What are the simple, delicious and beautiful cakes?

The following cake took a total of 15 minutes from preparing the ingredients to entering the oven, which is perfect for busy office workers. It has the aroma of honey and eggs, and is also elastic.

Ingredients: 7 10-inch mold eggs (6 large eggs), 220g of cake flour, 80g of sugar (increase to 150g as needed), 60ml of vegetable oil, 60ml of milk, 75g of honey, 2g of salt

4 8-inch mold eggs (large), 150g of cake flour, 50g of sugar (increase as needed, can be increased to 100g), 35ml of vegetable oil, 35ml of milk, 40g of honey, 1g of salt

Method: 1. Milk + vegetable oil is beaten with a manual whisk until the water and oil are fused, the flour is sieved 3 times for later use, and the oven is preheated to 300 Fahrenheit;

2. Eggs + sugar + salt use an electric whisk to make coarse foam, then pour in honey and beat until the foam is fine, the volume is 3 times the size of the original, and the egg bubble is picked up with an egg beating head for 3 seconds;

3. Mix in the flour in 3 times, turn it up and down and mix well;

4. Mix in the oil and milk mixture in 3 times, turn it up and down and mix well;

5. Pour into a baking tray lined with oiled paper, use a toothpick to make a few strokes back and forth on the surface, remove the large bubbles, put it in the oven at 300 degrees for 50 minutes;

6. Take it out and buckle it upside down on the biscuit rack, and remove it from the mold after cooling. Call it a day!

Cupcakes are simple and beautiful.

Brownie Frozen yogurt cheesecake.

Yes! It's so delicious! Do you want a birthday cake or a cake?

Ingredients: 1. 4 eggs;

2. 100 grams of low-gluten flour or cake flour (if there is no ordinary flour and 10 grams of starch available in China);

100 grams of sugar. (If you use a small cup size, which cup is small).

3. A little white vinegar, vanilla sugar and lemon oil.

Utensils: 1. A rice cooker;

2. two small basins;

3. A manual whisk.

Method: 1. Put the egg white and egg yolk into two small basins respectively (the eggs should be at room temperature, and the ones just taken out of the refrigerator should be put at room temperature);

Sugar 1 3 Put it in the egg yolk, whip the egg yolk, and stir until it is light yellow (I usually stir for 1 minute, if you put the egg yolk in a small basin of warm water, the effect is better.) ）

2. Whip the egg whites, stir into a dry foam like cream (the egg whites can stand up in the tip of the hand, the time is about 5 minutes, beat until there is no egg liquid in the bowl, this step directly determines the quality of the cake, if there is still egg liquid in the bowl, the cake will not swell, and become an egg cake.) But you can't beat it, it's not good if you beat it too long to become cotton-like), and then pour the remaining 2 3 white sugar into the egg whites and stir lightly a few times.

Note!! There can be no oil and water in the basin where the egg whites are placed, the manual whisk should be clean, the egg yolk should not be sticky, and the egg white should not be mixed with a little egg yolk, these three points are very important, otherwise the egg whites will not be beaten well.

3. Put half of the beaten egg whites into the egg yolk and stir carefully so as not to destroy the egg white bubbles.

Then put the flour, vanilla sugar, and lemon oil into the beaten egg yolk, and drip a few drops of white vinegar, and then gently stir well (stirring too vigorously will cause gluten in the dough and affect the quality of the cake; Vanilla sugar and lemon oil are flavored and can be left unadded; White vinegar is used to remove the fishy smell of eggs. ）

4. Put the remaining half of the egg white into "3" and stir well (you can't use a blender, the method is to use your hand or a rubber spatula to fish up from the bottom of the bowl, repeat several times).

5. After about 2 minutes, you will notice that the egg yolk batter and egg whites have merged into one and become a paste, at which point the cake batter is ready :)

6. Apply a layer of oil to the rice cooker, or a layer of oiled paper or aluminum foil if it is not a non-stick pan.

Put some dried fruits such as walnuts and melon seeds in the bottom of the pot.

