What do you think it s like to be able to make cakes and desserts?

Growing up, I have eaten a lot of biscuits and cakes, but I have never seen how they are made. On Thursday afternoon, the young reporters of Xiangyang Evening News of our Jin Fangyuan School really experienced the whole process of learning to make cakes and biscuits. Very interesting and memorable.

It can only be said that when making cakes, it is hard and happy, and after eating the cakes made by yourself, there is a full sense of happiness in the future.

The first time I made a cake, I made it with the help of my friends, and I felt a sense of accomplishment and an indescribable sense of happiness.

Start with yellow cream around the lace, then write a few words with black, green and red cream, and finally draw some patterns with orange cream ......It's so real! Look at other people's, some draw puppies, some draw hearts, and some draw rainbows, our cakes are all up and down. After we were done, we were all satisfied, and there were endless joys in our hearts, and our hearts could not be calmed for a long time, because it was a cake that we made ourselves!

A former colleague has been a private cake shop, and I believe in her character as a colleague for many years, and the whole **** live broadcast will show me, and the materials should be no problem, but it's really ugly, and I'm really speechless, and I don't have the confidence to do it later.

I originally thought it was a trial of oil when I first saw Arowana, but when I saw it, it was a trial to make cakes, and it was a simple cake in the microwave, which made my eyes shine, and it was really a torture for people like me who love cooking but are rookies.

Experienced the fun of making a cake, I chose Mango Mousse, after entering the store the boss is very warm greetings, providing a cabinet for clothes and bags, the table neatly placed the tools needed, after the start of the class, the handsome little brother is very patient to explain to us one by one, especially emphasizing that the selection of ingredients is very fresh, most of them are imported, so the finished product will be great, when I see the work slowly take shape, the sense of accomplishment immediately rose, the store also gave the fruit a beautiful installation to take away, I like it.

The chef of the cake shop first demonstrated the procedure of making cakes, let us have a preliminary understanding of the steps of making cakes, and then we came to the operation table and began to make fruit cakes. The dough is divided into three layers, first separate the top two layers of bread, then pinch the cream with your right hand and squeeze it down with your left hand. At first, I squeezed the pattern and it was ugly, but the decorator pointed me out, and then we put dragon fruit and grapes, and then we did the second layer, but the dragon fruit was replaced with yellow peaches, and the third layer was the same, and I put the fruit in a pattern, which was very beautiful.

I was very happy to see the cake I had made myself.

I made a cake with my daughter, and I did a lot of styling, and even I was a little skeptical of my ability at that time, how can I be so powerful, haha.

The first time I made a cake was in the Little Sample Cake Baking Park, which is a very creative cake shop, which provides customers with ingredients, tools, venues, and technical guidance for family entertainment. Anyone who comes here can show their skills and make a loving birthday cake for themselves, or for their relatives and friends, which is especially fulfilling.

Because he didn't control the amount of sugar well, the cake was naturally sweet when there was more sugar. Therefore, many people will make pastries with a kitchen scale to determine whether the amount of materials they use is correct.

Because cakes are desserts and contain sugar, they are sweet, and you can eat some sweet cakes after eating, which is a great enjoyment of life.

Many people think that the cake is very sweet, especially greasy, not very delicious, which is related to the amount of sugar when we make the cake, the following will share with you a ratio of sugar, 500 grams of flour and five grams of sugar, so that the cake is sweet but not greasy.

Because some people put animal butter in the cake when making it, not vegetable butter, animal butter has a higher sugar content than vegetable butter.

Girls are lazy and love to eat. Let's take a look at the boring girls at home. We can do something by ourselves, pass the time, and learn.

Why not! It's very easy to make your own DIY cake at home. The cake outside is expensive and not so tasty.

Why don't you practice it yourself and see how your craft goes!

Making cakes at home is undoubtedly a very pleasant thing to do for your family and loved ones. I can't put it into words! Not only embodies the virtues of a girl, but more importantly, the person next to you will praise you!

The maker of DIY cakes is a method of repentance

Ingredients: 4 eggs, 6 tablespoons of milk, flour

1.Beat the egg whites with 3 chopsticks, which is much faster than 2. It didn't take long for it to bubble (a little salt was put in order to accentuate the sweetness), put a spoonful of sugar and continue beating.

When it is a little thicker, add another spoonful of sugar and continue beating. If you repeat this for about 15 minutes, it will become creamy and the chopsticks will not fall off. This process is critical and cannot be stopped.

