How do you bake a petit fours in an electric oven? Tools, materials, steps, the details are good! 1

Ingredients: 120 grams of cake flour (whole wheat flour I use), 1 bag of milk, butter, 80 grams of sugar, 4 eggs, foaming powder (bought in the supermarket), I also prepared condensed milk instead of cream decorating, rice cooker, vegetable oil.

Steps: 1Separate the yolk from the white. Prepare two large bowls without oil and water. Open the egg from the middle and flip it on the left and right sides twice, being careful not to break the yolk.

2.Sift the flour first (I didn't sift), add a teaspoon of baking powder, mix well and set aside.

3.Put the milk in the egg yolk bowl and stir well, then add the sugar and butter (I liquefied it in the microwave first and cooled to room temperature), beat in one direction and stir well. Add cake flour (whole wheat flour I put in the baking powder) with baking powder, stir well and set aside.

4.Start beating egg whites. It's hard work.

First use a whisk (sold in the supermarket) to beat a few times, after foaming, put a little salt or white vinegar in the egg white (to remove the fishy smell of the egg), and then beat the egg white, clockwise beating, during the period, put the sugar in twice, until the egg white basin is turned upside down, and the egg white can not flow down. It's a bit like cream on a birthday cake.

5.Pour the beaten egg whites into the egg yolk batter in three parts, stir briskly up and down, and before that, preheat the rice cooker in advance and put some vegetable oil in it to prevent it from sticking.

6.Then pour the finished paste into the rice cooker, press the heating gear, it may jump after a while, don't worry, my experience is to press and wait for the jump up, and then open the lid after half an hour or forty minutes, you must be patient, otherwise it will collapse into a cake.

7.Let it cool a little and decorate it with cream to make a birthday cake, or cut it directly into a plate and eat it.

Precautions: First, the concentration of egg yolk paste and paste is about the same, and it is not good to dry it when it is thin.

The second is that the egg whites should be beaten, until the egg white basin is turned upside down, and the egg whites can't flow down.

The third is that the rice cooker should be preheated, and if you jump up and press it again, you won't press it. Overheating can also retract. Time's up.

Open the pot and stick it in with a bamboo skewer to keep the dough from sticking. Experience: It is a little troublesome to make your own cake, but it is safe to eat, clean, hygienic and saves money and the taste is no worse than the outside, and it is also a kind of family enjoyment.

Interested friends can use their imagination and innovation.

Hehe, I use condensed milk for my decorating, and I don't have strawberries or cherry tomatoes at home, so I use red fruits to decorate.

The key is to beat the egg white, add a little salt or white vinegar (to remove the smell), and be sure to turn the egg white basin upside down, the egg white can't flow down. If you try again according to the above method, it will be successful. In addition, it is okay without baking powder.

Hee-hee, I haven't used a computer drop. You try to keep the rice warm for 15 minutes after jumping gears according to the function and time of cooking the rice according to the usual cooking time. You can't lift the lid during the period. If it is not cooked, simmer for a while.

Also, if it doesn't get up, it is related to egg whites, and the egg whites must be turned upside down, and the egg whites can't flow down.

I think you still go to the bookstore to buy books to read, there are many kinds, some books will be written in detail, it depends on you to look carefully.

You need to prepare::

Whisk, measuring spoon, measuring cup, kitchen scale, cake mold, egg beater, flour sieve, scraper, brush, turntable, piping bag, piping nozzle, converter, spatula.

Coatate the baking sheet with butter, cover with butter paper, coat and sprinkle with butter, and pour off any excess flour. Reverse the round cake pan and buckle it on the baking sheet, and use your fingers to draw a circle along the edge of the pastry pan.

Put the hazelnut kernels in the oven and bake for 12 15 minutes, peel (method), and reserve 1 3 acres for decoration. Mix 1 2 parts caster sugar with the remaining hazelnut kernels and place in a food processor.

The hazelnut kernels are ground into a powdered powder or screw planed.

Put the nut flour and sugar into a glass bowl and add the corn flour.

Place the egg whites in a metal bowl, beat them straight with a whisk or electric mixer, add the rest of the caster sugar and beat for 20 seconds until a shiny meringue sauce is formed.

Add 1 3 hazelnut kernels, mix gently with a spatula, you can insert one hand from the center to scoop up and cover and stir, turn the bowl in an anticlockwise direction with the other hand, and add the remaining hazelnut kernels in 2 times.

