hook. Down in the low speed to play half a minute to a minute, in order to remove the high-speed sent when the big bubbles, so that the protein is more delicate. The practice of making a small cake
The oven is preheated at 310 degrees Fahrenheit. During the warm-up period, the protein was added three times to the egg yolk batter. Mix the protein when hand! law! very! weight! want! Need to hold the rubber knife soft but quickly mix with the way of mixing, can not draw a circle, because it will lead to protein defoaming. Every time the protein egg yolk mixed even after adding the next protein. The practice of small pieces of meat
Mix the batter and pour it into the mold. I used the cupcakes of the cake to pick up the mold. Each cup of cake paper put eight full of batter can be. Be careful to knock a few times, burst out of the big bubbles in the batter. If the surface of a large bubble, you can use a toothpick to break. The practice of making a small cake
310 degrees Fahrenheit bake about 25 minutes. Grilled out with a toothpick to insert the cake center, if the toothpick clean non-stick batter, that is roasted. Immediately picked up the mold about 20cm away from the table where the two shaking, shaking the cake in the hot air can effectively prevent the surface of the chiffon cake back too much.
But the degree of small cake retract is okay, I am a little bit down on the lazy, there is no buckle. The surface has a little wrinkle but the basic plane is not concave.
The practice of making a small cake
Ingredients
Cake body
4 eggs
White sugar 40g
Corn oil 40g
Milk 40g
Low gluten flour 40g
Soy milk sauce
2 egg yolk
Fine sugar 30g
Corn starch 30g
Cream cheese 90g
Soy milk 200ml
Animal Cream 100g
Sugar 8g
Cooked soy flour amount
Net red Japanese soya bean cake cake cake practice
Cake body reference to the kitchen under the four small volumes of specific practices, with three gold baking pan baked open stand.
2 egg yolk by adding 30g of fine sugar, stir with a regular egg whisk evenly, sieve into 30g corn starch continue to stir to the delicate dry powder state.
200ml soy milk with a small pot boil, hot burst into the egg yolk paste, while the edge of the ear with a whisk.
I do not do soy milk temporarily, so go out to buy ready-made.
Stir the egg yolk milk back into the pot, a small fire heated to thick paste, remember to cook while stirring, carefully paste the end.
Stir with a regular whisk to delicate, let cool stand.
90g cream cheese with water heating, stir to smooth no obvious particles. I was stolen with a microwave heating, every half minutes out to stir, 90 seconds is enough.
The cheese into the cooler after the milk paste, stir evenly stand.
100g cream add 8g white sugar to send
Will be mixed with soy milk and cream together, it became a Japanese bean milk sauce. Biaohua bag cut a small size of the hole, the soy milk sauce installed stand.
Assemble the cake. 28 * 28 cake body cut into an average of 8, and then put the cake to squeeze soy milk sauce cooked soy flour and then repeat, complete!
Tips
This cake and soy milk sauce just used to do four small pieces of Japanese soy milk cake cake.
Soy milk sauce can not mix cream, separate to use the line.
8. Light cheese cheese cake
Ingredients
Cream cheese 110-125 grams
50 grams of milk
30 grams of butter
Egg yolk 3
Low gluten flour 25 grams
Protein 3
Sugar 45 grams
Lemon a few drops (no need)
Light cheese cheese cake practice
6-inch mold, the bottom of the mold need to pack the bottom of the foil, prepare the cooker and cauldron to heat the water.
Refer to the picture steps, more easy to understand.
