How to make a chicken cake, is a cake, to be simple, there is an oven 15

Ingredients: 90g cake flour, 3 eggs; Excipients: 9g of oil, 60g of sugar

1. Raw materials are standby.

2. Beat the whole eggs into an oil-free and water-free container and pour in granulated sugar.

3. Beat with a whisk with warm water.

4. At first, the color of the egg liquid was still relatively yellow.

5. Hit until the color is whitish, the foam is delicate, and there are no large bubbles.

6. Sift in the low-gluten flour in batches and stir well.

7. Pour in vegetable oil and stir well.

8. The inner mat of the connecting mold is padded with an oiled paper tray.

9. Pour the egg batter into a small paper cup.

10. Preheat the oven to 180 degrees, medium layer, and bake for 20 minutes.

11. Take it out immediately after baking.

12. Take it out and put it on the drying rack to cool.

Ingredients: 5 eggs, 100 grams of low flour, 80 grams of sugar, 75 grams of yogurt, 40 grams of oil, a pinch of salt, a pinch of white vinegar.

Method: 1. Prepare homemade yogurt.

2. Egg white separation.

3. Sift the flour with salt and salt.

4. Add 20 grams of sugar to the egg yolk and beat it.

5. Add yogurt and stir well.

6. Add the vegetable oil in batches and stir well.

7. Add the sifted low powder to the egg yolk paste and stir until there are no granules.

8. Add a little white vinegar to the egg whites and beat with an electric whisk.

9. When the egg whites are coarsely foamed, add 20 grams of sugar.

10. When beating until the foam is delicate, add another 20 grams of sugar to continue beating.

11. When beating until the egg whites have lines, add 20 grams of sugar and continue to beat until they are dry and foamy, that is, lift the egg head, and the tail end is firm and triangular, which is the best way to beat the chiffon cake egg whites.

12. Add one-third of the beaten egg whites to the egg yolk paste, stir up and down with a spatula.

13. Pour the mixed paste back into the remaining 2 3 egg whites, stir up and down and stir evenly.

14. Finally, pour the batter into the cake mold with a live bottom. Shake vigorously two or three times to prevent large bubbles.

15. Preheat the oven to 160 degrees, and count the penultimate layer of the upper and lower tubes for about 40 minutes. After baking, take it out immediately and turn it upside down, let it cool for 30 minutes, and then remove the mold.

Tips: 1. Pay attention to the container containing egg whites should be clean, waterless, oil-free, and not mixed with egg yolks.

2. Immediately after baking, it is inverted to prevent retraction.

A few simple steps to make a delicious chicken cake.

Material. Ingredients: 80 g cake flour (2 3 cups), 100 g eggs (2 medium eggs), 40 g (1 4 cup) honey, 40 g caster sugar (1 4 cup), salad oil (unflavored vegetable oil) 30ml

Bake: Medium oven at 190 degrees (375F), 15 minutes.

Method. 1. Pour the caster sugar and honey into a large bowl.

2. Crack the eggs in a bowl.

3. Pour hot water into the pot, put the large bowl of eggs in the hot water, and beat the eggs with an electric whisk.

4. Sift the cake flour into the beaten egg batter.

5. Use a rubber spatula to stir the flour and egg batter thoroughly from the bottom up. Do not stir in a circular motion to avoid the frothing of the beaten eggs. (It is best to sift the flour twice, mix the batter for the first time, and then sift in the flour for the second time.) ）

6. Pour 30ml of vegetable oil into the mixed batter, and stir well in the form of stirring to become a cake batter.

7. Pour the cake batter into the mold, with a thickness of 1 2 to 2 3. Put the cake mold in a preheated 190 degree oven and bake for about 1 minute, and the surface is golden brown.

Ingredients: eggs (2), low-gluten flour (130 grams) Accessories: sugar (130 grams), baking powder (1 gram), peanut oil (28 grams) Method: 1. Mix low-gluten flour and baking powder and sieve it, and brush the inner wall of the mold with oil.