Pour the cake batter into the rice cooker :)

7. Press the rice cooker to the heating gear for cooking, about 5 minutes or so to jump to keep warm, wait for 2-3 minutes, press the cooking rice again to heat, and jump again after a few minutes (during the batter when the batter is slightly hard, you can sprinkle some raisins on it), so repeat 3-4 times, you can smell the fragrance of the cake, open the lid, the surface is light yellow, taller than the original, poke it with chopsticks, if you can poke it, and the chopsticks do not stick to the egg pulp, it means cooked; ）

8. Out of the pot, flip over, and the fragrant cake will shine on the stage, and the bottom should be a little dark yellow. Shunzì繎 2008-02-04 10:32

How to make a fluffy and delicately organized cake? Gather the experience of baking experts, remember the following six tips, and friends who want to learn cake will run into fewer walls in the future.

1.Refrigerate eggs and butter and do not use immediately.

When using refrigerated butter, it needs to be softened at room temperature, and the eggs must be treated in the same way to allow the eggs to return to room temperature before trying. Otherwise, it is easy to have uneven emulsification when mixing materials. If you don't have the patience to wait or don't have enough time, you can cut a few knives on top of the butter and put it in the microwave over low heat, checking every 5 seconds to see if it warms up.

Soak the eggs in a bowl of warm water for 10-15 minutes.

2.Measure the flour correctly.

Electronic scales are essential in baking weighing, but many baking experts are also accustomed to weighing materials with a measuring spoon. So, in addition to using electronic scales, how to use a measuring cup to measure the right amount of flour?

Use a small spoon to scoop the flour into the measuring cup, and then use a knife to scrape off the excess flour. Don't measure the flour directly from the flour bag with a measuring cup, as the measured flour will be denser – so it looks like a cup on the surface, but it's actually more. This will allow the amount of flour to be used in excess of the amount specified in the recipe.

3.Use a brush to grease the baking tray to prevent it from sticking.

Using a brush to brush is more even than simply pinching a piece of butter. Just dip the brush in the softened butter and brush it to the bottom and walls of the pan, or continue to brush on top of the pan if you have a sheet of paper.

4.Try to place the baking sheet in the middle of the oven.

If you are using multiple baking trays or molds to bake at the same time, do not touch each other or the walls of the oven, and try to place the baking trays in the middle of the oven to make the temperature more accurate and the color more uniform. For some cake recipes, you can also turn on the hot air function of the oven to evenly spread the temperature throughout the inside of the oven.

5.Turn the baking tray in a direction during the baking process.

Wait until the cake is basically baked (about 2 3 times to avoid the collapse of the cake surface), take out the baking tray and turn it in another direction before baking, so as to ensure that the cake is baked evenly on all sides.

6.Flip the cake to cool.

Cool the cake top side down. This will make the top of the cake flat, making it much easier to stack when making multi-layer cakes – if the top of the cake is still a little curved, you can use a serrated knife to flatten it.

Rice cooker version of chocolate cake.

Ingredients: 130g cake flour, 30g cocoa powder, 4 eggs, 110g sugar, 45ml salad oil, appropriate amount of raisins.

Preparation: 1) Salad oil, chopped raisins.

2) Knock the eggs into a clean oil-free basin and heat them to about 40°C in a hot water tray.

3) Add the sugar and beat quickly with an electric whisk for 6 minutes until the volume expands to 5 times.

4) Low powder and cocoa powder sifted.

5) Pour in the sifted powder.

6) Quickly stir and mix well.

7) Pour in the salad oil and mix well.

8) Pour into the rice cooker and sprinkle with raisins. Turn on the power and press the cook button.

9) The appearance of the raisins sinking after 15 minutes.

10) Trip after 40 minutes. Simmer for 5 minutes.

11) Take it out and let it cool on the upside-down wire rack. Cut into cubes and serve on a plate.