1, 2 1g How to unlock the cake card after binding? 2. 1g How much is the cake? 3. How to make tiramisu cake? 4. Girls in Grade One must eat cakes on their birthdays. How big are 100g and 2 1g mango mousse cakes? 5. The difference between semi-sugar cake and ordinary cake 6. Can I order 2 1 g cake at home? 2 1g how to unbind the cake card after binding? After binding the 2 1g cake card, you can unbind the 2 1g cake in official website. The method of unbinding is as follows:

1, open its official website first.

2. Click on your personal account to log in to official website.

3. After logging in, select Unbind the card.

2 1 g 1 lb How much is the cake? 2 1 g

A pound cake means that every ingredient in it is a pound, so it is called a pound cake.

2 1 guest? Ha ha,

1 lb = 0.4559237kg.

How to make tiramisu cake Question 1: What materials do you need to make tiramisu cake?

Preparation materials:

Ladyfinger 14, mascarpone cheese, high-purity sugar-free cocoa powder, 57g fine sugar, egg yolk, egg white, 500g sugar-free animal fresh cream and espresso.

Among them, whipped cream, egg yolk and egg white need to be fully dispersed respectively. Cheese needs to be prepared in a large mixing container and fully mixed with the first three things to make cheese, milk and egg liquid.

1. Add 2 tablespoons sugar to five egg yolks and stir until the color is very light. Heat and stir in water. Add the other two tablespoons of sugar to the three egg whites until dry and frothy. The cream is also thick, so be careful not to break it too much.

2.500g mascarpone is poured into a large basin, and the thick egg yolk is mixed in first, and beaten well. Add foaming protein and whipped cream. Add appropriate amount of Masala wine or coffee liqueur and stir carefully. Try it yourself and adjust the amount of fruit wine.

3. Make two or three cups of espresso. Soak a few ladies' fingers in coffee, then take them out quickly, and keep the biscuits not too wet or too dry.

4. Put it into the model. First, a layer of cheese, milk and eggs, another layer of coffee lady's fingers, another layer of cheese, milk and eggs, another layer of coffee lady's fingers, another layer of cheese, milk and eggs.

5. Plastic wrap is sealed and refrigerated. At least four hours is enough. It tastes better overnight.

6. Sprinkle sugar-free Kehai powder evenly before enjoying.

Because tiramisu contains extremely high fat and calories, the consumption depends on personal needs and physique, so it is difficult to determine the number of people who eat this formula. The 8-inch model can be filled.

On the adjustment of the formula:

Traditional tiramisu is completely alcohol-free. But some people insist that gamasala wine is orthodox. And brandy, Callus or other fruit wine. Except for the wine. In traditional recipes, the important mascarpone is also replaced by cream cheese. There is no lady finger, but sponge cake can be used instead. In addition to the traditional taste of cream-cheese-coffee-cocoa-(wine), there are also variants that use oranges and matcha instead of coffee-cocoa. Whether tiramisu is still tiramisu after the reorganization of various substitute products is a matter of opinion.

Question 2: How to make tiramisu cake milk tea;

100ml milk, 2 egg yolks, 90g sugar, 200g mascarpone cheese, 1 spoon lemon juice, 80ml light cream, 300g plain milk tea, a bottle of brandy, 200g ice, 4 finger cakes, wine and sugar soaked in finger cakes, 2 spoons of hot water, 1 spoon instant coffee and instant coffee.

Exercise:

1, eggs and milk, boiled milk and raw eggs, stir immediately.

2. Pour the washed egg milk back into the pot, heat it with low fire, and stir and solidify while heating. Stir until it is thick, and the egg milk on the spoon has obvious chopsticks marks.

3. Pour the boiled egg milk into a small amount of mascarpone cheese and stir until uniform.

4. Pour in lemon juice and mix well.

5. Mix all the wine and sugar liquid evenly and stir until all the sugar is dissolved.

6. Pour the wine and sugar liquid on the finger cakes that have been broken into small pieces and spread them evenly so that each finger cake can absorb the liquid.

7. Put the mixed egg and milk paste into a basin, sit on the ice, stir and cool, then add fresh cream and stir evenly and put it in the refrigerator for 3-4 hours.

8, take out and stir, you can't make the ice cream too solid.

9. Add the prepared ice cream to the milk tea, and finally add brandy and ice cubes.

Question 3: How to make tiramisu cake in the oven?

condiments

mascarpone cheese

300 grams

yolk

four

granulated sugar

100g

Cream that can be thickened to make whipped cream

250 ml

Gelatin flake

10g

Ladyfingers

a group of

condiments

espresso

Proper amount

odd

Proper amount

vanilla extract

Proper amount

cocoa powder

Proper amount

step

1. Prepare the required ingredients, and put in the normal temperature mascarpone cheese and eggs in advance for preheating.

