Why are the cakes they sell so yellow I can t do anything at home 10

1. Work 1, a rice cooker.

2. A hand agitator (electric one is better).

3. Two large bowls.

2. Materials: 1. 4 eggs.

2. 100 grams of flour (10 grams of starch are added to it, which can reduce the gluten of the dough, and it is better to use cake flour).

3. 100 grams of sugar.

4. Raisins and other flavors can be added with a small point, or not added.

3. Production: 1. Put the egg yolk and egg white into two large bowls separately (this method can shorten the whipping time and is suitable for manual mixer).

2. Put 1 3 sugar into the egg yolk and 2 3 into the egg white.

3. Whip the egg yolk and stir it into a light ** (I usually stir it for 1 minute).

4. Whip the egg whites into a creamy shape (beat until the egg whites are able to rise up in the tip of the hand, this time can be long, beat until there is no egg liquid in the bowl, this step directly depends on the quality of the cake, if there is still egg liquid in the bowl, the cake will not swell, and become an egg cake).

5. Put the flour (sifted) into the egg yolk, stir gently (stirring too hard will cause gluten in the dough and affect the quality of the cake), and after stirring, you will find that the dough is all together (don't worry about it, I never add water).

6. Put the egg whites into 5 and stir evenly (you can't use a stirrer, the method is to use your hands to scoop up from the bottom of the bowl, repeat a few times and turn the direction, after about 2 minutes, you will find that the dough in 5 and the egg whites have become a paste, and then it's almost the same).

7. After the egg mixture is ready, you can smear a layer of oil on the inside of the rice cooker and pour the egg mixture into it. Cover the lid, press the rice cooker "cook" button, I don't know why it jumped to keep warm in about 5 minutes, waited for 2-3 minutes, pressed the cooking rice again, and jumped again after a few minutes, at this time you can smell the fragrance of the cake, open the lid, the surface is shallow**, a little taller than the original, poke it with chopsticks, if you can poke it, and the chopsticks do not stick to the egg pulp, it means that it is okay. Take out the pot and flip it, and the cake can be brought down, and the bottom should be a little deep**.

8. After cooling, you can decorate it with whipped cream. It's also OK if you eat it directly!

Fourth, the description: the cake introduced by the couple does not add any additives, all rely on the egg white swelling to affect the quality of the cake, the taste is first-class, the ratio is 2:1:1--- eggs, sugar, noodles, must be fully beaten egg white.

Your cake won't be just eggs and flour, right? The cakes sold outside are fragrant, and some of them will put essence into them. Material:

Cake flour. 80g, baking powder.

5g, eggs.

2 pcs, milk.

80ml of sugar, a little oil.

Cake preparation (without oven.

Ingredients: self-rising flour, 5 eggs, granulated sugar, baking powder, butter (or butter), milkMethod: 1) Separate the egg whites from the yolks.

2) Egg yolk + sugar, beat evenly.

3) Egg white + sugar, play a little longer. This is an important step that requires a certain amount of patience and never being lazy, although the hands will be sore. Add a scoop of baking powder and mix evenly.

4) Add some hot water to the butter and simmer it in the microwave for 10 seconds to melt it 5) Add the butter to the egg yolk and stir well. If there is cream, it is better to add a little.

6) Slowly add the beaten egg yolk to the beaten egg whites and stir well7) Slowly sift about half (about 200g) of the self-rising flour into the egg mixture with a sieve and stir well to form a batter. If you don't have a sieve, just like me, just add the self-rising powder, but keep stirring to prevent the formation of small dough, if there is really a small dough, then you have to wash your hands, hehe, slowly break it up.

8) Add 70ml of milk to the egg mixture, then put these things in the microwave on high heat for 1 minute, if it doesn't work, and let it mix for another minute until it is fluffy.

When making cakes, you can do without butter and do not need any oil to replace it.

Recommended way to make butter-free cakes:

Ingredients: 200 grams of eggs.

100 grams of cake flour or cake mix (if not available, add 10 grams of starch to plain flour);

100 grams of sugar. (If you use a cup, the amount is a small kind of cup).

10 grams of white vinegar, 5 grams of vanilla sugar and lemon oil.

Steps:1Separate the egg whites from the yolks and put them in two pots.

2.Add a little white vinegar to the egg whites, add all the sugar, beat at high speed until dry and foamy, and then turn to slow for one minute to make the egg whites smooth and delicate.

3.Add the egg yolks to the blended oil and milk and mix well with a blender on low speed.

4.Sift the cake flour into the egg yolk and continue to stir well with a blender.

5.Take one-third of the whipped egg whites and add them to the egg yolk batter, scrape and mix evenly with a rubber to pour all the batter back into the whipped egg whites, and mix evenly with a spatula to form a cake batter.

6.The rice cooker is first boiled in the air, and when it jumps to the insulation lamp, pour the cake batter into the rice cooker with non-stick oil paper at the bottom, and shake out large bubbles with a light drop.

7.Press the button on the rice cooker, cover the air outlet of the rice cooker with a towel, and wait until the rice cooker jumps to keep warm.