How to make a cake by hand, how to make a cake with finger biscuits

Angel Cake Ingredients: 6 egg whites, 1 tsp cream of tartar, 120 grams of sugar, 1 4 cups of milk, a few drops of vanilla extract, 90 grams of cake flour, 1 4 tsp salt Directions: 1

Put egg whites and cream of tartar in a steel basin, do not get a trace of oil, water or egg yolk (otherwise it will not be beaten) 2Beat the egg whites with a whisk, add sugar for 1 minute, and continue beating 3Beat for 6-7 minutes until wet foaming (i.e. whisk pick up the egg white tip drooping) without foaming like a sponge cake to hard foaming 4

Remove the whisk, add milk and vanilla extract, and mix gently with a rubber spatulaSift in the flour and salt, mix well, mix well, do not over-stir 6Pour the batter into a hollow 9-inch circular model and smooth the surface 7

Bake in the oven at 190 degrees for 25 minutes, see the surface cracked and slightly charred, and cook according to its properties 8Cut along the model with a knife, turn it over and fall hard, the cake will fall out, and the angel cake will be tough and will not break. Strawberry cake with cream Basic ingredients Utensils:

1 baking tray (12x25cm) Ingredients: 2 eggs (beaten), 35g sugar, a few drops of vanilla extract, 1-2 tbsp fresh milk, 25g cake flour, 25g corn flour, 1 4 tsp baking soda, whipped cream, 250g fresh cheese, 1 2 cups whipped cream, 30g sugar, a few drops of vanilla extract, 25-30 strawberries, appropriate amount of mint leaves Directions: 1) Spread the baking paper on the baking sheet, and then put it in the oven to preheat to 18 degrees.

2) 25g of cake flour, 25g of corn flour and 1 4 teaspoons of baking soda are sieved and stirred evenly and set aside. 3) Remove the moisture from the cheese in the whipped cream to about 180g. 4) Pour the egg yolk and sugar into a clean steel basin and beat it well in a hot water insulation way 5) Add the fresh milk and the A ingredients processed in step 2 and stir well.

Pour into a baking tray and bake at 180 degrees for 12 minutes. 6) Remove the cake from the baking tray when it has cooled. 7) Whisk the whipped cream with ice water until it is foamy.

After that, divide the sugar into 8-9 equal parts, slowly add and beat evenly. Finally, add vanilla extract and stir well. 8) Remove the stems of the washed strawberries and leave only 2-3 for garnish.

9) Step 7: Spread the whipped cream evenly on the cake and spread the strawberries on the stems. 10) Place in the refrigerator for 20-30 minutes and decorate the cake with the remaining whipped cream. Spread the strawberries and mint leaves and put them in the refrigerator for 20-30 minutes.

Note: In addition to the egg yolk, the sponge cake part uses non-sticky corn flour in terms of flour. Fresh cheese with high nutritional value is used instead of high-calorie whipped cream to reduce calories.

Coupled with the vitamin C-rich strawberry as an ingredient, this dessert is both beautiful and nutritious.

Prepare the ingredients: flour, eggs, milk, salt, sugar, oil Note: This process should not be stained with a drop of water, and the utensils should be dried before use.

Beat the eggs according to the amount, here I used 4, the egg whites are separated Three chopsticks are ready to beat the egg whites Beat twice That's it In order to highlight the sweetness, put a little salt A spoonful of sugar Continue to beat Continue to beat When it is a little thick, put another spoonful of sugar and continue to beat After about 15 minutes, it will become creamy, and the chopsticks will not fall off This process is more critical, 15 minutes of continuous beating, not a joke, it is very painful to drop Put two spoons of sugar in the egg yolk 3 spoons of sharp flour 6 spoons of milk Stir well Pour in half of the creamy egg white Note: Stir up and down instead of in circles After stirring well, pour in the other half of the creamy egg whites, and stir up and down The rice cooker is pressed to preheat the rice for 1 minute and then take it out, the pot is a little hot Pour in a little oil and apply it evenly in the pot to prevent it from sticking to the pan Pour in the stirred things, and then squat a few times in the pot to shake the bubbles out Press the rice cooking button, and it will automatically jump to the heat preservation gear for about 2 minutes, at this time, cover the vent with a towel and stuff it for 20 minutes Then press the cooking button, and it will be ok after 20 minutes Open the lid The inside of the pot is coated with oil, and it will come out as soon as it is poured, the bottom of the cake is darker in color, soft and delicious cake, it's done! Applause rang out How about it, want to give it a try?

