Birthday Cake

Raw material: 140g of low gluten flour, 4 eggs, 180g of sugar, 30g of milk, 30g of blending oil or salad oil, 300g of whipping cream, 1g of vanilla powder, 5g of salt.

Operation: Fruits:

1, dragon fruit, apples, pears, bananas, red grapes, sugar oranges, small tomatoes

Cake body practices:

1, eggs into the bowl and whisked, put the salt and then slowly into the sugar while stirring and mixing well.

2. Add water to a pot and bring it to a boil, then put the pot with the egg mixture in the hot water and heat the egg mixture until it reaches about 40 degrees Celsius, then take it out.

3, with an electric whisk at high speed, whisk the egg mixture until the egg mixture is doubled. Slow down the speed of the whisk and continue to whisk until the batter becomes thicker and the tip of the whisk appears to flow and hangs down 2 or 3 centimeters after lifting the whisk.

4. Sift in the low-flour flour and vanilla.

5. Using a rubber spatula, mix gently and quickly until there is no powder.

6: Remove about one-third of the batter and add the blended oil and mix well.

7: Pour into the other two-thirds of the batter and continue to mix well.

8: Pour in the milk and mix again.

9: Pour the batter into a greased cake mold and tap the mold a few times to knock out any air bubbles.

10: Place the cake in the second layer of the preheated oven at 180 degrees Celsius, and bake at 180 degrees Celsius in the upper and lower tubes for about 35 minutes.

11, ring the bell and remove. Invert to cool.

12. Take off the mold and put it on a large plate. Slice from one-third up. Then slice from one-third of the way up. Form three rounds.

13: Remove the crust from the cake.

14: Beat the whipping cream until stiff peaks form.

15, take the appropriate amount in a bowl, add yellow baking special coloring. Mix well.

16: Take appropriate amount of whipped cream and spread it on the bottom piece of cake.

17: Spread the apples cut into small dices and spread well.

18: Take a slice of cake and cover it with the appropriate amount of whipped cream.

19, put the pear diced, spread evenly.

20, cover the third slice of cake, put the right amount of cream. Smooth the cream, and then dig the appropriate amount of cream around the cake, wipe evenly. After a real bout of waterfall sweat, slightly leveled out. After another bout of tossing, it started to feel a little smoother. And then wipe left and right and left and right, after Genghis Khan, the surface of the cake is slightly visible.

21. Cut off the tip of the piping bag, put it into the piping nozzle, then fill it with whipped yellow buttercream, and squeeze wavy flowers around the bottom edge of the cake.

22: Attach a half-circle of dragon fruit slices to the left back edge of the cake. Stagger the apple slices one by one into a fan shape and mount it on the right back side of the dragon fruit. Two pointed slices of dragon fruit mounted diagonally behind the semi-circular dragon fruit. Place red jacquard flowers. Arrange granulated orange petals with the curve of the cake's edges. Place small tomato petals on top of the orange petals. Let the banana chunks sit in front of the semicircle of dragon fruit. Attach the florals and a handwritten ugly "Happy Birthday!" of the sign.

European-style heavy cheesecake

Ingredients: 1. Digestive biscuits 200g

Melted butter 40g

Powdered sugar 30g

2. Cream cheese 1000g

Sugar 200g

3.

5. 400g of milk

6. 100g of animal cream

7. 50g of orange zest

1 tbsp of orange liqueur

Operation: (1) Mash the biscuits in a plastic bag, then melt the cream and add to the mix, then sift the powdered sugar and add to the mix, then place in the bottom of the baking mold and press down into the bottom of the pie base.

(2) Cut the orange peel and macerate it with orange liqueur for 30 minutes, then spread it on the bottom of the pie base in recipe (1).

(3) Beat together ingredient 2 until no particles remain, then add the egg and mix well.

(4) Sift the cornstarch and add it to the ingredients of Ingredient (3).

(5) Add Ingredient 5 to Ingredient 4 and mix well.

(6) Add Ingredient 6 to Ingredient 5 and mix well until no particles remain.

(7)Pour the batter into the mold of recipe (2), and bake at 180°C for about 30-40 minutes.

