How to make cake ba, how to make cake ba

One. Microwave cake.

Ingredients: 3 eggs, 60g of flour, 60g of sugar, 10g of milk, 4g of baking powder (optional), 10g of salad oil, 2-3 drops of white vinegar.

Method: 1. Separate the egg yolk and egg white, beat the egg yolk evenly, add half the amount of sugar, milk and salad oil, and stir well.

2. Mix the flour with baking powder, pour it into the egg yolk liquid in method 1, and mix well again;

3. Add white vinegar to the egg whites and beat them fully, add the remaining half of the sugar when the egg whites foam, add the remaining sugar when the egg whites turn white and begin to expand, and finally beat until the chopsticks can stand in the egg whites;

4. Mix methods 2 and 3, pay attention to the use of a spatula up and down, inside and out, not stirring in one direction, so that the cake will become gluten and will not be fluffy;

5. Take a utensil that can be heated in the microwave, touch the cooking oil on the four walls, pour in the fourth method, enter the microwave oven for 6-7 minutes, and let it cool and remove the mold.

Two. The simplest rice cooker to make, how to do it is as follows:

1.Egg yolk paste: 2 egg yolks, a small amount of flour (even without low powder), milk, white sugar (even without caster sugar), n drops of sesame oil (even without salad oil).

2. Protein paste: 2 egg whites, N drops of vinegar (even without white vinegar), white sugar.

3. Stir the egg yolk paste first, then beat the egg whites, and finally add the egg whites to the egg yolk paste several times and stir well. Note that the method of stirring must be from bottom to top, not in circles.

4. Smear the inside of the rice cooker with a layer of oil, press the cooking button, pour the egg batter into the rice cooker after tripping, then press the cooking button, ignore it after tripping, and simmer for another 15 minutes!

Prepare the batter Add flour, eggs, milk, and some additives to the batter.

Do you do it in the oven or something else.

Prepare the ingredients, flour, eggs, milk, salt, sugar, oil. Note that not a drop of water can be used in this process, and the utensils should be dried before use.

1. Beat the eggs according to the amount and separate the egg whites.

2. Three chopsticks are ready to beat the egg whites, just hit them twice.

3. To accentuate the sweetness, put a little salt.

4. Add another spoonful of Youzhi sugar.

5. Continue to play with the return.

6. When it is a little thick, put another spoonful of sugar and continue to beat.

7. After about 15 minutes, it will become creamy, and the chopsticks will not fall off, this process is more critical, 15 minutes of continuous play.

8. Put 2 tablespoons of sugar and 3 tablespoons of flour in the egg yolk.

9. Add another 6 tablespoons of milk and stir well.

10. Pour in half of the creamy egg whites and stir up and down instead of in a circular motion.

11.Stir well, then pour in the other half of the creamy egg whites and stir up and down.

12.The rice cooker is preheated by pressing the rice cooker for 1 minute and then taken out, and the pot is a little hot.

13.Pour in a little more oil and spread evenly in the pan to prevent it from sticking.

14.Pour in the stirred stuff and squat the pan a few times to pop the bubbles out.

15.Press the cooking button, it will automatically jump to the keep warm setting for about 2 minutes, then cover the vent with a towel and let it sit for 20 minutes.

16.Then press the cook button, and after 20 minutes, you can do it.

17.At this time, the fluffy and delicious cake is finished with the lid opened.

Coconut petit cake --- novice cupcake.

Full of coconut fragrance, saliva has flowed all over the ground when roasting.

Ingredients for coconut cake.

2 eggs 50g cake flour

40g caster sugar, 5g grated coconut

Salad oil 20g

Preparation of coconut cake.

Step 1: Prepare the materials.

Step 2: Knock the eggs into a large basin without oil and water, add caster sugarStep 3 Beat the whole eggs with an electric whisk, first beat at high speed for 3 minutes, and then turn to low speed until the egg paste is delicate and fluffy, and the egg batter can be piled up without disappearing.

Step 4: Add the sieved low powder.

Step 5: Stir up and down evenly, do not stir in circles, mix into a delicate batterStep 6Take a small spoon of batter into the salad oil, and mix slightly.

Step 7, then pour back into the batter, mix evenly with the way of mixing up and downStep 8, then add the desiccated coconut, mix evenly in the same way, the batter is ready, Step 9 pour into the baking cup 9 minutes full (12 molds + 1 small paper cup), sprinkle the surface with an appropriate amount of desiccated coconut.

Step 10Put in the preheated oven, 175 degrees, medium layer, top and bottom heat, 12 minutes or so Step 11

After the baked egg batter is taken out of the oven, take it out and let it cool.