2. Crack the eggs into a basin, pour in the sugar, and insulate the water.

3. Use an electric whisk to beat at high speed until the whole shot.

4. Sift in the powder and pour in the oil.

5. Continue to stir well at low speed with electric beating to form a thick and smooth shape.

6. Put it into a piping bag and squeeze it into a mold.

7. Put it into a piping bag and squeeze it into a mold.

8. Preheat the oven at 190 degrees, middle layer, about 10 minutes (depending on the amount of batter), and evenly color.

It may take a few more times, and after a few failures, slowly figure out how to make this one of your works.

Beat the eggs in a bowl, add water, salt, put them in a bowl and steam them, cut them with a knife and add the vinegar.

Different from the traditional chicken cake method, innovative chicken cake tutorial!

Between tomatoes and chopped green onions, chopped green onions are still chopped for eggs.

Why can't egg whites be viscous, what is the reason?

The reason why a cake is called a cake is that it is made with eggs, and if there are no eggs, it is not called a cake.

I made a simple chocolate cake - made with my own hands, pictured.

Raw material. Carrefour contains yeast flour, sugar, eggs. Fruit syrup, butter, a pinch of salt. Cake molds, ovens, chocolate, milk, pineapple.

Preparation for production. Carrefour yeast flour is enlarged by about one-third, depending on the size of the mold.

Sugar, put about 8 scoops in a normal spoon.

Four eggs. Fruit syrup may or may not be placed depending on personal taste. I put it because I like cakes with fruity flavors and aromas.

Butter, Auchan ordinary butter, cut about one-third and microwave for 30 seconds to melt.

A pinch of salt, a moderate amount of salt can enhance the sweetness.

Cake mold, personal choice depends on the situation, I choose love mold, there is a romantic atmosphere.

Some chocolates.

5 tablespoons of milk. In order to melt the chocolate, it is better not to touch the bottom of the pan, than to use it with water to taste the empty chain.

Pineapple, several, can be used or not, or other fruits can also be used, mainly for decoration.

2Preheat the oven for 10 minutes. The temperature is controlled at around 150 to 180 degrees.

3Bake the cake for about 30-45 minutes, depending on the mood of your oven.

4After baking, cool it slightly, do not burn your hands, and serve on a plate.

5. Touch the chocolate syrup on the surface of the cake to make it richer than the chocolate you bought.

6. Finally, the fruit spring line is decorated.

I can go to the bakery and do this.

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 1First, 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 beat until well (not for 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 the medium for 20-25 minutes, and at the end be sure to watch it in front of you, because the color is very fast.

Sugar-free cake Ingredients: 1000g cake flour, 1000g liquid maltitol, 1000g egg, 5g protein, 100g pumpkin powder, 40g cake oil, 400g water, 5g water

Production process: 1. Egg beating liquid: put eggs, liquid maltitol, meringue, and water into the beater, stir at medium speed, stir thoroughly, and then put in cake oil, after the cake oil is dissolved, add water to the paste slightly, and the water should be added slowly several times, stirring at high speed, so that the egg liquid volume increases to 2 3 times of the original volume.

2. Adjust the batter: After the egg mixture is beaten, slow down the speed of the egg beater, pour in the flour and pumpkin powder and mix well, and do not take too long to avoid gluten in the egg batter.

3. Mold mounting: Put the egg paste into the mold, and the modulus can account for 2 3 of the mold volume.

4. Baking: Put the baking tray into the oven to bake on the bottom fire 220, when the cake volume swells, then give the top fire, the temperature is 210, turn off the primer, and take it out when the surface is golden brown.

5. Brush oil: Brush a thin layer of cooked oil on the surface of the cake.

6. Demoulding: cooling and packaging after demoulding is the finished product.

Practice 1Add the egg to the powdered sugar, mix it with a whisk to make it foamy, if the temperature of the egg is too cold, you can use warm water at 40 degrees Celsius to warm it, it is easier to make a soft, elastic and delicious cake.

2.Add the flour to the ingredients of 1 and mix well with a wooden ladle.

