Recipes and Baking Tutorials

Delicious Recipes and Baking Tutorials Section
I. Baking Tutorial: Beginner-Friendly Failure-Free Butter Cookies (Compatible with Your Baking Tools)

Tools Required (Can be purchased directly from the same supplier)

- Non-stick baking pan (non-stick, easy to unmold, suitable for most home ovens)

- Silicone spatula (for mixing batter without residue, won't damage containers)

Ingredients (Serves 6)

120g butter, 180g cake flour, 50g granulated sugar, 50g powdered sugar, 30g whole egg liquid, 1g salt, 1 drop vanilla extract (optional)

Instructions

1. Soften the butter in advance: Cut the butter into small pieces and soften at room temperature until it can be easily pressed with a finger (no need to melt, to avoid oil and water separation).

2. Cream the butter: Place the softened butter in a large bowl and cream on low speed. Add the granulated sugar, powdered sugar, and salt, and cream until the butter increases in volume, turns a light cream color, and has a fluffy and delicate texture.

3. Add the egg mixture: Add the whole egg mixture to the butter mixture in 2-3 batches, beating thoroughly after each addition to ensure complete integration (add the next batch only after each addition to prevent separation). Finally, add vanilla extract and mix well.

4. Mix the flour: Sift the cake flour into the butter mixture and use a silicone spatula to gently fold it in until no dry flour remains (do not overmix to avoid gluten development, which will affect the cookie texture).

5. Shaping and plating: Transfer the batter to a piping bag and pipe your desired patterns (such as spirals or cookie rings) onto a non-stick baking sheet lined with parchment paper. If you don't have piping tools, you can roll the batter into small balls and press them into round shapes with your fingers.

6. Baking: Preheat the oven to 170℃ (340°F). Place the baking sheet in the middle rack of the oven and bake for 12-15 minutes, or until the edges of the cookies are lightly browned.

7. Cooling: Remove the baked cookies from the oven and place them on a cooling rack to cool completely until set and crispy.

Tips:

1. The softness of the butter is crucial. Too soft, and the cookies will deform during baking; too hard, and it will be difficult to whip evenly.
2. Adjust the oven temperature and time according to your own oven to avoid burning.
3. Store the cooled cookies in an airtight container to prevent them from becoming soggy.

II. Recipe: Homemade Tomato and Egg Stir-fry (Suitable for your own kitchenware)

Tools Needed (You can directly purchase the same model)

- Iron wok (Even heat distribution, resulting in more fragrant dishes)

- Solid wood spatula (Won't damage the wok, smooth stirring)

- Silicone pot brush (Easy to clean, won't damage the pot)

Ingredients (Serves 2)

2 medium-sized tomatoes, 3 eggs, 1 scallion, salt to taste, a pinch of sugar, 1 tablespoon light soy sauce, cooking oil as needed

Instructions

1. Prepare the ingredients: Score the top of the tomatoes with an X, blanch them in boiling water, peel off the skin (optional), and cut them into small pieces; crack the eggs into a bowl, add a pinch of salt, and whisk thoroughly with chopsticks; wash and chop the scallion.

2. Scrambled Eggs: Pour a suitable amount of cooking oil into a pan. Once the oil is hot, pour in the egg mixture and quickly stir-fry with a wooden spatula until the eggs are set into small pieces. Remove and set aside. (The heat can be slightly higher when scrambling the eggs to prevent them from overcooking.)

3. Sautéed Tomatoes: Leave a little oil in the pan, add diced tomatoes and stir-fry. Add a little salt and sugar (the sugar helps neutralize the acidity of the tomatoes), and stir-fry until the tomatoes release their juices and soften.

4. Mixing Seasonings: Pour the scrambled eggs into the tomato mixture, stir-fry evenly, add 1 tablespoon of light soy sauce, and continue to stir-fry for 1-2 minutes to allow the eggs to fully absorb the tomato juice.

5. Plating: Stir-fry evenly, turn off the heat, sprinkle with chopped green onions, and serve.

Tips

1. Choose ripe tomatoes; they will be more juicy and pulpy when cooked.
2. If you prefer more sauce, add a little water while cooking the tomatoes.
3. When stir-frying in a wok, keep the heat at medium to avoid burning the ingredients.

III. Baking Tutorial + Table Setting: Mini Strawberry Cake (Suitable with Baking Supplies + Tablecloth)

Tools and Supplies Required (Same items can be purchased directly)

- 6-inch cake pan (non-stick material, easy to unmold)

- Silicone spatula (basic baking tool)

- Linen tablecloth (for the table, enhancing the atmosphere)

- Small forks (to accompany the cake, making it more visually appealing)

Ingredients (Serves 4)

Cake Base: 4 eggs, 80g cake flour, 60g granulated sugar (divided into 2 portions), 50g milk, 50g corn oil, 1g salt; Decoration: 200g whipping cream, 20g granulated sugar, fresh strawberries as needed, a few mint leaves

Instructions

1. Making the Cake Base:

- Separate the eggs: Place the egg yolks and egg whites into two separate clean, dry bowls.

- To make the egg yolk batter: In a bowl, combine 20g of granulated sugar, corn oil, and milk. Stir well with a silicone spatula until smooth. Sift in the cake flour and continue folding until no dry flour remains and the mixture is smooth and glossy.

- To whip the egg whites: Whip the egg whites, adding the remaining 40g of granulated sugar in three batches. Add the first batch of sugar when small, fine bubbles appear, the second batch when the bubbles become dense, and the third batch when soft peaks form. Whip until stiff peaks form (stiff peaks).

- To combine the batter: Fold 1/3 of the whipped egg whites into the egg yolk batter until combined. Pour the combined batter into the remaining whipped egg whites and fold gently until just combined and no visible lines remain.

- Baking: Pour the batter into a 6-inch springform pan, gently tap the pan to release large air bubbles; preheat the oven to 150℃, place the pan on the middle rack, and bake for 50-60 minutes with both top and bottom heat; after baking, remove the pan from the oven, invert it onto a cooling rack to cool completely, then unmold.

2. Decorating the Cake:

- Whipping Cream: Place the heavy cream and 20g of granulated sugar in a bowl and whip until stiff peaks form.

- Assembling the Cake: Slice the cooled cake base into 2-3 layers. Spread a layer of whipped cream evenly between each layer, then place chopped strawberry pieces on top; finally, spread whipped cream all over the cake surface, smooth it with a spatula, and decorate the edges and top with whole strawberries and mint leaves.

3. Table Setting: Lay a linen tablecloth on the table, place the decorated mini strawberry cakes on placemats, and serve with matching forks. A few small fresh flowers can be placed around the cakes to create a warm and inviting dining atmosphere.

Tips

1. Baking time needs to be adjusted according to your own oven. You can insert a toothpick into the center of the cake; if it comes out clean, it's done.
2. Use the whipped cream as soon as possible to avoid melting.
3. Choose a light-colored cotton or linen tablecloth to better highlight the cake's appearance and create a warm atmosphere.