How to make a cake 15, how to make a cake

This is what I saw on the Internet, and it was made by a mother, and I want to try it on the weekend. Make a cake in the microwave! (No cake mix required) Ingredients:

100 grams of flour 5 grams of dry leavened powder 30 grams of sugar 45 grams of butter 1 tablespoon of milk A few drops of cream flavor 1: First of all, mix the eggs with granulated sugar and use a whisk to make a strong foam If you feel heavy, you can do it 2: Put the flour, baking powder and butter (heat and melt in the microwave beforehand) Milk and cream flavor Put together in the egg mixture Stir vigorously 3:

Pour the stirred batter into the container (please rub it with butter beforehand so that it will not stick to the bottom) Smooth the surface Then gently cover it with plastic wrap Put it in the microwave and heat it in the microwave From time to time, pierce it with a bamboo skewer from time to time until there is no longer liquid on the bamboo skewer It means that it has been baked successfully 4: Take out the baked cake and decorate it with whipped cream and fruit according to your preference You can also replace the flour and dry yeast powder with self-rising flour and use water instead of milk. And there is no cover with plastic wrap.

Note that the volume of the cake expands greatly after cooking, and the container should leave a relatively large space. You can add raisins or date puree to the batter. 1.

The temperature is on high heat in the microwave oven 2Just use a regular microwave oven, no barbecue stall 3Small cakes may take 2-3 minutes.

I usually try it with a toothpick in 1 minute and a half and try again every 20 seconds after that. 4.Butter I bought bright, pay attention to butter and not cheese.

5.The amount of each raw material is about a little bit. Generally, it is 1 8 to cut 125 grams of butter, an egg, a spoonful of sugar (you can add more if you like sweet), about 50 ml of water, and the flour is added to the eye, and the experience is to add it to semi-coagulation, and it is not good to be too dry or too thin.

The batter is mixed directly into the microwave, so you don't have to wait. The key to the hardness of the cake lies in the foaming of the eggs. To beat until the foam does not drip down.

To provide you with an original chiffon cake: (eight inches, six inches halved) low-gluten flour (if you don't have it, use household flour and 20 starch instead) 100g vegetable oil (do not use peanut oil, and peanut blended oil) 50g milk or water 60 80g

1 4 teaspoons of salt.

Sugar 80 100g

5 eggs. Method:

1.Separate the egg yolk and egg white.

2.Add 20g of sugar to the egg yolk, add salt, add oil, milk or water and mix well.

3.Sift in the flour and mix well, and the egg yolk paste is ready.

4.Add 60 to 80g of sugar to the egg whites and beat them with a whisk until they are dry and foamy, 5Mix one-third with the egg yolk paste, then add the remaining egg whites.

6.To the mold, bake at 175 degrees for 30 40min (the temperature of different ovens is slightly different) In addition, you can search the "Junzhi" blog on the Internet, which has many articles about baking for reference.

Method steps.

1Separate the egg yolk and egg white, and place them in a large, clean bowl without oil and water.

2 Three chopsticks, add 2 3 tablespoons of sugar to the egg whites, add a little salt (or a few drops of vinegar or a few drops of lemon juice, whatever you choose), and beat in a circle in one direction (don't change direction!). ), until it is beaten into a hard foam, that is, the state that the pot undercut protein will not fall off. This step is very crucial, and it depends on whether the cake can be raised or not!!

Of course, an electric whisk is the most labor-saving, if you don't have it, use a manual whisk (spiral shape is best), and if you don't have one, use three chopsticks.

3. Add the beaten egg whites to the egg yolk paste twice, stir up and down, do not make circles, mix well and add a second time, until all are mixed well; After that, use a spoon to cross the mixed cake batter, and turn the large bowl with the other hand at the same time, so that the cake liquid can be defoamed; If you're patient, you can also use a toothpick to pop the bubbles one by one.

4. Smear a thin layer of peanut oil on the inner wall of the rice cooker, cover the pot and press the rice cooking switch, when the switch trips, slowly pour the cake batter into the pot, smooth it with a spoon, or pinch the pot and shake it a few times to make it smooth (it is very hot, you should pinch it with a cloth); Then close the lid and press the rice cooking switch again.

5 Pour in half the amount of creamy egg whites, taking care to stir up and down rather than in circular motions.

6Pour in the stirred stuff, the finished product is like this, and then pop all the bubbles.

7. After a little cooling, the cake is upside down and turned upside down, and when the upward side is in the pot, it is the bottom, and the color is particularly beautiful.

Qifeng cake has become one of the most popular pastries at present due to its soft texture, puffy texture, high water content, light but not greasy taste, and moist and soft characteristics. Compared to the same weight of sponge cake, Qifeng cake is twice as large as sponge cake, which shows that its texture is soft.

tool for: Electric egg beater, two egg trays (slightly larger), kitchen scale, rubber scraper, flour sieve, cake mold, egg separator.