It's a little painful! It takes a little patience and persistence! It's not as good as a whisk!

2.Put 2 tablespoons of sugar, 3 tablespoons of flour and 6 tablespoons of milk in the egg yolk and stir well. Stir in half of the creamy egg whites (up and down instead of in circles). This is something to pay special attention to. Stir well, pour in the other half of the egg whites and stir up and down.

3.Press the rice cooker's cooking ruler to preheat for 1 minute and then reheat. The pan is a little hot. Pour a little oil and spread evenly in the pan.

4.Prevent the slimy pot from pouring into the stirred stuff, then squat a few times to shake the bubbles out.

5.Press the cook button, and after 2 minutes, it will automatically jump to keep warm. Cover the vents with a towel for 20 minutes.

6.Then press the cook button and after 20 minutes it will be fine. It's a delicious cake when you take it out! And I did it myself!

Things to look out for:

The most important thing to note during the whole process is that you can't touch a drop of water and you can't wipe all the utensils dry! Otherwise, all my efforts were in vain.

The way to make a cake at home is also very simple, first of all, the oak is to put in some cake powder, put hail into the eggs and some other ingredients, stir well, then put it in the tray and then put some cheese that Liang Chong likes, put it in the oven, and bake it for about 20 minutes.

As long as you use a rice cooker, Lu Bu can make cakes at home at an early age, put an appropriate amount of flour in the bowl, beat two eggs, add an appropriate amount of yeast powder and sugar, stir well and put it in the rice cooker.

Cake and dessert learning is divided into two types: short-term and long-term. Typically, a short period of 15 to 30 days can be initialized. In the long term, it will take half a year or more.

Learn the specific difference between long-term and short-term cakes:

Short-term training is mostly for amateurs in West Point, with a short learning time and limited learning content, and cannot be used as a professional way to improve skills. Long-term training is mostly the right choice for friends who intend to work in the pastry industry. The long-term course is rich in learning content, covers a wide range of topics, has many practical opportunities, and learns more solid skills.

From the perspective of teaching facilities and equipment, long-term professional equipment is more complete, such as Zhengzhou New Oriental Cooking School has special baking classrooms, pastry classrooms, decorating classrooms, etc., which are incomparable with some short-term small schools.

Most of the short-term training schools are students who come in batches, grab classrooms, grab venues, grab teaching resources, and even some schools can't wait to welcome the next batch of students when they have not yet learned any basic skills.

From the perspective of teaching content, the long-term professional content is richer and wider, such as Hong Kong-style, European-style pastry cake, pieta, Korean fruit decoration cake, Japanese mousse ice cream cake, chocolate, tiramisu and other Western pastry products can be learned; The content of the short-term training school is mainly simple cake pastry, bread, and biscuit making, and the learning content is small, and the time is urgent, and there is no time to learn special pastry knowledge.

From the perspective of teachers, the teachers of long-term training schools are relatively more professional and reliable, and short-term training schools only see the immediate benefits, and do not know when the school will not exist.

The development of the West Point industry also contains huge business opportunities, and it will inevitably generate a large number of jobs. Every year, there is a shortage of technicians in the baking industry of more than 100,000 people. According to statistics, the annual salary of a pastry chef with a professional technician title in the pastry industry is more than 100,000 yuan, and the annual salary of an ordinary technician is also about 60,000 yuan.

The job market is also in short supply, easy employment, and high salary, making it a good career.

Moreover, the working environment of West Point is linked to keywords such as elegance and warmth from beginning to end. Pastry chefs have a noble and elegant image, they not only have exquisite pastry skills, but also have a unique connotation.

It is recommended to choose a regular university after all, after all, decades of school history, strong teachers, and some people.

It is said that it is expensive because it is divided into long-term and short-term, and the long-term has two or three years, which is definitely higher than the short-term cost, such as.

If you are young, it is recommended to study for a long time, and if it is just a simple hobby, then it is okay to learn for a short time.

I don't know what kind of level you want to learn, if you have a purpose to learn, then choose your favorite major and the course that suits you, the length of study is related to the degree you want to learn, the more things you learn, the longer it will take, and the tuition fee is also different.

The cake is too sweet, because there is too much sugar in it, we should put an appropriate amount of sugar when making the cake, such as five or five hundred grams of flour carefully or, put five grams of sugar, not too much, Hengsen otherwise will be too greasy and sweet, affecting the taste.

