A list of the contents of this article:

How to make a delicious and zero-failure light cheesecake?

The practice of light cheesecake step 1 the oval mold should also be smeared with butter, the bottom and all sides should be smeared. Just put it on like waxing the floor. The practice of light cheesecake step 2 Cream cheese is pushed by hand to squeeze out the right amount through the bag, do not touch it with hands, and do not touch with knives, spoons and other tools. Light cheesecake step 3 squeeze the air out of the bag, put it on a sealed clip and store it in the freezer.

[light cheesecake steps] add 65 grams of pure milk and 20 grams of yogurt to a large bowl, then cut 125 grams of cream cheese and 25 grams of butter into small pieces into a large bowl, melt the large bowl in hot water, keep stirring and melting with an egg beater, stir all the ingredients well in hot water and stir into a smoother cheese paste.

This time the water bath method is used. Pour a little more hot water into the baking pan, put the cake mold on the baking pan, preheat the oven at 160℃, bake it up and down, bake at 160℃ for 1 hour to cool, refrigerate for more than 4 hours.

Poke a hole in the egg and pour out the egg, add flour, soup and lemon juice to mix evenly into the framed flower bag and squeeze into the eggshell; bake in the oven for 30 minutes and then peel and garnish.

Demoulding and slicing: after the cake is refrigerated, gently rotate along the edge of the mold with a knife to help with the demoulding. Remove the bottom, cut into flakes of appropriate size and serve. The charm of Basque cheesecake lies in its simple production process and unique caramel flavor. Even if there are some traces of baking on the surface, it does not affect its delicacy. This "zero failure" family approach is very suitable for beginners to try, but also to satisfy enthusiasts who have a higher pursuit of baking.

Practice 1 preheat the oven to 180 degrees, put the baking tray in the lower layer of the oven. Cream cheese / cream cheese should first be softened at room temperature, the cake mold should be thinly coated with oil, then covered with baking paper, wrapped in two layers of tin foil, 2 flour and cornmeal should be sifted and removed.

What should I do to keep the candy cake from exploding?

1. Crispy and delicious when fried sugar cakes, the temperature must not be too high, 50% hot time can be the following sugar cakes, the whole process should choose to deep-fry with small fire, so that lying high will not be easy to crack. Because there is white granulated sugar in the middle of the sugar, it must be pinched tightly when sealing to prevent the sugar from being exposed. As long as you master the skills of gentle oil and noodles, the fried sugar will be sweet and delicious.

2. When making sugar stuffing, a small amount of dry flour must be added to the sugar and mixed evenly, so that when the sugar is fried, the sugar will be wrapped in the flour and become sticky and not easy to explode. When making the candy cake, try to use the tiger mouth to squeeze the mouth as far as possible. the advantage of closing the mouth is that the thickness of the sugar cake is uniform and the sugar will not leak when fried. If you use steamed stuffed bun, hot noodle itself is very soft, a little uneven force will appear skin thin leakage of sugar.

3. Water bath method, if the cake is cracked, it can be relieved effectively. Pour water into the baking pan and put the cake mold wrapped in tin foil into it to keep the surface of the cake humid. In this way, even if the temperature is not controlled properly, the cake can reduce the risk of cracking to a certain extent. The temperature of the water will not reach 100 degrees, which can ensure that the cake will not be baked very dry and scorched. Temperature, because different ovens, have different tempers.

4. If the fried sugar cake does not fry, the oil temperature must be well mastered. If the oil temperature is 50%, the oil temperature should not be too high. If the oil temperature is too high, it will crack. The whole process of the fried sugar cake should be slowly fried with a small fire. The fire is not only easy to crack the sugar cake, but also easy to deep-fry the sugar cake. It is easy to deep-fry the sugar cake on both sides by low fire, and the sugar cake will not be fried easily.

How to make lollipop cake

1. Raw materials: 30 grams of light cream, 100 grams of chocolate, 30 grams of almond powder, 20 grams of almonds, 15 grams of cheese powder, 2 eggs, 4 teaspoons of baking powder, 40 grams of Dimon cranberries. Seasoning: 100g butter, 25g sugar, 25g honey. Mix low gluten flour, almond powder, chopped almonds and golden cheese powder and sift them. Pour the sugar into the butter that is softened at room temperature ahead of time and beat well with an egg beater until the butter turns white and fluffy.

