The traditional recipe for cream cake, the recipe for homemade cream cake

Buy the cream and whip it, and then put it in the mouth of the flower to mount it, the kind of cream that is very fragrant, do you mean non-dairy cream.

That's butter. It is made with butter and sugar and beaten with a whisk. You can also buy butter.

It is recommended to put it in the refrigerator after doing it for a long time. Here's another way to make it as cake cream, but it's more troublesome. Buy liquid cream, beat the egg beater to a soft peak, boil the milk over low heat, add gillette slices and sugar, boil over low heat, turn off the heat and cool to room temperature, slowly pour it into the beaten cream, and stir up and down.

Method: 1) Prepare the eggs and separate the egg whites. Milk.

Sugar, flour 2) Put a little sugar in the egg yolk. Stir well3) Put milk in the stirred egg yolk and stir well4) Pour an appropriate amount of flour into a bowl of egg yolk in batches and stir into a slightly thicker batter 5) Stir the batter 6) Stir the egg essence and add sugar to stir left and right7) The whipped egg white is creamy. About 15 minutes with chopsticks8) Divide the whipped egg whites into the yolks in two parts.

Stir well9) Stir the batter10) Chop the apples, pour them into the batter and stir well11) Grease the rice cooker. Avoid the cake sticking to the pan. Pour the stirred batter into the pan.

Tremble a few times. Pop the bubbles out. 12) Press the Cook button, wait until it is kept warm for 20 minutes, and then press the Cook button.

Wait until you jump to the keep warm button for another 20 minutes.

1. First of all, prepare the following ingredients: eggs, milk, vegetable oil, salt, sugar, lemon juice, and cake flour. The first step is to separate the egg whites and yolks as shown in the image below.

2. In the second step, after the egg yolk is stirred, add milk, vegetable oil, salt and 30 grams of sugar, stir well, and sieve in the low-gluten flour, as shown in the figure below.

3. The third step is to stir well, as shown in the figure below.

4. In the fourth step, the remaining sugar is added to the egg white three times, and a few drops of lemon juice are added at the same time, and the egg white is beaten into a dry foam with an electric whisk, as shown in the figure below.

5. In the fifth step, take one-third of the meringue and egg yolk liquid and mix evenly, as shown in the figure below.

6. Step 6: Take one-third of the meringue and mix it in the egg yolk liquid, as shown in the figure below.

7. Step 7: Stir well in the reversible meringue container, as shown in the figure below.

8. The eighth step is to put the mold into the mold and shake out a large bubble, as shown in the figure below.

9. Step 9 Put it in the oven as shown in the figure below.

10. Step 10: Divide the baked cake into 3 slices and use 2 slices, as shown in the figure below.

11. Then take a slice of cake and coat it with cream and smooth it out, as shown in the picture below.

12. Cover another article and spread the cream as well.

13. Finally, the fruit garnish is fine.

The preparation and detailed steps of the Internet celebrity chocolate cake.

[Ingredients].

500 grams of eggs, 200 grams of fine powder, 100 grams of cream.

Excipients] 150 grams of sugar, a little flavor water.

Method] 1Knock the egg whites and yolks into two buckets. Add the sugar to the egg yolk, beat it in one direction with a cake brush until it thickens and floats, beat the egg whites in the same way, pour it into the egg yolk, and stir while pouring.

Then sift the fine powder through a basket and add it to the egg batter and stir it slowly. Add the boiling cream and flavor water to the cake batter and stir gently.

2 Take 30 cake molds (iron round molds or flower molds can be used), smear oil or oil paper, and then pour the cake batter into the mold and steam it for about 5 minutes to cook.

Features] Soft and sweet, nutritious, easy to digest.

Rice cooker to make cakes, ** and lush.

Rice cooker to make cakes First of all, all the tools should be available at home, and the amount can be controlled with a spoon.

Step 1: Wipe all the water and oil in the two bowls with a napkin, and your hands should not get wet during the operation.

Separate the egg whites from the egg whites.

If you want to be sweet, add salt first...

Add a small amount of salt to the protein solution, a little bit is enough!

Add a full spoonful of sugar!

Use three chopsticks to start beating the egg whites. Tilt the bowl a little so that the chopsticks can maximize the contact with the egg white, and the fight will be twice the result with half the effort!

When it's all bubbles, continue to fill a spoonful of sugar. Keep fighting, hitting hard, hitting hard, not resting, until it becomes a hard foam. It's that the egg whites have been hardened, and if you turn the bowl upside down, the egg whites can't be poured down, and it's the same as cream. . . This is the most critical step, and it can be done in 15 minutes.

Add 2 tablespoons of sugar to the egg yolks.

Add another 3 scoops of flour stacked high. Ordinary flour, all-purpose flour, and low-gluten flour are all fine, but high-gluten flour cannot be used.

Add another 6 level scoops of milk to the egg yolk bowl! No more, no less, just 6 scoops. If you don't have milk, you can use baby milk, and if you use a drink, such as orange juice or something, you can also use it.

