How do I make a cake? How to make a cake?

Microwave cake preparation.

Ingredients: 80g flour, 5g baking powder, 2 eggs, 80ml milk, 80g sugar, a little oil (the most common flour can be used, do not use dumpling flour or high-gluten flour).

Steps:1. Mix the flour and baking powder well.

2。Separate the egg yolk from the egg white, mix the egg yolk, milk, 40 grams of sugar, a little oil, stir well, and be careful not to produce too many bubbles.

3。Pour the flour and baking powder mixture into the egg yolk mixture and stir well.

4。Start beating the egg whites, after making some bubbles, add 40 grams of sugar, or add sugar in 2 times and continue to beat ......Hit until the foam of the egg white is initiated, and it will not disappear if it is left untouched, and it is relatively fine. This seems to be called dry foaming.

I don't have a whisk, not even a manual one, I just use three chopsticks, and the effect can already be seen in 5 minutes, 8-10 minutes is good enough).

5。Add the egg whites to the egg yolk mixture in 2 to 3 portions, stir well after adding once, and then add again.

6。Once thoroughly stirred, prepare a microwave container and grease the inside all sides. Pour the thoroughly mixed slurry into the container. (The batter will rise, so don't use a very small container, give it room to expand.) ）

7。Shake the container with the slurry on the table a few times to get the big bubbles out.

8。Then you can go into the microwave oven, and the microwave oven is adjusted to medium-high heat for about 4 minutes. Open it after 4 minutes, and if it's not cooked enough, heat it for another 1 minute.

9。When you're done, take it out and put it upside down on the plate.

The preparation of the cake is detailed.

Cuisine and efficacy: dessert and dim sum.

Taste: Sweet Craft: Other.

Ingredients for making the cake:

Ingredients: 100 grams of wheat flour, 300 grams of eggs.

Seasoning: 100 grams of white sugar, 20 grams of vegetable oil.

Cake features:

Fluffy, soft, sweet and nutritious.

Teach you how to make cakes and how to make them delicious.

1.Crack the eggs into a bowl, add sugar, and stir vigorously with chopsticks in a small bowl (at least 20 minutes) to allow air to fully enter the egg mixture and become a thicker fluffy body.

2.Mix the flour and egg mixture, if there is flavor, mix 1 drop is better.

3.Apply an appropriate amount of vegetable oil to the mold (if there is no mold, you can use a small bowl instead).

4.Pour the mixed egg flour paste into the mold, steam it in the basket drawer or bake it in the oven.

Eggs, flour, and sugar are the main ingredients, which not only provide calories, but also contain rich high-quality protein. It is especially suitable for children to eat as a breakfast and can also be used as a snack for children.

Tip - Food Restraint:

Eggs: Eating with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.

Go to the cake shop and buy the ingredients and see how the cake shop owner makes it.

You should buy a recipe with drops on it.

Use cold water when stirring flour and eggs.

Turn] How to make rice cooker cake & Tricks (**).

Ingredients: 3 eggs, flour, milk, sugar, salt, oil.

That's all, no baking powder, soda, butter, all of which are used, it is definitely a safe and healthy nutritious food! If there is a baby at home, make it for him to eat, it is definitely safer than buying outside, and it is also suggested: if you give the baby to eat, you can replace the eggs with native eggs, hehe!

After preparing the eggs, separate the egg whites from the yolks and put them in two large bowls, preferably a large bowl for soup, and the bowl should be waterless and oil-free, remember!

Step 1 begins:

First of all, add a little salt to the bowl of egg whites, this is to make it easier to whip the egg whites, and another effect is to increase the sweetness.

Next, put another spoonful of sugar, just use the spoon you use to drink soup at home.

Then pick up the whisk and hit it clockwise, until the color is white and it is full of foam, and then add a spoonful of sugar.

Note: Pin a few paper clips on the whisk to get twice the result with half the effort! If you don't have a whisk, you can use 3 chopsticks, and that's all you need! For the sake of deliciousness, I fought it.

When it is like this, how to identify whether it is in place? There is a way: that is, turn the bowl upside down, and the beaten egg whites will not slip off, which means that your kung fu has arrived.