OK. How many layers does your oven have?If it is three layers, do it below, if there is only one layer, put it in the oven and bake it over medium heat until the surface is a little colored, and insert a toothpick so that it does not get wet batter. (I don't know exactly when).

Since you have an oven, it is recommended that you buy a book, which is available for more than 10 yuan. ）

Original chiston cake:

Ingredients: 3 eggs, 60 grams of low-gluten flour (can be prepared with ordinary flour and corn starch at a ratio of 4:1), 35 grams of milk (can be used with water, but the milk is fragrant), 65 grams of sugar (can be increased or decreased appropriately).

Method: The egg whites and yolks are separated, and the container for putting the egg whites should be waterless and oil-free.

Beat the egg yolk first, add 20 grams of sugar to the egg yolk and beat until the sugar melts, the color of the egg yolk becomes lighter, add milk in 2 times and stir well, and then add low-gluten flour in batches and stir well into egg yolk paste. (Don't stir the flour for too long, stir up and down and don't draw circles).

Then beat the egg whites, and add 15 grams of sugar when the egg whites are coarse and foamy with a whisk; Continue to beat until there are many fine bubbles on the surface, add 15 grams of sugar; When all the bubbles are fine, add the remaining 15 grams of sugar, and continue to beat until the protein container is dry (the protein container of dry foam does not fall off if it is turned upside down).

At this time, the oven is preheated to 160°

Pour 1 3 egg whites into the egg yolk paste and stir well. Continue to pour the egg whites in two more parts and stir well.

Pour the batter into the mold, smooth it with a spoon, put it in the lower middle of the oven and bake for 45 minutes.

Making simple little cakes? Go to the supermarket to buy cake powder (you can freely choose the taste of cake powder, different tastes, the taste is not the same), white sugar, eggs, peanut oil. Beat the eggs first, it is best to beat until they are bubbly (it is best to put white sugar and peanut oil and eggs together), and then pour in flour (generally an egg, 50g of flour), the eggs are very flour and stir together (you can also add some fruits, raisins, kernels), stir until there are no small bubbles, and then pour into the mold to hold the cake, put it in a small oven, high heat, and bake for three minutes (in fact, the length of time depends on the amount of cake flour you have), and then it's OK.

If you have a small oven, it's best to make muffins.

Search for it on the ferry website.

In fact, chiffon is not simple at all, egg whites and temperature control requirements are very high, novices recommend trying small cakes with a high success rate such as cranberry muffin. It's also a reference to Junzhi's bo, no cranberries can be replaced with raisins, or no addition. To put it simply, it is a mixture of liquids such as egg oil and water, a mixture of dry materials such as various powders, and then a mixture of dry and wet mixing

Cranberry muffin.

Bake: 200 degrees, medium, about 15 minutes.

100g cake flour 40g dried cranberries.

30 grams of sugar 6 grams of baking powder.

Salt g eggs 20 g.

80 grams of milk and 30 grams of vegetable oil.

Pour the milk in a bowl.

Add vegetable oil.

Add the beaten egg mixture and stir to combine.

Mix the flour, baking powder, salt, sugar, and dried cranberries well and pour into 3 mixtures.

Stir until all dry ingredients are moist. At this point, the batter will look coarse and lumpy, but don't mix any more.

Immediately load into molds, 1 2-2 3 full, put in a preheated oven and bake.

Tips: 1. When the dry and wet mixtures are not mixed together, they can be stored for a longer time, but once mixed, they must be baked immediately, otherwise it will affect the expansion of muffin.

2. Step 5: When mixing the batter, stop after the dry ingredients are all wet, and do not over-stir, so as not to cause the flour to be rough due to gluten.

3. Mix the two mixtures and stir well, and bake them immediately into the mold.

I recommend you to read Junzhi's blog, which has a chiffon cake, which is very simple.

The ultimate delicate ---chiffon cake] perfect strategy.

Chiffon cake] (portion: 8 inches of round mold one).

Ingredients: 5 eggs (about 50 grams), 85 grams of cake flour, 40 grams of salad oil (unflavored vegetable oil), 40 grams of fresh milk, 60 grams of caster sugar (added to egg whites), 30 grams of caster sugar (added to egg yolks).

Baking: 170 degrees, about 1 hour.

Production steps: 1. Prepare materials. The flour needs to be sifted, the egg white yolk is separated, and the basin containing the egg white should be oil-free and water-free, and it is best to use a stainless steel basin.

