How to make a nice and delicious cake

How to make a delicious guy is too high, how to make a delicious guy is too high, and you may also go to learn, it is indeed high. Well, you can make delicious cakes in the store after cooking.

Foam cakes.

Foam cake is divided into angel cake and sponge cake, angel cake is to beat the egg white until it is foamy, add sugar to beat it until it is firm, then add flour and stir, then pour cream and milk and stir, and the baking can be completed. The main trick to sponge cake is to beat the whole egg and sugar together, then pour the flour and stir, then add cream and milk to stir, and send it to the oven. Mix well, then add the flour and other ingredients.

The flour and oil mixing is mainly to beat the oil and flour, then add dry ingredients such as sugar and milk powder, and then add other liquid materials to bake.

A delicious cake mainly depends on what materials you use, the color matching is coordinated, you can use some small accessories to decorate, and the uneven bottom can be blocked with fruit.

Strawberry cake. <>

Ingredients for 8-inch chiston cake: 5 eggs, 85 grams of yogurt, 55 grams of sugar, 10 grams of corn starch, 100 grams of low-gluten flour, 60 grams of corn oil.

Method: 1. Separate the egg whites and yolks, add corn oil and yogurt and stir well, sieve in low-gluten flour and mix well, add egg yolks and mix evenly for later use.

2. Make the egg white into a fisheye bubble, add white sugar and cornstarch and beat until you hit the head in advance, and the meringue is at a right angle.

3. Turn the oven on 130 degrees to preheat in advance.

4. Mix the meringue and egg yolk paste three times, pour it into the chiffon mold, shake it to the table a few times to exhaust it, put it in the middle and lower layers of the preheated oven, bake it at 130 degrees for 50 minutes, bake it at 150 degrees for 10 minutes, shake it out of the oven a few times, immediately turn it upside down, and let it cool and then demold and slice.

Strawberry jam: 350 grams of strawberries diced 50 grams of sugar, boil in a non-stick pan over low heat to thicken.

600 grams of iron tower whipping cream and 60 grams of sugar beaten into a hard cream.

Divide the cream into 2 parts, add strawberry jam in one minute and mix well, a layer of cake, a layer of strawberry sandwich cream, and so on, and finally spread the original cream on the surface of the cake and around it, put a circle of strawberries on top, and squeeze the cream around it.

Cake making is roughly:

Ingredients: high flour, whole wheat flour, 1 teaspoon dried yeast, sugar, 1 salt, warm water, butter.

1. Dissolve the yeast in warm water, put other ingredients other than butter together, knead into a dough, then add butter, and slowly knead into the dough.

2. Put the dough in an appropriate container, cover it with plastic wrap, and put it in a warm and moist place for the first fermentation, and ferment it to double the original size.

3. Take out the fermented dough, roll it round, and relax on plastic wrap for 15 minutes.

4. Take out the loose dough, knead it round, put it on the baking sheet, gently flatten it by hand, and then ferment it for a second time until it is about twice the original size.

5. After the secondary fermentation is completed, take out the dough, use a sharp knife, cross four knives on the top of the bread, and sprinkle a thin layer of whole wheat flour on the dough.

6. Preheat the oven to 200 degrees, the middle layer of the oven, about 20 minutes.

Egg yolk paste recipe: egg yolk 90g, corn oil 63g, milk 72g, cake flour 90g

Protein paste recipe: egg white 144g, sugar 108g, starch 9g, lemon juice 9g, production method. Method 1.

Step 1: Make the egg yolk paste and mix the corn oil and milk until emulsified.

Step 2: Add the sifted cake flour and stir well in a zigzag shape.

Step 3: Then add the egg yolks and stir well and set aside.

Step 4: Add the starch in the protein paste recipe to the granulated sugar and mix well.

Step 5Add the lemon juice from the meringue recipe to the egg whites and begin whipping the egg whites.

Step 6: Add sugar and starch in three steps. When the egg whites are hit to the fisheye bubbles, one-third of the sugar and starch are added for the first time.

Step 7: When the protein vesicles are transferred to dense vesicles, add one-third of the granulated sugar and starch for the second time.

Step 8: When the egg white is wrinkled, add the remaining one-third of the sugar and starch for the third time.

Step 9: Beat the eggplant egg whites until they are dry and hand-foamed.

Step 10Start mixing the batter, take out one-third of the egg white paste and mix well with the egg yolk batter.

Step 11Pour the batter into an 8-inch cake tin (raise the container to let the batter fall naturally), then shake the bubbles and start baking.

Step 12 150 on top and bottom heat, bake for about 45-50 minutes, and you can test whether it is cooked with a bamboo skewer.

Step 13 is to cool upside down from the oven, and remove the mold after cooling.

I realized that I had done something wrong before!