Step 1 stir the eggs evenly, step 2 put the fine granulated sugar into the egg liquid 3 times. Stir well. No particles in step 3 into the water, continue to stir step 4 vanilla pods to take seeds. Add stirring step 5, sift in baking powder and low-gluten flour, step 6, stir the batter, step 7, melt the butter into a liquid. Pour into the batter. Mix the batter from step 8. Put it into the laminating bag step 9 and squeeze it into the mold.

3. Steps: mix powdered sugar and almond powder evenly and sift them. Divide them into three portions on average. Add your favorite toner to each portion and mix well. Mix egg whites with protein powder and add sugar in three times to beat until hard. The beaten egg whites are evenly divided into three portions, each mixed with three different colors of powdered almonds. Do not circle and stir in this step. First turn (or cut), and then press.

4. Prepare low powder, butter, whole egg, white granulated sugar, baking powder, white chocolate, decorated sugar. Beat eggs with sugar, sift in low powder and baking powder and mix well. Add the melted butter and mix well, beat the batter and put it into the mold.

5. Prepare materials. Whole egg liquid 70g, sugar powder 40g, low gluten flour 70g, butter 50g, baking powder 1g, proper amount of black and white chocolate. First, the butter is melted in water and set aside. The egg is broken up and powdered sugar is added. Stir well. Add melted butter. Stir well. Sift in the mixture of low gluten flour and baking powder. Stir well. Put it in a laminated bag.

6. Then stir the eggs in stages (fully fuse and then add the next time). Mix flour and baking powder, sift and add until the batter is completely uniform and free of powder. 4 squeeze into the mold about a little more than the semicircle. 5 bake in a preheated oven at 180 ℃ for 15-20 minutes, cool completely and release the mold.

What's the best way to make a candy cake? What materials need to be prepared?

Get the ingredients ready. Pour all the eggs and sugar into the egg bucket. The egg beater turns on more than 3 gears to beat the eggs until the dripping egg paste is not so easy to disappear. Sift the low-gluten flour into the egg paste several times. Turn it up and down with a rubber scraper (do not circle so as not to get tendons). Pour in the vegetable oil and continue to stir up and down. Pour the batter into the mold and shake out big bubbles.

Cake material: cake body: 65 grams of low powder, 30 grams of butter, 30 grams of milk, 40 grams of sugar, 3 cream of eggs: 100 grams of butter, 150 grams of light cream, 30 grams of powdered sugar cake decoration: turn sugar, dry pace, appropriate amount of food pigment: [cake body] butter melts in hot water, stir well with milk, add egg yolk, add sifted low powder, cut and mix evenly.

The steps of making Lace Sugar Cake # make the cupcake (step 1-4) separate the egg white, add the egg white in three times and beat it with an electric egg beater. Add the egg yolk, beat well with an electric egg beater, sift in the low-gluten flour twice and beat well quickly. Pour the melted buttered milk into the cake paste and cut and mix well. Pour into a paper cup, preheat the oven at 160 degrees, heat the middle layer and bake for 30 minutes.

How to make the cake?

How to make a birthday cake: pour 2 boxes of cake powder, 80 grams of butter (I put 5 tablespoons), 3 cups of whole milk and 5 eggs into a large basin. Stir with an egg beater! I have made a cake before and found that this is the most important step! If you stir long enough, the cake will be very soft. Or it'll be like a stone. Preheat the oven at 180 degrees.

Stir the egg yolk with 20 grams of sugar and water, sift in the flour and stir into the egg yolk paste. Beat egg whites, add a few drops of white vinegar, add sugar twice and beat at medium speed until hard foaming. Pick a small part of the egg whites into the egg yolk paste bowl and mix well, then pour back into the egg whites bowl, cut and mix to make a cake paste. Pour into the mold and preheat the oven at 140 degrees for 30 minutes and 160 degrees for 30 minutes. Release the mold upside down and cut the cake into two pieces in the middle.

Prepare the ingredients for the cake blanks (milk, 20 grams of sugar, salt and corn oil on a plate). The yolk is separated from the egg whites. Add the egg yolk to the milk plate and stir well. Sift in the low-gluten flour. Stir the egg batter until there are no particles. In a few drops of lemon juice egg whites, add 50 grams of fine sugar in three times and beat until hard foamy. Pick up the egg beater egg whites and put up a small tip.

Poke a hole in the egg and pour out the egg, add flour, soup and lemon juice to mix evenly into the framed flower bag and squeeze into the eggshell; bake in the oven for 30 minutes and then peel and garnish.