How do I change the cake making ratio and what is the correct ratio for making a cake?

Roast Percentage Roasting percentage is a professional percentage in the baking industry, which is based on the weight of flour to estimate the proportion of other ingredients. It's different from the actual percentage we use in general. In the actual percentage, the total percentage is 100%, while in the baking percentage, the flour in the recipe is always 100%, and it is more than 100% in total.

1. Comparison of baking percentage and actual percentage.

Raw material weight Roast percentage Actual percentage.

Flour 300g | 100 |

Salt 6 | 2 |

Yeast 9 | 3 |

Clear Water 186 | 62 |

Sugar 12 | 4 |

Grease 9 | 3 |

Total 522 | 174 | 100

2. Baking calculation formula.

1) Actual percentage = baking % * 100% total recipe %.

2) Baking percentage = actual percentage * 100% actual flour percentage

3) Baking percentage = material weight * 100% flour weight.

4) Material weight = flour weight * material baking % 100%.

5) Actual percentage = material weight * 100% total amount of formula materials.

6) Flour weight = dough weight * 100% total baking %.

7) The total amount of products = the weight of the bread of the product * the quantity.

8) Total amount of dough = total amount of product [(100%-fermentation loss)*(100-baking loss)].

9) Flour weight = weight of a certain raw material * 100% baking % of a certain raw material

10) Fermentation loss % = (weight of the dough before fermentation - weight of the dough after fermentation) The weight of the dough before fermentation.

11) Baking loss = (fermented dough weight - finished dough total weight) total dough weight after fermentation.

The above is the calculation of materials and production, in the actual production we will also encounter problems in temperature control, the following is an introduction to the calculation of methods such as adding ice:

1) Optimal water temperature = required dough temperature * 3 (such as quadratic rule is 4) - (room temperature + sugar temperature + friction temperature).

2) Friction heating = temperature of the group after stirring * 3 (such as quadratic rule is 4) - (room temperature + powder temperature + water temperature).

3) Ice addition = total water addition * (tap water - practical water temperature) (80 + tap water temperature).

4) The last amount of ice added = total water volume - amount of ice added.

When I made it, I needed 5 eggs, 142 grams of flour, 142 grams of sugar, 56 grams of coconut milk, and 56 grams of salad oil. It is made of a cake of 10 savings.

If you want to reduce the proportion, you need to divide the weight of flour by 142 by 5 to get 29 is the amount needed for each egg, coconut milk, oil are all divided like this to get the answer, and then multiply by 3, 4, etc., to get the size of the cake you need to make.

Chiffon cake is one of the more difficult types of cakes to make.

The recipes are also varied.

But it's generally for commercial use.

To put it simply, a one-time material recipe must be made into a "mixer bucket".

But you say that it doesn't work that way, but you can try to reduce the ingredients, but you have to do it according to the recipe.

The correct ratio for making the cake: 5 eggs, 40 grams of milk, 50 grams of sugar, 40 grams of corn oil, 80 grams of cake flour. The ratio of eggs, milk, sugar, corn oil, and flour can be simply recorded as 5:4:5:4:8.

The specific preparation of the cake is as follows:

Step 1: Take two dry and clean pots, separate the yolk and egg white of the egg, pour 10 grams of sugar into the egg yolk, then pour in 20 grams of milk, beat well with a whisk, and then pour the other half of the milk into it, continue to stir evenly.

Step 2: Corn oil is also poured in two times and stirred evenly, low-gluten flour is sifted, poured in 3 times, stirred in a Z-shape when stirring, do not stir in a circle, stir until delicate and particle-free. When stirring the egg yolks, it is best to refrigerate the egg whites in the refrigerator, which is more conducive to whipping, and add a few drops of lemon juice to the egg whites.

Step 3; It is best to use a whisk to beat the egg whites, first beat at low speed for a while, and then add 10 grams of sugar to continue beating when there is foam; When the foam becomes delicate, add 10 grams of sugar again, and when the foam is a little hard, put all the remaining sugar into it, and beat until the egg whites are delicate and hard, and stop when the whisk has obvious resistance.