2. Make espresso for 4 people.

3. Soak the gelatin tablets in ice water for later use.

4. Add 4 egg yolks to the pot and add about 80g sugar.

5. Put the basin in a hot kettle and stir until the yolk paste becomes very thick.

6. Add the drained gelatin tablets, stir until the gelatin tablets are completely melted, and take the container out of the water.

7. Add a little vanilla extract and rum and mix well.

8. Add the mascarpone cheese, stir until smooth, set aside and let it cool to room temperature.

9. Take another container and beat the whipped cream to 7 points for distribution.

10. Add whipped cream to the cheese paste.

1 1. Stir evenly and smoothly.

12. Add about 20g of sugar into the container, add about 40ml of espresso and rum, and stir well.

13. Dip your finger into the sugar solution of coffee wine, and then put it into the mold.

14. After spreading a layer of lady finger, add a proper amount of cheese paste to smooth it.

15. Spread another layer of finger cakes and add the remaining half of the cheese paste.

16. After all ingredients are added, smooth the surface.

17. Sift a layer of cocoa powder and put it in the refrigerator for at least 4 hours.

18. After complete solidification, demould, sieve a little cocoa powder and decorate.

Question 4: How to make a preface to tiramisu cake This is a tiramisu cake made according to Junzhi's tiramisu hard board. Coffee is freshly ground with coffee beans produced in Xinglong, Hainan. The strong coffee taste and milk taste are really delicious!

Question 5: How to make tiramisu cake? The first kind:

The real tiramisu is characterized by soft body, because its main raw material is soft cheese, which is specially used for dessert, which is different from raw cheese used for cooking; There must be a cake at the bottom and in the middle. Authentic tiramisu is finger cake; There is also a strong taste of coffee wine, because finger cakes must be made with the taste of coffee wine; You must also sprinkle a thick layer of cocoa powder.

Taste characteristics: Cheese, coffee and cake are smooth, with delicate and charming taste, like missing in love.

Bottom material: finger cake or cake, butter.

Ingredients: cream, soft cheese, coffee wine, egg yolk, fish meal, sugar, green lemon juice.

Steps:

First, seal the bottom of the cake mold with butter paper and smear the bottom of the cake evenly.

Sprinkle coffee wine evenly on the bottom of the cake and let it taste fully for about 30 minutes.

Stir the cream and cheese until soft.

Add the egg yolk to the cream, then add the sugar, lime juice and salt, and stir well.

Dilute gelatin powder with water, then dissolve it in hot water and pour it into cheese.

Add the whipped cream to the cheese paste and stir well.

Add the mixed cheese stuffing to the pre-made cake bottom and put it in the refrigerator for about six hours.

Add cocoa powder and powdered sugar for decoration and you're done.

There is no denying that Tiramisu is really difficult to do. For many people, the failure to make a decent cake must be due to a certain process, such as weight, technique, sequence and temperature. After careful consideration, you can successfully make a beautiful cake of your own. 1, cream should be affordable, containers and tools should be clean, that is, there is no extra oil and water. Put the materials evenly, don't pour them all at once. 3. Fish gelatin powder should be dissolved in frozen water first, and then in hot water. 4. Pay attention to the order of adding materials. 5, it is best to use finger cakes, which are hard in China. Or a cake with good water absorption. 6. If it tastes like green tea or coffee; Just add 2 tablespoons cornmeal and flour and sieve.

The second type:

Material (10 *14 ~15.5 inch rectangular die)

4 eggs, 2 tablespoons of sugar+1/4 cups, 2 teaspoons of green tea powder, 2 teaspoons of baking powder 1 2 cups of flour 1/2 cups (I used low flour), and 5 teaspoons of warm milk stuffing1.

1/2 cups of taro paste and 1/4 cups of fresh cream.

Exercise:

1 oven preheating 160c

Mix flour and baking powder, and then sieve twice for later use.

Add 2 tablespoons sugar to the egg yolk and stir until the color turns white. Mix the green tea powder with warm milk, add it into the egg yolk paste and mix well.

4 Add 1/4 cups of sugar to the egg white three times until it is difficult to foam. Add it into the egg yolk paste three times and stir well. Sift in flour and baking powder and mix well.

Pour the cake batter into a rectangular mold covered with baking tray paper, smooth it and bake it for about 15 minutes (don't bake it too dry, just insert toothpicks into the batter).

When the cake is slightly cold, peel off the lining paper, then put the cake back on paper or dry towel. When the cake is hot, roll it into a loose cake roll with paper or towel and fix it. Towels can keep moisture, so the cake won't dry. This is the origin of towel cakes. ) Wait until it gets cold.