After the cheese is added to the milk, the water is heated and stirred evenly. Light cheese cheese cake practice
steps 1
Add butter and continue to stir to melt and leave hot water. Light cheese cheese cake practice
steps 2
Add the egg yolk and add the uniform light cheese cheese cake to
step 3
After sieving the low powder to join, stir evenly. Become a cheese egg yolk paste. Light cream cheese cake practice
steps 4
Protein added to the sugar, lemon juice, hit the wet foam (Figure can be pulled out soft hook, if pulled out of the vertical sharp angle that played too dry). Light cheese cheese cake practice
steps 5
4, in advance to prepare the water bath method: in the baking pan into the 6 into the water, on the bottom of the oven, preheat oven 180 degrees. Light cheese cheese cake practice
steps 6
In the process of preheating the oven and mix the egg yolk paste and protein cream:
With a scraper 3 times "up and down" mix well (take one third of the protein cream into the egg yolk paste in the up and down mixing, and then take the remaining one half into the egg yolk paste in the mix, and finally the egg yolk paste Pour the rest of the protein cream to turn into a cake paste). Light Cheese Cheesecake Cake Practice
Step 7
Mix the cake paste into the mold, the mold on the grill, the grill on the top of the baking tray. 180 degrees 30 minutes, then turn 150 degrees 25 minutes. After baking, do not take out, put the oven stew for 20 minutes. Out of the oven after the release of cool, cold taste better.
Ok, there are unknown welcome to add my own micro letter: zixuanery light cheese cheese cake cake practice
steps 8
9. Two-color floral Chiffon cake
Ingredients
5 eggs
Cake powder (low gluten flour) 85 grams
White sugar 60 grams
Corn oil 40 grams
50 grams of milk
Cocoa powder 12 grams
Lemon juice (or white vinegar) 3-4 drops
The practice of two - color floral Chiffon cake
I bought the eggs is not large, 5 together only 283 grams. The practice of the two-color flower chiffon cake
Put all the material called good, egg yolk with protein separation clean. Two steps to pull flowers Chiffon cake practice
steps 2
First milk and corn oil into a clean pot, with a regular whisk to mix milk and corn oil. Two steps to pull flowers Chiffon cake
steps 3
Add egg yolk. The practice of the two - color floral Chiffon cake
Spread the egg yolk. Two steps to pull flowers Chiffon cake practice
steps 5
Pick down low powder from high places. The practice of two - color floral Chiffon cake
The egg paste with the Z-shaped way to mix to smooth and delicate particles without the state, covered with plastic wrap. Two steps to pull flowers Chiffon cake practice
steps 7
Protein with a whisk to hit the curled fish eyes, add a few drops of white vinegar or lemon juice, add 20 grams of sugar with low speed to play the protein. Two steps to pull flowers Chiffon cake practice
steps 8
Protein sent from the fish eye to the more delicate, and then add 20 grams of sugar to continue to send low speed. The practice of two-color floral Chiffon cake
steps 9
Finally see the protein sent to the beginning of the lines, but also in the flow of the state. , Then add the last 20 grams of sugar to continue to send low speed. Two-color pull flowers Chiffon cake to do
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10. Matcha red bean cake rolls
Inredients
Matcha Chiffon Cake
Whole egg 4
65 grams of fine sugar
50 grams of vegetable oil
Low gluten flour 60 grams
Green tea powder 8 grams
Salt 1 gram
Milk 55 grams
Creamy red bean paste
Nestle light cream 200 grams
20 grams of powdered sugar
Honey red beans 80 grams
Match the practice of red bean cake rolls
First make the green tea Chiffon cake. Egg white egg yolk separated. Egg white in three times by adding fine sugar, sent to mention the whisk, egg white can pull out a long sharp corners (between a dry foam and wet foaming between the state, sharp upright but the top slightly A little curl. This cake roll, sent to this level of taste the best). Will send a good egg white into the refrigerator, and immediately make egg yolk paste (send a good egg white can not put too long, if your action is not fast enough, you can first do egg yolk paste, and then clean the egg to dry and then send Egg white). The practice of green tea cake
Egg yolk added salt, break up. Add vegetable oil, whipping evenly, then add milk, whipping evenly. Match tea red bean cake roll practice
