How do you make a sherry cake? , how to make the best crispy and hard cakes

How to make confectionery bread. Dim sum bread production method Dim sum bread due to the addition of more sugar, oil, eggs, milk and other ingredients in the ingredients, affecting the reproduction and growth of yeast, making dough fermentation and molding more difficult, so the production of this kind of bread, <>

The amount of yeast is used more. Such as: butterfly bread, goldfish bread, pigeon bread, prawn bread, croissant bread, roll oil bread, etc.

3. Raw material formula of seafood bread (also known as southern bread) 50 kg of flour 6 kg of sugar kg of vegetable oil 7 kg of eggs 250 grams of raisins 100 grams of monosodium glutamate 500 grams of yeast 250 grams of salt Production method 1Drum mash: The amount of mash accounts for 35% of the amount of flour.

Cashew Cookies.

Recipe category. Italian meal.

Recipe preparation: Ingredients: 60 grams of bright butter (kept in the refrigerator for many days), 30 grams of white sugar, 1 egg, 60 grams of dumpling powder + 2 grams of corn starch, 10 pounded cashew nuts.

In fact, the weight is all nonsense, just estimated, but fortunately, the final effect is good.

Method: 1. Put the butter on the heating to soften, add sugar and whip until milky white, add half an egg and mix well.

2. Add the flour and stir gently.

3. Add half of the chopped cashew nuts and stir well.

4. Wrap the dough in plastic wrap and roll it into two long sticks. Then freeze in the refrigerator until firm.

5. Preheat the oven. (Mine is a microwave oven with oven function, I can't adjust the temperature, anyway, 5 minutes in advance should be about the same).

6. At the same time, take out the frozen hard dough stick, cut it into round slices of about 5 mm, arrange it in a baking tray lined with tin foil, brush the other half of the egg mixture, and sprinkle the other half of the cashew nuts with chopped cashew nuts.

7. Put in the oven for about 10 minutes. Take it out and taste a piece while it's hot, it's delicious!

Just buy some materials and make your own.

Ingredients: 120 grams of unsalted cream, 100 grams of powdered sugar, 50 grams of whole eggs, 200 grams of cake flour, 50 grams of cake flour.

Method 1The unsalted cream is softened, add the sifted powdered sugar and beat until fluffy and white.

2.After the eggs are beaten into egg liquid, add them to Method 1 in 2 or 3 times and stir well.

3.After the high-gluten flour and low-gluten flour are sifted, they are added to method 2 and stirred evenly, which is a crispy and hard dough.

4.Put the dough from method 3 into a plastic bag, flatten it with a stick, and then put it in the refrigerator until it is slightly chilled.

5.Place the biscuit stamper on the rod flat dough of Method 4, press down the shape with a little force, neatly put it on the baking tray covered with a baking cloth, and then place it on the upper layer of the oven, and bake at 180 for about 20 minutes.

Salty Cookies" "Egg Yolk Pie".

1. Imperial crown yellow cream 500 500 1, imperial crown ghee 400 a2, powdered sugar 400 a 2, powdered sugar 300

3. Salt 25 3, Egg 100 b

4. Imperial Crown Liquid Oil 350 4, Milk Powder 100 C5, Essence of Chicken 10 B 5, Low Powder 650

6. Water 300

7. 100 c C, chopped green onions, 70 crust, filling: 60, egg yolk: 10.

8. Low powder 1450

Upper fire: 195, lower fire: 160. Top fire: 200, bottom heat: 180.

Cantonese Peach Cake" "California Cakes".

1. Lard 450 1. Crown ghee 500

2. Imperial Ghee 450 A 2, Salt 15 A3, Sugar 1000 3, Sugar 550

4. Eggs 200 b 4. Eggs 200 b

5. A little yellow pigment 5, baking soda 8

6. Stinky powder 20 6, milk powder 30 C

7. Baking soda 20 C 7. Low powder 850

8. Baking powder 10 8, chocolate chips 150 d9, low powder 2000 9, raisins dried 300

Upper fire: 190, lower fire: 165. Upper fire: 190, lower fire: 165.

Butterfly Crisp "Jam Cookies".

