Can you please tell me how to make the cake? Be specific, thank you

3 eggs, 200 grams of milk, 70 grams of warm boiled water, umami juice, a few steps of sesame oil.

1.Wash the eggs with water and knock them into a bowl.

2.Beat the eggs with chopsticks and pour in 70g of warm water.

3.Then pour in 200 grams of warmed milk.

4.Stir with chopsticks in one direction until smooth.

5.Strain it through a strainer.

6.Slowly pour the strained custard into a glass container.

7.Cover with plastic wrap and put cold water in the steamer and lid.

8.After the water boils, turn to medium heat and steam for 10 minutes, turn off the heat.

9.Take it out and pour the prepared umami juice and sesame oil and eat.

50 grams of butter.

50 grams of milk, 15 grams of gluten flour, 10 grams of cornstarch, 100 grams of creamcheese, 3 eggs, a few drops of lemon juice, 50 grams of fine sugar.

1. Soften the cheese and butter in hot water and beat until smooth without small particles.

2. Sift the low-gluten flour and cornstarch, pour in the milk, and stir well.

3. Pour the mixed flour milk paste into the cheese paste, and continue to stir in hot water, so that there is still the effect of hot noodles.

4. Add the egg yolk one by one, and stir evenly before adding the next one.

5. Sift the mixed cheese paste, and some small particles that have not been mixed well before can be sifted by pressing to ensure the delicacy of the cheese paste to the greatest extent.

Degree. Refrigerate the cheese paste until thickened.

6. Add fine sugar and lemon juice to the egg whites in batches, and beat until the wet foam is a little dry. That is, between wet foaming and dry foaming, this step should be a little slower, and it will be overdone if you are not careful.

7. Take 1 3 dozen egg whites and cheese paste and mix evenly, that is, use a spatula to stir from the bottom to the top as much as possible, then pour in the remaining egg whites, and continue to use the same.

Mix well. Pour the mixed cheese paste into the mold, the state of the cheese paste should still be relatively thick, and the texture is not easy to disappear. Otherwise, it is.

It's defoamed, so it's quicker to stir. Shake it hard and shake out a large bubble.

8. Pour cold water into the baking tray, put it in the mold, bake for 90 minutes, if the color is too dark halfway, you can cover with tin foil.

If you don't know how to make cakes, you must go to a professional school to study, if it's just an interest, you should also learn it, and you will understand a lot if you study it simply, and you won't be so blind when making cakes.

To learn how to make cakes, it is better to choose a professional school.

In the cake shop, the equipment is single and the variety is small; The formal pastry school is well-equipped and the styles of pastry you learn are diverse, so that you can learn better, more practical, and more systematic and comprehensive pastry skills! From the point of view of employment, the time to become an apprentice in a cake shop and learn to become a teacher is simply sou elder, and he may be able to do a small job from an apprentice, even if he changes jobs, due to the incomplete technology, he can only start from the bottom in other places. But in a regular pastry school, your employment will be guaranteed, five-fold employment security, and a long-term employment agreement with the employer will be signed so that you can be employed immediately after graduation!

Going to a formal cake decorator training center school is different. In line with the student-oriented attitude, the school has set up a set of systematic and comprehensive teaching content and updated it in real time according to the new market trends, so that you can learn newer, more systematic and more comprehensive pastry skills. You can learn anytime and anywhere at school, the special pastry master teaches and tutors in person, and the teacher is available all day, and you can ask the teacher at any time if you have any questions, which is very convenient.

Material. 48 grams of unsalted butter, 200 grams of yogurt, 4 eggs, 40 grams of low flour, 24 grams of jade or rice starch, 75 grams of caster sugar, 1 gram of salt, a few drops of white vinegar.

Method. 1.Cut the butter into small pieces and melt the plain yogurt with the bright plain yogurt, stir well with a whisk.

2.The egg yolk and egg white are completely separated, and the egg yolk is added to (1) one by one and gently mixed with a manual whisk.

3.Sift in the flour that has been sifted twice and stir well.

4.Add a few drops of white vinegar to the egg white, use an electric whisk to make a coarse foam, then add sugar in three times, and beat the egg white until wet foaming.

5.Mix steps 3 and 4 with a scraper in 3 times, and you can enter the mold.

6.After preheating the oven, fill a plate of hot water with a baking tray on the bottom layer, place the baking net on the penultimate layer, and place the mold on the baking net. 165 degrees, water bath 60 minutes.

7.Once baked, it can be easily demolded.

Cake recipe: 5 egg yolks, 50 grams of oil, 50 grams of milk, 30 grams of sugar, 90 grams of Xunyu low powder, 5 Luchang empty egg whites, 50 grams of sugar.

The whole process of hand potatoes does not meet, and it is better to eat than eggs and cakes.

Xiao Duo Xing Zhaola's file Chang rent birthday party [Egg Xun Cake Chapter].

Bake the cake and make the pure pie as a tutorial.

There are a lot of precautions, so be sure to read them carefully, and if you master them all, you can do it in one success.

