Cake making process lejutest03 40

This recipe is what I used to use when I used to make it in the microwave I can also use a rice cooker But I'm not sure about the time If you have an oven, it's better, the method is the same, bake at 220 degrees for 35 minutes Ingredients: 100g of cake flour, 3 fresh eggs, pure milk, blended oil, salt, white vinegar, sugar, and an ordinary household spoon (the kind of porcelain) Steps: 1. Beat the egg yolk and egg whites in two bowls respectively 2. Add two spoons of sugar to the egg yolk and stir until the sugar melts 3. Stir the egg whites with chopsticks or whisks to make a foam, add four spoonfuls of sugar (trust me, it won't be too sweet) and stir desperately until all the sugar melts and the egg whites become milky white until there is no egg white liquid.

Of course, it is better to be able to make a foam, but it will be very tiring) Add a little salt and white vinegar during the stirring process to remove the fishy smell of the egg whites. 4. Add three spoons of blended oil and five spoons of pure milk to the egg yolk (add one spoonful by spoonful, stir well and then add the next spoonful) 5. Add 100g of low-gluten flour to the churned egg yolk and stir well (note, you can't always follow one direction when stirring, you should turn left three times and right three times to avoid gluten) 6. Mix the stirred egg yolk and egg whites together and stir well. 7. Smear a layer of oil in a microwave container, pour in the mixed paste about one centimeter,,, put it in the microwave oven and microwave (high heat) for about three minutes (I make it for three minutes and fifteen seconds each time) Note: When microwaving, be sure to put two wooden (or bamboo) chopsticks under the container, otherwise it will be paste, the barbecue grill is too high, and the bottom will also be pasted Remember Don't get it out immediately after baking It is necessary to turn the container upside down until it cools naturally so that the baked cake is not easy to collapse If you want to add cream, go to a small cake shop to buy it, ten yuan a box (milk carton kind) and then beat it yourself with a whisk.

Rice cooker to make cakes.

A lot of searches.

I like to eat cakes, so I have time to try to make my own!

According to the description of the landlord, it may be caused by the following reasons.

1. Since the landlord is making a cake with eggs, it should be chiffon, and the mold (or pot body) of the chiffon cake does not need to be greased.

2. Eggs may not be fresh, the fresher the eggs, the higher the success rate, and the longer the storage time, the higher the probability of failure.

3. Don't add salt to beat egg whites, but add a little white vinegar (if you don't mind additives, you can add tartar powder).

4. Add salt to the egg yolk, and at the same time, an appropriate amount of vegetable oil and a little wine should be added to the egg yolk (if you don't mind additives, you can add vanilla extract).

5. Egg whites can be beaten to a firm and unflowing state regardless of whether they are played electronically or manually, which is not an exaggeration, it is true. If you can't reach it, it must be a problem. Also: the whisk and the container used to hold the egg white must be waterless and oil-free in advance.

6. There will inevitably be a phenomenon of retraction after the egg chiffon is baked, if you don't want to see the retracted cake, you can consider using the whole egg method, the whole egg sponge cake is also very delicious. And you can save yourself the trouble of beating the egg whites separately. However, the whole egg will not be firm and runny, but thick and yellowish white.

7. The flour must be sifted before use, which can reduce pimples.

8. It is inevitable that flour will form lumps when added to the liquid, and it takes a little patience. If you are really impatient, it is recommended to use sand grain.

9. Whether you mix the flour or mix the egg yolk and egg white, do not stir in circles, but mix back and forth, up and down, like stir-frying and chopping vegetables. If you stir the flour in a circular motion, it will come out and the cake will become stiff instead of fluffy.

10. Usually everyone recommends making cakes in strict accordance with the amount of the recipe, but I never measure the amount of cakes, not that I am not modest, but I can indeed achieve almost the same effect as the measurement. Therefore, it is not advisable to advise the landlord to buy an electronic scale, but the landlord can make a careful estimate according to the strict formula, and use the actual items and containers at home to achieve the mastery and operation method of the amount similar to the formula.

I wish the landlord a speedy success!

What's the wrong recipe for you?

1.The whisk for beating egg whites should be electric, not manual. The manual one can't be beaten.

