How to bake a cake at home, how to bake a cake at home

Microwave cake.

Ingredients: 4 eggs.

80 g flour.

80 g sugar.

100 g milk.

5 grams of baking powder.

10 g salad oil.

Microwave Cake Steps:

1.Mix the egg yolks, milk, half of the sugar, and salad oil and stir well (pictured).

2.Mix the flour and baking powder well, pour into the egg yolk liquid and stir well (pictured).

3.Add the rest of the sugar to the egg whites, pour in a few drops of white vinegar, and beat with 4 chopsticks for 8-10 minutes until the egg whites can hold the chopsticks and pick up the egg whites (pictured).

4.Pour the egg whites into the egg yolk paste in 3 times and stir gently up and down until homogeneous (Fig.).

5.Pour a small amount of oil into a microwave basin, wipe it with your hands, then pour in the mixed batter, and gently knock the basin a few times to let the large bubbles burst (pictured).

6.Place the basin in the microwave and put it on high heat for 7 minutes. Take out the basin to dry for a while, buckle it upside down on the board, and the finished cake will fall out.

How to make a cake and how to make a cake yourself at home.

Pour sugar, salt and eggs into a bowl and stir well, then add flour and stir, then add milk, purified water and salad oil and stir well; Brush the melted butter onto the cake tin, squeeze the cake into the middle and bake in the oven for 15 minutes.

Cake preparation. 1. Put 20g of sugar in 4 egg yolks and beat well, then add 2 teaspoons of pure honey to beat into the viscous whitening, add 2 teaspoons of salad oil and stir, and then add 2 teaspoons of milk.

2. Sift 85g of low-gluten flour into (1), remember to stir the salad oil and milk before sifting (in case it is placed in the middle for a period of time to separate the salad oil and milk), and then immediately sift in the wheat flour and stir.

3. 4 proteins, 1 4 teaspoons of tata powder, 50g of added sugar, and beaten into a hard foam.

4. Take 1 3 protein and egg yolk paste and stir, pour the mixed egg yolk paste into the protein paste and stir.

5. Bake in a small oven at 150C for 50 minutes.

:1 Ingredients: 1 cup) 4 teaspoons self-rising flour 3 teaspoons sugar 3 teaspoons instant green 1 egg Directions:"Pour the above ingredients into the whisk bucket.

The oven makes the cake method.

Steps. 1. Prepare ingredients 5 eggs (about 55g, not recommended to be too small) 55g corn oil 50g milk 75g cake flour 55g caster sugar 55g salt 2g lemon juice 5g

Steps. 2. Pad a suitable size of oil paper at the bottom of the mold in advance (be sure to get it in advance, don't make it after the batter is completed).

Steps. 3. Preheat the oven in advance and adjust the temperature to 130 degrees above and 120 degrees below for 70 minutes.

Steps. Fourth, the corn oil is heated in the microwave oven for two minutes in advance until it feels a little hot to the touch (you can use the method of heating through water, it feels a little hot to the touch, about 70 degrees), and then sieve the low powder and mix evenly, and you can not see the dry powder.

Steps. 5. Add milk and stir well.

Steps. 6. Add egg yolk and mix well and set aside.

Steps. 7. Take the egg white out of the refrigerator, add salt and lemon juice, add sugar twice and beat it until it is wet and foamy (big hook-shaped), it must not be hard, easy to crack, easy to crack, easy to crack, important things to say three times.

Steps. 8. Add the egg whites to the egg yolk paste in batches.

Steps. 9. Stir well, the batter is smooth and delicate, there is no big bubble and no protein traces can be seen.

Steps. 10. Pour into the mold, wrap two layers of tin foil in the live bottom mold, in case of water ingress, be sure to wrap it tightly, add an appropriate amount of cold water (room temperature water) to the baking tray, do not use warm water or hot water.

Steps. Ten. 1. Put it in the middle and lower layer of the oven (the penultimate layer), pour one layer into the oven of other brands and bake for about 70 minutes.

