Colorful Christmas party Dim sum

        The snowflakes drift in the wind, the deer run, and Santa Claus drives a beautiful sled... "The familiar music sounds, representing that the annual Christmas is coming soon, which is a good time for family and friends to gather together. This issue of "Gourmet Column" introduces two kinds of party Dim sum suitable for sharing in the cold winter. We hope you can have a try and spend a warm moment together!

        1、 Black Forest Berry Cup Cake

                The rich and fragrant chocolate cake is paired with sweet and sour strawberry jam, accompanied by a fragrant lemon cheese filling, creating a multi-layered and exquisite taste that brings a sense of happiness.

        [Materials]

        1. Topped strawberry jam: (1) 120g raspberry kernels, 120g strawberry kernels, 60g disaccharide; (2) 8g pectin powder, 20g disaccharide; (3) 15g lemon juice.

        2. Chocolate cupcake body: (1) 200g of salt free cream, 140g of granulated sugar, and 20g of conversion syrup; (2) 160g egg; (3) 180g low gluten flour, 20g cocoa powder, 1 teaspoon baking soda powder; (4) Yogurt or milk 40g.

        3. Lemon cheese filling: 100g cream cheese, 40g cream, 40g powdered sugar, 1/4 lemon.

        4. Finished product assembly: 20 wine cherries, 20 mint leaves, and a food clip (decoration).

        [Equipment]

        1. Covered strawberry jam: single handle pot, wooden spoon, steel basin, spoon, heat-resistant glass jam jar.

        2. Chocolate cupcake body: steel basin, straight egg beater, rubber scraper, transparent measuring cup, triangular flower squeezing bag, flat mouth flower spout, rolled mouth cup with 20 sets of lids, oven, probe.

        3. Lemon cheese filling: sieve, steel basin, straight egg beater, rubber scraper.

        4. Finished product assembly: One ball cutter (chocolate cupcake); One plastic sandwich bag, scissors (double berry jam with a topper); One triangular flower bag and one star shaped flower mouth (lemon cheese filling).

        [Method]

                Covered strawberry jam

        1. Pour raspberries, strawberry puree, and disaccharide into a single handled pot.

        2. Mix the pectin powder with granulated sugar evenly, then pour it into a single handle pot and cook over low to medium heat until 100 ° C. Add lemon juice.

        3. Fill a steel basin with ice cubes and water, cool the jam with ice water, and pour it into a heat-resistant glass bottle for later use.

        Chocolate cupcake body

        1. Place the cream in a steel bowl, let it soften at room temperature, then add fine sugar and invert syrup, stir and beat until it turns light yellow fluffy. This stage is called the sugar oil mixing method.

        2. Place all fresh eggs in the same steel bowl and beat evenly. Then, use a straight whisk to add the beaten sugar and oil in three portions, stirring until completely uniform each time.

        3. Sift all the powder and mix it evenly with a rubber scraper to make cocoa paste.

        4. Put the triangular squeezing flower bag into the flat mouthed flower mouth, then fill it with cocoa flour and squeeze it into the rolling cup.

        Preheat the oven to 170 ∘ C, put in a cocoa noodle cup mold and bake for about 20 minutes. Then take out the baking tray and turn it around. Continue baking for 5 minutes, confirm that the center point of the cake is elastic when pressed with your fingers, and then take it out and let it cool.

        Lemon cheese filling

        1. Place the cream cheese and cream at room temperature until they soften, and sieve the powdered sugar.

        2. Pour cream cheese and cream into a steel bowl, mix evenly with a straight whisk, then add powdered sugar and stir until smooth and fluffy.

        3. Add fresh lemon juice as appropriate.

        Finished product assembly

        1. Use a ball cutter to dig out a spherical cake from the center of a chocolate cupcake.

        2. Take the strawberry jam from the topper, put it in a plastic sandwich bag, cut a hole flat, and pour it into the circular hole in the center of the chocolate cake.

        3. Place the star shaped flower mouth in the triangular squeezing flower bag, fill it with lemon cheese filling, squeeze out the spiral pattern clockwise, and then use a small clip to take the cherry (first place it on a tissue to absorb the wine) and mint leaves for decoration.