steps 3
Low-gluten flour and green tea powder after mixing, sifted into the egg yolk. Match the practice of the red bean cake rolls
Stir evenly with a scraper, so that powder and egg yolk mix well, become delicate egg yolk batter. Match tea red bean cake roll practice
steps 4
Sheng 1/3 of the egg white to egg yolk paste, with a scraper from the bottom up the mix evenly (do not circle the mixing), mix well, and then Sheng 1/3 egg came in, continue to mix well. Match the practice of the red bean cake rolls
Mix the cake paste all poured into the egg bowl, continue to mix evenly. Match tea red bean cake roll practice
steps 5
After a good mix of chocolate cake into a paste, and make a good batter to immediately bake, do not place too long. Match the practice of the red bean cake rolls
Put the oil in the pan and pour the batter into the pan. Match the practice of the red bean cake rolls
Wipe with a scraper, put warm up and down the fire 170 ? oven, bake for 15 minutes or so, until the cake completely Peng, with a toothpick into the cake, remove the toothpick no residue, it said baked. Match the practice of the red bean cake rolls
Baked cake, immediately removed from the pan, tear off the oil around the paper, so that the release of hot air. After the cake is cooled, remove the bottom oil paper. Lay a new piece of oil on the table, the cooling cake slices in the new oil paper, and then cut off a small two, make it more beautiful. And then cut a slant cut a small, so that the edge of the edge (so that the finished product is more beautiful). Match the practice of the red bean cake rolls
Began to send light cream. Pour the cream into the bowl (Nestle light cream is usually stored at room temperature, but before you put the refrigerator into the refrigerator until the temperature dropped to 6 ? or so, do not directly send light cream at room temperature, or difficult to pass). Match the practice of the red bean cake roll
Add powdered sugar to light cream, and send to the extent that you can maintain a clear pattern. Match the practice of the red bean cake rolls
Apply a good cream to the cake evenly. The practice of the green tea cake
Sprinkle with honey red beans. Match the practice of the red bean cake rolls
From the beginning of the cut into a hypotenuse. At the time of the roll, you can use a rolling pin as a supplement, the paper back in the roll on the rolling pin, rolling pin pressing the cake forward roll, oil paper back. Match the practice of the red bean cake rolls
After the end of the roll, with the scissors will be the cake of this head is also cut into a hypotenuse (cut after the cake roll will be more beautiful, you can see the finished product map. If you can not trouble do not cut Kazakhstan). Match the practice of the red bean cake rolls
Roll the cake roll, wrapped with oil paper, into the refrigerator for 2 hours or so, until the final shape. Match the practice of the red bean cake rolls
After the stereotypes of the cake roll, you can cut. After cutting with a knife, you can reveal the inside of the beautiful section! Want to cut the surface more beautiful, every knife, have to clean the knife and then cut a knife. Match the practice of the red bean cake rolls
Tips
1, Matcha Chiffon cake production methods, and ordinary Chiffon cake is the same, but joined the green tea powder. This touch of tea Chiffon cake volume is very, very good, when the egg white, do not hit the dry foam, will be to achieve the time to dry foam to stop, this level of taste the best.
2, green tea flour and low-gluten flour mixed into the custard when the paste, not fully mix easy to produce particles, if the fear of producing green tea powder particles, you can use another way: the first hand tea with a small amount of milk (formula content) The Low-gluten flour sesame into the egg yolk mixed with egg yolk paste, then add the opening of the green tea powder, mix well.
3, this cake roll cream content is very large (from the finished product map can also be seen in Kazakhstan, scroll inside are full of cream), the volume when not too hard, so that the cream was squeezed out. Cut the cake into a hypotenuse is to make the cake roll more beautiful, if you can not worry about the trouble Oh
4, just roll a good cake roll, not stereotypes can not cut when Put the refrigerator about 2 hours and then cut, in order to cut out the beautiful section.
