How to make a cake easily, how to make a cake in a simple way?

Put 3 eggs and sugar in a large container. (It is better to choose an iron basin for the container).

Stir with a whisk until it is white and foamy, note that it must be stirred sufficiently, otherwise it will affect the quality of the cake.

Mix the flour and baking powder well, slowly pour in the egg mixture, stirring gently to allow the egg mixture to mix well with the flour.

Pour the melted butter into the stirred batter and stir well. Then pour the batter into the baking tray and shake the baking tray a few times on the table to make the batter surface flatter.

Place the baking tray in a preheated oven and bake at 200 degrees for 15 minutes. After 15 minutes, the cake can be removed.

Master these points, and the cake will definitely be successful! The steamed cake was especially delicious!

The sound and fragrance have arrived, and the delicious lingers.

Ingredients: 160g of plain flour, 150ml of milk, 60g of sugar, 60g of oil, 2g of yeast, vinegar (white vinegar is also available), dates, raisins (favorite dried fruits are OK).

Step 1: Process the egg whites, egg yolks. Beat the eggs into a bowl, and place the egg whites and yolks in two separate bowls. Add 60g of cooking oil and 150g of milk to the egg yolk, stir and beat.

Then sieve 160 grams of ordinary flour into the bowl, stir evenly with a shovel, stir until the flour has no particles and set aside, the shovel is delicate and silky

This step must be stirred, do not stir, stirring is easy to make the flour strong, and the cake is not tender).

Process the egg whites. Add a few drops of vinegar to the bowl (white vinegar, balsamic vinegar can be, not too much), to remove the fishiness, but also to help fermentation, add the prepared 60 grams of sugar, add the sugar in 3 times, the egg white is quickly beaten with an electric whisk until there are big bubbles, add the first white sugar, continue to beat quickly, stir until the egg white has a delicate feeling, add the sugar again, quickly beat again until the egg white has a sense of layering, add the remaining sugar, stir until the meringue can not be poured out of the bowl, and the meringue is ready.

Step 2: Make the cake. Add half of the meringue to the finished egg yolk liquid, stir evenly with a spatula, this step must be stirred evenly, stirring is easy to break up the bubbles in the meringue, affecting the cake proofing.

After mixing evenly, pour the egg yolk and meringue mixture into the remaining meringue, stir well again, and set aside.

Step 3: Prepare four small bowls, spread oil blotting paper in the bowl, put the prepared dates and raisins, pour the finished cake liquid into the bowl, about 1cm away from the bowl mouth, each small bowl is covered with high-temperature plastic wrap, and put it on the cage drawer for later use.

Step 4: Boil water in the pot, after steaming on the water, put the cage drawer in the pot, just like steaming steamed buns, steam for 35 minutes, turn off the heat and simmer for 5 minutes, and then you can get out of the pot. Turn the cake upside down in a small bowl and serve.

This does not necessarily have to be noticed, the small bowl is just out of the pot, it is very hot, pay attention to safety.

The delicious and delicious small bowl of steamed cake is ready, upside down in the bowl, raisins, dates on top, just like the date cakes sold in the market, soft and delicious, especially fragrant. My children love to eat very much, and they can eat 2 cakes just out of the pot in a while. Friends who like it can try it themselves at home, the method is simple, no need for too many molds, and novices will learn it as soon as they learn it.

Let's start by preparing a basin without oil and water, beating seven eggs in it, and adding 150 grams of white sugar to it.

2. Beat the whole eggs. Turn on the whisk at high speed and beat the eggs. Generally, it can be beaten at high speed for 4 minutes, at this time, the volume of the egg liquid has almost changed to three times the original size, and the color has also changed to a whitish color.

3. After beating the egg mixture, add 150 grams of low-gluten flour to the egg mixture, and the flour should be sifted before adding, so that the cake will be more delicate.

4. After adding the flour, the whisk continues to turn on the high-speed beating time for 30 seconds, and the flour is beaten to a relatively uniform state.

5. Brush a layer of oil on the inner liner of the rice cooker, which will make it easier for us to demold later.

6. Pour the beaten batter into the rice cooker from a high place, and shake it a few times after pouring it to shake out the large bubbles inside. Then turn on the rice cooking button, and the rice cooker with cake function can directly press the cake button. When the rice cooker jumps to the keep warm button, it takes about an hour, we cover the air outlet with a towel, and then continue to let the cake simmer in the rice cooker for 20 minutes to let the cake cool naturally in the rice cooker.

