[biscuit & amp; fruit cream] oil free, light and delicious(bi si ji shui guo nai you jia xian wu you qing ying mei wei )

[biscuit & amp; fruit cream] oil free, light and delicious

Introduction:

"The biscuits in my impression are similar to scones' ugly steamed bread, but the biscuits in Shimao's book don't use milk and butter, and directly present the flavor of powder and egg. It's very delicious to put cream in it. This practice also retains the superior taste of biscuit itself. It's as light as a big puff. Its Caramel crispy skin gives off a strong nostalgic egg fragrance. Its heart is as soft as a cloud. It's very delicious with fruit cream or ice cream stuffing. Simple decoration, refreshing taste, a piece of relaxed no burden, it is very suitable for the writer's dinner party dessert. [tools needed] oven, electric egg beater, baking pan, kitchen scale, scraper, measuring spoon, baking paper (oil paper or non stick cloth or tin paper), powder sieve, spatula

Production steps:

Step 1: prepare materials. The eggs should be refrigerated in the refrigerator in advance without rewarming. Sift low gluten flour once, scrape out vanilla pods and set aside. If you don't have vanilla pods, you can use a few drops of vanilla extract instead. Cut out a piece of 18cm diameter circular oil paper for standby.

Step 2: 3 eggs, 85 g of egg white and 45 g of egg yolk are separated and put in a large clean container with no water and oil for standby. Because the yolk is easy to dry, the solubility becomes poor, and the emulsifying ability also decreases, so the yolk is sent before the protein. At the same time, after adding sugar, because it absorbs water and makes the yolk hard, so you should immediately stir after adding sugar.

Step 3: 45 grams of egg yolk, add 1 / 6 sticks of vanilla seeds, stir slightly to form a paste, use the electric egg beater to beat at high speed, during which 33 grams of fine sugar is divided into two or three times, and slowly add along the edge of the basin.

Step 4: high speed to send about 2-3 minutes, you can see obvious stirring marks. The yolk state is very thick, the volume increases, the color becomes light, and becomes the cream like salad dressing. At this time, complete the egg yolk, put aside. (turn the oven to 180 degrees to preheat)

Step 5: fully wash and dry the beater, and start to use the electric beater to beat 85 grams of egg white. There should be no yolk or water in the protein, because the lipid in the yolk will affect the quality of the protein. There are thick protein and water protein with high fluidity in the protein, so the egg beater is used to disperse them to a uniform state.

Step 6: prepare 33 grams of sugar, add egg white in 3 times (11 grams each time). Do not add all the sugar at one time, it will make a long time to pass not in place. Tilt the mixing basin slightly to make the air easy to enter and bubble quickly. Add 1 / 3 sugar for the first time when making fish eye blister.

Step 7: continue to beat until the smaller vesicles, when the protein begins to turn white, add 1 / 3 sugar for the second time.

Step 8: after beating for a while, when the protein is thick and the surface can be striated, but the sharp corner can not be pulled out when lifting the beating head, add the last 1 / 3 sugar.

Step 9: continue to beat until you can feel obvious lines. When you lift the egg beater, you can pull out a long 10 cm small elbow sharp angle. This is the wet beating of protein.

Step 10: continue beating for a while, the lines become more and more clear and three-dimensional. When there is an obvious big bend at the corner of the egg beater, it is the neutral protein.

Step 11: continue to beat until a sharp, clear and straight small sharp corner appears when you lift the egg beater. This is called the dry beating of protein (also called hard foaming). If you continue to beat, it will turn into cotton wadding, which means that you beat too much.

Step 12: add 1 / 3 of the hard protein to the yolk paste, and stir well.

Step 13: then pour back the protein, mix it with a scraper, turn it from the center of the bowl to the outside and stir it from the bottom, so that the foaming of the protein will not disappear.

Step 14: rotate the bowl and stir quickly. When the overall appearance of marble grain, sift in 63 grams of low gluten flour.

Step 15: stir 30-35 times in the same way as before until the dry powder is not visible. Care should be taken not to over mix.

Step 16: put the 18cm diameter circular oil paper on the baking tray. (the picture shows the Changdi 25B baking tray with non stick cloth. Because the non stick cloth is transparent, the round oil paper can be placed under the non stick cloth for multiple use. In this case, ordinary clean white paper can also be used instead of oil paper.)

Step 17: stack the batter on the baking tray and try not to exceed the diameter of the round paper. (because it will be bigger in the baking process, it will spread too much at the beginning to make the finished product too flat.) use a spatula to trim it into a round shape to make the surface smooth.

Step 18: sprinkle a little sugar powder on the surface with a tea sieve, and then sprinkle a layer of low gluten flour in the same way.

Step 19: use a knife to draw a checkerboard. Place the pan in the middle of the preheated oven and bake at 180 degrees for about 25 minutes. Until fully expanded and slightly burnt yellow.

Step 20: take it out and put it on the net for cooling. Take off the baking paper at the bottom and cut it into two pieces.

Step 21: peel the fresh mango and kiwi fruit and cut the flesh into easy to eat pieces

Step 22: 250 grams of animal cream, add 20 grams of powdered sugar.

Step 23: use the electric beater to beat the eggs in eight minutes.

Step 24: apply half of the cream to the bottom half of the cut biscuit, place the fruit, and then spread the rest of the cream. Finally, cover the top half of the biscuit.

Step 25: quantity of finished product: one quantity with a diameter of about 20cm

Materials required:

Eggs: 3

Fine granulated sugar: 66g

Low gluten flour: 63g

Vanilla pods: 1 / 6

Sieve surface with sugar powder and low powder: a little

Fresh mango: 2

Fresh kiwifruit: 3

Animal fresh cream: 250g

Powdered sugar: 20g

Tips: 1) sprinkle low gluten flour on the batter to keep it from overheating. Only in this way can we have a soft and moist taste. 2) Once the cream is added, it must be eaten as soon as possible. If only Bishi, then as long as put into the fresh-keeping bag long fluffy package, and then seal the bag mouth, you can put the next day. 3) Because of the simple taste, it is very suitable for strawberry, banana and other fruits. Try different combinations of fresh fruits.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Bi Si Ji Shui Guo Nai You Jia Xian Wu You Qing Ying Mei Wei