Stir all these ingredients together with chopsticks to make a paste, and the color is beautiful, right? Be sure to stir well!

Use a spoon to dig in half of the beaten egg white bubbles, also use a spoon, remember, be sure to stir up and down (no circles, let alone chopsticks, use chopsticks to circle the flour will be gluten, so that the cake can't come up), use a spoon to stir half of the egg whites and egg yolks up and down evenly... Then add the other half of the egg white, and stir up and down with a spoon!

In the end, it's a mushy like this!

Plug in the rice cooker, press the cook button, and it only takes a minute to jump up, and when the edge of the pot is a little hot, it's fine. It's called warm-up... Pour a little cooking oil into the bottom of the pan and wipe it with a napkin to prevent the cake batter from pouring out at the bottom of the pan.

Pour the finished paste into the rice cooker!! Shake the table a few times with your hand to shake out the large bubbles inside.

Put it in the rice cooker and press the cook button. In less than 2 minutes, I will jump to the state of heat preservation, ignore it!

Plug the air outlet hole on the top of the rice cooker with a cloth... Perform stuffy! After 20 minutes, press the cook button again and let it simmer for another 20 minutes.

That's it. (My rice cooker is small, only 500 watts, and if the rice cooker is big in other sisters' homes, it may have less time, so think about it yourself.) ）

This is the finished cake. Compared with the cake shop bought, the self-made is softer, and the egg flavor is much stronger. But the cake shop looks very good, and it will be fluffy if you add baking powder.

Finally, you can add some cream and draw a variety of patterns

Ingredients for the cream cake:

Ingredients: 1500 grams of wheat flour, 2000 grams of eggs, 500 grams of cream.

Seasoning: 1500 grams of sugar, 100 grams of honey, 20 grams of salad oil.

Cream cake features:

The surface of this cake is brownish-red, the inside is egg yolk, the structure is delicate, the taste is soft, sweet and moist, and there is an egg flavor and creamy taste.

How to make the cream cake:

1.Knock the eggs into the egg bucket, add sugar, whip to foam, then add flour and stir well, then add honey and melted cream to mix into a paste, which is cake batter.

2.Put the cake mold into the oven and bake it, brush it with salad oil, put in the prepared cake batter in a certain amount, and bake it in the oven.

3.When baking in the oven, the oven temperature is controlled between 180-200 degrees, and when the cake is brown, red and yellow on the surface of the cake for about 15 minutes, it is ready to be eaten.

Or another. Directions:

Ingredients: Eggs are low in powder.

Excipients: sugar, salad oil, milk, vanilla powder, banana, cherry, cream.

Ingredients: 4 eggs, 80 grams of sugar, 1 4 tbsp cream of tartar, 3 tbsp salad oil, 3 tbsp milk (I put 5 tbsp), 80 g of low flour, 1 4 tbsp salt, 1 4 tbsp vanilla powder, various fruits (I used bananas and cherries), whipping cream.

1.Separate the 4 eggs into the egg greens and yolks, beat the egg yolks, add 40 grams of sugar, 3 tablespoons of salad oil, and 3 tablespoons of milk and stir well.

2.Sift 80g of low flour and 1 4 tbsp salt into recipe 1 and stir well.

3.Add cream of tartar to the egg whites, then add the sugar in portions. (The eggs should be taken out in advance to return to room temperature before beating, and if you are in a hurry, you can soak the eggs in warm water.) ）

4.Add the whipped egg whites to the egg yolk paste in 3 portions and stir well. (When stirring with a rubber spatula, do not stir back and forth in a circular motion like beating an egg, but turn it up from the bottom to stir.) ）

5.Brush the mold with an appropriate amount of oil, pour in the stirred batter, preheat the oven to 180 degrees, put it in the bottom layer of the oven and bake for 30 minutes, take out the inverted buckle and let it cool, so that the cake is ready.

6. Now you can decorate the cake according to your preference:

Take the cake out of the mold first, then cut it horizontally from the middle to become two pieces, choose one piece as the bottom layer of the cake, put the cake on the plate first, so that it can be served directly after it is done, and then add the cream to the sugar, spread the beaten cream on the lower half of the cake, and then put the upper half of the cake upside down on it, so that the middle of the cake is the cream interlayer, and then the surface of the cake is also smeared with cream, and the pattern is framed with your favorite piping mouth.

7. Put your favorite fruit as a decoration and it's done.

1.Eggs: Use an egg separator to separate the yolk from the egg white.

2.Put the egg whites into a large bowl of oil-free water, add white sugar in batches and beat until they are hard and foamy.

3.Add caster sugar to the egg yolk and beat gently with an egg whisk without whipping.

4.Add the corn oil to the egg yolks and stir well.

5.Add the milk and stir to combine.

6.Sift in the low powder and turn the plate evenly with a spatula.

7.Put 1 3 whipped egg whites into the egg yolk liquid and mix well with a spatula.