11. yogurt steamed cake
Ingredients
4 eggs
Thick yogurt 180 grams
Corn oil 20 grams
Low gluten flour 100 grams
Sugar 70 grams
Lemon juice (white vinegar) a few drops
Yogurt steamed cake (the entrance that is) the practice
Sub-egg, egg white into the oil-free containers, put aside. Yogurt steamed cake (entrance that is) the practice
steps 1
I use the local brand yogurt, some places called old yogurt. Yogurt steamed cake (entrance that is) the practice of
step 2
180 grams of yogurt +20 grams of corn oil (salad oil) mixed evenly. Yogurt steamed cake (entrance that is) the practice of
step 3
Add 100 grams of low-gluten flour and mix until no dry powder. Yogurt steamed cake (entrance that is) the practice o
step 4
Add egg yolk twice to mix to delicate smooth batter. Yogurt steamed cake (entrance that is) the practice of
step 5
According to the usual habit of using the protein, add three grams of sugar and a few drops of lemon juice or white vinegar (I hit the bubble after a one-time join) to send the wet to neutral state. Yogurt steamed cake (entrance that is) the practice of
step 6
The protein is added twice or three times to the batter and mixed with a scraper. Yogurt steamed cake (entrance that is) the practice
steps 7
Mix the cake paste should be thick and smooth. Yogurt steamed cake (entrance that is) the practice of
step 8
Into the mold, the pot into the boiling water (I was a good protein after the use of electric kettle burning water), wok covered with a small fire for 20 minutes, chopsticks or toothpicks test no raw batter can, Buckle, let cool. (No big disc can also be used baking pan, if the use of small diameter mold, steaming time to a corresponding increase.) Yogurt steamed cake (entrance that is) the practice of
step 9
Soft run, the entrance that is, not lit. Yogurt steamed cake (entrance that is) the practice of
12. Cooking rice cooker
Ingredients
Ingredients
4 eggs
3 tablespoons of flour
6 tablespoons of milk
3 tablespoons of white sugar
Edible oil a little
Rice cookers do cake practice
Egg yolk separation of rice cookers to do the cake
steps 1
The process of playing egg white is very important, in order to highlight the sweet, add a little salt, and then add a spoonful of white sugar, open it! The practice of the rice cooker to do th
e cake 2
A little thick and then put a spoonful of sugar rice cooker to do the cake
steps 3
Played about 20 minutes, egg white labeled "cream" kind, is to mention the level of chopsticks will not fall. I used chopsticks for the first time, but it was really laborious to recommend using a manual or electric whisk. The practice of the rice cooker to do the
Step 4
Egg yolk plus 2 tablespoons of sugar, 3 tablespoons of top flour, 6 tablespoons of milk, flour is plain flour, I have used low ribs, but think it is still good flour. The practice of making a cake
The egg yolk to fight, stir evenly, the flour is easy into small pieces, patience to open. Then add a good creamy egg white, stir evenly. The practice of making a rice cooker cake
Rice cooker press the cooking button, warm up, a little heat can be. And then pour a little oil, so much so that it is evenly covered with pot bottom and pot side, to prevent cake sticky pot. Stir the cake into the pot, squatting a few pot, the bubble burst out. The practice of the rice cooker to do the
Step 5
Press the cooking button, 2 minutes or so will jump to the insulation file, this time with a wet towel to cover the vents, boring 20 minutes, and then press the cooking button, and then 20 minutes can be a pot of rice The practice of making the cake
Find a nice container, back up over the ok the rice cooker to do the cake
Tips
The number of sugar due to the taste may be, when playing eggs, two spoonful of sugar must be open, so more effort.
Because the rice cooker capacity and power of different sizes, this time long only as a reference, if done out of the surface that is not too familiar, you can change the container into the microwave and then heating a minute or two.
