私房菜谱集锦

2。4个鸡蛋，把蛋白和蛋黄分别打在2个大碗里。
3。4个蛋白用高速打到硬性发泡（企身）。
4。4个蛋黄加125克/0.5CUPCASTERSUGAR用高速打到充分混合溶液变的比较浅。
5。用大勺（木的金属的都可以差不多1TABLESPOON大小）舀2勺打好的蛋白到蛋黄溶液里拌云。
6。把3/4cup的普通面粉一勺一勺往蛋黄溶液里加，每加一次就用大勺把面粉轻轻的翻到溶液里，直到看不到干面粉才加下一勺。
7。用隔水加热法融化1/3cup的UNSALTEDBUTTER，把黄油溶液沿碗边浇入蛋黄面粉混合物中，再用大勺稍稍翻动使它们混合。
8。把剩下的蛋白全部倒入，轻轻的把蛋白翻入混合物中。（这很关键，不要充分混合，只要看到黄黄白白参差，你中有我，我中有你就可以了）。
9。倒入铺上WAXINGPAPER的模子，放入烤箱。（应尽快放入考箱，但之前应却认烤箱温度已经达到要求）。
10。烤25-35分钟，（之间应该在20分钟时检查蛋糕烤的情况，特别是表面的颜色，如有必要可在上下5-10度左右适当调节一下温度。）
11。从烤箱拿出后放在不通风的干燥地方凉15-20分钟倒出，把蛋糕放在铁架上直到凉透。（以前小妖没架子的时候就在桌子上排几双筷子，把蛋糕放在上面也能确保透气呢）。
CINNAMONCOFFEECAKE
13/4CUPSallpurposeflour3/4cupsugar2teaspoonsbp1teaspoonbs1/4teaspoonnutmeg3/4cupbuttermilk
1/3cupmargarineorbutter,melted1teaspoonvanilla2eggs,beaten
Topping:
1/4cupmargarineorbutter,melted3tablespoonsugar1/2teaspooncinnamon
Heatovento350F.Greasebottomonlyof9-inchsquarepan.Inlargebowl,combineallcoffeecakeingredients;stirjustuntildryingredientsaremoistened.Spreadbatteringreasedpan.
Bakeat350F.for30-40minutesoruntiltoothpickinsertedincentercomesoutclean.Generouslypiercehotcakewithfork.Brushordrizzle1/4cupmeltedbutteroverhotcake.Insmallbowl,combine3tablespoonssugarandcinnamon;sprinkleoverhotcake.Servewarm.Source:PillburyThecompletebookofbaking.
TropicalCarrotCake
Cake:4eggs,1cupeach:granulatedsugar,packedbrownsugar,vegetableoil,2cupsall-purposeflour,2tspbakingpowder,1/2tepcakingsoda,1tspsalt,11/2tspcinnamon,1/2tspnugmeg,2cupsgratedcarrots(about4medium),1/2cupraisins,1/2cupchoppedwalnuts(optional),1cupdrainedcrushedpineapple,1/2cupflakedcoconut
CreamCheeseIcing:8oz(250g)creamcheese,softened,1/4cupbutter,softened,2tspvanilla,3cupssiftedicingsugar,1/2cuptoastedflakedcoconut(optional)
1)Preheatovento350F.Greaseandlightlyflour10-inchBundtpan.
2)Inlargebowl,beateggswellusingelectricmixeronmediumspeed.Addsugarsgradually,beatinguntillight.Graduallybeatinoil.
3)Pourintopreparedpan.Bake75minoruntiltesterinsertedincentrecomesoutclean.Letcool5to10minutesinpan;turnoutontorack.Letcoolcompletely.
4)Meanwhile,foricing,creamtogethercreamcheese,butterandvanillawithelectricmixeronmediumspeed.Graduallybeatinenoughicingsugartogivesmooth,spreadableconsistency(youmaynotneed3cups).
5)Spreadicingontopandsidesofcake.Sprinklewithcoconut.
ChocolateEntrapmentCake
Cake:4oz(120g)unsweetenedchocolate,1/3cupbutter,2cupsall-purposeflour,11/2cupsgranulatedsugar,11/2tspbakingsoda,1tspsalt,11/2cupssourcream,2eggs,1tspvanilla
Icing:2oz(60g)unsweetenedchocilate,1/2cupbutter,4cupssiftedicingsugar,1/318percentcream,1tspvanilla
Glaze:1cupsemisweetchocolatechips,3tbsphotstrongcoffee,1tbspbrandy(optional),3tbspbutter,softened
1)Preheatovento350F.Greaseandlightlyflourtwo8-inchroundlayercakepans.Linebottonsofpanswithcirclesofwaxedpaper.
2)Forcake,intopofdoublebioleroversimmeringwater,meltingchocolateandbutter,stirringfrequently.Removefromheat;letcoolabout5minutes.
3)Inlargebowl,blendremainingcakeingredientswithelectricmixeronmediumspeed.Addcooledchocolatemixture;beatatmediumspeed3minutes.Dividebatterbetweenpreparedpans.
4)Bake30to35minutesoruntiltesterinsertedincentrecomesoutclean.Letcoolinpans10minutes,thenremovetoracks.Removewaxedpapercircles.Letcoolcompletelybeforefillingandglazing.
5)Foricing,intopofdoubleboileroversimmeringwater,meltchocolate.Removefromheat;letcoolabout5minutes.
6)Inbowl,beatbutterusingelectricmixeronmediumspeeduntilfluffy,about2minutes.Graduallybeatinsugar,alternatingwithcreamandcontinuebeatinguntilsugardissolves.Beatinvanilla,thencooledchocolate.(Icingshouldbeofgoodspreadingconsistency.Iftoothin,beatinmoresugar;iftoothick,beatinmorecream.)
