Why can t the cake be made? 5

Of course. The number of words is not enough, so I deleted the one just now. Be careful when doing it in the microwave.

1.Check the tools you use to beat egg whites, and the pots and eggs must be clean and oil-free and water-free, otherwise it will increase the difficulty of beating.

2.Now to beat the egg whites, first add a small spoon of salt to the protein bowl, which is very helpful for beating the egg whites, and beat until the egg whites are foamy, which is only 1 minute enough.

3.Now add 1 to 3 of the sugar you have prepared to the egg whites and continue to beat ......Beat until the egg whites are relatively uniform vesicles, at this time the egg whites are still watery. This may take up to 3 minutes.

4.Add 1 to 2 of the remaining sugar and beat it....Wait until the egg whites are white, and look closely! At this time, the protein can still see fine vesicles, but it has become semi-liquid.

At this time, when you pick up the egg whites with egg whites, the egg whites will drip down in large drops. This takes about 4 minutes.

5.Finally, put all the remaining sugar into the basin, one word: hit, soon your hand will feel a little heavy, the egg white has become semi-colloidal, and after a while, you can sow the egg white to the corner of the pot at will, it will not flow.

This is called "dry foam" and is best suited for sponge cakes. That's two minutes enough!

The whipping of egg whites is very important.

Egg whites should not be stained with a little oil, water, egg yolks.

And to beat until it is hard to foam, that is, to beat into a foamy shape that does not flow, it is very difficult (you can add a few drops of lemon juice or white vinegar when beating egg whites), and the cake is made by beating the air into the egg whites.

This is a very basic principle.

I've done it before, haha, your question reminded me of that.

At that time, I also used a hair processor to hit it by myself for a long time, put it in the microwave, and looked forward to it. When the results came out, it was as hard as a biscuit, so depressing.

Later, I summarized that the reasons may be as follows.

1 It is not easy to beat the eggs manually and it is not easy to beat them very well. In addition, there is no hair powder, so it is more difficult.

2 The container is very important, I don't use an iron container, so the heat is uneven.

3 Microwave oven heating for too long. Actually, it seemed to be okay, but I didn't think it was good from the outside, so I missed the best time.

The above is my experience, I hope it will help you! absoluter

Dear, the cream pound cake needs to be whisked with whisk to soften the butter, and it is not enough to move it evenly. And you have to add a bulking agent like baking powder or baking soda, I don't know if you added it. Hope.

The egg whites are not whipped in place, or the egg whites are defoamed when stirred.

The cake is not difficult, the main baking novices do not pay attention to the details, here are emphasizing the 3 problems that should be paid attention to.

There are many reasons that will cause the cake to not rise, such as: the egg whites are short-flown and not whipped; The primer is too high, causing the top of the cake to shrink rapidly and appear hollow, and the correct way is to raise the upper heat higher than the lower fire; Flour is stored for too long, resulting in spoilage or mold; If the flour is not selected correctly, low-gluten flour should be chosen; The flour is stirred for too long, which causes the dough to be strong; The primer is small or burns unevenly; Too little baking powder and other reasons will cause the cake to not rise. <>

There are many ways to make cakes, and there are many styles, but the methods are all the same, just choose different toppings according to your favorite taste; The practice of adjusting the cake according to the different ingredients, as long as the technique is skillful and familiar with the ingredients, the cake is simple; Here's how to make a cake;

100 grams of flour, eggs, sugar, salad oil, 70 grams of milk, (eggs, sugar, salad oil can be freely controlled according to taste) separate the egg white and egg yolk, add appropriate sugar to the egg white, beat until the state of coagulation after foaming, add appropriate sugar to the egg yolk, add milk and flour, beat until it is broken; <>

Put the salad oil into a pot and cook until lines appear, pour in the ingredients mixed with milk, flour and egg yolk, then stir quickly, stir until yellow, dig a spoonful of egg white mixed egg whites in the egg yolk, and stir well, finally mix the egg whites and egg yolks together and stir until even, pour into a special mold, note: 7 points full can be, too much will cause overflow, out of shape; Put it in the oven, bake at 150 degrees for about 50 minutes. <>

The process of making is very simple, as long as you pay attention to the details, especially when beating the egg whites and egg yolks, you must beat them in place; There are many people who will encounter some problems, that is, why the cake is not fluffy or soft and glutinous, and the reason is because the egg whites and yolks are not beaten in place; So, don't save some time in the process of making and lead to unsatisfactory results, as long as you want to do it, you need to be patient.

