How to make a homemade cake, how to make a homemade cake

Home-cooked cakes can be made with a rice cooker, a more ordinary kind of pressure cooker. But to make it delicious. It should take a little effort to mix and mix well, and it takes a little effort to make it delicious.

The whole process does not touch hands, and it tastes better than cake.

Little Dora's birthday party [cake chapter].

Honey Cake Ingredients: 8 eggs, 180g sugar, 1 4 cups honey, 200g cake flour, 1 4 tsp salt, 2 tbsp salad oil.

Steps: 1Preheat the oven to 175 first.

2.Bake in the lower oven for about 50 minutes.

3.After warming the eggs and sugar, beat them with an electric whisk for about 3 minutes, and do not beat them like a regular sponge cake.

4.Add honey and beat for another 5 minutes until thick.

5.Sift in flour and salt, and stir thoroughly with a straight whisk, so you can rest assured that it will be stirred thoroughly.

6.Scrape the batter into the model and the surface is scraped flat.

7.Pick up the model and drop it a few times, shake the bubbles out, and you can bake it.

8.Okay, take it out and put it upside down on the cool rack, tear off the bottom paper, and slice it after it cools.

The home-cooked preparation of the cake is as follows:1. Ingredients: 300 grams of flour, 10 grams of egg yolk, 70 grams of egg white, 100 grams of cream, 50 grams of sugar.

2. Whip egg white: Add 70 grams of egg white to 50 grams of sugar and stir into a foam.

3. Make cake batter: Add 30 grams of egg yolk, stir well, then add 300 grams of flour, stir well, and make a cake.

4. Bake the cake: Put the cake base in the oven, bake at 170 degrees for 10 minutes, take it out, and spread 100 grams of cream.

Here's how to do it.

Ingredients: cake flour, milk, eggs, caster sugar, blended oil, white vinegar.

Steps: 1. Separate the egg whites from the egg yolks and open them in two pots. Put a little white vinegar in the egg whites and add all the sugar.

2. Whip at high speed until the sharp corners can be pulled out of the dry foaming state, and then turn to slow speed for one minute to make the egg white paste smooth and delicate.

3. Add the egg yolk to the blended oil and milk.

4. Stir evenly with a stirrer at low speed.

5. Sift the egg yolk into the cake flour.

6. Continue to stir well with a stirrer.

7. Take one-third of the beaten egg whites and add them to the egg yolk batter and use a rubberScrape over and toss

Uniform. 8. After pouring all the batter back into the beaten egg whites, stir evenly with a spatula to form a cake batter.

9. Pour the cake batter into the rice cooker with non-stick oil paper at the bottom, and shake the big bubbles with a light drop.

10. Press the button on the rice cooker and cover the air outlet of the rice cooker with a towel.

11. Then wait for the rice cooker to jump to keep warm.

12. Press the cooking button again after keeping warm for 20 minutes, then jump to wait for another 20 minutes after keeping warm, and repeat again, the whole heat preservation process is in 60 minutes, do not open the lid halfway.

Prepare the ingredients, separate the eggs, add the yolk with sugar.

Step 2 Egg separation, separate the egg whites, beat them into a coagulated shape, stir the egg yolk and pastry powder with milk, and then mix the egg whites in two batches gradually.

Step 3Step 3Step 3.

Pour into the mold, shake to create bubbles, and add black sesame seeds.

Step 4: Step 4.

Bake at 180 degrees for 25 minutes, or 160 degrees if you don't want to put on the heat.

Step 5: Step 5 is baked.

One of the characteristics of the self-made cake is that the egg flavor is particularly strong, which is not found in the cakes sold outside. When you eat it, you feel that this is the "real" cake. The cake on the outside is fluffy and fluffy, and I don't believe you know what is added.

The egg flavor is not at all, and it tastes like vanilla extract in your mouth. The cake is also fluffy, but it tastes firmer and more fragrant. Once you've learned how to make this home-style cake, you'll never have to go to a cake shop again.

The detailed production steps are shared below.

[Materials required].

6 eggs, 100 grams of flour, 20 ml of cooking oil, 120 ml of pure milk, 2 grams of yeast, 30 grams of sugar, lemon juice and white vinegar.

Production Steps] 1Prepare two clean basins without water and oil. Separate the egg whites and yolks. Be sure not to have water, it will affect the whipping, and it may cause the situation that it cannot be whipped.

2.When separating the egg whites and yolks, pay attention to the egg yolks, do not fall apart, and do not fall into the egg white basin, otherwise they will not be discharged. Look for fresh eggs so that the yolks don't fall apart.

3.Add 120ml of pure milk to the egg yolk bowl and stir well.

4.Add 20 ml of cooking oil, yeast, a few drops of lemon juice or white vinegar. Stir to combine. Lemon juice plays a role in removing fishiness, you can use white vinegar instead of white vinegar, and if you don't have white vinegar, use orange juice! Adding a little yeast makes it easier to digest and will also be fluffier.