13. Rouxian ingot cake
Ingredients
A: protein part
Protein: 200g
Light sugar: 110 grams
Salt: a little
Lemon juice: little
B: batter part
Water: 80g
Oil: 50 grams
Sugar: 10 grams
Egg yolk: 110 grams
Corn Starch: 16g
Low gluten flour: 110 grams
C: decorative part
Light cream: 200 grams
Light sugar: 20 grams
The amount of meat
The practice of flossing ingot cake
1] B part of the oil, water, sugar added, stir with a whisk to make the sugar melt, complete emulsification. The practice of flossing ingot
Step 1
2] first half of the egg yolk, continue to stir evenly. The practice of flossing ingot
Step 2
will be sifted after the low gluten flour to join, with gentle strength evenly. The practice of flossing ingot
Step 3
the remaining egg yolk added, stirring evenly, B part of the production is completed. The practice of flossing ingot
Step 4
the next part of the production of A part of the fine sugar once added protein, then add lemon juice and salt, and then began to send protein. The practice of flossing ingot
Step 5
sent to the chocolate cake than the dry foam and then slightly dry the cloud-like protein on it. The practice of flossing ingot cake 6
half of the protein added to the egg yolk paste, mixed to 7,8 points. The practice of flossing ingot
Step 7
to add the remaining protein (or add a good batter to the remaining protein), mix well, detailed technique reference video. The practice of flossing ingot
Step 8
You can use a small wooden spoon to scoop the batter on the baking tray, piled into a small round. The practice of flossing ingot
Step 9
The best way is to hand a dough and then squeeze into the baking tray, so that the operation of the batter can quickly shape, not easy to defoaming. The practice of flossing ingot
Step 10
Finally, with your fingers shaping, get round can. The practice of flossing ingot
Step 11
into the oven under the baking, the reference temperature: fire 60-80 degrees, lit 170-190 degrees, reference time: 17-20 minutes to the final observation of the state of the cake shall prevail. The practice of flossing ingot cake
immediately after baking barbecue, tarpaulins, remove the cake. The practice of flossing ingot
Step 13
14? the cake on the half cut, do not cut off, on the grill on the cooling. The practice of flossing ingot
Step 14
15] According to their own need to send cream or use salad dressing, the proportion of cream is cream: sugar = 10: 1, cream hit the surface state, 8,9 points, as shown. The practice of flossing ingot
Step 15
16] Put the cream in the middle and top of the cake. The practice of flossing ingot
Step 16
17] in the put on the floss, meat rosewood to do it! The practice of meat rosewood cake
Step 17
More baking content works (including this recipe) full video welcome to our baking class public number will have more surprises yo, public number sweet: LittleTTS, welcome background message. The practice of meat rosewood cake cake
Tips
Pork can be slightly baked under the tear fluffy and then dip more beautiful yo
14. Mango flow cup cake
Ingredients
Cake body (9 medium cups)
Eggs (with a shell weight of about 60 grams /) 4
Low gluten flour 55 grams
50 grams of plain yogurt
20 grams of milk
Vegetable oil 20 grams
Fine sugar 50 grams
Fillings
Medium size mango 1
Low powder amount
Mango flow cupcakes practice
Medium size mango one. (Hee hee, my kate mango though it is green skin, but super sweet) mango flow cup cake practice
steps 1
Mango stuffing: mango cut, with a spoon scouring mango meat into the mud (not very fine), on the screen, with a spoon rolling mango mud to help mango juice as much as possible out of the filter out. Mango flow cup cake practice
steps 2
Mango mud will be put in the container, the microwave high fire to 2 minutes, to the time out, immediately put into the flour (about equal to the weight of mango mud 1/15), stir evenly, let cool. Mango flow cup cake practice
steps 3
Cake production: egg yolk with eggs to disperse. Mango flow cup cake practice
steps 4
Vegetable oil + milk mixture into the pot, the fire heated to the surrounding bubble, put it into the egg yolk, and with the egg side of the edge of the whipping evenly. Mango flow cup cake practice
steps 5
Add yogurt mix evenly. Mango flow cup cake practice
steps 6
Finally add the sieved low gluten flour. Mango flow cup cake practice
steps 7
turn
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15. Red velvet cake rolls
Ingredients
Cake ingredients
4 eggs
Low gluten flour 65 grams
65 grams of fine sugar
50 grams of vegetable oil
Nestle full fat milk 45 grams
Salt 1 gram
Red edible pigment 4 grams
Cocoa powder 3 grams
Lemon juice 8 grams
Cheese cream ingredients
Nestle light cream 100 grams
Cream cheese 100 grams
20 grams of powdered sugar
Vanilla extract 1/4 tsp (1.25ml)
The practice of red velvet cake rolls
First make cake pieces. Put all the ingredients of the cake ready. The practice of the red velvet cake roll
Add milk in the milk, stir evenly. Red velvet cake roll practice