Skin: 1. Crown ghee 400

1. High powder 500 2, Imperial crown yellow cream 400 a2, low powder 300 3, powdered sugar 450

3. Imperial Ghee 160 A 4, Milk 400 B4, Sugar 75 5, Low Powder 850 C

5. Appropriate amount of water 6, high powder 350

6. A little yellow pigment 7. Baking powder 20

Heart: 8. High temperature resistant jam for 140 days

1. Imperial Crown Ghee 700 b Upper heat: 190, lower heat: 160.

2. Low powder 450

Pineapple Crisp Low-cost Peanut Crisp 1, Imperial Crown Ghee 500

1. Eggs 1000 a, beaten white 2, crown yellow cream 400 a2, sugar 1100 3, powdered sugar 360

3. Cake oil 20 b 4, egg 100 b

4. Salad oil 1000 C 5, low powder 1500 C5, low powder 2500 d 6, milk powder 60

Skin: 30, Filling: 20

Honeycomb Cake 1, condensed milk 820 Upper heat: 170, lower heat: 150.

2. Honey 200 a

3. Imperial Crown Liquid Ghee 20

4. Low powder 400 b

5. Baking soda 25 "**Tortillas".

6. Egg 480 C 1, Imperial Ghee 400 A7, Sugar 720 2, Powdered Sugar 550

8. Water 600 d 3, protein 500 b

9. Caramel Pigment 30 4, Corn Starch 100 C10, Baking 5 E 5, Low Powder 325

Garnish the surface with corn flakes.

The recipe for cashew nut cake is detailed in the recipe and efficacy: dessert and dim sum.

Taste: Sweet Process: Ingredients for roasted cashew nut cakes: Ingredients: 200 grams of wheat flour, 70 grams of eggs, 70 grams of condensed milk (sweet, canned), 15 grams of whole milk powder, 130 grams of cashew nuts.

Seasoning: 45 grams of lard (refined), 1 gram of salt, 100 grams of white sugar, teach you how to make cashew nut cakes, how to make cashew nuts cakes to be delicious 1Beat the seasoning until fluffy, beat the eggs and mix well several times, then slowly add the flour, mix well (do not knead), and finally add cashew nuts and mix well.

2.Divide the dough into two pieces, each pressed into strips about 45 cm long, 4 cm wide and 1 cm high, or a cylinder with a diameter of 3 cm, put it in the refrigerator and freeze it, harden it and cut it into centimeter slices.

3.Preheat a baking tray on high heat for 3 minutes, put 12 cakes in a pan, bake over medium heat for about 3 minutes, turn over and bake for about 2 minutes. Tip - Food Restraint:

Eggs: Eating with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.

Whole milk powder: milk should not be eaten with fruit juice, vinegar, white wine, rice soup, leek, and cauliflower; About 1 hour before and after drinking milk, oranges should not be eaten; Milk can be poisoned when eaten with raw fish; Don't eat chocolate while drinking milk, because the oxalic acid in chocolate will combine with the calcium in milk to form calcium oxalate, making it impossible to make full use of calcium.

How to do a bad shot of Qu Gaomo Qi Cake Qi He's slow drying?

Cake Shiga limb reed dry search hunger pie.

Homemade two-colour biscuits.

Legend has it that once upon a time there was a British ship full of cargo that was going out to do business. When the storm passed, everyone counted the remnants of the ship, but found that the flour, butter, and sugar that were originally going to be sold were all wet and mixed into a ball by sea water and wind and rain, because there was no other food to eat, the ship's cook had to try to knead these mixtures into small balls and bake them on fire for everyone to eat, but what they didn't expect was that the baked things were unexpectedly delicious! After returning to China, this practice gradually spread, and the biscuit was born.

Ingredients: 100 grams of butter, 60 grams of powdered sugar, 150 grams of whole wheat flour, 1 egg (about 50 grams), 10 grams of cocoa powder.

A few almonds. 1.Soak the almonds in warm water for about 20 minutes, remove the outer coat, drain and chop with a knife for later use.

2.After the butter is softened, add the sifted granulated sugar and beat it together until the loose hair turns white;

3.Beat the eggs into an egg mixture, add them to Method 2 in 2 3 times and stir well, then add the sifted whole wheat flour and stir well.

After that, it is the original dough;

4.Divide the original dough of the wax making method 4 into 2 parts, and 1 part of the original dough is kneaded with cocoa powder to form cocoa dough;

5.Put the plain dough and cocoa dough into a plastic bag, and use a stick to form 2 equal parts of dough and put it in.