2.The egg yolk is also wrong, first add sugar and milk to stir, and finally add flour after saccharification.

3.Egg whites should be added to 1 3 egg yolks and stirred well. Add 2 to 3 egg whites and mix well.

4.It is best to add food paper and cut the pot, which large piece of paper is spread underneath. (Food additive stores sell paper, ordinary books, paper, don't use) without oil.

Ordinary cakes can be oiled, but chiffon cakes are afraid of oil. I don't know what kind of cake yours is.

I hope I can help you by answering the questions. I've made pie houses.

It's okay to see the recipe.

1.Beat the egg whites must be hard. It can be picked up with chopsticks, and it has a soft tip like ice cream. Beat the egg whites in a basin with no oil to clean, add 1 3 sugar in the ingredients, and add 2 drops of vinegar.

2.Egg yolk + milk + leftover sugar stir in flour at home. (This step is done first, in beating the egg white, or the egg white will collapse after a long time).

3.Egg whites should be added to 1 3 egg yolks and stirred well. Add 2 to 3 egg whites and mix well.

4.Looking at the picture, it should be an ordinary egg cake, whether it is smeared with oil or not.

5.Don't be too sticky or too thin with the egg yolk paste.

Try it a few more times.

When beating the egg whites, when you see the milky white foam, set it aside and let it sit for a while. After that, you will notice that the upper part is up to standard, and there is still a little egg white underneath. You'll be able to get the top part out and continue to stir the egg whites underneath.

If you are not a master figure, you will basically not be able to finish beating egg whites. It would be very convenient if there was an electric egg white beater.

In addition, the flour can be put a little more.

An egg, a pinch of sugar (if you like to eat sweeter, you can put more), flour. Cover with the egg whites and sugar in a Tupperware shaker cup and shake vigorously until the egg whites are frothy. Then put it in a microwave bowl with egg yolks, add sugar and a little flour, and stir slightly to form a paste.

Just put it in the microwave for two minutes. Very simple.

Let's use a rice cooker to make a cake.

Ingredients: 110 grams of flour, 110 grams of granulated sugar (with refined granulated sugar, Swire brand), 5 eggs (fresh), some butter (the more the more fragrant, bright in a small carton, cut more than one-third), 50 or 60 grams of milk. Flour and granulated sugar is 1:

1. Other things can be put in.

1. Flour sieve.

Three or four times. 2. Separate the yolk and egg white of the egg.

3. Put a little salt in the egg whites (to help whip).

4. Beat the egg whites until the egg white basin is turned upside down, and the egg whites can't flow down.

5. Take two-thirds of the sugar and put it in three times in the process of beating the egg whites.

6. Put the remaining one-third of the granulated sugar into the egg yolk and stir well with the egg yolk until the egg yolk becomes lighter in color7

7. Add the butter and milk to the egg yolk paste, stirring thoroughly.

8. Slowly put the sifted flour into the custard on top (you can divide it into several parts), or stir thoroughly7

9. Now, pour the beaten egg whites into the batter and be sure to stir well.

10. Preheat the rice cooker slightly, smear with butter, and pour the batter into it.

11. Close the lid and press down to cook the rice.

12. Soon (more than 20 minutes), it will jump to keep warm, leave it alone, keep it for half an hour, and then press the cooking rice, jump to the heat preservation gear and keep it for another half an hour, it's almost, if you can't get it, open the lid to see.

3 eggs.

120 g cake flour.

45 grams of sugar. 2 grams of cream of tartar.

2 grams of bubble powder.

Cooking oil 25ml

90ml of fresh milk

Four eggs. 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 of the flour, and stir it wet.

4. Separate the egg whites and egg yolks.

5. Add half of the sugar to the egg yolk and stir well, then pour it into the batter. At this point, the mission can be stirred evenly.

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

7. Put one-third of the egg whites into the batter and stir clockwise.

8. Pour the stirred 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, gently shake out the bubbles, and preheat the oven before that.

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

Which cake are you, you don't have a name, it's a heavy oil cake, or it's an egg-splitting cake, or it's a whole egg.

This is not something that can be said clearly in a few words.

Oven or not?