How to make watermelon cake? How to make cakes?

The watermelon cake preparation is as follows:1Prepare a watermelon, as many sizes as you like.

2. Cut the two ends of the watermelon, take the middle part, peel off the skin, and shape it into a cake blank.

3. Add granulated sugar to the animal butter, and you can add coloring according to your liking.

4. Surround the watermelon with white cream and make it like a cake.

5. Decorate the watermelon cake according to your own creativity, then put it in the refrigerator for 20 minutes and then cut it.

Watermelon, a watermelon plant of the Cucurbitaceae family, has the reputation of "the king of midsummer".

Watermelon is an annual vine, with thick stems and branches, thick tendrils, pubescent pubescence, thick petioles, densely pubescent, papery leaves, triangular ovate outline, white-green, large, nearly spherical or oval, fleshy, juicy, and smooth skin.

The arrival of the cool summer reminds me of the refreshing and delicious watermelon. Its juicy melon flesh is as red as sand, sweet and relieves the heat. I used watermelon-red natural cranberry fruit powder and Japanese Qinglan matcha powder to make a watermelon cake for one person to satisfy the baby's cravings.

This natural and healthy, fruity shaped small cake is loved by babies.

Ingredients. 40 grams of cake flour.

2 eggs. 30 grams of corn oil.

40 grams of caster sugar.

30 grams of water.

A few drops of lemon juice.

3 grams of cranberry fruit powder.

Qinglan matcha powder 2 grams.

Number of diners: Step 1

Ingredients: 40 grams of low-gluten flour, 30 grams of corn oil, 40 grams of caster sugar, 30 grams of water, 2 eggs, 3 grams of cranberry fruit powder, 2 grams of Qinglan matcha powder.

Put two egg yolks, corn oil and water into the egg beating bowl and stir well.

Sift in the low-gluten flour and mix until smooth without dry powder.

Divide the egg yolk paste into 2 equal parts, add 2 grams of Qinglan matcha powder to one part and 3 grams of cranberry powder to the other part, and mix well.

Add a few drops of lemon juice to the egg whites, add caster sugar in 3 portions, and beat until firm and foamy.

Divide the egg whites evenly into the two egg yolk pastes and mix well.

Brush the 6-inch round rainbow cake mold with oil, pour in the cake batter, ** out of large bubbles, put it in the middle layer of the preheated oven, bake at 180 degrees for 13-15 minutes, and the aroma can be baked.

Turn the baked cake slices upside down, cool and remove the mold.

With the help of a mold, a ring-shaped matcha cake is printed on the cake slice.

Then use the same mold to print an equal-sized circle on the cranberry cake slices.

Set the cranberry cake slices into the matcha cake ring and place the black sesame seeds to complete the watermelon cake.

Tips: Cranberry fruit powder can be replaced with red yeast rice powder, the red color is more obvious, but red yeast powder has no fruity flavor, and the taste is not as good as that of cakes made of cranberry fruit powder. 2. Try to choose sharp molds for printing circles and rings, so that the incisions are neat and beautiful, and the finished product is more beautiful.

Ingredients: 6 eggs, 100 grams of sugar, 64 grams of orange juice (fresh orange), 32 grams of corn oil, 8 grams of red yeast powder, 64 grams of low powder, 20 grams of butter, 20 grams of powdered sugar, 7 grams of matcha powder, 2-3 spoons of water, 20 grams of egg white.

Excipients: whipped whipping cream to taste, a pinch of melted chocolate.

Watermelon cake].

1.First of all, to make red yeast yeast chiffon, the materials required:

4 eggs, 60 grams of sugar, 64 grams of orange juice (fresh orange), 32 grams of corn oil, 8 grams of red yeast rice, 64 grams of low flour.

Egg yolk and egg whites separate.

2.Add a few drops of white vinegar or lemon juice to the egg whites, and add sugar in batches until they are hard to foam.

Take 1 3 egg whites and add the egg yolk paste, mix well with the method of cutting and mixing, then take 1 3 egg whites and add the egg yolk paste, pour the egg yolk paste back into the egg white basin and mix well.

Mix like a stir-fry, don't scrape the rings. so as not to get tendoned.

Preheat the oven at 140 degrees and bake for 50-60 minutes.

After baking, it is upside down and cooled for later <>

3.The dark texture on the watermelon skin: 20 grams of butter, 20 grams of powdered sugar, 15 grams of low powder, 5 grams of matcha powder, 20 grams of egg white.

After the butter is softened at room temperature, add powdered sugar and use a spatula to smooth it out, then sieve into the powder, slowly mix it with the method of cutting and mixing, and then beat the eggs, do not need to beat, add them to the very thick butter batter in batches, after adding the egg whites, the texture is soft, and the batter is very thick when the egg whites are not added at the beginning.

4.After mixing, pour into the piping bag, spread a high-temperature tarpaulin on the baking sheet, cut small openings in the piping bag, and squeeze out about 6 or 7 straight lines of uneven thickness, each of which has a different thickness, that is, a line has a thick and a thin line.

