What equipment and tools do you need to make cakes? From the cake crust to the finish of the table f

If you are at home, you can also use a rice cooker to make cakes, the details are as follows: Ingredients: 1 cup of flour (the size of an ordinary disposable cup, about 60 grams), 3 eggs, half a cup of milk (half of the flour), some sugar (add it with the taste, if you want to eat fruit, put what fruit you like).

Method: First: separate the egg whites and egg yolks, and beat the egg yolks first; Add an appropriate amount of granulated sugar, and then beat;

Sift in the flour and beat it again; Finally, pour in the milk, mix thoroughly, and add fruit at this time.

Secondly: add a small amount of granulated sugar and a small amount of salt or white vinegar to the container containing egg whites, quickly break it up with a whisk, and then add an appropriate amount of granulated sugar when the egg whites appear fine foam, and then continue to beat it quickly with a whisk

And it's a quick beat, and it's OK to hit until the container is turned upside down and the egg whites won't flow out.

After: Put one-third of the beaten egg whites into the egg yolk and flip with a spoon from bottom to top, note: not scattered) Mix well, then pour in the remaining egg whites and flip in the same way.

Finally: Coat the inner pot of the rice cooker with vegetable oil, pour in the mixed cake sauce, press the rice cook button, jump to the keep warm button after the rice cooking button jumps to the keep warm button, keep warm for half an hour, and then press the rice cooking button, after which you can leave it alone.

After 1 hour, turn on the rice cooker and the fragrant cake will be baked!!

ps: It took several trials to succeed, the key is that the egg whites must be beaten to dry foam, you might as well give it a try.

The ingredients are baking powder, custard powder, tartar powder, sp, spices, tools have turntables, molds for baking round cakes, cream, piping bags, piping spouts, and the required pigments are powdered.

Whisk, oven, scraper, baking tray, oiled paper, disposable piping bag, piping nozzle.

The tools needed to make cakes are: 6-inch or 8-inch cake molds, egg beaters, bread machines, electronic scales, ovens, flour sieves, rubber spatula, brushes and stainless steel egg beaters.

The specific steps to make a cake are:

1. Take out the eggs from the refrigerator in advance, separate the egg whites and yolks, add cornstarch, baking powder and salt to the low-gluten flour, mix evenly, sieve and set aside.

2.Add 20 grams of sugar to the egg yolk, whip evenly, then add salad oil and milk in 3-4 times, and whip until the egg yolk liquid is uniform and thick, and there is no separation of oil and water.

3. Gently add flour, quickly cut and mix evenly, and the liquid can not appear flour particles. At this point, the oven can be preheated to 180 degrees.

4. Add lemon juice to the egg white, use a whisk to make a large bubble in the shape of a fish's eye, then add 20 grams of sugar, and add the remaining 40 grams of sugar every 1-2 minutes, and add it in two times until the egg white is hard foaming. Lift the whisk and the top egg whites stand up in a triangular shape and do not bend.

5. Take out 1 3 egg whites and mix with the previously mixed egg yolks, cut and mix evenly with a rubber spatula, then pour the mixed batter into the egg whites, and quickly cut and mix evenly. 6.After the complete mixing is successful, immediately pour the dough into the cake mold, shake it a few times, remove the bubbles 7, put the mold into the middle layer of the oven, bake it at 180 degrees for 40 minutes, take it out immediately after baking, and remove the mold after cooling;

Tools Required: Oven, Cake Mold.

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

1. Separate the egg whites and yolks from the refrigerated eggs first, as shown in the figure below

2. Then add salt, oil, water, and 20g sugar to the egg yolk, and beat evenly, as shown in the figure below

3. Sift in the tartar powder and stir until smooth, as shown in the figure below

4. Add a few drops of white vinegar to the egg white, add white sugar in batches, and beat, as shown in the figure below

5. Take a part of the egg white into the egg yolk paste, pour it back into the egg white and mix evenly, as shown in the figure below

6. Pour into an 8-inch mold and shake off the bubbles, as shown in the figure below

7. After that, put it in the oven and bake it at 135 degrees for 30 minutes, then turn to 150 degrees and bake for 30 minutes, as shown in the figure below

8. Bake and immediately turn it upside down, as shown in the figure below

9. It can be eaten after demolding, as shown in the figure below

Hello, it is a pleasure to serve you. Generally, the ingredients needed to make cakes are low-gluten flour, eggs, milk, sugar, salad oil, and baking powder. The tools needed to make a cake are:

6 or 8 inch cake molds, whisks, bread machines, electronic scales, ovens, flour sieves, scrapers, brushes and stainless steel egg beaters.