Steps. Ten. 2. Open the oven door every 20 minutes or so, and then close it quickly, and discharge the water vapor inside (not too big, about 30 degrees) as shown in the figure Because there will be a lot of water vapor in the water bath method, it is necessary to properly discharge a little water vapor.

Steps. Ten. 3. The baked cake is immediately demolded and cooled, and the flavor is better after refrigeration.

If you have an oven at home, you can try to make a big cake, which is actually quite simple. My home is an 8 inch cake mold.

I have the ingredients ready, I use corn oil, salad oil is fine, but not peanut oil and soybean oil, because these two oils have a taste. Let's take a look at the ** of the ingredients.

Find two clean basins, which should not have oil and water in them, and be very dry. Because the first step is to separate the egg white and yolk of the egg and put it in two separate basins, and the pot where the egg white is placed must be larger.

Separate the egg whites.

Separate the egg yolks.

First beat the egg white with a whisk, put one-third of the sugar in the egg white, beat at high speed with a whisk for 2 minutes, then add one-third of the sugar, beat for another three minutes with high speed, and finally add the last remaining one-third of the sugar, beat for a few more minutes with a whisk, when the egg white becomes solid, when the egg white can pull up a small corner and will not loosen, it is OK.

Put the flour, oil, and milk into the egg yolk, stir vigorously, add one-third of the egg white, and stir well.

Pour all the contents of the well-stirred egg yolk basin into the egg white basin, stirring up and down at once, do not make circles, like the level of ** below.

Prepare the cake mold, pour all the contents of the egg white basin into the cake mold, after pouring, pick up the cake mold, gently let it fall freely at an altitude of 10 cm, and drop it two or three times, this is because you have to break out the bubbles inside, and finally smooth the surface. Remember that the cake mold must be greased. It won't stick.

Preheat the oven at 140 degrees for 10 minutes, put in the cake mold, or 140 degrees, bake it for 50 minutes, and it's done.

After 50 minutes, it is ready to eat.

Teach everyone to make cakes with rice cookers.

1. Prepare two bowls, 8 eggs, 10g of sugar, a bag of pure milk, two tablespoons of flour, and a small spoon of cooking oil.

2. Separate the egg whites and yolks, put the egg whites in a bowl and the egg yolks in a bowl.

3. Add a bag of pure milk, 5g sugar, two tablespoons of flour and a teaspoon of cooking oil to the egg yolk, stir well.

4. Add 5g of sugar to the egg white, and stir it into a white viscous paste with a whisk (this step is crucial) 5. Pour the beaten egg white into the bowl of egg yolk and stir well.

6. Brush the oil in the rice cooker, pour the stirred egg whites and egg yolks into the rice cooker 7, steam for 40 minutes, and then you can eat.

8. Squeeze cream on all sides of the cake (if there is no cream, you can use Ambrosia yogurt) 9. Put kiwi slices in the middle, dragon fruit pieces, apples, bananas and other fruits, and the family version of the birthday cake is ready.

The temperature and time of baking the cake depends on what kind of cake you bake, the time of the cake is not the same, and the oven brand is not the same.

For example, the baking time of chifon cake 8 inches is about 40-50 minutes, the waterless cake is about 25 minutes, and we make a paper cup cake for 20 minutes.

Today, let's talk about a waterless and oil-free egg paper cup cake: 5 eggs, 100g of sugar, 150g of low-gluten flour, and 15g of corn starch.

Egg whites and yolks, the basin should be waterless and oil-free, pour the sugar into the egg white basin, put a few drops of white vinegar, use a whisk to beat at low speed for 2-3 minutes at high speed, and then lift the whisk to have a small sharp corner, pour the egg yolk into the stir and mix.

Sift in the low-gluten flour cornstarch in stages, stir until there are no granules, put it in a piping bag, squeeze it into a prepared drip paper cup for 7 minutes full.

Preheat the oven for 5 minutes in advance, put in the cake, bake for about 20 minutes at 180 degrees on the top heat and 160 on the bottom heat.