steps 2
Egg yolk and egg white are separated. Add salt in the egg yolk, stir well. The practice of the red velvet cake roll
Add vegetable oil (choose tasteless vegetable oil, such as sunflower oil, corn oil, do not use peanut oil and olive oil and other heavy oil). Whipping evenly. The practice of the red velvet cake rolls
Will be mixed with the pigment of the milk poured into, whipping evenly. And then pour the same lemon juice stir evenly. The practice of the red velvet cake rolls
Low-gluten flour and cocoa powder mixed into the egg yolk bowl. The practice of the red velvet cake roll
Mix with a scraper and become a red egg yolk batter. spare. The practice of the red velvet cake rolls
Egg white in another bowl. Add three times the fine sugar, with the electric whisk will be sent to the egg white can be pulled out of the corners of the sharp angle of the bubble blowing (egg white bowl and beat the egg should be clean and no oil). The practice of the red velvet cake roll
Sheng 1/3 to send a good egg white to the egg yolk bowl, the rapid mix evenly. The practice of the red velvet cake rolls
And then Sheng 1/3 of the egg white, continue to mix evenly. The practice of the red velvet cake rolls
After mixing, the mixture will be mixed all poured into the egg bowl. The practice of the red velvet cake roll
Once again thoroughly pour evenly, cake batter to do a good job. The practice of the red velvet cake rolls
Pour the batter into the oiled paper. The practice of the red velvet cake roll
Wiping the batter. The baking tray in the table on the earthquake two, shocked the inside of the big bubbles. And then into the preheat up and down the fire 170 ? oven, the middle, bake about 15 minutes. Until the cake is completely up. The toothpick into the cake inside the center, pull out the toothpick no residue on the said that the baked. The practice of the red velvet cake roll
Baked cake is baked. Put the cake out of the pan, tear off the oil around the paper, and wait until the cake is cooled. The practice of the red velvet cake roll
After the cake is cooled, you can make cheese cream. Prepare all ingredients. Nestle light cream, cream cheese have to keep the low temperature state. The practice of the red velvet cake roll
Pour the cream into the bowl, and use the electric whisk to send (Nestle's light cream usually need to store at room temperature, but in advance to be put into the refrigerator before the cold, light cream only in the low temperature state to send and keep standing Lines). The practice of the red velvet cake rolls
Wipe the cream to the extent that you can keep clear lines. The practice of the red velvet cake roll
Spread the cream cheese in another bowl. First mixed with powdered sugar, vanilla extract and cream cheese (cream cheese should keep low temperature, do not come out early from the refrigerator, so as not to return to warm). The practice of the red velvet cake roll
Whipping high speed whipping. Cheese will start to dry and continue whipping. The practice of the red velvet cake roll
Has been whipped to the cheese becomes very smooth and no grainy state. The practice of the red velvet cake roll
Sheng small and small to send a good cream to the cream cheese bowl. Mix the cream and cream cheese together. The practice of the red velvet cake roll
Add the rest of the light cream, mix well, it becomes a cream cream. Mix the cream cream as soon as possible, if the objective reasons for the delay, to put the cream cream into the refrigerator, can not be placed at room temperature for too long. The practice of the red velvet cake roll
Then there is the process of the cake. Will cool the cake roll, tear off the bottom oil paper, re-placed on a clean oil paper, still keep the surface up. The process of the red velvet cake roll
In order to make the roll of the cake roll more beautiful, we will be both ends of the cake with scissors cut into a hypotenuse. The practice of the red velvet cake rolls
The cream cream all poured on the surface of the cake roll, smear evenly with a scraper. The practice of the red velvet cake roll
From one end to the other. When the volume is used, you can use a rolling pin as a supplement, the oil paper back in the rolling pin on the roll, the cake forward roll, the oil paper rolls back. The practice of the red velvet cake roll
After the cake is rolled up, wrap it with oil paper. Into the refrigerator for half an hour or more, so that the cake roll stereotypes. After you can cut to enjoy the. The practice of the red velvet cake roll
Tips
1, cream cream is the standard with red velvet cake. Whether it is making red velvet cupcakes, or the whole red velvet round cake, or red velvet cake rolls, there are cheese cream companion, we can experience the unique style of red velvet cake. Cream cheese cream and Nestle light cream fusion, forming a very strong and smooth taste, very wonderful, I think you will love.