5.Then use chopsticks to draw the lines, that is, draw the lines perpendicular to the batter line. Place in the refrigerator for later use.

6.Two eggs, sugar 20 20, low powder 30, matcha powder 2 grams, 2-3 tablespoons of water.

Separate the egg yolk and white, and beat the egg yolk with 20 grams of sugar. Mix matcha powder with 2 tablespoons of warm water, add to the egg yolk and sift in the low powder.

Add 20 grams of sugar to the egg white until it is hard and foamy, mix it with the egg yolk paste, pour it into the dark batter in a baking dish, smooth it out, shake out the bubbles, and bake at 180 degrees for 15 minutes.

7.After the red yeast chiffon is demolded, it is used upside down, this surface is relatively flat, and there is no epidermis, and the color is very red.

Cut the watermelon skin sponge into three strips according to the height of the chiffon, and cut the edges together and paste them on the periphery of the chiffon.

Spread a little whipping cream between the chiffon and the sponge, and it won't be exposed.

Then make some chocolate and draw a watermelon seed. OK.

Material. Favorite fruits: Prepare an appropriate amount of oval watermelon, 1 cherry, an appropriate amount of grapes, an appropriate amount of strawberries, 1 pack of toothpicks, and 1 ice cream scoop according to personal preferences.

Method. step11

Wash the oval watermelon.

step22<>

Cut the watermelon back and forth such as**. step33

A large piece of watermelon has been cut in the middle. Use a knife to cut circles around the top to bottom edges of the circumference.

step44

Cut it out with a knife.

step55

Take out the watermelon. As a cake body.

step66

Mould with biscuitsAdd 2 more pieces of watermelon before and after. Slice and press out favorite shapes.

step77

Pressed watermelon shape. Use toothpicks to decorate the watermelon cake body.

step88

Decorate with some watermelons to match the occasion. It's a summer cool and low-sugar cake!

Ingredients: 4 eggs (yolks and whites separated), 4 tablespoons of sugar, 3 tablespoons of flour, 6 tablespoons of milk, seasoning: appropriate amount of salt, appropriate amount of oil, auxiliary equipment: an ordinary white porcelain spoon, 3 chopsticks.

Method 1, use 3 chopsticks to beat the egg whites, it doesn't take long to make a foam (in order to highlight the sweetness, you can put a little salt), put a spoonful of sugar, keep beating until it is a little thick, and then put a spoonful of sugar, and then continue to beat ......After about 15 minutes, it will become creamy, and the chopsticks will not fall off, which is a critical process, and it is a little painful not to stop.

2 Egg yolks, 2 tablespoons of sugar, 3 tablespoons of flour and 6 tablespoons of milk.

3 Pour in half of the creamy egg whites and stir (up and down instead of in a circular motion).

4 Stir well, pour in the other half of the creamy egg whites, and stir up and down.

5 Press the rice cooker button to preheat for 1 minute, take it out, the pot is a little hot, pour in a little oil and evenly coat the pot to prevent it from sticking.

6 Pour in the stirred stuff and squat a few times to shake the bubbles out.

7 Press the cook button, it will automatically jump to the keep warm gear after 2 minutes, then cover the vent with a towel and stuff it for 20 minutes, then press the cook button, and it will be ok after 20 minutes.

This cake doesn't need to beat eggs, it's very simple and quick to make, the skin is crispy, it's particularly delicious, especially when it's just baked, it's hot and delicious, and the cake paper cup I use here is small! So baking for 30 minutes is enough to cook, and this recipe can't omit baking powder!

Ingredients: 4 eggs.

Butter 149 grams.

Salt 3 grams. Icing sugar 162 grams.

Milk 41 grams.

270 grams of cake flour.

Baking powder 8 grams.

Preparation of fragrant muffins.

Melt the butter in insulated water and set aside.

Add powdered sugar and salt to the whole egg mixture, beat at low speed until you can't see the powdered sugar particles, add the melted butter, and beat until the butter is combined.

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Add milk and beat until combined.

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Sift cake flour and baking powder into it, and use a spatula to stir until the cake batter is free of particles, please click to enter **Description.

Fill the cake batter into paper cups for seven minutes.

Put it in a preheated oven, bake at 160 degrees for 30 minutes, please click to enter **Description.

Cut out of the oven. Please click Enter a description.

Tip: Butter can be softened in the microwave to a liquid state.

Tools to prepare::

1. 2 stainless steel trays for beating eggs (the larger egg bowl is used to beat the egg whites, and the smaller ones are used to beat the egg yolk and mix the egg yolk paste afterwards).

2. Egg separator: used to separate egg whites and egg yolks.

3. Flour sieve: used to sieve the small flour particles in the flour.

4. Electronic scale.

5. a measuring cup. 6. Cake mold with live bottom.

7. Manual egg beater and electric egg beater.

8. Rubber spatula: used to mix batter.

Ingredients: 5 eggs.

Cake flour 90 grams.

80 grams of caster sugar (50 grams for whipped egg whites, 30 grams added to egg yolks).