Step 4: Take half of the whipped egg white, put it in the egg yolk and stir, turn it from the bottom to the top and stir; Then pour all the egg yolks into the egg white basin, or continue to stir up and down, be sure to stir evenly, otherwise there will be a fishy smell.

Step 5: Take out the mold of the 8-inch cake, brush it with a layer of corn oil, then pour the stirred cake liquid into the mold, gently shake it a few times, and shake out relatively large bubbles; Preheat the oven for 5 minutes, bake at 180 degrees for an hour, and put a dish of water in the bottom of the oven to bake a better cake. This makes the cake delicious!

The steamed egg custard is neither too old nor too runny.

In addition to knowing the proportion of water to put in, it is also necessary to master the correct method to steam the egg custard that is smooth, tender and delicious.

Ingredients: two eggs, appropriate amount of warm water, salt, sesame oil, aged vinegar, a little sesame oil.

Method]: 1. Remove the egg shell, beat the egg liquid into a bowl, and gently stir with chopsticks to mix thoroughly.

2. Mix warm water into the egg liquid, the ratio of egg liquid to warm water is, dilute the egg liquid with warm water and stir well.

3. Put an appropriate amount of warm water in the steamer, boil the heat until the steam comes up (the water starts to steam up before boiling), put the egg liquid into the partition of the steamer, and then cover the pot.

4. Steam for about 10 minutes, take out the steamed egg custard, add an appropriate amount of aged vinegar, sesame oil, and a little salt to eat.

How to make egg custard delicious].

1. It is best to mix warm water in the egg mixture, so that the steamed egg custard will be more tender, remember that the water temperature should not be too high, otherwise it will become egg flowers.

2. If you want to maximize the nutrition of egg custard, try not to add salt before steaming, which will break the nutrients of the eggs. After the egg custard is steamed, drop a little warm water from the salt and vinegar, and then pour it into the egg custard together.

3. Some people like to cover the bowl with a layer of plastic wrap, so that the surface of the steamed egg custard will not bubble. However, I think that there is no need to make it like this if you eat it at home, first, it is unhygienic, and secondly, when steaming, pay attention to leaving a small gap in the lid of the pot to avoid foaming.

The correct ratio for making cakes: 5 eggs, 40 grams of milk, 50 grams of sugar, 40 grams of corn spring oil, and 80 grams of low-gluten flour. In short, the ratio of eggs, milk, sugar, corn oil, and flour can be simply recorded as 5:

Recipe ratio for chicken cakes:Ingredients: 2 eggs (115 grams), 25 grams of sugar, 15 grams of honey, 60 grams of cake flour, 5 drops of lemon juice (can be omitted), appropriate amount of white sesame seeds.

Steps: 1. Prepare all the materials and put the paper tray into the mold in advance.

2. Put the eggs, caster sugar, and oozing honey into a waterless and oil-free basin, and add a few drops of lemon juice.

3. Beat the withered reed hair to draw the eight characters will not disappear immediately.

4. Sift in low-gluten flour and mix evenly.

5. Pour into the mold for eight minutes to fill this square is exactly six amounts, but it is not satisfied to indicate that it has been defoamed.

6. Sashi didn't shout with a amount of white sesame seeds.

7. Preheat the oven in advance, put it in the middle layer of the preheated oven, and bake at 150 degrees for 25-30 minutes. The original bamboo skewer is inserted without liquid and brought out, indicating that it is cooked.

8. It will be bulging in about ten minutes.

9. Immediately remove the mold and let it cool.

To refer to what kind of cake you make, different cake proportions are also different. Let's take a look at how easy it is to make a cake.

How to make a birthday cake:

Ingredients: 2 eggs, 45 grams of low flour, 35 grams of milk, 30 grams of corn oil, 35 grams of sugar, 130 grams of cream, 12 grams of sugar, 120 grams of cream, 15 grams of sugar, lemon juice, fruit.