Condiments. Five eggs (about 55 grams each), 90 grams of cake flour, 20 grams of sugar (in egg yolks), 60 grams of sugar (in egg whites), 45 ml of corn oil, 40 ml of milk (or water), a few drops of lemon juice (or white vinegar).

Specific manufacturing methods.

Step 1: Prepare the ingredients.

Step 2: Separate the egg whites from the yolks and place them in two beating bowls. (The bowl with egg whites should be waterless and oil-free).

Step 3: Add sugar to the egg yolk and beat gently with a whisk. (Egg yolk does not need to be sent).

Step 4: Add corn oil to the egg yolk and stir well.

Step 5: Add milk (or water) to the egg yolks and stir well.

Step 6: Sift the cake flour into the egg yolk paste.

Step 7: Gently turn with a rubber spatula and stir well. (Do not over-stir to avoid gluten-batter).

Step 8: Add a few drops of lemon juice (or white vinegar) to the egg whites and beat them into the shape of a fish's eye with an electric whisk. At this time, add 20g of sugar and continue to beat. When you're ready to serve the egg whites, preheat the oven first. Preheat at 160 degrees for 10 minutes.

Step 9: Beat the egg whites until they are viscous, then add 20g of sugar and continue beating.

Step 10: Beat until lines appear on the surface of the egg white, add the remaining 20g of sugar and continue beating.

Step 11: Continue beating until the whisk is lifted and the egg white can pull out a short, upright sharp corner, indicating that it has reached a dry and frothy state. Dry foaming is the best state to make Qifeng.

Step 12: Put one-third of the egg whites in the egg yolk paste. Stir gently from the bottom to the top with a rubber spatula until well combined. (Remember not to turn and stir in circles as it will foam).

Step 14: Put the remaining one-third of the egg whites into the cake batter and stir well.

Step 16: Pour the mixed cake batter into the mold and smooth it slightly. Then pick up the mold with your hand and shake it twice on the table. (This step is mainly to shake out the bubbles in the cake batter).

Step 17: Place the cake batter in the preheated oven and bake at 160 degrees for 60 minutes.

Step 18: Quickly remove the baked cake from the oven and pour it on the table to let it cool naturally.

Step 19: Once the cake has cooled, start demoulding. You can gently press the cake along the mold with your hand to get it out of the mold little by little, or you can use a cake peeler. After removing the membrane, it can be cut into pieces and eaten.

Skill. 1.Milk is usually used in recipes for Chi Feng. I've tried changing the milk to water a few times and it works well and tastes just as good.

2.Lemon juice can be replaced with white vinegar.

3.The mold I use is a three-energy hollow cake mold, with a diameter of 18cm, just enough to bake one.

The tutorial for making a cake is as follows:Ingredients: 5 eggs, 85 grams of cream of tartar, 70 grams of sugar, 1 gram of salt, 50 grams of corn oil, 50 grams of water, a few drops of white vinegar.

1. Separate the egg whites and yolks from the refrigerated eggs first, as shown in the figure below

2. Then add salt, oil, water, and 20g sugar to the egg yolk, and beat evenly, as shown in the figure below

3. Sift in the tartar powder and stir until smooth, as shown in the figure below

4. Add a few drops of white vinegar to the egg white, add white sugar in batches, and beat, as shown in the figure below

5. Take a part of the egg white into the egg yolk paste, pour it back into the egg white and mix evenly, as shown in the figure below

6. Pour into a 6-inch mold and shake off the bubbles, as shown in the figure below

7. After that, put it in the oven and bake it at 135 degrees for 30 minutes, then turn to 150 degrees and bake for 30 minutes, as shown in the figure below

8. Bake and immediately turn it upside down, as shown in the figure below

9. It can be eaten after demolding, as shown in the figure below

1. When beating 5 egg whites 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 coarser foam, then add 1 3 sugar 2, and then continue to whip until the egg whites are thicker and the surface is textured, add the remaining 1 3 sugars.

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.

4. If you are making chiffon cake rolls, you can 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.

5. Add 5 egg yolks to 30 grams of caster sugar 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. Fill 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. 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.

Take the baked cake out of the oven and immediately put it upside down on the cooling rack until it cools 6. Add 30 grams of caster sugar to 5 egg yolks and beat gently with a whisk. Don't beat the egg yolks. 7. 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. Fill 1 3 egg whites into the egg yolk paste. 8. Gently stir evenly with a rubber spatula (stir from the bottom to the top, do not stir in circles, so as not to defoam the egg whites).

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. 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.

After baking, the cake is taken out of the oven and immediately upside down on the cooling rack until the cooling cream is well frothed on the cake, and the whole cake is smeared with cream after adding the fruit, and then garnished with cotton candy.

