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Anonymous users2024-02-05The ratio of surface to liquid is.
Recipe: 0 5 kg of flour, kg of fresh eggs, kg of sugar, kg of water (add less water if there are more eggs, add more water if there are fewer eggs), 5-10 grams of baking powder, a little vanillin (increase the flavor), 1 2 grams of calcium propionate (preservative, fresh).
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Anonymous users2024-02-04Kilograms of flour, kilograms of fresh eggs, kilograms of sugar, kilograms of water (add more water to eggs, add more water to eggs), 10 grams of cake oil, 5 10 grams of baking powder, a little vanillin (to increase the fragrance).
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Anonymous users2024-02-03The cake is to be stirred well with flour, eggs, honey, salad oil or peanut oil, and then heated. Water cannot be added. The proportions are adjusted according to the taste.
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Anonymous users2024-02-02The egg wash has to be beaten... Add sugar in three phases, hit at high speed until the foam is very fine and neutral foaming, if you have a way to ensure the constant temperature of the gas stove, you can also use gas, otherwise you must oven, 180 degrees on the fire and 150 on the fire.
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Anonymous users2024-02-01Is it the same as an egg roll on the side of the road? Three catties of flour, five catties of eggs, one or two of baking powder, 2 catties of sugar, add a little butter, cream flavor, and a little yellow pigment.
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Anonymous users2024-01-31I think it may be a bit similar to the rice cooker to make cakes Hehe, please see if this helps, this is the recipe for making cakes with rice cookers, I have made it myself a few times, and it tastes very good
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Anonymous users2024-01-30Three catties of flour, five catties of eggs, one or two catties of baking powder, 2 catties of sugar, and half a catty of cake oil.
Beat the sugar and eggs, then add cake oil, and finally add flour to baking powder.
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Anonymous users2024-01-29At a glance, you will know that there is a problem with your production, use your brain to think about it and try again, or give me extra points first, and try something before the problem is too late, it's useless.
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Anonymous users2024-01-28It's not called a cake, it's made with rice and eggs and baking powder.
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Anonymous users2024-01-27The cake is made with 100% of the amount of eggs in the recipe
Then the recipe is:
Eggs: 100%.
Sugar: Amount of sugar Amount of eggs * 100% (e.g. 50%)
Flour: amount of flour amount of eggs * 100% (e.g. 50%) water: amount of water amount of eggs * 100% (e.g. 25%)
Oil: Amount of oil Egg amount * 100% (e.g. 25%)
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Anonymous users2024-01-26Ingredients: 4 eggs, 80 grams of flour, 80 grams of sugar, 100 grams of milk, 5 grams of baking powder, 10 grams of salad oil.
1.Mix the egg yolks, milk, half of the sugar and salad oil and stir well.
2.Mix the flour and baking powder well, pour in the egg yolk liquid and stir well.
3.Add the rest of the sugar to the egg whites, pour in a few drops of white vinegar, and beat with 4 chopsticks for 8-10 minutes until the egg whites can stand up to the chopsticks and do not fall.
4.Pour the egg whites into the egg yolk paste in 3 times and stir gently up and down until smooth.
5.Pour a small amount of oil into the microwave basin, wipe it well with your hands, then pour in the mixed batter, and gently knock the basin a few times to let the large bubbles burst.
6.Place the basin in the microwave and put it on high heat for 7 minutes. Take out the basin to dry for a while, buckle it upside down on the board, and the finished cake will fall out.
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Anonymous users2024-01-25Ingredients: 110 grams of flour, 110 grams of granulated sugar (with refined granulated sugar, Swire brand), 5 eggs (fresh), some butter (the more the more fragrant, bright in a small carton, cut more than one-third), 50 or 60 grams of milk. Flour and granulated sugar is 1:
1. Other things can be put in.
1. Flour sieve.
Three or four times. 2. Separate the yolk and egg white of the egg.
3. Put a little salt in the egg whites (to help whip).
4. Beat the egg whites until the egg white basin is turned upside down, and the egg whites can't flow down.
5. Take two-thirds of the sugar and put it in three times in the process of beating the egg whites.
6. Put the remaining one-third of the granulated sugar into the egg yolk and stir well with the egg yolk until the egg yolk becomes lighter in color7
7. Add the butter and milk to the egg yolk paste, stirring thoroughly.
8. Slowly put the sifted flour into the custard on top (you can divide it into several parts), or stir thoroughly7
9. Now, pour the beaten egg whites into the batter and be sure to stir well.
10. Preheat the rice cooker slightly, smear with butter, and pour the batter into it.
11. Close the lid and press down to cook the rice.
12. Soon (more than 20 minutes), it will jump to keep warm, leave it alone, keep it for half an hour, and then press the cooking rice, jump to the heat preservation gear and keep it for another half an hour, it's almost, if you can't get it, open the lid to see.