1. The flour must be sifted, otherwise there will be large particles;

2. After the egg yolk is separated, do not mix the egg yolk with the egg white. The basin containing the egg whites should be free of oil and water, otherwise it will not be beaten, and the eggs cannot be taken out of the refrigerator. Egg whites are generally easiest to whip at 20 degrees.

3. Egg whites are the key to success. Playing egg whites is divided into 5 steps:

A: Fisheye bubbles: When the egg whites are beaten with a whisk until they are fisheye bubbles, add 1 3 caster sugar;

B: Coarser foam: Continue to whip until the egg whites begin to thicken and become coarser foam, then add 1 3 sugars. Continue to whip;

C: Lines appear on the surface: When the protein is thicker and the surface is textured, add the remaining 1 3 sugars.

D: Wet foaming: continue to beat, the egg white can pull out the curved sharp corners, has reached the level of wet foaming.

E: Dry foaming: continue to beat, the egg white can pull out a short and upright sharp corner, which indicates that it is well pulled

4. The speed of beating egg whites is from the low speed at the beginning to the high speed later. This can also be used better. Adding a little cream of tartar or a few drops of lemon juice to the egg whites can also help whip. Check whether there is any water on your whisk, and you will definitely not be able to get rid of it if there is water.

5. When the two batters are mixed together, they must not be circled, otherwise they will debubble. Mix up, down, left, right, back and forth.

6. When pouring into the cake mold, hold it up and buckle it a few times to expel the gas in the batter.

The most I make is the chiffon cake, the fruit in it can be changed to cranberries, or raisins can also be, mainly depending on your own liking, I prefer cranberries!

Banana chiffon cake.

Ingredients: Cake Embryo:

4 eggs, 1 4 tablespoons of cream of tartar or white vinegar, 70 grams of multan sugar (due to the sweetness of bananas, sugar should be reduced), 3 tablespoons of salad oil, 3 tablespoons of milk, 100 grams of cake flour, 1 4 tablespoons of salt, 40 grams of bananas (cut into small pieces), 80 grams of bananas (cut into large pieces).

Piping: 120 grams of fresh cream, appropriate amount of rum, appropriate amount of fruit.

Method: 1. Use an egg separator to separate the egg whites and yolks (if there is none, the eggs can be beaten in half and poured back and forth):

2. Stir the egg yolk in a clean and waterless container, add 30 grams of yarn sugar, oil and milk in batches and stir well at low speed.

3. Sift the flour and salt. Pour in 2 batches and stir well, do not stir for too long, it is easy to get tendons, add 4 cut into small pieces, pour tartar powder or white vinegar into the egg whites in another clean and waterless container, and pour 40 grams of fine yarn sugar in batches, and beat with a whisk.

The degree of egg whites is directly related to the fluffiness of the cake, so be sure to beat until the corners are sharp, and let it sit for a few minutes without loosening

4. Pour the cream of tartar or white vinegar into the egg whites in another clean and waterless container, and pour in 40 grams of mulspool sugar in batches and beat with a whisk. The degree of egg whites is directly related to the fluffiness of the cake, so be sure to beat until the corners are sharp, and let it sit for a few minutes without loosening

5. Pour the beaten egg whites into the egg yolk batter that has been stirred in 1 3 minutes, turn it up from the bottom and stir, remember not to draw circles (preheat the oven at 160 degrees at this time):

6. Fill 1 3 egg whites, pour into the batter and stir. The mixing method is the same as above.

7. Pour the stirred batter over the remaining 1 3 egg whites, and continue to stir from the bottom up until even:

8. Add the sliced bananas

9. Pour it into the mold and tap it a few times on the table to let the air come out (don't knock too hard, otherwise the bananas will all sink to the bottom):

10. Bake at 160 degrees for about 40 minutes, insert a toothpick into the middle of the cake, and when you pull it out, the toothpick will not stick to the cake liquid).

11. Take out the table with a few taps and immediately turn it upside down:

12. Demold after cooling (dark patches are bananas):

13. Whip the whipped cream, add an appropriate amount of rum, and put the whipped cream into a piping bag to play freely. Let's make do with it!

Ingredients: 3 eggs.

80 grams of cake flour.

37 grams of milk.

20 grams of corn oil.

90 grams of caster sugar.

Half a basin of warm water for auxiliary materials.

1 8-inch square mold.

Step 1 Prepare the ingredients, wash the eggs, and dry them with a kitchen paper towel.

Step 3: Beat all the eggs into a clean basin without water and oil.

Step 4: Take another basin and put it in a small half basin of warm water at 40 degrees Celsius. It doesn't need to be too precise, and it doesn't need to be hot to the touch.

Step 5Put the bowl with the eggs in a basin of warm water and let it sit for five minutes.

Step 6When the time is up, pour in all the caster sugar.

Step 7: Hold the egg beater with your left hand and the electric egg beater in your right hand, and start beating the whole egg at medium speed. Beat until the egg is almost white, thickened, and larger, lift the beating head, and the egg batter can be lifted up and then drip quickly.