Method steps: 1. Pour the corn oil into a bowl, sieve the low-gluten flour into it, and mix it until it is smooth and particle-free;

2. Add the egg yolk and milk and stir well; Finally, there's this smooth, particle-free state;

3. When separating egg whites, the basin should be clean, oil-free and water-free. Put the egg whites in the refrigerator and freeze for 10 minutes, then beat, squeeze a few drops of lemon juice into it, beat until it is coarsely foamy, and then add 1 3 caster sugar; Continue to beat until the meringue is in a delicate state, then add 1 2 of the remaining sugar, continue to beat until the obvious lines, add the remaining sugar to continue to beat, and finally the meringue is in this state of small sharp corners;

4. Divide 1 3 meringue into the egg yolk paste, and mix well; Pour back into the remaining egg white bowl and continue to mix well; Finally, there is this delicate, fluffy, shiny batter state. Pour it into a 6-inch chiffon mold, shake the big bubble out with a few shocks, and preheat the oven for 15 minutes in advance;

5. Bake at 130 degrees for about 35 minutes, then turn to 145 on the top and 150 for about 15 minutes; After baking, shake out the hot gas after a few shocks, and immediately cool it upside down, and then take off the film after it is completely cooled. Then divide into 3 pieces; Prepare your favorite fruits; Chop the whole strawberry to make a filling, and the whole strawberry decorates the surface;

6. Prepare about 200 grams of whipping cream, squeeze a few drops of lemon juice, add 15 grams of sugar, beat until there are obvious lines, and lift the whisk with small sharp corners;

7. Put the bottom cake slice on a plate, spread a layer of cream in the middle, leave the edge part uncoated, then squeeze the flower shape, and put the fruit particles in the middle; The last piece of cake is decorated with whole fruit on the surface, and the mango is placed in the middle, and the birthday cake is completed.

Summary. To be honest, after reading it once when making food, it is really difficult to succeed according to his method, you have to refer to a few more, this is my experience, because I do it myself according to these **, and I also have to look at a few **, and I will do it after comprehensive reference, and I must have experience, and it is really difficult to do it well at one time. You have to do it a few more times, and you can only do it well after you have experience, and personal experience is for reference only.

Hello, I found the method and proportion of chicken cake on the Internet. Then I sent him to you, in a ** way.

To be honest, after reading it when making or eating food, it is really difficult to succeed according to his method, you have to refer to a few more, this is my experience, because the brother pants are made according to these **, and it is also necessary to look at a few visual envy simple frequencies, and only do it after comprehensive reference, and to have experience, it is really difficult to do it well at one time. You have to do it a few more times, and you can only do it well after you have experience, and personal experience is for reference only.

Ingredients

3 eggs, 75 grams of low flour, 75 grams of caster sugar, 25ml of corn oil, and white sesame seeds as you like.

Step 1

1.Prepare the materials.

2.Crack the eggs into a bowl and add the caster sugar.

3.If whipped with an electric whisk at low speed.

4.The egg liquid gradually increases in volume and lightens in color, the electric egg beater coarse car travel rock bench is raised to 3 gears and continues to beat, the egg liquid is beaten until it is expanded and viscous, and the electric egg beater is changed to a low-speed churning sail yard to beat, and the big bubble is beaten away, and the traces of the egg liquid of the egg beater will not disappear immediately.

5.Sift in the low flour that has been sieved twice twice, and quickly stir-fry evenly with a stir-fry technique.

6.Pour in the corn oil.

7.Stir-fry the vegetables in the same way.

8.Put the mould into a colored paper tray, put the egg batter into the paper tray (9 minutes full or flat), and sprinkle white sesame seeds on the surface.

9.Preheat the oven at 170 degrees in advance, medium layer, top and bottom, about 15 minutes.

After a few minutes, the fragrant cake is baked, and after baking, put the cake on the drying net to cool and eat.