What are some of the easier desserts for a novice to start making?

Desserts are something that most people love to eat, because most desserts are sweet, soft and delicious. But even though desserts are delicious, most of the dessert stores out there are more expensive, and it's only a small one, so you can't eat it every time. Therefore, every time I want to eat dessert I am at home to do, and do some simple, suitable for novice to do. Today we will recommend a few desserts suitable for novices to do, delicious and relatively easy to get started.

1, meat pine vegetable cake ┄

Many people want to do the cake at home, but there is no oven, and Rong'er today share this cake, is not the need for the oven can be done, the combination of vegetables and meat fluff, both nutritious and tasty, steaming does not catch fire oh!

〖List of ingredients〗100g lettuce, 60ml water, 3 eggs, 10g cooking oil, 10g cooking oil, 20g sugar, the right amount of meat floss

〖Making Steps〗

1, first of all, boil a pot of water, after the water boils, put in 100g of lettuce! blanch 1 minute, fished out and loaded into the juicing cup, add 60 ml of water into the lettuce juice standby;

2, 3 eggs were separated from the egg whites and yolks, egg yolks with 10 grams of cooking oil, stirring after a small number of times to add 10 grams of cooking oil, stirring the side of the lettuce juice poured into the beaten, until the mixing into a smooth and thick paste can be, probably this state, put aside;

3, 20 grams of lettuce juice, lettuce juice, and lettuce juice, and lettuce juice, and lettuce juice, and let lettuce juice;

3, 20 grams of sugar into the egg whites in 3 installments, using a whisk to whip into a small curved hook of the state, lifting a small tip on it, take half of the egg white and add to the batter, using a spatula from the outside to the inside of the mix, mix well and then add the rest of the half;

4, prepare a bowl, the bottom of the pavement with a layer of baking paper, the batter will be mixed all the way to pour it in, and then put the table to shake, the surface of a layer of meat flakes, cold water, and then the surface of a layer of meat flakes. Sprinkle a layer of meat pine, cold water on the pot steamed for 40 minutes, turn off the fire and then simmer for 5 minutes, delicious vegetables meat pine cake is ready;

Gently press, super soft, so that the cake out of the emerald green emerald green, the color is very beautiful, it looks very appetizing, and add the meat pine and lettuce, very nutritious and healthy, did not use the oven, did not use the butter, steamed out of the cake is both simple to eat! I'm not sure if it's a good idea, but I'm sure it's a good idea!

2, ┄ chiffon cake ┄

Chiffon cake, must be every baking enthusiasts must do desserts, no matter whether you are a person, or baking white, it will be very much loved, because it is soft and creamy, fine tissue, sweet but not greasy, eat a mouthful of will be y in love with it, want to do a successful chiffon, the details of the operation is important, must be carefully done every step, not to do a good job, not to do a good job, not to do a good job. The first step in the process is to make sure that you have a good understanding of the process, and that you can't be sloppy with the process!

〖Instrument list〗 60g milk, 25g sugar, 50g corn oil, 85g low gluten flour, 5 eggs, add a few drops of white vinegar, 1.5g salt, 50g sugar

〖Production steps〗

1, 60g milk, 25g sugar. 50g corn oil by hand whisking, and then the other 5g sugar, 50 grams of corn oil with a hand whisk until emulsified, emulsified state is the milk and oil completely integrated, can not see the oil flower, a little like yogurt;

2, sifted 85 grams of low-gluten flour, low-gluten flour gluten is prone to clumping, so it must be sifted once or twice, the finished product of the internal organization will be fine and fluffy, put the flour into the emulsified milk and oil, with a hand whisk to scratch the Zig-Zag shape to the absence of dry powder, can not draw a circle to avoid gluten. Stir in circles to avoid gluten. Because the egg yolk has not been added, the batter is very thick, no liquidity, stirred to the state like this can be, without excessive mixing;

3, 5 eggs, egg whites, egg yolks separated. Egg yolks added to the batter just mixed, egg yolks as little as possible in the protein, egg yolks containing protein, the batter is easy to gluten, with the post-egg method to operate, egg yolk paste will be easier to mix evenly, more suitable for novice to operate, put aside;

