How to make pastries is simple and delicious, and how to make pastries is the easiest way

Make a cake ba, delicious and simple.

Everyone likes pastries, but sometimes you can't eat them at any time when you want to eat them, so it's better to make homemade pastries at home, that is, you can rest assured that you can taste your own craftsmanship, and the following will teach you five homemade pastries at home.

1. Condensed milk chiffon cake Ingredients: 3 egg yolks, 3 egg whites, 36 grams of salad oil, 60 grams of low-gluten flour, 12 grams of caster sugar (with egg yolks) Accessories: 30 grams of caster sugar (with egg whites), 20 grams of condensed milk, 16 grams of warm water Production process:

1. Add 12 grams of caster sugar to the egg yolk, beat it with an electric whisk until it is thick and the color becomes lighter 2. Add salad oil and stir well 3. Mix the condensed milk with warm water and pour it into the egg yolk paste, mix evenly, and then sieve in the low-gluten flour and mix evenly 4. Let's beat the egg white, we must use an electric whisk, the manual beating is soft, and the egg white has not been beaten, caster sugar, must be added in 3 times, the first time is when the egg white is a little bubble, the second time the bubble is more fine, The third time it has become a paste, the egg whites are beaten until dry foaming (as shown in the picture) 5. Put the beaten egg whites, take 1 3 egg whites and egg yolk paste and mix well, remember to use the stir-fry gesture, like stir-frying 6, and then pour all the remaining egg whites into the batter and mix well, by the way, don't stir too hard, pour into the mold after stirring, mine is an 8-inch cake mold 7, put the preheated oven to the penultimate layer, 150 degrees, 120 degrees, bake for 35 40 minutes 8, After baking, take out the inverted buckle once, and then remove the mold.

2. Wood bran cup Ingredients: 200ml of light cream 20ml of condensed milk 15g of digestive biscuits Production process: 1. Slightly break the digestive biscuits and put them into the food processor 2. Start the food processor and beat the digestive biscuits into delicate and loose biscuit minced 3. Put the whipping cream into a container and beat it at low speed with an electric whisk until obvious lines appear 4. Add condensed milk and beat it evenly with a whisk for a few more rounds 5. Take a piping bag, put the whipping cream into it, and cut a small mouth with a diameter of about half a centimeter at the sharp corner of the piping bag 6. Take a cup, squeeze a layer of cream at the bottom 7, then spread a layer of cookie crumbs, then spread the cream, alternate 8, until the cup is full, the top layer should be biscuit crumbs, so that it is easier to scrape flat.

3. Green seedling juice white butter balls Ingredients: 270g high powder, 40g low powder, 150g water, 1 egg Accessories: 8g barley green juice powder, 40g sugar, 5g salt, 4g yeast, 40g butter, 40g Production process:

1. Put the dough raw materials into the bread bucket and noodles for 30 minutes except butter and yeast 2. Add butter and yeast and mix the dough again for 30 minutes 3. Ferment to twice the size at one time 4. Take out the fermented dough and press the exhaust gas to divide it into 9 parts according to weight 5. After rounding, put it into the baguette mold in turn 6. Second fermentation to double the size 7. Preheat the oven at 180 degrees and bake for 20 minutes until the surface color is satisfactory 8. When I made it, I increased half of the material and made 6 more muffin molds. After the secondary fermentation is completed, a cross is cut with small scissors, which is more beautiful.

If you want to learn, you can ask questions.

How to make pastries, simple and delicious put egg whites and give them to him. After beating, put sugar, put some noodles, put some baking powder to ferment him until he is twice the size, and then put it in. It seems to come out of the pot as soon as it is baked.

In fact, if you want to make a simple cake, then you can only make some small cakes, so this child's simple cake is not too easy.

How to make a cake, simple and delicious. After fermenting the dough, beat it into egg whites and stir to ferment, and then add honey. It's just that the cake is very delicious.

The simple and delicious way to make pastries is to make shredded bread, which is particularly delicious.

Material: Main material.

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4 eggs. Please click Enter a description.

60 grams of cake flour.

Excipients milk. 50 ml.

50 grams of cooking oil.

60 grams of white sugar.

3 drops of white vinegar. The simplest cake to make.

1.Have all the materials ready.

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2.Egg white separation. Among them, the egg whites and yolks are packed separately, and the container should not be stained with a little water.

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3.Whip the egg whites, this is the most important step. The container should not have any water at all, drop 2-3 drops of white vinegar, first beat with an electric whisk at low speed until there are small bubbles, then put 20g of sugar and beat it three times, and finally beat it to the shape of a fingertip.

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4.Mix the egg yolks, milk and oil together and add the flour to make the egg batter.

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5.Stir the beaten egg whites with the egg batter three times, and roll them up and down to make an egg mold.

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6.When the batter is ready, place it in the oven. Shake it a few times to shake the bubbles out.

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7.Preheat at 150°C for 5 minutes, then bake at 170°C for 20 minutes.

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8.After cooling, roll it from the back, like sushi.

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The simplest diagram of the finished cake.

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Don't use the oven to make your own cakes.

1. Tools: 1. A rice cooker.

2. A hand agitator (electric one is better).

3. Two large bowls.

2. Materials: 1. 4 eggs.

2. 70-80 grams of flour (10 grams of starch are added to it, which can reduce the gluten of the dough, and it is better to use cake powder).

3. 70-80 grams of sugar.