Ingredients: 70 grams of low-gluten flour, 4 egg yolks, 40 grams of milk, 40 grams of cooking oil, 25 grams of caster sugar (egg yolk paste), 4 egg whites, 60 grams of caster sugar (add egg whites), 300 grams of whipping cream, 25 grams of caster sugar, 3 yellow peaches, 2 kiwi fruits, 1 red dragon fruit, 24 finger biscuits.

Finger biscuits for birthday cake preparation.

1. Add caster sugar to the egg yolk and stir well, add cooking oil and milk, and continue to stir for about 5 minutes.

2. Sift the low-gluten flour into the stirred egg yolk, and stir it in a zigzag shape.

3. Add a few drops of lemon juice to the egg white, add caster sugar in three times, beat the egg whisk at medium speed, and the egg white can be hard. When beating egg whites, you can preheat the oven to 180°C.

4. Add the beaten egg yolk paste to the egg yolk paste in three times, pour the stirred egg yolk paste into the mold, and the oven temperature is 150° 65-70 minutes.

5. Dice the yellow peaches, kiwi fruits, and dragon fruit for later use.

6. Add the whipping cream to the sugar and beat at medium speed.

7. Divide the cake in half, spread the whipped cream, and add the diced fruit. You can spread cream on the side of the cake and swing your fingers on the biscuits. The placed finger biscuits are secured with ribbons. Spread cream on the surface of the cake and spread with fruit.

Ingredients: 3 egg yolks, 2 egg whites, 70 grams of cake flour, 50 grams of caster sugar, a few drops of vanilla extract.

Finger biscuits to make the steps.

Egg yolks and 2 egg whites are separated separately and set aside.

2.When the egg whites are coarsely foamy, add 35 grams of caster sugar in batches.

3.Beat until dry foam, beat the egg whites, lift the whisk, and pull out a short, upright tip.

4.Add the remaining 15 grams of caster sugar to the egg yolk and add a few drops of vanilla extract (optional).

5.Beat until the yolk becomes thick, lightens in color, and expands in volume.

6.Fill 1 2 egg whites into a bowl of egg yolks.

7.Add 1 2 sifted flour.

8.Use a spatula to mix the flour, egg whites, and egg yolks well. Do not stir in circular motions to avoid defoaming of the egg whites. Repeat the previous step, pour the remaining egg whites and flour into a bowl and mix well to form a thick batter. The batter at this time should be thick and without large bubbles.

9.Put the batter into a piping bag, padding grease paper on the baking sheet, cut the piping bag directly, and squeeze out the batter strips on the baking sheet.

10.Transfer to a preheated oven. 190 degrees for about 10 minutes, until the surface is slightly golden brown and the texture is crispy.

Tip 1After the batter is mixed, squeeze it as soon as possible and put it in the oven to bake, otherwise it will cause defoaming and affect the taste of the biscuits.

2.Finger biscuits are highly absorbent, and when they are in the air, they are easy to absorb the moisture in the air and become moist, so they should be sealed and preserved.

Finger pie cake preparation.

inch chiffon cake, cut into 3 slices and set aside.

2.Put the egg whites in a waterless and oil-free basin, and use an electric whisk to add caster sugar in three times and beat until dry and foamy (the egg beating head has an upright sharp angle).

3.Pour the egg yolk into the corner of the egg white bowl and mix the egg whites well (take care to act lightly to avoid defoaming).

4.Add the sieved low powder to the egg whites in fractions and mix well.

5. Cut a one-centimeter opening with a piping bag and squeeze out an eight-to-ten-centimeter-long cake blank.

6.Preheat the oven to 190 degrees on the top and 150 degrees on the bottom for about 10 minutes. (Adjust according to your own oven).

7.After baking, remove the biscuits and let them cool.

8. Add sugar to the cream, put a slice of cake on the tray, spread a thin layer of cream, put diced fruit on top, spread the cream, and then cover with a layer of cake slices, and repeat 3 times (I only use grapes, you can use diced mango and dragon fruit).

9.After the cake slice is covered for the last time, spread a layer of cream, fix the edges, sprinkle cocoa powder on the dough, wrap the finger biscuits around the edges, and finally tie it with a colored rope and decorate.

It is recommended to go to a professional school to study.

Ingredients: 150 grams of eggs, 50 grams of low flour, 24 grams of corn oil, 24 grams of milk, 36 grams of caster sugar (for egg whites), 18 grams of caster sugar (for egg yolks).

Method 1Eggs: Use an egg separator to separate the yolk from the egg white.

2.Put the egg whites in a large bowl without oil and water, add white sugar in batches and beat until hard foaming.

