food

Butter 120g, sugar 50g, egg yolk 1, low-gluten flour 170g, and appropriate amount of vanilla extract.

working methods

1. Butter softens at room temperature until it can be poked easily with your fingers. Add powdered sugar, stir the butter and powdered sugar slightly with an egg beater to prevent splashing, start the electric egg beater at low speed, and send the butter to white and expand in volume.

2. Add an egg yolk and continue stirring until it is completely blended and smooth.

3. Add vanilla extract and continue to hair until it is completely blended and smooth.

4. Sieve the low-gluten flour, add it and stir it evenly with a scraper.

5. Insert the flower nozzle into the flower bag. I used an 8-tooth flower mouth, and the batter was poured into a flower bag to squeeze out the pattern. You can squeeze more batter before loading. Too much batter is not easy to squeeze and easy to explode.

6. Put it in the middle layer of the oven and bake at 170 degrees for about 25 minutes. Turn off the fire and simmer for 3 minutes before coming out. Time and temperature are for reference only, adjust according to your own oven.

Second, button cookies

food

Egg yolk 1, salt-free butter 45g, sugar powder 35g, arowana cake wheat flour 100g, aluminum-free baking powder 1g, salt1g.

working methods

1. After the butter is softened, add powdered sugar and salt, stir well, and use electric egg beater to make it light and fluffy.

2. Add egg yolk and stir with electric egg beater.

3. Mix the arowana cake with wheat flour and aluminum-free baking powder and sieve into the butter mixture.

4. Mix well and knead into dough.

5. Wrap it in plastic wrap and put it in the refrigerator for about half an hour.

6. Roll it into 3 mm thick dough with a rolling pin, and then press it into a circle with a medium mounting mouth.

7. Place the dough on a baking tray covered with baking oil paper.

8, and then gently press a circle with a small piping to make a shape, be careful not to use too much force to avoid crushing.

9. Poke holes with toothpicks one by one. You can poke 4 holes or 2 holes at will.

10, put it in the middle layer of the preheated oven 155 degrees 15 minutes, take it out after baking, and seal it after completely cooling.

Third, caramel pudding burns.

food

Caramel layer: 50g clear water, fine sugar 120g.

Pudding layer: 2 eggs, 50g milk,100g whipped cream, 50g condensed milk.

Cake layer: 2 eggs, 30g milk, 30g corn oil, 20g fine sugar and 50g low-gluten flour.

working methods

1, add water to fine sugar, heat it to brown on medium heat, and pour it into the mold while it is hot.

2. Beat the eggs, add the milk cream and condensed milk in turn, and sieve for 3 times to remove large bubbles.

3. Pour the pudding liquid into the mold.

4. Preheat the oven to 160 degrees. Separate the egg whites from the yolk. Add milk and corn oil to the egg yolk and stir well.

5. Sieve the low-gluten flour, add it and stir until there is no flour.

6. Send the egg white into the small pointed hook, add the egg white into the egg yolk paste and stir well.

7. Pour the cake paste into the piping bag, squeeze the cake paste into the mold, and smooth the surface of the cake with a spatula.

8. Bake in the middle and lower layers of the oven for 50 minutes by water bath method 160 degrees until the cake surface is golden yellow.

Fourth, Jenny bear cookies

food

Salt butter 125g, sugar powder 35g, high-gluten flour 65g, low-gluten flour 60g, milk powder 15g, corn starch 25g and clear water 10g.

working methods

1, butter is cut into small pieces and softened.

2. Add powdered sugar to butter.

3. Stir until the color turns white.

4, high powder, low powder, starch, milk powder, sift in butter.

5. Cut and mix until there is no dry powder. You can wipe it on the edge of the basin with a scraper to disperse the small flour particles that have not been cut and mixed. Don't stir too much, ribs will affect the crispy taste.

6. First, put the piping mouth into the piping bag, and then put the batter into the piping bag.

7, vertical angle extrusion, the finished product can stand upright. When the center of gravity tilts, it collapses when baking.

8. Preheat the oven 200 degrees in advance, put the baking tray in the middle of the oven and bake for about 5-8 minutes. After baking, put the baking tray in the oven 1-2 minutes; Time and temperature must be determined according to the temperature of each oven.

Five, chestnut puffs

food

Puff ready-mixed powder 100g, water 100g, 70g of unsalted butter, 3 eggs, appropriate amount of chestnut puree and appropriate amount of whipped cream.

working methods

1. The butter melts in the microwave for 20 seconds, or the warm water melts.

2. Put the butter and water into a container, stir well, pour in the puffs ready-mixed powder and stir well to form a ball.

3. Put the broken egg liquid in several times and stir it evenly with an egg beater. Put the egg mixture once, stir it completely and then put it down.

4. The final batter also appears in a triangular state; Inverted triangle batter is the shape to verify whether the puff batter is stirred in place.

5. Put the batter into a paper bag and squeeze it into a puff baking tray. Can be directly squeezed into a baking tray, any shape can be.

6. Preheat the oven 200 degrees in advance, put the baking tray in the middle of the oven and bake for about 7 minutes. When the batter expands, the temperature drops to 180 degrees, and it is baked for 15~20 minutes. After baking, put the baking tray in the oven and stew for 1~2 minutes. Time and temperature must be determined according to the temperature of each oven.

7. Stir the chestnut puree with a little fresh cream to adjust the thickness.

8. Sieve the prepared chestnut puree, put it in a piping bag, cut the puffs in half, squeeze the chestnut puree in the middle and close the puffs. When cooking, I ate several at a time.

9. Melt a piece of milk chocolate, squeeze it on the puff with a piping bag and decorate it slightly.