1. The main reason why the cake cannot be steamed is that the egg whites are not fully whipped, and the second is that they are in a hurry to open the pot after steaming.

2. The most critical step of the cake is to whip the egg white, in order to ensure that the egg white is fully whipped, the egg yolk and egg white must be completely separated, if there is a little egg yolk in the egg white, it will affect the whipping effect. The second is that the container and tools for whipping egg whites must ensure that they are waterless and oil-free, and the presence of water or oil will also affect the whipping effect of egg whites.

3. You can add a little white vinegar and a little cornstarch before you start beating, so that it will be easier to beat. Add 1 4 white sugar when the egg white is coarse and foamy, and add 1 4 white sugar when it is wet and foamy, and the other half of the white sugar is added to the egg yolk.

4. Finally, beat until the egg white can stand on the chopsticks without falling off, so that the egg white can be completely discarded. There are also many friends who make steamed cakes with baking powder or self-rising powder, in fact, authentic steamed cakes do not need to add baking powder or self-rising powder, as long as the egg whites are completely whipped. If you have to add baking powder or self-rising powder, you can also add a little.

Summary. <>

Dear, for you to find out what is going on when you usually make bread bread that does not ferment or is slower: the following 6 points: 1

The use of yeast is expired or the dosage is insufficient. 2.Stir too much or the dough does not stir out the gluten.

3.Too much sugar can lead to high osmotic pressure and inhibit yeast activity. Generally, the amount of sugar in bread should not exceed 22% of flour.

4.Too much salt also inhibits the activity of yeast. 5.

Temperatures that are too low will result in low yeast activity, and the yeast prefers a temperature of 28 to 30. 6.The dough has too much moisture and is too wet and sticky.

Why can't the cake be made?

Dear, for you to find out what is going on when you usually make bread bread that does not ferment or is slower: the following 6 points: 1

The use of yeast is expired or the dosage is insufficient. 2.Stir too much or the dough does not stir out the gluten.

3.Too much sugar can lead to high osmotic pressure and inhibit yeast activity. Generally, the amount of sugar in bread should not exceed 22% of flour.

4.The amount of salt is too much, which also inhibits the activity of the yeast. 5.

Too low a temperature will cause low yeast activity, and the yeast prefers a temperature of 28 to 30 silver. 6.The dough has too much moisture and is too wet and sticky.

Cake making process:1Separate the yolk from the egg white, add about 60 grams of granulated sugar and 4-5 tablespoons of milk to the yolk.

Beat with a whisk and stir well. (Adding too much milk will make it very thin and not easy to cook.) Cake making process:

2.Beat the egg whites with a whisk and add the white sugar in batches; When it turns into a large white bubble, add about 10 grams of sugar and beat the egg whites again; After the bubbles become smaller and the sugar is all incorporated into the egg white, add the sugar for the second time to beat the egg white; When it is completely thick and there are no bubbles, add sugar for the third time to beat it until it is hard foaming, and turn the egg white basin upside down, and the egg white does not fall, leaving it even if it is hard foaming. 3.

The egg yolk paste that is stirred in the second step is mixed into the beaten egg white in three times, and stirred evenly with a whisk, the stirring time should not be too long, and the gluten can not be beaten, if the gluten is beaten, it will affect the swelling effect of the cake. Press "Cook Rice" on the rice cooker to preheat for about 10 seconds, and when the bottom of the pot is a little hot, you can pour in a little cooking oil and touch the whole place on the pot to prevent the cake from sticking to the pan. 4.

Pour in the stirred custard and squat a few times to shake the bubbles out. Press "Cook Rice" for about 3 minutes, it will automatically jump to "Keep Warm", at which point turn on the rice cooker and turn the cake over. Press "Cook Rice" for another 3 minutes and you're good to go!

5.Take out the finished cake from the rice cooker while it is hot, if you don't take it out in time, then cover the rice cooker, and the distilled water on the lid will drip down, which will affect the effect of the cake, and the cake will shrink.

Usually when making bread, the bread will not ferment or grow slowly

Here are 6 main points:

1.The use of yeast is expired or the dosage is insufficient.

2.Stir too much or the dough does not stir out the gluten.

3.Too much sugar can lead to high osmotic pressure and inhibit yeast activity. Generally, the amount of sugar in bread should not exceed 22% of flour.

4.Too much salt also inhibits the activity of yeast.

5.Temperatures that are too low will result in low yeast activity, and the yeast prefers a temperature of 28 to 30.

6.The dough has too much moisture and is too wet and sticky.