Refrigerate until slightly firm;

6.Remove the ice-hard dough and peel off the plastic wrap, scoop out with a spoon and try to press out the round flakes and spread them on a baking sheet, cocoa cake.

Sprinkle evenly with chopped almonds on the dry;

7.Bake in a preheated oven at 180 for about 20 minutes, then remove and let cool.

Operation Note:1I feel that baking cookies is the most simple and varied, and it doesn't have to be kneaded like when baking bread.

It's a lot of hard work and you have to keep an eye on the dough rising, and you don't have to wait like you have to wait carefully when making a cake.

The cake looks like when it comes out of the oven, and you don't have to limit the potatoes to a beautiful and interesting mold! Although it is through their own free will.

The "creation" is rarely "unsuccessful" and wasteful, so this is a 100% "sense of achievement".

of baked treats.

Use low-flour flour.

Low-flour flour can be used to make cakes, biscuits, and small cakes.

High-gluten flour to make noodle bread.

All-purpose flour is used to make steamed buns, buns, and dumpling wrappers.

ps: You'd better keep an eye on the oven I'm just very careless and not paying attention to the premature jujube reputation you have butter to make cookies better than pulling.

Chocolate chip cookies.

Lightly whip the butter, add the sugar, then beat until feathered, add the egg mixture in three portions, stir well.

Sift the low flour and add it to the whipped butter and stir well. Wrap the dough in foil and refrigerate for 30 minutes before taking it out and kneading it into the desired shape.

Add the chocolate chips and preheat the oven to 170 degrees.

I'm telling you one.

Briscotti with a high success rate.

Very simple: 50 grams of unsalted butter softened and mixed with 80 grams of sugar 1 4 teaspoons of rock salt.

The butter can be melted at room temperature, and I want to save trouble and melt it directly with warm water, so don't learn from me.

250 g of low powder 1 4 teaspoons of baking soda 100 g of dried fruits and 60 ml of cold water mixed.

Mix all ingredients together and stir well.

Bake on a baking sheet for 20 minutes at 180°C.

Teach you how to make cookies, dry pants, thick and simple, pure celery, delicious and fluffy.

If you need to learn to start a business quickly, it is recommended to come to a training institution to learn quickly.

I made a good rental and leftover food today, and I ate half a plate of open reputation when I watched the TV series, and I called it a cookie.

First, the principle of making bai is different.

1. Crispy biscuits: made.

The dough made by Du should reduce the effect of water and control the formation of gluten; Avoid the increase in dough elasticity and strength due to the formation of a large amount of gluten.

2. Toughness biscuits: Toughness dough goes through two stages of dough stirring and beating, dough cutting and turning during the preparation process.

Second, the ingredient formula is different.

1. Crispy biscuits: the standard ratio is oil: sugar = 1:2, oil + sugar: wheat flour = 1:2, and an appropriate amount of auxiliary materials should be added.

2. Tough biscuits: the standard ratio is oil and sugar = 1, oil + sugar flour = 1. The water content is not more than 7%.

Third, the taste is different.

1. Crispy biscuits: soft in the mouth, soft and delicate.

2. Tough biscuits: strong layering and crunchy taste.

First of all, they may use different books, and then they may use different ingredients when making noodles.

High-gluten flour is generally used to make bread, high-gluten flour (breadflour, strong

flour) refers to flour with an average protein content of about 10, usually the protein content above can be called high-gluten flour. High-gluten flour is darker in color, more active and smooth, and it is not easy to form clumps when grasped; Because of its high protein content, it has strong gluten, and is often used to make bread and noodles with elasticity and chewiness. It is mostly used in muffins (mille-feuille) and cream hollow cakes (puffs).

Low-gluten flour refers to flour with less moisture and crude protein, and is usually used to make cakes, biscuits, small cakes, pastries, etc. The sponge cake is made of low-gluten flour, because the low-gluten flour has no gluten strength, the cake made is particularly soft, the volume is expanded, and the surface is flat.

Tendon refers to protein.

The two main components of wheat flour that affect the taste are starch and protein, which are elastic and cohesive, which will make the food capricious and chewy, and the high-protein wheat flour, that is, high-gluten flour, is suitable for making noodles, steamed buns, dumpling wrappers and other foods that require a certain toughness and taste.

The starch is soft and glutinous, easy to foam and gelatinize, which will make the food fluffy and soft, and the wheat flour with high starch and low protein is suitable for cakes and bread.