        2、 Red wine, apples, pears, boats

                This dessert is inspired by the classic French red wine apple tower and features a small boat shaped tower model in its design. Apples and pears are carved into spherical shapes, creating a more exquisite style. The subtle aroma of the wine is also used to add a slightly tipsy romantic touch.

        [Materials]

        1. Cream almond shell: 100g of salt free cream, 70g of powdered sugar, 1/8 teaspoon of salt, 40g of whole eggs, 180g of low gluten flour, and 20g of fine almond powder.

        2. Vanilla Cassia filling: (1) 250g whole milk, 20g white sugar, and a small amount of vanilla seeds; (2) 90g egg yolk, 40g white sugar, 10g low gluten flour, 10g corn flour, 20g cream.

        3. Almond Coaster: 50g cream, 40g powdered sugar, 50g whole eggs, 50g almond powder, 100g vanilla Coaster.

        4. French Coaster: 300g Vanilla Coaster, 60g Animal Fresh Cream.

        5. Red wine apple and pear balls: 2 honey apples, 2 pears, 350cc red wine, 75g granulated sugar, 1 lemon peel, and 1 orange peel.

        [Equipment]

        1. Cream almond tower shell: steel basin, straight egg beater, rubber scraper, chain bag, refrigerator, rolling pin, boat shaped tower mold, knife, fork, oven.

        2. Vanilla Cassia filling: steel basin, sieve, straight egg beater, single handle pot, gas stove, heat-resistant rubber scraper, small spoon, cling film.

        3. Almond Coaster: small steel basin, straight egg beater, slicing knife, cling film.

        4. French Coaster: small steel basin, straight egg beater, cling film.

        5. Red wine, apple and pear balls: cutting board, fruit knife, ball digger, single handle pot, gas stove, plastic wrap, refrigerator.

        [Method]

                Cream almond tower shell

        1. Place the cream in a steel bowl and let it soften at room temperature. Then add powdered sugar and salt and mix evenly with a straight whisk. Pour the egg mixture into three portions and mix thoroughly. Next, mix the sifted powder twice and mix evenly with a rubber scraper.

        2. Put the cream almond dough into a chain bag and refrigerate for 4 hours in the refrigerator.

        3. Take out the relaxed dough and roll it out with a rolling pin to a thickness of 0.2 cm. Place it in a boat shaped mold, then use a small knife to remove excess dough, and use a fork to puncture small holes in the dough.

        Vanilla Cassia filling

        1. Add sifted low gluten flour, corn flour, white sugar and egg yolk into the steel basin, and mix with a straight egg beater until there are no particles.

        2. Pour fresh milk, sugar, and vanilla seeds into a single handled pot, boil until boiling, then pour into a steel bowl and stir evenly with a straight whisk. Continue boiling until the custard filling is bubbling, boiling, thick, and smooth before removing from heat.

        3. Add cream and mix well. After cooling, seal with plastic wrap and transfer to refrigerator for later use.

        4. In the triangular flower squeezing bag, put a rice shaped flower squeezing mouth and fill it with Kashida filling.

        Almond Carsida

        1. Sift all the powders for later use.

        2. Take a small steel bowl and stir the cream and powdered sugar evenly with a straight whisk. Add the whole egg in three portions, then add almond powder. Mix with a cutting knife and store in the refrigerator for later use.

        French Coaster

        1. Pour the animal cream into a steel bowl and beat until 8 portions are evenly distributed. Then, use a straight whisk to mix the vanilla custard sauce evenly.

        Red wine, apples, pears, balls

        1. After washing the lemon and orange peel, cut them into six pieces with a fruit knife, take out the thin peel of the lemon and orange peel, and cut them into thin strips for later use.

        2. After peeling apples and pears, use a ball cutter to dig out round balls.

        3. In a single handled pot, pour in red wine, granulated sugar, shredded lemon peel, and shredded orange peel. Bring to a boil and turn off the heat. Let it cool, cover it with plastic wrap, and transfer it to the refrigerator for overnight soaking.

        Finished product assembly

        1. Take a boat shaped tower shell and fill it with custard filling in a squeeze bag until it is 8% full. Then bake at 160 ° C on high heat and 200 ° C on low heat for about 20 minutes. Continue to turn the baking tray around and bake for 5 minutes until it turns golden yellow. Let it cool down.

        2. Place red wine apple balls and pear balls on top of the custard filling, and decorate with a small amount of lemon shavings or mint leaves.

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