2. When the egg whites are beaten with a whisk until they are fisheye bubble-shaped, add 1 3 caster sugar (20 grams), continue to whip until the egg whites begin to thicken and become coarse foam, and then add 1 3 sugar. Continue to whip until the egg whites are thicker and the surface is wrinkled, add the remaining 1 3 sugars. (If too much sugar is added at one time, it will hinder the foaming of the egg white, so when beating the egg white, it is generally customary to use the method of adding sugar in batches.)

Of course, this doesn't mean that if you add all the sugar at once, the egg whites won't be beaten, but it will take more effort. ）

3. Continue to beat for a while, when the whisk is lifted, the egg white can pull out the curved sharp corners, indicating that it has reached the level of wet foaming. If you are making chiffon cake rolls, it is enough to whip the egg whites to this extent. But if you make regular chiffon cakes, you still need to keep whipping.

When the whisk is lifted, the egg white can pull out a short, upright sharp corner, indicating that it has reached a dry foaming state and can stop whipping.

4. Add 30 grams of caster sugar to 5 egg yolks and gently beat them with a whisk. Don't beat the egg yolks.

5. Add 40 grams of salad oil and 40 grams of milk in turn and stir well. Add the sifted flour and mix gently with a rubber spatula. Do not stir excessively to avoid gluten of the flour (if the flour is glutened, it may make the cake too tough and affect the softness of the cake).

6. Put 1 3 egg whites into the egg yolk paste. Gently stir well with a rubber spatula (from the bottom to the top, do not stir in a circular motion to avoid egg whites defoaming). After mixing well, pour all the egg yolk paste into the bowl with egg whites, and mix well in the same technique until the egg whites and egg yolk paste are well combined.

7. Pour the mixed cake batter into the mold, smooth it out, hold the mold with your hand and shake it twice on the table to shake out the large bubbles inside. Put in a preheated oven at 170 degrees for about 1 hour. The baked cake is removed from the oven and immediately upside down on the cooling rack until cooled.

Then, remove the mold, cut into cubes and enjoy (it is already very tasty when eaten straight). It can also be used to make various decorated cakes.

You can't see the picture here, you can go to his blog and see it.

Ingredients: 4 eggs (room temperature) 3 4 cups cake flour 1 2 cups sugar 1 teaspoon yeast a pinch of salt 1 4 cups milk or water 1 4 cups salad oil.

Method: 1 Separate the yolk and egg whites of the eggs at room temperature, and the egg whites must not touch the oil (the bowl and grinder must be clean).

2 Mix the flour, sugar, yeast and salt in a bowl, then add the egg yolk and milk salad oil, and mix all the mixture at high speed.

3 Beat the egg whites at high speed for 2 to 4 minutes until the egg whites are creamy, very delicate and even.

4 Slowly add the egg whites to the flour mixture with a large spoon, gently turn the egg whites from the bottom to the top with a large spoon, so that the egg whites are filled into the flour mixture, no large pieces of egg whites can be, 5 Put the mixture in the mold coated with oil and put it on the baking sheet, 240 degrees, the time depends on the size of the mold.

Ingredients: 200 grams of milk, 50 grams of caster sugar, 2 egg yolks, 10 grams of corn starch, 10 grams of cake flour, a few drops of vanilla extract, 100ml of animal whipping cream Method: Hokkaido chiffon production process:

1. Separate the egg whites from the yolks. To ensure that there is no oil or water in the bowl containing egg whites (I made it by halving) 2. Add caster sugar to the egg whites in three times, and beat them until they can pull out the wet foaming state of the curved corners (the cream of tartar can be added in an appropriate amount to help beat the egg whites). Then refrigerate and set aside.

Refrigeration can prevent egg whites from foaming) 3. Add the remaining caster sugar to the egg yolk and beat well. Add milk and salad oil and mix well. 4. Sift in the low powder and mix into a uniform batter.

5. Put 1 3 egg whites into the egg yolk batter first, mix gently with a rubber spatula, then pour the mixed batter back into the egg white basin, and continue to mix evenly with a rubber spatula. 6. The batter after mixing is thick, delicate and uniform. 7. Fill the batter into a paper cup and fill it up.

Don't overfill. Put it in a preheated 180 degree oven and bake for about 15 minutes until the surface is golden brown.

8. After the cake has cooled, insert the piping spout with a small round hole into the inside of the cake and squeeze the vanilla cream filling into the inside. Squeeze until the surface of the cake is slightly bulging. When the piping spout is pulled out, the vanilla cream filling will spill out a little bit on the surface, forming a small dot.

I found this at the Chinese Food Exchange Forum.