1 Add 2 grams of bubble flour to the flour and stir well.

2 Stir the oil and milk into a milkshake shape.

3 Pour the flour stirred into the oil and milk mixture, stir slowly, not too vigorously to avoid gluten in the flour, and stir wet.

4 Separate the egg whites from the yolks.

5 Add half of the sugar to the egg yolk and stir well, then pour into the batter. At this point, you can stir vigorously.

6 Beat the egg whites, add tartar powder (if you don't have it) and the remaining half of the sugar (if you beat it manually, you should divide the sugar into three dozens) until you beat the dough chicken tail, beating the egg whites is the most critical process.

7 Add one-third of the egg whites to the batter and stir clockwise.

8 Pour the batter into the remaining two-thirds of the egg whites, stir up and down, not too long and do not make circles, so as not to foam.

9 Pour the cake batter into the mold and gently shake the bubbles out, preheating the oven before that.

10 Heat up and down for 6 minutes, then add tin foil to prevent the surface of the cake from being mushy, then turn down the heat for 15 minutes, and then turn to the heat for 15 minutes.

1.Add 600g of chicken cake mix to a container (about 4 times, equivalent to 28 chicken cakes).

Step 2Then crack in 3 eggs.

Step 3Then add the milk. (At this time, you can add foods according to your personal preference, such as: raisins, red beans, fruit pieces...)Isomori Zhitan).

Step 4Once the ingredients are ready, use a whisk (or electric mixer) to mix well and start preparing the chicken cake.

Step 5Turn the thermostat to the "high" position, connect the plug to the power socket, at this time the power light will turn on, wait for 3 5 minutes, the heat lamp will turn on, indicating that the temperature of the internal plate has reached the temperature that can start baking.

Step 6Open the lid and coat the baking tray with a thin layer of milk marlene in the holes of the upper and lower baking sheets to prevent the baked chicken cake from sticking to the baked chicken cake.

Step 7Then pour the prepared ingredients on top (because the egg powder will swell during the baking process, so it can be poured about eight minutes full), and cover when finished. Please be careful to add the ingredients slowly so that they do not drip around or overflow too much.

Step 8Twist the thermostat to the "center" position and align with the prepared arrow. You can also adjust it to "high" (crispy) or "low" (softer) depending on your taste.

Step 9Once the lid is closed, let it sit for about 5 minutes.

Step 10During this time, the green light will turn on and off alternately.

Step 11Open the lid and the hot chicken cake is baked.

First of all, you have to buy an oven. There are also whisks, if you want to save a little trouble, you can buy a kitchen machine, which can be used to beat cream, dough, and then there are some other small tools, small molds, these. Electronic scales can go to the Internet to search for stools and vertical cables, many complete sets.

Cake mold: 4 inches, 6 inches, 8 inches, 9 inches, 10 inches, 11 inches, beginners can choose 4 inches to get started, to avoid wasting materials;

Egg beater: manual, electric, it is recommended to buy both, electric needs to beat egg whites, this is very important;

Egg bowl: there are stainless steel, there are glass, depending on the personal like, I feel that the glass is good;

Gloves: must be thickened and heat-proof, unless it is an iron sand palm, otherwise how to take it out;

Electronic scales, measuring spoons, mesh screens, silicone knives, brushes, baking paper, gloves, clips, these can be casual, oven: this according to the range of personal acceptance, for baking, the temperature is very important, the temper of the oven is different, because I bought a 300 yuan, and a 3,000 yuan, can be baked, but the finished product is far away, mousse cake does not need an oven;

Summary: 6 inch chiffon cake: oven over 15 liters, 6 inch live bottom buckle mold, electric egg beater, manual egg beater, egg beater, electronic scale, small bowl, flour sieve, silicone knife.

Tools for making cakes.

Tools for making cakes.

1) Oven: It is recommended that you use a household electric oven that can be heated by upper and lower tubes, has a temperature and time scale, and has a volume of at least 13 liters. Gas ovens are also available.

If your oven is metered Fahrenheit, you can use this formula to convert to Celsius: Celsius (Fahrenheit 32) 5 9

2) Baking tray: one 8-inch baking tray. The following materials are available: glass, ceramic, metal, disposable tin foil baking trays and heat-resistant plastic baking molds.

3) Egg beater: It is recommended that you use an electric egg beater, manual or tabletop, so that beating egg whites saves time and energy. A regular whisk is fine, but for arm strength and endurance, it's an almost insane challenge.