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Anonymous users2024-01-241。The weight of each ingredient in the known recipe is found in the baking % (100% in flour).
Formula Material % = Material Weight * 100 Flour Weight.
2。The known baked % is the actual %
Formula Actual % = Roast % of the material * 100 Total % of the recipe (Roast %)
3。Known actual % is found for baking percent
Formula Baking % = Actual % of Ingredients * 100 Actual % of Flour
4。The total weight is known to find the amount of material used.
Step 1 Formula Flour weight = total amount * 100 recipe total baking %
Step 2 Flour weight * baking % of each ingredient = weight of each ingredient.
5。The weight of a single material is known, and the amount of other materials is found.
There may be only one material left if the weight of the formula is not enough. Want to use it up)
Step 1 Formula Flour weight = weight of a certain ingredient * flour % baking % of the ingredient
Step 2 Weight of flour * Baking % of each ingredient = Weight of each ingredient.
6。Finding the flour coefficient
Formula Flour Coefficient = Flour Roast % Recipe Total Roast %.
The use of flour coefficients
a) Find the amount of flour required for the product.
Formula Total Product * Flour Factor = Required Flour Usage.
b) Arbitrarily find the amount of flour that can be made of the total amount of dough or batter.
Formula Flour weight Flour coefficient = total amount of dough or batter.
c) Find the total amount of ingredients contained in any weight of dough or batter.
Step 1 Formula: Arbitrary dough weight * flour coefficient = flour content.
Step 2 Bake with flour content * ingredient % = ingredient weight.
7。Find the method of increasing the temperature of the machine
a) Direct dough stirring
Formula (dough temperature after stirring*3) - (room temperature + flour temperature + water temperature) = dough direct mixing method The machine increases the temperature.
b) Mixing method in the dough
Formula (dough temperature after stirring*4) - (room temperature + flour temperature + water temperature + temperature of the middle dough after fermentation) = dough mixing method The machine increases the temperature.
c) Batter cakes
Formula (dough temperature after stirring*6) - (room temperature + flour temperature + water temperature + sugar temperature + oil temperature + egg temperature) = batter stirring machine increase temperature.
8。The dough or batter should be found using the water temperature method
a) Dough is directly mixed in the method
Formula (Ideal dough temperature*3) - (Room temperature + flour temperature + friction increase temperature).
b) Batter cakes
Formula (batter ideal temperature * 6) - (room temperature + flour temperature + sugar temperature + oil temperature + egg temperature + friction increase temperature).
9。Find the amount of ice
Formula: Ice requirement = amount of water in the recipe * (tap water temperature - applicable water temperature) tap water temperature + 80
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Anonymous users2024-01-231。The weight of each ingredient in the known recipe is found in the baking % (100% in flour).
Formula Material % = Material Weight * 100 Flour Weight.
2。The known baked % is the actual %
Formula Actual % = Roast % of the material * 100 Total % of the recipe (Roast %)
3。Known actual % is found for baking percent
Formula Baking % = Actual % of Ingredients * 100 Actual % of Flour
4。The total weight is known to find the amount of material used.
Step 1 Formula Flour weight = total amount * 100 recipe total baking %
Step 2 Flour weight * baking % of each ingredient = weight of each ingredient.
5。The weight of a single material is known, and the amount of other materials is found.
There may be only one material left if the weight of the formula is not enough. Want to use it up)
Step 1 Formula Flour weight = weight of a certain ingredient * flour % baking % of the ingredient
Step 2 Weight of flour * Baking % of each ingredient = Weight of each ingredient.
6。Finding the flour coefficient
Formula Flour Coefficient = Flour Roast % Recipe Total Roast %.
The use of flour coefficients
a) Find the amount of flour required for the product.
Formula Total Product * Flour Factor = Required Flour Usage.
b) Arbitrarily find the amount of flour that can be made of the total amount of dough or batter.
Formula Flour weight Flour coefficient = total amount of dough or batter.
c) Find the total amount of ingredients contained in any weight of dough or batter.
Step 1 Formula: Arbitrary dough weight * flour coefficient = flour content.
Step 2 Bake with flour content * ingredient % = ingredient weight.
7。Find the method of increasing the temperature of the machine
a) Direct dough stirring
Formula (Dough temperature after stirring*3)-(room temperature + flour temperature + water temperature)=
The dough is directly mixed by the machine to increase the temperature.
b) Mixing method in the dough
Formula (Dough temperature after stirring*4) - (room temperature + flour temperature + water temperature + temperature of the dough after fermentation) =
The dough is mixed by a machine to increase the temperature.
c) Batter cakes
Formula (Dough temperature after stirring*6)-(Room temperature + flour temperature + Water temperature + Sugar temperature + Oil temperature + Egg temperature) =
The batter mixing machine increases the temperature.