4. Raisins and other flavors can be added with a small point, or not added.

3. Production: 1. Put the egg yolk and egg white into two large bowls separately (this method can shorten the whipping time and is suitable for manual mixer).

2. Put 1 3 sugar into the egg yolk and 2 3 into the egg white.

3. Whip the egg yolk and stir it into a light yellow color (I usually stir it for 1 minute).

4. Whip the egg whites into a creamy shape (beat until the egg whites are able to rise up in the tip of the hand, this time can be long, beat until there is no egg liquid in the bowl, this step directly depends on the quality of the cake, if there is still egg liquid in the bowl, the cake will not swell, and become an egg cake).

5. Put the flour (sifted) into the egg yolk, stir gently (stirring too hard will cause gluten in the dough and affect the quality of the cake), and after stirring, you will find that the dough is all together (don't worry about it, I never add water).

6. Put the egg whites into 5 and stir evenly (you can't use a stirrer, the method is to use your hands to scoop up from the bottom of the bowl, repeat a few times and turn the direction, after about 2 minutes, you will find that the dough in 5 and the egg whites have become a paste, and then it's almost the same).

7. After the egg mixture is ready, you can smear a layer of oil on the inside of the rice cooker and pour the egg mixture into it. Cover the lid, press the "cook" button of the rice cooker, I don't know why it jumped to keep warm in about 5 minutes, waited for 2-3 minutes, pressed the cooking rice again, and jumped again after a few minutes, at this time you can smell the fragrance of the cake, open the lid, the surface is light yellow, a little taller than the original, poke it with chopsticks, if you can poke it in, and the chopsticks do not stick to the egg pulp, it means that it is okay. Take out the pan and flip it, and the cake can be brought down, and the bottom should be a little dark yellow.

8. After cooling, you can decorate it with whipped cream. It's also OK if you eat it directly!

Fourth, the description: the cake introduced by the even does not add any additives, all rely on the egg white swelling to affect the quality of the cake, the taste is first-class, the ratio is 2:1:1--> eggs, sugar, noodles, must be fully beaten egg white.

Salt and pepper peach crisp. Peach cake is one of the main pastry snacks in Sichuan-style pastry. It is characterized by being sweet and delicious, crispy and slaggy. Generally, peach crisps are sweet, but because a small amount of refined salt is added to the salt and pepper peach crisps, the finished product has a slightly salty taste in the sweetness.

Recipe: 2500 grams of extra flour.

1250 grams of white sugar turned into lard.

Preparation of simple cakes.

I like to make things before I put them in front of me

Use an egg white separator to separate the egg whites and yolks of the five eggs, and the egg whites must not be mixed with the egg yolks to prevent them from affecting the whipping; (Experience: If the whole egg yolk falls into the egg white, don't worry, slowly scoop up the whole egg and filter it again; Try not to puncture the egg yolk during the separation process, if it is mixed into the egg white, gently and delicately clean it with the eggshell).

Add 10g of sugar and whipping cream to the egg yolk and stir well.

Sift the egg yolk cream mixture into the low powder, stir well and set aside.

Egg whites drips with a few drops of lemon juice.

Beat the egg whites with a whisk or manually until the fish bubbles, add 16 grams of sugar, and continue to beat with a whisk until the sugar melts; Add sugar + beat three times.

Stop beating until there are firm horns after the hair is lifted (stop in time, the cake may crack if it takes too long).

Add the whipped egg whites to the yolk in three portions, mixing well each time with a spatula (do not stir in a circular motion to prevent the flour from initiating).

After laying a layer of grease paper on the abrasive (the oil paper can be cut into the shape of the bottom of the abrasive), pour in the mixed cake mixture. Lift the mold to the height of a fist, let go, and shake it 3 times to shake out the bubbles in the cake liquid.

Bake: Bake in the oven for 3 minutes, and bake for 30 minutes at 150 degrees in the upper and lower pipes with fans; Bake at another 160 degrees for 30 minutes. Oven temperature and time, pay attention to the state of the cake, adjust appropriately.

Use the knife to cut the cake along the edge of the wall in a circle, mine is a live bottom mold, just drag it up from the bottom, taste it, it is fragrant and delicious

In fact, there are only three requirements for making pastries1; Refreshing. 2;Simple. 3;Nourishment. The following pastries are readily available.

Note; Please do it one day in advance.

Material; Fruit customization, a bag of sugar, flour customization, jam, eggs, seasonings are added according to personal taste.

manufacturing method; 1;Rub the flour into the dough, add sugar, water and egg and stir.

2;After stirring for 10 minutes, bring the basin to the brazier and heat the fire on the brazier, placing a basin of cold water on the lower end of the brazier. This step is the most important, only in this way can the seasoning make the most natural and good pastry.

3;After 15 minutes, drain the brazier and cold water and keep the kitchen clean to keep the pastry uncontaminated. Rub the pastry with cream.

4;Go roasted. 5;I put the finished ordinary cake oil on your favorite taste.

6;Add a layer of cream to the outer layer.

7;Top with your favorite fruit.

8;Wrap the pot in a plastic bag.

9;Put it in the refrigerator and take it out after 15 minutes.

10;Cut it into cubes for more flavor.

11;Put in a place that is neither hot nor cold. Put an ice pack next to it, but don't put it in the freezer. Only cakes with air circulation will not lose nutrients.

12;After you finish it, you won't eat it until the next day, so that you can feel the sweetness of it melt a little but not yet melt into your heart.

Landing the** has a lot of simple, tasty and better than what I copied.