Ingredients: 4 bananas, unsalted butter 150g, eggs 1 each, 200g low flour, 80g sugar, 2 tsps baking powder, 8 tsps salt150g chocolate beans 100g chocolate sauce.

Practice: 1. Peel bananas and press them into mud. After the butter melts, add banana puree and eggs and stir well, then add sugar and salt and stir until it melts.

2. Sift the low flour and baking powder into the banana puree, mix well with a rubber spatula, and then add the chocolate beans and mix well.

3. Spoon the prepared batter into the baking-resistant paper cup for about 1/3, then add a proper amount of chocolate sauce in the middle of the batter, and then continue to add the batter until the paper cup is seven minutes full.

4. Preheat the oven 170 degrees and bake for about 25 minutes.

Tip: 1, bananas will taste better if they are cooked as much as possible. 2. Chocolate beans should use specially baked chocolate beans, which will not melt quickly even if heated at high temperature. Because baking powder is added, the baked cake will swell, so don't add too much batter to avoid the batter flowing out when baking.

Strawberry apple juice

Ingredients: apple100g white honey, 50g strawberry and 30g pear.

Strawberry apple juice

Production method: 1. Peel and core apples and pears, wash them, cut them into small pieces, squeeze them into juice and put them in cups.

2. Strawberries are pedicled, washed, cut in half and juiced. 3. Mix the three kinds of fruit juices with white honey and serve.

Flower biscuit

Materials:

3/4 cup of cream (butter), 1 cup of powdered sugar, 2 eggs, 5/2 cups of low-gluten flour, 5 tablespoons of milk powder, a little salt, 4 slices of vanilla (pressed into powder), 1/2 cups of fruit pulp, 1 teaspoon of foaming powder, 1 extrusion.

Production method:

1. Put the cream into a bowl and beat it with a straight whisk until it is soft. Slowly add the powdered sugar and stir well. Add the eggs several times and beat hard until milky white and sticky.

2. Mix flour, milk powder, salt, baking powder and vanilla powder, sieve them, pour them into the formula (1), and stir them evenly (without kneading) with a dough knife to form dough.

3. Cut the dough into 4 pieces, put them in a flower-squeezing bag, extrude patterns on a baking tray, put them in an oven and bake at 180 degrees Celsius for about 10 minutes, and take them out when they are golden.

Fruit pancake roll

Ingredients: flour

Accessories: canned assorted fruits, eggs and honey.

Seasoning: skim cream, baking powder, milk

Cooking method:

1. Mix flour, eggs, honey and milk into a paste, add a little baking powder, stir well and let stand for five minutes.

Bell, pour the skim cream into a vessel and stir for 5- 10 minutes to make the cream sticky;

2, sit in the pot and ignite. When the pan is hot, put the batter into the cake and fry until golden brown.

Chop up the fruit, spread the cream on the cake and roll it into a roll to eat.

Longan frozen cake

Ingredients: 250g black tea soup, 5g agar, gelatin powder 10g, 2 egg whites, longan pulp 15g, and sugar 100g.

Practice: 1. First, put agar into black tea soup, soak it and steam it. After completely dissolving, add sugar and Geely powder, and then steam until dissolved. 2. Beat the egg whites with an egg beater until they foam into cocktails, then gradually pour the fish glue solution into the egg bubbles and stir well. 4. Pour it into a square plate, then freeze it in the refrigerator, print out the flower pattern, and put the longan meat on it.

Cherry spiral roller

I. Materials: (20 pieces)

White flour 1000g, salt 25g, dry yeast 20g, monosodium glutamate 15g, and red cherry 10.

Second, the method:

1. Pour the flour into the jar, stir with warm water, add dry yeast and stir until the dough is tough and firm.

2. Press the yeast noodles into strips by hand, brush them evenly with a layer of oil and a little salt, roll them up and cut them into 20 sections, stretch them by hand and roll them into a spiral shape, so that the layers are upward and become a pagoda shape, and put half a red cherry on them.

3. Steam the cage with boiling water for about 15 minutes. When the flower layer is cracked, it is elastic and mature.

Third, the quality requirements:

The red cherry on the top of the head is white and soft with clear and beautiful patterns and distinct layers.

Salted egg with crisp eyebrows

I. Materials:

1000g flour, 350g cooked lard, 20 salted egg yolks and a little crispy coconut.

Second, the method:

1. Make dry noodles and oily water surface. First, mix 400g flour and 200g cooked lard, and then knead them into noodles. Then, mix the remaining 600g flour with 150g cooked lard and 200g warm water to knead them into oily water surface.

2. Brittle:

First, put the dry noodle bag on the oil surface, flatten it face down, roll it into a rectangular thin skin with deep-fried dough sticks, then fold it into three layers, then roll it into a thin skin with a thickness of 0.7 cm, roll it into a cylinder, and cut it into blanks with a knife.