7)Arraneonecakelayeronservingplate;spreadwithaboutthirdoficing.Placesecondcakelayerontop.Spreadsidesandtopofcakewithremainingicing.Refrigerateuntilicingisfirm,about30minutes.
8)Forglaze,placesmallbowloversaucepanofsimmeringwater.Addchocolatechipsandcoffee;melt.Removefromheat.Stirinbrandy,ifusing.Graduallyblendinbutteruntilsmooth.Cool2to3minutes.Spreadglazeovertopofcake,lettingitdribbledownsides.
ChocolateHazelnutTorte
Cake:1/2cupbutter,1cupgranulatedsugar,6oz(175g)semisweetchocolate,5eggs,separated,1cupgroundhazelnuts,1/4tspsalt
Topping:1cupwhippingcream,whipped,1tsp+1tbspicingsugar,1tsp+1/3cupgranulatedsugar,1tsphazelnutliqueur,4cupsmixedberries
1)Preheatovento350F.Grease9-inchspringformpan.
2)Forcake,inmediumbowloversimmeringwater,meltbuttersugarandchocolate.Stiruntilsmooth.Removefromheat;cool.Stirineggyolksandhazelnuts.
3)Inglassorstainlesssteelbowlusingelectricmixeronlow,beateggwhitesandsaltuntilsoftpeaksform,about2minutes.Increasespeedtohighuntilstiffpeaksform,about2minutes.Foldwhitesintochocolatemixture,athirdatatime.
4)Pourintopreparedpan.Bakeonmiddlerack35minutesoruntiltestercomesoutclean.Coolandturnoutontorack.
5)Inlargebowl,combinewhippedcream,1tspicingsugar,1tspgranulatedsugarandliqueur.
6)Inmediumbowl,tossberrieswith1/3cupgranulatedsugar.
7)Sift1tbspicingsugarovercake.
8)Servefrombowlsofsugaredberriesandcreammixture.
MaplePearUpsideDownCake
Topping:1/3cupmaplesyrup,1/4cuppackedbrownsugar,1/4cupchopped,toastedpecans,3boscorbartlettpears,peeled,quartered,cored,cutinto1/4-inchslices.
Cake:1/2cupbutter,softened,3/4cuppackedbrownsugar,2eggs,1tbspvanilla,11/2cupsall-purposeflour,1tspcardamomorcinnamon,1tspbakingpowder,1/2tspbakingsoda,Pinchsalt,1/2cupsourcream
1)Preheatovento350F.Grease9-inchspringformpan.
2)Fortopping,insmallsaucepanovermedium-highheat,heatmaplesyrupandsugaruntilmixturebeginstobubble.Boilgently1minute,stirringconstantly.Pourintopreparedpan.Sprinklewithpecans.
3)Arrangepearsovermaplemixtureinconcentriccirclesoverlappingeachotherslightly.Setaside.
4)Forcake,inlargebowlusingelectricmixeronmediumspeed,beattogetherbutterandsugaruntilfluffy,3to5minutes.Addeggs,oneatatime,beatingaftereachaddition.Beatinvanilla.
5)Inanotherbowl,combineflour,cardamomorcinnamon,bakingpowder,bakingsodaandsalt.Mixdryingredientsandsourcreamintoeggmixturealternately,thirdofflourmixtureandhalfofsourcreamatatime.
6)Scrapebatterintopanoverpears.Smoothbattercarefullywithoutmovingpears.
7)Bakeabout45minutesoruntiltesterinsertedincentrecomesoutclean.Letcoolinpanonrack20minutes.Invertcakepanontoservingplate;removecakepan.Scrapeanymapleglazefromlanontocake.
TVTimecookies
2cupsall-purposeflour,2tspbakingsoda,2tspcreamoftartar,1/4tspsalt,1/2cupbutter,softened,1/2cupshortening,1/2cupeach:granulatedsugar,brownsugar,1egg,1tspvanilla
1)Preheatovento350F.Linecookiesheetswithparchmentpaper.
2)Inbowl,combineflour,bakingsoda,creamoftartarandsalt.
3)Inlargebowl,usingelectricmixer,creambutterandshorteninguntillight.Graduallyblendinsugars,theneggandvanillauntilsmoothandfluffy.Addflourmixtureuntilblendedandsmooth.
4)Doprsmallteaspoonsofbatterontocookiesheets.Presswithforkdippedinmilk,pressingthin.Bake8-10minutesoruntilgoldenbrown.Placeonwireracktocool.
虎皮蛋糕卷中虎皮的制作
【材料】1.蛋黄500g、糖200g2.玉米粉100g3.香草水少许
【做法】将1料快速打发后加入2料打匀即可加入3拌匀，倒入模中薄薄的一层.上火250度,下火230度预热十分钟,
进炉后关下火，以上火烤，待上色后起皱后关火（此时才可开炉），待竹笺插入一沾即可（约4分钟）
注意：烤时不可开炉，否则会没有皱纹.此份量为专业烤盘一盘，如果一般家庭烤箱可能要灭半甚至用1/3的量.
核桃蛋糕（小的muffin纸杯可以烤约7-8个）
奶油（butter）60g砂糖50g蛋1个即溶咖啡1小匙热水2小匙核桃20g面粉40gbakingpowder四分之一小匙
另准备装饰用核桃7-8个，各切成两半（每个纸杯放两个切半的核桃）
预先准备：先把奶油和蛋从冰箱取出，使恢复为室温。