Beat the cold cream into a wet foam. Add the taro paste and stir well. Rub on the focal surface (front) of the cake. Roll it up Wrap it in paper and wrap it tightly. Refrigerate in the refrigerator until it solidifies. Slice it and eat it.

Question 6: How to make 8-inch tiramisu cake and how to eat the main ingredients?

mascarpone cheese

250 grams

liqueur

30 ml

Fresh cream

180g

condiments

yolk

two

espresso

80 ml

Dingjili tablets

10g

Ladyfingers

150g

cocoa powder

Proper amount

berry sugar

80 grams

step

1. First of all, please prepare the required materials and put them in containers respectively! At the same time, when making tiramisu, you must have some tools (egg beater, 8-inch cake mold, screen). Other tools can be selected from the existing ones at home!

2. First, mix liqueur and coffee, and glue one side of lady finger to the bottom of the mold (if there is a small brush, it will be more convenient to brush evenly. )

Beat the mascarpone cheese until smooth.

4. Egg yolk+10G fine sugar is divided into water until the color becomes lighter. Add the egg yolk liquid to Masca Peng Zhong and stir well.

5. Beat the whipped cream until it has a texture, add it into ④ and stir well. After the egg white is beaten into the shape of fish eye bubbles, add the remaining sugar, beat it again, and then add it to 1) and stir well.

6. Heat Dingjili tablets in water to a liquid state, then add them to step 5 and stir, and tiramisu sauce is ready ~! However, it must be noted that it would be a tragedy if the adjustment is not too thin.

7. The next step is filling! Remember that the first layer of biscuits in the mold must be covered! The specific method is: one layer of biscuit dipping sauce, one layer of tiramisu paste, another layer of biscuit dipping sauce and one layer of tiramisu paste, and then scrape the tiramisu paste on it.

Tip: If the cookies on the first layer are not covered properly or the tiramisu sauce is too thin, you will find that the tiramisu sauce will slowly flow out from the bottom of the mold ... (because the bottom of the 8-inch cake mold is not sealed).

8. The last step is to cover Tiramisu with plastic wrap and put it in the refrigerator for more than 5 hours ~

Friendly reminder: if you put it in the freezer, you can easily cut it into pieces after it is done, and it will soften in 2~3 minutes at room temperature.

If you don't like "freezing" Tiramisu, you can always put it in the refrigerator!

9. finally, sprinkle cocoa powder ~ ~ delicious tiramisu is ready ~ ~! ! Scattered flowers ~ ~ scattered flowers ~ ~ ~

The best taste of tiramisu is within 7 days, but it is estimated that it will be destroyed immediately after it is made!

skill

1) mascarpone cheese is a must, don't replace it with anything else.

2) Remember not to mix the whole tiramisu paste too thinly.

3) lady finger must cover the bottom of the mold, and it doesn't matter if you squeeze it.

4) use an egg beater ~! It will be miserable to use other egg-breaking tools.

Question 7: Russian tiramisu cake making materials: Geely powder (5g), water (20g), whipped cream (98g), egg yolk (about 2 pieces), sugar (2 1g), milk (32g), mascarpone cheese or cream cheese (98g), brandy (6g), etc.

1 Prepare cake slices and ladies' fingers in advance.

Brew the coffee liquid in advance, and then add the wine after the liquid cools and stir well.

Spread a layer of cake slices or finger cakes on the bottom of the mousse circle, and then brush a layer of coffee liquid.

4 Soak the gelatin powder in cold water (stir the gelatin powder quickly with chopsticks when adding water) and put it aside until it absorbs enough water before using it.

5 whipped cream can be sent to 60%, that is, when the cream expands and just solidifies, you can stir up the curved chicken tail with an eggbeater.

6 Mix the egg yolk with sugar and milk, heat it in water, and stir it while heating until the temperature of the egg yolk reaches 70-80 degrees (the egg liquid becomes very thick and the color becomes lighter).

7 Add the gelatin powder into the warm egg yolk solution and stir until the gelatin powder is completely dissolved.

8 After the cheese softens at room temperature, stir it evenly with electric egg beater until there are no particles (if the cheese is hard, you can put a pot of warm water under the cheese pot and stir it).

When the temperature of the egg yolk liquid is almost the same as that of the hand, pour the egg yolk liquid into the cheese paste and stir well.

10 Add the whipped cream into the completely cooled cheese paste and stir evenly with a rubber spatula.

1 1 Pour half of the cheese paste on the cake slices brushed with coffee liquid. Healthy diet Wang gourmet Wang

12 put a layer of finger cake and brush it with coffee liquid, then pour all the remaining cheese paste into the mold and put it in the refrigerator for 4 hours or 40 minutes until it is solidified.

13 can be demoulded with a gun or heated with a hot towel (or hair dryer), and the surface can be sprinkled with a layer of cocoa powder and a small amount of sugar powder.