3. Forming:

Take a blank, flatten it, wrap it with coconut crisp and salted egg yolk, and press it into an eyebrow shape.

4. Maturity:

Open the oven, put the iron plate in, put it in the oven for about 20 minutes, and pull it to light yellow.

Third, the quality requirements:

Pale yellow in color, shaped like a show eyebrow, with uniform and distinct layers, crisp entrance and crisp filling.

Teach you how to make grandma's cake.

Materials:

Flour, glutinous rice flour, butter, sugar, medlar, raisins, egg liquid (yolk liquid) and water.

Method:

1. Put 500 grams of medium gluten flour, 80 grams of crude oil and 200 grams of water into a kneading basin and knead into dough. Take it out, put it on the chopping board, knead it evenly, cover it with a wet cloth, and sober up 10 minutes.

2. Knead 500 grams of medium gluten flour and 250 grams of crude oil repeatedly on the chopping board to form dough.

3. Wrap 1 twice, fold it three times, then roll it into a long strip, and quantify it (divide it into small portions).

4. Fill with glutinous rice flour, sugar, butter, medlar and raisins.

5. Roll the powder (divided into 3 small portions) into skin, wrap it with stuffing, make it into a circle, press it into a flat round cake by hand, put it on a plate, stick a small hole with a toothpick, and brush it with egg liquid.

skill

1. Just mix the noodles according to the requirements in the recipe. Noodles that are not fermented.

2. I just wrote the stuffing according to the recipe, and I just fished out those materials together. That is, I didn't have Lycium barbarum, so I didn't put it. I think it's strange. Lycium barbarum has no taste. I don't know if it tastes good with it. Maybe the color is good, and the stuffing will look better with it.

If the butter doesn't agglomerate well, take a bite in the microwave oven to melt it. Then dig up everything!

2 "Sugar-free Grandma Cake"

Raw materials:

950g of low-gluten flour, xylitol 1 75g, hydrolysate150g, 450g of white oil, carbonated powder1g, egg yolk100g, 80g of water and pumpkin stuffing1000g.

Production method:

1. First, stir xylitol and white oil evenly, then add the hydrolysate and stir together.

2. After hydration, add carbonic acid powder into 1 and stir evenly. Add the egg yolk and stir well.

3. Sieve the low-gluten powder, add it into 2 and stir well.

4, the furnace temperature is 220℃, and the fire is 180℃

Blueberry cake

Product formula: butter 250g emulsified white oil 100g sugar powder 500g low-gluten flour 100g baking powder 10g lemon peel half milk100g egg yolk 12 blueberry stuffing with a small amount of almond slices.

Product manufacturing method

1. Stir ghee, emulsified white oil and powdered sugar to milky white.

2. Egg yolk is added in batches.

3. Sieve the low-gluten flour and baking powder and add the peeled lemon peel.

4. The hardness of dough is adjusted by milk.

5. flatten the dough, brush the surface with egg water and sprinkle with almond slices.

6. After cooling, add blueberry stuffing.

Baking time:

12 min fire temperature: 160℃ fire 150℃.

Chocolate oatmeal cookies

(1) Cream 340g) Juglans regia 200g.

Sugar powder 260g chocolate needle 150g

Whole egg 200g, oatmeal 200g.

Weight 4g soda cake crumbs 150g

BP 5g low gluten powder 3 10g

A: Mix the cream in item (1) with the fine sugar until it rises slightly.

Add the whole egg and stir well.

B: (2) Add all the materials in item (2), stir slowly and send them to the refrigerator.

Thirty minutes.

C: Take out the plastic surgery, about 8 grams each, and rub it round by hand.

Squash ball

D: furnace temperature: 180℃

Lower fire 140℃

Time: 18-20 minutes

The practice of cocoa cake roll:

3 eggs (oversize), 80g sugar, 35g low-gluten flour, cocoa powder 10g, almond powder (for China).

20g almond dew powder, a little vanilla extract, butter 15g (salt-free), milk 1TBSP and cream 150mm(35%).

30 grams of liters and sugar.

1 ready. Mix flour, cocoa powder and almond powder and sieve twice for later use. According to the rectangular baking board ruler used

Inches, fold the oven paper into a rectangular box. It's about 25X30 cm. Butter and milk melt easily.

Preheat the oven to 180 degrees.

2 put the eggs in a bowl and add sugar to break up. Place the egg basin on a hot water basin with a temperature of 50~60 degrees, and beat the egg liquid with a hand mixer.

When the amount of egg liquid is 3 times, remove the hot water basin below and continue beating until the stirred egg liquid can be piled up when it falls.

Ok.

Sift the sieved powder into two bowls and stir gently with a shovel. When the powder is gone, gently add vanilla extract and melted butter.

Mild mixing.

Pour 3 into the paper stack on the baking tray, level the surface with a shovel, and bake in the oven for about 8~ 10 minutes. Take it out to cool.

