a burst
Puffs are desserts that can be made without any molds or tools. When friends come home, they take out homemade puffs in afternoon tea and get up immediately. But I used to make puffs according to online prescriptions, and there were successes and failures. Later, I came up with a set of methods, which is definitely not authentic, but it has been successful so far.
Ingredients: 40 grams of flour (it doesn't matter whether it's low-gluten flour or medium-gluten flour), 30 grams of butter (or 25 grams of seasoned vegetable oil such as vegetable oil and peanut oil, of course, butter is more fragrant), 75 grams of water, and a little salt and sugar.
The conventional formula on the Internet is that oil and water are boiled and then flour is poured in. But when I did this step before, even the flour screened twice was sometimes mixed unevenly, so in this step, I changed to mix water and flour until there were no particles, and then began to cook.
The following steps are the same as those on the Internet. After cooling, add the egg liquid several times until the batter forms an inverted triangle on the chopstick head and does not drip, put it into a paper bag and squeeze it on a baking tray.
Put it into an oven preheated to 2 10 degree, bake it at 190 degree for 20 minutes after 15 minutes, and turn on hot air at the same time to make it color evenly.
You can see that the little puffs are getting bigger and bigger. ...
This is the appearance of baking for seven or eight minutes.
Twenty minutes later. ...
After coloring, bake it in the oven for a while to make it thicker.
After baking, cream, custard and ice cream will do!
bread
I personally like making bread very much. It is not only very practical and can be used as family breakfast, but also its fancy and taste are very changeable.
Of course, in order to make bread well, I also threw away a lot of failed products that could not be imported. So don't be afraid of those who can't make bread well now. In the near future, you will do better than me.
Anyone who likes to make bread should know the master of love and freedom, as well as her most classic old-fashioned bread, soft, sweet and brushed. Everyone should try it.
Yeast head: golden elephant bread flour 2 10g, low-gluten flour 90g, fine sugar 24g, namely instant dry yeast 6g and water 240g.
The main dough: golden elephant bread flour 2 10g, low-gluten flour 90g, fine sugar 96g, salt 1+ 1/2 tsp, milk powder 24g, eggs 90g, water 54g and butter 72g.
Surface decoration: melted butter
I used half the amount of bread in the above recipe.
1. Mix the raw materials in the fermentation head evenly, put it in a warm place, let it expand and then fall back, and there is a honeycomb inside. When fermenting, it takes about 2 hours to put the pot in the fermentation box. The conditions of each family are different, and the time is for reference only, or it depends on the degree.
2. Knead 1 and all raw materials in the main dough except butter until the gluten swells and the surface is smooth.
3. Add butter and knead it to the expansion stage, and put it in a warm place to make it about 2 times larger.
4. Take out the dough, divide it into 4 parts on average, immediately knead the dough into strips, and then knead it until it is about 1 meter long.
5. Connect the two ends of the dough, fix the folding place with your left hand and rub it inward with your right hand for about 2 turns.
6. Stuff the connected parts into a circle with five braids on the surface, put them on an oiled baking tray and put them in a warm and humid place for final fermentation.
7. After the fermentation, put it in an oven preheated to 180℃, and fire it up and down for about 30 minutes.
8. Brush with melted butter immediately after baking.
When the original bread is tired, in addition to adding dried raisins to the dough, you can also try to make salty bread, add fried bacon and drained corn.
I also like coconut bread.
Put the butter into a semi-softened state at room temperature, add fine sugar, beat with an egg beater until the color becomes light (soft candy or powdered sugar must be used here), and add the egg liquid several times, stirring each time to prevent water and oil from separating. Finally, add coconut milk for later use.
It can be made like this
It can also be made like this.
Even a toaster can do it.
cake
First, the lemon peak
I like to replace 15ML water in the ordinary Qifeng recipe with lemon juice, and the cake will become fresher. Even if there are only eggs, flour, water, oil and sugar, there is still some faint cheese flavor!
There are many prescriptions about Qi Feng, and there is nothing wrong with them, and the finished products will not be too bad. I only write a formula that I am used to.
Formula of six-inch mold (please double the eight-inch mold):
Egg yolk paste: two large egg yolks or three small egg yolks, 25ML of water, 5ml of lemon juice 15ML, 30ML of salad oil and 50g of low flour.
Protein paste: two large egg whites or three small egg whites, a few drops of lemon juice or white vinegar, 30-40 grams of fine sugar (depending on personal taste).
Mix water, lemon juice and salad oil. Beat with a manual whisk for two or three minutes, so that the water and oil can be mixed, and no big oil flowers can be seen. Add the egg yolk and stir well. Sift in low flour and mix well. Prevent excessive mixing of steel bars.
Beat the egg whites evenly, add a few drops of lemon juice or white vinegar, and add sugar three times until hard.
Pour one third of the egg white paste into the egg yolk paste, stir it up and down, then pour all the egg white paste, while stirring it up and down, turn the basin.
Put the cake paste into the oven preheated to 180℃, close the door and bake at 140℃ for 40 minutes.
Strictly speaking, it is not a very successful hurricane, but the surface cracking is not only affected by temperature, but actually the protein ratio of eggs is too large, which will cause cracking, and large eggs are prone to this problem. But if you eat it yourself, it doesn't matter whether it cracks or not. Good taste and good soft tissue are the last word.
B, homemade cream cheese
Cream cheese is mostly a liter, and it takes only a quarter to make a cake. It is not easy to save after opening. Later, I learned that I can make cream cheese like this, and I can control how much I want. The point is that it tastes good.
1000g of whole milk (500g of milk and 500g of whipped cream are also acceptable, and the finished product is more fragrant and has more quantity), pour it into a small pot, boil it over low heat until it is slightly boiling, pour 50g of freshly squeezed lemon juice (juice squeezed by about two lemons), turn off the fire, stir slightly, and let it stand and cool.
Add a little salt, stir, pour into a gauze bag, filter and squeeze out the juice, or put it into a tofu box and press it with a heavy object. The solid is cream cheese, and the juice is whey, which is also very nutritious.
Cream cheese can make many delicious foods, such as cheesecake.
Like marble brownies.