3.Add caster sugar to the egg yolk and beat gently with an egg whisk without whipping.

4.Add the corn oil to the egg yolks and stir well.

5.Add the milk and stir to combine.

6.Sift in the low powder and turn the plate evenly with a spatula.

7.Put 1 3 whipped egg whites into the egg yolk liquid and mix well with a spatula.

8.Pour the stirred mixture into the remaining egg whites and mix well.

9.Pour the mixed cake batter into the mold and bubble out.

10.Preheat the oven to 180 degrees and medium for about 35 minutes. Immediately after the oven, it is inverted and cooled and demolded.

11.If you do not decorate the flowers in time, it is recommended to wrap the chiffon cake in plastic wrap and avoid air drying.

12.Cut into three slices with a cake blade.

13.Place the almond slices in a frying pan and bake over low heat until lightly golden.

14.Blackcurrant soaked in brandy for about 10 minutes.

15.Add white sugar to the whipping cream and beat until it is piping.

16.Spread whipped cream on top of the cake base. Sandwich the whipping cream and spread well.

17.Blackcurrant uses kitchen paper to absorb excess moisture and stacks it in the mezzanine.

18.Cover with a slice of cake and coat with whipped cream.

19.Then place the soaked blackcurrant in the middle of the layer and press into the whipping cream.

20.Top the last slice of cake and spread with whipped cream.

21.Roughly coat the top layer with whipped cream, then spread the same around the periphery.

22.Finally, use a spatula to decorate the surface to make the cake look more peugeot.

23.After framing, paste almond slices around and decorate.

Finger pie cake preparation.

8-inch chiffon cake, cut into 3 slices and set aside.

Put the egg whites in a waterless and oil-free basin, and use an electric whisk to add caster sugar in three times and beat until dry and foamy (the egg beating head has an upright sharp angle).

Pour the egg yolk into the corner of the egg white bowl and mix the egg whites well (take care to act lightly to avoid defoaming).

Add the sieved low powder to the egg whites in fractions and mix well.

Use a piping bag to cut a one-centimetre opening, and squeeze out an eight- to ten-centimeter-long cake blank.

Preheat the oven to 190 degrees on the top and 150 degrees on the bottom for about 10 minutes. (Adjust according to the self-propelled morning home oven).

After baking, remove the biscuits and let them cool.

Add sugar to the cream, put a slice of cake on the tray, spread a thin layer of cream, put the diced fruit on top, spread the cream, and then cover with a layer of cake slices, and repeat 3 times (I only use grapes, you can use diced mango and dragon fruit).

After the cake slice is covered for the last time, spread a layer of cream, fix the edges, sprinkle cocoa powder on the noodles, wrap the finger biscuits around the edges, and finally tie them with a colored rope to fix them, and decorate them.

"Skillful Cake Making" is a book written by Zhou Shuling, the author of Shanghai Science Popularization Publishing Co., Ltd., published in 2001, the author of this book is Zhou Shuling, a teacher with rich cooking experience, and makes cake samples. She hopes that through her ingenious recipe, anyone who likes to make cakes with their own hands can enjoy the fun of baking.

Ingredients: 70 grams of cake flour.

Egg yolks 4 pcs.

Milk 40 grams.

Cooking oil 40 grams.

25 grams of caster sugar (egg yolk paste).

Egg whites 4 pcs.

60g caster sugar (add egg whites).

300 grams of whipping cream.

25 grams of caster sugar.

3 yellow peaches.

Kiwi 2 pcs.

Red Dragon Fruit 1 pcs.

Finger biscuits: 24 pcs.

Finger biscuits for birthday cake preparation.

Add the egg yolk to caster sugar and stir well, add cooking oil and milk, and continue to stir for about 5 minutes!

Sift the low-gluten flour into the stirred egg yolk, remember to stir in a zigzag line, and it is easy to stir in a circle!

Add a few drops of lemon juice to the egg white, add caster sugar in three parts, beat the whisk at medium speed, and the egg white will be hard! When beating egg whites, you can preheat the oven to 180°C.

Add the beaten egg yolk paste in three parts, pour the stirred egg yolk paste into the mold, and the oven temperature is 150° 65-70 minutes!

Dice the yellow peaches, kiwi and dragon fruit and set aside.

Whipping cream plus rent beam into the sugar at medium speed!

Divide the cake in half, spread the whipped cream and add the diced fruit! You can spread cream on the side of the cake and swing your fingers on the biscuits. The placed finger biscuits are secured with ribbons. Spread cream on the surface of the cake and spread with fruit.