How to make cakes, just the kind that is made and bought, delicious and sweet

Ingredients: 500 grams of fresh eggs, 350 grams of white sugar, 350 grams of refined white flour, 25 grams of baking powder, 25 grams of raw oil.

How to Operate: One. After the fresh eggs are shelled, add white sugar, and beat them evenly with three or four chopsticks, first light and then heavy, first slow and then fast, about 15 to 20 minutes, so that the liquid of the eggs can reach fermentation and foaming, thickening, milky white color, and the volume is increased by one and a half to two times compared with the original.

Two. Mix the baking powder with the flour, pour it into the egg mixture, and stir it into a uniform paste, not too much stirring, to prevent the flour from shrinking into lumps, so that the cake can reach looseness.

Three. Prepare a mold for steaming cakes, and a metal lunch box for general household use is also available. Apply a layer of raw oil to the bottom of the lunch box to prevent the bottom from sticking.

Then pour the stirred paste into the box and steam it in the pot. Steam the cake with boiling water for three minutes, wait for the crust of the cake, then reduce the temperature (you can add some cold water to the pot), steam for about 10 minutes, and the cake will be formed; Add heat until the cake is steamed. When it comes out of the pan, apply some cooked oil to the surface of the cake and serve.

Main ingredients: 5 eggs, 35g milk, 70g cake flour, 40g corn oil, 40g fine brown sugar powder, a few drops of lemon juice or white vinegar, 140g red date paste.

1. Pour in corn oil and milk into the jujube paste and stir well.

2. Stir well with an egg pump.

3. In this way, the milk is adjusted according to the water content of the individual's jujube paste.

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

5. Add the egg yolk and stir well.

6. The egg yolk paste after mixing is like this.

7. Add the egg whites to the lemon juice.

8. When it is fish-eyed, you can sift the brown sugar powder into the egg whites.

9. Start fighting. <>

10. Beat the shovel and put one-third into the egg yolk paste and mix well.

11. Mix well, then pour into the protein bowl and continue to stir.

12. Pour into the mold, shake lightly a few times, and bake in the oven at 160 degrees for about 60 minutes. Please adjust it according to your oven and temperature.

13. Put the middle layer.

14. After being baked, it can be enjoyed after being demolded after cooling.

15. a finished product.

Because he didn't control the amount of sugar well, the cake was naturally sweet when there was more sugar. Therefore, many people will make pastries with a kitchen scale to determine whether the amount of materials they use is correct.

Because cakes are desserts and contain sugar, they are sweet, and you can eat some sweet cakes after eating, which is a great enjoyment of life.

Many people think that the cake is very sweet, especially greasy, not very delicious, which is related to the amount of sugar when we make the cake, the following will share with you a ratio of sugar, 500 grams of flour and five grams of sugar, so that the cake is sweet but not greasy.

Because some people put animal butter in the cake when making it, not vegetable butter, animal butter has a higher sugar content than vegetable butter.

【Prepare the ingredients】

4 eggs, 20 grams of caster sugar (for egg yolks), 50 grams of caster sugar (for egg whites), 3 tablespoons of salad oil, 3 tablespoons of milk, 70 grams of cake flour, 1 4 tablespoons of baking powder, 1 4 tablespoons of salt, 1 2 tablespoons of lemon juice, 20 grams of water, a little strawberry jam, a little fresh strawberries.

Production process] 1. 4 eggs, respectively, put the egg whites and egg yolks in two clean and waterless basins.

2. Add 20 grams of sugar and salt to the egg yolk and mix it with a blender until it is sticky.

3. When the material will adhere to the blender of the mixer, add water and beat until the tip of the material will be erected. (This step is very important, and it is also a key step for chiffon cakes to have a soft, rich taste.) ）

4. Add salad oil, reduce the number of revolutions of the mixer, and beat until it is swollen and fluffy.

5. Add milk and mix well.

6. Add the sifted flour baking powder to the egg yolk liquid, and cut and mix with a spatula until it is delicate without particles.

7. Add lemon juice to the egg white, beat it with an electric whisk until it foams, add caster sugar in three times (add the next time after beating evenly), and beat it until it is dry and foamy (also called hard foaming), that is, when the whisk is lifted, the egg white will have a sharp small triangle.