Serving size: 2 8-inch round baking molds

To make the surface of the cake a nice baking color, turn off the lower heat when the cake is cooked until the surface feels dry and elastic, and then turn off the lower heat, put the baking sheet on a higher level (not necessary with a home oven), and then close to the upper heat, and then turn on the upper heat to the maximum temperature of 250°C. Bake the cake for 5 minutes to make the surface browned and baked

Yuanyang Towel Cake

Information: 2 eggs, 65g low gluten flour, 2/3 tsp baking powder (or 65g self-raising flour), 1 tbsp cocoa powder, 5 tbsp sugar, 2 tbsp salad oil, 3 tbsp milk, 1/4 tsp salt, 1/4 tsp cream of tartar (or a few drops of lemon juice or white vinegar), ? bowl of cream (whipped).

Operation: 1: Divide the cake batter into two parts, add cocoa powder to one part and mix well, one part is for plain flavor.

2, baking pan lined with paper, using a laminating bag (or with a spoon) squeeze out the mandarin batter band, put into the upper layer of the oven at 180 degrees baked about 8 to 10 minutes can be.

3, take out the inverted buckle out of the mold, tear off the bottom paper, bottom side up on a cooling rack to cool for 3 to 4 minutes.

4: After cooling slightly, use a knife to cut off any untidy outer edges, cut slightly diagonally against the end of the cake, line the bottom with plastic wrap or white paper, and place the cake skin side up.

5, evenly coated with cream, lift the plastic wrap and roll up the cake with the paper, fixed for a few minutes, remove the paper and slice

Espresso Cheese Pudding

Inputs: 150 ml Italian espresso, 4 tablespoons Jamaican Coffee Tongue liqueur or Coffee Liquor (K8h1ua), 4 tablespoons Brandy, 1 tablespoon Cocoa Powder, Cake, Butter and Flour, 90 g Flour, Salt to taste. 90 g flour, salt to taste, 3 eggs, 90 g sugar, mascarpone mixture 6 egg yolks, 60 g sugar, 500 g mascarpone, 1 teaspoon Vanilla essence.

Handling: To prepare the cake:

1. Preheat the oven to 180°C (350°F, 4°F gas). Grease all sides of cake pan with butter using a basting brush, line with buttered paper, then butter the top of the paper, add 2 tablespoons of the flour and let it stick evenly around the cake pan: pour out the remaining flour. Gently rub in a book-length layer of butter with an applicator brush.

2. Sift the flour and salt together. Whisk the eggs with an electric mixer, add the granulated sugar, and continue to beat the whites quickly until they are thick and light-colored, stopping when you pick up the mixer and it will drip long, tail-like drops. The whole process takes about 5 minutes.

3. Sift one-third of the flour into the egg mixture, and with one hand use a spatula to mix from top to bottom in the center: with the other hand, hold the bowl and keep turning it in the counterclockwise direction, then add the rest of the flour in two additions and mix well.

4. Pour the mixture into the cake pan and shake to remove any air bubbles.

5: Bake the cake pan in the oven for 30-40 minutes, until the cake is puffed up and firm, remove from the oven, invert onto a wire rack, and remove the parchment paper to cool.

Tip: If using a whisk, sit the glass bowl over hot (not boiling) water and stir for 10 minutes.

Prepare the mascarpone cheese mix:

1. Whisk the egg yolks and sugar in a heatproof bowl.

2. Place the heatproof bowl over a pot of hot water and continue whisking until the color fades and the mixture thickens, about 3-5 minutes.

3. Remove the heatproof bowl from the hot water and continue stirring until the hot water cools down, about 1-2 minutes.

4: Stir the mascarpone cheese and vanilla oil with a spatula to make a creamy mixture.

5. Whisk in the egg yolks and sugar until well combined.

To make the espresso cheese pudding:

1. Use a serrated knife to cut the cake into 32 2.5-centimeter-wide finger-shaped cake pieces.

2. Mix the espresso, Jamaican coffee liqueur and brandy in a deep dish, dip the cake strips cut side down into the mixture, then place 1/3 of the cake cubes in the bottom of the bowl and drizzle with 2 tablespoons of the coffee liqueur mixture.

3. Drizzle with 1/3 of the mascarpone cheese mixture.

4: Repeat with other two layers; top with mascarpone mixture, level with a metal spoon, cover and chill at least 6 hours.