Grams of flour are added in 2 portions, do not stir too hard to prevent gluten. Stir until viscous and done. Be careful not to push too hard, the cake made by the gluten is not fluffy.

6.Prepare the meat grinder, clean the inside and dry the moisture inside with a paper towel. Pour in the egg whites and add 10 grams of sugar. Whip until tiny bubbles appear.

7.Add 10 grams of sugar for the second time. Whip until the egg whites have visible lines.

8.Add the last 10 grams of sugar. Whip until stiff foam. That is, use a spatula to bring up a little egg cream, the egg cream is straight and will not bend. The inverted meat grinder, the state that the egg cream will not flow means that it is okay.

9.Add the meringue to the egg yolk paste and stir the batter with a stirring technique. Don't turn in circles, as this is easy to tendon and defoam.

10.Brush the bottom of the rice cooker with some oil and brush evenly. Pour in the evenly mixed batter, pour it all and shake it again to shake out the air bubbles inside, so that there are not many air holes in the baked cake.

11.Rice cooker select cake key. If you don't have it, just cook the rice button, and the time will be enough to cook for more than 35 minutes.

12.When the time is up, it can be baked directly.

Method 1. Raw material.

Cake ingredients mainly include flour, sweetener (usually sucrose), binder (usually eggs, gluten and starch can be substituted), cake emulsifier, shortening (usually butter or margarine, low-fat cakes will be replaced with fruit juice concentrate), gel powder, liquid (milk, water or juice), flavours and leavening agents (such as yeast or baking powder).

The production process. Use three chopsticks to prepare to beat the egg whites and hit a few times There will be big bubbles at this time to put the ingredients, in order to highlight the sweetness, put a little salt and a spoonful of sugar to continue to beat, continue to play, to a little thick when put a spoonful of sugar, continue to beat for about 15 minutes, it will become creamy, and the chopsticks will not fall off, this process is more critical, 15 minutes of continuous beating, put two spoons of sugar in the egg yolk, 3 spoons of flour with a sharp edge, 6 spoons of milk, stir well, Pour in half of the creamy egg whites (Note: Stir up and down, that is, stir from the bottom to the top instead of in a circle, stir well, then pour in the other half of the creamy egg whites, stir up and down.

Press the rice cooker button to preheat for 1 minute, then take it out, the pot is a little hot, pour in a little oil, and evenly coat the pot to prevent it from sticking. Pour in the stirred stuff and pop the pan a few times to pop the bubbles out.

Press the cooking button, about 2 minutes, it will automatically jump to the heat preservation gear, then cover the vent with a towel, stuff for 20 minutes and then press the cooking button, 20 minutes later, it's fine, after opening the lid, the pot is oiled, and it will come out as soon as it is poured, the bottom of the cake is darker, soft and delicious cake, and the cake is made.

Practice 2. Material.

1 cake flour: 120 grams.

2 Sugar: 45 grams.

3 Cream of tartar: 2 grams.

4 Bubble powder: 2 grams.

5 Cooking oil: 75 ml.

6 Fresh milk: 90 ml.

7 eggs, 4 eggs.

Method. 1 Add 2 grams of bubble flour to the flour and stir well.

2 Stir the oil and milk into a milkshake shape.

3 Pour the flour stirred into the oil and milk mixture, stir slowly, not too vigorously to avoid gluten in the flour, and stir wet.

4 Separate the egg whites from the yolks.

5 Add half of the sugar to the egg yolk and stir well, then pour into the batter. At this point, you can stir vigorously.

6 Beat the egg whites, add tartar powder (if you don't have it) and the remaining half of the sugar (if you beat it manually, you should divide the sugar into three beats) until you beat the dough chicken tail, beating the egg whites is the most critical process.

7 Add one-third of the egg whites to the batter and stir well.

8 Pour the batter into the remaining two-thirds of the egg whites, stir up and down, not too long and do not make circles, so as not to foam.

9 Pour the cake batter into the mold and gently shake the bubbles out, preheating the oven before that.

10 Heat up and down for 6 minutes, then add tin foil to prevent the surface of the cake from being mushy, then turn down the heat for 15 minutes, and then turn to the heat for 15 minutes.

If you want to learn how to make a home-cooked cake, you can go to a professional training school.

There are still many types of cakes, decorated cakes, birthday cakes, chocolate cakes, room temperature cakes, fondant cakes, pottery cakes, etc., cakes are diverse, how long to study, see how many kinds of cakes you want to learn, there is a one-month cake training course, and there are also three-month cake all-round training courses.

The method of home-cooked cakes is actually relatively simple, and I usually don't produce quality cakes that taste better.