Step 8: Turn to high speed, go in one direction, and continue to pass. The egg batter should be beaten in every corner, until the whisk is paused, and then the egg batter should be lifted, and the egg batter on the egg batter head will slowly drip into the basin, which can be piled up in the basin and will not disappear soon. Be sure to hit the spot!

Then turn to low speed and make a few laps to tidy up the egg batter.

Step 9 is a slow partner, this step must be operated in advance, low powder sifting. This is a double-layer powder sieve, and one direct pass is equivalent to twice.

Step 10: Sift the powder.

Step 11: Beat the batter. Mix the milk and corn oil and whisk well with a manual whisk.

Step 12: Put in the microwave oven, 100 on high heat, and clink for 30-40 seconds. The bowl is not hot to the touch. Remove and set aside. At the same time preheat the oven, up and down 180

Step 13 Low flour, do not pour directly into a corner of the batter, pour evenly on the surface of the batter. Then quickly use a manual whisk, vertically down from the center point, row to the edge of the basin and turn it up, then knock on the edge of the basin to knock down the egg batter, turn the basin with the left hand, and quickly operate with the right hand to mix the low flour and the egg batter evenly. I couldn't take pictures, it was the same as chiffon's mix.

Be fast! Step 14

Mix until you can't see the dry powder, change the spatula, and then follow the previously heated corn oil and milk mixture with a spatula, and follow the spatula to the batter, and do not pour it directly into the same place.

Step 15: Continue with the stirring technique. Put the spatula in the center of the basin with the same spatula, scratch to the edge of the basin, and then turn it up to the center point. Stir the technique and mix evenly.

Step 16 is poured into a mold that has been lined with oiled paper. Slightly flattened, lifted a light shock twice, and a large bubble was shaken.

Step 17: Place in the middle and lower layers of the preheated oven. Turn up and down 160 and bake for 30-35 minutes.

Step 18 is out of the oven when the time comes, shake the hot gas, take out the oil paper and put it on the cold rack to cool.

Step 19 When it is warm, tear off the oiled paper around it, then turn it upside down, tear off the oiled paper at the bottom, turn it over, and cut it into pieces.

Cooking skills. The whole egg must be beaten in place, it is not so easy to defoam when it is beaten in place, and it is normal to defoam slightly. 2. Preferably eggs at room temperature. If the eggs are refrigerated, be sure to let them sit for five minutes.

Then beat in a warm bath. 3. Spread the baking tray with oiled paper, and prepare it in advance with low powder and sifting! 4. Be sure to pay attention to pouring low powder and oil.

How to make cloud cake? Prepare three egg whites and 15 grams of sugar, squeeze the lemon juice and stir well, add 15 grams of starch, make a shape, put some almond slices, and bake in the oven for 20 minutes.

Steps: Step 1: Prepare all the materials first.

Step 2: Separate the eggs first, put the egg whites into the egg bowl, the egg bowl must be clean, oil-free and water-free, and the egg yolk is put into another basin for later use.

Step 3: Treat the egg yolk paste and mix the water with the corn oil.

Step 4: Mix well with a manual whisk and mix thoroughly.

Step 5: Sift in the cake flour and stir the cake flour with a manual whisk until there is no dry powder.

Step 6: Pour the egg yolk into the basin.

Step 7: Mix well with a spatula until the egg yolk paste is fluid, so that the egg yolk paste is ready and put aside.

Step 8: After the egg yolk paste is ready, then process the meringue, the electric whisk is turned on at low speed, first beat the egg white to the fisheye bubble, and then add one-third of the caster sugar.

Step 9: When the egg whites are slightly soft and soft, add 1/2 of the remaining caster sugar

Step 10: Continue beating until the eggs are beaten to form a small sharp hook, and then add the final caster sugar and cornstarch.

Step 11: Continue to beat until the beating head is lifted to form a hard sharp hook.

Step 12: The meringue is very delicate.

Step 13: Take one-third of the beaten meringue into the egg yolk paste, use a spatula to cut and mix, from 2 o'clock to 8 o'clock from bottom to top, mix the cake batter evenly, and mix until the egg whites are invisible.

Step 14: Pour the freshly mixed batter back into the egg whites, and then mix from 2 o'clock to 8 o'clock from the bottom to the top.

Step 15: Mix the cake batter evenly until you can't see the egg whites, the mixed batter is fluid but also relatively viscous.

Step 16, pour the mixed batter into a 6-inch mold, pour 7 minutes full, don't pour too much, after pouring well, the mold shakes a few times, shocks out a large bubble, and then uses a toothpick to treat the small bubbles on the surface.

Step 17: Preheat the ACA steam oven in advance, convection program 140 degrees for 10 minutes, put the cake on the baking net and put it in the bottom layer of the preheated steam oven at 140 degrees for 48 minutes.

Step 18: After baking, shake a few times from a height of 20 cm, shake out the hot gas inside, and then immediately buckle it upside down for 2 hours until it is completely cooled before the film can be removed.