In this way, it is not easy to cause the finished cake to suddenly shrink and collapse due to cold.

7. After simmering for another 20 minutes, open the lid of the rice cooker, and you can see that the cake inside is still very good.

Pour the cake out of the rice cooker and the entire cake is baked to a nice golden brown on the sides and bottoms.

Cut it open and look at the inside, it is very fluffy and soft, and full of elasticity.

Can be made with a rice cooker. The cake is very simple and easy to learn, first prepare the white noodles, then add two eggs, add a little sugar, add a little baking powder, add a little milk. Put it in the rice cooker after 40 minutes and press the keyboard to make a delicious cake.

If you don't have an oven at home, I recommend using a rice cooker to make cakes that are simpler, and you can search for tutorials on the Internet and make them very tasty.

The easiest way to make cakes now is to stir them directly with eggs and flour, and then make them later.

Ingredients: 100 grams of flour.

Eggs 4 pcs.

Pure milk 1 box of 125ml

Peanut oil to taste.

Sugar: Appropriate amount.

Separate the eggs and egg whites and place them in separate bowls.

Beat the egg whites. If you need to use a whisk, it is recommended to use an electric whisk. Until the egg whites are creamy, they will not fall off when you lift them quickly.

Flour stirred. Add an appropriate amount of sugar and prepared flour to the egg yolk and pour in the remaining 125ml of milk. Stir well with chopsticks, then pour the already beaten creamy egg whites into it and stir again.

Preheat the rice cooker. Press the key to cook the rice and heat it slightly. Pour in a little oil, cooking oil is fine. Shake the liner so that the oil evenly coats the inside of the pan.

Clay cakes. Pour the stirred flour paste into the rice cooker and stir the pan a few times to let the bubbles come out. Then cook the rice button, it will jump to keep warm in about 2 minutes, then cover the vent with a towel, simmer for about 20 minutes, and then you can get out of the pot.

Remove from the pan. Prepare a pot or mat, turn the pot upside down, and pour out the cake. The cake is made.

Separate the yolks and whites first. Then use an egg whisk to beat the egg whites, add an appropriate amount of sugar in several times, and then beat until the egg whites become big foam and will not fall off when picked. Then use 100 grams of flour to sift into the egg yolk, add an appropriate amount of sugar, milk powder, and beat it with a whisk until thick.

Divide the beaten egg whites several times into the egg yolk bowl and stir well.

How to make a cake simply.

1.Separate the yolks and whites first.

2.Beat the egg whites with an egg beater, add an appropriate amount of sugar several times during the beating process, and then beat until the egg whites become big foam and will not fall off when picked.

3.Then use 100 grams of flour to sift into the egg yolk, add an appropriate amount of sugar, milk powder, and beat it with a whisk until it is very thick.

4.Divide the beaten egg whites several times into the egg yolk bowl and stir well.

5.Put the stirred egg batter into the cake mold, preheat the oven to 150 degrees at this time, then put it in the oven at 150 degrees, and time it for 50 minutes to bake.

1.Pour the egg whites of 4 eggs into a bowl, beat the egg whites with 3 chopsticks, beat the egg whites, add a spoonful of sugar, and beat until it is a little thicker, then add another spoonful of sugar, and then continue to beat, and repeat this for about 15 minutes, and it will become creamy.

2.Put two spoons of sugar in the egg yolk, 3 spoons of flour and 6 spoons of milk, stir in half of the creamy egg white, stir up and down evenly, pour in the other half of the creamy egg white, and stir up and down.

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

4.Pour in the stirred things, shake the bubbles out, press the cook button, wait for the automatic jump to the keep warm, cover the vent with a towel and stuff for 20 minutes, then press the cook button and cook for 20 minutes.

Butter 110g

Chocolate 120g

3 eggs.

Cake flour 50g

Method steps.

Melt the butter and chocolate in water.

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Beat in the eggs, stir well, add the sifted cake flour and stir well.

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Squeeze into molds and bake in the oven at 155 for 9 minutes.

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Let stand for 5 minutes, remove from the mold and sprinkle with powdered sugar.