8. Preheat the oven to 180 degrees.

9. Divide it into three times, add the egg white batter to the egg yolk batter, gently stir it with a spatula like stir-frying, quickly pour the mixed cake batter into the baking tray (the baking tray is pre-laid with baking paper), immediately put it in the oven, bake it at 180 degrees for 35-40 minutes, see the surface color becomes darker, you can turn off the oven and take out the baking tray, insert it with a toothpick, and quickly dial it out, if it does not stick to the toothpick, it means that the cake is baked, otherwise you should continue to bake again.

10. After taking it out, quickly buckle it upside down on the grill to prevent retraction. Quickly tear off the baking paper, let it cool, spread plastic wrap on the table, coat the dark side with strawberry jam, add strawberry chips, roll up and slice.

Tips] First, to make the chiffon cake roll have a soft and rich taste, the secret is to fully whip the egg yolk;

Second, the way to make the cake roll not dry is not to bake for too long, and to use a toothpick to insert a toothpick to test the surface color to light golden yellow, as long as the toothpick is not sticky. In this way, the cake roll will be very beautiful.

Rice cooker homemade cakes.

Ingredients: three eggs, flour, milk, cotton sugar, oil;

Tools: whisk, two larger bowls, rice cooker;

How to make:1Choose three eggs and separate the yolks and whites;

2.Place the separate egg whites and yolks in two large bowls, and make sure that the bowls are water-free and oil-free (wipe the bowls clean).

3.Add a little salt to the bowl of egg whites, this is to make it easier to whip the egg whites, and another effect is to increase the sweetness. Put another spoonful of sugar, beat it clockwise with a whisk (if you don't have a whisk, use chopsticks to beat it hard), and beat it until the color is white and all is foam, add another spoonful of sugar.

There is a way to verify how good it is: turn the bowl upside down, and the beaten egg whites will not fall off.

This arduous and glorious task was of course completed by the pig-headed husband, and it was a tiring job. )

4.Next, after processing the egg yolk, put 2 tablespoons of sugar, 3 tablespoons of pointed flour and 6 tablespoons of milk in the bowl where the egg yolk is placed, and stir in the direction to combine. There may be a lot of gnocchi, which requires you to be patient and flatten them one by one.

5.In a bowl of well-mixed egg yolk paste, add the beaten egg whites, note: do not add all at once, add slowly in two or three times, and stir well.

It should also be noted that when stirring, do not stir clockwise like whipping egg whites, but only stir up and down like stir-frying, which is the key to the success of the cake.

6.Preheat the rice cooker for 40 seconds to keep the inside of the rice cooker dry, and then brush the pot with an even layer of cooking oil. Pour the evenly stirred cake batter into the oiled rice cooker, cover the lid, cover the air outlet of the rice cooker with a towel, press the rice cooking button, the rice cooker will automatically jump to the keep warm state after 2 minutes, wait for 20 minutes, then press the cooking button again, 2 minutes later, the rice cooker will automatically jump back to the heat preservation state, wait for 20 minutes, open the lid, and the fragrant cake will be baked

Gourmet 6 brother makes cakes, sponge cake making methods, cake recipes, sponge cake recipes to eat, sponge cake recipes, sponge cake new recipes, sponge cake tutorials, cake tutorials, cake recipes, cake recipes, cake eating methods, you can also eat cakes at home, this method is simple and delicious, as delicate and fluffy as a sponge.

Ingredients: 5 eggs, 4 tablespoons of sugar, flour.

Method: 1. Add 5 eggs and 4 tablespoons of sugar (without water) and stir for 10 minutes.

2. Add a spoon full of flour and stir evenly, pour it directly into the rice cooker (coat the inside of the pot with a layer of oil to avoid sticking to the pan), and press the rice cooking button.

3. Until the rice cooker jumps directly to the heat preservation, turn over the finger lead and burn it again.

Precautions: 1. Stirring: When stirring, you must stir very carefully, until the paste mixture is turned upside down and will not flow out, so that it can be regarded as a reed teasing grid, otherwise it will be hard!

2. Use low-gluten flour.

The cake is too sweet, because there is too much sugar in it, we should put an appropriate amount of sugar when making the cake, such as five or five hundred grams of flour carefully or, put five grams of sugar, not too much, Hengsen otherwise will be too greasy and sweet, affecting the taste.

The egg cake is too sweet, probably because there is too much sugar in the ante block when it is made, and honey and cream are put in it, and the cake chef's sweet love is in it, so it is too sweet. Stuffy Wax Hu.

Because when making it, there is often a lot of sugar in it, and there is also a lot of cream, and the cream is not vegetable butter at all, but animal butter.

Because sweet cakes will have more sugar content, in comparison, cakes made with less sweeteners will not be so sweet.