3、.Pour 2 ingredients into the cake model for about 8 minutes and bake in an oven at 180 degrees C for about 30 minutes.

Precautions. Tips for making cakes:

If you want to make a sponge cake with a fluffy mouth, depending on how the cake is stirred and foamed, if it contains a lot of bubbles, it is necessary to make it quickly before the bubbles disappear, so mix the ingredients by cutting them. It is also important to clean the container or whisk, as the eggs will not be able to bubble if the utensils contain grease.

I remember using a rice cooker to make cakes.

Ingredients: eggs, flour, milk, sugar.

Steps: 1. Prepare two bowls, wipe all the water and oil in the two bowls with a napkin, and do not get your hands wet during the operation.

2. Put the separated egg whites and egg yolks in two bowls.

3. Protein processing: If you want to be sweet, add salt first, add a small amount of salt to the protein solution, a little bit is enough, and then add a full spoonful of sugar! Start beating egg whites with three chopsticks, tilt the bowl a little bit to maximize the contact of the chopsticks with the egg whites, and get twice the result with half the effort!

When it is time to make bubbles, continue to add a spoonful of sugar, and then continue to beat until it is hard to foam, that is, the egg whites have become hard (turn the bowl upside down, and the egg whites can't be poured down, just like cream). This is the most critical step, because we can't use baking powder for our children, so we can only work hard to make egg whites ourselves, which can usually be done in 15 minutes.

4. Treatment of egg yolk: add 2 tablespoons of sugar to the egg yolk, and then add 3 tablespoons of flour (ordinary flour, medium gluten, and low-gluten flour are fine, but you can't use high-gluten flour), and then add 6 tablespoons of milk to the bowl of egg yolk. If you don't have milk, you can use your child's formula, or Wangzai's milk, etc.

Use chopsticks to stir all these ingredients together into a paste, and be careful to mix well!

5. Use a spoon to dig half of the beaten egg white bubbles into the egg yolk bowl, use a spoon to stir half of the egg white and egg yolk up and down, then add the other half of the egg white, and then use the spoon to stir up and down evenly! (Be sure to stir up and down, not in circles, and not with chopsticks, because using chopsticks to make a circle of flour will cause gluten, so that the cake will not come up).

6. Finally, the stirred mixture is in the form of a light yellow paste! Then pour the well-mixed custard into the cake mold.

7. Put it in the oven and start baking the cake, put the cake mold into the preheated 190 degree oven, bake for about 1 minute, and the surface is golden brown.

Oven to make ingredients for cakes.

4 eggs, 80 ml of evaporated milk, 20 ml of oil, 80 grams of granulated sugar, 100 grams of flour to make cakes in the oven.

1. Beat the egg yolk and egg whites in two bowls.

2. Use an egg breaker to beat the egg whites until they do not flow back, then add granulated sugar and beat until the granulated sugar is dissolved.

3. Stir the egg yolk evenly, then mix well with milk and oil, and then gradually add the flour and stir well. Stir in a clockwise direction and not too quickly.

4. Pour half of the albumen into the egg yolk syrup and stir well, then pour in the remaining half of the albumen and stir well.

5. Rub a layer of oil on the baking sheet, then slowly pour the evenly stirred slurry into the baking sheet.

6. Preheat the oven and place in a baking sheet. Bake at 175 200 degrees for 15 20 minutes.

Teach you the simple way to make a cake in the oven, the steps are detailed, and you can make your own cake at home.

Teach you how to bake cakes in the oven, the steps are detailed, and you don't need to buy them outside to make your own cakes at home.

Do you want to make a cake, chiston cake.

Ingredient 1 Cake flour: 120 grams.

2 Sugar: 45 grams.

3 Cream of tartar: 2 grams.

4 Bubble powder: 2 grams.

5 Cooking oil: 75ml

6 Fresh milk: 90ml

7 eggs, 4 eggs.

Method 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 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 dough into chicken tails, and 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 and stir up and down, not too long and in a circular motion to avoid foaming.

9 Pour the cake batter into the molds and gently shake out the bubbles, preheating the oven before doing so.

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