The egg cake is too sweet, probably because there is too much sugar in the ante block when it is made, and honey and cream are put in it, and the cake chef's sweet love is in it, so it is too sweet. Stuffy Wax Hu.

Because when making it, there is often a lot of sugar in it, and there is also a lot of cream, and the cream is not vegetable butter at all, but animal butter.

Because sweet cakes will have more sugar content, in comparison, cakes made with less sweeteners will not be so sweet.

1) In a basin, first add sugar to the egg yolk and beat it until thick.

2) Add milk, salad oil and vanilla extract, stir and mix evenly.

3) In another clean basin, beat the egg whites until they are foamy, then add the sugar to the egg whites 2--3 times, and continue to beat until the wet is close to dry foaming.

4) Take 1 3 egg whites and add them to the egg yolk and mix well.

5) Sift 1 3 of low-gluten flour into the egg yolk and mix well.

6), then add 1 3 egg whites and mix well, then add 1 3 flour through a sieve and mix well.

7) Finally, add all the remaining egg whites and low-gluten flour, stir well and put into the mold.

8) Because the chiffon cake is thinner, it is hoped that it can expand along the baking mold during baking, so the mold is not oiled, otherwise if there is a layer of oil between the cake and the mold, the cake will not be able to expand upward, not only the volume will be small, but the internal address will also become dense and not bulky.

1 Fresh milk cake must be eaten on the same day, and the taste will not be very good the next day.

2.Compared with decorated cakes, fresh milk cakes have a light, low-fat and nutritious taste, and have gradually become the new favorite of the pastry market, but their shelf life is short and not easy to store.

3 If diabetics must eat, be sure to choose cakes with sugar substitute additives and eat them in small amounts.

Preparation of cakes.

Ingredients: 80 grams of low-gluten flour, 80 grams of caster sugar, 6 eggs.

Excipients: 1 gram of salt, a few drops of lemon juice, 60 grams of butter, 80 ml of milk.

Preparation of cakes.

1.The butter softened at room temperature is placed in a porcelain bowl and can be heated at high temperature.

2.Put the gas on the stove and bring to a low boil, then turn off the heat immediately.

3.Sift the cake flour into the above steps and mix well.

4.Add a whole egg, mix well, then gradually add the 5 egg yolks separated from the egg whites and mix well.

5.Add the milk in portions and mix well.

6.Add a few drops of lemon juice and 1 gram of salt to five egg whites, beat with an electric whisk until coarse foam, add sugar and beat until neutral foam, lift the whisk with a small hook.

7.Add one-third of the whipped egg whites to the egg yolk paste and mix well.

8.Pour the batter into the remaining egg whites and mix well.

9.Pour the batter into an 8-inch mold and shake the mold a few times.

10.Wrap the outer layer of the mold in tin foil and place it in a baking tray filled with cold water.

11.Preheat the oven to 150 degrees on top and bottom heat, and bake for 80 minutes.

Cooking skills. Beat the eggs until neutral and foamy, do not need to beat until dry.

The rice cooker makes a cake.

Ingredients: 4 eggs, 6 tablespoons of milk.

Method steps.

Beat the egg whites with 3 chopsticks, 3 is much faster than two pills. It doesn't take long to make a bubble (in order to highlight the sweetness, you can put a little salt), put a spoonful of sugar, keep beating until it is a little thick, and then put a spoonful of sugar, and then continue to beat, so that after about 15 minutes, it will become creamy, and the chopsticks will not fall off, this process is more critical, and it is a little painful not to stop! It takes a little patience and persistence!

It's better to have a whisk here!

Mix 2 tablespoons of sugar, 3 tablespoons of flour and 6 tablespoons of milk in the egg yolks.

Pour in half of the creamy egg whites and stir (up and down rather than in a circular motion).

Stir well, pour in the other half of the creamy egg whites, and stir up and down.

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

Pour in the stirred stuff and squat the pan a few times to pop the bubbles out.

Press the cook button, it will automatically jump to the keep warm setting after 2 minutes, then cover the vent with a towel and stuff it for 20 minutes, then press the cook button, and it will be fine after 20 minutes.

Precautions. The most important thing to pay attention to in the whole process is not to get a drop of water on it, and wipe the utensils dry! Otherwise, all the work done will be wasted.