5: Mix cocoa powder and coffee powder. Cut a piece of cardboard into 4 long strips and cover the bowl, leaving a small gap between them: sprinkle the powder evenly into the gap, remove the cardboard and you can see the fluffy pattern on the surface of the cheese; then arrange the cardboard in a different direction: sprinkle the powder again, and remove the cardboard to see the diamond pattern

Yogurt Mousse Cake

Inputs: Cake, Cream, Yogurt

Practice: 1 cup whipped cream, 1 cup fresh cream, 2 cups of yogurt. 1, 1 cup of whipping cream, 240 ml, melted at room temperature, beat with an electric mixer at medium speed until six parts, set aside.

2. 400g yogurt, 4-6 tbsp sugar. The commercially available yogurt contains sugar, homemade plain yogurt will be more acidic, you need to add a little more sugar to suit your own tastes and then a little bit sweeter as a standard, because the iced will feel more acidic a little bit, the two kinds of mixing, stirring until the sugar is completely dissolved.

3, 20 grams of gelatin + 4 tablespoons of ice water, stir, so that the gelatin to absorb enough water, heating water until dissolved into a transparent liquid, pour into the yogurt, add 1 tablespoon of rum, stir well, water and ice or put in the refrigerator until the liquid becomes thicker, stirring every few minutes, to the consistency of the consistency of the whipped cream is similar to the consistency of the whipped cream.

4: Take 1/3 of the whipped cream and mix with the yogurt with a spatula, then pour into the whipped cream and mix well. Pour the filling into a cake mold, smooth with a spatula and refrigerate for about 4 hours or overnight.

5, release: the cake mold from the refrigerator, take a clean towel, soak it in hot water, wring it half dry, wrap the towel around the outside of the cake mold, cover it a little bit, and push out the bottom of the cake, it can be easily released

Drunken Angel Cake

Raw materials: egg white 230 grams, 3 grams of cream of tartar (or a few drops of lemon juice), 100 grams of caster sugar, 2 grams of salt, low gluten flour 100 grams, raisins at random, with a little bit of flour. 100 grams, raisins at will, with the right amount of wine (rum or brandy) soaked

Operation: 1, egg whites plus cream of tartar (or white vinegar) into coarse peaks, add sugar in small batches, beat the egg whites to wet peaks (as shown in the picture: lifting the beaters, egg whites can be lifted to the tip of the corner, but the tip of the corner drooped).

2. Mix the flour and salt and sift into the egg white mixture, stirring quickly, but don't push too hard and don't make circles. Finally add the raisins and goji berries. Preheat oven to 160 degrees.

3. Pour the mixed cake batter into the mold and smooth it out. Bake for 25 to 30 minutes, and let the cake cool before unmolding, otherwise it will be easily deformed

Chocolate Egg Roll

Information: Half a bag of chocolate egg roll mix (cake mix), two eggs, 2/3 cup of milk, 1/6 vegetable oil.

A box of whipping cream, a little powdered sugar, a little cocoa powder

Operation: 1. Preheat the oven to 350F.

2. Pour the ingredients of Ingredient 1 into a bowl and stir with a whisk. Pour the mixture onto a tinfoil lined baking sheet and place it on a flat surface.

3. When the cake is cooled down a bit, carefully roll up the tinfoil with the cake and leave it in a cylinder until it cools down.

4. Pour the whipped cream into a container, stir with an electric mixer, gradually add powdered sugar and cocoa powder while stirring (if you want to eat chocolate flavor of the cream can be more cocoa powder), until the cream is solidified, that is, the container is overturned over the cream do not fall down until.

5. When the cake roll is cooled, slowly unfold it, spread the cream inside, and then slowly peel off the tinfoil to roll up the cake

New York Heavy Cheese Cake

Inputs: 1. 1000g of cream cheese

170g of sugar

2. 160g of egg yolks

3. 60g of melted butter

Powdered sugar 30g

3. p>Powdered sugar 30g

4. Egg whites 320g

Fine sugar 180g

5. Lemon juice 1/2

Lemon zest 1/2

6. Sponge cake body 2 slices

Operation: (1) Mix ingredient 1 together and beat until no particles are formed.

(2) Add the egg yolks to the ingredients of Ingredient (1) and mix well.

(3) Add the melted butter into the ingredients of recipe (2) and mix well.

(4) Grate the lemon zest from Ingredient 5 into a fine powder and add it to Ingredient 3 together with the lemon juice.