4, and then whipped egg white, whipped egg white containers must be clean, no water, no oil, add a few drops of white vinegar, 1.5 grams of salt to start the medium-speed whipping without lemon juice. with white vinegar, not only to fishy also helps to whipped egg white, salt is a natural improver of flour, you can increase the flavor;

5, whipped egg white is very critical, will be 50 grams of white sugar into 3 steps to join: a. Egg white add 1/3 of the sugar using medium speed beat; two. Beat to coarse foam when adding 1/3 of the sugar, adjusted to high speed; two. Foam fine when adding 1/3 of the sugar, while adding cornstarch, using medium speed; finally, low speed and turn a few turns, hit the grain deepened Whisk a little resistance, while the meringue becomes fine and shiny;

6, take one-third of the meringue to the yolk paste inside, this step can be used with a hand mixer row Z mixing, easier than a spatula to mix well, the mixed batter poured back to the cream of egg white Inside, change the spatula mixing technique to mix evenly;

7, mix evenly to find out the mold, about 20 cm from the countertop, slowly pour into the mold seven or eight minutes full, not too fast, to avoid injecting a lot of air to produce large air bubbles;

8, gently shocked to send into the oven has been preheated, in the lower middle and upper and lower heat 130 degrees for 20-25 minutes, and then turn 150 degrees 20-25 minutes (the specific temperature according to your temperature). 25 minutes (the specific temperature according to your own oven to determine) this temperature baked chiffon surface will not crack, relatively smooth, in fact, the surface of the slight cracking is not a failure, as long as it is not a big head, mushroom tops will be no problem, out of the chiffon will shrink back a little bit, this is normal.

9, inverted, cooled down and demolded, natural cooling at least an hour or so.

Take off the mold and look at it, the internal organization is fine, and then cut to look at it, the same elasticity, the air holes are relatively uniform, not particularly rough large air holes, this is my first homework, the result is still relatively satisfactory;

While a little bit of retraction, because the oven is not completely preheated problem, so it is recommended that you can follow the following order in advance of doing so preheat, quickly mix the batter, into the mold, shock the mold, into the oven, the last ten minutes or so to observe the color, out of the oven, shock the mold, inverted, cooled, take off the mold!

3, ┄ strawberry mousse cake ┄

Mousse cake is a frozen dessert, especially suitable for summer consumption. It is called "summer cool French kisses", with this method of mousse cake is cool but not cold, ice sticky, sweet and sour, both the color and taste you can not resist!

〖Instrument list〗 100g of cheese, 85g of digestive cookies, 30g of butter, 100g of strawberries, 70g of milk, 10g of giletto, 200ml of light cream, 30g of sugar, 2 drops of lemon juice

〖Steps to make〗

1

1, 100 grams of cheese (mascarpone cheese) first softened, 85 grams of digestive cookies to do the bottom of the cake, pounded with a rolling pin, as delicate as possible, put aside first;

2, 30 grams of butter melted in the (hot) water, add the cookies together with a mixture of homogeneous, poured into a 6-inch cake molds, flattened in the refrigerator after the standby, the bottom of the cake is complete;

3, and now to wash! strawberries, this season on the market has not been able to buy strawberries, I bought on the Internet, the taste is very tart, 100 grams of strawberries, 30 grams of milk into strawberry puree, 10 grams of giletto cut small pieces, put in cold water to soak soft, fish out and put aside first;

4, 40 grams of milk heated in water, heating, and after the softening of the giletto put into the heating, stirring stirring and then put aside to cool, completely soften the cheese, and then beat the cheese in hot water, and then put it into the refrigerator. softened cheese, whipped to a smooth state across the hot water, there must be no particles;

5, 200 ml of light cream is the same to beat fine, 30 grams of sugar added in small increments, beat until there is a little grain on the line, add 2 drops of lemon juice to the milk, strawberry puree added to the mix together;

6, added in small increments to the cheese, mixing the rest of the open and then added, stirring together to a smooth state, and then add a small number of times to the light cream inside, stirring until smooth without particles of fine batter, mousse paste is ready;

