Raw materials/seasonings]

2 sweet oranges, 1 egg, 1/4 cups of whipped cream, 30g of refined sugar, 1/2 tablespoons of fruity liqueur.

[production process]

1, sweet orange cut off the upper part of 1/4, and cut off some at the bottom for stability.

2. Insert the knife between the peel and the pulp to remove the pulp, but don't destroy the peel.

3. Leave a part for decoration and chop the pulp.

4. Separate the egg white and yolk of the egg, mash the yolk in a bowl, add half of the sugar, then pour in hot water and stir until it turns white; In another bowl, add the egg whites and the remaining sugar and stir until angular.

5. Beat the whipped cream to eight points, add it to the syrup of 4, do not destroy the foam when stirring, then add the egg yolk, sweet orange pulp and fruity liqueur and stir quickly.

6. Insert the aluminum foil into the peel of the sweet orange, about 5 cm above the edge, pour in 5, and put it in the refrigerator for freezing.

7. Remove the aluminum foil after freezing and decorate the remaining 3 and 1 edges.

Three-color egg souffle

Three-color egg souffle

Raw material formula

Flour 1 kg sugar 400 g eggs 200 g milk powder 50 g lard 400 g sesame oil 50 g ammonia powder 4 g baking soda powder 2 g essence a little red pigment a little yellow pigment.

manufacturing method

1. First, mix 500 grams of flour, 200 grams of sugar, 50 grams of milk powder, 2 grams of ammonia powder, baking soda powder 1 gram with egg white, 200 grams of lard, 25 grams of sesame oil and a little essence to form a crisp dough. Then mix the remaining raw materials such as egg yolk with egg yolk to make crispy dough.

2. Divide the protein dough into 2 parts, in which 1 part is mixed with a little red pigment, then the egg yolk dough is mixed with a little yellow pigment, and then divided into 2 parts.

3. Knead 4 portions of dough into strips with a diameter of about 2 cm, stagger the three colors together, slowly knead them into ropes, roll them to a suitable thickness, and cut them into pieces with a top knife.

4. Put the cut blocks into a baking tray and bake them in a furnace (the furnace temperature is about 180℃).

Product features tricolor twisted silk, crisp and delicious.

Materials for making Danish souffle biscuits;

Ingredients: cream120g, wheat flour150g, chocolate 80g.

Accessories: 40 grams of sugar and 60 grams of eggs.

The practice of Danish souffle biscuits;

1. Beat the unsalted cream and sugar with an egg beater until fluffy, add the eggs and beat until thick, then add the flour and stir well to make batter.

2. Put the batter into a flower squeezing bag, squeeze it into strips and put it on baking paper.

3. Bake in the oven 170 degrees 12 to 15 minutes, turn off the fire when it is golden brown, and take it out after stewing for 2 minutes.

4. Dissolve the broken chocolate in water, stick it on both ends of the biscuit and put it on the shelf until it is not sticky.

[Materials] (9 pieces in total)

Dough: high gluten flour -2 10g low gluten flour -56g milk powder -20g fine sugar -42g salt-1/2 teaspoons yeast -6g whole egg -30g water -85g Tang Zhong -84g unsalted cream -22g.

Hamburger stuffing: (6 pieces) beef patties, fried eggs, cheese slices, lettuce and thousand island sauce.

Surface decoration: white sesame

Production of beef patties: (Material: minced beef 300g, minced onion 50g, chopped carrot 30g, boiled egg 1/2 pieces, salt and pepper 1 spoon, white powder 1 spoon,

Production: After mixing all the ingredients, stir them in the same direction until they are thick, divide them into 6 parts, knead them into balls, put them in a pot, press them into round cakes with a spatula, and fry them until they are golden on both sides. )

Souffle stuffing: (9 pieces) salt-free cream -40g ghee -30g powdered sugar -30g salt-1/8 teaspoons whole egg -30g corn flour-1 teaspoon milk powder -80g.

Surface decoration: coconut powder

Making souffle stuffing:

1. Stir the cream and ghee evenly.

2. Sift the powdered sugar and add it with salt, and pass it a little.

3. Add the whole egg several times and stir well.

4. Pour in corn flour and milk powder, and cut and mix evenly with a rubber scraper.

5. Divide into 30 grams with a spoon.

How to make hamburger souffle bread;

[production]

Dough making:

1. Kneading: (I knead the dough with a bread machine) Put the dough materials (except cream) into the bread machine and knead the dough for 25 minutes. Turn off the machine, add the cream and restart the sweet bread program. After 35 minutes, the machine will automatically stop kneading and start fermentation.

2. Basic fermentation: ferment directly in the bread machine (cover the inner barrel of the bread machine with a layer of plastic wrap) until the dough is fermented to about twice the size.

3. Separate, round and intermediate fermentation: pour out the dough, pat it flat, divide it into 9 portions, each portion is about 60g, round, cover with plastic wrap, and intermediate fermentation at room temperature 10 minute.

4, integer filling:

Hamburg:

1) Around the dough, the whole dough is covered with a layer of water except for the closing.

2) Grab the dough at the closing place, paste a layer of white sesame seeds on it, and carry out the final fermentation.

Souffle bread:

1) Fold the dough face down and pat it flat by hand to exhaust.

2) Close the dough upwards, wrap it with souffle stuffing, and then close it.

3) Hold the convergent, and dip a layer of water in addition to the convergent.

4) In a container filled with coconut powder, stick the coconut powder on the container except the closed position, and put it on a baking tray for final fermentation.

5. Final fermentation: Put the shaped dough on a baking tray covered with baking paper for final fermentation for about 40 minutes.

6. Baking: Take it out after the last fermentation, brush the whole egg liquid, and bake it in the oven 175℃~ 180℃ 15~20 minutes.

When making souffle stuffing, don't beat too much oil and powdered sugar, otherwise the stuffing will be too loose and not easy to close, and it will explode more easily after baking, but the stuffing that is not sent away will make the baked stuffing hard and tasteless; Don't stick to the filling when closing, because the grease of the souffle filling will cause the closing.

This is how delicious hamburgers come out.