(5) Beat Ingredient 4 until wet peaks form, then mix with Ingredient 4 to form the filling.

(6) Grease the inside of the baking mold with white oil and sprinkle with almond flour. Trim the cake body to the same size as the bottom of the mold and spread it into the bottom of the mold.

(7) Pour the filling into the model of method (6), bake under water (steam baking), upper heat 150 ° C, lower heat 150 ° C, bake until brown, change the oven temperature to upper heat 130 ° C, lower heat 150 ° C, bake for about 1 hour, the cake is elastic in the center of the top can be cooled completely before removing from the mold, refrigerate and freeze, then cut with a hot knife

Venetian Black Cake

Ingredients: Venetian Black Cake

What is the cake?

Information: 3 eggs, 100g cream, 250g sugar, 1 tablespoon salt, 1 tablespoon vanilla, 400g chocolate, 250ml milk, 240g flour, 1 tablespoon baking soda, 1 tablespoon butter

Operation: Preheat oven to 150°C. Beat the eggs and separate the yolks. Beat the eggs and separate the yolks and whites. Beat the cream, egg yolks, about 100g of sugar, salt and vanilla powder in a large bowl. Melt about 150g of the chocolate in a pan, let it cool slightly and then mix it with the prepared cream paste and whisk in the milk. Beat the remaining egg whites and sugar, add the flour and baking powder and mix well, finally add the prepared cream batter and mix to form a batter. Cream the cake molds well, put in the batter and bake in the oven for about one and a half hours. Take the cake out of the oven and let it cool, then melt the rest of the chocolate, drizzle it over the top of the cake and stick some chocolate shavings on the top of the cake before the chocolate batter sets. This makes the Venice cake chocolate flavor is very rich, with no sugar Espresso, is the best dessert after dinner

Fruit Cake

Information: 600 g white flour 500 g sugar 500 g cream 500 g iced egg 750 g cream flavor 2 ml vanilla 1.5 g candied watermelon rind 400 g sugar orange cake 150 g honey pineapple 300 g

Information: 1. p>Operation: 1. Chop: Cut several fruits into small pieces.

2. Churning: first use a wooden spatula to stir the cream with sugar, then mix in the iced egg gradually in several batches, stirring until all the sugar is dissolved, can not see the sugar particles until. Then put the spices in, then mix the flour in, the fruit thrown in, do not mix more, to prevent gluten tough shrinkage, affecting the quality.

3. Into the mold: baking cream fruit cake model is surrounded by the edge of the rectangular iron plate (height of about 6.7 cm), lined with paper, will be mixed well into the material.

4. Baking: oven temperature at 160 ~ 180 ℃, into the oven should not be moved, so as not to affect the degree of relaxation. When the finished product is brown can be removed

Fruit Cream Cake

Raw materials: ordinary cake blanks, fresh fruit.

Filling: 400g of light cream, 150g of powdered sugar, canned fruit (pineapple, peaches, etc.)

Operation: 1. Wash and cut seasonal fruits into pieces, cut the plain cake into three equal parts;

2, mix the cream with powdered sugar and whip;

3, use a knife to spread the cream on the first slice of the cake, sprinkle some canned fruits on top;

4, cover the second slice of the cake, smear a layer of cream on the top;

5, cover the third slice of the cake, smear the cake around well with cream;

5, use the cake with buttercream

6. Arrange the prepared seasonal fruits on the top layer.

Tips:

1, the production of cream cake is usually inseparable from the flat knife, serrated knife, fruit knife, they were used to smear cream, smear pattern, cut blanks and cut fruit;

2, squeeze bag is also essential, you can purchase ready-made, you can also buy greaseproof paper and flower nozzle to make their own. The method is very simple, the oil paper rolled into a conical roll, and then into the flower mouth can be;

3, with the squeeze bag squeeze flowers when the force should be even, try to avoid hand shaking. If you are not sure, you can practice elsewhere first;

4. Don't use too much force when placing the fruit pieces on the top layer of the cake, so as not to damage the smooth surface of the surrounding cream

Strawberry Cake with Cream

Information: Eggs (beaten) 2; Caster Sugar 35g; Vanilla Extract a few drops; Fresh Milk 1-2 tbsp.

A Ingredients: 25g low gluten flour; 25g cornstarch; 1/4 tsp baking soda.

