How do you make a cake that is as fluffy as a cake shop? How do you adjust the heat in the oven?

I usually use an oven to make cakes, and there are also rice cookers, but I haven't tried it. I made chiffon cakes, which were delicate and fluffy, much better than the cakes outside. The process is as follows:

1. Mix milk (water can also be used), egg yolk and sugar evenly, add melted butter, stir and add low powder, stir carefully, do not use too much force, so as not to get tense. 2. Use an electric whisk (manual can also be, but it is too tiring) to beat the egg white to dry foam, the standard is that the chopsticks will not fall, and the basin will not flow upside down. 3. Pour 1 3 egg whites into the batter and stir quickly with a spatula (like stir-frying), not vigorously.

Then pour the batter into the rest of the egg whites, also cut and stir quickly, slightly even, not too long to avoid egg whites defoaming. 4. Pour the batter into the cake mold, put it in the preheated oven, my oven is 170 degrees for ten minutes, then turn to 150 degrees and bake for another 30 minutes (the cake mold is 8 inches). Summary:

At the beginning, I thought that there were a lot of programs, and it would be good to be proficient, but I needed a lot of tools. Because the amount of Western pastry should be more precise, a little more or less of different ingredients will lead to failure. There are a lot of recipes on the Internet, just search for them.

You can't add water to make a cake, otherwise the taste and texture will be very strange, to make the cake soft, the ratio of eggs and flour is very important, generally an egg with a spoonful of flour, according to the flour to determine the number of eggs, separate the egg white from the yolk, and beat the egg white into a meringue, which is foamy, even if you turn the bowl upside down after the meringue will not flow out, so it is considered a success, put the flour and egg yolk, sugar into it and stir, if you like, you can also put cream or milk powder. Remember to stir in one direction, not many times, after stirring evenly, if possible, use a kind of filter to filter the mixed paste, so that the cake will be softer. Once it's ready, it's ready to be steamed or baked.

The real cake does not need to add baking powder, and it is a family flavor without adding any additives, which is no worse than that of the cake shop. The egg white beating step is very important, and if you have a whisk, it is even more convenient, so be sure to beat the egg until it turns into meringue.

It brings a first-line opportunity to Yokotani Michishige.

To make a fluffy and delicious cake, you need to use low-gluten flour, if you use high-gluten flour, it will cause the cake to be hard, the correct ratio is as follows:

Ingredients: 5 eggs, 85 grams of cake flour, 70 grams of sugar, 1 gram of salt, 50 grams of corn oil, 50 grams of water, a few drops of white vinegar.

1. First of all, the refrigerated eggs are separated from the egg whites and yolks;

2. Then add salt, oil, water, and 20g sugar to the egg yolk and beat evenly;

3. Sift in the low-gluten flour and stir until smooth;

4. Add a few drops of white vinegar to the egg white, add the white sugar in batches, and beat;

5. Take a part of the egg white and put it into the egg yolk paste, cut and mix evenly, pour it back into the egg white and mix evenly;

6. Pour into an 8-inch mold and shake off air bubbles;

7. After that, put it in the stove and bake at 135 degrees for 30 minutes, turn to 150 degrees and bake for 30 minutes;

8. Buckle upside down immediately after baking;

9. After cooling, it can be eaten after demolding.

Is it the wrong flour, you must use low-gluten flour to make cakes, so that it will not be hard. Ingredients: 3 whole eggs, 80 grams of sugar, 1 4 tsp vanilla extract (no or without), 100 g cake flour, 2 tbsp oil, 3 tbsp honey (adjustable according to the thickness of the batter). Preparation method 1

First, mix 3 whole eggs and 80 grams of sugar and heat them to about 40 degrees, and beat them with an electric whisk (that is, in the standard beating state, the egg foam is thick and loose, and the fingers are hooked for about two seconds to drop a drop). 2.Add another 1 4 teaspoons of vanilla extract and continue to beat until well (it doesn't take a long time).

3.Add the oil and honey in batches (be sure to add one spoonful and mix well before adding the next spoonful, you can directly use an electric whisk to stir at low speed). 4.

Sieve in low-gluten flour and mix well, mix by hand without a rubber knife, ** mix like a book, be sure to stir gently and mix well, not over-stir to avoid gluten; The mixed batter is thicker, and the foaming is not very much, and then pour it into a paper cup with a spoon 3 4 full. For better tasting, you can also add some soaked raisins. Add raisins when the batter is poured 1 4 high, and then continue to pour the batter to 3 4 high is fine.

In this way, the raisins are sandwiched in the cake heart. 5.Preheat the oven to 170 degrees and bake on medium for 20-25 minutes.

There are many reasons for the hardness, which needs to look at your recipe and the actual method to be better said, it may be that the amount of your recipe is wrong, the liquid is too small, or it may be that you are not in place, or the temperature and time of the oven are not right.

How can the cake be made fluffy.

1. When making cakes, the quality of flour directly affects the quality of the product. The flour used to make cakes should generally be low-gluten flour, because the low-gluten flour has no gluten strength, and the cake made is particularly soft, the volume is expanded, and the surface is flat. If there is a shortage of low-gluten flour, it can be prepared with medium-gluten flour or high-gluten flour and an appropriate amount of corn starch.

However, the all-purpose flour is mostly used to make the fat cake, because the structure of the fat cake itself is looser than that of the sponge cake, and the all-purpose flour is used to further strengthen the structure of the cake. Thus becoming tighter and not loose.

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

3. Another main raw material of the cake is eggs, the bulking of eggs mainly depends on the endosperm protein in the egg white, and the endosperm protein can only wrap a large amount of air when it is whipped at high speed, forming bubbles, so that the volume of the cake increases and expands.

4. 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 easy to whip at 20 degrees.

The utensils used to whip the cake must be clean, especially not touching grease and grease, otherwise the cake will not loosen and affect the quality and taste.

This can only depend on how well your cake is made, that is, the time of the cake liquid in the egg breaker, the correct insertion of the ingredients, and the ratio of eggs and sugar in the cake are all affected, and the temperature of the cake oven is very critical.

Oven cakes, egg whites and egg yolks should be whipped separately.

The cake is fluffy and fluffy.

1. To make the cake soft, the ratio of eggs to flour is very important, generally one egg with a spoonful of flour.

2. Determine the number of eggs according to the flour, separate the egg white from the yolk, and beat the egg white into a meringue, which is foamy.

3. Even if you turn the bowl upside down, the meringue will not flow out, so you can put the flour and egg yolk and sugar into it and stir it, and you can also put cream or milk powder if you like.

4. Remember to stir in one direction, not many times to change the direction of the world, after stirring evenly, if possible, use a kind of net to filter the stirred paste, so that the cake will be softer.