2, the production of red velvet cake often use white off milk. This is a fermented milk with sourness, but it is hard to see. So I added a little lemon juice in the cake ingredients, so that the cake with a slight sour to achieve the unique taste of red velvet cake. Ingredients in the cocoa powder used to make the cake color becomes more thick and thicker. Some recipes will use red yeast powder to produce red velvet cake, but the color will be made out of the dark, and the red yeast powder has its own taste, the treatment is not easy to affect the cake flavor. If you want to use red yeast powder, you omit the red consumption of pigment, and in the flour by adding about 10 grams of red yeast powder.
16. Semi-cooked cheese cake
Ingredients
Muskacas cheese 100 grams
100 grams of plain cream cheese
Fresh milk 120 grams
35% light cream 75 grams
Egg yolk 4
Twist yarn 60 grams
2 proteins
President no salt butter 50 grams
Lemon juice 2 tsp (10ml)
Rum 1 tbsp (15ml)
Corn starch 10 grams
Low gluten flour 10 grams
Semi-cooked cheese cake practice
Will be egg yolk, half of fine sugar (30 grams), corn starch, low gluten flour into a bowl. Practice of semi-cooked cheesecake
Stir with a whisk. Semi-cooked cheese cake practice
steps 2
Milk and light cream poured into the milk pot mix and boil. While whipping the egg yolk mixture with a whisk, slowly pour the boiled milk and creamy mixture. While whipping the edge until it is finished. Half cooked cheese cake practice
steps 3
After pouring, mix the mixture and rewind the milk pot. Semi - cooked cheese cake practice
steps 4
Continue to heat with medium heat and keep stirring. Semi-cooked cheese cake practice
steps 5
Until the re-boiling and become thick Cassida sauce. Semi - cooked cheese cake practice
steps 6
After cooking, prepare the butter. Half cooked cheese cake practice
steps 7
Cut the butter into small pieces and pour the butter into the sauce. Quickly stir, so that the butter is heated and melted, and mix well with the sauce. Half cooked cheese cake practice
steps 8
Mix the sauce to cool the spare. Half cooked cheese cake practice
steps 9
Then prepare the whipped cheese. Making this cake, using half the creamy cheese plus half of the calescale cheese, to achieve a more delicate taste. Masca Panci is a very refreshing soft cheese, English called mascarpone, that is, to do tiramisu's cheese ha (the picture for the Galbani's Muscat Paint Cheese, is my favorite horse Scarborough cheese). Semi-cooked cheese cake practice
steps 10
Both cheeses are put in a bowl and whipped with an electric whisk until there is no granules. Semi-cooked cheese cake practice
steps 11
Pour the sauce made in Step 9 into the cheese. Semi - cooked cheese cake practice
steps 12
Continue to stir evenly half cooked cheese cake practice
steps 13
Add lemon juice and rum to stir evenly. Whipped the cheesecake presents a smooth and delicate state. Semi-cooked cheese cake practice
steps 14
And then the protein. Add half of the remaining fine sugar to the protein and send it with a whisk. Semi-cooked cheese cake practice
steps 15
Sent to mention the whisk, the protein can pull out the curl of the wet bubble state. Semi-cooked cheese cake practice
steps 16
Will be sent to the protein and cheese paste mixed, the final cake paste is completed. Semi-cooked cheese cake practice
steps 17
The cake paste into the squeeze bag, squeezed into the mold, 7 points full. Semi-cooked cheese cake practice s
steps 18
Mold into the baking pan, add hot water in the pan, the height of the water at least half of the mold. Semi - cooked cheese cake practice
Place the oven in a preheated oven at 175 ° C and bake for about 15 minutes. If the surface is not color, you can turn off the fire alone on the fire, with 200 ? bake about 2 minutes to color. After cooling off the mold. Baked cake into the refrigerator after the best taste of cold (I use the mold diameter of 4cm, very small. If your mold slightly larger, please extend the baking time, it is recommended not to use too much mold baking this cake). Half cooked cheese cake practice
Tips
1, this cake is more steps, raw materials than the average cheese cake to be slightly more complex, but its silky taste is also very attractive. Semi-cooked, that is, "mild baking", baking the furnace can not be too heavy, so as not to lose the taste of the cake. At the same time, the use of raw materials on the use of a large number of wet materials, and with two kinds of cheese mixed, light cream and butter I have chosen the president, the taste of the mouth at the same time more soft, so that the taste of light and smooth purpose (of course , If you do not have mascar peng cheese, all with cream cheese can also be ha)
2, it is recommended not to use too much mold to bake this cake, trumpet muffin mold on it. Depending on the size of the mold, the time of baking needs to be adjusted as appropriate.