For whipped cream: 250g fresh cheese; 1/2 cup whipped cream; 30g granulated sugar; a few drops of vanilla extract; 25-30 strawberries; a few mint leaves

Handling: 1) Line a baking sheet with parchment paper and place in the oven to preheat to 18 degrees.

2) Sieve the ingredients of Ingredient A and mix well.

3) Remove the water from the whipped cream ingredients to about 180g.

4) Pour the egg yolks and sugar into a clean steel bowl and beat well under hot water until thick.

5) Add the milk and ingredients A in step 2 and mix well. Pour into a baking dish and bake at 180 degrees for 12 minutes.

6) Remove the cake from the baking tray when it is cool.

7) Whip the whipping cream under ice water until foamy. Add sugar in 8-9 equal portions and beat slowly. Add vanilla extract and mix well.

8) Remove the strawberries from the stem, leaving only 2-3 for decoration.

9) Spread the whipped cream that was processed in step 7 evenly on the cake and spread the strawberries on the top.

10) Let it rest in the fridge for 20-30 minutes and then use the remaining whipped cream to decorate the top of the cake. Spread the strawberries and mint leaves before sending it to the fridge for another 20-30 minutes to finish.

Tips: In addition to using egg yolks for the sponge cake part, use non-sticky cornflour for the flour. Use high nutritional value fresh cheese instead of high calorie whipped cream to reduce calories.

No-bake cheesecake

Information: Cake body (use 9-inch baking mold, after baking, use 8-inch mousse ring to snap out the cake slices can be) 2 eggs, 60g of granulated sugar, 60g of low-gluten flour, 20g of butter.

Cheesecake: Cream Cheese 180g, Cream Cheese 180g, Cream Cheese 180g, Cream Cheese 180g, Cream Cheese 180g. cream cheese 180g, sugar 42g, yogurt 140g, lemon juice 20ml, whipped cream 140 ml, jerry 6g, water 35 ml.

Jelly: strawberries, apple & cranberry juice 400 ml, jerry 10g.

Tools: 9-inch baking mold, 8-inch mousse ring, flour sifter, rubber knife, electric mixer

How to use: 1. Grease the bottom of a 9-inch baking mold with oil and flour or line with parchment paper to prevent staining. 2. Remove the cream cheese and yogurt from the oven and allow them to come to a simmer. 3. Melt the cream into a liquid. Spread a thin layer of cream on the inside of an 8-inch mousse ring to prevent staining. Preheat oven to 180 C/ 350 F.

2. For the body of the cake, place the eggs in a bowl and place a bowl of lukewarm water underneath at about 50 degrees C. Add the sugar and beat with a mixer until the egg droplets can be written on the surface of the cake when the mixer is lifted. (Please refer to the picture: Whipping Whole Eggs). Sift the flour into the egg mixture and gently use a rubber knife to cut and mix well until no particles are visible. Bake in a 9-inch baking mold for about 12 minutes. Remove from the mold and allow to cool. Remove the mold from the oven and press down with an 8-inch mousse ring to create an 8-inch slice of cake (leave it in the mousse ring as the base of the cake).

3. For the cheesecake, add 35 ml of water to the giardiniera and mix briefly, then let stand for a few minutes. Whip the whipping cream until thick paste (do not beat, as long as it becomes a thick paste, can slowly flow state can be). cream cheese cut into small pieces, microwave to soften into a paste, add sugar, yogurt, lemon juice and mix well. And then microwave heating girardein water into a clarified solution, also poured into the mix, and finally into the whipped cream, mix well into the mousse ring, put into the refrigerator overnight.

4. Jelly: Wash and dry the strawberries, cut them into slices and arrange them one by one on the surface of the chilled cheesecake. Add 50 ml of juice to the custard and dissolve in the microwave, then pour the rest of the juice into the custard water and mix well. Pour a thin layer of Jell-O water on the top of the cake, put it in the refrigerator for half an hour to fix the position of the strawberry slices, then pour the rest of the Jell-O water until the mold is full, and then transfer it back to the refrigerator until the Jell-O is completely solidified and set before you can slice it and eat it

Japanese pastry

Originally, the following ingredients are used: 1. Tree nuts (from South America) (4) Hazelnut kernels (from the United States) (5) Kernels (from the United States) (6) Peanuts (from China)

2. Oils (1) Butter: Milk (87.3% water), Raw cream (50% water), Butter (14% water)

Mixed butter and gis are mixed butter, which has the best flavor, but is expensive.

