Western-styleCakePointsAlthough there are many kinds, their ingredients are basically the same.FlourEggs,Cream,Sugar, etc.In addition,Jams,Chocolate,Cocoa powder, fruit, etc. are also commonly used ingredients in Western-style cakes.Western-style cakes have a unique and exquisite shape, a fragrant and soft taste, and are a delicious snack.I will introduce some of the most representative Western-style cakes.What are the most representative Western-style cakes?Western-style cakes generally refer to pastries from various countries in Europe and America.In Western meals, Western-style cakes occupy an important position, whether it is breakfast, lunch, dinner, or snacks and banquets, Western-style cakes are essential food.

Some of the most representative Western-style cakes include small cakes, madeleines, puddings, pizza, cakes, and tarts.

Comprehensive Guide to Making Western-Style Cakes:Small CakesIngredientsPreparationLow-gluten flour90 grams,Eggs

1 egg, 2 egg yolks, 60 grams of fine sugar.Salt, a small amount of vanilla extract.Instructions

1, Mix eggs, egg yolks, fine sugar, and salt in a large bowl, and beat until the color lightens and thickens.Add vanilla extract and mix well.

2, Sift in low-gluten flour and gently mix with a rubber spatula until a paste-like consistency is formed.Spoon the batter into a piping bag and squeeze round-shaped cookies with a round nozzle onto a baking sheet lined with parchment paper.3,OvenPreheat the oven and place the baking sheet in the oven at 160℃ for about 10 minutes.

Comprehensive Guide to Making Western-Style Cakes: Madeleines

Origin of MadeleinesMadeleines, a Western-style cake, originated in the French west in the mid-18th century.

It is said that during a party, the pastry chef and cook had a big fight and the pastry chef refused to work.The cook heard that the maid, Madeleine, who was helping on the scene, was good at making cakes, so he asked her to try making a dessert after the meal.Surprisingly, Madeleine successfully baked a golden-colored cake, which was highly praised for its delicious taste.This cake was later named after Madeleine and became a popular dessert.Ingredients Preparation2 whole eggs, 100 grams of fine sugar, 100 grams of unsalted butter, 100 grams of low-gluten flour (sifted), 3 grams of baking powder, 1/4 teaspoon of pure vanilla extract,

25 ml milk,LemonZest of half a lemon.

Instructions

1, Mix lemon zest with fine sugar and let it sit for 1 hour to absorb the lemon fragrance.

2, Pour the sugar into the egg liquid and mix well.Use a whisk to fully mix.Add milk and continue to mix.Add low-gluten flour, baking powder, and pure vanilla extract.Turn the bowl and mix evenly with a mesh whisk.Mix until the mixture forms a smooth, watery column when lifted with a mesh whisk.Add melted butter and continue to mix.Mix until the butter forms a smooth, flowing paste when lifted with a mesh whisk.Cover with plastic wrap and refrigerate for 1 hour.

3, Grease the inside of the molds with salad oil or butter.

Spoon a small amount of flour into the molds.4, Fill the piping bag with the cake batter and squeeze it into the molds about 8/10 full. Bake in a 200℃ oven for about 10 minutes.100g low-gluten flour, 100g sifted flour, 3g baking powder, 1/4 teaspoon pure vanilla extractMilk25mlLemonZest of half a lemon

Instructions

1. Mix lemon zest with granulated sugar and let sit for 1 hour, allowing the sugar to fully absorb the lemon fragrance.

2. Pour the mixed sugar into the egg mixture.Thoroughly mix with a whisk.Add milk and continue to mix until smooth.Add low-gluten flour, baking powder, and pure vanilla extract.Rotate the mixing bowl and use a mesh whisk to evenly mix along the edges.Mix until there are no powdery particles left; the mixture should form smooth, ribbon-like strands.Add melted butter and continue to mix.Mix until the mixture forms smooth, ribbon-like strands when lifted with a mesh whisk.Cover the surface with plastic wrap and refrigerate for 1 hour.

3. Grease the inside of the mold with salad oil or butter.Take a small amount of flour and sprinkle it into the mold, then invert to remove any excess flour.

4. Pour the cake batter into a piping bag and pipe into the mold, filling it about 8/10 full. Bake in a preheated oven at 200°C for about 10 minutes.