About the question of making cakes Why do you have to use eggs to make cakes?

Actually, I don't need to filter, I have a DIY method at home:

Ingredients: 2 eggs.

100 grams of self-rising powder.

3 tablespoons sugar. Method:

1.Take two eggs.

2.Separate the egg whites from the yolks (an egg separator can be used).

3.Take the egg whites in a container and beat the egg maker clockwise with a whisk.

4.When the whisk can stand upright in the egg white, add sugar and beat clockwise.

5.Add the egg yolk in the same direction and slowly stir until the color is beautiful.

6.Add an appropriate amount of flour and stir lightly until a thick paste is formed.

7.Put it in a wok, cover it, use gas, it is recommended to use a low heat in the inner circle, and use 2 or 3 heat for the induction cooker.

8。Smell the cake and bake the other side until golden brown on both sides.

Tips (my experience of dropping):

o When making cakes, preheat the wok over low heat for a few minutes in advance. o After adding flour, the baked cake is flat but not fluffy, indicating that the amount of flour is not enough; If it is too thick and hard, it means that there is too much flour. ^_

o Prepare some cream and butter, better with chocolate, and decorate the cake with a beautiful coat after baking, the taste is much sweeter and tenderer. ^_

o Cake making requires mastery of skills, and it will get better and better when you have experience. ^_

Upstairs answered the question and agreed to the third floor. The aim is to mix evenly and avoid clumping particles, in fact, even if it's just flour, it's better to sift it before use.

"Filtration" is not a very professional term, and the general formula will say "sifted".

You'll need a powder sieve, any dry powder material, sifted through a powder sieve before making it, (large pieces of powder need to be crushed), and it will mix more evenly.

Probably take a sieve and strain out the large pieces of dough or cocoa powder so that the two things can mix better

In addition to their high nutritional value, eggs also have the function of foaming and holding air (retaining air). Eggs absorb and retain a large amount of air after some whipping, resulting in a larger volume of egg liquid. In addition, the beaten eggs do not need yeast or other bulking agents to make the pastry swell during baking.

So eggs are the core ingredient that adds volume to the cake. In addition, eggs not only have the effect of increasing the flavor and color of the cake, but also have the effect of promoting the emulsification of batter and dough, making the cake soft and smooth.

Ingredients: 5 eggs, 70g sugar, 85g cake flour, 50g salad oil.

Excipients: 1g of salt, 50g of water.

1. Separate the egg yolk and egg white.

2. Add sugar to the egg yolk.

3. Add water and stir well.

4. Add corn oil and stir well.

5. Sift in the cake flour.

6. Stir well into egg yolk paste for later use.

7. Add half of the sugar to the egg white.

8. Beat into fish eye bubbles.

9. Add half of the sugar and beat until dry and foamy.

10. Take 1 3 egg whites and add them to the egg yolk paste.

11. Gently stir well with a rubber knife.

12. Pour all the egg yolk paste into the egg yolk paste.

13. Stir well enough.

14. Pour it into the mold and shake out the bubbles.

15. Bake in the oven at 140 degrees for 60 minutes.

16. After baking, buckle upside down on the baking net, demold after cooling, and cut into pieces.

Kiss <>

Hello, here are some suggestions for making cakes:1Preparation:

Before you start making a cake, prepare all the ingredients and tools you need, including cake molds, blenders, measuring cups, measuring spoons, ovens, and more. 2.Material Selection:

Choosing high-quality ingredients is the key to making delicious cakes. Try to choose fresh ingredients such as fresh eggs, cream, flour, etc. 3.

Stirring technique: When stirring the cake batter, pay attention to the time and strength of the stirring to avoid over-mixing or insufficient stirring of the batter. In general, the batter can be stopped when stirring until there is no dry powder.

4.Oven temperature: The control of the oven temperature is also very important.

Generally speaking, the oven temperature of cakes is around 180°C, but different cake types and oven models may vary and need to be adjusted according to the actual situation. 5.Oven time:

Oven time is also key to making cakes. Generally speaking, the baking time of the cake is about 30-40 minutes, but it also needs to be adjusted according to the actual situation. 6.

Decorating skills: The decoration of the cake is also very important. It can be decorated with cream, fruit, chocolate and other ingredients to make the cake more delicious and delicate.

7.Pay attention to hygiene: In the process of making cakes, pay attention to hygiene and keep the kitchen clean and tidy, so as not to affect the quality and taste of the cake<>

Dear, if you want to make a delicious cake, here are a few suggestions:1Have all the materials ready.

Before making the cake, make sure all the ingredients are ready and follow the recipe to measure and prepare. 2.Precise metering.

Cake making requires precise measurements, so use a professional measuring cup and spoon to make sure the right amount of each topping. 3.Temperature control.

In the process of making cakes, temperature control is very important. For example, when whipping egg whites, you need to make sure that both the egg whites and the whisk are clean and oil-free, and that the temperature is moderate, otherwise the egg whites may not be beaten. 4.