(2) margarine: as butter is in short supply, it applies to fish oil, tallow, lard, vegetable oils, refined with different formulas made of margarine. There are more than 200 varieties, respectively, for the four seasons of different snack needs, the price is equivalent to butter 1/2 ~ 1/3. colorless.

(3) solid vegetable oil: solid oil refined from vegetable oil. Vegetable oil is first dehydrated, decolorized, and then spices are added. there are hundreds of varieties.

3. Sugar (1) white granulated sugar, lanugar, powdered sugar, crystallized granulated sugar (rarely used);

(2) honey;

(3) starch caramel.

4. Flour (categorized by protein) (1) strong flour: protein content of 11.8%, for bread and so on.

(2) medium-power flour: protein content of 8.2%, for noodles, cakes and so on.

(3)Thin Power Powder: 6% protein content, for cookies etc.

(4)Corn starch: for mixing.

(5)Oats: for dark bread.

5. Eggs (1) Fresh eggs, used in small snack factories. (2) Frozen eggs, for large factories.

6. Emulsifying foaming agent When mixing flour, sugar and eggs, add emulsifying foaming agent to shorten the mixing time, foaming fast, water and oil dissolved, but the taste is not very good.

Product types 1. air drum

(Manual) Water 500 ml salt 6.5 g wheat flour 345 g

Butter 265 g eggs 780 to 830 g

Operation: (1) Add salt and butter to the water and bring to a boil. (2) Add flour and stir. (3)Stir in egg (in 4 times). (4)Put into iron pan as various blanks and bake in electric oven at 100℃ for 35 minutes. Then apply milk white. (Large factories are baked at 260 ℃ for ten minutes.)

Milk white recipe and production (1) Castor milk white recipe (handmade) Milk 1000 ml Granulated sugar 220 g Wheat flour 65 g Eggs 200 g Salad oil 2 ml

(2) Chocolate milk white recipe (handmade) Add chocolate and various liquors to the Castor milk white recipe.

(3) Coffee creamer recipe (handmade) Add coffee powder to Custer's creamer recipe.

(4)Waxed milk white recipe (handmade) Take 900 ml of Castor milk white recipe and add 110 g of rich sugar, 2 ml of salad oil and 25 ml of brandy.

Method of making Custer's Creamy White (1) Heat milk with 120g of sugar to boil.

(2) Mix 100g of caster sugar, egg and flour. After mixing well, add 1/3 of the milk-caster sugar mixture and mix well again.

(3) Mix the above two together, add the salad oil and heat to boiling, stirring, until soft.

2. Cake (1) white cake recipe (handmade) 800 grams of eggs 600 grams of sugar 600 grams of wheat flour 600 grams of honey 75 grams of water 100 grams of emulsifier 45 grams

(2) chocolate soft cake recipe (handmade) 800 grams of eggs 600 grams of granulated sugar 540 grams of wheat flour 60 grams of cocoa powder 75 grams of honey 100 grams of water

Making method (1) Mix for 45 minutes after preparation, (factory can be beaten with frothing agent for 15 minutes).

(2) Bake at 185℃ for 30 minutes. Then apply milk white.

Recipe for creamy white Eggs 600g Granulated sugar 250g Butter 700g Raw oil 2 000g Brandy 90g

Method of making (1)Sift flour through a sieve, stir in the eggs and beat them, and heat them at 70℃.

(2) Add butter and raw oil slowly and beat.

(3) Add the brandy in 5 batches and froth.

4. shortening class Original powder recipe (handmade) A wheat flour 500 grams (medium power flour) salt 7.5 grams of cold water 250 grams of butter 50 grams of butter B butter 450 grams

(1) A mix of raw materials to combine the surface. (2)Put it into cold storage and let it rise for one hour. (3)Flatten and spread butter, butter should be wrapped inside. (4)Roll out flat and fold three times, then roll out flat and fold three times again, put into cold storage to rise for one hour. (5)Roll out flat and tri-fold, then roll out flat and tri-fold again in machine. (6) Refrigerate for one hour to rise, then mold. (7) 190 ℃ oven baking Search for other products in the one-stop shop: Links