Cream and sugar are beaten hard.

6 Gently peel off the paper of 4, put it face down on another piece of baking paper, and spread 5 evenly. Lift the paper below, just like

Roll sushi like that. The rolled part is facing down, wrapped tightly with paper, wrapped with a layer of plastic wrap, and fully refrigerated in the refrigerator.

Chocolate mousse cake

Step one: make cocoa cake. 2 eggs (large size), 40g sugar, 40g low-gluten flour, cocoa powder 10g butter.

(excluding salt) 10g.

The practice of cocoa sponge cake:

1 preparation steps. After mixing flour and cocoa powder, sieve twice for later use. Fold the oven paper into a 20X20 box.

On the baking tray. Melt the butter. After the inside of the cake fixing ring with the diameter of 18cm is lightly coated with a layer of melted butter,

Put it in the refrigerator for later use. Preheat the oven to 170 degrees.

2 put the eggs into the basin and break them up with an egg beater. Put another pot with 60-degree hot water, and beat the egg pot on it.

Egg liquid. After foaming, add sugar and continue stirring. When the amount of egg liquid is 3 times, remove the hot water basin below. Keep beating eggs

Liquid, until the egg liquid stirred by the eggbeater falls, you can write numbers and clearly see the traces of numbers.

Pour the sifted flour and cocoa powder into 2 bowls and gently stir with a flat shovel. The powder is gone. Add butter and stir gently.

4 Pour 3 into the stacked cartons on the baking sheet, smooth the surface with a spatula, and bake in the oven for 10~ 15 minutes. Take it off and put it down after baking.

Let the cake cool.

Step two, make chocolate mousse.

Formula: Gelatine 6 g) 6 powder, 3 tablespoons of water, 80 g of semi-sweet chocolate,

Milk 1 20ml, rum1teaspoon, 2 egg whites (large size), 60g sugar, 200g fresh whipped cream.

Put 1 Geely powder into a bowl, sprinkle with water and mix well. Chop up the chocolate for later use.

2 Heat the milk in the pot and take it out before boiling. Be careful not to boil the milk.

3. Pour chocolate and rum into 2 bowls, dissolve and mix well, then pour 1 and mix well for later use.

4 Beat egg whites and cream in 2 pots respectively. Beat both until the foam is stirred with an egg beater to form foam in the basin.

The degree to which the horn can withstand.

5 Add the beaten cream and egg white into 3 bowls respectively, and gently stir well.

6 put the cocoa cake into the ring insole, pour in 5, and put it in the refrigerator for refrigeration and solidification.

7 take out 6 and decorate it. Can be decorated according to personal preference.

Fruit pie method:

& lt pie type >

Low-gluten flour 100g, butter 50g (salt-free), sugar 25g, eggs 1/2.

& lt almond cream >

60g almond powder, 50g butter, 40g sugar, eggs 1/2, brandy 1 spoon, corn starch 1 spoon.

& lt cheese cream & gt

50 grams of cheese 50 and 20 grams of honey.

& lt fruit >

Strawberry, monkey peach, yellow peach, right amount.

& lt glaze & gt

60g apricot jam, 1 spoon cold boiled water.

1 is tart type. Put the butter that has returned to normal temperature into a basin and beat it into cream with an egg beater.

Add sugar and stir until the sugar has no graininess.

2 After the eggs are beaten into the bowl, pour in 1 and mix well. Add the sieved flour, gently mix the flour into dough, and put it in a plastic bag for refrigeration for more than 30 minutes.

3 Make almond cream. Put the butter that has returned to normal temperature into a basin, beat it into cream with an egg beater, and add sugar until it is soft and white.

4 Add eggs and almond powder, then add brandy and corn starch and stir well.

Spread a thin layer of butter on the egg tart mold, take out 2 pieces of dough, dip it in flour and spread it on the egg tart.

Level the egg tart mold by hand. Make a lot of holes in the whole bottom with a fork. You can also use olive sticks. Chinese olive

After the dough is cooked, cover the top and bottom of the dough with a layer of plastic wrap. Roll the dough to a thickness of 4 mm and remove the lid.

Plastic wrap is spread in the egg tart mold.

6 Pour 4 into 5 li, and after the surface is smooth, put it in a preheated oven at 180℃ for 20~25 minutes. Take it out to cool.

7 is cheese cream. Soften cheese in microwave oven, add honey and stir well.

After 8 is completely cooled, the surface of 6 is coated with 7. Then put strawberries, monkey peaches and yellow peaches. Cold boiled water for apricot jam

Adjust to a uniform viscosity and apply it to the surface of the fruit with a brush.

Chrysanthemum crisp

Prepared oil skins and cakes, each 12.

Put the pastry into the crust, knead it into a ball, roll it out, roll it up, roll it out,

Repeat three times to make cakes, add bean paste and egg yolk, wrap them and bake them in the oven.