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It is summarized as follows. Please click Enter a description.

Here's how to make a cake:

Tools Ingredients: 120 grams of low-gluten flour, 60 grams of white sugar, 6 eggs, 3 5 drops of white vinegar, 80 grams of pure cow mu manuscript grandmilk, 20 grams of edible oil (corn oil), a rice cooker, and a stainless steel basin.

1. Beat 6 eggs into a stainless steel basin, drop a few drops of white vinegar, and you can start beating the eggs until the egg liquid starts to be a little sticky.

2. After the egg liquid is viscous, add 60 grams of white sugar, and then continue to beat until the egg bubbles (very viscous, and it will be drawn when pulled).

3. Add 120 grams of low-gluten flour and 20 grams of cooking oil (or corn oil is more fragrant than pure milk, and then stir well.

4. Coat the bottom of the rice cooker with a layer of oil, and then Xunlian pours the beaten Jingzhong cake liquid into the rice cooker.

5. Pick up the rice cooker and shake it a few times, shake the bubbles out and turn on the steaming mode, and after 10 to 15 minutes, the cake will be ready.

Here's how to make the cake:Ingredients: 4 eggs, 60 grams of cake flour.

Excipients: 50 ml of milk, 50 grams of cooking oil, 60 grams of sugar, 3 drops of white vinegar.

1. Prepare all the materials.

2. Egg whites are separated, in which egg whites and egg yolks are packed separately, and the container cannot be stained with a little water.

3. Beat the egg whites, which is the most important step. The container should not have any water at all, drop 2-3 drops of white vinegar, first beat with an electric whisk at low speed until there are small bubbles, then put 20g of sugar and beat it three times, and finally beat it to the shape of a fingertip.

4. Mix the egg yolk, milk and oil together, then add flour to make egg batter.

5. Stir the whipped egg whites with the egg batter three times, roll them up and down, and finally make an egg mold.

6. Put the egg batter in the oven when it is ready. Shake it a few times to shake the bubbles out.

7. Preheat at 150 degrees for 5 minutes, then bake at 170° for 20 minutes.

How to make a fluffy and delicately organized cake? Gather the experience of baking experts, remember the following six tips, and friends who want to learn cake will run into fewer walls in the future.

1.Refrigerate eggs and butter and do not use immediately.

When using refrigerated butter, it needs to be softened at room temperature, and the eggs must be treated in the same way to allow the eggs to return to room temperature before trying. Otherwise, it is easy to have uneven emulsification when mixing materials. If you don't have the patience to wait or don't have enough time, you can cut a few knives on top of the butter and put it in the microwave over low heat, checking every 5 seconds to see if it warms up.

Soak the eggs in a bowl of warm water for 10-15 minutes.

2.Measure the flour correctly.

Electronic scales are essential in baking weighing, but many baking experts are also accustomed to weighing materials with a measuring spoon. So, in addition to using electronic scales, how to use a measuring cup to measure the right amount of flour?

Use a small spoon to scoop the flour into the measuring cup, and then use a knife to scrape off the excess flour. Don't measure the flour directly from the flour bag with a measuring cup, as the measured flour will be denser – so it looks like a cup on the surface, but it's actually more. This will allow the amount of flour to be used in excess of the amount specified in the recipe.

3.Use a brush to grease the baking tray to prevent it from sticking.

Using a brush to brush is more even than simply pinching a piece of butter. Just dip the brush in the softened butter and brush it to the bottom and walls of the pan, or continue to brush on top of the pan if you have a sheet of paper.

4.Try to place the baking sheet in the middle of the oven.

If you are using multiple baking trays or molds to bake at the same time, do not touch each other or the walls of the oven, and try to place the baking trays in the middle of the oven to make the temperature more accurate and the color more uniform. For some cake recipes, you can also turn on the hot air function of the oven to evenly spread the temperature throughout the inside of the oven.

5.Turn the baking tray in a direction during the baking process.

Wait until the cake is basically baked (about 2 3 times to avoid the collapse of the cake surface), take out the baking tray and turn it in another direction before baking, so as to ensure that the cake is baked evenly on all sides.

6.Flip the cake to cool.

Cool the cake top side down. This will make the top of the cake flat, making it much easier to stack when making multi-layer cakes – if the top of the cake is still a little curved, you can use a serrated knife to flatten it.