Stir to combine. When mixing the various ingredients, be sure to stir well to ensure the texture and texture of the cake. 5.

Roasting time and temperature. When baking cakes in the hall, be sure to operate at the time and temperature required by the food dressing and celebration score. If the baking time is too long or the temperature is too high, the cake may burn or dry out.

6.Decorate the cake. After the cake is baked, you can decorate it according to your preference, such as with cream, frosting, fruit, etc.

When you make your own cakes, why can't you always make them well?

1. Here are the most common mistakes when making cakes:

1.How to whip egg whites and what kind of state do they need to be beaten?

Most people fail to make cakes because the egg whites are not whipped, causing the cake to fail and become an unpalatable cake. Add a few drops of white vinegar or lemon juice to the egg whites and add sugar three times to make it easier to pass through the egg whites. Finally, the egg whites must be whipped into a thick cream.

2.How do you stir egg yolk paste and what is the ratio of flour to milk?

After the egg whites and yolks are separated, we need to add the right amount of flour, milk, and corn oil to the egg yolks and stir them into an egg yolk paste. While stirring, don't keep making strong clockwise circles, as this will harden the flour and end up making the cake fluffy even though the egg whites are beautiful. Stir gently as you stir, just like cooking with a spatula.

For convenience, never use a whisk to stir the egg yolk paste.

The amount of flour and milk in the egg yolk paste is also important. As long as the egg yolk paste is not particularly easy to fall off when the chopsticks are lifted after stirring, you can draw a clear number 8 during the egg yolk paste process, and the number 8 will disappear after 3 seconds. If it's too sticky, it won't work.

If there's too much flour, it's not going to work. With this in mind, you can adjust it to how you feel, just by increasing the amount of water or flour.

3.What do I need to pay attention to after putting the cake in the pan?

Once the egg whites and yolk paste are mixed, they can be placed in the rice cooker. After plugging in the power, you should remember not to open the lid all the time, as the cake will retract quickly when it encounters cold air. Do not open the lid immediately after the rice cooker trips, and continue to simmer for 15 minutes, otherwise the cake will easily shrink and collapse.

Second, the cake method:

First of all, we also need to prepare the ingredients, 6 eggs, 60 grams of salad oil, 80 grams of fresh milk, 100 grams of cake flour, 15 grams of apple cider vinegar and 60 grams of sugar. All materials will be ready. Next, we will start the specific production process.

Take two pans without water and oil, and separate the yolks and whites of one egg into the pan. Add salad oil and milk to the egg yolk, stir well, sift the low-gluten flour through a fine sieve to make the flour free of particles, and stir well into an egg yolk paste until there are no particles.

Add apple cider vinegar to a bowl with egg whites, then add the sugar in three portions until completely melted. Never add all at once, add multiple times while stirring, this will melt well. Use a whisk to beat the sticky at high speed until sharp corners appear.

Add the beaten egg white paste to the egg yolk paste in three portions, being sure to stir well.

Preheat the rice cooker, brush with a layer of cooking oil, pour in the prepared batter, steam it with the rice cooking button for 30 minutes, pour it out after 30 minutes, cut it into small pieces, and the rice cooker cake is done. Children especially love to eat.

The above is all about how you always can't do well when making your own cakes, I hope it will help you!

It may be that there is no baking powder, it may be that the proportion of flour is wrong, it may be that the upper is not long enough, it may be that there is a problem with the outside temperature, it may be that there is a problem with the temperature setting.

It may be that there is a problem with the ratio of ingredients, it may be that baking powder is not added during the production process, or it may be that the egg whites are not completely whipped. It may be that the baking temperature or time is not enough.

It may be that you don't have a good proportion of flour, it may be that the water temperature is not enough, it may be that the baking time is not enough, or it may be that the order of making it is not right.

Tools Raw materials.

Cake making. Method steps.

1 6 step by step reading.

When beating the egg whites for the first time, you must make a waterless and oil-free basin, otherwise the cake will not be formed, so you must choose an oil-free and waterless basin.

Second, it is best to use caster sugar and an electric whisk to whip the egg whites. The electric whisk saves time in whipping egg whites, and at the same time, caster sugar is added sequentially to achieve the best whipped egg whites.

When the third egg white and egg yolk are mixed together, you must choose the way of scraping and mixing, and you can't stir in a circle, otherwise the cake will not look as good as you imagined.

Fourth, before baking the cake, you need to shake the cake mold to shake the bubbles out, so that you can bake a better cake.

Fifth, you need to reserve the oven for 10 minutes before baking the cake, so that the baked cake will be more fragrant and more delicious.

The above is the introduction of the things that need to be paid attention to in the process of making cakes, and after solving these small problems, it will be much easier to make cakes.

It is necessary to pay attention to the degree of whipping of the egg whites and the mixing of the batter, and do not mix the two for too long.

Production steps, the container is waterless and oil-free, whipped to the degree, seasoned.

To the extent that the egg whites are beaten, don't beat them too hard, and bake them upside down.