7, and finally to cut strawberries, first cut in half to decorate the surrounding area, the middle of the part of the chopped a little bit, first of all, large pieces of strawberries along the bottom of the circle around the set, pour half of the batter into the strawberry particles, and then pour the rest of the mousse paste continue to pour the end;

8, a slight shake to make the mold surface more flat some, into the refrigerator for 4 hours after the demolding;

9, demolding, do not directly remove Oh, with a hot towel to the mold around the hot compress, or directly with the hair dryer on hot gear in the mousse ring around the blowing a little when the mousse ring can be shaken when careful to remove the film.

The surface and then slightly embellished, beautiful mousse cake is done, this cake adds a lot of light cream and cheese, the taste is very delicate and mellow, and strawberry puree to add a fresh fruit flavor, as if the first love of the sweet and sour good, what worries are eating a mouthful of strawberry mousse cake can not be solved?

4, ┄ cloud cake ┄

This is a cloud cake for newcomers to practice, not only is the production of simple to almost always do it, but also the taste is delicious, look good, feel soft and sweet, melting in the mouth, the internal tissue looks like cotton candy, soft and moist, delicate, and the mouth. Soft as a cloud, bite as in the mouth to melt away, bring a magical feeling to the taste buds, full of happiness!

〖Instrument list〗3 eggs, 20 grams of sugar, 20 grams of cornstarch, cereal

〖Making steps〗

1, first in the bowl into the 3 eggs, egg whites and egg whites separated, egg whites and egg whites of the bowl must be waterless oil-free, this step is very critical. very critical, add lemon juice to the egg whites, if not, use white vinegar instead, not only can go to the fishy, but also promote protein whipping;

2, 20 grams of sugar added in small increments, beating to the rough bubble plus a sugar, turn high-speed continue to beat, pay attention to every corner to play in place, appearing texture to join the remaining sugar;

3, and finally add 20 grams of corn starch continue to whipping, corn starch can absorb excess water inside the meringue, so that the meringue is more stable, not easy to defoam;

4, beat to the deepening of the texture of the whisk a bit of resistance, the meringue becomes delicate and glossy, lifting the whisk with a short small crook or a small tip can be, playing a good meringue is even if inverted over the meringue is not a little bit of slippage, or else the meringue is too soft, not enough to support the force, out of the cold! will be easy to collapse;

5, with a spatula to the baking tray, pile scraped into a small mountain package, I am all piled up after slowly finishing, from the bottom up to wipe evenly, sprinkled with cereal, you can also use a variety of nuts crushed, the taste is great, the clouds of the cake embryo on the completion of the;

6, put into the pre-heated oven, the lower middle layer of 150 degrees for 20 minutes, the specific time and temperature according to the temperature of the Do not use the temperament of the oven to determine, at any time to observe the coloring situation to adjust in a timely manner, if the surface of the coloring time is relatively fast, while also relatively heavy, you have to reduce the temperature of the oven, if the time to the surface is still not at all on the color, it is necessary to extend the appropriate baking time, out of the oven.

This cloud bread is already sweet enough to eat yourself without powdered sugar, the value is already very high! This is the same as the Shuffleboard, eat while hot taste is the best, put it for a long time will shrink back, with a hand to tear eat, or with a spoon to scoop eat can be!

5, ┄ Matcha Muffin Cake ┄

〖Instrument List〗 150g of gluten flour, 2 eggs, 55g of corn oil, 60g of milk, 50g of sugar, 5g of baking powder, 5g of matcha tea, almonds.

〖Making Steps〗

1, mix milk, corn oil, add cow's egg, sugar, stir well;

2, low-flour, baking powder, matcha tea powder sieve;

3, tossed evenly, packed into paper cups, put a moderate amount of slivered almonds; bake in the oven on the upper and lower heat at 180 degrees for 25 minutes.

These are some of the delicious and easy to use desserts I recommend for beginners, they are sweet and soft, very delicious food. At the same time, these desserts with the most common ingredients, not only delicious practice is also simple, we are interested in trying Oh ~