In fact, playing egg whites is boring at first, but when you are about to succeed, you feel very good! Hehe!

Prepare a bag of plain milk.

The egg whites have been beaten, put aside, and now come to deal with the yolks. In a bowl, add 2 tablespoons of sugar, 3 tablespoons of heaps of pointed flour, 6 level tablespoons of milk, and mix in the direction to combine. You will find that there are many gnocchi, which requires you to patiently squash it one by one, in fact, it is very simple, for the sake of deliciousness, fight.

After stirring well, that's how it drops!

Add the beaten egg whites to the bowl of egg yolk paste, note: do not add at once, add in two or three parts, stirring well. Also note that when stirring, don't stir clockwise like you whip egg whites.

After all the stirring is smooth, it is like this.

Next, you need to take out the rice cooker, preheat it, and it will be OK in about 40 seconds, and then brush a layer of cooking oil evenly in the pot.

Pour the well-mixed cake batter into the oiled rice cooker.

It's better to shake the table twice to get the bubbles out of it.

Cover the pot, press the cooking button, it will automatically jump to the state of keeping warm after 2 minutes, wait for 20 minutes, then press the cooking button again, wait for 20 minutes, open the lid of the pot, and the house will be full of fragrance (there is a note here: the air outlet of the rice cooker should be plugged with a towel).

My rice cooker is 500 watts, and everyone controls the time according to the actual situation.

To summarize the precautions for rice cooker cakes::

1. All utensils should not carry water or oil, and hands should be kept dry.

2. The egg white liquid should not be mixed with egg yolk liquid, otherwise it cannot be beaten.

3. Stir the egg whites quickly in a clockwise direction until they reach the bowl upside down and will not slip off. When adding the beaten egg whites to the egg batter, add them in separate batches, turning them up and down when stirring.

4. The rice cooker should be preheated, and the air outlet should be plugged with a towel.

Crisp pear chiffon cake.

Ingredients: 1 2 pears, 50 grams of cream cheese, 50 grams of butter, 110 grams of sugar, 2 eggs, 1 tsp lemon juice, 140 grams of cake mix, 1 tsp baking powder.

Method: 1. Wash and peel the pears and cut them into small pieces.

2. Heat the pan, add 50 grams of granulated sugar, gently shake the pot to let the sugar melt slowly.

3. When the sugar is completely melted, the syrup in the pan is brown.

4. Add the pear pieces, stir with a wooden spoon, turn off the heat after 2-3 minutes.

5. Soften the butter and cream cheese at room temperature and beat in a large bowl.

6. Add 60 grams of sugar, gradually stir in the egg whites, and beat well.

7. Add lemon juice and pear caramel and mix well.

8. Sift the flour and baking powder into a large bowl and mix well with a rubber spatula.

9. Pour the batter into the mold and smooth it with a rubber spatula.

10. Put the mold in the oven and bake at 170 degrees for 40-45 minutes.

11. Take it out and leave it for a few minutes.

12. Cut into appropriate sizes.

Fruit cake production method Ingredients:

Ordinary cake blanks, seasonal fruits Cake filling: 400g of whipping cream, 150g of powdered sugar, canned fruits (pineapple, peach, strawberry, kiwifruit, etc.) Method:

1.Wash the fresh fruit and cut it into pieces, and cut the ordinary cake blank into three equal parts. 2.

Mix the cream with powdered sugar and whip. 3.Spread the cream over the first slice of cake with a knife and sprinkle some canned fruit chunks on top.

4.Cover with a second slice of cake and spread a layer of cream on top. 5.

After covering the third slice of cake, spread the cake around with cream. 6.Place the prepared pieces of fresh fruit on the top layer.

Use cold water when stirring flour and eggs.

Beat the eggs and add sugar and a pinch of salt, then add sugar and a pinch of salt to the egg whites, stirring constantly. Remember to keep stirring in the same direction. It took about half an hour to reach a sticky state as white as milk.

Mix the flour, flour and a pinch of salt together.

Pour the batter into the cake tin. into the oven.

Minute. Temperature:

165 degrees.