17. half cooked cheese cake
Ingredients
Muskacas cheese 100 grams
100 grams of plain cream cheese
Fresh milk 120 grams
35% light cream 75 grams
Egg yolk 4
Twist yarn 60 grams
2 proteins
President no salt butter 50 grams
Lemon juice 2 tsp (10ml)
Rum 1 tbsp (15ml)
Corn starch 10 grams
Low gluten flour 10 grams
Semi-cooked cheese cake practice
Will be egg yolk, half of fine sugar (30 grams), corn starch, low gluten flour into a bowl. Practice of semi-cooked cheesecake
Stir with a whisk. Semi-cooked cheese cake practice
steps 2
Milk and light cream poured into the milk pot mix and boil. While whipping the egg yolk mixture with a whisk, slowly pour the boiled milk and creamy mixture. While whipping the edge until it is finished. Half cooked cheese cake practice
steps 3
After pouring, mix the mixture and rewind the milk pot. Semi - cooked cheese cake practice
steps 4
Continue to heat with medium heat and keep stirring. Semi-cooked cheese cake practice
steps 5
Until the re-boiling and become thick Cassida sauce. Semi - cooked cheese cake practice
steps 6
After cooking, prepare the butter. Half cooked cheese cake practice
steps 7
Cut the butter into small pieces and pour the butter into the sauce. Quickly stir, so that the butter is heated and melted, and mix well with the sauce. Half cooked cheese cake practice
steps 8
Mix the sauce to cool the spare. Half cooked cheese cake practice
steps 9
Then prepare the whipped cheese. Making this cake, using half the creamy cheese plus half of the calescale cheese, to achieve a more delicate taste. Masca Panci is a very refreshing soft cheese, English called mascarpone, that is, to do tiramisu's cheese ha (the picture for the Galbani's Muscat Paint Cheese, is my favorite horse Scarborough cheese). Semi-cooked cheese cake practice
steps 10
Both cheeses are put in a bowl and whipped with an electric whisk until there is no granules. Semi-cooked cheese cake practice
steps 11
Pour the sauce made in Step 9 into the cheese. Semi - cooked cheese cake practice
steps 12
Continue to stir evenly half cooked cheese cake practice
steps 13
Add lemon juice and rum to stir evenly. Whipped the cheesecake presents a smooth and delicate state. Semi-cooked cheese cake practice
steps 14
And then the protein. Add half of the remaining fine sugar to the protein and send it with a whisk. Semi-cooked cheese cake practice
steps 15
Sent to mention the whisk, the protein can pull out the curl of the wet bubble state. Semi-cooked cheese cake practice
steps 16
Will be sent to the protein and cheese paste mixed, the final cake paste is completed. Semi-cooked cheese cake practice
steps 17
The cake paste into the squeeze bag, squeezed into the mold, 7 points full. Semi-cooked cheese cake practice
steps 18
Mold into the baking pan, add hot water in the pan, the height of the water at least half of the mold. Semi - cooked cheese cake practice steps
Place the oven in a preheated oven at 175 ° C and bake for about 15 minutes. If the surface is not color, you can turn off the fire alone on the fire, with 200 ? bake about 2 minutes to color. After cooling off the mold. Baked cake into the refrigerator after the best taste of cold (I use the mold diameter of 4cm, very small. If your mold slightly larger, please extend the baking time, it is recommended not to use too much mold baking this cake). Half cooked cheese cake practice
Tips
1, this cake is more steps, raw materials than the average cheese cake to be slightly more complex, but its silky taste is also very attractive. Semi-cooked, that is, "mild baking", baking the furnace can not be too heavy, so as not to lose the taste of the cake. At the same time, the use of raw materials on the use of a large number of wet materials, and with two kinds of cheese mixed, light cream and butter I have chosen the president, the taste of the mouth at the same time more soft, so that the taste of light and smooth purpose (of course ,
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