Midpoint formula sharing

1. Hawthorn guokui

Name and weight (g) of raw materials: lard 1 30g, eggs 60g, fine sugar 75g, baking soda1g, and cake powder 290g. Stuffing: pulp hawthorn, the production process: eggs, lard and baking soda are evenly stirred, and finally high-gluten flour and low-gluten flour are added and evenly stirred to form smooth dough for later use; Divide the stirred skins into 20g/ sheet, wrap 20g/ sheet with stuffing, put into a mold and put into a baking tray, and stamp the surface; Baking temperature: 220 c/150 baking time:15 minutes (baking time/conditions need to be adjusted according to respective ovens).

2. Crispy black hemp

Name and weight of raw materials (g): mixed leather. 2 10g of cake flour, 0/00g of butter, 45g of sugar-free baking sweetness improver, 20g of milk, 20g of whipped cream and 3g of salt. Inner stuffing: 500g of low-sugar black sesame stuffing and 50g of roasted walnut kernel. Production process: 1. Mix butter, sugar-free baking sweetener, milk, salt and whipped cream evenly. 2. Add dough powder and stir evenly to form smooth dough for later use. 3. Divide the soft mixed dough into 25g pieces, pack 20g pieces of stuffing, shape, set the plate, seal and bake, and mix well. 4. Baking temperature: 220 C/150t Baking time:15min (baking time/conditions need to be adjusted according to respective ovens).

3. hawthorn cake

Name and weight (g) of raw materials: Guangdong-style invert syrup 100g, syrup (Baiyi decoction) 45g, white bean paste 100g, egg yolk 10g, stinky powder 2g and cake powder 350g. Stuffing: hawthorn stuffing. Production process: 1, mix invert syrup and syrup evenly, add white bean paste and mix evenly, and finally add egg yolk evenly; 2. Add thousands of raw materials evenly. Be sure to hydrate with a small amount of water when adding odorous powder. When adding flour, it will be divided into several times to see the degree of hardness. 3. Divide the dough into 20g/35 g, wrap it with 20g/35g mountain stuffing, mold it, and bake it on the tray. 4. Baking temperature: 230 C/110 Baking time: 12 minutes (baking time/conditions need to be adjusted according to respective ovens).

4. jujube paste square crisp

Name and weight of raw materials (grams): 200g lard, 55g milk, 90g powdered sugar, 25g syrup, 30g corn starch and 380g cake powder. Filling: jujube paste+roasted walnut 10%. Production process: 1. After the lard and powdered sugar are emulsified evenly, add milk several times and stir evenly. Add syrup and stir well. 2. Add thousands of raw materials and stir well. Add flour several times to see the hardness. 3. Divide the dough into 25g, put in 24g, wrap it, shape it, and bake it on a plate. Baking temperature: 230 C/1104, baking time: 12 minutes (baking time/conditions need to be adjusted according to their respective ovens).

5. The sugar content of sugar alcohol lotus root cake is low

Name and weight of raw materials (grams): 90g of low-sugar syrup, 40g of whipped cream, 200g of lard, 4g of salt, 30g of sugar-free baking improver, and 440g of medium-gluten flour. Stuffing: fig stuffing. Production process: 1. Stir lard, whipped cream, low-sugar syrup salt and sugar-free improver evenly; 2. Add the medium gluten flour and stir evenly to divide the dough 15g, then pack the 15g golden crown stick alcohol stuffing (fig) into the mold and set the plate: 3. Bake in the oven. The baking temperature is 180℃, the baking temperature is 140℃, and the baking time is 12+ minutes. (The baking time/conditions need to be adjusted according to the respective ovens).

6. Champion cake

Name and weight (g) of raw materials: Cantonese-style invert syrup 1 00g, syrup (Baiyitang) 45g, liquid ghee 1 5g, whole egg liquid15g, baking soda1g, cake powder 250g, corn starch 90g, and corn starch 90g. Stuffing: Top five kernel stuffing, crispy black sesame, salt and pepper stuffing and hawthorn fruit stuffing. Production process: 1. Mix the converted syrup, syrup and liquid ghee, add the whole egg liquid and stir well. 2. Add dry raw materials and stir well. Add flour several times to see the hardness. 3. Divide the dough into 30g, put it into the Botanical Garden 30g, and add 25g/ piece of Su Su stuffing/piece, then shape it into a mold and bake it on a plate. 4. Baking temperature: 230 C/130 Baking time: 15 minutes (baking time/conditions need to be adjusted according to respective ovens).