Ingredients for homemade cakes:

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

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

How to make a home-cooked cake:

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 you don't have a 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.

1.Take 5 eggs, separate the egg whites, beat into meringue, stir and beat until they are dry and foamy.

2.Beat the egg yolk Heng foolishly, 5 egg yolks and 20 grams of caster sugar, beat until light yellow and light.

ml of salad oil is added to the cow to make the milk, 1 3 meringue is added to the egg yolk paste, added in three parts, be sure to stir evenly to the hood, no particles.

4.Preheat for 3-5 minutes, in the concentrated fire, up and down the fire 170, 40 minutes or so.

1 Chicken sentenced 5 laughing eggs--- egg yolk in the shell of the ant, and the egg white in the basin. Step 2: Put 100g of white stuffy sugar in a bowl of egg whites. Step 3 Beat the egg white and sugar mixture in a clockwise direction until it becomes mousse-like.

The home-cooked preparation of the cake is as follows:

Ingredients: milk, cake flour, eggs, baking powder, whipping cream, salt, cooking oil, sugar.

Tools: oven, cake mold, whisk.

1. Separate the egg yolk and egg white, put the egg white into a clean basin without oil and water, put the egg yolk into a basin Kaimeng and add milk and corn oil, and beat it into an emulsified shape with a finger sun whipper, which is enough to beat evenly.

2. After stirring well, add corn oil and mix well, then add white sugar, stir well until the white sugar melts.

3. Sift in low-gluten flour, the flour must be sifted, so that the baked cake is delicate.

4. Put the mixed batter aside for later use, add baking powder, salt, and white sugar to the egg whites three times, add the egg whites to the bubble state for the first time, add the egg whites for the second time and beat them until they are swollen and thick, and add the egg whites for the third time to have lines and thickness.

5. Beat the batter until the mixer lifts it into a triangular state, and the lines do not disappear.

6. Add the egg whites to the batter three times, and quickly stir evenly each time, remember to stir, do not make circles to avoid protein defoaming.

7. Stir the cake batter evenly, and at the same time lift the oven to 150 degrees and preheat it for 10 minutes, pour the cake batter into the mold, and shake it lightly a few times to eliminate the bubbles inside.

8. Put it in the oven, bake at 150 degrees for 50 minutes, when the time is up, lift the cake from 10 cm high and put it down, shake it a few times and immediately turn it upside down, and automatically demold it after cooling, cut it into small pieces and enjoy it.

Summary. 1. Five eggs and 150 grams of sugar are needed. Beat the eggs into a clean basin, the basin is dry, there is no water, I made it relatively simple, the egg whites and yolks are not separated, prepare 150 grams of sugar, and add the sugar in three parts.

2. Beat the egg liquid with a whisk, beat it for eight minutes with the fastest, add the sugar in three times in the process of beating, and when the beating can lift some, it can be dropped without disappearing immediately. 3. Eighty milliliters of milk and fifty milliliters of corn oil, pour the milk corn oil into a clean bowl, stir with chopsticks, stir until the milk and oil are completely melted together, stir yourself for about five minutes, and keep stirring with chopsticks for these five minutes. 4. Prepare 120 grams of cake powder, sieve it evenly into the beaten egg liquid, stir it up and down, don't use too much force, try not to draw circles, the cake made so is not soft, stir gently for three minutes, and add the cake powder twice, so that it is not easy to appear gnocchi.

5. Preheat the oven, pour the batter into the mold, shake it to let the bubbles inside pop out, and bake in the oven for 30 minutes. Place the baking tray in the bottom compartment, and bake it up and down, and set the time for 30 minutes.

I am the teacher who asked the question and answer question, and as far as I know, the homely recipe for cake is as follows:

1. Five eggs and 150 grams of sugar are needed. Crack the eggs into a clean basin, the basin is dry, there is no water, I make it relatively simple, the egg white posture of this egg yolk is not separated, prepare 150 grams of sugar, add the sugar in three times. 2. Beat the egg liquid with a whisk, beat it for eight minutes with the fastest, add the sugar in three times in the process of beating, and when the beating can lift some, it can be dropped without disappearing immediately.

3. Eighty milliliters of milk and fifty milliliters of corn oil, pour the milk and corn oil into a clean bowl, stir with chopsticks, stir until the milk and oil are completely melted together, stir for about five minutes, and keep stirring with chopsticks in these five minutes. 4. Prepare 120 grams of cake powder, sieve it evenly into the beaten egg liquid, stir it up and down, don't use too much force, try not to draw circles, the cake made so is not soft, stir gently for three minutes, and add the egg cake powder twice, so that it is not easy to appear gnocchi. 5. Preheat the oven, pour the batter into the mold, shake it to let the bubbles inside pop out, and bake in the oven for 30 minutes.

Place the baking tray in the bottom compartment, and bake it up and down, and set the time for 30 minutes.