Step 12 is full of coconut fragrance, and there are surprises when you bite into it

Step 13 is full of coconut fragrance, and there are surprises when you bite into it

Cooking tips for coconut cake.

It's a mille-feuille cake

Here's how to make a mille-feuille cake!

Ingredients: 3 eggs, 100g self-rising powder, 8 tsp sugar, 5 tbsp milk, 3 tbsp salad oil, 1 4 tsp cream of tartar, 1 4 tsp salt.

Cake batter mixed according to the basic chiffon cake method:

Here's how:

1. Ingredients: 3 eggs, 7 tablespoons sugar, 3 tablespoons butter (salad oil), 5 tablespoons milk, 100 grams of cake flour, 1 teaspoon of baking flour (or 100 grams of self-rising flour instead), 1 4 teaspoons of salt, 1 4 teaspoons of tartar powder (a few drops of lemon juice or white vinegar can be used instead), electric whisk, measuring spoon.

2. Add 4 tablespoons of sugar to the egg yolk and beat it with a straight whisk until it is milky white.

3. Add one spoonful of salad oil, mix vigorously and add another spoonful, and then add milk, the same reason.

4. Sift in flour, flour and salt, mix gently, do not stir excessively, and set aside.

5. Beat egg whites and tartar powder with a whisk until the egg whites are coarse foam, add 3 tablespoons of sugar and continue to beat until they are hard to foam.

6. Take 1 3 egg white foam and egg yolk paste and mix well, then pour the whole plate of egg yolk paste into the egg white foam and mix well, the action should be light and fast Do not apply oil to the inside of the model, and pad a piece of tissue paper at the bottom Use a spoon to scoop an appropriate amount of batter and spread it flat, not too thick, put it in the middle of the oven and bake it at 160 degrees for about 5 minutes, observe the golden color of the skin and take it out Take out and scoop a spoonful of batter, keep the thickness of each layer basically the same, and so on to bake the entire batter.

Exquisite taste: milk mille-feuille cake.

Preparation points: 1) Be careful not to get a trace of oil, water or yolk on the egg white.

2) Sugar should be divided into two parts, added to the egg yolk and one to the egg white.

3) When adding oil and milk, add one spoonful to mix well and then add another spoonful, do not pour it all in one go. (4) After the flour is sifted in, mix gently, do not stir too hard or stir for too long.

5) The egg white must be hard foaming, that is, its sharp edge can stand up without sagging, otherwise the cake will collapse after baking.

6) When mixing the egg white foam with the egg yolk batter, the action should be light and fast, if you mix it too long or too hard, the batter will become thinner. When baking in the oven, the thicker the batter, the more fluffy the cake will be and less likely to collapse after baking, and if the batter is softened, it may fail.

7) The cake model should not be oiled, because the chiffon cake batter must expand upwards with the help of the force of adhering to the model wall, and if there is oil, it will lose its adhesion, so you only need to put a liner paper on the bottom of the model.

Cake making process.

1. Cocoa sponge cake.

Ingredients: 600g eggs, 300g sugar, 290g of low-gluten powder, 30g of cocoa powder, 100g of butter, appropriate amount of skim milk.

Utensils: mixing bucket, sieve, small pot, liner paper, cake rings, baking tray, cake board.

Method: (1) Preheat the oven to 180 (or 180 on the top and 165 on the lower heat) for later use.

2) Crack the eggs into the mixing bucket, add sugar, and beat on the mixer until white and thick milk foam.

3) Sift the cake flour and cocoa powder through a sieve, gently pour them into a mixing bucket, add the melted and cooled butter and skim milk, and mix evenly into a cake division.

4) Put the cake in the pad paper, put it in the cake ring in the baking tray, smooth it with your hands, and bake it in the oven.

5) Bake for about 30 minutes, take out the cake when it is fully cooked, cover it on the cake board while it is hot, and let it cool before use.

2. Vanilla sponge cake.

Ingredients: 630g of eggs, 310g of sugar, 5g of vanillin or vanilla powder, 310g of low-gluten powder, 100g of lettuce oil, appropriate amount of skimmed evaporated milk.

Utensils: mixing buckets, sieves, liners, cake rings, cake boards.

Cake recipe: 5 egg yolks, 50 grams of oil, 50 grams of milk, 30 grams of sugar, 90 grams of low flour, 5 egg whites, 50 grams of sugar.

The whole process does not touch hands, and it tastes better than cake.

Little Dora's birthday party [cake chapter].