4) Sieve mesh: used for sifting flour, which can make the flour not clump when used, so it will not form small lumps during the stirring process, ensuring the delicate taste of the cake.

5) Rubber scraper: used to stir the material. The bottom of the container is angled, and the blade surface of the rubber scraper is very elastic, which is easy to seal with the surface of the container, and the material can be easily scraped and stirred. However, please pay attention to the hardness of the knife surface when purchasing, and the soft one is easier to use.

6) Scale: can be accurate to the gram of spring scale or electronic scale, this tool can ensure the accurate ratio of the basic ingredients of the cake, with it, it can also be said that half of the success.

7) Measuring spoons: Measuring spoons are usually a set of 4 particles. Serves 1 4 teaspoons (2 teaspoons, 1 teaspoon and 1 tablespoon).

1 tablespoon = 3 teaspoons = 15ml1 teaspoon = 5ml1 2 teaspoons = small spoon

8) Egg splitter; For separating egg yolks and egg whites. If you are sure, directly break the eggshell, divide it into two halves, and pour it back and forth, so that the yolk and egg white can be separated.

9) Regarding measuring cups, the capacity of measuring cups varies from country to country. The total capacity of one cup commonly used in Taiwan and Japan is 200ml, 240ml in Hong Kong, the United Kingdom, the United States and Canada, and 250ml in Australia. Therefore, in the future pastry operation, if you cannot determine the best place of the recipe, in order to ensure the accuracy of the ratio, it is not recommended that you use the measuring cup as the main measuring tool.

10) Baking paper: commonly known as oil paper, it plays an anti-stick role in the baking process. It is not recommended to use wax paper instead, because there is a thin layer of wax on the wax paper, and when baking at a high temperature or for a long time, the wax on the wax paper will be caramelized and produce smoke and odor.

If you don't have oiled paper, spread a thin layer of oil evenly in a baking tray and sieve a thin layer of flour evenly.

11) Cooling rack: used for chiffon cake upside down cooling, if not, you can use the baking net in the oven instead.

Instructions: Tools to be purchased: oven, at least one 8-inch baking tray, whisk, sieve, rubber spatula, scale, measuring spoon.

Optional tools: baking trays, measuring cups, egg splitters, baking paper, cooling racks in a variety of materials and shapes.

Tools: 6 or 8 inch cake molds, egg beaters, bread machines, electronic scales, ovens, flour sieves, rubber scrapers, brushes and stainless steel egg beaters.

Equipment: oven, egg beater, dough mixer, proofing box, workbench, shelf, cigarette tube, fresh milk egg beater, electronic scale, spray gun, cash register, display rack, etc. Utensils:

Baking trays, cold racks, egg drawers, saw knives, spatulas, several stainless steel basins, large and small pins, walking hammers, flat scrapers, round scrapers, dustpans, cloth piping bags, plastic piping bags, piping nozzles, turntables, birthday cake edges, birthday cake bottom covers, birthday cake receptacles, birthday cake pads, etc. <

1. Equipment: oven, egg beater, dough mixer, proofing box, workbench, shelf, cigarette tube, fresh milk egg beater, electronic scale, spray gun, cash register, display rack, etc.

2. Utensils: baking trays, cool racks, egg drawers, saw knives, spatulas, several stainless steel basins, large and small pins, walking hammers, flat scrapers, round scrapers, dustpans, cloth mounting bags, plastic piping bags, piping nozzles, turntables, birthday cake rims, birthday cake bottom covers, birthday cake receptacles, birthday cake pads, piping sticks, birthday hats, birthday cake forks, birthday cake dinner plates, pastry boxes, birthday cake molds (6 18-inch sets), paper (for pad paper), sponge cake molds, etc., toast molds, measuring cups, sieves, Bread bags, customer packaging plastic bags, clips, finished product plates, plastic birthday cake molds, plastic boxes, scissors, small carving knives, sealing machines, refrigerators, panels, paper cups, rulers, dough baskets, fences, small spoons, tied wire, etc.

3. Basic raw materials: bread flour, flour, cake powder, granulated sugar, cotton sugar, powdered sugar, starch syrup, glucose, fragrant powder, five-spice powder, stinky powder, tartar powder, baking powder, soda, white vinegar, yeast, improver, butter, salad oil, ghee, bean paste, red dates, peanuts, melon seeds, sesame, meat floss, starch, jam, Sanyang cake powder, raisins, syrup, winter melon strips, pigments, plant fresh milk, etc.