Question 8: How can Tiramisu cake be completely taken out of the cake mold after molding? Let me help you! Make a cake that needs to be frozen. After the batter is made, surround the bottom and round edges of the mold with transparent plastic cellophane, and then surround the round edges with hard plastic. After freezing, gently connect the plastic. (Because Su Hai doesn't insist on batter! ) I hope it will help you!

Question 9: What tools do you need to make mousse cakes and tiramisu? Mould spatula trowel only has two (large and small) egg beaters, two (electric and manual) induction cookers or gas stoves, and a flat refrigerator has a screen for screening cocoa powder.

Question 10: How can tiramisu cake be preserved for a long time in a cold storage environment of 0-4 degrees? The shelf life is about 48 hours.

It is best to eat within 2 hours in an environment above 5 degrees. Otherwise, the flora exceeds the standard and the stomach can accept it. After more than 8 hours, the cream will go bad.

material

Tiramisu (6-inch three-energy flower mold), Qifeng cake slice: (8-inch three-energy round mold with movable bottom), 4 egg yolks, 20g fine sugar, 45g vegetable oil, 45g water, 80g low flour, 1g salt, 4 proteins, 40g fine sugar, 2 bags of espresso, 100g hot water. Mascapone cheese paste: 250g of Mascapone cheese, 4 egg yolks, 60g of fine sugar, vanilla pods 1/8 capsules, gelatin tablets 1 capsule, 250g of whipped cream, flour: 150g of whipped cream, and appropriate amount of cocoa powder.

working methods

1) Cut the cooled and demoulded Qifeng cake into two pieces with a thickness of about 1.2cm, and then press out the pattern with a die for later use.

2) Make mascarpone cheese paste: egg yolk+fine sugar+vanilla seeds and beat until thick and smooth.

3) Add the yolk paste into the mascarpone cheese which has been stirred evenly and stir evenly.

4) Gelatine is softened with ice water and dissolved in water. Add it to the cheese paste in the previous step and stir well. You can stir it in water to make it smoother.

5) Beat the whipped cream to 6-7, and disperse (viscous but slightly flowable).

6) Add the whipped cream into the cheese paste in step 4, and stir evenly with a rubber scraper, and the Mascapone cheese paste is ready.

7) Prepare a mold with a fixed bottom, then spread two layers of oil paper in the mold, and then put the wooden wire ring and a cake into the wooden wire ring.

Then mix coffee+water+coffee wine and brush it evenly on the cake slice. Let the cake slice be completely soaked in the coffee liquid, and then adjust it if it is not enough.

8) Pour in some cheese paste.

9) Put another cake and brush it with coffee liquid. Pour in some cheese paste, smooth the surface with a spatula, refrigerate 1 night, blow around with a hair dryer, and then demould.

10) Beat the whipped cream on the surface, put the whipped cream into the flower mounting belt with a round flower nozzle of 1cm, extrude a number of small balls with thick bottom and top on the cake surface, and sieve the cocoa powder.

Senior one girls must eat cakes on their birthdays. How big are 100g and 2 1g mango mousse cakes? 100 g is a cake of 2221g, which is not as big as a fist. 2 1 gram is smaller. 2 1 gram of cake is eaten in one bite. Cake is a high-energy food. If you eat too much, you will get fat. Little girls eat this best.

The difference between semi-sugar cake and ordinary cake lies in whether the cake should be semi-sugar or less sugar according to your own needs. If you want to be sweeter, choose less sugar, if it is lighter, choose Bantang.

Semi-sugar refers to half of the normal sugar content, and less sugar is generally seven cents sugar, which is 70% of the normal sugar content, so the sugar content of semi-sugar is less. The calories of semi-sugar are also a little lower than those of less sugar. The sweetness of semi-sugar is just right for friends who don't like sweetness very much. Less sugar is a little greasy on the basis of sweetness.

The proportion of low sugar in the cake:

1, cake embryo: no matter how much the original formula is, it is close to low-sugar15g. People with a keen sense of taste will feel a little sweet, but it is really low sugar; 20 g ~25 g is half sugar, and then you can add some raisins, nuts or cream according to your taste. Ruxiang birthday cake

Add some cream, so the overall taste will not be particularly greasy.

2, bread: close to low sugar about15 ~ 20g; 2 1 g

0 ~26 grams is semi-sugar, and then you can add some extra ingredients suitable for your own taste, even sweet fruit materials, which can increase the taste or not adapt to foods with too low sugar.

Can I order 2 1 g cake at home? Cake can be ordered at home, but it is not recommended. This is a special period. In case the take-away person is a person with a virus, it will threaten you, so it is best not to order after this period, control your appetite and buy cakes.