When stirring the ridge flour and eggs, make the cherry mold skin with cold water.

The first recipe.

Ingredients: 150 grams of flour, 150 grams of sugar, 100 grams of butter, 50 ml of milk, 3 eggs.

Separate the egg white from the egg yolk, add sugar to the egg white (two-thirds of the total sugar) can add the sugar at one time, but I add it three times, beat it in one direction, and the egg white will not flow out if you turn it into a white foam, the cake is not good, because the egg white is not beaten enough, it is recommended to use a whisk!

Add sugar and milk to the egg yolk and stir well, then add the melted butter and stir well.

Put the flour in the whisked egg yolk paste, because the egg yolk paste is relatively small, I add it several times.

Add the flour egg yolk paste to the egg whites and stir well, preheat the rice cooker, coat it with oil (I left a little bit of the melted butter for coating), pour the cake liquid into the pan, and press the cook button. In less than 5 minutes, it will jump to the keep warm setting, let it keep warm for half an hour, then press the cooking button, and then jump to the keep warm setting.

The second recipe.

Rice cooker to make cakes.

Ingredients: 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.

During the peak season of fresh eggs, families can make some homemade cakes to eat as breakfast. Here's how:

Ingredients: 500 grams of fresh eggs, 350 grams of white sugar, 350 grams of refined white flour, 25 grams of baking powder, 25 grams of raw oil.

How to Operate: One. After the fresh eggs are shelled, add white sugar, and beat them evenly with three or four chopsticks, first light and then heavy, first slow and then fast, about 15 to 20 minutes, so that the liquid of the eggs can reach fermentation and foaming, thickening, milky white color, and the volume is increased by one and a half to two times compared with the original.

Two. Mix the baking powder with the flour, pour it into the egg mixture, and stir it into a uniform paste, not too much stirring, to prevent the flour from shrinking into lumps, so that the cake can reach looseness.

Three. Prepare a mold for steaming cakes, and a metal lunch box for general household use is also available. Apply a layer of raw oil to the bottom of the lunch box to prevent the bottom from sticking.

Then pour the stirred paste into the box and steam it in the pot. Steam the cake with boiling water for three minutes, wait for the crust of the cake, then reduce the temperature (you can add some cold water to the pot), steam for about 10 minutes, and the cake will be formed; Add heat until the cake is steamed. When it comes out of the pan, apply some cooked oil to the surface of the cake and serve.

Microwave chocolate petit four:

Ingredients: Make 10 small cakes.

Cake flour. 50 g egg yolks.

2 granulated sugars. 25 25 grams.

5 teaspoons of cocoa powder.

2 egg whites. 6 tablespoons of milk.

Method:1Place 10 paper cups for cakes in a microwave container of appropriate size (e.g. small glass bowls, etc.).

2.Sift the flour and cocoa powder together.

3.Pour the egg yolk into a bowl, add 25 grams of granulated sugar and milk, beat with a whisk until the sugar is completely dissolved4Add the flour and cocoa powder to the egg mixture and stir gently.

5.After the egg whites are slightly beaten until they are foamy, add the remaining 25 grams of granulated sugar and beat them with a whisk until they are beaten until they are turned into a meringue (the egg whites will not flow out if they are reversed) to make meringue frosting.

6.Meringue frosting is added to the batter in 2 portions and mix well.

7.Pour the batter into the cake tin and bake in the microwave for 1 minute each.

Ingredients: eggs, sugar, salt, low-gluten flour, corn oil, milk Method: 1. Beat the eggs into a stainless steel basin and add granulated sugar, put the stainless steel basin in hot water while heating and stirring until there are lines on the surface.

2. Sift the flour twice and add it to the egg batter, stirring and stirring.

3. Bring the milk to a boil, add corn oil and mix well, first take a small amount (about one tablespoon) of batter and add it to the milk and oil mixture and stir, then pour it back into the egg batter in a small basin and continue to stir until it is even.

4. Brush the baking mold with oil and sprinkle dry flour, knock off the excess dry flour, and then pour the egg batter into it.

The oven should be heated to 160 degrees in advance, about 30 minutes.