Pure milk 50ml

Salad oil 50ml

The preparation of Nanyang Master Cake.

Meringue: Put 5 egg whites in a slightly larger egg tray and beat the cake with an electric whisk until coarse and foamy in the oven.

Add 1 3 caster sugar (a total of 50 grams of granulated sugar) to the egg white, turn to medium-high speed and beat until the fine foam is fine, then add 1 3 caster sugar, turn to high speed and continue to beat until it can show a texture in the oven to make cakes.

Finally, add the rest of the sugar and continue to beat until it is dry and foamy, that is, when the whisk is lifted, the egg whites can pull out a short, upright sharp corner oven to make cakes.

Egg yolk paste: Put 5 egg yolks and 30g caster sugar in a separate egg beating tray and beat well with a manual whisk until the egg yolk is lighter in color and make a cake in the oven.

Then add 50ml of salad oil while stirring (corn oil can be used instead), and then add 50ml of milk to the oven while stirring to make the cake Step 5

Finally, sift in 90g of cake flour and slowly stir until smooth and smooth in the oven without particles to make a cake.

After the egg yolk paste is stirred, take 1 3 meringue into the egg yolk paste plate and mix well with a rubber spatula; Then take 1 3 meringue into the egg yolk paste pan, stir evenly with a rubber spatula and make a cake in the oven.

Finally, pour all the batter from the egg yolk batter pan into the remaining meringue pan, and mix well until smooth and fine, and make a cake in the oven without particles.

Pour the batter into the 8-inch round cake mold, gently sip it on the tabletop, and shake the large bubbles in the cake batter out of the oven to make a cake.

Preheat the oven for 10 minutes, put the cake in the middle of the preheated oven, top and bottom heat, 170 degrees, 40 minutes to make the cake in the oven.

When the cake is baked, immediately take it out with heat-insulated gloves, put it on the table and sip it a few times, then turn it upside down on the grill, and when the cake is completely cooled, you can remove it from the mold (you can use props to remove the mold) to make the cake in the oven.

Chocolate cake.

Chocolate cake refers to a grease cake that contains cocoa powder or chocolate.

Dark chocolate is beneficial because the cocoa powder used to produce chocolate contains a bitter substance called "flavanols," which are superior antioxidants that have heart disease prevention and anti-cancer effects. Its antioxidant power is 3 times that of milk chocolate and 4 times that of black tea. The darker the chocolate, the more antioxidants it contains, but it's just a little bitter in taste.

On the other hand, all chocolate contains a lot of fat, sugar and calories, and excessive consumption also has certain adverse health effects, so you should also pay attention to the appropriate amount when eating dark chocolate.

Ingredients: 180 grams of dark chocolate, 90 grams of butter, 30 grams of flour, 3 eggs, 60 grams of sugar, rum (5 ml).

Method: 1. Smear butter on the mold and wrap the bottom of the mold with tin foil (because I use a mousse ring);

2. Separate the egg white and egg yolk, put the egg white in a clean basin without oil and water for later use;

3. Mix chopped chocolate and butter in a basin, melt it with hot water, and use a whisk to shine it;

4. Sieve the flour and stir well; ......

Rice cooker cakes.

Ingredients: (Note: A large spoon refers to a ceramic spoon from which the soup is drunk.) A little is a little bit, there is no measuring tool, and it is pinched by hand. ）

1. 3 eggs, 3 tablespoons of low-gluten flour (full of big spoons like a hill), 3 tablespoons of sugar (3 tablespoons of flat), 3 tablespoons of oil and water (can be replaced by milk), 1 tablespoon of cornstarch, and a small point of baking powder by hand.

2. Separate the egg yolk and egg white, and put them in a clean container without water and oil.

3. Make egg yolk paste: aStir half of the sugar and water until the sugar dissolves in water.

c.Add the sifted flour (flour, cornstarch, baking powder mixture) in batches and stir well.

d.Add the egg yolk and mix well with the flour paste to form the egg yolk paste.

4. Beat the egg whites

a.Add a few drops of white vinegar to the egg whites and beat in one direction until coarse bubbles appear.

b.Add sugar in three times until rigid foaming. (Hard foaming logo: can pull out a firm small sharp corner, can insert the small spoon without pouring, and the container does not fall down with the egg liquid).

5. Take one-third of the beaten egg whites and stir with the egg yolk paste (stir from the bottom to the top), then take one-third and continue to stir, then pour the egg yolk paste into the remaining one-third of the egg whites and finally stir all (remember, the stirring technique is from the bottom to the top).

6. Pour the stirred paste into the preheated rice cooker, pat the rice cooker a few times to eliminate air bubbles, press the cooking button, and wait patiently after jumping to keep warm. This process depends on the different power of the rice cooker and different, some rice cookers have high power, that time to cook the rice for half an hour, the small power of the rice cooker to cook rice several times, but do not press the rice button frequently, jump to the heat preservation to keep it for 20 minutes and then press the cooking, or will not paste the bottom,