New Year’s Eve with vegetarian cakes

The third day of the third month of the lunar calendar is the New Year of vegetarian cakes. Finishing breakfast is just in time for the pot of beans to cook. Mix the dough, shape the cake, boil the cake and put it on the dishes, it’s almost noon. After the ceremony is over, the whole family can enjoy it. Although this fortnight, sometimes every couple of days, there are plates of cake to eat “draft.”
The Spring Equinox (mid-spring) has passed, the weather is warm, the flowers on the street are blooming brilliantly everywhere. The same is true in the home garden, because the farmer has been “plowing” since more than a month ago. The new herbs and spices are nursed, the new season’s seeds are sown, and the flowers have also begun to bloom.

Therefore, the vase in the house is also full of “home-grown” flowers.
Today, you invite your child to your house to play, just in time for the salted egg jar to be almost cooked. Crack one fruit, the yolk is round and hard, red au, so the egg is almost cooked. Another week is to be able to have breakfast with salted egg white porridge.

And now, you have to make a cake tray both for home use and for your children to bring to your house as a gift: Salted egg sponge cake.


Ingredients: (Put 18 cakes in a medium sized cupcake mold about 5-7cm in diameter)

– 300g butter

– 200g sugar

– 6 eggs (55-60g)

– 350g all-purpose flour

– 8g baking powder

– 3g salt

– 100ml of fresh milk

– 9 salted eggs, take the yolk

– 1 pinch of vanilla

– 1 pinch of sesame oil (sesame oil)

– Sauteed meat (rubbing cotton)


All ingredients to room temperature.

Salted eggs only use the yolk, omit the white. Place salted egg yolks on a baking tray, drizzle a little sesame oil on top. Bake at 200 degrees C for 5 minutes. Cool, cut in half.

Mix flour, baking powder and salt.

Use a mixer to beat the butter with the sugar and vanilla. Add the eggs one at a time to the butter and sugar mixture, beating well each time you add the eggs. Add about 1/2 of the flour, beat slowly until evenly, then add about 1/2 of the amount of fresh milk to beat. Add the remaining flour and mix together, then the fresh milk.

Prepare paper cups (or 2 molds 15-18cm in diameter). Pour the mixture into the mold (no more than 2/3 of the height of the mold). Arrange egg yolks on top, sprinkle with sauce (rub).

Preheat the oven to 175 degrees Celsius. Put the cake tray in and bake until golden. With cupcake molds, it will take about 17-20 minutes. Large molds will take about one and a half times longer.
Tuiles are cakes – most of which are indispensable ingredients are egg whites. Just made a few batches of choux the other day, so turtles can make tuiles again. This time there are no oranges so make with whites (different from Almond Tuiles Orange flavor has been previously made on the turtle stove).

This type of cake has many variations, or in other words, there are many different ways to make it. Some recipes use whole eggs, some use whole eggs with whites, some add ground almond flour, and more. Turtles love this recipe, aside from the orange one (because it’s so delicious) because of its simplicity. The cake is crispy, fragrant with butter and fragrant with roasted nuts.


– 70g egg whites, normal temperature (i.e. if the whites have been stored in the fridge, they need to be removed first to return to room temperature)

– 60-80g ground sugar/powdered sugar (depending on taste)

– 60g melted butter

– 50g all-purpose flour

– 1 pinch of salt

– 50-70g almond slices


Turn the oven to 170 degrees Celsius (note: depending on the oven to adjust accordingly)

Beat the whites, slowly add in the sugar and continue to beat until stiff as shown in the picture (The two dots in there are Dong eating the cake and dropping the crumbs, but there should be no “ingredients”).
Place the tray in the oven and bake for about 15 minutes. The tortoise’s beloved oven is sneezing and has a runny nose, it’s hot and it’s cold, so I have to bake it twice or I don’t want 1/2 of it to turn black After the cake is golden, take it out, gently bend it, and drop it into a tall glass finished (save space, 1 tall glass can make 3c cakes at the same time)
After the first 15 minutes of baking, if the cake is golden enough, let it cool and store it in an airtight bag or box. What is not yet, after baking all the dough, take it out and put it on a tray and put it back in the oven at 150 degrees for a few more minutes. And here is the Cat’s Tongue recipe.

Cat’s tongue or Langues de Chat

– 130g butter, soften
– 120g white sugar
– 3 egg whites (about 100g)
– 1 pinch of vanilla
– 130g all-purpose flour
– 1 pinch of salt
– 200g chocolate, heat in water bath until melted

Preheat oven to 200 degrees C for about 10 minutes.
Beat the butter and sugar, gradually add the egg whites one at a time, beat and add the rest until all the whites are used up. Add salt and vanilla. Mix the flour evenly.
Put the powder in a nylon bag, without a tip is fine, if using a tip, use a small star tip. Spray lines about 5-6cm long, about 3-4cm apart.
Bake for 12-15′ or until straw golden. Let cool.
Dip one end of the cake into the chocolate. Place on rack to cool and chocolate to harden.

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