8。The dough or batter should be found using the water temperature method
a) Dough is directly mixed in the method
Formula (Ideal dough temperature*3) - (Room temperature + flour temperature + friction increase temperature).
b) Batter cakes
Formula (batter ideal temperature * 6) - (room temperature + flour temperature + sugar temperature + oil temperature + egg temperature + friction increase temperature).
9。Find the amount of ice
Formula: Ice requirement = amount of water in the recipe * (tap water temperature - applicable water temperature) tap water temperature + 80
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Anonymous users2024-01-22Give you a recipe and recipe for a cake.
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Anonymous users2024-01-21Crispy chicken cake.
Material: A50 grams of cream.
50 grams of milk.
b.100 grams of cake flour.
20 grams of flour.
Baking powder 2 grams.
c.80 grams of egg yolks.
30 grams of caster sugar.
1 gram of salt. A few drops of vanilla extract.
d.150 grams of egg white.
70 grams of caster sugar.
Lemon juice 5cc
Method:1Take a steel basin, put in ingredient A, turn on low heat and cook until 85, then turn off the heat.
2.Sift material B for later use.
3.Take another steel basin, put in material C and mix well with a straight whisk, then add method 1 and method 2 and mix well to form egg batter.
4.Then take a clean steel basin, put in the material D and mix until the wet foaming section is high for later use.
5.Take an appropriate amount of method 4 and add it to method 3 and mix evenly, and then add all of it and mix well, that is, crispy chicken cake batter.
6.Put the baking mold on the stove and preheat it over low heat, then apply a thin layer of cream with a brush, pour the crispy chicken cake batter into the groove of the baking mold (nearly full), then cover the lid and quickly turn it over to let the whole model stick to the batter, and then wait until it is baked until it is colored (about 2 3 minutes), pick it up from the seam with a sharp cone or bamboo skewer.
Excerpt from Teacher Cai Jifang of Eastern Foods Whole Foods.
Ingredients: 4 eggs, 160g caster sugar, 1/2 cup milk, 1 1 2 cups cake flour, 1 tsp baking powder, 1 tsp vanilla extract, 3 tbsp salad oil.
Method: 1Beat the eggs in a clean egg bowl until they are fluffy.
2.Add the sugar in batches and continue to mix until it is wet and foamy and milky white in color.
3.Add baking powder and salt to the egg batter.
4.Then sift in the cake flour and mix well with a spatula.
5.Brew the milk powder into milk and pour it into the batter.
6.Add vanilla extract, sand pat, pull the oil, and mix well.
7.Apply an appropriate amount of cream to the machine.
8.Pour in the batter and heat it to make a chicken cake.
Chef's advice.
You can also divide the batter into a cup mold about 8 minutes full, move to an oven preheated to 170 degrees, and bake for about 20 minutes.
Add a little cold oil to the batter to make the chicken cake crispy and soft inside.
It can be halved or doubled according to the proportion on the recipe.
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Anonymous users2024-01-20Authentic cake hail Zen jujube knowledge store Qi Yuan rock dust wind cake recipe and technique sharing, 0 failures.
Select Add a new user in My Computer-Control Panel-Users,After requiring you to enter a username and password, you also need to select a user group,If you choose administrator,Then this new user has the same permissions as the administrator,If you choose users,Then it's a normal user right,You can surf the Internet,You can also see your neighbors on the Internet,But you can't change the settings of the computer。 If you select guest permission, then you can only browse, and you don't even have the permission to read and write.
Gypsum turning:
Adjust the gypsum slurry, put water first, and then sprinkle the gypsum, the first time the gypsum must be thin, evenly covered to the surface of the mud, there must be no bubbles, the hemp fiber is dismantled and the hemp fiber is stained with more viscous gypsum, reinforced according to the divided block, covered with the entire clay sculpture, and the gypsum is completely solidified after the whole is removed and dried. >>>More
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You'd better have his qq uc or something. >>>More
Each cake is cut an average of 4 pieces, and it becomes 12 small cakes, and each person is divided into 3 small cakes, or you are buying one.
Feather Coat. With the Ming Dynasty one of the "Suzhou Four Talents" Wen Zhengming wrote the poem "Magnolia" poem "I know that my aunt shoots the real fairy, and God punishes the neon dress to try the feather coat", the poet compares the magnolia to the fairy who tries on the feather coat in the mortal world (rather than the "feather coat" is better than the petals of the magnolia), and the image of graceful and elegant and high is about to come out. >>>More