8.Pour the stirred mixture into the remaining egg whites and mix well.

9.Pour the mixed cake batter into the mold and bubble out.

10.Preheat the oven to 180 degrees and medium for about 35 minutes. Immediately after the oven, it is inverted and cooled and demolded.

11.If you do not decorate the flowers in time, it is recommended to wrap the chiffon cake in plastic wrap and avoid air drying.

12.Cut into three slices with a cake blade.

13.Place the almond slices in a frying pan and bake over low heat until lightly golden.

14.Blackcurrant soaked in brandy for about 10 minutes.

15.Add white sugar to the whipping cream and beat until it is piping.

16.Spread whipped cream on top of the cake base. Sandwich the whipping cream and spread well.

17.Blackcurrant blots off the excess with kitchen paper. moisture, yard in the interlayer.

18.Cover with a slice of cake and coat with whipped cream.

19.Then place the soaked blackcurrant in the middle of the layer and press into the whipping cream.

20.Top the last slice of cake and spread with whipped cream.

21.Roughly coat the top layer with whipped cream, then spread the same around the periphery.

22.Finally, use a spatula to decorate the surface to make the cake look more peugeot. After framing, paste almond slices around and decorate.

Recipe for cream cake one:

1. After the low-gluten flour is sifted, mix it with salt for later use, and add sugar to soften the butter at room temperature until it is feather-like for later use. Chop the chocolate and set aside.

2. After adding the eggs one by one and beating evenly, add the whipping cream in 2-3 times and stir quickly and gently, pour in the flour in 2-3 times, and stir quickly and gently.

3. Pour the liqueur into 2-3 times and stir quickly and gently, then sprinkle the chopped chocolate and stir a few times.

4. Preheat the oven at 180 degrees for 10 minutes, pour the cake batter into the model and add a good surface.

5. Bake in the oven at 180 degrees for 35-40 minutes until the surface swells and cracks, and inserts a toothpick without adhesion.

6. Done. <>

Recipe for cream cake two:

1. Add the egg to the powdered sugar, mix it with a whisk to make it foamy, if the temperature of the egg is too cold, you can use warm water at 40 degrees C to warm it, it is easier to make a soft, elastic and delicious cake.

2. Add the sieved low-gluten powder to the material of 1 and mix well with a wooden ladle.

3. Pour the milk and cream dissolved in water into Ingredient 2 and stir quickly. If the stirring is not enough, the cake will be made with large bubbles and a rough taste, and when the stirring is excessive, the cake will harden and there will be no bubbles.

4. Pour 3 ingredients into the cake model for about 8 minutes, and bake in a 180-degree oven for about 30 minutes.

The home-cooked preparation of the cake is as follows:1. Ingredients: 300 grams of flour, 10 grams of egg yolk, 70 grams of egg white, 100 grams of cream, 50 grams of sugar.

2. Whip egg white: Add 70 grams of egg white to 50 grams of sugar and stir into a foam.

3. Make cake batter: Add 30 grams of egg yolk, stir well, then add 300 grams of flour, stir well, and make a cake.

4. Bake the cake: Put the cake base in the oven, bake at 170 degrees for 10 minutes, take it out, and spread 100 grams of cream.

Here's how to eat the cream cake:

1. Prepare all the ingredients you need, so that it is more convenient to use in the operation, so that you will not sometimes be in a hurry to find ingredients everywhere.

2. Add 20 grams of corn oil and sugar to the cooled white tea, mix and put together.

3. Use a manual whisk and stir until the sugar melts, and the ingredients are fully integrated and emulsified.

4. Continue to sift in the cake flour.

5. With a silicone knife, mix it like we usually write the letter Z until there is no dry powder.

6. Put the egg yolk and egg whites into a clean container without water and oil.

7. Continue to use a silicone knife, also like writing the letter Z, and mix the egg yolk it into a delicate egg yolk paste.

8. After making the egg yolk paste, start beating the egg white: drop a few drops of lemon juice or white vinegar into the egg white, use an electric whisk, put the remaining 50 grams of sugar into three times, and beat until the head of the whisk is lifted, and its top is an upright and firm small sharp corner.

9. Mix the whipped egg whites with the egg yolk paste two to three times, and mix them into a uniform cake batter with a fast and light stirring technique.

10. Pour the evenly mixed cake batter into a paper cup for about eight minutes.

11. Preheat the oven in advance, set the temperature to 130 degrees, bake for 25 minutes, then turn for 145 minutes, and bake for 5 minutes to color.

12. After baking, it can be baked, and it is normal that there will be some retraction after baking.

13. Finally, squeeze the cream on its surface: cream production: add sugar to the whipping cream (the ratio is 10:1) beat it with a whisk until it is firm, and squeeze the cream on the surface of the cake according to your favorite pattern.

14. Put it in the refrigerator and eat it cold, the taste will be better, take a bite, cream and cake, it is really delicious, and it is not greasy at all.