Summary. Cake preparation :

1. Egg whites and egg yolks are separated into a waterless and oil-free egg bowl, add 30 grams of sugar to the egg yolk, stir well, then add milk and corn oil to fully emulsify, then sieve and add low-gluten flour, and stir to a smooth and dry powder state.

2. Drop lemon juice into the egg white, add the remaining sugar, novice add it in three times to beat it safely, and beat the whisk at medium speed to high speed until the meringue state of hard small sharp corners.

3Add one-third of the meringue to the egg yolk, stir evenly, and then pour it into the remaining meringue and mix well. Then pour it into an 8-inch chiffon mold and gently shake out the bubbles.

4Preheat the oven at 155 degrees for 10 minutes, and bake in the oven for 60 minutes.

5. Drop the cake lightly on the table from 15 cm out of the oven, shake off the excess heat, and then turn it upside down to cool and remove the mold.

How to make the cake: Lao Wu 1 Egg white and egg yolk are separated into a waterless and oil-free egg bowl, add 30 grams of sugar to the egg yolk, stir well, then add milk and jade dough to call rice oil to fully emulsify, and then sieve and add low-gluten flour, and stir to a smooth and dry state. 2. Drop lemon juice into the egg white, add the remaining sugar or or, novices add it in three times to beat it safely, and beat the whisk at medium speed to high speed until the meringue state with hard small sharp corners.

3Add one-third of the meringue to the egg yolk, stir evenly, and then pour it into the remaining meringue and mix well. Then pour it into an 8-inch chiffon mold and lightly shake out the bubbles 4 The oven is preheated at 155 degrees for 10 minutes, and sent to the oven for 60 minutes. 5. Drop the cake lightly on the table from 15 cm out of the oven, shake off the excess heat, and then turn it upside down to cool and remove the mold.

Cake making tutorial:

Main ingredients: 36 grams of egg yolk, 105 grams of egg white, 60 grams of cake flour, 15 grams of corn starch, 75 grams of yogurt, 33 grams of caster sugar, 35 grams of corn oil.

Excipients: 42 grams of honey beans, 2 grams of flour.

Production method: 1. Pour 42 grams of honey beans and 2 grams of flour into the bowl and mix well, so that each honey bean is coated with flour, and after wrapping, it should be sieved once with a mesh sieve, and the excess flour attached to the surface should be sieved out, leaving only a thin layer of flour on the surface. The purpose of the breading here is to prevent the honey beans from mixing with the cake batter.

2. Then pour the yogurt and corn oil into a large bowl and beat well with a manual whisk. If the two are completely mixed, the presence of oil splashes is not visible on the surface. In addition, yogurt must be bought thick yogurt, if there is no yogurt, you can also use 50 grams of pure milk instead, but the taste of the finished will be slightly different.

3. Sift the low-gluten flour and cornstarch into it, and mix it with a Z-shaped technique, after this step is mixed, the batter is in a very non-delicate state, which is normal, so there is no need to stir excessively, as long as it is mixed until the dry powder is not visible.

4. Add the egg yolk, use a manual whisk, and continue to use the Z-shaped technique to mix into a delicate batter. The reason why the Z-shaped technique is used is to prevent the batter from gluten, you can not be greedy for quick mixing, just use the technique of drawing circles, which can easily lead to gluten in the batter, and the later cake batter baking will climb up, and it will also be affected to a certain extent.

5. Then start beating the egg whites, add half of the caster sugar to the egg whites, whip the egg whites at high speed with an electric whisk until the egg whites show fine bubbles, then add the remaining caster sugar, and then continue to whip at high speed.

6. Whip until you lift the egg head, and the meringue you pull out is in the shape of a small hook, as shown in the figure below. At this point, preheat the oven to 130 degrees.

7. Take a small part of the beaten meringue into the batter bowl and mix well with a spatula.

8. After mixing, pour the whole into the remaining meringue basin and continue to mix well with the stirring technique. When stirring and mixing, do not act rudely, and do not mix in circles, which will easily cause the meringue to defoam. Movements should be light and fast.

9. After the cake batter is mixed, we will sprinkle the honey beans into the basin, roughly stir 3 times, do not over-stir, after adding the honey beans, excessive stirring will also easily lead to defoaming.

10. Put the mixed honey bean cake batter into a piping bag, and then squeeze it into the mold, and it can be full for 8 minutes. Today I used a mini 20 small cake mold, the mold needs to be used with paper cups, in addition to today's recipe amount, you can bake 2 plates, I put it in 2 ovens to bake separately, if you have an oven at home, you need to reduce the amount of recipe by half to do.

11. Put it into the middle layer of the preheated oven, bake it at 120 degrees for 20 minutes, then turn to 130 degrees for 12 minutes.

12. After the baked cake is baked, shake the mold on the table to shake out the hot gas, and then put it on the inside of the mold to cool, as shown in the figure below.